I would say that roughly 70% of my week is alkaline. And by alkaline I mean food of course, I’m not conducting some weird science experiment in my storage loft; although that would be cool. I could wear a white coat and funny glasses.

Anyway.

I love the ‘alkaline diet’ way of thinking, it’s probably the only diet I would ever follow completely in my life and really because it makes sense to not eat too much acidic food. Although my blog is mostly cake and chocolate I am aware of my sugar intake and know when to stop, thankfully.

A list of foods for the alkaline diet can be seen here and it’s a really good chart to keep on hand when you think you may have done a bit too much indulging over the weekend. It’s not about cutting out things you love, it’s about making sure you’re aware of the ratio you should be having. Over time I have found that it’s been very helpful in settling my IBS, making my skin clearer and genuinely feeling active instead of sluggish. I mainly go on the diet to avoid urinary tract infections and to sustain my kidney health. The science behind the alkaline diet, and maintaining a good PH balance can be seen here and also in this helpful blog here.

So during the week when I want to get some good stuff back in me, vegetables are your heroes. Especially when you cut them into Trivial Pursuit type shapes.

Little amuses me.

So I plan to list my favourite gluten free alkaline recipes on here in amongst all of the acid, just for a bit of ‘happy belly’ balance. This recipe for Popped pea and roasted vegetable pasta with lemon yoghurt sauce is definitely one of my favourites at the moment, although you are using moderately acidic pasta and tinsy bit of cheese, the trick is to balance the meal with strong alkaline fillers like plain yoghurt, courgettes, peppers, lemon e.t.c.

I popped to my local food store called Better Food Company, they sell lots of gluten free items and produce grown by the local community, I got these peas…