12/09/2009 

 

 

 

 

 

 Dear Shari and Toby,  



RECIPES

 

 

This is the good stuff! Now we can plan what we are going to eat. Remember, This Guide is for a normal healthy diet. This does not cover supplements or special considerations for improving heath during an illness. This is covered under the specific illness. The following menus and shopping lists are intended to facilitate the changeover from an acid to alkaline diet. As you learn what you like and what you cannot tolerate, modify as needed. In the past, I discovered the first two weeks were difficult. After that, my taste changed  and I enjoyed the new diet more than the old.

 

Recipes are from wherever. The internet recipes are at the link above. Others are from referenced books. You will need to borrow or buy the books.

 

NOTE:

 

DUE TO TIME CONSTRAINTS IT IS ALMOST IMPOSIBLE TO PROVIDE SEPARATE MENUS FOR EVERYONE IN THE HOUSE.

 

You are wasting your time if you think you will eat this way and your spouse another way. Sooner or later it will become too cumbersome.

 

  

RECIPES

Alkaline Recipe #55 Carrot & Courgette Raw Stack!. 3

Carrot & Courgette Stack. 3

Alkaline Recipe #42 Stuffed Tomatoes. 4

Alkaline Recipe #41 Ratatouille!. 5

Alkaline Recipe #40 Baba Ganoush!. 7

Alkaline Baba Ganoush!. 7

Alkaline Recipe #39 Almond Gazpacho (Gaspacho aux amandes). 8

Alkaline Recipe #39 Almond Gazpacho (Gaspacho aux amandes). 8

Alkaline Ratatouille. 9

Alkaline Recipe #38 Courgette (Zucchini) Hummus!. 10

Alkaline Recipe #37 Sweet Green Drink. 11

Alkaline Recipe #36 Basil & Coriander Alkaline Sauce. 12

Alkaline Recipe #35 Tomato & Red Pepper Raw Soup. 13

Sweet Red Pepper & Tomato Raw Soup. 13

Alkaline Recipe #34 Alkalising Baked Bean Salsa Breakfast. 14

Alkaline Baked Bean Salsa Brekkie. 14

Alkaline Recipe #33 Alkalising Cucumber and Watercress Soup. 15

Alkaline Recipe #32 (Fibre-ful) Tuscan Bean Soup. 16

Tuscan Bean Soup. 16

Alkaline Recipe #31 Courgettes in Chick Pea Sauce. 17

Courgettes in chick-pea sauce. 18

Alkaline Recipe # 30 Warm Lentil Salad. 19

Warm Lentil Salad. 19

Alkaline Recipe #29: Alkaline Stuffed Peppers. 20

Cous Cous Stuffed Peppers. 21

Alkaline Recipe #28: Callum’s Alkalising Catalan Stew!. 22

Alkaline Recipe #27 Sweet Chunky Alkaline Shake!. 23

Sweet & Chunky Alkaline Shake. 23

Alkaline Recipe #26 Tangy Sprout Salad. 24

Alkaline Recipe #25 Spicy Alkaline Summer Soup. 25

Alkaline Recipe #24 Tania’s Lemon-y Pasta Sensation!. 26

Tania’s Lemon-y Pasta Sensation!. 27

Alkaline Recipe #24 Tania’s Lemon-y Pasta Sensation!. 28

Tania’s Lemon-y Pasta Sensation!. 28

Alkaline Recipe #22 Ross’s Unreal Minty Dressing. 29

Alkaline Recipe #21 Alkaline Spring-time Soup. 30

Alkaline Recipe #20 Tom Yum Soup. 32

Ross’ Alkaline Tom Yum Soup. 32

Alkaline Recipe #19 Raw Almond Milk. 33

Alkaline Recipe #18 Blood Builder Vegetable Juice. 34

Blood Builder Vegetable Juice. 35

Alkaline Diet Recipe #17 - Creamy Zucchini Pasta. 35

Creamy Zucchini Pasta. 36

Alkaline Diet Recipe #16 - Almost Alkaline Fajitas!. 37

Almost Alkaline Fajitas. 37

Alkaline Recipe #15 - Delicious Omega Dressing. 38

Green Drink: How Green is Yours?. 39

Alkaline Diet Recipe #14 - Gluten Free Pumpkin Bread. 41

Alkaline Diet Recipe #13 - Autumn Tomato & Avocado Alkalising Soup. 42

Alkaline Diet Recipe #12 - Raw Summer Italian Soup. 42

Alkaline Diet Recipe #11 pH Boosting Protein Shake!. 43

Alkaline Diet Recipe #10 Anti Cancer Juice. 44

Alkaline Diet Recipe #8 Garlic and Ginger Tonic Tea. 44

Alkaline Diet Recipe #7 Broccoli and Tomato Salad. 45

Alkaline Diet Recipe #6 Snow Pea & Asparagus Salad. 46

Alkaline Recipe #5 Alkalising Raw Soup. 47

Alkaline Recipe #4: The Ultimate Liver Cleanse Recipe. 48

Liver Cleanse Recipe. 48

The Recipe for the Ultimate Liver Cleanse!. 49

Alkaline Recipe #3 Dressed to Impress Asparagus. 49

Alkaline Recipe #2 Hummous from Heaven. 50

Alkaline Recipe #1 Detox Lime-Chili Stir ‘Fry’ 51

 

 

 

Alkaline Recipe #55 Carrot & Courgette Raw Stack!

by Ross on November 26, 2009

This is a great quick, filling, raw, protein-filled, alkaline-rich, slow-release-energy, colourful powerhouse of a meal! Every time I have it I leave the table filled, satisfied and it keeps me going for HOURS! The combination of textures with the quinoa is great. This was also my introduction to quinoa and I use it more than any other grain now. It is superb!

So here it is, my colourful, fresh, raw:

alkaline recipe: carrot & courgette stack

Carrot & Courgette Stack

Serves 2

Ingredients
2 serves quinoa
Handful baby spinach leaves
1 carrot
1 courgette
1/2 avocado
Sesame seeds
1 lemon or lime
Olive/avocado oil or Udo’s Choice

Instructions

  1. Cook the quinoa and arrange a base on two plates.
  2. Grate the carrot and courgette tot form a stack.
  3. Sprinkle chopped spinach and avocado on top and then top with sesame seeds, lemon juice and oil.
  4. Season to taste.

 

Alkaline Recipe #42 Stuffed Tomatoes

by Ross on September 17, 2009

stuffed tomatoes alkalineThis week I’m sharing another favourite of mine - the stuffed tomato! It is low on effort but high on taste and is one I will whip out if I am ever fancying something warm and comforting but healthy and a little different too.

Stuffed Tomatoes (alkaline style)

Serves 2

Ingredients

2 nice big tomatoes
Half a small aubergine
A large handful of fresh spinach
½ onion
1/3 of a courgette
1-2 cloves garlic
1 tbsp. cold pressed extra virgin olive oil or avocado oil
Pinch of sea salt and pepper (pref Himalayan Salt)

Directions

Firstly, preheat your oven to 160°C (325°F). Next cut the aubergine and courgette up nice and small into little chunks and roughly chop the onion and garlic. Mix in a bowl with the spinach which you can either leave whole or tear roughly. Season this and add the oil and get your hands right in there to give it a good mix up.

Next top the tomatoes and scoop out the middle bit. Chuck the middle bit in with your other mix and mix it all around nicely. Now you need to carefully stuff this all back into the tomatoes.

Once you’re convinced not another tiny bit could fit into the tomatoes, put them into a large pan with about 80ml of water and cover it with a lid. Put this into your preheaded over and cook for 15-20 mins. How easy is that?!

Pretty much everything is alkaline, not overly cooked and when served with a nice big salad makes for a nice healthy, alkaline meal!

Alkaline Recipe #41 Ratatouille!

by Ross on September 1, 2009

aubergineThis week I’m blogging and newsletter writing from Greece! I know! Jet-setting all over the place at the moment!

OK - so as I’m in Greece and I thought I’d whip out a nice Greek alkaline recipe! This recipe is not 100% alkaline because the ingredients are ‘cooked’ a little, but I’ve tweaked the traditional recipe to make it more raw and more alkaline.

Of course, serve with a big green salad and you’re rocking!

Alkaline Ratatouille

Serves 4

Ingredients

3 decent sized aubergines
3 medium courgettes
2 red peppers
5 tomatoes, diced
3 tsp thyme leaves
2 cloves of garlic
2 massive handfuls of baby spinach
A handful of basil leaves
10 coriander seeds
A big handful of pitted black olives
Organic extra virgin olive oil
Himalayan salt & black pepper

Instructions

Firstly cut the tops and bottoms off the aubergines and courgettes. Now slice the aubergines and courgettes by standing them on their end and slicing the skin and a little bit (about 2-4mm) of flesh.

This is all you’ll use of the vegetable in this meal, so use the flesh for my Baba Ganoush from last week and the Courgette Hummous from a couple of weeks before! How convenient!

Firstly, get the garlic chopped up nice and fine.

Now slice the aubergines and courgettes again (keeping separate) so that they’re in little cubes about 3mm x 3mm. Nice little shapes. Now put these to one side.

At this stage you want to get your grill on and preheating. Now cut the tops and bottoms off the peppers and get rid of the seeds and white bits. Give them a good wash and cut them into thick slices so that you can place them skin side up under the grill.

Once they’re blackened, pop them in a bowl and cover with cling film for five mins. After that time you should be able to get the skins off nice and easy. Now dice them up to match the courgettes and aubergines.

Now you need to get these the aubergine cooking. So heat a little olive or coconut oil in a pan (preferably coconut as this is less effected when heated) and gently cook along with one clove of garlic.

After cooking the aubergine all at once, put into a sieve and press with kitchen paper towels to get out any excess oil. Now add a little more oil to the pan and do the same with the courgette and the other clove of garlic.

Now mix in a large pan with the other ingredients and warm very gently. I like to keep the tomatoes raw and throw the spinach in right at the last minute so it just wilts a little.

Serve with a big salad and voila!

Alkaline Recipe #40 Baba Ganoush!

Hey y’all

I’m blogging and newsletter writing from Turkey (Oludeniz of all places) for the next couple of weeks so I thought it might be nice to allow my current cuisine to influence the alkaline recipes!

Eating alkaline in Turkey is actually pretty easy! Salads really are a staple here, for breakfast, lunch and dinner! I’ve been enjoying big bowls of lettuce, cucumber, tomato and olives drizzled in olive oil for breakfast! Filling and giving me four of my five-a-day before 8am!

I’ve also been enjoying loads of aubergine dishes, of which this is one of my favourites! So here goes!

Alkaline Baba Ganoush!

Serves 4

Ingredients

1 very large aubergine
1-2 cloves of garlic (dependent on personal preference)
Juice of 2 lemons
2 Tablespoons of tahini
A handful of parsley
Himalayan salt & black pepper to taste

Instructions

Firstly, give the aubergine a good wash, but leave it completely intact. Now give the skin a prick with a sharp knife in a few places and grill it whole for about half an hour. Turn it every five minutes or so.

After 30 mins the skin should be blackening and you’ll know its ready because it should be kind of deflating!

Once it’s done, slice the end off and let it cool a little. Now cut into it and scrape the lovely insides off of the flesh with a spoon and put the flesh into a colander for a few minutes to let it drain out a little.

Alkaline Recipe #39 Almond Gazpacho (Gaspacho aux amandes)

by Ross on August 19, 2009

almond gazpachoThis is a really, really, honestly, really beautiful recipe. Great as a starter soup, I first had this at Bentley Restaurant in Surry Hills, Sydney as a Gazpacho Trio (standard tomato, almond & cucumber and herb - which I am working on!) and it was the Gaspacho aux amandes that stood out!

This is a transitional or treat recipe because it does contain a little bread - but I am working on a work around for this to make it more alkaline. Still I’d say it fits into the 70/30 alkaline acid balance really rather well.

Alkaline Recipe #39 Almond Gazpacho (Gaspacho aux amandes)

Serves 4

Ingredients

1 cup whole blanched and peeled almonds
2 cups stale bread, cut in cubes, without crust
6 Tbsp olive oil
2 cups of water
2 large garlic cloves
1.5 tsp Himalayan or Sea Salt

Instructions

Cover the bread in water in a bowl and leave it to soak for a bit. Now, chuck the almonds, garlic and lovely, lovely salt in a food processor and blend it up until it is quite smooth.

Next, go back to your bread and squeeze out the water and put into the blender and blend again until nice and smooth. Now drizzle in the oil (while it is still blending) slow and steady.

Now slowly pour in the water and pulse the blender until it is a nice smooth soup!

Perfect!

P.S. you can garnish with whatever you like - normal gazpacho toppings, or I’ve found chives, cucumber, spring onions and mint all work well.

Alkaline Ratatouille

Serves 4

Ingredients

3 decent sized aubergines
3 medium courgettes
2 red peppers
5 tomatoes, diced
3 tsp thyme leaves
2 cloves of garlic
2 massive handfuls of baby spinach
A handful of basil leaves
10 coriander seeds
A big handful of pitted black olives
Organic extra virgin olive oil
Himalayan salt & black pepper

Instructions

Firstly cut the tops and bottoms off the aubergines and courgettes. Now slice the aubergines and courgettes by standing them on their end and slicing the skin and a little bit (about 2-4mm) of flesh.

This is all you’ll use of the vegetable in this meal, so use the flesh for my Baba Ganoush from last week and the Courgette Hummous from a couple of weeks before! How convenient!

Firstly, get the garlic chopped up nice and fine.

Now slice the aubergines and courgettes again (keeping separate) so that they’re in little cubes about 3mm x 3mm. Nice little shapes. Now put these to one side.

At this stage you want to get your grill on and preheating. Now cut the tops and bottoms off the peppers and get rid of the seeds and white bits. Give them a good wash and cut them into thick slices so that you can place them skin side up under the grill.

Once they’re blackened, pop them in a bowl and cover with cling film for five mins. After that time you should be able to get the skins off nice and easy. Now dice them up to match the courgettes and aubergines.

Now you need to get these the aubergine cooking. So heat a little olive or coconut oil in a pan (preferably coconut as this is less effected when heated) and gently cook along with one clove of garlic.

After cooking the aubergine all at once, put into a sieve and press with kitchen paper towels to get out any excess oil. Now add a little more oil to the pan and do the same with the courgette and the other clove of garlic.

Now mix in a large pan with the other ingredients and warm very gently. I like to keep the tomatoes raw and throw the spinach in right at the last minute so it just wilts a little.

Serve with a big salad and voila!

Alkaline Recipe #38 Courgette (Zucchini) Hummus!

by Ross on August 14, 2009

zucchini hummusThis is a brilliant blend on an old classic! Highly alkaline, a little more green and a great way to sneak more veggies into your kids (or partner’s!) diet.

Only takes about 5 minutes to make and is really, really easy.

Courgette (Zucchini) Hummus

Serves 4

Ingredients
1 tin of chickpeas, drained and rinsed OR equivalent dried chickpeas soaked and prepared
1 green courgette, chopped
1 garlic clove, chopped
Handful chopped parsley
Handful chopped basil
Himalayan or Sea Salt
Freshly ground black pepper
4 tbsp olive oil
Squeeze of fresh lemon juice

Simply put everything in a blender and whizz it up until it looks how you like your hummus! The addition of basil is genius - so if you like your basil then add a little more!

Alkaline Recipe #37 Sweet Green Drink

by Ross on August 3, 2009

beetroot!This is a lovely green drink (a little less green than this one though) that is really fantastic when you are first starting out or transitioning onto a more alkaline diet.

It contains a number of the sweeter vegetables, so is a little high in sugar relative to other green drinks, however, it is still alkalising, energising and packed full of nutrients!

Ross’s Sweet Green Drink

Serves 2

Ingredients

3 carrots
1 cucumber
1 green pepper
1 beetroot (medium)
2 tomatoes
1 inch of ginger

Instructions

Wash all of the ingredients thoroughly and roughly chop the carrots, cucumber, pepper & tomatoes. Top and tail the beetroot and peel the ginger.

Now put them all through a juicer and enjoy! You can water it down a little if it is too strong or thick for you!

Enjoy

Alkaline Recipe #36 Basil & Coriander Alkaline Sauce

by Ross on July 30, 2009

CorianderThis recipe is really simple to make and can be used with almost any meal to give it a little spice, a little extra flavour and some zing.

I love it and I use it all of the time. It only takes a few minutes to prepare and if you are starting to alkalise then it uses ingredients you’re likely to have in the house all of the time.

Here it is:

Basil & Coriander Alkaline Sauce

Serves 2

Ingredients

2 big handfuls of coriander
1 big handful of basil
1 clove of garlic
2 red chillis (or to taste!)
1 small handful of pine nuts
Himalayan salt to taste (or the best salt you’ve got!)
Olive or avocado oil (as much to make the texture you want)

Directions

Roughly chop the coriander and basil, slice the garlic clove and de-seed the chillis. Throw everything into a small blender and blend to get the consistency you like. Add more oil or more of the herbs to alter the texture et voila!

You can use this on almost any meal and it makes everything taste delicious!

Alkaline Recipe #35 Tomato & Red Pepper Raw Soup

by Ross on July 15, 2009

tomato alkaline soupI recently discovered this on my weekend cleanse and it is so quick, easy and delicious I just don’t know why I hadn’t done this before! It takes less than 3 minutes to make and keeps you going for ages.

Sweet Red Pepper & Tomato Raw Soup

Serves 2

Ingredients

10 decent sized tomatoes
2 large sweet pointed peppers or 3 normal peppers
1 brown or red onion
2 cloves of garlic
A little stock

Instructions

Bring a little stock to the boil in a small frying pan and steam fry the onion and garlic (roughly chopped) for 1-2 minutes.

Now put the rest of the ingredients into the blender with the onion, garlic and remaining stock and blend til smooth. Season and you’re done!

Alkaline Recipe #34 Alkalising Baked Bean Salsa Breakfast

by Ross on July 10, 2009

This is a brilliant, warm, filling alkaline breakfast. I love it and again have to credit Tania for it. It is really easy and really great for setting you up for the day. This is my find of the year!

Alkaline Baked Bean Salsa Brekkie

Serves 2

alkaline breakfast

Ingredients

1 can of haricot beans (pref. organic)
4 spring onions
6 cherry tomatoes
1 handful of basil
2 handfuls of spinach
2 cloves of garlic
1 avocado
½ lemon
Olive oil
Himalayan salt & black pepper

Instructions

Roughly chop the spring onions, halve the cherry tomatoes, and finely chop the garlic. Now, in a reasonably sized frying pan, bring a little water to the boil (maybe 50ml or less) and ‘steam fry’ the garlic for one minute. Now throw in the cherry tomatoes, haricot beans and spring onions until everything softens.

Next add the basil and spinach until it is wilted and season with Himalayan salt and black pepper.

While this is cooking prepare a side salad and halve the avocado and voila.

Serve the bean salsa mix with salad and the halved avocado, with lemon and olive oil drizzled all over.

Delicious!

Alkaline Recipe #33 Alkalising Cucumber and Watercress Soup

by Ross on July 3, 2009

cucumber alkaline soupThis is perfect for right about now in the UK. As temperatures ’soar’ to almost 30 degrees and the country comes to a grinding halt (sorry this still makes me laugh after years of living in 30+ for months on end in Oz), this is a cooling, refreshing, alkalising and energising soup that takes minutes to make.

Alkalising Cucumber & Watercress Soup

Serves Two
Ingredients

1 bunch of spring onions, chopped
1 large cucumber, deseeded and chopped
2 bunches of watercress (or as much as you like, to taste, keep adding more and more if you like!)
1¾ pint water yeast free vegetable stock (cooled)
(Himalayan) Salt and freshly ground black pepper

Instructions

Chop, slice and dice all of the ingredients and place in a blender. Make the stock by putting a small amount of hot water onto the stock cube or bouillon and once melted, top up with cold water. Add this to the blender too and then blend it all up! Serve chilled with an ice cube per bowl.

Alkaline Recipe #32 (Fibre-ful) Tuscan Bean Soup

by Ross on June 25, 2009

This is a fantastically filling soup, with each serve giving you a whopping 13g of fibre - that is over HALF of your recommended daily amount. That’s right HALF of it! It is also low in saturated fat, high in protein and full of celery, garlic and tomatoes - which give you an alkaline kick. Cannelini beans are also high in maganese, potassium and magnesium - which are highly alkaline minerals.

So fibre + protein + alkaline minerals = winner.

Tuscan Bean Soup

Serves 6
Tuscan Bean Soup

Ingredients

2 Tbs (30mL) olive oil
1 medium onion, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
3 cups (680g) chopped tomatoes
6 cups (900g) tinned cannelini beans
5 cups (1.25L) water
1/2 tsp (3g) Himalayan Salt
Freshly ground pepper, to taste
1 cup (75g) spelt pasta shells, or other small pasta shape
1/4 cup (9g) fresh basil leaves, coarsely chopped

Directions

Firstly, you need to steam fry the onions, celery, and garlic until tender. Do this in a few spoons of water in a large pan. Once it is all nice and tender you can add the chopped tomatoes (juice n’ all) and warm this over a medium to low heat, breaking up the tomatoes so that it is all chunked down in nice small chunks. Cook this all together for about fifteen to twenty minutes.

Now you can add the lovely creamy-textured cannelini beans, the water, salt, pepper and cook over a medium-low heat for another twenty minutes. Once the beans are soft you’re good. Now you can add the spelt pasta and cook for another ten minutes until it is al dente.

Once the soup has cooled a little bit, stir in the olive oil and add the basil leaves.

This soup rocks, I urge you to try it!

Alkaline Recipe #31 Courgettes in Chick Pea Sauce

by Ross on June 18, 2009

Courgettes in Chick Pea SauceA warm, nearly raw, satisfying meal just full of nutrition and flavour. It’s really well balanced, full of omega oils, phyto-nutrients and great quality protein. Best of all its really tasty!

Courgettes in chick-pea sauce

Serves 2 | Ready in 20 mins

Ingredients:

* 120g quinoa or buckwheat
* 250ml yeast free organic vegetable stock
* 2 tablespoons olive oil
* 400g courgettes, sliced diagonally
* 1 large tomato
* 1 handful fresh coriander or parsley, ripped
* 2 tablespoons seeds

For the sauce:

* 400g chick-peas, drained and rinsed
* 1 garlic clove
* 1 tablespoon lemon juice
* ½ teaspoon chilli powder
* ½ teaspoon cumin powder
* 100g tofu

Instructions:

* Cook the quinoa in stock for 15mins.
* Put all the sauce ingredients in a blender and blitz until smooth.
* Put a small amount of water in a large frying pan and steam fry the courgettes for a few minutes.
* Add the sauce and warm through. Add the olive oil in just before serving.
* Divide the courgettes between two plates, top with chopped tomatoes and herbs.
* Add the quinoa and sprinkle the seeds over the top.

Alkaline Recipe # 30 Warm Lentil Salad

by Ross on June 10, 2009

lentil saladWarm, satisfying and packed, choc-a-bloc full of nutrients, this salad really, really does fill you up.

Full of fibre, protein and the alkaline minerals manganese, iron and potassium, lentils are one of my favourite foods. You can serve this with a heap of spinach leaves, watercress, rocket, lettuce or any other leafy salad.

Warm Lentil Salad

Serves 2

Ingredients

150g of dried lentils or 1 can of prepared (if you’re in a hurry)
400ml Vegetable boullion, yeast-free
½ lemon
2 Garlic cloves
1 Onion
1 Pepper/Capsicum
4 Tomatoes, skinned
1 Inch of fresh ginger
1 Courgette/zucchini
A handful of basil or coriander (your choice, but not both together!)
A sprinkle of seeds such as sesame, sunflower or pumpkin
A little coconut oil

Instructions

First up, get the lentils cooked by simmering in the veggie stock with the ½ lemon squeezed in. Simmer for about half an hour, topping up with more stock if it boils away.

Then very gently soften the onion in a frying pan, using coconut oil. Coconut oil is the only oil that does not become toxic when exposed to heat, light or air. If you don’t have coconut oil you can steam fry in a little stock, or if you don’t believe me then you can use olive oil ;)

Once the onion is softened, you should add the courgette, garlic and peppers stirring until these have softened too. Don’t let anything get too soft though, you still want a little crunch. Now add the tomatoes and ginger and cook until warmed through.

Now simply stir in the lentils, herbs and seeds, seasoning to taste and you’re done!

Alkaline Recipe #29: Alkaline Stuffed Peppers

by Ross on June 5, 2009

alkaline cous cous pepper recipeThis is a classic for the vegetarian and we’ve alkalised it! Served with a nice big alkaline salad, this is warm, filling and delicious. It is another great recipe from energiseforlife.com that you can serve to the whole family (whether they’re alkalisers or not) by serving with fresh, grilled salmon.

Remember, fresh, oily fish is perfectly fine on the alkaline diet from time to time!

Cous Cous Stuffed Peppers

Serves 2

Ingredients

For the peppers:

2 red peppers (capsicums)
2 cups of cous cous
1 red onion (small)
2 cloves of garlic
2 tomatoes
A dash of Bragg Liquid Aminos (or soy sauce)
1 tablespoon of olive oil
Coconut oil
Salt & pepper
Optional: sprinkling of sultanas

For the salad:

Handful of baby spinach
Handful of rocket
Handful of watercress
1 avocado
½ cucumber

For the dressing:

Juice of 1 lemon
Olive oil to taste
1 clove of garlic, very finely chopped
Salt & pepper

Instructions

First, wash the peppers and chop them in half, either way. Now lightly rub a very small amount of olive oil over them with your hands and place under the grill to cook.

Now, chop the onion finely, along with the garlic and slice the tomato into small chunks.

Then prepare the cous cous according to the packet instructions (or boil 2 cups of water, then add cous cous, removing from the heat and let stand for two minutes. Then return to a very low heat, add a tablespoon of olive oil and stir with a fork to separate grains).

While this is preparing gently warm the onion, garlic, tomatoes and optional sultanas in coconut oil in a pan. Once these ingredients have all softened add the cous cous and turn the heat right down. Add extra olive oil, the Braggs and salt & pepper to taste.

Now wash and prepare the salad and dress.

By now the peppers should have cooked and you can remove these from the grill. Some slight charring is great, and you can either leave or peel back these bits. You are looking for your pepper to be softened, warm and sweet.

Now stuff the cous cous mixture into the peppers, serve with the salad and you’re good to go!

If you’re serving with salmon, I recommend lightly steaming the salmon and serving with lemon juice and olive oil drizzled over.

Alkaline Recipe #28: Callum’s Alkalising Catalan Stew!

by Ross on May 27, 2009

Hey all

This week we’ve got a recipe from Energise co-founder Callum!

Callums Alkalising Catalan Stew
Serves 4

Ingredients

6 tbsp olive oil
1 large Spanish onion, chopped
2 fennel bulbs, chopped
1 red chilli, finely chopped
1 tsp fennel seeds, ground
2 cloves new season garlic, crushed
½tsp sweet paprika powder
1 tbsp fresh thyme leaves
1 tsp saffron strands (optional)
3 fresh bay leaves
1 tin plum tomatoes
250ml/3½ fl oz fish stock or water
650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted or Tofu
100g/3½ oz toasted almonds, ground

To serve
1 lemon, cut into wedges
Quinoa and spring greens

Instructions

1. Heat some water in a large pan and steam fry the onions, fennel, chilli, ground fennel seeds and garlic for a few minutes.

2. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.

3. Add the fish stock (or water) and bring to a simmer.

4. Put the fish pieces/tofu into the stew and stir in the almonds.

5. Heat for a minute or two and serve with seasonal greens, quinoa and wedges of lemon.

Alkaline Recipe #27 Sweet Chunky Alkaline Shake!

by Ross on May 21, 2009

alkaline shake!This is an absolute beauty! It is extremely alkaline, superbly satisfying and has a thick and chunky texture that will keep you going for hours and hours.

Another simple one, just wash your veggies, blend and enjoy!

Sweet & Chunky Alkaline Shake

Serves 2
Ingredients

1 cucumber
4 tomatoes
1 avocado
2 sticks of celery
1 red pepper
2 broccoli heads & stalks
A few basil leaves
50ml vegetable stock

Instructions

Wash all of the ingredients thoroughly and then chop the cucumber, celery tomato, pepper and avocado roughly. Dissolve the vegetable stock in a small amount (50ml) of warm water and place the avocado and stock in the blender and whizz into a paste. Now throw in the remaining ingredients and blend until there is a slightly chunky consistency.

Serve in a tall glass and enjoy!

Alkaline Recipe #26 Tangy Sprout Salad

by Ross on May 14, 2009

sprout saladThis is a crunchy, tangy and filling salad that uses one of my favourite ingredients - sprouts. Sprouts are so nutritious - they have all of the goodness of a whole plant, packed into a tiny sprout. So when you eat a handful of broccoli sprouts, you’re actually getting the goodness of a massive, gigantic serve of broccoli!

You can play around with this salad and mix it up a bit, but the dressing is to die for!

Tangy Sprout Salad
Serves 2

Ingredients

1/2 Cucumber
8 Cherry tomatoes
2 Handfuls spinach leaves
Handful lettuce leaves
1/2 Can chickpeas
2 Large handfuls of sprouts - I suggest alfalfa, broccoli and mung bean

Dressing:

1 tsp Braggs Liquid Aminos (preferable, but soy sauce if you’re not fussed)
1 tbsp olive oil
1 inch of fresh ginger, grated
1 tbsp of orange rind
1 tsp of lime rind
1/2 lime juice

Directions

Prepare and mix all of the dressing ingredients with a little water (if it is too strong).

Cut the cucumber into matchsticks and half the cherry tomatoes. Roughly tear the lettuce leaves and drain & rinse the chickpeas. Now mix all of the ingredients together in a large bowl!

Enjoy!

Alkaline Recipe #25 Spicy Alkaline Summer Soup

by Ross on May 7, 2009

alkaline soupSpicy Alkaline Summer Soup!

Another fantastic soup to be enjoyed chilled, or just slightly warmed. Perfect for summer! I love this soup because of the tangy spice it gives, making it a bit different from the other alkaline soups!

Ingredients
Serves 2

1 1/2 Cucumbers
7 Tomatoes
3 large handfuls of spinach
1 Avocado
1.5 Inch chunk of fresh ginger
1 red chilli
250ml vegetable stock (cooled)
1/2 lime or lemon juice
2 tablespoons of olive oil, avocado oil or Udo’s Choice
Salt & Pepper to taste

Directions

Chop up the cucumbers, tomatoes, avocado, ginger and chilli. Now place all of the ingredients in a blender and blend until smooth! If you want to have this soup warm, just warm it gently. It should never be so hot that you couldn’t put your finger in it - so never boil!

Enjoy!

Alkaline Recipe #24 Tania’s Lemon-y Pasta Sensation!

by Ross on April 29, 2009

alkaline pastaOnce again, I cannot take credit for this one and have to give full props to Tania (tweet her here) who made this one up randomly. It was one of those recipes that just gets thrown together the night before you go to do your weekly shop, with whatever is left in the fridge - and it turned out to be amazing.

It is alkaline, filling, delicious and very, very quick.

I’ll call it:

Tania’s Lemon-y Pasta Sensation!

Serves 2

Ingredients

Spelt pasta (enough for 2)
1 small broccoli head
Handful of peas
2 garlic cloves
1 small courgette
1 tomato
1/2 red onion
2 handfuls of rocket and/or spinach
(and any other greens)
Juice of 1 lemon
1 teaspoon of coconut oil
Drizzle of olive oil
Himalayan salt & black pepper to taste

Directions

Firstly, get the pasta on the go. Then chop all of the greens to a size and shape you like and very lightly fry the broccoli, peas, garlic, red onion and courgette in the coconut oil.

Once the pasta is ready, drain and put into the pan with the greens, add the chopped tomato and rocket and stir in the lemon.

When you’re ready to serve, put it all in a bowl and drizzle with olive oil.

Optional: I love chillis so I usually add some at the end. Nice, fresh and hot!

Alkaline Recipe #24 Tania’s Lemon-y Pasta Sensation!

by Ross on April 29, 2009

alkaline pastaOnce again, I cannot take credit for this one and have to give full props to Tania (tweet her here) who made this one up randomly. It was one of those recipes that just gets thrown together the night before you go to do your weekly shop, with whatever is left in the fridge - and it turned out to be amazing.

It is alkaline, filling, delicious and very, very quick.

I’ll call it:

Tania’s Lemon-y Pasta Sensation!

Serves 2

Ingredients

Spelt pasta (enough for 2)
1 small broccoli head
Handful of peas
2 garlic cloves
1 small courgette
1 tomato
1/2 red onion
2 handfuls of rocket and/or spinach
(and any other greens)
Juice of 1 lemon
1 teaspoon of coconut oil
Drizzle of olive oil
Himalayan salt & black pepper to taste

Directions

Firstly, get the pasta on the go. Then chop all of the greens to a size and shape you like and very lightly fry the broccoli, peas, garlic, red onion and courgette in the coconut oil.

Once the pasta is ready, drain and put into the pan with the greens, add the chopped tomato and rocket and stir in the lemon.

When you’re ready to serve, put it all in a bowl and drizzle with olive oil.

Optional: I love chillis so I usually add some at the end. Nice, fresh and hot!

Enjoy!

Alkaline Recipe #22 Ross’s Unreal Minty Dressing

by Ross on April 17, 2009

mint alkaline dressingThis is one of my absolute favourites. I use it SO often because it makes even the most boring things taste awesome.

It is really simple and you can make up a little batch that can last you a few days.

Ross’s Unreal Minty Dressing
Serves 2

Ingredients

10 tablespoons of olive oil (or a mix of olive, avo and Udo’s Choice)
5 tablespoons of fresh lemon (squeezed yourself, not packaged)
1 big handful of finely chopped mint (fresh)
3 teaspoons of raw, organic tahini
70ml of water (pref distilled, filtered, ionised etc)
Salt & Pepper to taste

Directions

Blend all of the ingredients together until smooth! Done!

Alkaline Recipe #21 Alkaline Spring-time Soup

by Ross on April 9, 2009

summer alkaline soupHey all

Another great recipe I’ve recently semi-accidentally invented! It is an awesome spring-y, summer-y soup that you can have hot or cold and that takes only a couple of minutes to throw together!

Ross’s Alkaline Spring-time Soup

Serves 2

Ingredients:

1 shallot or small brown onion
1/2 cucumber
1 tablespoon of olive, flax or Udo’s Choice
250ml vegetable stock (yeast free)
2 sprigs of mint
1lb or 450g of frozen peas
1/2 avocado
Salt & pepper to taste

Run some warm water over the peas (in a sieve) to soften and slightly defrost, chop the onion into small pieces (or mince in a pestle & mortar) and then place all ingredients into a blender and blend until smooth.

soup!

Now either gently heat (not cook) or enjoy cool (or refregerated on a hot day!)

Simple.

This is 100% alkaline, refreshing and filling.

Enjoy

Alkaline Recipe #20 Tom Yum Soup

by Ross on March 31, 2009

This is a very special one that I discovered on my recent trip to Thailand. I took a Thai cooking lesson and couldn’t believe how alkaline the food was - and where it wasn’t - it was so easy to make more alkaline!

Tom Yum has always been one of my favourite Thai meals, nice and spicy and refreshing at the same time. What more could you ask for.

So here we go:

Ross’ Alkaline Tom Yum Soup

Serves 2

Ingredients

1 stick of lemongrass
1-2 red chillis
1/2 brown onion cut into large chunks
Small amount, two small strips of Galangal
Similar amount of fresh ginger
2 Keffir Lime leaves
2 cloves of garlic
2 Tomatoes quartered
Handful of coriander
Bragg Liquid Amino’s or Soy Sauce (Bragg is more alkaline)
600ml of Vegetable Stock (made with Vegetable Bouillon or yeast-free stock cubes)
As much tofu as you’d like cubed

First, prepare all of the flavours. So chop a few thin strips of ginger and galangal, cut the stem from the chilli and bash it with the flat part of the knife (you don’t need to chop), cut the lemongrass into 1.5 inch pieces and bash flat. Bash the garlic and rip the lime leaves into two. You should be salivating at the smell of these flavours by now.

Now, throw those flavoursome pieces into a large pot with the stock and the onion. Once it has come to the boil add the tofu. Two mins later add the tomato and a minute after that add the coriander and beansprouts if you fancy, then remove from the heat and serve immediately.

The soup should be hot and tasty. If you want it sweeter and are happy to be less than 100% alkaline you can add a pinch of brown sugar. Season with salt and pepper.

I love it without the sugar but hey, you might want to take the edge off the chilli!

 

Alkaline Recipe #19 Raw Almond Milk

by Ross on February 19, 2009

almond milkThis is a very simple recipe but it solves many problems! I am ALWAYS being asked whether milk is OK, which type of milk is best and whether the jury has finally come to a decision on soy!

The simple answer is this - make sure your milk is as pure, unrefined and dairy free as possible!

Making your own fresh, raw, almond milk ensures your milk is healthy and alkaline and not packed full of sugars, preservatives, hormones or any other nasties!

Raw Almond Milk

Ingredients:

1 cup almonds
3 cups water
1 vanilla bean, seeds scooped out

Directions:

Soak the almonds in water overnight in an airtight container in the fridge. Drain the old water and then blend the almonds with the new water (3 cups) until it is pretty much all nice and smooth.

Now strain with a cheesecloth or other strainer and voila!

It will keep for about 3 days in the fridge. Enjoy with your alkaline muesli!

Alkaline Recipe #18 Blood Builder Vegetable Juice

by Ross on February 16, 2009

green blood builder juiceFollowing on from last weeks blog post about the health benefits of chlorophyll, I thought it would be excellent to follow it up with one of my favourite juices - the Blood Builder.

This juice is absolutely packed full of chlorophyll and is incredibly highly alkaline.

Blood Builder Vegetable Juice

Serves 2

Ingredients:

1 cucumber
2 large handfuls spinach
Handful parsley
1 stick celery
Handful of kale

Preparation

Simply wash all of the ingredients thoroughly, roughly chop and juice! To give it more of a fruity, less veggie flavour squeeze fresh lime or lemon in at the end.

For extra goodness and zing you could add a scoop of green powder, some pH drops and Dr Young’s ChloropHeal!

I promise you will be bursting with energy after this one!

Alkaline Diet Recipe #17 - Creamy Zucchini Pasta

by Ross on February 12, 2009

alkaline zucchini recipeThis is officially the newest, freshest alkaline diet recipe in the world. My girlfriend and I (well, mostly her) made it last night for our friends Mark and Nat and everyone agreed it was flippin’ delicious. They couldn’t believe it didn’t have cream or cheese in it!

What started out with the intention of being a reasonably healthy meal (we try not to force health on our friends!), ended up being a fully alkaline, raw pasta dish (apart from the pasta!) that left everyone feeling full and happy!

So here’s how it goes:

Creamy Zucchini Pasta

Serves 4

Ingredients:

1 Zucchini (courgette)
1 Bag of Rocket
1/2 Red Onion
1 Bunch Asparagus
12 Basil Leaves
4 Tomatoes
2 Cloves Garlic
4 Serves of Spelt or Vegetable Pasta
Olive Oil
Optional Udo’s for the Sauce

Directions:

Start by getting the pasta boiling, once it is ready, remove from the heat and drain to ensure it doesn’t go sticky or soggy. Drizzle it with olive oil if it looks like it might stick together and form one giant pasta shape.

While this is bubbling away, finely dice the red onion and chop the tomato into chunks. Put these to one side with a few handfuls of rocket.

Now it is time to prepare the sauce - so put 1 chopped up zucchini/courgette, the remaining rocket, the basil and the garlic into a blender with a good drizzle of olive or Udo’s oil and blend until it becomes a thick, light green sauce. Salt and pepper to taste.

Now, stir the sauce in with the pasta (lightly warm if you like, but don’t cook!), put into bowls, top with the tomato, red onion and rocket and voila.

A totally raw, alkaline, filling pasta! Brilliant!

Alkaline Diet Recipe #16 - Almost Alkaline Fajitas!

by Ross on February 2, 2009

oils are good for your body!This recipe is one of my favourite, tastiest alkaline recipes: Almost Alkaline Fajitas! This is a recipe that is very representative of our approach to alkalising here at Energise. This is an almost perfect alkalising recipe. Almost perfect. We could have made it absolutely perfect, but then it wouldn’t be as enjoyable and I doubt I would ever make it again.

I truly believe that: there is more good in hitting 80% consistently than going hard, 100% for 3 days and then quitting. Life should still be about balance, fun and having a good time – not stressing, worrying and watching every single thing we eat, drink and do.

So here it is, a tasty, realistic, almost alkaline recipe:

Almost Alkaline Fajitas

Serves 2
Preparation Time: 20 minutes

Ingredients

Sprouted Wheat Tortillas (or the healthiest wraps you can find)
1 avocado
Handful of spinach
Broccoli (chopped into little florets)
1 grated carrot
Handful of lettuce leaves
Handful of pine nuts
1 tomato
1 red onion
Pinch of paprika
Tablespoon of fresh coriander
1 can of kidney beans
Olive oil

Directions

Firstly, make the salsa for the wraps by finely chopping the tomato and red onion and mixing with a little olive oil.

While this is infusing, lightly steam the broccoli and once it has softened, mash it up and put into the wrap with avocado and salsa. Then add the spinach, lettuce leaves, pine nuts, grated carrot and if you’re using kidney beans warm these and mash a little before adding.

You can also optionally add some jalapenos too!

Voila!

Alkaline Recipe #15 - Delicious Omega Dressing

by Ross on January 28, 2009

oils are good for your body!This is my staple dressing that I use to dress most of my salads, pastas and rice dishes. It is really very delicious and gives the added bonus that it gives you one of your daily serves of omega 3 without you even noticing!

It is also highly alkaline, antifungal and antibacterial. Genius!

Delicious Omega Dressing

Serves 2

2 tablespoons of Udo’s Choice or flax oil (cold pressed)
1 large (or 2 small) cloves of garlic, crushed
Juice of 1/2 lemon
Sprinkle of Himalayan salt
Cracked black pepper

OR

Instead of salt and pepper, use Herbamare - a combination of organic herbs and sea salt.
Here’s a simple, healthy way to liven up a bowl of your favourite fresh pasta.

You can make up a big batch and store, but keep it in an airtight container because the oil will go toxic if exposed to light, air or heat.

Enjoy!

Green Drink: How Green is Yours?

by Ross on August 23, 2007

green drink - how green is yoursHello - just a quick one - I just made myself a luuurvely evening green drink and sweet jesus is it GREEN! I’ve been packing boxes all evening so I deserved something that was going to make me feel good ‘n healthy! I like to have a juiced green drink at least once a day as I know then that no matter what else happens, I will have had at least my minimum veg servings for the day.

And when I’m talking green drinks, this is how leafy green I’m talkin’! I’ve set a standard here, the bar has been raised! So how green is your green drink?!

To make it this glass-melting-ly green I used:

Two big handfuls of spinach
3 sticks of celery
One little gem lettuce
Half a green pepper (capsicum)
Half a cucumber
A handful of alfalfa sprouts
And as a magic booster I always add some of this and this for SUPER alkalising!

If you’ve got a juicer and you’ve not tried a green drink before then definitely give it a whirl! See how healthy and alive you feel afterwards!!!

Alkaline Diet Recipe #14 - Gluten Free Pumpkin Bread

by Ross on September 23, 2006

gluten free pumpkin breadThis is a really simple and tasty recipe, and is especially useful if you are transitioning away from bread or onto a gluten-free diet.

It is a great one to have in summer or winter with soups, stews or just with some avocado and tomato!

Ingredients:

1 small pumpkin
300g gluten-free flour
2 tsp baking powder
1 tsp of italian seasoning
2 tbsp of oil (udo’s choice, hemp oil, flax oil etc)
50-75ml of water

Preparation Time: 30 minutes
Cooking Time: 2 hours

Method:

1. First and foremost, the oven must be preheated to 200C (or gas mark 6). Once this has preheated, put the entire pumpkin onto a baking tray and bake for at least 40-50 minutes or until the pumpkin has become quite soft.

2. Cool the pumpkin (still on the tray) for at least half and hour.

3. Remove the skin from the pumpkin, cut out the stalk and remove the seeds.

4. Mash the pumpkin well, and then stir in the remaining ingredients.

5. Next, put the pumpkin onto a floured surface and knead until the mixture becomes sponge-like. If it feels too sticky, add a little more water.

6. Shape the mixture into a circular loaf shape and place on a lightly oiled baking tray. Make a pattern in the top of the loaf such as a cross.

7. Bake for 30-40 minutes or until done (you can tell by tapping the base of the loaf - if it sounds hollow, it is ready).

…and voila!

Alkaline Diet Recipe #13 - Autumn Tomato & Avocado Alkalising Soup

by Ross on September 5, 2006

Tomato & Avocado SoupAutumn Tomato & Avocado Alkalising Soup

This is a nice soup to have either cold (a bit like gazpacho) or warmed (on a slightly chilly morning or evening)

Ingredients:

5 large ripe (pref vine) tomatoes.
1 ripe avocado
1 spring onion
1/4 cup ground almonds (freshly done yourself, not packet)
1 cup broth from Swiss Vegetable Bouillon
1/4 teaspoon dill seed
Dash cayenne pepper
Sea salt & cracked black pepper to taste

Instructions:

All you need to do is place all of the ingredients into a blended (except one of the tomatoes) and blend! Depending on whether you are going cold or warm - then place the soup into a pan and warm very slightly. Warming so that it is not painful to put your finger into still means that the soup is raw. Add the last tomato (sliced) on top and serve!

Alkaline Diet Recipe #12 - Raw Summer Italian Soup

by Ross on July 14, 2006

This is another great quick, easy and tasty soup to eat when either cleansing or maintaining an alkaline diet. It is a lot lighter than some of the other alkaline raw soups, so it is more summer/spring suited.

Raw Summer Italian Soup

1 avocado (add more for extra creamyness)
4 tomatoes, skinned
A generous bunch of basil
1/4 of a cup of cold pressed oil (olive, hemp or blend)

All you have to do is put the avocado (peeled and stoned), skinned tomato, basil and oil into a blender and whizz until smooth. For extra smoothness you can put through a sieve (removes the tomato pips). I also like to have a drizzle of oil on the top and also to rip a few extra basil leaves on top (because I love basil!).

Serve either chilled, or slightly warmed.

Alkaline Diet Recipe #11 pH Boosting Protein Shake!

by Ross on June 19, 2006

As a vegetarian/ mostly vegan, raw-food enthusiast who loves the gym I obviously find it pretty difficuly to find protein-rich meals and shakes for after a heavy workout. Almost every book and every recipe on lean muscle-building relies almost exclusively on meat, dairy and whey shakes for protein intake. What about vegetarians and vegans? What about people who do not want to sacrifice their health but want to build muscle?

Well, I am hoping that this one helps you out as much as it has helped me. Here is my Energise pH Boosting, Vegan Friendly, Protein Shake!

Ingredients:

1 avocado, peeled and chunked
1 lime, peeled and halved
1 cucumber (add more or less to change consistency), roughly chopped
Tofu 1/2 to 1 cube (silken or soft)
Soy milk - try to find unsweetend (again add to taste/desired consistency)
1-2 big handfuls of fresh raw spinach leaves
Ice to taste (if your blender can handle ice)
Optional: Dr Young HempH Seeds (source of vegan, alkaline protein)

Directions:

Peel the avocado and lime and thoroughly wash the cucumber (if it is a thick skinned cucumber, peel some of this away). Then place all of the ingredients into a blender and whizz it all up. If you are particularly keen on lime then you can garnish with some of the zest! This recipe, in my opinion works best with limes, but if you are keen on lemons that try that too (or a combo of both!).

Dependent upon how much tofu and soy milk you use, this can pack a punch of about 20g of protein per drink - which is not far off that of most vegan un-friendly protein shakes and powders. If you add the HempH Seeds then you bump it up to about 25g too!

Alkaline Diet Recipe #10 Anti Cancer Juice

by Ross on May 31, 2006

anti cancer juice recipeHere is an alkalarian juice recipe that incorporates some of the most powerful anti-cancer vegetables known to man!

The Anti Cancer Juice!

1 beetroot (medium)
2 radish
3 broccoli heads and stalks
1 carrot
1 stick of celery
1/2 potato (medium)

Another easy juice. If you find the taste a bit odd, try squeezing some lime or lemon in afterwards or add half an apple (although if you do this you should try to phase it out because apple is a high sugar fruit). You can also try increasing the amount of celery or add half a cucumber if you want to water it down slightly.

Alkaline Diet Recipe #8 Garlic and Ginger Tonic Tea

by Ross on May 21, 2006

GarlicThis is another great cleanser, and is brilliant for helping the body to remove toxins. The sweetness provided by the honey is just enough to balance out the other ingredients making this an incredibly refreshing tea.

Garlic & Ginger Tonic Tea

4 cloves of garlic, minced
4 chunks of root ginger, grated
1 lemon, juiced
1/2 teaspoon of honey
a small dash of cayenne pepper

  1. Prepare all ingredients, and place them on a large mug/measuring jug/teapot
  2. Cover with just boiled water and infuse for 15-20 minutes
  3. Strain and drink!

Alkaline Diet Recipe #7 Broccoli and Tomato Salad

by Ross on May 16, 2006

BroccoliOK - two recipes and I can hear you say, ‘Ross, with these alkalising recipes you are really spoiling us’ (if that makes no sense, see here). Well, this salad is another dead easy one and the good thing is, is that it is as tasty as it is easy!

Warm Brocolli and Tomato Salad

4 cups broccoli florets
2 cups cherry tomatoes, halved
1 cup spinach
1/2 cucumber, diced
Juice of 1 lemon
1 tablespoon olive oil
2 tsp dried oregano

  1. Very lightly steam the broccoli, until it is just tender
  2. Mix all of the ingredients into a bowl, stirring in the lemon and olive oil

3.      Season lightly and serve while the broccoli is still warm.

Alkaline Diet Recipe #6 Snow Pea & Asparagus Salad

by Ross on May 16, 2006

AsparagusAlthough I am now entering the winter months here in Australia, I am only too aware that over in the UK and Europe you guys are coming into summer - and being a Brit, the Aussie winter feels a lot like summer to me anyway. So I have been experimenting with new salads this week and this recipe here alongside my next post (which is going to be another salad) are my current favourites.

Snow Pea & Asparagus Salad

2 cups snow peas
1 bunch fresh asparagus
1/2 packet fresh bean sprouts
1 cup spinach
Sprinkling of pine nuts
Cold pressed olive oil

Instructions:

  1. Very lightly steam the asparagus and snow peas, for 3-6 minutes
  2. Let these ingredients cool slightly while you mix all of the other ingredients into a large bowl
  3. Now add in the asparagus and snow peas and season lightly
  4. As an option squeeze fresh lemon or lime juice over the salad and serve!

Alkaline Recipe #5 Alkalising Raw Soup

by Ross on May 1, 2006

Alkalising Raw Soup
Serves 2

This is definitely a highly energising soup and is a big favourite while on a cleanse or detox. Contains avocado which is high in EFAs and cucumber which is well known for its cleansing properties. The taste of this soup can be dramatically altered by the use of the herbs and spices mentioned or by alternating between lemon and lime.

Ingredients:

1 avocado
2 spring onions
1/2 red or green pepper
1 cucumber
2 handfuls of spinach
1/2 clove of garlic
Bragg Liquid Aminos to taste
100ml of light vegetable Bouillon (yeast free)
Juice of 1 lemon or lime
Optional: coriander, parsley, cumin.

Blend the avocado and stock to form a light paste, then add the other ingredients and blend.

Simple as that!

Alkaline Recipe #4: The Ultimate Liver Cleanse Recipe

by Ross on April 23, 2006

Liver Cleanse Recipe

Liver Cleanse Juice

This is an excellent liver cleanse recipe that I have adapted from about four or five other liver cleanse recipes that I have tried over the years. I have supercharged it with a few extra ingredients, but have put the main, base ingredients in bold to highlight the essentials.

I would recommend doing this over the weekend, and in the morning. It is particularly effective if you have undertaken some light exercise such as walking or jogging prior to the liver cleanse as this helps to get the toxins moving out of the body and invigorates the lymph system.

After the juice I would also recommend some breathing exercises to help the lymph flow on its way!

The Recipe for the Ultimate Liver Cleanse!

Serves 2

Directions

  1. Squeeze the juice of the grapefruit and lemon into a blender
  2. Next, grate the garlic and the ginger, and then using a garlic press, squeeze this into the juice
  3. Now add the water, Udo’s and acidophilus powder and blend for 30 seconds
  4. Add more ginger/garlic to taste

This juice contains all of the most potent liver cleansing ingredients, and gives your liver a gentle flush and the opportunity to heal itself. There are no side effects to this drink, apart from a bit of garlic-breath for a while. However, the grapefruit removes most of the odour.

I have also been told that this is the most incredible hangover cure in the world - so it might be worth bearing in mind just for that! It contains everything you would need to cure a hangover (vitamin c, omega 3, probiotics, water, ginger) so I can see how it would work!

Alkaline Recipe #3 Dressed to Impress Asparagus

by Ross on February 24, 2006

OK - this one is really simple, and really nice. It makes a particularly good starter, or alternatively just place the asparagus on top of a nice healthy salad and put the dressing over both. Beautiful.

Serves 2
Ingredients:

12 asparagus stems (bend towards the end and let them snap naturally, a la Jamie Oliver)
8 spring onions
2 tablespoons melted (avocado) butter
Grated lemon peel of half a lemon
Fresh lemon juice of a whole lemon
Fresh thyme

Directions:

Lightly steam the asparagus and spring onion together (for about 4 minutes or until as tender as you like - although remember, overcooking removes nutrients!). Then, mix together the avocado butter, lemon rind, juice and thyme to make a dressing. If it is too zingy, then add some cold-pressed extra virgin olive oil to neutralise the lemon a little. Now decoratively stack the asparagus and spring onion and dress.

Alkaline Recipe #2 Hummous from Heaven

by Ross on January 30, 2006

I cannot claim as much kudos for this recipe as I found it on Healthy Pages. It was created (in some part) by Giles (energylz)’s other half! Giles also happens to run this Reiki site. Thats the good thing about Healthy Pages, lots of the members are also webmasters of a whole host of interesting health and wellbeing sites!

Anyway, on with the recipe:

1 can of chick peas (or home cooked chick peas)
1 tablespoon of Tahini paste (light or medium cos dark is too heavy IMO)
Small clove of garlic (crushed or finely chopped)
Lemonjuice from 1/2 Lemon (or to taste)
1 tablespoon olive oil

Put all ingredients in a bowl and blend with one of those nice fast whizzy hand blender thingies.

Season with Salt and Pepper to taste

Variations:
Add handful of black olives before blending
or
Change chick peas for butter beans
or
Adding fresh tomatoes before blending

Alkaline Recipe #1 Detox Lime-Chili Stir ‘Fry’

by Ross on January 23, 2006

OK, this is a great recipe. Firstly it is great because it was invented and constructed 100% in my kitchen (although admittedly not entirely by me alone), and secondly because it is 100% healthy, alkalising and delicious.

Detox Lime-Chili Stir ‘Fry’

Ingredients:

Pak-Choi
Carrots
Mange-Tout/Sugar Snap Peas
Beansprouts
Broccoli
Cabbage (red or green)
Fresh Lime Juice
Chili
Coriander
Vegetable Boullion
Brown Basmati Rice/Wild Rice

Directions:

Firstly, pulp the coriander with a pestle and mortar along with the finely chopped chili, adding lime juice as you go to make a dressing/sauce. Then set aside to infuse.

Now chop all of the vegetables fairly finely (so that they will cook quickly). Steam these until they are only just cooked (still a little crunchy).

Now place all ingredients on a bed of fluffy, steamed rice and cover with the coriander and lime-chili sauce.

Serve, piping hot with a smile.

The beauty of this is it’s simplicity. Optionally you can steam fry the vegetables in a vegetable boullion stock if you do not have a steamer.

Another option is to have prawns with this (if you are into seafood).

I have not included quantities as it is probably best to find your own way. Also, of course, feel free to just use whatever vegetables you have available to you.

 

 

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