You will need:
Sprouted grain English muffin, regular or cinnamon/raisin
“Olivio” olive oil spread, or “Earth Balance” coconut spread
Organic black strap molasses
Slice bread in half and toast, slather with spread of your choice and black strap molasses, ENJOY!
One loaf “Ezekiel 4:9” sprouted grain cinnamon/raisin bread.
4 cups almond milk
4 organic eggs
1/2 cup coconut palm sugar or other natural sugar
(optional) use Stevia instead of sugar
1 tsp 100% pure vanilla
Palm oil, for greasing the pan
1. Pre-heat oven to 350 degrees. Grease bottom of a 9 X 15 inch pan with palm oil. Tear bread into 1-2 inch pieces and place in pan.
2. In a large bowl, whisk milk, eggs, coconut palm sugar and vanilla until thoroughly blended. Use Stevia for additional sweeteness, according to your tastes.
( Stevia has a delayed sweeteness, so by adding a small amount of coconut palm sugar you can increase the initial sweeteness using a sugar that has a low glycemic index.
Once the coconut palm sugar “wears off,” the Stevia takes over with your taste buds!)
3. Pour milk on top of bread. Using a wide spatula, press all the bread pieces down to allow each piece to be saturated thoroughly. Bake for 40-50 minutes, or until the top starts to look slightly browned.
Serve warm or chilled. Keeps chilled for about one day.
Coconut Milk Vegetable Soup
1 vidalia sweet onion, diced into large chunks
coconut oil (preferably virgin, since this is a coconnut dish anyway)
1 can organic coconut milk
1 cup light coconut milk
2 garlic cloves, minced
4 tsp slivered almonds
2-3 tsp coriander seeds
large handful of green beans, cut into 1-inch pieces
1 large sweet potato
2 bay leaves
1 head bok choy, roughly chopped (green leafy parts only)
2 tbsp lemon juice
bean sprouts and/or green onions for garnishing
1. Using a peeler, remove skin from sweet potato and chop into 1-inch pieces. Then cook in boiling water until just soft. Add the green beans during the last 2 minutes. Drain and set aside.
(Hint – Eat a small piece of the sweet potato while it is still raw!) When the sweet potato is done, strain and set aside in a bowl.
3. While the sweet potato is cooking, heat coconut oil in large wok. Dry-cook the coriander seeds for about 1 minute, or until fragrant, then remove from heat. Using a pestle and mortar, crush the coriander, garlic, and almonds into a rough paste and set aside. In the same oil (you may need to add a little more), cook onion until just soft.
4. Add the crushed spices to the onion and cook for about 1 minute, tossing together thoroughly.
5. Pour in both cans of coconut milk and add the bay leaves, then bring to a simmer. Turn off heat. Add the sweet potato, green beans, and bok choy.
6. Garnish with bean sprouts if desired. Season with sea salt and fresh ground pepper.
The Gourmet Alkaline Lifestyle 