Eating the Alkaline Way + Raw Chocolate Mousse

If you’re reading diet books or scanning the web you are bound to run across articles discussing eating as it pertains to your pH balance.  That’s why I was intrigued to read Eating the Alkaline Way, Recipes for a Well-Balanced Honestly Healthy Lifestyle by Natash Corrett and Vicki Edgson ($24.95 US/$29.95 CAN).

The book itself if gorgeous.  The photography by Lisa Linder is really fantastic.  If I were one of those people who did not have small children and put pretty books on their coffee table, this book would go there.

But let’s not judge a book by its cover.  What does “eating the alkaline way” even mean?  There are two type of foods: acid forming and alkaline.  Acid forming foods cause acidic residue in the bloodstream.  Can you guess which foods are acid forming?

• Meat
• Dairy
• Sugars
• Breads
• Processed foods (cookies, cakes, etc.)

When you eat these acid forming foods, you tend to feel bloated and lethargic.  Alkaline food consumption means eating foods that are closest to the pH balance of blood, which runs between 7.35 and 7.45.  The closer the food to this level, the easier it is to digest.  Can you guess which foods are the most alkaline?

• Non-starchy vegetables
• Fruits

Eating more alkaline foods leave you feeling more energetic and nourished.  The authors do a good job explaining the principles of the alkaline diet and offer diet suggestions to beat everyday ailments.  The second half of the book gives recipes that follow these principles.  Think you can’t have dessert?  Think again!

Here is the recipe excerpted from “Eating the Alkaline Way, Recipes for a Well-Balanced Honestly Healthy Lifestyle”   © 2012 by by Natash Corrett and Vicki Edgson.  www.honestlyhealthyfood.com Distributed by Sterling Publishing. All rights reserved: May not be reprinted without publisher permission.:

Raw Chocolate Mousse

Serves 2

• 1 tbsp coconut oil
• 1 avocado
• 1 tsp water
• 2 heaped tbsp raw cacao powder
• 2 tbsp agave syrup (or more, to taste)
• Raspberries or blackberries, to serve

Melt the coconut oil in a heatproof bowl set over a pan of hot water, then transfer to a blender with the avocado flesh and water and whiz until very smooth.  Add the cacao powder and agave syrup or honey and whiz again until completely smooth.  Taste and add a little more agave syrup, if required.

Put the mousse in a dish for two or, if you prefer, divide the mixture between 2 ramekins.  Chill in the refrigeraot for at least 1 hour.

Serve with raspberries or blackberries…delicious!

Enjoy!

Lisa 

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Recipe copyright information above.  Please note all opinions are my own.  No compensation was given for this review, other than a copy of the cookbook.

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