Monthly Archives: April 2012

Strawberry and Goat Cheese on Sprouted Grain Bread

by

0

While not totally alkaline, this recipe allows you to satisfy your sweet tooth with some interesting and exciting taste combinations, while remaining nutritious and almost guiltless.

You will need:

coconut oil

sprouted grain bread

goat cheese

3-4 basil leaves, chopped

2-3 large strawberries, sliced

organic red pepper jelly

1.  Heat a flat surface, spread 1 tbsp coconut oil when it is hot.

2.  Smear the goat cheese onto one slice of bread, and the red pepper jelly on the other slice.  Add basil leaves and strawberries.  Press the slices together and lay on top of the hot coconut oil.

3.  Cook until toasted on both sides and goat cheese is starting to melt.  Cut in half for easier handling, if desired.

Enjoy!

Wild Mushroom and “Smoky Maple Bacon” Tempeh Salad

by

0

You will need:

3-4 swiss chard leaves

3 large handfuls of spinach

2 tbsp each parsley and cilantro,finely  chopped

4-5 dandelion leaves, finely chopped

1/2 cup raw walnuts, chopped

coconut oil

“Turtle Island Foods, Inc.” Smoke Maple Bacon Tempeh strips, diced into small pieces

(you will find these next to the tofu in the produce section of your grocery store)

1 package wild mushrooms

pumpkins seeds

chia seeds

For dressing:

5 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

pinch of coconut palm sugar

sea salt

(Mix all ingredients together and whisk briskly until mixed completely.)

1.  Chop and toss all green leafy ingredients, divide onto 3-5 plates.  Top with chopped walnuts.

2.  Heat coconut oil and cook mushrooms until soft.  Add the chopped walnuts and diced tempeh strips, and continue to heat for about 2 minutes.  Add more coconut oil if the mushrooms start to dry out, and toss often.

3.  Add mushrooms to top of lettuce, then sprinkle with chia and pumpkin seeds.  Top with dressing.

Millet Bread with Vegan “Cream Cheese” and Quinoa/Vegetable Topping

by

0


(serves 4)

You will need:

1 cup uncooked quinoa, any color

1 tbsp Jamaican Curry Seasoning, or any curry-type seasoning of your choice

1 red onion, diced

2 garlic cloves, minced

coconut oil

3 carrots, shredded

4 tbsp chives, finely chopped

2 tbsp basil, finely chopped

“Galaxy Nutritional Foods” Vegan Cream Cheese 

See this link – http://www.galaxyfoods.com/galaxy-products/soy-cheese/veggie/cream-cheese/

(available at Publix and Whole Foods)

8 slices of “Food For Life” Millet Bread 

See this link – http://www.foodforlife.com/product-catalog/gluten-free-and-wheat-free/gluten-and-wheat-free/breads/166C6-Wheat-Free-and-Gluten-Free-Millet-Bread

(Usually available at Publix, and at Whole Foods and other health food stores.  If not, ask your local grocery store to get it for you.)

1 zucchini

sea salt

For the dressing:

1 /4 cup olive oil

1 tbsp lime juice

1/2 tsp dried basil

sea salt

To make dressing, combine all ingredients, add sea salt to taste, whisk and set aside.

1.  Cook the quinoa in simmering water for about 10 minutes (according to package instructions), set aside.  Add the curry seasoning and a pinch of sea salt to the water as the quinoa cooks, to flavor it.

2.  Cook the onion in 1-2 tbsp coconut oil until it just starts to turn soft, then add the garlic and shredded carrot.  Toss and cook for an additional 1 minute.

3.  Add quinoa to the onion/carrot mixture and toss.  Then add the chives and basil and toss again. Turn off heat and let flavors saturate the dish, tossing once or twice every 30 seconds or so.

4.  As the chives and basil flavors are released, gently toast the millet bread.

5.  Spread the toasted millet bread with the vegan cream cheese, top with the quinoa mixture, and garnish with shredded zucchini.  Drizzle the olive oil dressing over the top, serve with half of a freshly-cut avocado!

Italian Herbed Tomato

by

0

Tomatoes (and carrots) both have a unique characteristic…they are healthy for you cooked OR raw!

You will need:

organic tomatoes, halved

coconut oil

fresh herbs such as oregano, basil, marjoram

sea salt

1.  Spread coconut oil on each tomato half.  Sprinkle with the herbs (about 1/2 to 1 tsp of each herb per tomato half) and sea salt.

2.  Bake at 350 degrees for 10-15 minutes, or until cooked and the peel just starts to separate from the flesh of the tomato.

Grass-fed Beef Strips w/t Brown Rice Pasta and Vegetables

by

0


(serves 4)

By keeping the meat portion less than 20%, and by using grass-fed beef, you end up with an alkaline meal that is rich in Omega-3.  Using coconut oil to cook with is an incredible healthy choice with a story all of it’s own.  Finally, by using brown rice pasta (gluten-free) and adding fresh vegetables that are not cooked for too long, you end up with a meal that feeds the body and pleases the soul!

You will need:

4 servings brown rice spiral pasta

100% pure olive oil

1 lb organic, grass-fed sirloin steak

1 sweet onion, chopped

2 medium tomatoes, chopped

coconut oil

sea salt/fresh ground pepper

freshly chopped (or dried) oregano, basil, marjoram, parsley

1 cucumber, sliced into 1/2 inch slices, then halved

1 green bell pepper, cut into strips

15-20 sugar snap peas

1.  Cook brown rice pasta according to instruction on packages.  When fully cooked, strain and toss with 2 tbsp olive oil.  Set aside.

2.  Meanwhile, heat 1 tbsp coconut oil, then pan-fry the beef on both sides until meat is rare.  Season with sea salt and freshly ground pepper while cooking.  Remove from heat, let rest for a few minutes, then cut into 1/2 inch strips. While meat is resting, add one more tbsp coconut oil to the hot pan and saute the diced onion.

3.  When onions start to soften, add the diced tomatoes.  Cook for 2-3 minutes, tossing often.

4.  Add the beef strips, toss often for one minute.

4.  Add pasta and herbs, toss several times for 1 minute, then add the cucumber, bell pepper, and sugar snap peas.  Immediately remove from heat, serve.