Boxed Lunch #2
Spinach/romaine salad tossed with 1/2 cup cooked quinoa. Sprinkle chia seeds and 1 tbsp ground flax seed, top with cumbled goat cheese. Add a few slices of cucumber. Serve with hummus, bell pepper and carrot wedges, and a bag of raw almonds and pumkin seeds. Use your favorite organic dressing for the salad.
Brown Rice Pasta #1
Enjoy a typical spaghetti dinner anytime by using brown rice pasta (in the shape of your choice), heating up organic spaghetti sauce, and topping with crumbled goat cheese. Sprinkle Italian seasoning and enjoy! What could be easier?
Summer Rolls
Option 1:
Thinly sliced romaine lettuce
Chopped basil leaves, any type
Thinly sliced/grated zucchini, carrots, and cabbage
Mint (fresh or dried)
Option 2:
Savoy cabbage, sliced into thin strips
Dandelion leaves, thinly chopped (bitter, use sparingly)
Spinach, thinly chopped
Basil leaves
Sun-dried tomatoes, thinly sliced
Rice paper rolls
Large, wide bowl of water
1. Soak one rice paper roll at a time in the water for approx. 60 seconds, or until soft yet still able to hold together when lifted.
2. Lay on a wide plate that has been sprinkled with water.
3. Layer raw vegetables in a row that stretches across the middle of the rice paper, leaving about 2-3 inches on either side.
4. Sprinkle with herbs. Fold the roll ends over the row of vegetables, then turn plate so that that you can complete the roll in the opposite direction, folding the end over and pressing lightly to seal.
5. Serve with almond sauce (below).
Almond sauce
6 tbsp sweet onion
2 tsp garlic, minced
1 tsp red pepper flakes (optional)
2-3 tbsp coconut oil
2-3 tbsp raw almond butter
1 1/2-2 tbsp ORGANIC hoison sauce
1-1 1/2 tsp cocnut palm sugar, mascobado sugar, or raw honey
1. Cook onion, garlic, and red pepper flakes over medium heat in the coconut oil until onions are transluscent.
2. Turn heat to low and add the almond butter, hoison sauces, and natural sugar.
3. Whisk until blended and sauce is throughly mixed and lightly warmed, remove from heat.
Boxed Lunch #1
Spinach salad w/t pumpkins seeds, sesame seeds, slivered almonds, chia seeds, goat cheese, organic dressing of your choice. Hummus, sprouted grain tortillas that have been toasted and cracked into chip-sizes, almond butter/raw honey sandwich, granola sweetened with raw honey.
Sweet Potato/Chickpea Curry
An adapted version of a recipe from:
Williams/Sonoma “Foods Made Fast: Vegetarianism” cookbook, Oxmoor House Publishers. (no date)
2 tbsp coconut oil
1 medium Vidalia onion
2 garlic cloves, minced
1 tbsp grated ginger
Thai or Jalapeno chile (optional)
1 tbsp curry powder
Sea salt, fresh ground pepper
1 large sweet potato
1 can chickpeas/garbanzo beans
1 can coconut milk
1/2 cup frozen peas
Steamed brown rice
1. Make the curry base – Heat oil in a wok or large sauce pan. Cook onion, garlic, ginger, and chile until transluscent (about 4 min). Stir in curry powder and cook for about 30 seconds, stirring constantly. Season with sea salt and pepper.
2. Cook vegetables – Add sweet potato, chickpeas, coconut milk, and 1 cup water to the sauce pan. Bring to a boil and simmer, uncovered, until sweet potato is tender (about 10 min). Turn off heat, add peas and let sit for about 3 minutes, or until peas are throughly warmed.
Serve over brown rice if desired.
Makes enough to marinate about 2 small servings.
The Gourmet Alkaline Lifestyle 