Buckwheat and Vegetable Soup

 

 

You will need:

1 sweet onion, chopped into large pieces

coconut oil

2-3 garlic cloves, minced

3 carrots, sliced into 1/2 inch pieces

4-5 cups water

1 vegetable bouillon cube

1/3 cup buckwheat groats

fresh chopped herbs such as basil, purple basil, oregano, thyme, sage, chives

2 celery spears

sea salt

1.  In a large wok, saute the onion and carrots in coconut oil on medium-high heat, cook until both almost soft.

2.  Reduce heat to medium, add the water and vegetable bouillon and simmer until onions and carrots have become almost soft but not mushy and bouillon is dissolved.

3.  Turn heat down to medium-low and add the herbs and buckwheat groats.  Allow the groats to swell, stir often and add water if needed.

4.  Add celery at the last minute, turn off heat, and serve.

(Optional – add sugar snap peas, or sliced zucchini, yellow squash, etc during step 4 if desired, to keep them as raw as possible. Tomatoes could be added in step 2.)

Coconut/Pomegranate “Martini”

You will need:

1 chilled martini glass

1 martini shaker, 1/2 full of crushed ice

3/4 cup SO Delicious coconut milk beverage (pictured below)

1/4 cup pomegranate juice

1/2 cup cold water

1/16 tsp Stevia (use the tiny scoop that often comes with pure Stevia powder)

Mint leaves for garnish (optional)

1.  Put all ingredients in shaker and shake for about 30 seconds.  Pour into chilled glass and enjoy!

Raw Seed/Blueberry/Spinach Salad w/t Raspberry Vinagrette

Large handful of raw spinach

3-5 dandelion leaves, finely chopped

1 kale leaf

chia seeds

sliced almonds

raw pumpkin seeds

chopped raw walnuts (optional)

Handful organic, raw blueberries

(In this picture, there are also wood sorrel leaves sprinkled on top of the salad!  Wood sorrel is a wild, edible (and tangy) weed that grows abundantly in most of the United States.)

Raspberry dressing:

1/4 cup raspberry vinegar

3-4 tbsp coconut palm sugar (or use a tiny amount of Stevia)

2 tsp dijon mustard

1/2 cup 100% pure olive oil

(check the ingredient label, if it does not say this it is probably cut down with canola oil)

Whisk all ingredients together.

1.  Toss spinach with chopped dandelion leaves and then assemble on plate.

2.  Sprinkle nuts on top of spinach, add dressing, enjoy!

Alkaline Coleslaw w/t Dandelion and Chia Seeds

You will need:

1/2 organic green cabbage

2 organic carrots

1 organic cucumber

handful of chopped parsley

3-5 dandelion leaves, finely chopped

1 tbsp fresh chopped basil

1/2 lime

2 tbsp 100% pure olive oil (if you do not see this on the ingredients list, it is most likely cut down with canola oil)

Optional ingredients: chia seeds (sprinkle on just before eating), coconut palm sugar to taste, black seed, cranberries, herbs, fresh ground pepper, sesame seeds, raw pumpkin seeds, sunflower seeds.

Picture below with black seed and cranberries.

DSCN7497

1.  Shred cabbage, carrots and cucumber.  Toss together along with the chopped parsley, dandelion leaves, basil and other ingredients.

2.  Squeeze the lime and drizzle the olive oil over the slaw mixture, toss to coat evenly.  If you like your coleslaw slightly sweet, use the coconut palm sugar to get the sweetness you like.

3.  Sprinkle each serving with a tsp of chia seeds, serve immediately so that the Omega-3 from the chia is fresh.

Sweet Peppers and Portabella in Coconut Oil

What makes this recipe alkaline is that the vegetables are cooked in coconut oil, and the peppers are still crisp and not over-cooked.

It is a fast and easy recipe that cools quickly, so save it for last when cooking an entire meal!

Ingredients:

1 small organic sweet onion, cut into large chunks or small bites (your preference)

3-5 organic sweet peppers, sliced long-ways (try to mix colors)

1 package pre-sliced organic portabella mushrooms

coconut oil

minced garlic

dried or fresh herbs such as basil, oregano, and marjoram

sea salt or Bragg’s liquid aminos

1.  Heat 2 tbsp coconut oil, then saute the onions until soft.  Add the mushrooms and the garlic, cook  for 1 minutes on each side.

2.  Turn the heat down and add the sweet peppers, season with the herbs and sea salt or liquid aminos if desired (not too much or dish will be too salty).  Saute and toss often for an additional 1-2 minutes, or until the peppers just start to cook but are still firm and crisp.

3.  Quickly remove from heat so that the peppers do not over-cook.  Enjoy!

(Add more coconut oil if the mixture becomes too dry.)