pH Friendly Recipies

pH Friendly Recipes

There are many pH friendly recipes you can use in your daily life, but here are a few you can make today to help keep you satisfied and healthy.

 

Red Pepper and Tomato Soup

 

Serves two

 

What You Need

 

10 medium sized tomatoes

2 large sweet peppers

1 red onion

2 cloves of garlic, chopped

A little vegetable stock

 

Instructions

 

Bring some stock to the boil in a small frying pan and steam fry the onion and garlic for a couple of minutes.  Add the remaining ingredients to a blender, puree, and then add to the stock.  Serve warm or cool and serve.

 

 

Cucumber and Watercress Soup

 

Serves two

 

What You Need

 

1 bunch of spring onions

2 bunches of watercress

1 large cucumber

1¾ pint yeast-free vegetable stock

Salt and black pepper

 

Instructions

 

Chop all of the ingredients into smaller pieces and place into a blender. Add the chilled vegetable stock to the blender and blend. Serve chilled.

 

 

A Veggie Shake

 

Serves one

 

What You Need

 

4 tomatoes

2 sticks of celery

1 red pepper

1 cucumber

1 avocado

2 broccoli heads and their stalks

3 basil leaves

¼ cup vegetable stock

 

Instructions

 

Chop the cucumber, celery, tomatoes, pepper and avocado into large pieces. Pour the vegetable stock in a small bit of warm water.  Take the avocado and stock and put them in a blender until they become a paste. Add the remaining vegetables and blend until chunky.

 

 

Bean Casserole

 

Serves a family of six

 

What You Need

 

1 cup each baby lima beans, mung beans, and pinto beans

1 large onion

1 garlic clove

2 cups leeks

1 large pepper, red or green

3 tablespoons Bragg Liquid Aminos

Pepper, as needed

 

Instructions

 

Chop all vegetables and place to the side.

 

Put all beans into a casserole dish and mix gently. Set aside.

 

Take the onion and garlic and steam fry them in a pan.  Add the black pepper, leeks, and Bragg Liquid Aminos and then simmer for ten to fifteen minutes.  Add the chopped pepper and continue to cook for a few minutes.  Pour this vegetable mixture over the beans and then bake at 350 degrees for ten to fifteen minutes.

 

 

Changing the Recipes You Know

 

Of course, the best way to adjust your diet is to take recipes you know and turn them into pH friendly recipes.  To do this, you need to know what ingredients make good ph friendly substitutes.

 

You do have a lot of options when it comes to your diet, but you just need to be a little creative in the way you cook your meals.

 

Baking Substitutions

 

Baking seems to be something that is completely out of the question in the pH Diet, but this is not the truth.

 

All you need to know is how to prepare healthier baked goods.

 

First of all, when you would use a packet of yeast, you will want to use 1 teaspoon of baking powder instead.

 

Use lemon or lime juice instead of vinegar.

 

Try buckwheat, spelt, or millet instead of traditional flours in your recipes.

 

Cooking oils can be replaced with the ‘good’ oils like olive oil.

 

 

Cooking Substitutions

 

You don’t need to hire a chef or stop eating when you want to follow the pH Diet’s recommendations.

 

Use soy, rice, almond, or sesame milk instead of traditional milk.

 

Choose Bragg Liquid Aminos instead of soy sauce or tamari sauce.

 

The oils listed as good oils can be used instead of butter.

 

Sprouts are actually a good replacement for cheese, though they certainly aren’t going to melt or be gooey.

 

Yeast-free soy products make delicious meat replacements.

 

Egg replacers can stand in for the eggs you might normally eat.

 

Himalayan salt or Celtic sea salt is a better choice than table salt or iodized salt.

 

Bread that is sprouted and yeast free can be a replacement for your traditional breads.

 

Vegetable, artichoke, or spelt pasta works well in the place of traditional pasta recipes.

 

 

Specific Ingredient Substitutions

 

Almonds, pecans, pine nuts, or hazelnuts are all great cashew nut replacements.

 

White rice has a number of substitutes – brown rice, basmati rice, kamut, millet, quinoa, amaranth, spelt, and buckwheat groats.