pH Diet Recipes
This article will present you the low calorie pH diet recipes. They are low in calories and have a high nutrition content. Check them out.

Recipes for pH Diet
A pH balanced diet puts emphasis on consumption of foods having a pH range between 7.35 to 8.00. Packaged food or canned foods are mostly acidic and give rise to a lot of digestive system disorders. The pH diet food list contains vegetables like spinach, broccoli, figs, stevia, celery, papaya, lettuce, beets, carrots, green beans, lima beans, turnips, etc. Almonds, pears, garlic, apples, berries, grapes, onions, kiwi, etc. are also rich in alkali. pH diet recipes mostly include such kind of foods. Check the easy to make recipes from the segment below.
Avocado Broccoli Soup
Ingredients
- Broccoli flowers, 2-3
- Yellow onion, 1
- Avocado, 1
- Celery stalk, 1
- Vegetable broth, 2 cups
- Spices, basil, cumin, cilantro
- First heat the vegetable broth and then add chopped broccoli and onions. Stir the soup but do not boil.
- Combine avocado, celery and pepper in a blender and mix well to make a puree.
- Add them to the soup until it becomes creamy.
- Add flavors if you want to. Serve hot.
Ingredients
- Pumpkin, 1 ½ pound
- White beans, ½ pound
- Sweet potatoes, 1/1 pound
- Onion, 1
- Garlic, 2 cloves
- Sage, 1 tsp
- Edible herbs, 1 tsp
- White beans, ½ pound
- Olive oil, 1 tsp
- Salt and pepper, 1 pinch
- Water, 1 ½ quart
- Chop the potato and the pumpkin in cub shapes.
- Slice garlic, onion and finely chop the herbs.
- Heat olive oil in the pan and fry garlic and onion.
- Then add potatoes, pumpkin, sage, herbs in the frying pan. Fry for at last 5-10 minutes, till they become soft.
- Add water to the fried items and cool for 30 mins. Cover the pan and let it boil under low heat.
- Add the beans, salt and pepper and continue boiling for some more time. Stir in between.
- Make a medium thick gravy and serve hot.
Ingredients
- Zucchini, 1
- Tomatoes, 5
- Eggplant, 1
- Pepper bell, 1
- Onion, 1
- Garlic, 2 cloves
- Thyme, marjoram or oregano
- Pepper and salt, 1 pinch
- Water, 1 cup
- Olive oil, 3 tsp
- Slice the eggplant, onions, pepper bell, tomatoes and zucchini. Make a paste of the garlic.
- Heat the olive oil first and then fry the onions along with garlic paste.
- Add chopped eggplants, zucchini and pepper bell. Fry for sometime.
- Pour a cup of water to the mixture and add the herbs and tomatoes. Stir the mixture and cook for 20 minutes.
- Check if the vegetables have become soft before taking out.
Ingredients
- Avocados, 2
- Alfalfa sprouts, 5-6 oz
- Tomatoes, 8 oz
- Garlic, 1 clove
- Lime juice, 2 tsp
- Fresh basil, 2
- Olive oil, 4 tsp
- Pepper and Salt, 1 pinch
- First peel the avocados and then chop them into equal pieces.
- Squeeze fresh lime juice over them.
- Chop tomatoes into small slices and mix with the alfalfa sprouts. Combine with avocados.
- Chop the garlic and make a dressing by blending basil, lime juice, pepper, salt with the olive oil.
- Cover the mix of avocado, alfalfa and tomatoes with the dressing. Serve instantly.
Ingredients
- Asparagus stems, 12
- Spring onions, 12
- Avocado butter, 2 tsp
- Lemon juice, 1 whole lemon
- Fresh thyme
- Stem the chopped asparagus and onion over low heat until they become tender.
- Make a dressing by combining lemon juice, thyme, salt and pepper. You can add a little olive oil to decrease the sourness of the lemon.
- Pour the dressing on tenderized asparagus and onion. And then serve.
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