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!
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!
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.
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.
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.)
“Turtle Island Smoky Maple Bacon” tempeh strips (usually found next to the tofu at your grocery store)
2 slices sprouted grain bread
coconut oil
thin onion slices
1 pasture-raised, organic egg
organic, raw spinach
grass-fed goat cheese
sea salt, Italian seasoning
1. Heat coconut oil and cook onion slices until soft, and cook tempeh strips in the same oil. Remove from heat.
2. Add more oil to the skillet if needed, and scramble egg. As it cooks, gently shape it into an egg-patty, season. Remove from heat when cooked.
3. While everything is cooking, put about 1 tbsp goat cheese on a slice of sprouted grain bread. Place both slices in a toaster oven, toast until bread is lightly warmed and goat cheese is easy to spread.
3. Season, assemble sandwich and enjoy!
Link for “Turtle Island Smoky Maple Bacon Tempeh Strips”
http://tofurky.com/tempehproducts/marinated_strips.html
A lighter, healthier alternative to the traditional apple pie recipe!
You will need:
2-3 tbsp red pepper jelly (organic/no high fructose corn syrup)
8-10 granny smith apples
2 tbsp coconut palm sugar
1 tsp lemon zest
pinch of ground cloves
coconut oil
frozen spelt flour pie-crust
(drozen, double-count spelt pie crusts are usually available at health food stores)
1. Core apples and cut into 1/2 inch wedges. I leave the skin on mine, but you can peel them if you wish.
2. Cook apples in a large saucepan with the palm sugar, lemon zest, cloves, and about 2 tbsp coconut oil until just tender, about 8-9 minutes. Toss often.
3. Spread red pepper jelly in the bottom of the thawed pie crust, then spread the apples on top of the jelly. You can add the other pie crust over the top of the apples, pressing the edges together. As a healthier alternative, leave the apples uncovered.
4. Bake for about 15 minutes at 400 degrees, then lower temperature to 350 degrees and bake for an additional 15-20 minutes or until apples are cooked and soft, or until crust is golden.
Serve with coconut milk ice cream!
The Gourmet Alkaline Lifestyle 