Summer is over with its expansive energy and high temperatures with the desire to eat fresh, watery foods, and the need to hydrate. When autumn begins, there is less sunlight since it gets dark sooner, the temperature changes, it is colder, there is more wind, rain and the leaves fall from the trees. How to boost alkalinity in autumn.
As a consequence, you may feel more tired, lack of energy and sleep since there are changes in the neurotransmitters serotonin and melatonin (hormones of happiness and well-being). This is why many people experience anxiety and sadness during this time of year, known as SAD, a seasonal affective disorder most characteristic of women.
And because of all this, many people tend at this time to consume heavier foods, rich in refined carbohydrates, industrially processed products, red meat, stews and rich in trans fats. All of this, due to its acidic nature, gives on the one hand a false feeling of comfort, and on the other favors low-grade acidosis. One of the symptoms of low-grade acidosis is lack of energy, seasonal allergies, alterations in the intestinal microbiota and the immune system.
How to boost alkalinity in autumn
So here are some very useful tips to combat this low-grade acidosis this fall:
Autumn Alkaline Feeding
This aspect is crucial since it is no coincidence that during the fall nature provides us with very specific foods that, in addition to promoting the alkaline balance of the body, provide all the vitamins, alkaline minerals such as magnesium and potassium, enzymes and amino acids necessary for this time of year. We find pumpkin, carrots, kale very rich in chlorophyll, raspberries and blueberries, mushrooms, pineapple, French lettuce, potatoes and sweet potatoes, beets, bananas, apples, Brussels sprouts, cauliflower, figs, pears, pomegranates and grapes. I encourage you to ensure that these fruits and vegetables are not missing from your plate every day. Try to avoid the most acidifying foods such as refined sugar that lowers serotonin, refined carbohydrates and alcohol.
Here are two delicious pumpkin recipes that are super easy to prepare and are ideal for the whole family.
Cheese and pumpkin fondue
Pumpkin contains beta-carotene, a powerful antioxidant that is transformed into vitamin A. It is extraordinary for eyesight and the cardiovascular system. Ideal if you follow the alkaline diet or if you simply want to improve your usual diet. In autumn it provides comfort and contains prebiotics that feed the bacterial microflora and contributes to the balanced pH of the colon.
Ingredients:
- 1 medium round pumpkin.
- Olive oil.
- Salt and pepper.
- 1 or 2 chopped garlic.
- Grated Emmental or vegetable type cheese.
- Liquid vegetable soy or oat cream.
Preparation:
- Cut the pumpkin at the top as a lid.
- Empty the content (strands and seeds).
- Add a good splash of olive oil, salt and pepper into the hole.
- 1 or 2 chopped garlic.
- Add a good handful of grated Emmental cheese or vegetable cheese until the entire hole is covered.
- Pour a small brick of liquid cream inside.
- Cover with the pumpkin lid and place in the oven previously heated to 200º for 40 minutes.
- Take out, place on a piece of wood and open the lid. Sprinkle with chopped parsley.
- Cut small squares of bread and prick with a fork or metal skewer to dip in the melted cheese and eat!
Pumpkin stuffed with macaroni
Ingredients:
- 2 size round pumpkins.
- Extra olive oil.
- Oatmeal or other whole wheat flour.
- Vegetable milk to taste (soy, oat, coconut or other).
- Grated Emental or vegetable type cheese.
- Grated nutmeg.
- 100 grams of buckwheat macaroni.
Preparation:
- Put the pumpkins in the oven at 160º for 20 minutes.
- Remove from the oven and cut the top as if it were a lid.
- Cook the macaroni.
- Empty the contents of the pumpkins (strands and seeds) and save the strands.
- In a frying pan, fry the pumpkin strands with olive oil and add the chosen cup of flour.
- In a separate saucepan, add vegetable milk, a pinch of ground nutmeg and the previously cooked macaroni, mix well and stuff the pumpkins.
- In another bowl, add the grated vegetable cheese, a little thyme or oregano, a splash of olive oil and mix well and place abundantly as a topping on top of the macaroni and place in the oven at 160º for 15 minutes until crispy. and delicious.
- Serve and eat!
Supplements to alkalize and boost immunity
- Ashwagandha: an adaptogen, anti-stress tonic that calms anxiety while providing vitality and boosting the immune system.
- Maca: provides energy, helps combat anxiety, depression and fatigue in autumn.
- Liquid chlorophyll: helps to oxygenate, regenerate and improve blood quality, with great detox power on the body.
- Phour Salts: they will give you instant energy and improve your mood in autumn and at any time of the year. Try them and you’ll see.
These simple tips will help you a lot this fall and help you prepare for winter.
