Skip to main content

30 days sugar free: alkalizing the body and prepping for good choices

We are living in a very acidic world; it seems like nearly everything we do lowers our pH, and in a low pH internal environment, inflammation occurs, bad gut flora thrives, our bodies oxidize faster, and disease sets roots. Therefore eating an alkalized diet is a must to return the body to it's natural state of self-healing.

When I look at these two food charts it's easy for me to see why the new "food pyramid" and FDA recommendation is for 70-80% vegetables and fruits at every meal. That's no easy task, but the 30 days of sugar-free and Transform 30 program I embarked on this past Monday helps me alkalize my body.

I know that when I eat that way, my body feels better, I have more energy, I sleep better and wake up refreshed, I heal faster and generally don't get sick. When I am acidic, my joints hurt, I'm sluggish and unmotivated, and I've even gotten gout (as a vegetarian, that's pretty hard).

But even though I know better, eating right is no easy task, and stocking the refrigerator and cabinets with the right choices set me up for success.

At the beginning of the week I make sure I have prepared an arsenal of healthy snacks and I've decided on 4-5 healthy recipes and have the ingredients stocked.

Here are some of my existing favorite recipes, websites, and boards... and I'm excited to spend this month adding to the list!
New favorite - Vegan Enchiladas
Rainbow Pad Thai
Vegan Alfredo Zoodles
Kitchari - a staple for detoxing
SCD Processed-Free cooking
Vegan and GF Breakfasts
Food-Wise Choices board
Vegan eating board
Smoothies board




Labels:

Comments

Post a Comment

Popular posts from this blog

Gluten Free for Psoriasis

Recently I've been putting my researching brain cells to work on studying the Gluten Free way of life. Since the age of 14 I have had psoriasis, and recently it's been showing signs of progression to psoriatic arthritis, a progression that occurs in about 20-40% of the cases (studies are still incomplete, although the reverse is 80% of PA patients have had psoriasis, so the two are definitely linked). I've been tested for allergies in the 1980s (none), and I'm a pretty natural consumer as well, so I don't use body products with harmful ingredients like parabens or sulfates. Herbal and homeopathic remedies and dead sea salts have all helped reduce my inflammations, but have never eliminated the disorder completely. I was vegetarian for 7 years in the 1990s, and that never cleared up my psoriasis either. Because of its progression I've started researching the diet and how it relates to the disorder, and stumbled upon several articles and studies that now link...
18 comments
Read more

DIY Bath Salts

A few weeks back I added two posts for making your own face products. Along that same home-factory-idea line is the typical bath salt. I laugh when I see them in the store for $15, when it's often only $1 of Epsom or Sea Salt and a few drops of essential oil, plus $10 of preservatives you DON'T want on your body! I making salt baths more regularly after a car accident several years ago that left my back in a pretty poor state of health. I was taking a pain-bath about 3-4x a week and it helped immensely. Now I take them for all sorts of reasons: relaxation, menstral cramps, headaches, chest colds, aching muscles, and psoriasis flare-ups. The salt is the base to this so let's start there! SALT First, all salts are sea salts either mined as rock or evaporated from the saline solution. Sea salt is sodium chloride, and is used in cooking and cosmetics. "Dead Sea Salt" is proven to have the highest content of body-healing minerals it it, from the Dead Sea. Table s...
Post a Comment
Read more

Gluten-free Sourdough bread adventure

Throughout my decade of being gluten free, I had never heard this before, but recently at a friends house, I heard a rumor that the gluten in bread breaks down in the process of fermentation with sourdough. The study that this rumor has seemingly sprouted from was done on just 15 subjects in Italy. I won't get into how the wheat in the US is far different from the wheat in Europe, but suffice it to say, it's not the same. At first, this rumor was exciting. Could I actually have bread again? I was sure willing to try! So I took a chunk of my friends long-aged sourdough starter, fed it for a few days (that's the fun part!), and made some sourdough bread! Much to my dismay, the answer is no, I can not, but it sure was an exciting thought! I've been GF long enough to know the immediate physical sensations when I'm going to have a reaction, and I don't press my luck. I had a small piece of this DELICIOUS bread and gave it away, knowing full well tha...
Post a Comment
Read more