Chickpea/Wild Kelp soup with brown rice pasta
The kelp fills the soup with natural iodine, and gives it a slight hint of the taste of the sea!
1 cup dried garbanzo beans (or a 14 oz can of cooked garbanzo beans)
4-5 cups water
3 large garlic cloves, peeled and quartered
1 bay leaf
Fresh ground pepper
1/3 cup snipped wild Sea Kelp
1 large sprig rosemary
2-3 sprigs oregano
Celtic sea salt
1 tbsp Italian seasoning
1-2 tbsp olive oil
1 green bell pepper, chopped
4 scallions, diced
1 1/2 cups brown rice pasta shells or spirals
(if using pre-cooked, canned garbanzo beans, skip step 1)
- Soak dried garbanzo beans for 6-8 hours in clean, chlorine/fluoride-free water.
- Bring 2 cups of water to a boil. Rinse and drain the garbanzo beans and add them to the water, along with the garlic cloves, 1/2 tbsp Italian seasoning, 1 vegetable bouillon, sea salt, and the bay leaf. Boil for 15 minutes, then simmer for about 30 minutes adding more water when necessary.
- Remove from heat. Add the sun dried tomatoes, capers, and fresh herbs. Cover and let the heat pull the flavor out of the herbs. Toss a few times so that the herbs are mixed into the food.
- Remove herb stems. Using a slotted spoon, remove about 1/3 of the bean mixture, along with 2-3 tbsp of the water from the pan, and puree in a food processor. Return the pureed mixture to the pan. Add the remaining water, remaining Italian seasoning, and the snipped sea kelp. Bring to a boil.
- Add the pasta and cook until al dente, turn off heat. Remove visible herb sprigs. Toss in the green bell pepper, stir in the olive oil, and add sea salt if needed. Dish into bowls and garnish generously with scallions and ground pepper. Garnish with freshly chopped chives or basil if desired.
Alkaline veggie burger
More flavorful than regular hamburgers, and better for you.
Sprouted grain burger bun
“Organic Sunshine” veggie burger (Available at Whole Foods. Made from brown rice, not wheat or soy.)
Spinach (or romaine, or sprouts)
“Eden” brand mustard, made with apple cider vinegar
- Heat the oil on medium heat, then cook the burger. When almost done, lightly toast the bread.
- Arrange ingredients on bun.
Egg and spinach on sprouted grain toast
Quick and easy, but packed with flavor and nutrition.
1 tbs Coconut oil
¼ cup diced yellow onion
1 organic, cage-free egg
2-3 oz crumbled goat cheese
Sea salt (if desired)
5-7 spinach leaves
Sprouted grain bread
Soften the onion in the coconut oil over medium heat. Add the egg and goat cheese, scramble until cooked. Lightly toast the sprouted grain bread, then spread hummus on bread. Assemble the egg onto bread, then top with raw spinach leaves.
Serve with a shot of wheatgrass and grapefruit juice or lemon water.
Alkaline tuna sandwich
(makes two sandwiches)
4 slices of sprouted grain bread
1 can wild caught albacore tuna in water
1 carrot, shredded
5-7 large basil leaves, chopped
1 tbsp tarragon leaves, chopped
1 tsp ground flax seed
1 tbsp Italian seasoning
Sea salt and fresh ground pepper
1 ½ tbsp Olive oil
1 tsp Hemp oil
“Eden” brand stone ground mustard with apple cider vinegar (optional)
- Drain oil from tuna. Using a fork mix the tuna, carrot, basil, tarragon, flaxseed, Italian seasoning, olive oil and hemp oil together in a medium bowl. Add sea salt and fresh ground pepper to taste.
- Place 1-2 tbsp goat cheese on top of two slices sprouted grain bread. Toast all four slices of bread lightly in a toaster over, until bread is soft and warm. Using a knife, spread the goat cheese evenly.
- Assemble the tuna, spinach, and mustard onto the sprouted grain bread, with the goat cheese as the top slice.
Brown rice balls with fennel and goat cheese
6 c vegetable stock
2 tbsp coconut oil
2 garlic cloves, minced
1 med white or yellow onion, finely chopped
1 large fennel bulb, finely chopped
1 tbsp balsamic vinegar
5-7 tbsp Bragg’s Liquid Amino (let your taste buds guide you)
3 c brown rice
2 8oz packages of crumbled goat cheese
½ c scallions, snipped
1 egg, lightly beaten
1 c sun-dried tomatoes
1 c goat cheese
½ c frozen peas, thawed
1 cup spelt flour
2 tbsp amaranth flour
3 tsp Italian seasoning
3 extra eggs, lightly beaten
Peanut oil for deep-frying
- Pour the stock into a large pan and bring to a boil. Reduce heat to a low simmer, cover, and leave to the side.
- Heat the coconut oil in a large wok and cook the garlic and onion over medium heat until just softened. Add the fennel and cook for about 10 minutes until it starts to brown. Add the vinegar and Braggs Liquid Amino and toss mixture until evenly coated. Stir in the uncooked rice, and add ½ cup of the vegetable stock. Stir. Add more stock over a 20-25 minute period, in ½ cup increments as needed, until completely absorbed and rice is tender.
- Remove rice from heat and add 1 package of goat cheese, chives, egg, and sun-dried tomatoes. Toss until ingredients are evenly distributed. Cover and cool.
- Place the peas and the 3 lightly-beaten eggs into separate small bowls. In a third larger bowl, mix the spelt flour, amaranth flour, Italian seasoning and ground pepper together. Using your hands, shape the rice into large balls. Using the back of your knuckle or a round object about the same size, make a hole in the center of the rice ball. Place 5-6 green peas, along with 1 tsp of goat cheese, into the hole and then squeeze the hole shut.
- Roll rice ball in the eggs, then mash together once more. Roll in the spelt flour mixture until covered completely with flour.
- Place rice ball into pre-heated peanut oil (350 degrees). (Using an electric fondue pot is an excellent way of handling this part of the recipe!) Deep-fry for about 2 minutes, or just when the flour starts to look golden brown. Remember that the ball will continue to cook for several minutes after it is removed from the heat.
- Remove ball and let cool slightly before serving.
Great for special Sunday pancake morning!
Power-packed with lots of grains, fiber, and seeds.
½ c brown rice flour
½ c buckwheat flour
¼ c arrowroot
1 tbsp ground flaxseed
1 tbsp hemp protein
¾ c muesli mix
1/2 c rolled oats
½ c mixture of slivered almonds, sesame seeds, and pumpkin seeds
3-4 tbsp Goji berries
2 tbsp chia seeds
3-5 tbsp unsweetened coconut flakes
2 tbsp finely chopped dates
1 tsp pure vanilla (not made with corn syrup)
1 ½ – 2 c almond milk (this batter tends to be thick, but add enough milk to make it close to regular pancake batter)
Diced strawberries, blueberries (optional, and if not trying to lose weight)
100% pure maple syrup or lightly warmed raw honey
(use black strap molasses for the most alkaline option)
- Combine dry ingredients in a large bowl. Add muesli mix, vanilla, and almond milk and stir until a pancake batter forms. It will be slightly lumpy with all the nuts in it, but you want the batter to be as close to the consistency of regular pancake batter as you can, using more milk if needed.
- Heat a few teaspoons of coconut oil on the surface of a griddle and spoon batter onto surface. Pancake will be ready to turn over when it lifts easily off the griddle. Trying to turn it too soon will cause you to tear the pancake, as it sticks to the surface until cooked.
- If using a butter-type spread, use a spread made of olive oil or coconut oil. Sprinkle diced strawberries if desired, pour 100% pure maple syrup. If using raw honey, place in a bowl of warm water to help it pour better.
(Note – You can mix the dry ingredients (minus the vanilla and almond milk) ahead of time and store it in your refrigerator in zip-lock bags. It will be ready for special pancake mornings, and all you have to do is add the vanilla and almond milk!)