The Alkaline Diet and Recipe for Quinoa-Lentil Salad
Lets be honest, much of our Western diet revolves around processed convince foods to support our “busy” lives. But these foods can cause an acidic and anaerobic (lack of oxygen) environment in our bodies that can lead to disease and decreased immunity. When the blood pH dips below 7.35 our body is forced to constantly use cellular energy to neutralize and detoxify the environment, instead of fighting of bugs, viruses, and fungi.
Here are a few signs that your body is too acidic:
- Increased heart rate
- Shortness of Breath
- Joint pain
The Alkalizing diet has been shown to have a positive effect on those suffering from arthritis. Inflammation occurs in an overly acidic environment, which makes the symptoms of arthritis worse. For more information on arthritis and Alkaline-forming diet click here.
Luckily, eating by Alkaline-forming foods many of the symptoms can be reversed! Fruits, vegetables, nuts/seeds, and a few choice grains (like quinoa and millet) are Alkaline-forming foods that help your body regain balance. Apples, Beets, Broccoli, Cauliflower, Celery, Cucumber, and Kale are a few especially Alkalizing foods. You can find a complete list of Alkaline-forming foods here!
It can be tricky at first to work these Alkaline-forming foods into your diet. Having foods prepped ahead of time can be helpful on busy days. My favorite make ahead dish is Quinoa-Lentil Salad. It keeps well in the fridge for at least 3 to 4 days, which is perfect for weekday lunches!
1 cup uncooked Quinoa, rinsed
1 cup uncooked french lentils, rinsed
1/2 a Cucumber, diced
2 medium Tomatoes, diced
1/4 of a Red Onion, diced (optional)
1 Red or Yellow Bell Pepper, seeded and diced
2 Cloves of garlic, minced
Salt and Pepper to taste
2 Tbs Extra Virgin Olive Oil
Juice from 1/2 a Lemon
- Cook Quinoa: Bring quinoa and 2 cups of water to a boil, then reduce temperature and simmer on low for about 12 mins, or until all the water is absorbed. Place cooked Quinoa in the fridge until cool.
- Cook Lentils: Bring lentils and 2 cups of water to a boil, the reduce temperature and simmer on low for about 25 mins, or until all the water is absorbed. Place cooked lentils in the fridge with the quinoa until cool.
- Make Dressing: While the quinoa and lentils are cooling, whisk olive oil, lemon juice, garlic, and salt and pepper together in a small container and let stand at room temperature. This helps mellow the raw garlic.
- Once the quinoa and lentils are cool add in the veggies and dressing and combine. Then pack the salad into single serving containers (I like half sized mason jars) and enjoy for lunch all week!
For more information about The Alkalizing diet, click here