Thanksgiving Greens

I am so grateful for my health and the desire to eat an Alkaline diet.  Remember to eat mindfully during this Holiday Season and listen to what your body truly needs rather than the voice of the past traditions.  It is normal to associate the Holidays with food.  I want you to enjoy your meals this Thanksgiving and I want you to feel good afterwards!  This is a simple and delicious addition to any Thanksgiving meal.  It is a great alternative to a meat dish as the pumpkin seeds add some great protein.  Drink lots of Ionized Alkaline Water before and after meals to keep your system primed for great health!  Bon Appetit!


  • 1 bunch rainbow swiss chard – sliced off the stem then cut into small pieces

  • 1 medium Japanese Purple Sweet Potato (can use a yam or sweet potato) – cut into small pieces

  • 1 cup organic raw pumpkin seeds – soaked for at least 3 hours, then drained

  • 1 ½ tbsp. Coconut oil

  • Himalayan salt to taste

  • 1 tbsp. Grade B organic maple syrup

  • Hot sauce (optional) – I love to splash in a dash of Hot Stuff Wizard Sauce

Directions:  Bake Sweet potato until soft (I usually bake this the night before and have it ready to go for the next day).  Place coconut oil in pan and heat on medium.  Add the potato and greens.  Mix together until the leaves begin to go limp.  Add in the rest of the ingredients and continue to sauté until well heated.  This is great warm or at room temp and holds up well in the fridge for 3 days.

By:  Katy Joy Freeman, Alkaline Lifestyle Coach

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