In these cold and dark winter days this alkaline curry lentil stew will fill and warm you up nicely and provide you with all the proteins your body needs.

This stew has got an abundance of different flavours given by a variety of oriental spices like kurkuma, ginger, chilli paste, curry and cumin. The main ingredient are lentils, which are a type of pulse and belong to the legume family. They are widely used throughout India, Pakistan, the Mediterranean and the Middle East.

Lentils contain very high levels of protein, which makes them a great protein source on a vegetarian diet. They also contain folate, Vitamin B, dietary fiber and minerals and are the best vegetable source for iron. They are hence very useful in preventing an iron deficiency.

Other vegetables in this stew are onions, leeks and carrots, which are all alkalising and packed with nutrients.

I hope you enjoy this winter warming alkaline curry lentil stew!

Alkaline Curry Lentil Stew

Serves 4

Ingredients

1 big carrot, finely grated
1 red onion, finely cut
1 leek, cut into fine rings
2 garlic cloves, finely cut
1/2 tsp fresh ginger, grated
1/2 tsp ground cumin
1/2 tsp chilli paste or fresh chilli
1/2 tsp kurkuma
1 tsp curry powder
2 tbsp extra virgin olive oil
250g lentils, red or yellow
1.2 litres of water
Freshly ground black pepper
Himalayan Crystal Salt or Celtic Rock Sea Salt

Instructions

Gently heat the olive oil in a large pot. Add the onions and steam fry them whilst stirring for about 4 to 5 minutes. Add the garlic, carrot and leek and steam fry for a further 2 minutes. Stir in the kurkuma, chilli paste, curry powder, cumin and ingwer. Add the water and stir all the ingredients well.

Clean the lentils under running water and drain them well. Add them to the pot and let them boil up shortly. Reduce the heat, put the lid on and let the stew cook on a low temperature for about 35 minutes, until the vegetables have started to soften. Stir regularly.

Let the stew cool down slightly and puree everything with an immersion blender. Gently heat the stew again and season to taste with pepper and salt.

Enjoy!

About Ross Bridgeford

Ross is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 600 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.

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From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...

I cannot believe it, but it has suddenly become so cold here in the UK, which is why I absolutely love my warming soups again now.

This is one of those soups, which I increasingly crave the more I eat it. The main ingredient is asparagus, which is alkaline and packed with healthy nutrients. Asparagus has been used for centuries as a vegetable and medicine.

It is a great source of magnesium, calcium, zinc, vitamin B6 and rich in vitamin A, vitamin K, vitamin C, vitamin E, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium.

It is also a great alkaline vegetable for the weight conscious amongst us, as it is very low in sodium and low in calories.

I hope you enjoy this delicious alkalising leeks and asparagus soup, which has a lovely lemon tang!

Leeks and Asparagus Soup

Serves 4

Ingredients

800g fresh green asparagus
3 leeks, peeled and chopped
1/2 lemon
2 tbsp Olive Oil or Udo’s Choice Ultimate Oil Blend
4 mugs of vegetable stock
Himalayan crystal salt or celtic sea salt
Freshly ground pepper

Instructions

Wash the asparagus and chop off the woody ends of the stems. Cut off the asparagus tips and keep to one side, as you will need to use them later on. Chop up the asparagus stalks.

Add 2 tbsp of oil into a large saucepan and gently fry the leeks for about 10-15 minutes until they start to soften. Add the stock and chopped up asparagus stalks and simmer with a lid on for about 25 minutes.

Remove the soup from the heat and blend in a food processor or with a hand-held blender.

Season the soup to taste, add the asparagus tips and bring the soup back to the boil. Cook the soup on a very low heat for another 5 minutes until the tips have softened. Add fresh lemon juice.

Enjoy!

About Ross Bridgeford

Ross is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 600 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.

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From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...

Do you fancy a light and healthy dish which is packed with alkaline vegetables? If so then this is the perfect dish for you!

This is a dish which is not only delicious, healthy and nutritious, but also alkaline at the same time. The added sesame seeds give this dish a lovely texture and crunchiness.

You can enjoy it as a starter or as main course accompanied with brown basmati rice or gently steamed salmon.

Mixed Vegetables with Sesame Seeds

Serves 4

Ingredients

50g peeled sesame seeds
400g carrots
700g broccoli
300g leeks
4 sticks of celery
3 tbsp rape seed oil
Himalayan crystal salt or celtic sea salt
Fresh ground pepper

Instructions

Roast the sesame seeds in a frying pan without using any oil at low heat until golden brown. Stir occassionally.

Peel the carrots, clean them and cut into thin pieces. Cut off the flower heads from the broccoli stalk. Peel the stalk and cut into small pieces. Wash the broccoli flower heads.

Remove the outer leaves of the leeks, cut off the end parts and the dark green leaves. Cut each leek into halves, wash them thoroughly and cut them into strips. Remove the leaves, end parts and hard strings of the celery sticks, wash them and cut them into thin slices.

Either gently steam the carrots, celery and the broccoli or bring water to the boil in a large pot with a pinch of salt and quickly blanche the vegetables in boiling water for about 3 minutes. Put the vegetables into a colander, briefly pour cold water over them and drain the water.

Heat the oil in a large frying pan or Wok. Add all the vegetables and stir-fry them at medium heat for about 5 minutes. Season with salt and pepper and sprinkle the roasted sesame seeds over the dish.

Enjoy!

About Ross Bridgeford

Ross is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 600 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.

Mail | Web | Twitter | Facebook | Google+ | YouTube

From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...