Alkaline Beach Picnic

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.

Chickpea Salad

(serves  4)

You will need:

1 14 oz can chickpeas (rinsed), or 1 cup cooked chickpeas (you could also use a vareity of other beans)

6 scallions, diced

1 large tomato, diced

1 small green bell pepper, diced

1 small red onion, diced

10-12 black olives, whole or cut into pieces

1 1/2 tbsp capers

2 tbsp chopped parsley

1 tbsp chopped basil

4 hard-boiled eggs, quartered

Dressing:

5 tbsp olive oil

3 tbsp apple cider vinegar

sea salt and fresh ground pepper

1.  Assemble all salad ingredients in large bowl, leave the eggs out for garnishing.

2.  Mix the dressing ingredients together in a separate bowl.

3.  Toss together.  Garnish with the hard-boiled eggs.

Spinach and Quinoa Salad

Spinach and Quinoa Salad

You will need:

Salad 3/4 cup uncooked quinoa, any color

filtered water

3 large handfuls raw spinach, chopped

1 large broccoli head

1 small tomato

1/4 cup sweet Vidalia onion, chopped (optional)

sea salt and fresh ground pepper

chopped basil leaves (optional)

Dressing:

1/4 cup extra virgin olive oil

juice of 1 lime

1 tbsp hemp oil

1 1/2 tbsp apple cider vinegar

1-2 tsp each of fresh: parsley, basil, marjoram, taragon, and/or cilantro.

sea salt/fresh ground pepper

1.  Bring water to a boil, cook quinoa as directed on package.  Let completely cool.  (This can be done a day ahead and stored in a sealed container in the refrigerator.)

2.  Cook onion (if using) in coconut oil and sea salt over medium heat for about 3 minutes, tossing every 45 seconds or so.  Add broccoli, sea salt, and fresh ground pepper and sautee for an additional 2 minutes, tossing every 20 seconds.  Remove from heat.

3.  Add spinach to cooled quinoa and toss.  Add broccoli mixture while it is still warm (to coax flavors out of the fresh herbs).  Then add the rough-chopped basil leaves if desired, and chopped tomato.  Pour on dressing and toss until dressing is evenly distributed.  Enjoy!

Alkaline Tabbouleh

Alkaline Tabbouleh

There are many great online recipes for tabouleh made with quinoa.  Quinoa is your alkaline substitute for cous cous, and it is an excellent source for protein!  The power-food of the Inca, adding quinoa to your diet is something I highly recommend.

Click here for the tabouleh recipe pictured.

 http://www.epicurious.com/recipes/member/views/QUINOA-TABBOULEH-50103262

I made the chips out of sprouted grain tortillas wraps, toasted until crisp, and broken into pieces.

Miso Soup with Vegetables

Miso Soup with Vegetables

Miso soup is a staple in Japan, and a major part of the macrobiotic diet, a diet that has tremendous healing abilities.

Not only is this easy enough for kids to make, it is also packed with nutrition!

You will need:

Miso soup packages (the number of servings should be on the package)

Vegetables such as:

carrots/celery/Bok choy/spinach/radish/bean sprouts/asparagus/bell pepper

1.  Bring water to a boil in a tea pot or sauce pan.  Pour hot water into bowls with miso soup mix.  Stir.

2.  Add a handful of chopped and diced vegatables, enjoy.

Note:  To make this a boxed lunch, bring your package of miso concentrate/powder with you, along with a baggie full of pre-chopped, lightly steamed (optional) vegetables.  As long as you can find hot water at lunchtime, you can make this soup easily.  And make sure you bring a bowl!

Brown Rice Pasta #2

Brown Rice Pasta #2

8 oz brown rice pasta spirals

6 pieces of sundried tomato in olive oil, chopped into small pieces

3-4 scallions3/4 cup spinach/arugula mix, chop the spinach

1/2 cucumber, diced or grated

Celtic sea salt and fresh ground pepper

Dressing:

4 tbsp olive oil

1 tbsp apple cider vinegar

1/2 tsp coconut palm sugar

1 tsp dijon mustard

Celtic sea salt and fresh ground pepper

5 basil leaves, finely chopped

1.  Prepare dressing by whisking all ingredients together, set aside to let flavors blend.

2.  Cook pasta, meanwhile prepare vegetables.  When pasta is ready, drain and rinse and toss in a large bowl with the dressing.  Let cool for just a few  minutes until warm.

3.  Toss pasta with vegetables, spinach, arugula, and season .  Serve warm or at room temperature. This is excellent as part of a boxed lunch, or as a side item.