Eat more Kale.

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 I love Kale. I think Kale loves me too. I just feel great after eating it. I’m always craving it, even for breakfast! Funny how just a few months ago I only craved waffles and pancakes and greasy breakfast meats when I awoke. Now all I want to do is start and end my day with greens! So I thought it would be nice to go over with you a few things about kale. Surprisingly kale is a foreign item to most people. They think of it only as a garnish used on plates and most people I tell are often surprised to hear I eat it so often.

Kale is available year round but is especially good in the winter because the cold makes it sweeter. Kale comes in bunches of long, dark green leaves. The most common variety is curly around the edges.


Buying
Buy kale that is kept in a chilled display case or on ice. Kale will wilt and become bitter if left in a warm place for a long period of time. Look for fresh, green leaves. They should not be yellow, brown, or wilted. Choose the smaller, more tender leaves over the large, coarser ones. In the spring and summer, get some young kale at your farmer’s markets that can be tossed raw into salads (or grow it yourself).




Storage

Place unwashed kale in a plastic bag and keep it in the vegetable crisper of your refrigerator for up to a week. For extended preservation, wash and dry kale well. Mince or chop by hand or in a food processor. Place kale in a bag or container and freeze. Minced, frozen kale can be used just like raw kale since it thaws almost instantly.


Preparation
Even organic kale should be washed as it may have dirt or grit stuck to the leaves. 
Break or cut off tough stems. Smaller leaves and smooth varieties have thin ribs that can be chopped and cooked with the leaves.

Kale can be steamed, blanched, boiled, braised, stir-fried, or sautéed. It doesn’t need to be cooked long—just until it’s wilted and tender. Usually 5 to 10 minutes is enough depending on how small you chop it and how thick the leaves are. Kale cooks down significantly. Figure about two cups cooked for every pound of raw kale.

Now to the fun stuff – Nutritional facts!

Did you know that kale contains more carotenoids (anticancer agents) than any other green vegetable?

Our own bodies can fight off cancer through enzyme production in the liver, but those enzymes aren’t released without a little help. Kale produces sulforaphane, and this natural cancer-fighter signals the liver to produce these cancer-fighting enzymes. These are fantastic health benefits! Eating regular servings of kale is a great way to help prevent and lower your risk of getting colon cancer, lung cancer, prostate, and breast cancer.
Even a half cup of kale a day will give you cancer-blocking benefits!
Kale is greatly rich and abundant in calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein. Kale is rich in Vitamin C not to mention the much needed fiber so lacking in the daily diet of processed food eating Americans. The “Icing on the Kale” are the natural occurring all important phytochemicals sulforaphane and indoles which research suggests may protect against cancer. Let’s not forget the all important antioxidant Vitamin E. 
Slow the Hands of Time
Just one cup of kale per week is enough to protect the body against diseases caused by aging, and it can literally slow the hands of time. The fountain of youth may not contain water, but it may actually be a garden filled with greens. Whether you grow your own kale or buy it from the produce section of your local grocer, the health benefits of kale are priceless, and this amazing vegetable can help you live a longer, healthier life.

Something I have been pondering myself——> Is it more healthy to eat raw kale rather then cooked?

You will want to eat kale both raw and cooked. Some of the carotenoids are destroyed during heating, but cooking also makes more carotene available for bodily use. Some vegetables are actually more nourishing if lightly cooked. Heat will break down the nutrient inhibitors in them, making the nutrients more available to the gut for absorption. These include cruciferous veggies like broccoli, cauliflower and cabbage and are neutralized with light cooking, as well as some leafy greens, like spinach, kale, chard and collard greens which contain oxalic acid which reduce the absorption of calcium and can irritate the intestines. So steaming these veggies lightly without overcooking is the way to go.

Lately I have been craving lightly steamed (only a minute or two) kale, rather then raw kale salad, like I was having in the summer. Now that the cooler weather is here, its natural for your body to crave warming foods. Don’t be afraid to quickly steam things – but only a short time! You still want to preserve  all the nutrients you can.


Kale Recipes

(some vegan, some not)





Winter Pasta  (using kale to make pesto)

Try making up your own recipe…
These flavors match perfectly with Kale:
Apples 
Balsamic Vinegar 
Bragg Liquid Aminos, or Tamari 
Cheese, non-dairy 
Cream, non-dairy 
Extra-virgin olive oil 
Garlic 
Lemon 
Nutritional Yeast 
Nuts (especially Pine Nuts and Walnuts) 
Onions 
Potatoes 
Tahini

Happy Fall recipes!

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1,000 Vegan Recipes (1,000 Recipes)
So I have to tell you guys about the latest cookbook I’m totally digging right now. 
Yup. 1000 recipes my friends. The soup section is pretty impressive and with the cold season approaching, this is exactly what I’m looking for. Tonight I made my first hearty soup from this book. 


Curried Butternut & Red Lentil Soup with Chard
1 Tbsp olive oil
1 medium onion, chopped
1 medium butternut squash, peeled and diced
1 garlic clove, minced
1 Tblsp minced fresh ginger
1 Tblsp curry powder
1 (14.5 oz) can of crushed tomatoes
1 cup red lentils, picked over, rinsed, and drained
5 cups of vegetable broth
salt and fresh ground pepper
3 cups of chopped stemmed Swiss or Rainbow Chard
Preheat oven to 350. Peel squash and cut in half. Scoop seeds out and place face down on sheet pan. Cook in oven for ten minutes or so, just to get soft enough to dice. 
In a large soup pot, heat the oil over medium heat. Add onion, squash and garlic. Cover and cook until softened, about ten minutes. Stir in ginger and curry powder, then tomatoes, lentils, broth, and salt and pepper to taste. Bring to boil, then reduce to simmer, uncovered until lentils and vegetables are tender, stirring occasionally, for about 45 minutes. 
About 15 minutes before serving, stir in chard.  
This was so good! I would of never thought to mix these flavors and ingredients. They complimented each other so well. True to the description in the cookbook itself, the complexity of flavors tastes like it took hours to cook but it was very easy and quick! I’ve got a keeper…
Here is one of my own recipes: simple. autumnal. and filling. 
Quinoa & Sweet Potatoes with Sage Brown Butter Sauce
1 cup of cooked Quinoa
1/2 cup of cubed cooked sweet potatoes
handful fresh sage leaves
1/4 cup Earth Balance or any vegan butter
1-2 tsp of agave
Melt butter in pan and add chopped sage leaves and agave nectar and saute for 5 min or until fragrant. Pour over quinoa and diced sweet potatoes and mix well.
Leftovers for lunch next day with added Kale!

Today was a jam filled day of household chores so I had a hearty breakfast to go along with it. 

Sunshine Breakfast Patty on romaine leaves with tahini, kraut and topped with salsa. 

I have been wanting to start a workout routine and today was kick start day!
I followed this DVD I just bought and it totally kicked my butt. I couldn’t even get through more then a 1/4 of it. Its meant to give you fast results (what I like to see!) with free weights, so it was pretty intense. Baby-steps. I know one day I will be able to get through the whole thing in a breeze!

I made a potent protein shake after to fuel the muscles I had just burned. 
Almond Milk
Sunwarrior Protein powder -Vanilla
Maca Powder
Raw multi-vitamin
Bee Pollen
2 tsp of Chlorella powder
For lunch I had leftovers from last nights Kelp Noodle Pad Thai with Broccoli
mmmmm…kelp.

Juice of the week!

5 Carrots 
2 Nectarines
2 apples
1 lemon
inch or two of fresh ginger
Tomorrow is Sunday – you know what that means! It’s relaxin’ day!
Enjoy the rest of your weekend.
xo

Green Energy Bar Recipe

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Hello Everyone!
Tonight as promised, I am reviewing my next recipe from Thrive Foods Cookbook.
Eggplant Rolatini 
 The filling that was used was made from a mixture of lentils, tahini, miso, fresh herbs, coconut butter, and garlic. This was really good. The dish as a whole? Ehh. I wasn’t too happy with it. It was a lot of work and I was expecting more. I didn’t like the sauce, it was thick, sweet and just not for me. This will not be a keeper. 
The side of broccoli rabe was amazing though! 
Green Energy Bars with Chlorella
 This my friends, is a keeper for sure!
Adapted from: The Idiots Guide to Eating Raw
1/4 c almonds, soaked an hour and drained
1 cup of dates, soaked an hour
1/4 c sunflower seeds, soaked an hour and drained
1/4 c goji berries
1/4 c raw cacao nibs or cacao powder
1/4 c of almond butter or tahini
1/2 c raisins, soaked in 1 c water
1 1/2 tsp of carob powder or cacao powder
2 tsp Chlorella powder
1/4 tsp cinnamon
shredded coconut (optional)
 Place almonds and dates in a food processor fitted with an S blade. Process until small chunks. Add to large bowl along with rest of ingredients. Mix well with hands for a few minutes. 
If dehydrating, flatten onto a Teflex sheet about 1/4 inch thick and dehydrate at 110 for 12 to 15 hours. 
Flip halfway through and remove the Teflex.
If not dehydrating, form into 2 inch balls and roll in shredded coconut to cover. Chill for at least 30 minutes. 
These were so yummy! I was so surprised at how good they turned out. I ate a bunch of them directly out of the dehydrator, and the cacao nibs inside were melty and the raisins made these bars chewy and really a delight to eat.  Plus I’m sneaking in chlorella where I can’t even taste it! Score!
 Shake of the week:
Almond Milk
Maqui Berry Powder
one banana
handful of frozen mixed berries
Maca Powder
Chia seeds

I have been craving buffalo sauce. I used to indulge in buffalo wings all the time and didn’t think anything else would satisfy that craving. That is until I tried this little gem of yumminess. mmmmm….buffalo. 
Thats it for now! Thinking up a new informational or inspirational post for next time. Any topics you would like to hear about?
xo

New Recipes

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Last week was my birthday which turned into a week of celebrations. Guess that makes it my birthweek! I went out to yummy dinners with friends and family. My two besties brought me to my favorite Vegan restaurant, Good Karma. We munched on Raw Nachos and I of course indulged in a Love Bowl, as usual. My girlfriend who eats raw too made me Raw Chocolate Mint Cupcakes – how cute are these? I love mint and chocolate together! She also put together a little gift basket full of raw goodies which was  perfect for me. My family even bought me Hail Merry’s Raw Tarts to sing happy birthday to me. The Meyer Lemon Tart was delicious and reminded me of my favorite key lime pie growing up. 

I’ve been so thankful for everyone being so accommodating to my new lifestyle. It means so much to me to have that kind of support.

So I made my first two recipes from Brendan Brazier’s new cookbook Thrive Foods.


First was the Chia Breakfast Pudding…very good. Reminded me of Cream of Wheat. It called for water but next time I will use milk to make it even creamier. It was a very quick and simple recipe which I like! I felt so energized too after eating this. Definitely incorporating more chia seeds into my diet, most likely throwing them into my shakes.

Zucchini Ribbons with Lemon Pepper Cream Sauce
This was a great dish but a little heavy for my liking. If you are a fan of Alfredo sauce, this recipe is for you! The flavors were very rich and the leeks really made it. There is only enough zucchini ribbons I can eat in one sitting…. I think this sauce would be great over pasta as an alternative.
I’ve been trying to find a good Vegan Cornbread Recipe and I think I finally succeeded. I love me some good cornbread, but without all the sugar, dairy and eggs!

3/4 cup any milk (I used Hemp Milk)
1 cup of flour (I used oat flour)
1 cup + 2 tbls cornmeal
1/2 cup applesauce
1/2 cup maple syrup or agave
1/2 cup vegan butter, softened
1/4 tsp salt
1 tsp baking powder
Preheat oven to 375.
Mix dry ingredients in bowl. Then add liquids. Fold until it forms a nice batter. You want it to remain watery and not too thick. Pour batter 3/4 full into buttered muffin tins.
Bake 30 min or until golden around edges. 
enjoy!

Fall is here, which means ooey-gooey Grilled Cheeses!
I was craving grilled cheese last night reallllly bad. Oh my, this hit the spot! To make a proper grilled cheese you need bread, which for me is hard to come across with all the restrictions I have. Even gluten free kinds contain things I can’t have, so I make sacrifices now and then. My all time favorite Gluten free bread is Udi’s, which can be found at the regular supermarket and at Trader Joes! It contains egg whites and I have eliminated all eggs from my diet but for these situations when I need to satisfy a craving, I give in. I’m allergic to egg yolks, so egg whites are technically safe for me. 
I layered Daiya Cheddar cheese, sliced tomato, Fakin Bacon Tempeh Strips and Kale in between the Udi’s. I also picked up a soup from Whole Foods soup bar which happened to be Vegan – Split Pea. Don’t tell my grandma but it was pretty darn close to being as good as hers! 

Whole foods was having a sale on my favorite Pro-biotic drink – 2 for $4 so I stocked up! 

My favorite flavor is Mango Coconut. Coconut I think is second runner up. Its tough because I love every flavor! I cannot wait till more flavors are offered. If you haven’t tried them, please do, because probiotics are our friends!
Quintessence Good Eats! 
(currently my favorite raw restaurant in NYC)
Chia Breakfast Vanilla Pudding with raisins, walnuts and berries. 

All-American Double stack burger, with mustard, ketchup and pickles. OMG. Yum.

….and my favorite: Bagel with scallion cream cheese and a sliced tomato. 
Today I found out some bad news folks. This bagel, in which I am so in love with, is made from sprouted Kamut. Kamut is a form of wheat berry. Its more easily digestible, almost similar to spelt, but I’m very disappointed to find out I’ve been consuming wheat when I’ve been so careful not to. (no wonder it was so chewy and delicious!)   😦 
One last thing before I go –
My mom’s new puppy we picked up on Sunday!!!
Meet Lilly. 
Isn’t she precious?
Stay tuned for more recipes out of Thrive Foods Cookbook. Up next is the Eggplant Rolatini and Wild Rice with Kabocha Squash and Sage Butter. 

I’m also in the process of making green energy bars with Chlorella. 

ut-oh a flare!

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Sorry I have not posted in a little bit! I visited my younger brother in Richmond this past weekend. It was a great getaway and my first experience being away from my home fridge since being on this diet. I will admit, it was taxing trying to pack everything I needed and trying to limit the supply I brought. I was only there two and half days but I seemed to think I needed a lot. I prepared a big serving of quinoa and sauteed garlic kale and steamed broccoli. I also had a container full of fixings to make salad boats. Lots of snacks were packed too!

I knew we would be going to dinner both nights. I was so so surprised at how accommodating the restaurants were. Both had a gluten free/vegan menu to offer. I’m learning that most restaurants are accepting that there is a huge venue of gluten free folks and offering specialties to cater to us. Don’t be afraid to ask before you sit down if they can accommodate you!

I also found the BEST Whole Foods I have ever visited in Short Pump, VA. Wow, the store blew my local Whole Foods out of the water with their stocked shelves, abundance of colorful produce and products I’ve never seen. I found a few things I’m excited to share with you! I got a little too excited for the huge salad bar and loaded up a bit too much on crunchy roughage stuff (not good for my intestines in large amounts!!)

Salad bar yumminess
Warm food from Whole Foods bar (I had tofu- don’t tell.)

I ended up flaring very badly coming home from Richmond on Sunday and into Tuesday morning. It could be a million different reasons why I flared and what’s most aggravating about them is that they come on so severe, so sudden and without warning. This is the FIRST flare ever I came out of within a few days. Typically they last at least a week, mostly having an ER visit for pain management.

Why I think I flared:

  • Consumed a lot of hard nuts/seeds
  • ate raw cabbage – not fermented (used to never be able to eat this, don’t know why I even attempted)
  • eating out (not 100% positive how food is being prepared)
  • travel (a big onset for me)
  • stress (was stressing over stupid little things – when will I learn?)
  • stopped Turmeric (anti-inflammatory) for a good week because I ran out
  • not getting enough sleep
Making this list is a big learning process for me on how to avoid flares.
 Richmond finds:
I absolutely LOVE popcorn. Its really hard to digest and hard for Crohnie’s with our delicate intestinal linings so I avoid it at all cost. I found this Corn-free popcorn made of popped Sorghum. I was sooo excited. It tastes just like the real thing. I don’t think I will be consuming it in large amounts because although there are no hulls, they still seem “rough” to be eating. If you must satisfy your popcorn craving these are safer then the real thing!
Kernels are teeny tiny and very cute. 

Excited to see new brand of Coconut water but was a big disappointment. Stay away – this tasted like dirty socks. I almost spit it out! I’m on a Chia kick lately. I haven’t tried this yet but will let you know when I do!
picked up fresh organic watermelon and mixed berries. 
Forgot how much I love Hemp milk – made cereal out of berries and some Granola mix I picked up. 
this was so good in the mornings – and I snuck some in for dessert one night too!
For breakfast I sauteed sliced tomatoes with olive oil and added my already made quinoa and kale. Delicious! 
Big salad on car ride home from Richmond. Homemade dressing made from Hummus, Braggs Liquid Amino’s, water, olive oil, and chipotle spice. 
This  was my arsenal against my flare:
I always go on strict liquid diet because nothing can make it through the inflamed intestine (which is cause of the pain) I loaded up on Coconut water and fresh pressed juices from Liqueteria and also bought a Carrot Ginger Soup for when I could eat soft foods. I also made a vegetable broth that I let simmer with kombu, miso, lemon and garlic cloves.  I bought more Turmeric and also bought Boswellia (another anti-inflammatory herb) Calming tea along with cups of Chamomile always help me when my body is in freak-out flare mode. 
 Yesterday was my 29th birthday…Yay! Due to me being sick I had to reschedule some plans but I still went out last night with someone special and got these beautiful earrings! I absolutely adore them.

I bought some yummy new products at a natural food store I found in the city so I will be reviewing them in the next few days! 
Stay posted xoxo

busy busy in the kitchen!

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Had a wonderful long weekend that was filled with good times with friends and family. On Thursday night my mom and dad ordered take out from Good Karma Cafe. This was their first time trying Raw/Vegetarian food, so I was a bit hesitant on what to order for them. Unfortunately my mom did not like her meal of coconut crusted tempeh. I think next time I will order her a seitan meal since this resembles meat a little more then tempeh. My dad loved everything especially my favorite, Raw Nachos! We all shared a Gado-Gado salad which was really yummy, live lemonades, and my dad thouroughly enjoyed his TLT (tempeh, lettuce, tomato)
I enjoyed a Love Bowl, sans black beans. So good!
coconut crusted tempeh with pineapple mango salsa
raw nachos
Love Bowl with Seitan, brown rice, and mixed veggies.
Gado-Gado Salad
Freshly made zucchini bread PB&J’s To make jam, I defrosted mixed frozen berries and mashed them with a little bit of coconut butter.

Another breakfast snack – almond butter, raisins and cinnamon on apple slices. 
Salad Boats! take romaine hearts and pile high with everything. Instant hand-held salad. I smeared homemade zucchini hummus on bottom, carrots, cucumbers, zucchini, sprouts, kraut and Dulse flakes.
Freshly made raw corn bead sandwich filled with hummus and veggies.

One of my favorite afternoon juices – Carrot, apple, lemon ginger, celery. 
Fresh mango going in the dehydrator
You will never buy store bought after you try these. So yummy and a good snack for the kids!

Raw Broccoli with Hoisini sauce over “Cauliflower Rice”adapted from therawchef.com Servings: 2 

Broccoli
5 cups small broccoli florets
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon tamari

– Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes.

– Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker.

For the sauce:
1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove
1/2cm cube of fresh ginger

– Blend all ingredients in a high-speed blender. Set aside.

For the “rice”
1.5 cups cauliflower
1.5 tablespoons pine nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped

– Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
– Transfer to a bowl and stir in the chopped spring onions

Set broccoli over pile of rice and pour sauce over top. Set back into dehydrator for about 30 minutes to serve warm.

This was soooo good. Warm raw meals are the best! 

Vegan Mac-and-cheese
You can find the recipe I followed here.
The taste was spot on, really delicious, but needed more sauce in my opinion. It was too dry for my taste. Next time I will double the batch of sauce. 
My new favorite breakfast bowl. Chia seeds, Maqui berry powder, goji berries and ground nut granola. Pour almond milk on top and let sit for 10 minutes to soften up.

 Take 2 cups of whatever nuts you prefer. Here I used pecans, walnuts and brazil nuts. Soak them for 6-8 hours. Dry in dehydrator. Pulse in processor to grind, still keeping the mixture a bit chunky. Pour nut mixture in bowl and add 2-3 Tbsp of agave nextar, 2 tsp cinnamon, 1 tsp vanilla extract, pinch of sea salt.

Alkaline Water

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People can argue that water is water. I think there’s more to it. So what makes the difference between all the different kinds of water out there? The answer is their sources and how they were processed to attain the end result. There are a few kinds of water:

Well Water: Well water is generally an excellent form of drinking water. The main definition of well water is water that has been stored in permeable rocks and soil. The collected water is considered well water because it has spent time in contact with natural minerals. Some processing may be necessary because of possible contamination in the soil, but many private land owners have wells that last for years and the water is naturally healthy. Specific companies can market their bottled waters as ‘well water’ as long as they pass FDA standards and are clearly from a protected water source located underground.

Spring Water: Well water and spring water are similar in the sense that they are both produced from natural aquifers located around rockbeds and soil. Spring water, however, continues naturally to the surface. Water which comes from below and has no natural tributaries is considered to be spring water. It’s also a very good water to drink during and after exercise or throughout the day. Bottlers may use some natural processes such as reverse osmosis to improve water quality, but spring water must be naturally rich in trace minerals.

Mineral water: Mineral water can come from a natural well or spring, but must contain a specified amount of trace minerals, such as calcium and magnesium. There is no difference between sparkling and non-sparkling mineral waters except for the concentration of carbon dioxide. Both varieties contain a higher concentration of minerals than either spring or well water. Because the water must meet specific requirements, the number of water sources that qualify is very limited.

Distilled water: Distillation is a process by which water is boiled until vapor is produced. This vapor is collected and cooled until it returns to a liquid state. Because minerals are too heavy to be carried by the vapor, the resulting water is completely free of additives. distilled water is also very unpalatable in its natural state. Because there are no minerals that can stain or build up, distilled water is mostly recommended for use in machinery and cleaning products. It is not particular good to drink distilled water, because it has a tendency to pull minerals out of the bloodstream and other areas. Distilled water is perhaps the cleanest version of bottled water available, but it is not good for human consumption.

Purified Water: Purified water is when contaminants and/or minerals have been removed from the water. It could be tap water which has been forced through a charcoal filter or water treated with ultraviolet light at the grocery store. The designation ‘purified’ can be applied rather broadly, so a consumer should not be swayed by its use on a label alone. Distilled water is by definition purified, but it is not a good water for drinking. Spring and well waters may have been filtered or deionized or ozonated, which would make them pure by a looser definition.

This brings me to Alkaline/Ionized water. I have been hearing more about this type of water and its benefits on the body but there is a lot of controversy out there on this subject and many believe its just another snake oil for health. I want to truly believe there is something to it but maybe I am just being too hopeful. To me, it makes sense though. I’ve heard doctors promote its success, especially among people with auto-immune disease. I’ve heard about credible people like you and I have great success in healing themselves and/or seeing an improvement in their over-all well being. I’ve seen positive reviews on Amazon about the Ionizer machines and I’ve seen them for sale on Raw online stores. So how much of a gimmick can they be? I will give you a background to them and help you decide.

History:
Alkaline water is also known as Kangan. The name kangen is Japanese for “return to the origin,” which helps to explain the philosophy behind its promotion as a health food.Water ionizing began being practiced in the 1950s in Japan, with the water being tested on animals and plants for its benefits. The water continued to be developed and tested by Japanese universities, gradually being tested in humans with the discovery that it possibly reduces many symptoms caused by disease. The water ionizers became approved as a medical device in 1966 by the Health and Rehabilitation Ministry of Japan. The studies that are supportive of the claims that alkaline water is beneficial have had little to no exposure in the medical industry.  

About the Water:
Alkaline water has been promoted for health by certain companies, and is said to balance the pH in the body and help maintain optimal health. Their theory is that the body’s pH should naturally be more alkaline than acidic, and the body may stress itself in order to achieve it’s desired alkalinity level. Increased acidity may cause decreased energy, body aches and even weight gain. Kangen water and other ionized or alkaline water products are also said to have smaller molecules, which means they are more readily absorbed by the body. Ordinary tap water or unprocessed bottled waters have larger water molecules which tend to pass through the body without reaching individual cells. Without proper re-hydration, these cells can suffer from a form of cellular dehydration and either die too soon or fail to function efficiently. Alkalized water is believed to have the ability to rehydrate these cells before they essentially dry out.


Alkalinity Ranges/Test Range
Alkaline water ranges generally from 7.5 to 9.5 in pH. Different ranges of water are suggested depending on the purpose or activity that the water will be used for. To follow the recommended usage, different types of water are usually recommended for cooking purposes, drinking purposes and washing purposes (more acidic).
Considerations
There are certain considerations that should be taken when considering alkaline water. It is not recommended for babies to drink. Though a clear reason why it is not recommended is not given, most companies that make these machines do not recommend this water for babies and it should not be used to mix formula. It is not recommended until a baby becomes a toddler, eating a variety of whole foods. For pregnancy use, it is reported to be optimal though it should be approached with caution as there is not much information available supporting this topic. It will be an expensive decision that should be well researched and thought out as many doctors agree that it is just another inflated health gimmick. Proof that drinking alkaline water to maintain a specific balance of pH to improve health has not been sufficient, and it is not approved by the FDA or recommended by the majority of doctors. 
My final thoughts on Alkaline Water:

Since there is not much out there regarding Crohn’s and drinking alkaline water, I am determined to believe that it can help me. My dermatologist and acupuncurist are huge advocates of me buying a machine. In fact the dermatologist who I look up to immensily for his knowledge in alternative care has been given the machine to do a study on its effects of patients with Psoriasis. He personally met a guy who cleared himself of Colitis by drinking alkalized water. This man’s colonoscopies show no signs of Colitis after drinking the water for a few months. After his Dr. saw the results for himself he was so amazed he is now referring this treatment to his other patients. Its hard to determine alkaline machine’s credentials because I like to see evidential studies on paper showing positive results. It makes clear sense to me that when your body is acidic, it can wreak havoc in on so many levels. I eat a pretty strict diet, full of alkaline foods, but I want to reach deeper. I want to feed my body at a cellular level and hydrate my cells properly and try to achieve more of a balance. I am really considering buying a machine for myself.  

In my research I found this website to be incredibly helpful. It is a guy who had good results with drinking alkaline water and started blogging about it and sharing the positive results he found through others. There are some fascinating articles on there and a wealth of information.

Just warning you that they are expensive! I am saving my pennies for one! Here is a link to the machines sold on amazon. To me, I think the less expensive machines will be just as good to me as the ones that are sold for thousands more. This is the machine being sold on RawGuru.com.