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In previous posts, we’ve discussed the importance of remaining in a slightly alkaline state, (maintaining a balanced pH level) in order to stay healthy.

This has led to the alkaline diet rising in popularity, with celebrities like Kate Hudson adopting a meal plan that eliminates processed sugars, red meat and alcohol in favour of high-water foods like leafy greens.

According to nutritionists, however, the alkaline diet assists the body in maintaining its acid-alkaline balance and regulates urinary pH. There’s no doubt that a diet rich in alkaline-rich foods like greens, wholefoods and certain superfoods is good for our health and our waistlines.

If you’re wanting to try the diet, or simply get some more greens in, then this super-easy, super-tasty kale and rainbow Swiss chard frittata is for you:

Ingredients

2 tbsp. olive oil

1 shallot, finely chopped

2 leeks, diced

1 bunch rainbow-coloured Swiss chard

1 small bunch kale

Zest of half a lemon

ó a tsp ground cumin and coriander

6 eggs

100 g mozzarella, grated

60 g feta, grated

Salt and pepper to taste

Toasted pine nuts, optional

1 pinch chilli flakes, optional

Method

Preheat the oven to 180ºC. Rinse the chard and kale under cold water and pat dry. Remove the hard, central stems from both vegetables. Layer all the leaves together, roll into a tight cylinder shape and chop into thin strips. You want the greens finely chopped as they’ll hold together better when cooked in the frittata.

Heat the olive oil in a large frying pan and sauté the shallot until it is softened and slightly coloured. Add the leeks and cook for 2 more minutes. Now pile all the chard and kale into the pan and cook on medium-high heat until the vegetables start to wilt down. Add the lemon zest, cumin, coriander and chilli. Season with salt and pepper.

In a separate bowl, whisk together the eggs and season lightly with salt and pepper. Mix in the mozzarella, cooked vegetables and chunks of feta cheese. You can pour the mixture back into the same pan if it is oven-proof or into a greased 24cm round stoneware dish. Scatter with a generous handful of pine nuts, if you like. Cover with tinfoil and bake for 15 minutes. Remove the foil and cook for another 20 minutes. Turn the oven to grill for a minute or two to get that deeply golden top.

Serve this eggcelent delight straight from the oven with a side salad or later at a picnic with a portable glass of wine.

If you are looking for an alkaline boost, take Releaf Alkaline tablets.

Content from:

Food24.com