Alkaline Tabbouleh

Alkaline Tabbouleh

There are many great online recipes for tabouleh made with quinoa.  Quinoa is your alkaline substitute for cous cous, and it is an excellent source for protein!  The power-food of the Inca, adding quinoa to your diet is something I highly recommend.

Click here for the tabouleh recipe pictured.

 http://www.epicurious.com/recipes/member/views/QUINOA-TABBOULEH-50103262

I made the chips out of sprouted grain tortillas wraps, toasted until crisp, and broken into pieces.

Summer Rolls w/t Almond Sauce

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.

Cabbage/Quinoa Rolled in Collard Greens w/t Almond Butter Sauce

This recipe is so rich in raw nutrition that it could be considered a “super-food smorgasbord.”  You can alter the combination of vegetables in the wrap if you want to, just make sure they are always raw.  Go easy on the slightly-bitter kale, but go generously with cabbage and quinoa.   

 

Cabbage/Quinoa Rolled in Collard Greens, w/t Almond Butter Sauce
Super-Alkaline, Super Food!
This is RICH in raw power!  It is well worth developing the aquired taste to handle the collard greens. 
Steaming the leaves for just a few seconds will make it easier to wrap them. 
There is evidence of additional benefits when the leaves are lightly steamed…just not too much.
(makes 8-11 wraps)
 
Filling
 
3/4 cup uncooked black quinoa
1/2 head green cabbage
(Alternately, you could combine 1/4 c purple and 1/4 c green cabbage)
3 shredded carrots
1-2 kale leaves (green or purple)
4 green onions, finely chopped
Handful basil leaves (purple basil is great with this)
Chia seeds, pumpkin seeds, sesame seeds (optional)
8-10 large collard green leaves
(Alternately, you could use rice paper wraps for “summer rolls.”)
Parsley
Sea Salt and fresh ground pepper if desired
 
Almond Butter Sauce
 
3 tbsp coconut oil (extra virgin if possible)
1 small vidalia onion
1 tbsp fresh grated ginger
4 garlic cloves, minced
12 tbsp water
4-5 tbsp raw almond butter (you can get fresh ground at Whole Foods)
3 tbsp hoison sauce (organic if possible, no high fructose corn syrup)
8 tsp tomato paste
 
 
1.  Cook quinoa as directed, drain, and set aside while it cools.
2.  Meanwhile, make the almond butter sauce.  Finely-chop the onion, then sautee with 1 tbsp coconut oil, plus the garlic and ginger, until tender and transluscent.  Add the water, almond butter, hoison sauce, tomato paste and 2 tbsp coconut oil.  Wisk thoroughly.  Turn heat off and leave on the burner, stirring ocassionally.
3.  Cut the collard leaves into 5-6 inch strips, cutting perpendicular to the stem.  You should be able to get 8-12 decent pieces to wrap with.  Using a vegetable shredder, (Be careful! In my opinion, this is the most dangerous kitchen tool!) finely shred the cabbage and carrots.  Using a knife, chop the kale, basil and parsley.  Arrange the cabbage, carrots, parsley, kale, seeds, and collards leaves in an “assembly-line” fashion. 
 
 
 
 
4.  If desired, lightly steam the collard leaves for about 30-60 seconds.  Lay leave onto a large surface, arrange shredded and shopped ingredients onto an area of the leaf that is slightly off-center.  Use approx. 2-3 tbsp cabbage, 1 tbsp carrot, sprinkle the kale, basil, seeds, parsley, and 2-3 tbsp quinoa.  Add fresh ground pepper and any other herbs desired.   
 
 
5.  Roll the short-end over the filling and tuck-in, then wrap by rolling the remaining leaf around the filling.  Use a decorative toothpick to secure the wrap.  Serve with the sauce and a small utensil to apply the sauce. 
 
Note: For a less alkaline alternative, but still an awesome dish, use rice-paper wraps to make “Summer Rolls,” instead of the collard greens.  Use the same almond butter sauce.          
 

Brown rice balls with fennel and goat cheese

Brown rice balls with fennel and goat cheese

6 c vegetable stock

2 tbsp coconut oil

2 garlic cloves, minced

1 med white or yellow onion, finely chopped

1 large fennel bulb, finely chopped

1 tbsp balsamic vinegar

5-7 tbsp  Bragg’s Liquid Amino (let your taste buds guide you)

3 c brown rice

2 8oz packages of crumbled goat cheese

½ c scallions, snipped

1 egg, lightly beaten

1 c sun-dried tomatoes

1 c goat cheese

½ c frozen peas, thawed

1 cup spelt flour

2 tbsp amaranth flour

3 tsp Italian seasoning

Ground pepper

3 extra eggs, lightly beaten

Peanut oil for deep-frying

  1. Pour the stock into a large pan and bring to a boil.  Reduce heat to a low simmer, cover, and leave to the side.
  2. Heat the coconut oil in a large wok and cook the garlic and onion over medium heat until just softened.  Add the fennel and cook for about 10 minutes until it starts to brown.  Add the vinegar and Braggs Liquid Amino and toss mixture until evenly coated.  Stir in the uncooked rice, and add ½ cup of the vegetable stock.  Stir.  Add more stock over a 20-25 minute period, in ½ cup increments as needed, until completely absorbed and rice is tender.
  3. Remove rice from heat and add 1 package of goat cheese, chives, egg, and sun-dried tomatoes.  Toss until ingredients are evenly distributed.  Cover and cool.
  4. Place the peas and the 3 lightly-beaten eggs into separate small bowls.  In a third larger bowl, mix the spelt flour, amaranth flour,  Italian seasoning and ground pepper together.  Using your hands, shape the rice into large balls.  Using the back of your knuckle or a round object about the same size, make a hole in the center of the rice ball.  Place 5-6 green peas, along with 1 tsp of goat cheese, into the hole and then squeeze the hole shut.
  5. Roll rice ball in the eggs, then mash together once more.  Roll in the spelt flour mixture until covered completely with flour.
  6. Place rice ball into pre-heated peanut oil (350 degrees).  (Using an electric fondue pot is an excellent way of handling this part of the recipe!)  Deep-fry for about 2 minutes, or just when the flour starts to look golden brown.  Remember that the ball will continue to cook for several minutes after it is removed from the heat.
  7. Remove ball and let cool slightly before serving.