Author Archives: gourmetalkaline

Almond pulp and green apple raw cookies

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Turn your organic almond pulp (from making your own almond milk) into healthy sweet bars/cookies!

Ingredients:

2 1/2 – 3 cups almond pulp (organic if possible)

7-9 dates

1 Granny Smith apple

2 tbsp blackstrap molasses

1-2 tsp cinnamon

2-3 tbsp raw honey

1/4 cup coconut flakes

1.  Combine all ingredients in a food processor until a grainy dough that can be smashed in to cookies or bars.

2.  Place cookies/bars in food dehydrator on pieces of parchment paper, dehydrate 6-10 hours at 105 – 115 degrees Fahrenheit, depending on how thick they are.

3.  Store covered in refrigerator for up to 10 days.

Option ingredients: cocoa nibs, cocoa powder, chocolate chips, nuts, seeds, ground cloves, coconut palm sugar, etc

Lemon/Berry Spritzer

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(freeze glasses first)

carbonated mineral water

fresh squeezed lemon

stevia

1.  Squeeze lemon juice out of lemon, use 1/2 to whole lemon, depending on how strong you want your drink.

2.  Add a small amount of stevia, fill frozen glass half full of carbonated water.

3.  Stir drink well using a fork, stirring it hard enough to create a foam top.  Add ice, then fill the rest of the glass up with fresh carbonated water.

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Add berry flavor!

Select a few handfuls of your favorite berry/s.

Using a pestle and mortar, smash the berries into pulp and juice.

Push the pulp through a small-grade strainer and add to the lemon and stevia in step 1 above.

Coconut/Almond Milk Ice Cream

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(serves 4)

14oz can coconut milk

14 oz unsweetened almond milk (re-fill the can)

2 tbsp coconut palm sugar

1-2 tbsp raw honey

1 tbsp arrowroot

1/2 vanilla bean (optional)

grated chocolate (optional)

berries, nuts, fruit, etc (optional)

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Thoroughly mix all ingredients, freeze in a small ice cream maker.

Alkaline chocolate pudding

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You will not believe how delicious this is!!!  Its tastes like a bowl of cold chocolate pudding!  Thanks to a vegan friend who introduced me to this.  It has opened the door for experimentation for other flavors!

You will need:

 2 avocados

1/4 cup raw honey

1/2 cup almond milk

1/3-1/2 cup dark chocolate powder

1 tsp 100% pure organic vanilla

Stevia to taste (just a few sprinkles)

1.  Process all ingredients until smooth, chill.

You can use a food processor, a blender, or a hand-held mixer.  You can also use the old-fashioned hand-mixers that don’t require electricity

Granny Smith Apple, Cinnamon and Coconut Flake raw flatbread

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4 granny smith apples

1 fuji apple

1 1/2 cup ground flax seed (you can use pre-ground for this recipe)

1 tbsp cinnamon

1/2 cup filtered water

4 tbsp raw honey

1/8 tsp stevia

handful of walnuts

1/4 tsp cloves

1/2 cup coconut flakes

2 tbsp coconut oil

1.  Core the apples and cut them into chunks.  In a food processor, process the apples, cinnamon, water, and raw honey until almost smooth.  Add Stevia to taste.

2.  Add the walnuts, cloves, coconut flakes, and coconut oil.  Process until smooth.

4. Cut 9-12 square pieces of parchment paper and place 4 on each of the dehydrator trays, trimming the ends so they don’t stick out.  Spoon the apple mixture onto the pieces of parchment paper, spread until the “flatbread” is about 1/2 inch thick.

5.  Dehydrate at 115 degrees F for 7-9 hours.  Each piece is ready when the parchment paper peels off easily.

7.  Store in a sealed container in the refrigerator for up to 10 days.

Optional topping #1:

Raw cashew cream and berries with fresh ground flax seed

I added a handful of blueberries to the cashew cream, which gave a a light blue color.

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Optional topping #2

Raw honey, almond butter, sliced banana

(picture not available, we ate it before we took the picture!)

Portabella, tomato and buckwheat raw flatbread

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You will need:

1/4 cup buckwheat, soaked in hot water for 15-20 minutes

1 large handful walnuts

5 medium-large tomatoes, quartered and seeded

1 zucchini, chopped into large pieces

1 tsp turmeric

 1 tsp garlic powder

8-10 basil leaves

1 tbsp dried cilantro

medium handful of mixed nuts such as pumpkin seeds, slivered almonds, sunflower seeds, walnuts

1/4 cup grounded flax seed

2 tbsp Bragg’s liquid amino

1 cup chopped kale

extra virgin coconut oil or grass-fed organic butter

sliced yellow onion, diced

portabella mushroom, diced

cherry tomatoes, halved

plain hummus

100% pure olive oil

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1.  In a food processor, process the walnuts, zucchini and tomatoes until chunky.

2.  Add spices and herbs and seeds, Bragg’s liquid amino, and kale.  Process until gritty and smooth.

3.  Using the width of your dehydrator as your guide, cut 9-12 square pieces of parchment paper and place 4 on each of the dehydrator trays.  Spoon the zucchini mixture onto the pieces of parchment paper, spread until the “flatbread” is about 1/2 inch thick.

5.  Dehydrate at 105 degrees F for 7-9 hours.  Each piece is ready to turn over when the parchment paper is able to be peeled off easily.

6.  Dehydrate for another 6 -8 hours at the same temperature.  Remove each piece as it become solid, yet not completely dried out.

7.  Store in a sealed container in the refrigerator for up to 10 days.

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To assemble:

1.  Cook the diced onion, mushroom, and tomato in coconut oil over medium heat for about 5 minutes, or until they all start to turn soft.

2.  Spread hummus on flatbread.  Top with warm onion/mushroom/tomato mixture.

(Pictured with a brown rice pasta side dish, such as this one.)

http://gourmetalkaline.com/2011/09/02/brown-rice-pasta-2/

Cucumber and dill on raw zucchini flatbread

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Flatbread:

3-4 small to medium zucchini, roughly chopped

1/4 white onion, quartered

3/4 cup ground flaxseeds (about 1/2 cup before grinding)

1 cup ground mixed seeds such as pumpkin, sunflower, almonds. walnuts (about 2/3 cup before grinding)

1/4 cup extra-virgin olive oil

2 tablespoons Bragg’s liquid amino

3 tablespoons coconut nectar

Topping:

plain hummus

cucumber, sliced into 1/4 inch pieces

dill

Celtic sea salt

100% pure olive oil

(optional: basil, tarragon, fresh ground pepper, chives)

1.  In a food processor, process the chopped zucchini and onion until it turns into a coarse mixture.

2.  Add the ground seeds and nuts, process until it has processed almost into a creamy paste, but still has small chunks.

3.  Add the Bragg’s liquid amino, herbs, Celtic sea salt, olive oil and coconut nectar, process until smooth.

(you could also use Stevia, brown rice syrup, coconut palm sugar, etc, adjust amounts as needed)    

4. Using the width of your dehydrator as your guide, cut 9-12 square pieces of parchment paper and place 4 on each of the dehydrator trays.  Spoon the zucchini mixture onto the pieces of parchment paper, spread until the “flatbread” is about 1/2 inch thick.

5.  Dehydrate at 105 degrees F for 7-9 hours.  Each piece is ready to turn over when the parchment paper is able to be peeled off easily.

6.  Dehydrate for another 6 -8 hours at the same temperature.  Remove each piece as it become solid, yet not completely dried out.

7.  Store in a sealed container in the refrigerator for up to 10 days.

To assemble:

1.  Spread hummus on the flatbread.

2.  Arrange cucumber slices, and then sprinkle with dill, sea salt, and other herbs.

3.  Drizzle with olive oil.

The Budwig Diet, “Blueberry Cheesecake”

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The Budwig Diet

A powerful tool against cancer, many people have successfully used this tasty dessert to reverse their cancer naturally!  When combined with an Alkaline Diet, this can become a useful way to prevent degenerative diseases of all types.  I hear that this is also a great energy-booster for athletes, providing the cells with raw premium fuel!

(per serving)

4 tbsp organic cottage cheese

2 tbsp lemon-flavored raw flax oil

(always use the kind found in the refrigerated sections of your health food store)

1 1/2 – 2 tbsp raw honey

2 tbsp fresh ground flax seeds

handful of walnuts, ground up coarsely

handful of organic berries (whatever is in season)

1.  Using a hand-held blender/mixer, blend the cottage cheese and the flax oil until the flax oil is completely blended into the mixture.

2.  Add the raw honey and blend again until smooth and creamy.

3.  Add ground walnuts to the bottom of the dish, then spoon on cottage cheese mixture.  Grind up the flax seeds and immediately sprinkle them on top, then add the blueberries.

4.  Eat immediately!

(the oil in the flax seeds will remain fresh for about 15 minutes, but then it will start to turn rancid)

For more information about the Budwig Diet, check out these books and videos!

“Bacon,” lettuce and tomato

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"Bacon," lettuce and tomato

You will need:

“Smoky Bacon ‘Turtle Island’ Tempeh Strips” (found near the tofu products)

(see link below)

onion, thinly sliced

1 tbsp coconut oil

spinach

tomato, thinly sliced

goat cheese

dijon mustard (optional)

sprouted grain bread

your favorite herbs (basil, oregano, marjoram, dill, chives, etc)

1. Heat coconut oil on med-high, cook tempeh strips and onions

2.  Lightly toast sprouted grain bread, place 1-2 tbsp goat cheese on bread during the last 1 minute.  Spread the goat cheese when it is warmed.  Spread mustard on one slice of bread (optional)

3.  Assemble tempeh strips, spinach, onions and tomato on warmed sprouted grain bread.  Sprinkle with fresh or dried herbs.

Enjoy!

http://www.tofurky.com/tempehproducts/marinated_strips.html

Alkaline Beach Picnic

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Beach Picnic

Going to the beach, or to the park for a picnic?

Here is an sample of an awesome alkaline picnic lunch for two!

asparagus spears

carrot spears

celery

hummus

side salads with olive oil and apple cider vinegar/herb dressing

(pre-mix the salad dressing and store in twist-top container)

quinoa tabouli

(here is a nice recipe - http://www.food.com/recipe/quinoa-tabouli-140618 )

veggie wraps

(sprouted grain tortilla with hummus spread on it, stuffed with lettuce, asparagus spears, shredded carrots, sprouts, olives, spinach, herbs, seeds, etc)

berries and/or apples

water

Store in cooler with ice or frozen ice packets

The combination of sea salt air, ocean water, sunshine, and alkaline food….priceless.