Kale/nut/apple salad with balsamic vinegar/maple syrup dressing

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You can make a large back of this, eat some immediately, then divide it into individual servings and have an easy-to-grab lunch or dinner the next day too!  It keeps well for a day or two in the refrigerator and in a container with a lid or plastic wrap to protect it from the open-air.

Ingredients:

large bunch of chopped kale, or a large bag of chopped kale from the produce area at most grocery stores

several handfuls of various raw nuts (pecans, sunflower seeds, sesame seeds, cashews, black seed, etc.)

1-3 diced apples, depending on how large your entire recipe is

handful of raisins and/or dried cranberries

Place ingredients in a large bowl.

For the dressing:

2/3 cup filtered water

1/2 100% pure olive oil

1/4 cup balsamic vinegar

1 1/2 tbsp Bragg’s liquid amino

1 tbsp stone ground mustard

Whisk ingredient sin a bowl until thoroughly mixed and pour over the kale salad.  Massage into the kale, nuts and fruit until all the kale is moistened with the dressing.  

Refrigerator any un-eaten portion for up to 2 days.

 

 

Organic spelt/sprouted flour/coconut palm sugar chocolate chip cookies

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Note:  For a truly low-gluten cookie, and if you do not have the ability to sprout wheat berries, dehydrate them, and grind to a flour, then purchase sprouted whole wheat flour at this link.

 

Ingredients:

1 1/4 cup spelt flour

1 cup sprouted whole wheat flour

1 tsp baking soda

1/2 tsp Celtic or Himalayan sea salt

1 cup grass-fed butter (I use the “Kerrygold” brand from Publix)

1 cup coconut palm sugar

2 tsp vanilla

2 eggs

3/4 cup organic raisins

3/4 cup coconut chips or flakes

organic chocolate chips

1/2 cup pecans (optional)

 

Preheat oven to 357 degrees.  Sift flour with baking soda and salt, set aside.  Let butter soften in a bowl.  Add coconut palm sugar and beat until creamy/gritty.  Add vanilla and eggs, mixing until incorporated.  Gradually blend dry mixture into batter until it forms a dough, add chocolate chips, coconut chips raisins and nuts (optional).  Place 1-2 tablespoon servings on a baking sheet, bake for 9 to 11 minutes, or until golden brown.

Leafy green salad with vegetables tossed in balsamic dressing

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You will need:

Romaine, bok choy, spinach and kale leaves (or your favorite combo of leafy greens) chopped into bite-size pieces

Yellow squash, red onion, green bell pepper, radish, tomato etc. chopped into bite-size pieces

For the dressing:

Olive oil

Balsamic vinegar

Apple cider vinegar

Lemon juice

Dijon mustard (optional)

Garlic powder

Basil, cilantro, dill, oregano, or your favorite combo of herbs

Sea salt and fresh-ground black pepper

(Black sesame seeds, white sesame seeds, sunflower seeds, raw pumpkin seeds, etc can be used as extra toppings)

1.  Combine the oil and vinegar at a 3-to-1 ratio, (for example, 6 tbsp oil to 3 tbsp vinegar).  I like to use the balsamic and the apple cider vinegar together, half one and half the other, for my total vinegar ratio.  The balsamic vinegar gives it the taste I like, the apple cider vinegar gives me some extra health benefits.

2.  Once you have your oil/vinegar mixture the way you like it, squeeze some lemon into it, add about 1-2 tsp of the dijon mustard (optional), and then add some garlic powder and herbs in the amounts that you like.  Don’t be stingy, this is how you will flavor the salad and make it delicious!  Finally, top it off with some sea salt and black pepper and mix well.

3.  Toss the chopped vegetables with the oil and vinegar mixture, then add to the leafy greens for a salad that fills you up and tastes great!

Alkaline Beach Picnic

Beach Picnic

Going to the beach, or to the park for a picnic?

Here is an sample of an awesome alkaline picnic lunch for two!

asparagus spears

carrot spears

celery

hummus

side salads with olive oil and apple cider vinegar/herb dressing

(pre-mix the salad dressing and store in twist-top container)

quinoa tabouli

(here is a nice recipe – http://www.food.com/recipe/quinoa-tabouli-140618 )

veggie wraps

(sprouted grain tortilla with hummus spread on it, stuffed with lettuce, asparagus spears, shredded carrots, sprouts, olives, spinach, herbs, seeds, etc)

berries and/or apples

water

Store in cooler with ice or frozen ice packets

The combination of sea salt air, ocean water, sunshine, and alkaline food….priceless.

Chickpea Salad

(serves  4)

You will need:

1 14 oz can chickpeas (rinsed), or 1 cup cooked chickpeas (you could also use a vareity of other beans)

6 scallions, diced

1 large tomato, diced

1 small green bell pepper, diced

1 small red onion, diced

10-12 black olives, whole or cut into pieces

1 1/2 tbsp capers

2 tbsp chopped parsley

1 tbsp chopped basil

4 hard-boiled eggs, quartered

Dressing:

5 tbsp olive oil

3 tbsp apple cider vinegar

sea salt and fresh ground pepper

1.  Assemble all salad ingredients in large bowl, leave the eggs out for garnishing.

2.  Mix the dressing ingredients together in a separate bowl.

3.  Toss together.  Garnish with the hard-boiled eggs.

Spinach and Quinoa Salad

Spinach and Quinoa Salad

You will need:

Salad 3/4 cup uncooked quinoa, any color

filtered water

3 large handfuls raw spinach, chopped

1 large broccoli head

1 small tomato

1/4 cup sweet Vidalia onion, chopped (optional)

sea salt and fresh ground pepper

chopped basil leaves (optional)

Dressing:

1/4 cup extra virgin olive oil

juice of 1 lime

1 tbsp hemp oil

1 1/2 tbsp apple cider vinegar

1-2 tsp each of fresh: parsley, basil, marjoram, taragon, and/or cilantro.

sea salt/fresh ground pepper

1.  Bring water to a boil, cook quinoa as directed on package.  Let completely cool.  (This can be done a day ahead and stored in a sealed container in the refrigerator.)

2.  Cook onion (if using) in coconut oil and sea salt over medium heat for about 3 minutes, tossing every 45 seconds or so.  Add broccoli, sea salt, and fresh ground pepper and sautee for an additional 2 minutes, tossing every 20 seconds.  Remove from heat.

3.  Add spinach to cooled quinoa and toss.  Add broccoli mixture while it is still warm (to coax flavors out of the fresh herbs).  Then add the rough-chopped basil leaves if desired, and chopped tomato.  Pour on dressing and toss until dressing is evenly distributed.  Enjoy!