There has been much praise for the alkaline approach to eating, indeed it is said that cancer could not survive in an alkaline environment.
Getting the body there is not as difficult as it sounds – largely because so many foods are most beneficial in their raw form.
Dr Stephan Domenig offers a complete programme or eating plan to boost your health. While the book is largely about juices and smoothies, here is an extract and recipes on interesting teas and tisanes.
TEAS AND TISANES
We tend to overlook the power of herbs; herbs teas and tisanes were our original juices and everyday medicine in the Middle Ages. Try a cup of lemon balm or chamomile tea before going to sleep to experience their calming properties.
Buying fresh, good quality herbs is fairly easy now, but if you can grow your own it can work out much cheaper and you only pick what you need.
If you use fresh leaves or dry your own you know how fresh they are; some boxes of tea can be months old.
Making a herb tea is not different from making tea with anything else; you just need a cup of hot (not quite boiling) water, a few minutes to let the leaves impart their goodness and a tea strainer.
As a rough guide a small handful of fresh leaves makes about two teaspoons of dried leaves. You need about one teaspoon to make a cup.
You may use herbal teas as a base for juices and smoothies too, and you can use them when a recipe calls for water. It is a good way to get the benefits of the herbs into your diet.
Almost all herbs make a good tea, and they bring their own range of benefits. If you make extra you can use the tea to add a bit of extra character to your smoothies and juices. You can also make teas from weeds, shrubs and plant roots.
Some of the most useful include: Aloe vera, basil, borage, burdock, celery, chives, coriander, dandelion, dill, epazote, garlic, ginger, lemongrass, lovage, oregano, parsley, peppermint, rosemary, sage, savoury, spearmint, stevia, sweet marjoram, tarragon, thyme, turmeric.
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SAGE TEA
6 fresh or 1 teaspoon of dried sage leaves
200ml hot, almost boiling water.
Herbal remedy books list many benefits of sage, including helping digestion and treating menopause. It may also help with Alzheimer’s disease. You can use the tea to fight off infection either by drinking it or using it to clean wounds. It is not a good idea to drink sage tea if you are pregnant or have just had a baby.
Put the sage leaves in a cup and pour over the hot water (or place the leaves in a sealed tea infuser). Leave to infuse for three or four minutes. Strain out the sage before drinking.
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GINGER TEA
2cm ginger root
200ml hot, almost boiling water
A few drops of fresh lemon juice.
Warm ginger has been used in Eastern herbal tea against nausea and travel sickness and to create a sweat to break a fever. Many juice bars use ginger to give their fruit and vegetable drinks a kick – think of the classic combination of carrot and ginger – but ginger can be a star on its own. If the taste is too strong for you, add a teaspoon of honey or molasses.
Peel the ginger and grate it into your cup. Pour the water over the ginger and leave to infuse for a few minutes Squeeze over a few drops of lemon juice to serve.
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ROSEMARY AND JUNIPER TEA
1 sprig of fresh or 1 teaspoon of dried rosemary
4 juniper berries
200ml hot, almost boiling water
Rosemary is thought to stimulate the mind and calm the stomach. It is a good source of iron, calcium and vitamin B6. Juniper berries are not actually berries, but tiny pine cones, and are full of antioxidants; they pep up this infusion in a unique way.
Put the rosemary and juniper berries in a cup and pour in the hot water. Leave to infuse for three or four minutes ( if you leave it any longer the tea can become quite bitter). Strain before drinking.
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MINT AND LIME ICED TEA
1 lime
10 fresh mint leaves
Ice cubes and sparkling mineral water, to serve
1 sprig mint, to serve
There are many varieties of mint from peppermint to pineapple mint, but it is Moroccan mint that is traditionally used in teas. It encourages a light sweating and has been used traditionally to combat fever and congestion as well as to keep cool in hot temperatures. You can serve mint drinks hot, or as here, chilled as a refreshing summer drink.
Cut the lime into wedges and place in a bowl or mortar with the mint leaves. Using a pestle, muddler or wooden spoon crush to release their aromatic oils. Put a few ice cubes in a glass bottle and add the crushed lime and mint leaves. Top up with sparkling mineral water and stir well.
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LEMONGRASS ICED TEA
1 stalk lemongrass
200ml hot, almost boiling water
Agave syrup
Try mixing an unsweetened version of this iced tea with the juice of one red pepper, two carrots and a few sprigs of coriander for an Asian style carrot refresher. This tea is best i you use fresh lemongrass; the trick is to find truly fresh sticks.
Lemon grass should be green and pliant, not dried out. It can grow in a sheltered window box so it is possible to have a fresh supply all year round. It also combines well with coconut water for juicing and, of course, for use in Thai recipes.
Lemongrass is excellent for digestion, to clam nerves and to stimulate and purify the blood.
Crush the lemongrass in a cup using the end of a wooden spoon (use a pestle and mortar if you prefer) to release the oils. Pour over the hot water and leave to steep for five minutes. Stir in a little agave syrup, strain and leave to cool. Serve with ice.
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BLACKBERRY LEAF TEA
2 teaspoons dried blackberry leaves
200ml hot, almost boiling water
Next time you go blackberry picking, pick some leaves to dry at home. Herbalists use blackberry leaves as a source of Vitamin C and tannins, which are good for the immune system.
Put the blackberry leaves in a cup and pour over the hot water (or place the leaves in a sealed tea infuser). Leave to infuse for a fine minutes. Strain the leaves out before drinking.
* Alkaline Juices and Smoothies, b y Dr Stephan Domenig is published by Struik Lifestyle