Inspired by an article in my new favorite magazine, Mother Earth Living, I’ve been on a mission to alkalize my diet. The more I learned about how food plays a key role in balancing the pH level of my body, the more I wanted to make this happen.
Maintaining a balance pH level is, apparently, not easy. The toxins we encounter daily through air borne pollution and the acidic toxins we ingest tip the scale toward acidity. On the pH scale, 0 is extremely acidic, 7.0 is totally neutral and 14 is totally alkalized. Our bodies, born with a neutral 7.0 reading, have mechanisms in place to ensure that our blood remains slightly alkaline for optimal health. However, as we eat acidic foods (unfortunately, these are the delicious ones on the Standard American Diet like sugar, dairy, and processed grains) important nutrients like calcium and magnesium are leached from cells in order to bring balance back to the blood stream. This can leave us tired and sore. Think: the ‘lactic acid’ build up you’ve heard about that makes your muscles sore after running. Or, for you and for myself: sore after yoga. (No, Thank you! Read my tips for recovery to reduce soreness here.)
Not to mention, maintaining an acidic state in the blood level kicks in our body’s natural ability to combat this acid by storing sugar in fat cells. Many health professionals think that maintaining the optimal pH balance is the key to losing weight. For more information, check out Michelle Schoffro Cook’s book 60 seconds to Slim.
What’s the easiest way to alkalize your body back into optimal health (and hopefully reduce muscle soreness)? Green and Yellow: Veggies and Lemons.
To make it easy on myself and on you, I’ve re-invented my favorite beet smoothie recipe this summer. I’ve cut out the extra sugars by eliminating apple juice and orange juice. I’ve added an extra veggie or two. And most importantly: concentrated on adding alkalizing foods: sour cherries, lemons and limes. Introducing, Lisa’s totally liver cleansing, red blood cell oxygenating, alkaline enhancing Wonder Beet Smoothie! (Please note: this is not a juice. It is full of fiber and will feel like you are eating a delicious salad.)
- 1 green zucchini, cut into pieces
- 2 small beets, cut into pieces
- 6 large rainbow chard leaves, stemmed (or 2 Cups other leafy green vegetables)
- ½ C organic tart cherry juice
- 1 C cold water
- Juice from 1 lemon
- Juice from 1 lime
Add ingredients to Blender in this order. Blend on low for a few minutes, adding more water if needed. Blend on high for 2-3 minutes. (Turn the blender down if the smoothie starts to froth.)
Yield: 4 8 oz smoothies. For best results, enjoy this treat COLD. I keep mine in the freezer overnight and then let it thaw in the kitchen sink in the morning so it’s ready for lunch.
For more smoothie recipes, check out my article from 2014: summer smoothies galore.