Episode 28: Reduce Inflammation with Alkaline Foods

Recipe: Alkaline Gazpacho

So many diet trends come and go…

They all claim to be THE way to eat, to lose weight, get healthy etc.

And guess what?

We agree with most of them because most of them want you to get off processed food and start eating REAL food! 

… BUT🤚 (you knew there would be a BUT)

Certain diets are great for certain seasons and/or conditions that need to be healed.

Yup, welcome to Simply Seasonal where we vary up our diet in accordance to the season!

This way of eating is sustainable, enjoyable and exactly how the Earth wants our body to balance so we can thrive!

In the summertime, we LOVE the alkaline/anti-inflammatory way of eating because it soothes and cools our bodies from the inside out. 

The theory behind the alkaline diet has to do with the pH scale. The same one you learned about in Biology 101. Disease, tumors and cancers thrive in an acidic environment. The idea is to bring your body into an alkaline state for optimal wellness and lower inflammation.

Join Cara + Megan in Episode 28 of Simply Seasonal:

  • What a normal pH looks like and how the body regulates it 
  • Acidic foods vs. Alkaline foods 
  • How your body type can sustain this way of eating or not
  • What conditions this way of eating heals 
  • Easy ways to incorporate more alkaline foods into your day

Balance, heal, thrive,
Cara + Megan

If you find this episode helpful, please share with your friends.

Have questions after the episode?

We know you want this recipe! Get it below!

Alkaline Gazpacho

  • Servings: 4-6
  • Difficulty: easy
  • Print
Simple Tip: “Always cook with Seasonal foods to balance, heal, and thrive!” xoxo Cara + Megan
Place everything in a blender et voilá!


  • 2 large yellow heirloom tomatoes, diced
  • 1 avocado, peeled and pitted
  • 1 cucumber, peeled and chopped
  • 1 fennel bulb, trim off stalks and chopped
  • 3 scallions, roughly chopped
  • 1 handful spinach
  • 1 cup fresh basil
  • 1/2 jalapeño pepper, deseeded
  • 2 cloves garlic, peeled
  • 2 limes, juiced
  • 1 tbs apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp Himalayan salt
  • 1 cup water if desired for consistency


  1. Place all ingredients in a high speed blender. Blend until smooth and refrigerate until serving.
  2. Serve chilled with a drizzle of olive oil as a main course or side
  3. Enjoy!

If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.


Megan + Cara

Balance, heal, thrive,
Cara + Megan

4 thoughts on “Episode 28: Reduce Inflammation with Alkaline Foods

  1. Hey Cara!
    Have been meaning to reply for soooo long! I love these episodes and have tried several of the recipes and enjoyed them immensely.
    one question and one comment.
    Question – How should you keep your vegetables? if your buying fresh what should be refrigerated and what should be stored in a pantry?
    I have loved some of the recipes, but sometimes I’m not sure where to find some of the items in the store. Thought others trying these new things might have the same issue. For example: I have heard of chick peas but have never bought them. Loved the idea of roasting them & using them in a salad. Thought I could get them in the produce section, but no they are actually beans & can come in a bag or a can! Who would have thought!! 🙂
    Maybe a few short prompts for those of us trying new things?!
    Can’t wait for your next episode!
    Laurie Vaughn
    P.S. Don’t laugh too hard!

    1. Hi Laurie!

      I pretty much only keep potatoes, onions and garlic in my pantry. Everything else in the refrigerator.

      Chickpeas is a common name for garbanzo beans and what constitutes the base of hummus. Sorry for the confusion. We will be doing more chickpea recipes, so I will keep this in mind!

      So good to hear from you and feel free to ask questions any time. No matter how silly you think they are. If you have them, then someone else sure does. 🙂


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