Citrus Pomegranate Mint Tea
I’m not usually a fan of juices. The frugal side of me finds them terribly wasteful—all that fiber being squeezed away, especially when fruit comes at such a high cost in these parts. And I’m still a little scarred from that Kelly Wearstler interview in Bon Appetit awhile ago, where she basically admitted to being on a liquid diet for about 90% of her day. Shudder. The thought of subsisting off plankton water and Superfood juice sounds horribly depressing. (But then again, I’m not an interior, architecture, and fashion maven with a small empire under my feet. There can’t be too much to be depressed about when one’s life is described that way.)
Despite my ambivalence, I haven’t been able to get a certain citrus punch out of my head. It was, without exaggeration, one of the most refreshing beverages I’ve ever drunk. I’ve been yearning for something as rejuvenating ever since, so it only seemed right to take advantage of citrus season and try my hand at concocting my own version.
My notes below.
1. Satsuma orange juice is, hands down, my favorite. It’s sweet and festive and smells so good! And it’s practically opaque! Like liquid sunshine, truly. But a piece of my heart breaks every time I juice one; it just goes against my better judgment, you know? They’re meant to be eaten! Nature couldn’t have engineered a better snack fruit. The waste, oh, the waste!
2. Blood orange juice is kind of bossy. You know how it’s got a slightly woody taste? Yeah, that tends to take over whatever you mix it with. Its color also dominates, which is fine most of the time because blood orange juice is beautiful, but not when it obscures the aforementioned sunshine.
3. Cara cara oranges look pretty, but their juice comes out tasting and looking an awful lot like regular orange juice. The two are pretty interchangeable in my mind, although cara caras are such a pleasure to eat because of their lovely salmon hue.
4. Yuzus are a bitch to juice. Have you seen a yuzu? (If not, picture below.) It’s like the sumo wrestler of the citrus world, all thick skin and padding. It’s also got thick, well-developed, er, walls (sorry, didn’t have time to brush up on my citrus anatomy), requiring some serious muscle action to extract a disappointingly scant amount of juice. But, like the way it smells—floral and extremely fragrant—its juice tastes pretty spectacular. It’s one of my dad’s favorite fruits.
I also introduced some ruby red grapefruits, honey tangerines, lemon, and sweet lime into the mix. Nothing to note, except grapefruit juice is awfully watery. I would’ve loved to get my hands on some kumquats, but Whole Foods didn’t have any in stock, sadly. I wouldn’t juice them anyway – the skin is part and parcel of the whole kumquat experience.
As far as mixes go, I realized the complexity of each type of citrus would be drowned out if I didn’t curate my selection. So I decided to stick to just two types, cara cara (or navel) and satsuma. They’re quite complementary.
In the end though, I wanted something more than just a fancy fruit juice. I wanted a restorative counterpart that would coax me into a zen-like calm. That’s where the green tea comes in. It adds a touch of earnestness to the drink that turns it into a balm that chases away all wintry blues.
CITRUS POMEGRANATE MINT TEA
Makes 1 drink
Adapted from Martha Stewart
The measurements listed below are rough, as so much of the drink depends on the strength of the tea and how sweet you usually like your drinks. I would go easy on the sugar, though. It’s meant to be refreshing, not a Starbucks beverage. Also, for the green tea, I used a loose-leaf jasmine that I infused to the strength I usually like to drink it.
Ingredients:
- 5 fresh mint leaves
- A pinch or two of sugar
- 1/2 cup or so fresh citrus juice (I like a mixture of about half tangerine juice and half cara cara)
- 1 Tbsp pomegranate molasses
- Ice
- 1/2 cup or more green tea, chilled
Directions:
Muddle mint and sugar in the bottom of a tall glass until mint breaks into tiny pieces. Add juice and molasses; stir to combine. Fill glass halfway with ice and top with green tea. Stir before serving.
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Is Swiss Chard Acidic? Swiss Chard and Acid Reflux
Swiss chard, with its vibrant leaves and stems, is a nutrient-dense leafy green commonly used in salads, sautés, and soups. For individuals managing acid reflux, understanding whether this vegetable is acidic or alkaline is essential. So, is Swiss chard acidic, and can it fit into an acid reflux-friendly diet? Let’s explore.
Swiss chard is alkaline, with a pH of 7.5. This makes it an excellent choice for individuals managing acid reflux. Additionally, Swiss chard is high in fiber and antioxidants, making it a great healthy option for any diet.
Swiss chard is also low in calories, making it a great option for those looking to lose weight. It is also a great source of vitamins and minerals, including potassium, magnesium, and vitamins A, C, and K.
Is Swiss Chard Acidic or Alkaline?
Swiss chard is naturally alkaline with a pH ranging between 7.0 and 7.4. Once digested, it has a strong alkalizing effect on the body due to its high content of minerals like magnesium, potassium, and calcium. These properties make Swiss chard a top choice for individuals dealing with acid reflux or gastroesophageal reflux disease (GERD).
Why Alkaline Foods Matter for Acid Reflux
Acid reflux occurs when stomach acid backs up into the esophagus, causing discomfort and irritation. Alkaline foods like Swiss chard help neutralize excess stomach acid, reducing the frequency and severity of reflux symptoms.
Swiss Chard and Acid Reflux: Benefits
1. Rich in Alkalizing Minerals
Swiss chard contains magnesium, calcium, and potassium, which help maintain the body’s pH balance and regulate stomach acid production.
2. High in Fiber
One cup of cooked Swiss chard provides approximately 4 grams of dietary fiber, which promotes healthy digestion and prevents constipation, a common contributor to acid reflux.
3. Anti-Inflammatory Properties
Swiss chard is loaded with antioxidants, including beta-carotene, lutein, and zeaxanthin. These compounds reduce inflammation in the esophagus caused by acid reflux.
4. Low in Fat and Calories
Fatty foods often trigger acid reflux by relaxing the lower esophageal sphincter (LES). Swiss chard is naturally low in fat and calories, making it a reflux-friendly option.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Potential Concerns with Swiss Chard
1. Oxalate Content
Swiss chard is high in oxalates, which can contribute to kidney stone formation in susceptible individuals. While this doesn’t directly impact acid reflux, it’s worth noting for those at risk.
2. Portion Control
Consuming large portions of any food, including Swiss chard, can overfill the stomach and trigger reflux. Moderation is key.
3. Cooking Methods
How Swiss chard is prepared can influence its impact on acid reflux. For example:
- Steamed or Sautéed Swiss Chard: Retains nutrients and is gentle on the stomach.
- Creamed Swiss Chard: Often includes dairy and butter, which are high in fat and may worsen reflux.
How to Include Swiss Chard in an Acid Reflux-Friendly Diet?
- Steam or Sauté
Lightly steam or sauté Swiss chard with olive oil and garlic for a nutrient-rich dish that’s easy on the stomach. - Avoid Heavy Seasonings
Skip acidic or spicy seasonings like vinegar or chili flakes that can irritate the esophagus. - Pair with Alkaline Foods
Combine Swiss chard with other alkaline foods like quinoa, sweet potatoes, or cucumbers for a balanced meal. - Monitor Your Tolerance
Start with small portions and observe how your body responds before making it a regular part of your diet.
Author Tip: 7-Day Meal Plan For Gastritis
Swiss Chard Recipes for Acid Reflux
1. Sautéed Swiss Chard with Garlic
Ingredients:
- 1 bunch Swiss chard (washed and chopped)
- 1 tbsp olive oil
- 2 garlic cloves (optional, depending on tolerance)
- A pinch of salt
Instructions:
Heat olive oil in a pan, add garlic (if using), and sauté for 1 minute. Add Swiss chard and cook until wilted. Serve as a side dish or on top of quinoa.
2. Swiss Chard and Lentil Soup
Ingredients:
- 1 cup chopped Swiss chard
- 1/2 cup cooked lentils
- 2 cups low-sodium vegetable broth
- 1 tbsp olive oil
- A pinch of cumin (optional)
Instructions:
Heat olive oil in a pot, add lentils and broth, and bring to a boil. Stir in Swiss chard and simmer for 5 minutes. Enjoy a hearty, reflux-friendly soup.
Scientific Evidence Supporting Swiss Chard for Acid Reflux
- Alkaline Diet and GERD Relief: A 2018 study in the World Journal of Gastroenterology highlighted the role of alkaline foods in reducing GERD symptoms by neutralizing stomach acid.
- Fiber’s Role in Digestion: Research in Nutrients (2020) found that high-fiber diets support healthy digestion and reduce the risk of reflux episodes.
- Anti-Inflammatory Effects: A 2021 study in Antioxidants emphasized the benefits of antioxidants like beta-carotene in reducing esophageal inflammation caused by reflux.
Final Thoughts
Is Swiss chard acidic? No, Swiss chard is an alkaline vegetable with numerous benefits for those managing acid reflux. Its alkalizing minerals, fiber content, and anti-inflammatory properties make it a valuable addition to a reflux-friendly diet. By preparing Swiss chard in healthy ways and eating it in moderation, you can enjoy its rich flavor and nutritional benefits without triggering reflux symptoms.
For personalized advice, consult a healthcare professional or dietitian. With mindful preparation, Swiss chard can be a delicious and supportive part of your acid reflux management plan.
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