Why are acid-base fasting recipes a healthy method of weight loss?
While you do make certain sacrifices during this type of fasting, your body thanks you twice and triple times. The following acid-base fasting recipes will help you to relieve the tissue and metabolism.
The body goes through a detoxication process, gets rid of fat deposits and deacidifies at the same time, say the experts.
When we eliminate acidifiers, the body flushes out deposited acids that permanently burden the metabolism. Thus, drink 2-3 liters of water daily, which supports the detox process.
Thanks to fasting five pounds lighter
To help you get started on acid-base fasting, I have created a recipe plan for five days and a list of basic foods that you’re welcome to consume. In addition, I will tell you what foods you should abstain from while fasting.
During the diet, you may take three basic meals a day. You are also welcome to two basic snacks, which you can choose from the list of base-builders.
So you lose, depending on the starting weight, up to five pounds and bring your metabolism in balance.
Rules of acid-base fasting
1- Refine dishes with herbs: Season to your heart’s content with fresh herbs and sprouts. Then taste with sea or herb salt.
2-Eating more vegetables than eating fruits. Vegetables should make up the largest part of your diet. Ideally, you should eat fruits for breakfast and raw vegetables only until 2 pm. Afterward, it strains the metabolism.
3- Avoid acid-forming behaviors: Not only food forms acids. Avoid stress, anger, too much work and lack of exercise.
4-The amount is key: Try to eat slowly and consciously. Chew thoroughly. Only then do you realize when you are really full.
5- Stop eating after 6 pm: If you don’t disturb the internal metabolism of the liver past 6 pm with foods, it ensures a night of detoxification.
6- Eating acid-base after the diet: Acidifiers are taboo during your ‘treatment’. After the diet, they should account for a maximum of 20 percent of a meal.
Basic foods – Eat plenty of them!
Ripe fruit of the season
Vegetables of the season (except asparagus, Brussels sprouts and artichokes)
Salad leaves of the season
Freshly pressed fruit and vegetable juices and smoothies
Pistachios, dried fruits
Cold-pressed oils, still or low-mineral water
Tea without added flavorings (except rosehip, black, white and green tea)
Seeds (sesame seeds, pumpkin seeds, linseeds, sunflower seeds, oilseeds)
All herbs and spices
Acidifying foods – Prefer not to eat!
Meat and sausages
Fish and shellfish
Dairy products (cottage cheese, yogurt)
Mustard and vinegar
Soy and soy products (tofu)
Egg (egg whites)
White flour products
Rice and cereals
Black, green and white tea
Five days acid-base recipes planner
Recipes for Day 1
Morning: Banana shake with almonds
Slice 2 ripe bananas. Quarter 3 pears, core and cut into pieces. Puree with bananas, the juice of 1 tangerine and 1 teaspoon of ground almonds in a blender. Portion approx. 390 kcal.
Lunch: Colorful vegetable soup
1. Slice 200 g of white cabbage and ½ pepper into strips, ¼ of leek in rings, 1 celery stalk and 1 carrot.
2. Heat 1 tbsp oil in a saucepan. Sauté paprika, celery and carrot for about 4 minutes. Deglaze with 350 ml vegetable stock. Add cabbage, leek, 1 bay leaf and 1 juniper berry. Bring it to the boil and simmer for about 20 minutes.
3. Halve 50 g of cherry tomatoes. Chop 2 stems of parsley. Add the tomatoes to the soup about 4 minutes before the end of the cooking time. Season with salt and pepper. Remove laurel and juniper. Sprinkle soup with parsley. Portion approx. 220 kcal
Evening: Potatoes with avocado dip
Boil 200g of potatoes for about 25 minutes. Peel ½ avocado, cut into pieces. Drizzle with 1-2 teaspoons of lemon juice and puree. Season with salt, garlic and pepper. Peel potatoes and enjoy. Portion approx. 390 kcal.
Basic recipes for day 2:
Mornings: Apple and grape muesli
Quarter 2 apples, core them and cut into thin slices. Halve 150 g seedless grapes. Mix with apples, 2 tablespoons of tiger nut flakes (health food store) and the juice of ½ orange. Portion approx. 370 kcal
Lunch: Pumpkin and zucchini vegetables
Cut ½ small Hokkaido squash into small slices and core. Slice 1 small zucchini. Stir 1-2 tablespoons olive oil with 1 teaspoon curry powder, mix under the vegetables. Place on a baking sheet covered with baking paper. Bake in a preheated oven (electric cooker: 400 degrees Fahrenheit/ circulating air: 350 degrees Fahrenheit) for approx. 20 minutes. Portion approx. 350 kcal.
Evening: Potato soup with coconut
1. Roast ½ teaspoon of sesame. Peel and dice 200 g potatoes, 1 shallot and 10 g ginger. Heat 1 teaspoon of oil in a saucepan. Sauté potatoes, onions and ginger for about 5 minutes. Fill with 100 ml of coconut milk and 150 ml of water, stir in ¼ tsp of instant vegetable stock, simmer gently for about 20 minutes.
2. Cut ½ carrot and 1 piece of celery into pieces. Slice 3 mushrooms, cut 30 g of mangetout (snow peas) into strips.
3. Heat 1 teaspoon of oil. Roast celery and carrots for about 7 minutes. Add mushrooms and continue roasting for about 4 minutes. Roast mangetout for about 2 minutes. Refine with salt and pepper. Season the soup with salt and turmeric, puree. Add vegetables, sprinkle with sesame seeds. Portion approx. 440 kcal.
Recipes Day 3
In the morning: Pear and carrot juice with nut
Quarter 4 apples, core and cut into smaller pieces. Cut 3 carrots into pieces. Juice with pears, 1 tsp sunflower oil and 2 tbsp walnut kernels in a juicer. Important: Enjoy it fresh! Portion approx. 130 kcal. Help yourself to another piece of fruit (or two) after your choice.
Lunch: Greek tomato salad
1. Cut 100 g of tofu into cubes. Sauté in 1 teaspoon of oil. Season with herbal salt, allow cooling.
2. Quarter 200g tomatoes. Halve 100 g of yellow cherry tomatoes. Peel 1 red onion and cut into thin rings and 1 piece of celery. Pluck most of the leaves of 1-2 stalks of thyme; except for what you want to keep for the garnish. Mix 1 tbsp of dark balsamic vinegar, some fresh lemon juice, salt and pepper, beat in 1 tbsp of olive oil drop by drop.
3. Mix the prepared ingredients with the vinaigrette. Garnish with the remaining thyme. Per serving: about 320 kcal
In the evening: sesame fried potatoes
Cook 300 g potatoes for about 25 minutes. Drain and peel. Cut potatoes into slices. Cut 2 spring onions into rings. Heat 1-2 tablespoons of sesame oil in a pan. Brown potato wedges in it. Fry the onions for a short time. Sprinkle with 1 teaspoon sesame seeds and salt; enjoy! Portion approx. 380 kcal
Basic Recipes Day 4:
Morning: orange-almond salad
Peel 2 oranges, cut out the fillets. Peel 1 large banana and slice. Mix fruit with the juice of ½ lemon. Sprinkle with 2 tbsp roasted almond flakes. Portion approx. 390 kcal
Lunch: Sauerkraut salad with pineapple
1. Clean ½ red pepper, wash and cut into short strips. Wash 2 stalks of parsley, shake dry, pluck leaves from stalks and chop. Express (remove excess fluids) from 200 g of sauerkraut.
2. Drain 100 g of pineapple in pieces (from the can), collecting the juice. If necessary, cut pieces a little bit smaller. Mix sauerkraut, pineapple pieces and juice, paprika, parsley and 1 tbsp rapeseed oil. Season with pepper and serve. 220 kcal per serving,
Evening: Vegetable pasta with pesto
Cut 200g of carrots and zucchini into thin strips. Cook in 250 ml of boiling vegetable broth for about 5 minutes, drain. Tear leaves of basil from the stems, purée with 2 tablespoons of olive oil and 1 teaspoon of ground almonds, season with salt and pepper. Add to the vegetable noodles (zucchinis). Portion approx. 280 kcal
Basic Recipes Day 5:
In the morning: Pineapple-mango-shake
Cut 2 ripe mangos from the core, peel the pulp. Peel a small pineapple, remove the stalk. Cut fruit into pieces. Puree everything with the leaves of 1 stalk of mint. Portion approx. 390 kcal
Lunch: Baked potatoes with olives
Peel 300 g of potatoes, cut into slices. Mix 1 tablespoon of olive oil with a little paprika powder, season with salt and stir in the potatoes. Put on a baking tray covered with baking paper. Bake in a hot oven (electric cooker: 400 degrees Fahrenheit / circulating air: 350 degrees Fahrenheit) for approx. 20 minutes. After 15 minutes, add 1 tbsp of black olives. Serve with 1 tbsp olive cream (health food store). Portion approx. 320 kcal
Evening: Stuffed mushrooms
1. Break off the stems from 8 large mushrooms 9your choice), finely chop. Heat 1 tbsp of oil. Brown the mushrooms, drain on the kitchen towel. Keep the remaining oil. Cut 2 red onions into strips. Chop 2 stems of parsley. Steam the onions, mushroom stalks and parsley in the leftover hot roast with a whisk for 4-5 minutes. Season with pepper, allow cooling slightly.
2. Season 1 tbsp of light balsamic vinegar with salt and pepper, beat in 1 tbsp of oil. Fill mushroom tops with the onion-parsley mixture. Serve with 25 g of arugula, and drizzle with the vinaigrette. Per serving approx. 250 kcal.
With these acid-base recipes, you have a good start in the fasting and can lose weight safely and healthily. Let us know if you have tried fasting before, are planning on doing so and what your impression and experiences are in a comment below. We are always looking forward to reading from you.
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