Kia Miller, founder of Ra­di­ant Body Yoga, shares her fa­vorite al­ka­line-diet-friendly veg­gie soup recipe.

Yoga Journal - - Contents -

SERVES 3

“When I fol­low an al­ka­line diet, it makes me feel lighter and brighter. This means that I ta­per off in­gre­di­ents that raise acid lev­els in my body (like grains, sugar, dairy, and pro­cessed foods) and add more al­ka­line-pro­duc­ing foods (like lots of fruits, veg­eta­bles, and seeds) to help sup­port di­ges­tion and flush tox­ins. This cleans­ing, cool­ing raw soup is one of my fa­vorite meals in the spring and sum­mer. It’s like hav­ing your salad blended into a green gaz­pa­cho that tastes re­fresh­ing and slightly tangy. I of­ten make it for my hus­band and me for lunch and sip the rest as a smoothie through­out the day. It will keep overnight in the fridge, but I rec­om­mend eat­ing it fresh when the most nu­tri­ents and prana (life force) are avail­able.”

5 cups spinach (about half a bunch)

2 peeled cu­cum­bers

1 av­o­cado

2∕3 cup pars­ley, chopped

1 lemon, peeled

¼ tsp salt

2 tbsp olive oil

In a blender, process spinach, cu­cum­ber, av­o­cado, pars­ley, lemon, salt, oil, and 2 cups water un­til evenly com­bined (can be slightly chunky), 1 minute. Split among bowls or cups, and en­joy!

NU­TRI­TIONAL INFO 206 calo­ries per serv­ing, 17 g fat (2 g sat­u­rated), 15 g carbs, 6 g fiber, 4 g pro­tein, 247 mg sodium

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