pesto

I’m a big fan of the soba noodle. They’re not super-alkaline, but to have as part of your 20% acid-forming foods on your plate these are SO much better than straight pasta.

Firstly, they’re not made from durum wheat (like normal high-GI pasta) they’re made from buckwheat, which is far closer to the neutral end of the acid/alkaline scale.

Because of this they’re low GI, high in protein and high in fibre, making you feel satiated for longer and less likely to snack.

Combined with fresh, raw pesto, uncooked oil and pine nuts, this meal is a great transition recipe.

Tagged as: basil, coriander, garlic, himalayan crystal salt, olive oil, pesto, pine nuts, soba noodles

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