A Healthier Quesadilla

This recipe should satisfy your need for quesadillas!


You will need

sprouted grain tortillas (available at many grocery stores in the freezer sections, with the sprouted grains breads)

shredded vegan cheese, pastured organic goat cheese or grass-fed cheese, etc

diced smoke bacon tempeh strips

diced green onions and/or chives

basil, parsley, garlic powder, oregano, etc

coconut oil or grass-fed organic butter

sea salt and fresh ground pepper


1.  Heat 1 tbsp coconut oil or butter on a skillet that is flat and wide enough to fit the tortilla on it.

2.  When hot and the oil has melted, place the tortilla in the skillet.

3.  Arrange the diced tempeh strips, green onions/chives, and the cheese on half of the tortilla.  Season.

4.  Fold the tortilla when it has softened, and the press with a wide spatula.  Cook for 1 minute.

5.  Flip the tortilla over, cook the other side for another 1-2 minutes.

5.  Serve with a spinach and romaine salad or a fresh guacamole dip too add additional alkalinity to this recipe!


Other optional ideas for quesadilla filling:

avocado with green onions, chives, cheese

strawberries, basil, goat cheese, organic red pepper jelly and cinnamon (yes, its a great dessert!)

pastured eggs and goat cheese with green bell peppers, onions, chives, Celtic sea salt, garlic powder

Chocolate gravy with spelt flour biscuits


This recipe is far from being alkaline, but it is still full of healthy alternatives compared to the traditional white-flour biscuits and processed sugar gravy.  For special occasions, treat yourself to this for breakfast!

Use the following link to find the recipe for spelt flour biscuits that were used in this image.  Make sure that the butter is grass-fed and organic, or use Olivio.


For the gravy:

1/3 stick grass-fed, organic butter

1/2 cup organic cane sugar

6 tbsp coconut palm sugar (or use Stevia to taste)

(you can experiment with different types of natural sugars, but the original recipe called for 2/3 of white sugar…so adapt accordingly.)

2 tablespoons spelt flour

1/3 cup organic cocoa powder

2 cups almond milk

Heat butter in a cast iron skillet over low heat. Mix in sugar, flour and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps.

Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Serve hot over biscuits.

Broccoli in Coconut Oil, Ginger, and Garlic

You will need:

2-3 broccoli heads, including the stem

small vidalia onion, diced

coconut oil

2 garlic cloves

1-2 inch piece of ginger, peeled

1.  Heat coconut oil in medium wok on medium heat and cook onion until just barely soft.  Cut broccoli into large pieces, set aside.

2.  While onion is cooking, press the garlic in a hand-hald garlic press,then scrape the minced garlic into the wok and toss in the flattened piece for extra garlic flavor.

3.  Add broccoli to the wok and grate the ginger onto the broccoli, season with high quality sea salt.  

4.  Toss and cook for 1 1/2 minutes, placing a lid on top between tossings so that the steam starts to turn the broccoli bright green.

5.  Serve immediately, and before the broccoli has a chance to cook too much.

For additional cancer-fighting power, slice the stem of the broccoli into 1/4 inch pieces and add to the mixture.  The stem is where the majority of the cancer-fighting nutrients are, but don’t over-cook it or you will kill important enzymes!