My wife recently learned that due to a gum condition which she has developed, eating a more alkaline diet would be extremely helpful in managing the occasional discomfort this immune system dysfunction gives her. Prognosis is good, diet is important, and occasional topical gels but…according to the periodontist, eating well is her best bet.

Fortunately, an alkaline diet is the sort which essentially is evoked in the Mediterranean diet (if one can conclusively say there is such a thing) and, of course, primarily revolves around the use of fresh vegetables as the core of the diet, and appended with the use use of varied meats, fish, dairy, and grains in somewhat lesser portions.

We could easily work with that.

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Above is about half a watermelon radish sliced thinly on my mandoline, lightly salted, and after sprinkled with chives and pepper, can be dipped in creme fraiche and a spritz of lemon juice (very alkaline…except for the French creme fraiche).

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For the big, healthy kick, I put together a bunch of vegetables including a thick shallot, sweet potato, parsnip, brussel sprouts, and a bit of broccoli. Seasoned with salt and pepper and EVOO and then roasted for about 25 minutes at 400F. Very alkaline. And filling.

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Of course, nobody is perfectly alkaline, so a couple of acidic foods got in there, and believe me…there will be acidic food in our future</em (just maybe not quite so much).

Included above are some Portuguese sardines as well as a small piece of French cheese, Gres d’Alsace, a washed rind little oval which is quite tasty. Wifey wasn’t overly impressed, but then, cheese remains a black hole in her foodie world.

I cut a small loaf of a baguette and we both had a small glass of Sauvignon Blanc.

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