In keeping with our theme of alkalizing food choices, here are some pH friendly ideas! 


This flavorful soup can be tweaked to suit your tastes. It just might be the most alkalizing recipe on the planet! 

Yield: 4 servings  


High speed blender  


1 ½ cups pickle brine, leftover from homemade pickles 
1 ½ cups  purified water
1 small tomato 
1 medium cucumber 
½ bunch kale 
½  cup spinach, chopped 
1 green onion 
1 clove garlic 
1 sprig fresh dill 
½ cup chopped cilantro 
1 tablespoon lemon juice 
1 avocado, pitted 
Dash cayenne pepper 

Place all ingredients except the avocado in a blender and process until smooth. Add the avocado and blend again. Serve immediately.


Switch out any of the vegetables you’d like. Add diced vegetables to the top as a garnish and to create a chunky texture if desired.   



You can have your cake…and a happy pH too! 

Yield: 8 servings  


Food processor  


1 cup almonds 
½ cups dates  

1 tablespoon vanilla extract 
2 tablespoons  lemon zest 
2 tablespoons fresh lemon juice 
1 ¼ cups shredded coconut, unsweetened 
¾  teaspoon unrefined salt  

Place almonds in food processor and process into a fine powder. Add dates, vanilla, lemon juice and lemon zest to food processor. Process again until mixture begins to stick together. If mixture seems dry, add a few drops of water. Set aside.  

In a large mixing bowl, combine dried coconut and salt. Add food processor mixture into the mixing bowl. Massage ingredients with hands to achieve a dough-like consistency. Transfer dough into a 8×8” glass baking dish. Press the mixture into the dish with your hands so that the mixture sticks together nicely.  

Refrigerate lemon bars for about an hour before cutting and serving.