Super alkaline foods

The beauty of super foods is that they are nutritionally economical. Instead of packing a hefty lunch, we can get ample vitamins and minerals from a few clever combinations, since these foods deliver more nourishment and benefits per calorie than other foods on their own.  Loaded with antioxidants to combat the wear and tear a body receives from stress, pollution and a poor diet, these phytonutrients increase energy, strengthen immunity, and battle cellular depletion, cancer, heart disease, and the effects of aging.

Super foods can help you optimize your overall wellness and health and aid your springtime workouts, whether you do an early morning Pilates session or brisk walk to Bart.

The simplest way to incorporate these wonder foods into your diet is to simply add more fruits and veggies, an easy task since the warmer months bring an abundance of fresh, delicious produce to our local farmers’ markets. Think vibrant colors when selecting foods: avocados, papayas, pomegranates, kiwis, berries, greens, herbs and citrus all boast high on the antioxidant chart. Aim for eight to ten daily servings (1 serving= ½ cup veggies, 1 cup of leafy greens, or a medium-size piece of fruit) per day. With a little practice, eating super foods will become second nature.



Serves 6

1 teaspoon minced garlic
Sea salt and freshly cracked pepper to taste

2 tablespoon unfiltered apple cider vinegar

1 lime (juiced)
4 tablespoons virgin olive oil

¼ teaspoon red chili flakes (optional)

1 tablespoon mint (chopped)
2 large ruby red grapefruit (segmented)
2-3 ripe Hass avocado, cut into ½-inch cubes or sliced
1 cup papaya, cut into ½-inch cubes or sliced

1 cup fennel root, thinly sliced.
4 cups water cress or arugula (washed and dried)
4 tablespoons pomegranate seeds

4 tablespoons walnuts


  1. In a large bowl, whisk together garlic, chili pepper, salt, pepper, mint, vinegar and lime juice. Keep whisking the mixture, while slowly drizzling oil in a steady stream until all is emulsified.
  2. Gently toss in grapefruit, avocado, fennel and papaya. Let stand at room temperature for 20 minutes.
  3. Add watercress to the mixture and lightly toss. Arrange on plates and sprinkle with pomegranate seeds and walnuts.