I’ve always been sceptical of the idea of drinking my meals instead of eating them – although on researching a little bit more into cleansing, I soon realised that my idea of 30 days of juice or smoothies for dinner was very much outdated! For example, food blogger Natasha Corrett of Honestly Healthy has developed an ‘Alkaline Diet’ made up of filling, healthy meals. According to their First Steps page, the alkaline diet is aimed at ‘striking the right balance’ in the ‘cleanest forms possible.’ This means less dairy, sugar or meat and more of foods such as avocado, butternut squash, barley. Corrett has also developed different types of cleanse, which are in keeping with the alkaline diet philosophy; from a manageable 3 day ‘feel good’ cleanse to a ‘life changing’ 30 days, you can opt for different lengths of cleanse to suit your needs and lifestyle. There’s also a ’30-day Slim Down’ eBook, but, talking to the Telegraph earlier this year Natasha reassured that once you’ve completed the first 30 days ‘there’s no going back’.
“the alkaline diet is aimed at ‘striking the right balance’ in the ‘cleanest forms possible.’ This means less dairy, sugar or meat and more of foods such as avocado, butternut squash, barley.”
The beauty of Honestly Healthy is that you can get a taste of the Alkaline diet by checking out the website’s recipe index. With smoothies & juices, mains, breakfasts and even sweet treats, you’ll be pleasantly surprised at how easy it is to begin cleansing. With delicious recipes to choose from such as Roasted tomato & sage pasta, zesty pea and parsley fritters and flourless chocolate cake, it’s easy to see why the Alkaline cleanse diet might be one of the easiest to adopt! I’ve taken one of my favourite recipes of hers from the site to share with you, which will get you well on your way to feeling great.
Alkalising Green Soup Serves 2
- 1tbsp sunflower oil
- 2 cloves garlic
- 1 inch ginger
- minced
- ½ tsp ground coriander
- ¼ tsp fresh grated or ground turmeric
- Pinch Himalayan salt (I didn’t have this, normal salt was fine)
- 200g roughly sliced courgette
- 80g Broccoli, 100g kale
- 1 lime zest and juice
- Small bunch of parsley
- 500ml boiling water
- 1 tbsp boullion powder
Add the vegetable stock to the boiling water. Lightly fry the chopped garlic, ginger, ground coriander, turmeric and salt on a medium heat for 2 minutes then add a tiny splash of water to loosen the mixture up. Add the courgette and continue to heat for a few more minutes, before adding 400ml of the stock and leaving to simmer for 3 minutes.
Then add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again until all the vegetables are soft, then take of the heat and add the parsley.
Simply blend this mixture and garnish with parsley and lime!
Browse some of Natasha’s recipes by checking out her website here. Let me know if you’ve tried any!
Green Soup photo by Jenny Downing
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