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How to add more alkalising foods into your day

As discussed in a previous newsletter, a key element to keeping bones strong is to include an abundance of alkalising foods to counterbalance acid-forming foods. Protein-rich foods are necessary for optimal health, however the acid load they produce needs to be compensated by alkaline minerals (calcium, magnesium, potassium, sodium) provided by vegetables, fruits, herbs and spices.

It's not only bone health that is negatively impacted by a predominantly acid-forming diet. This imbalance can lead to Chronic Metabolic Acidosis and the development of insulin resistance, hypertension, loss of muscle mass and other chronic health conditions.

Alarmingly only 5% of Australian adults eat the recommended intake of five serves of vegetables a day. So I thought it would be helpful to share easy and delicious ways to add more veggies to your plate.

 

Healthy Swaps

  • Zucchini noodles instead of pasta and noodles. You'll need a spiraliser for this. You can find them in kitchenware stores, costing around $30. Enjoy zucchini noodles raw or lightly cooked in a frypan with a splash of water.
  • Lettuce cups instead of tacos and burger buns. Iceberg, cos and butter lettuces are ideal for this.
  • Vegetable dips and crudites instead of cheese and crackers. Try guacamole or  beetroot dip. You'll find the recipe for our Beetroot & Mint Dip here.
  • Cauliflower rice instead of white or brown rice. 5 minutes to prep and 10 minutes to cook. You can find my simple oven bake recipe here.
  • Avocado & cacao mousse instead of chocolate mousse. Cacao is very high in alkalising minerals. With avocados so cheap at the moment why not give this recipe a try.

 

Kale, Orange & Avocado Salad

This salad is full of alkalising vegetables . Herbs and spices are also an excellent source of alkalising minerals. In particular parsley, ginger, garlic and turmeric. You'll find all these in the dressing for this salad. Download recipe here.

 

As a nutritionist I have numerous tools to determine your acid-base balance. The good news is there are dietary, lifestyle and supplement recommendations to rectify any imbalances you might be experiencing.

If this is a concern for you please reach out for a nutrition consultation. Either call me to discuss or you can book online here. Consultations are online via zoom.

I hope you found this information helpful.

Wendy

Nutritionist & Caterer
0403 861 117

wendy@acutabove.com.au
www.acutabovenutrition.com.au

 

Wendy Middleton - Nutritionist - A Cut Above Nutrition 02

Hello I’m Wendy

… a qualified nutritionist and caterer. My 18 years of experience with my catering business has taught me many cooking skills and short cuts that I share to make your time in the kitchen more efficient, productive and most importantly enjoyable.

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Blood oranges are only here for a few more weeks. Blood oranges are only here for a few more weeks. These are one of the few fruits we don’t import. So I’ve got the dehydrator out so I can enjoy all year round.

I’ll use them in herb bouquets, to decorate cakes, add a finishing touch to platters & for cocktails of course.

#bloodorange #seasonaleating #entertainingtips #acutabovekitchen
My favourite healthy sweet treat. Caramely, chocol My favourite healthy sweet treat. Caramely, chocolatey, chewy goodness!

Slice a Medjool date lengthways, fill with peanut butter, then dip in melted dark chocolate. Sprinkle with salt for the final touch. Chocolate & salt are a match made in heaven. So good 😊.

Follow @a_cut_above_kitchen for more easy, delicious & healthy snacks. All nutritionist approved 🌸.
Having sweet potato toasts ready to go has made su Having sweet potato toasts ready to go has made sure I have a proper lunch!

Slice, bake, keep in the fridge then top with anything and everything.

And did you know chilling the sweet potato overnight turns some of it’s starch into resistant starch that feeds your gut microbiome & lowers the glycemic impact.

Full recipe and topping ideas in this week’s newsletter. Link in bio.
August what I’m loving: - Fabulous coffee at Kazz August what I’m loving:

- Fabulous coffee at Kazzi Greek, Balmoral.
- Sweet potato toast. Topping this with anything & everything for my lunch.
- Dates stuffed with peanut butter & dipped in chocolate. The best!
- My Paris Kitchen by David Lebovitz. So much more than a cookbook. A delight to read.
- Beef steak pie that my family loves, a lot! Link for recipe in bio. 
- Tangelos. In season now.

Is there anything in the foodie world you’ve been loving this month? I’d love to know.
Father’s Day sorted. This BEEF STEAK PIE is a fami Father’s Day sorted. This BEEF STEAK PIE is a family favourite of ours and I’m sure all the dads will love it too. Plus it’s easier to make than you might think.

Have fun with the pastry.  My go-to is leaves. Or you could let the little ones decorate the pie by cutting strips to form the word Dad.

You’ll find the full recipe card on slide 4 or there’s a link in my bio to download.

#ComfortFoodRecipes #BeefSteakPie #FamilyRecipes #recipesharing #EntertainingAtHome
My lunch on repeat: frittata. Unless I’ve got som My lunch on repeat: frittata.

Unless I’ve got something ready to go, I default to cheese and biscuits. Lunch is definitely my weak point. Having a frittata in the fridge has fixed that.

This frittata is a simple base of eggs and cottage cheese. The cottage cheese boosts the protein, adds calcium and gives a creaminess that stops frittata going rubbery

From there add whatever veggies you have on hand. This week I’ve used pumpkin, tomato and zucchini but spinach, halloumi and dill is another delicious combination. 

Bake 30 minutes and you’re done. Full recipe is on slide 3 - save it for later. 

The combination of protein, fibre and healthy fats will keep you fuller for longer and stop the mid-afternoon snack attack. 

Want more recipes like this each week? Subscribe to my newsletter - link in bio.

#nutritionist #FrittataRecipe #HealthyLunch #mealprepideas #ProteinRichFood
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