Half Price Water Ionizers Till the End of Summer

water ionizers

How are you feeling now that summer is quickly drawing to a close?

Are you staying hydrated, fit, and healthy?

I started a new routine with alkaline water a few months ago. I’ve already noticed that I have brighter eyes, clearer skin, and I enjoy a much deeper and longer sleep. These are benefits I wasn’t even expecting.

Drinking alkaline water between meals has also alleviated my acid reflux, which I had all but given up on curing.

I lost seven pounds without having changed my diet. This is odd because I actually have been exercising less, so I can only figure it’s because I’ve detoxed my body and balanced my pH.

This is my personal experience, and one thing I can tell you–I’m not going back to regular water.

What might alkaline water do for you? Try it!

H2O Alkalizer’s countertop water ionizer with pre-filtration system is half price!

only £249

BUY HERE

Hurry to place your order. Stock is limited and the offer ends with the summer.

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Tabbouleh Recipe for Summer Cookouts

alkaline tabbouleh recipe

Tabbouleh is a refreshing Arab dish traditionally made of bulgur or couscous, tomatoes, finely chopped parsley, mint, onion, mixed with olive oil, lemon juice, and salt.

Couscous is made of grain and is acid-forming. Here is a great alkaline twist on the traditional tabbouleh recipe using millet. Quinoa also makes a great alkaline substitution.

Millet/Quinoa Tabbouleh
Yield: Approx 7 cups

1 cup millet/quinoa rinsed
2 cups filtered water
1 tsp celtic sea salt
1/3 cup extra virgin olive oil
juice of one lemon
1 large garlic clove, crushed
1 1/2 cups roma tomatoes, diced small (3-4 romas)
1 1/2 cups English cucumber, diced small (almost 1 cuke)
3 green onions, sliced finely
1 1/2 cups fresh parsley, chopped small
3/4 cups fresh mint, chopped small
1/2 tsp Maldon sea salt flakes

Method
“In a medium sauce pan bring water to boil, add millet and then reduce heat to low, simmering with lid on for 18-20 mins.

Remove from heat, and fluff with fork and allow to cool with lid off for 30-60 mins. Texture should be firm but not crunchy and neither mushy.

Combine olive oil, lemon juice and crushed garlic and allow to stand. Meanwhile chop veggies as per above descriptions and place in a large bowl.

Add millet when it is completely cool and then pour dressing over mixture and toss well seasoning with sea salt to taste.

Garnish with parsley or mint and serve at room temp or chilled. Flavours will become more pronounced after resting.”

Recipe: Alkaline Sisters