What and also how we consume influence the pH value, which is the measurement of acidity or alkalinity in our body.
Our body is naturally always striving for balance where we are not “too alkaline” or “too acidic”.
The pH measures the concentration of hydrogen ion in the body and works to a scale of 1-14. A pH of 7 is neutral and anything below is considered acidic. The ideal pH for our bodies is slightly alkaline which would be between 7.30 to 7.45.
What is known is that when the body becomes too acidic, it results in inflammation.
Most of the food and drinks we consume tend to make our body more acidic.
Acidity causes inflammation, which is one of the root causes of disease.
Processed, refined foods, preservatives, caffeine and sugar do not support the health and well-being of the body. Diary as well as meat is among the other foods that increase acidity.
In order to support a balanced pH in the body, eat and drink more greens. It really is as simple as consuming a diet of foods that come directly from the Earth.
There are many ways in which you can boost your greens before ever needing to resort to supplements.
As a family, we tend to juice virtually daily in summer, but as it gets colder, we gravitate towards more soups and smoothies. We do however aim to have at least 2 to 3 juices per week, filling the rest of the week with lots of greens in all our meals. Organic vegetables are your ideal.
GREEN JUICE RECIPE
Handful spinach leaves
X 1 lemon
X 2 green apples
X 3 sticks celery
Half a thumb of fresh ginger
This forms the base and then we add what we have on hand and play. Beetroot leaves will make your juice browner in colour yet no need to throw away as filled with nutrients. A bunch of parsley is great for digestion. Cucumber, kale, fennel, spirulina, are all tasty and nutritious additions.
Top tip: If you want to get your children into drinking green juices I recommend starting with sweeter and simpler combinations, then very slowly add stronger flavors.
GREEN SOUP RECIPE
Bunch of spinach finely chopped
X100g green beans finely chopped
X3 celery sticks with leaves finely chopped
X3 mushrooms chopped (for added flavor)
X3 potatoes peeled and chopped into small cubes
X4/5 leaks finely sliced
Half an onion finely chopped
X1 clove garlic chopped
X1 cup barley pre-soaked in water
1.5lt of vegetable stock
1Tbs of coconut oil
salt and pepper to taste
Fry leeks and onions and lastly chopped garlic in coconut oil
Add all other ingredients
Boil for 40 minutes
Add salt and pepper or even a 2tsp of organic tamari sauce if you want richer flavor.
6 spinach or kale leaves
x 2 Tbs microgreens (if you have)
x 1 cup frozen chopped pineapple
x 1 frozen banana
x 4 Tbs hemp seeds
x 4 Tbs pumpkin seeds
x 2 dates
x 3 Tbs chia seeds
To this you can also add almonds, cashews, walnuts, sunflower seeds and/or additional green powders such as spirulina and wheatgrass even aloe vera. The key is to play and experiment.
What I love about the microgreens is that besides looking so pretty, they are such an effective way in which to get that extra boost. They are so easy to always add into any meal. Include them with your soups, smoothies, juices, sandwiches etc