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Alkaline Inspiration: Salad In Seconds (part 1) - Quinoa, lemon kale, sesame beetroot salad

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Cutting back on acid-forming food and replacing them with tasty alkaline dishes is easier than you think.

Eating alkaline has gained a huge following as a way to energy, health and wellbeing Following the success of their first book, Honestly Healthy, authors Natasha Corrett and Vicki Edgson have produced a second, Honestly Healthy for Life (Jacqui Small $25.00). This new collection of over 100 super-tasty, nutritious, alkaline recipes is designed to help you seamlessly incorporate this method of cooking into your daily life. Part one outlines the principles of allqaline eating. It means adopting a predominantly vegetarian approach, aiming for 70 per cent alkaline and 30 per cent acid-fonning foods. That means getting a variety of vegetables along with pulses, nuts and seeds, and sprouted plant foods.

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Alkaline foods

‘Most animal-based produce, including all meats, cows dairy, poultry and eggs, are highly acid-fonning and take far longer to be broken down as they pass along the digestive tract,’ says Corrett. Whether you want to modulate your blood sugar, improve your mood, boost your energy or lose weight, there's advice on which foods to eat. ‘We know that following the alkaline eating way is the safest, longest- lasting method for permanent weight loss - it allows your body to find its perfect size,’ says Corrett.

The second half of the book is packed full of inspiring, delicious recipes including alkalising snacks such as Spirulina protein balls, ideas for weekday suppers such as Pumpkin and orange risotto, and dishes to impress guests, including Thai mango and corn salad with pomegranate relish. With tasty but healthy cakes and treats also included, such as Melt-in-the-mouth doughnuts (gluten free and baked) and Sticky toffee pudding (gluten free with the toffee sauce made from vegan butter, coconut palm sugar and rice syrup), you'll find culinary inspiration for all occasions and celebrations.

Quinoa, lemon kale, sesame beetroot salad

·         Serves: 4

Nutrients Per serving: 300 calories, 1og protein, 31g carbohydrate (8g sugar), 16g fat (2g saturated fat), 4g fibre, 1.8g salt

Ingredients

·         3 large beetroots, peeled and chopped

·         3 tbsp sunflower oil, 180g quinoa

·         1 tbsp bouillon powder

·         2 cloves garlic, crushed

·         1 small leek, finely sliced at an angle

·         Juice of 1 lemon, 80ml water

·         110g kale, chopped

·         Pinch of Himalayan pink salt

·         75g purple sprouting broccoli tops, chopped

·         Finely grated zest of 1 lemon

·         15g mint, chopped, 15g flat-leaf parsley, chopped

·         1/4 tbsp za'atar, 1/4 tbsp mirin

·         1 tbsp sesame oil

·         1 tbsp brown rice vinegar

·         15g bee pollen, to garnish

Recipe

·         Pre-heat the oven to 180°/gas mark 4. Roast the beetroot for 45 minutes with one tbsp sunflower oil. Cook the quinoa as per the packet instructions, including the bouillon powder, then set aside.

·         Heat the remaining sunflower oil in a pan until hot. Add the garlic and leeks and sauté on a medium heat for two minutes. Add the juice of half a lemon and the 8oml water. Once the leeks have started to absorb some of the liquid, add the kale and stir.

·         Next, add in the juice of another half a lemon along with a pinch of salt. Cook for two minutes until the kale is wilted. Remove from the heat. Mix the kale, leeks and beetroot through the quinoa, then fold in the broccoli, lemon zest and herbs.

·         Mix through the remaining lemon juice, za’atar, mirin, sesame oil and brown rice vinegar. Finish off with a beautiful garnish of bee pollen, if using.

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Quinoa, lemon kale, sesame beetroot salad

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