Honestly Healthy: Eat with your body in mind, the alkaline way
Natasha Corrett, Vicki Edgson
Format: PDF / Kindle (mobi) / ePub
Using the revolutionary new alkaline diet, Honestly Healthy is packed with recipes, tips and tricks to help you transform your daily routine from hectic and hurried to harmonious and holistic.
‘I Love this healthy eating book!!’ Victoria Beckham
Organic gourmet vegetarian cook, Natasha Corrett, and leading nutritional therapist Vicki Edgson have combined their expertise create a delicious, balanced, alkaline diet that keeps the body in mind.
‘Forget Dukan and Atkins – these days, the A-list way to a flat tummy is eating alkaline.’ Daily Mail
This book will help you make a lasting change to your body and mind by teaching you the principles of healthy eating, how to identify alkalizing and acid-forming foods and the ways in which an alkaline diet can nourish the body.
Learn how to boost your immune system, focus your mind, maintain blood sugar levels and increase energy levels through healthy eating.
Featuring mouth-watering recipes, from the first smoothie of the morning, through delicious salads and mains to the last healthy snack of the day, Honestly Healthy is the tasty and easy route to health and wellbeing.
‘It's all about the Alkaline Diet now...check out the Alkalites new recipe bible Honestly Healthy’ Sunday Times Style
slaw, to boot. serves 4 1 1/2 tbsp olive oil 1 tsp ground coriander 1 tsp turmeric 2 fat garlic cloves, chopped 1 small red chilli, chopped 75g (3oz) onion, chopped 60g (2 1/2oz) carrot, grated 60g (2 1/2oz) courgette (zucchini), grated 50g (2oz/scant 1/3 cup) fresh or frozen sweetcorn kernels 250g (8oz/1 1/4 cups) canned black-eyed beans, rinsed and drained 250g (8oz/1 1/4 cups) canned black beans, rinsed and drained 1 tsp Himalayan pink salt 1 tbsp chopped fresh coriander
nutritional yeast flakes Place the cacao butter and agave syrup in a Vitamix or high-speed blender and blend on high speed until liquid, then add the cacao powder and blend again to combine. Transfer to a bowl, then coat the bottom and sides of 6 mini paper muffin liners with the chocolate, reserving enough to make a lid for each one. Place in the freezer for 4 minutes to set. Meanwhile, wash and dry the blender jug and whizz the remaining ingredients to form a smooth butter. Divide the peanut
required. Put the mousse in a dish for two or, if you prefer, divide the mixture between 2 ramekins. Chill in the refrigerator for at least 1 hour. Serve with raspberries or blackberries… delish! Not so naughty and oh soooo nice! Sweet-Potato Chocolate Brownies In trying to create the perfect healthy brownie, moisture was definitely an issue. Our secret ingredient? The sweet potato – our saving grace. makes 8 125g (4oz/generous 3/4 cup) rice flour 75g (3oz/3/4 cup) raw cacao
limes 18 lychee, mango and basil sorbet 183 macadamia nuts 18 macadamia nut milk 53 mangoes 18 avocado, mango and dill salad 89 lychee, mango and basil sorbet 183 raw mango coconut balls 156 meal planning 39–40, 43 milks 57 minerals 25 mint yogurt 71 mung bean curry 143 mushrooms: portobello mushroom and fennel salad 100 scrambled eggs with 60 tomato and mushroom dhal 127 mustard seeds 39 noodle and smoked tofu salad 121 nuts 14 nut and berry layered breakfast 53 nut butters
the next time you eat, and ask yourself, ‘Do I munch, munch, swallow… – or do I chew to a juice?’ Many yogic practices dictate chewing each mouthful 30–50 times prior to swallowing, to ensure proper digestion. While this is perhaps not practical on a day-to-day basis, the fundamentals of the teaching are sound. No one chokes on liquids, but many do on chunks of food when eating in haste! This ancient practice of eating mindfully and slowly actually renders a completely different taste to your