Alkaline Snacks – The Perfect Snack Between Meals

Alkaline snacks are healthy small meals that consist of purely alkaline ingredients. Alkaline snacks are therefore a reliable companion during your deacidification or purification. But even after that, alkaline snacks are ideal healthy snacks that help prevent any further hyperacidity. Alkaline snacks are quick to prepare and can easily be taken to kindergarten, school, or the office. Our alkaline snacks are also a delicious and healthy highlight at an alkaline gourmet buffet or at an alkaline picnic.

Alkaline snacks: A healthy treat

Alkaline snacks represent the liberation of sausage sandwiches, cheese rolls, chocolate bars, fruit yogurt, and hot dogs. With our snacks made from alkaline foods, it will be easy for you and your children to leave the canteen, sausage stand, cafeteria, or school baker on the side.

In this way, you avoid a significant amount of acid-forming and unhealthy ingredients per snack, which would otherwise stress and acidify your organism. Because conventional snacks are masters at raising your cholesterol levels, irritating your blood sugar levels, damaging your intestinal flora, harassing your immune system, feeding your fat cells, and, last but not least, overloading your tissue with toxins and acids.

Alkaline snacks are free of

Alkaline snacks, on the other hand, spare you all of these problematic effects as they lack the following harmful ingredients. Alkaline snacks are therefore free from:

• Isolated carbohydrates (white flour and sugar), which are not least responsible for the widespread tooth decay
• Refined, bleached, and deodorized fats
• Gluten (protein in wheat, spelled, rye, etc.)
• Industrially produced food additives (dyes and preservatives, flavors, emulsifiers from genetically modified soy, etc.)
• flavor enhancers (glutamate)
• Cheap raw materials or fillers
• Synthetic sweeteners
• Alkaline snacks and their benefits
• At the same time, alkaline and alkaline-excessive snacks provide the following benefits.

Alkaline snacks provide:

• All the necessary nutrients and vital substances of the highest quality
• Basic minerals in abundance
• High-quality preferably vegetable protein
• Healthy fats in a harmonious ratio, which even leads to the regulation of cholesterol levels
• Plenty of secondary plant substances with all their anti-inflammatory, hormone-regulating, and anti-cancer effects
• Antioxidants and chlorophyll in abundance
• Sufficient fiber and prebiotics for healthy digestion and a balanced intestinal flora

Alkaline snacks are not what characterizes a typical snack. With the latter, people are happy to make a few compromises in terms of health for the sake of dubious and short-term pleasure. Alkaline snacks, on the other hand, combine both: they are healthy AND delicious.

A special form of snack is sports snacks. They are not always alkaline, as they are usually supposed to be high in protein and/or carbohydrates.

Alkaline snacks or alkaline-excessive snacks?

Below you will find two categories of snacks: alkaline snacks and alkaline snacks. What is the difference?

Alkaline snacks consist of 100 percent alkaline foods. They are ideal for in between or during a detoxification cure or deacidification program.

For base-excessive snacks, on the other hand, about 70 to 80 percent alkaline and 20 to 30 percent healthy acid-forming foods are used. Now, the alkaline diet is the perfect diet that you should practice consistently.

The advantage over a purely alkaline diet is that in an alkaline-excessive diet, those foods are also used that have a very high nutrient and micronutrient density, such as e.g. B. Nuts, legumes or eggs and of which you don’t have to eat very much to be well supplied with the nutrients and vital substances you need every day.

You may have just stumbled across the term “healthy acid-forming foods.” “Healthy” and “acidic” doesn’t seem to mix well, does it? However, not all acid-forming foods are automatically unhealthy. Instead, there are good and bad acidic foods.

Good and bad acidifiers

Examples of good acidifiers include:

• nuts
• legumes
• High-quality cocoa powder, preferably raw food quality
• millet
• Pseudo-cereals (quinoa, amaranth, buckwheat)
• Organic cereals e.g. B. spelled, Kamut or barley in small quantities – ideally as sprouted bread or in the form of sprouts (if there are no intolerances or health problems)
• In manageable quantities, high-quality animal products from organic farming, e.g. B. organic eggs or fish from organic aquaculture
• High-quality organic tofu

Bad acid-forming foods include all highly processed products in the food industry, such as B.

• finished products
• Dairy products (with the exception of butter, ghee, and cream (in organic quality), which are classified as neutral)
• Heavily processed soy products (especially the textured soy protein, which is abbreviated TVP and is sold in dried form as a basis for ground meat substitutes, goulash substitutes, etc.)
• Grain products made from flour (baked goods and pasta, some breakfast cereals such as cornflakes, ready-to-eat muesli, crispies, crunchy, etc.)
• Products made from gluten (seitan), e.g. B. vegetarian sausages, cold cuts, Bolognese, or similar.
• All products containing sugar
• Products from conventional animal husbandry
• Good acid-forming foods can be used very well in alkaline-excessive snacks, the bad ones are better avoided.

Alkaline snacks – the practice

The preparation of alkaline excess and alkaline snacks is not rocket science. Still, it would be ideal if your kitchen had the following appliances:

• A powerful blender (so not a blender, although this is of course quite useful for some purposes)
• A small blender is often useful for small things, e.g. B. the Personal Blender, which has a set of sealable cups that are great to take to the office or school.
• A high-quality juicer (non-centrifugal, low-speed, such as the Green Star Elite juicer or similar) a dehydrator
• Don’t have space for it? No problem. Just put away your coffee maker and microwave ;-). This creates space for devices that benefit the health of your family significantly more.

In addition, there are certain ingredients that you will need again and again in the base-excessive healthy kitchen:

• almond butter and almond milk
• Coconut oil, coconut butter, coconut milk, coconut blossom sugar
• Herbal salt or wild herb rock salt
• Chia seeds, flaxseed, and sesame
• Chickpeas and lentils (e.g. beluga lentils)
• Olive oil, linseed oil, and hemp oil
• hemp protein or lupine protein
• Dried fruits and nuts in many variations
• barley grass powder
• carob powder and/or cocoa powder and cocoa beans
• germinating seed e.g. B. for the production of alfalfa sprouts
• Organic pesto (ideally vegan)
• Spices from the health food store, also the Hildegard spices (e.g. galangal) or Ayurvedic spices, such as e.g. B. fenugreek seeds, black mustard, etc.
• So once you’ve got the typical ingredients, you’re good to go.

Alkaline snacks – the recipes

Alkaline snacks are very easy to prepare. A simple apple or other fruit is also a basic snack. With snacks, it is of course not only important that they can be prepared relatively quickly, but that they are also easy to transport.

Recipe 1 – Green Kids Smoothie

Ingredients

• 1 half-ripe banana
• ½ apple
• juice of 2 oranges
• 1 handful of spinach
• 1 tbsp coconut butter
• 1 tsp barley grass powder
• 250ml of water

All the ingredients are pureed in the high-performance blender to form a beautiful green smoothie and can now be taken to kindergarten, school, or, of course, the office in a closable cup.

Recipe 2 – Fruit salad with berry sauce

For this quick fruit salad recipe, use seasonal fruits and cut them into small pieces. For a full aroma, combine tart and sweet fruits, e.g. B. Oranges with bananas and apples or pears with persimmons and pomegranate or mango with passion fruit, etc.

For the sauce, mix seasonal berries (100 g per adult) with 4 pitted dates (or more depending on the sweetness or sourness of the fruit) and the juice of a tangerine or an orange.

Pour the sauce over the fruit salad and sprinkle with tigernut flakes.

Recipe 3 – Fruit leather with apple and cinnamon filling

Fruit leather is created when you spread a wafer-thin layer of fruit puree on the drying foil of a dehydrator and let it dry for a few hours. The fruit leather then detaches from the foil and can now be coated with a filling and rolled up or eaten just as unfilled.

The fruit leather is also a good idea to make the fruit last longer, e.g. B. has too much ripe fruit at home. In the form of fruit leather, the fruits keep for weeks in the fridge and you always have a fine alkaline snack at hand.

Ingredients

• 200 to 250 g fruit of your choice
• juice of an orange
• 1 plum
• 5 dates
• 1 apple
• Cinnamon

Preparation

Take about 200 to 250 g of the fruit of your choice per drying foil. The combinations of banana-plum, orange-mango-banana, pear-apple-banana, or even a berry mix taste great. Of course, a single type of fruit can also be used.

For the filling, mix the juice of an orange with 5 pitted dates and 1 plum to a pulp. Then you grate an apple into coarse sticks and add it to the sauce together with a pinch of cinnamon. The mush is now spread on the dried fruit leather, rolled up, and results in a delicious snack that children can’t get enough of.

Recipe 4 – Quick Date Nuts

If you need a quick, nutritious and sweet snack, simply pit some dates and put an almond in each date instead of the stone. The basic snack is ready.

Recipe 5 – Quick alkaline muesli

The alkaline snack is prepared almost faster from alkaline muesli, e.g. B. the alkaline breakfast Chufli Yoga is based on tiger nuts and fruits. Other variants are Chufli Tibet and Chufli Basic. The mueslis are mixed with hot or cold water and refined with fresh fruit if desired.

Filled into a closable container, the muesli can also be taken anywhere.

Recipe 6 – Germ bread with cream cheese and vegetable sticks

A hearty recipe that is very basic and very versatile and can always be adapted to personal taste or the ingredients available at home. For example, you can experiment with olives, onions, sesame seeds, almonds, different types of vegetables, different herbs and spices, and more.

Ingredients for the bread

• 100 g linseed soaked in 400 ml water overnight
• 100 g sprouted/soaked chia seeds
• 100 g sprouted sunflower seeds
• 50 g sprouted pumpkin seeds
• 150 g fresh tomato
• 100 grams of red peppers
• 4 sun-dried tomatoes, diced and soaked in 100ml water for 60 minutes
• 4 dates pitted
• Marjoram,
• shabby clover,
• Nutmeg and
• Seasoned Salt

Preparation of the bread

Puree the tomatoes (dried with the soaking water and fresh), peppers, and dates in a blender. Then add the sunflower seeds and pumpkin seeds and start the blender again, but only briefly.

Then pour the mixture into a bowl and add all the remaining ingredients. Season to taste with the spices mentioned. Now place blobs on the drying foil of your dehydrator and flatten them into round flat cakes (diameter of about 7 cm and height of 0.5 – 1 cm).

Now dry the bread for 7-9 hours, turn and dry it again for 5-10 hours. If you dry it for only 5 hours in the second pass, then it is a moist, moist bread. Dry for 10 hours, and get crispy crackers.

For the broken bread the germ bread z. B. spread with coconut butter or almond cream cheese and eaten with vegetable sticks: carrot sticks, kohlrabi sticks, radishes, sweet potato sticks, cucumber sticks, or lettuce leaves, ideally from romaine lettuce are very good.

Ingredients for the almond cream cheese

• 200 g white almond butter
• 1 – 3 tablespoons bread drink or Combi Flora liquid
• 100ml of water
• fresh herbs, e.g. E.g. parsley, chives, etc.
• herbal salt and
• Schabzigerklee

Preparation of the almond cream cheese

Put the first three ingredients in the blender and process them into a cream. Pour the cream into a bowl and leave in a room-warm place overnight or for a day. Then stir in the herbs and spices and place the cream cheese in the fridge where it will keep for several days.

Recipe 7 – Beluga Lentil Salad

Ingredients

• 100 g Beluga lentils (soaked and sprouted for two days)
• 100 g parsnip, peeled and diced
• 100 ml vegetable broth
• 1 tsp ground turmeric
• 1 tsp natural salt
• 1 tbsp argan oil (or hemp oil)
• 1/3 organic lemon, cut into wedges with the zest on
• 1 bunch coriander (or ½ bunch parsley) chopped
• If desired, some chili

Preparation

Bring the beluga lentils, diced parsnips, and turmeric to a boil in the vegetable broth in a high pan. Continue to simmer for about 10 minutes on a low flame until the lentils are soft.

Take the pan off the stove and let it cool down a bit. Wash the lemon and cut it into slices with the zest. Mix the lentil mixture with lemon slices, salt, chili, argan oil or hemp oil, and coriander or parsley. Let something go.

The lemon slices give a very refreshing taste. You can eat them wonderfully. If you don’t like them, leave out the lemon and use some fresh lemon juice instead.

Alkaline snacks – the recipes

Just like the beluga lentil salad just presented, our delicious ideas for the base-surplus snacks come from Elfe Grunwald’s creative and vegan kitchen.

Recipe 1 – The energy snack

The energy snack is a great fruity-fresh and yet filling snack with excess bases, which comes in a sealable cup and is armed with a long dessert spoon and is a wonderful accompaniment for a strenuous school or working day.

Ingredients for 1 glass/mug

• 1 small banana sliced
• 2 tablespoons energy mousse
• ½ diced apple sprinkled with the juice of ½ a lemon
• 6 dried apple slices (from the dehydrator or from the health food store) cut into small pieces
• 2 tbsp chocolate chia pudding

Preparation

In a sealable jar or mug (e.g. the Personal Blender mug), layer the ingredients in the following order: first the bananas, then the energy mousse, then the apple with lemon juice, finally the dried apple pieces, and Finally spread the chocolate chia pudding on top.

Now you only need to know what is behind the energy mousse and the chocolate chia pudding. Both can be prepared the night before and kept in the fridge.

Chocolate chia pudding

For the chocolate chia pudding, mix the following ingredients together well, except for the berries. Only then do you add the berries and let the mixture swell in the fridge for a few hours or overnight. The pudding can be stored in the fridge for up to five days and enriched with a different base-excessive snack every day, e.g. B. basic muesli or a fruit salad.

Of course, the chocolate chia pudding can also be a very special snack and can be taken to school or the office in a sealable bowl.

• 1 ½ tbsp chia seeds
• 1 tbsp raw cocoa
• 1 tbsp coconut blossom sugar
• ½ tsp cinnamon
• 150ml of water
• 50 g frozen berries
• Energy Mousse

For the energy mousse, the following ingredients are pureed together in the blender:

• 70 g dates pitted
• 70 g dried apricots (unsulphured)
• 30 g cashew nuts
• 5 cocoa beans (or 1 tbsp cocoa powder)
• 2 tbsp carob powder (if you don’t like carob, just leave it out)
• 1 tbsp hemp protein powder
• 1 tbsp flaxseed (flaxseed ground in a blender)
• 1 tsp hemp oil
• ½ shot glass of water

Recipe 2 – Energy Orbs

At this point, the recipe for the base-excess energy balls is a must. They can be prepared very well from the energy mousse. So if you are planning the energy snack from Recipe 1 for the next day and making the energy mousse in the evening, set aside as much as you need for the energy snack.

Form balls from the remaining energy mousse, toss them in grated coconut, powdered cinnamon, or ground almonds – and you have a great sweet and base-free snack that the whole family will love.

Recipe 3 – Bun with hummus and zucchini chain

This bun recipe is especially great for children. You can choose a gluten-free version of the roll (e.g. from Schär). But you can also use an organic spelled or organic amaranth roll or another delicious roll from your organic baker.

Ingredients for the hummus (chickpea cream)

• 200 g chickpeas (cooked, from the jar)
• 125 g white almond butter
• 1 tsp natural salt
• 5 tbsp orange oil
• Blend all ingredients in a blender until creamy.

Further ingredients

The bun and a piece of zucchini

Preparation

Cut the bun in half and spread both halves generously with the hummus. Now use the spiral cutter to turn the piece of zucchini into a spiral chain and place it decoratively between the bun so that it looks out of the bun all the way around.

You may be amazed at the amount of hummus you have left over. Of course, this amount is not spread on a single bun. So you can keep the hummus in the fridge for a few days and spread it on your lunches every morning.

However, you can also use it to prepare the next snack, namely the excess base power salad.

Recipe 4 – Power Salad

Ingredients

• Hummus (see recipe 4)
• organic pesto (optional)
• 1 piece of sweet potato, peeled and diced
• 4 sundried tomatoes, diced (soak in cold water for 10-30 minutes beforehand)
• Alfalfa sprouts

Preparation

Fill the ingredients in layers in a transportable, i.e. sealable jar: first some hummus, then the diced sweet potatoes, the green pesto, the diced dried tomatoes, and finally the alfalfa sprouts.

Recipe 5 – quinori Salad with Romanesco and Green Pesto

This salad is also great to take to school or work. It is extremely nutritious and keeps you full for a long time.

Ingredients quinori Salad with Romanesco for 2 servings

• 1 tbsp coconut oil
• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 1 shallot
• 2 large leaves of sage
• 1 piece of parsnip approx. 50 g
• 100 g quinori (mixture of red quinoa, whole grain rice, chickpeas, and sesame), but you can also use pure quinoa or millet
• 300 ml vegetable stock (homemade from fresh vegetables, herbs, bay leaves, etc.)
• ½ Romanesco or broccoli
• 1 tsp ground Schabziger Klee
• 1 teaspoon Hildegard Galangal ground
• 1 tsp natural salt
• 2 tbsp pumpkin seed, hemp, or olive oil

Preparation of quinori salad

Slightly heat coconut oil in a pan. Roast the fenugreek and coriander seeds for 3 minutes. Peel and dice the shallot and add. Peel and dice the parsnips, cut the sage into strips and add both to the pan. Steam everything for about 5 minutes over medium heat.

Wash the quinori in a colander.

Add the vegetable broth to the pan with the spices and parsnip. Then stir in the quinori and simmer for about 5 minutes.

Wash the romanesco, cut it in half, and pluck off the florets. Cut the stalk into small pieces. Place the romanesco on top of the quinori mixture and simmer, uncovered, on medium-high for 15 minutes.

Remove the pan from the heat and mix with Schabziger Klee, galangal, salt, and pumpkin seed oil.

Ingredients green pesto

• 1 bunch of flat-leaf parsley
• 3 sprigs of cultivated dandelion (Catalogna)
• 50-100ml olive oil
• 1 tsp natural salt

Preparation

Pluck the leaves from the parsley, remove the thick stalk from the Catalogna and puree just the greens with the parsley, olive oil, and salt in a blender to form a pesto.

Pour the quinori salad into a glass and cover it with the pesto. Close the jar and pack it in your backpack or lunch bag and off you go to university, school, the office, or kindergarten.