16 Tips And Tricks To Simplify Your Alkaline Diet

Starting and continuing an alkaline diet and lifestyle comes with different challenges for different people. One of the biggest challenges is being prepared with a plan, and stocking up on the ingredients needed to stay consistent with alkaline meals and snacks. Being well prepared can help you overcome any challenge you may face.

Today we’re sharing 16 fun and helpful shortcuts to make alkaline meal prep quicker, and to make maintaining your alkaline diet and lifestyle a little easier.

These tips and tricks come from the book “The pH Miracle; Balance Your Diet, Reclaim Your Health”, and are sure to help you in your efforts to maintain an alkaline diet.

16 TIPS AND TRICKS TO SIMPLIFY YOUR ALKALINE DIET

1. Keep a huge salad in the fridge at all times. Make one that will last about three days and fill it with goodies like spinach, red onions, pine nuts, tofu cubes, shredded carrot and beet, sprouts and sunflower seeds. This way you can grab a quick salad or fill a wrap quickly for yourself or kids that come home from school with that ravenous appetite
2. Make enough of your favorite salad dressings to last all week.
3. Use prepared spice combinations. Keep a selection in the pantry to add interest and variety to whatever dish you’re making.
4. Keep a bowl of soaked almonds in the fridge. They are great for a sweet, crunchy snack, and on salads instead of croutons. They are also good for whipping up some nut milk in a hurry. Just cover raw nuts with plenty of water, soak overnight, and change the water daily. They'll keep for about three days.
5. Mix up batches of your favorite spread, such as pesto or hummus, for use as a dip for raw veggies, a topping for steamed veggies, to spread on crackers, or to tuck into wraps. You can find some good ones at your local health food store, including dairy-less pesto, although you must always read the labels carefully so you know exactly what you're buying.
6. Double or triple a cooked recipe and freeze for future meals or quick snacks.
7. When soaking dried beans or cooking cabbage, add a dash of mineral salts to the water to make them less gaseous, reducing or eliminating the flatulence they can cause.
8. Adding two tablespoons of pure mineral salts to the cooking water keeps broccoli and cauliflower crisp and preserves their electrical potential
9. Use a damp paper towel and a sprinkling of mineral salts to remove chlorophyll stains from your water bottle.
10. Keep lemons and limes on hand to use as a vinegar substitute and to squeeze into your drinking water all day long. I use lemons somewhere in almost every meal.
11. In a low-heat oven, bake sprouted wheat tortillas at about three hundred degrees, for fifteen to twenty minutes until crisp but not browned. They should break easily, like a cracker. Grind them in your food processor or blender until they are like flour, to use when a recipe calls for bread crumbs or white flour. Store in an airtight container. They will keep for a few weeks in a cool, dry place (less in humid weather).
12. Use your freezer to your advantage. Store serving-size packages of nuts, herbs, and even good oils such as flax seed, so you'll have them when you need them (and they'll stay fresher, and defrost quickly).
13. Keep a fresh ginger root in the freezer; it's then easy to grate when a recipe calls for it. It’s also handy to make fresh lemon ginger "tea" after a nice meal.
14. Keep a rice cooker on the counter with a fresh batch of steamed legumes or grains for that 20 to 30 percent of your diet.
15. Learn to do your own sprouting and keep fresh sprouts on hand for a great snack or a nutritional booster to any meal.
16. Be prepared for the desire for crunchy snacks by keeping healthy options easily available, such as baked sprouted tortillas, raw almonds, raw veggies (one of our favorites is slightly sweet jicama sticks, which are good anyway, but can also help during sugar cravings).