Strawberry and Goat Cheese on Sprouted Grain Bread

While not totally alkaline, this recipe allows you to satisfy your sweet tooth with some interesting and exciting taste combinations, while remaining nutritious and almost guiltless.

You will need:

coconut oil

sprouted grain bread

goat cheese

3-4 basil leaves, chopped

2-3 large strawberries, sliced

organic red pepper jelly

1.  Heat a flat surface, spread 1 tbsp coconut oil when it is hot.

2.  Smear the goat cheese onto one slice of bread, and the red pepper jelly on the other slice.  Add basil leaves and strawberries.  Press the slices together and lay on top of the hot coconut oil.

3.  Cook until toasted on both sides and goat cheese is starting to melt.  Cut in half for easier handling, if desired.


“Bacon,” Egg and Cheese Breakfast Sandwich

“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”

Bread Pudding

One loaf  “Ezekiel 4:9” sprouted grain cinnamon/raisin bread.

4 cups almond milk

4 organic eggs

1/2 cup coconut palm sugar or other natural sugar

(optional) use Stevia instead of sugar

1 tsp 100% pure vanilla

Palm oil, for greasing the pan

1.  Pre-heat oven to 350 degrees.  Grease bottom of a 9 X 15 inch pan with palm oil.  Tear bread into 1-2 inch pieces and place in pan.

2.  In a large bowl, whisk milk, eggs, coconut palm sugar and vanilla until thoroughly blended.  Use Stevia for additional sweeteness, according to your tastes.

( Stevia has a delayed sweeteness, so by adding a small amount of coconut palm sugar you can increase the initial sweeteness using a sugar that has a low glycemic index.  

Once the coconut palm sugar “wears off,” the Stevia takes over with your taste buds!)

3.  Pour milk on top of bread.  Using a wide spatula, press all the bread pieces down to allow each piece to be saturated thoroughly.  Bake for 40-50 minutes, or until the top starts to look slightly browned.

Serve warm or chilled.  Keeps chilled for about one day.

Vegetable Scramble with Sprouted Grain Crackers

Vegetables Scamble with Sprouted Grain Crackers

You will need:

2 sprouted grain tortilla wraps, toasted until crisp and broke into pieces.

1 tbsp Coconut oil

1 small yellow onion,diced

2-3 garlic cloves, minced

5 large cherry tomatoes, diced

2 organic, pasture-raised eggs

1/2 zucchini,diced

1/2 yellow squash,diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

handful spinach, chopped

2 green onions, chopped

fresh or dry  herbs such as basil, marjoram, chives

sea salt and fresh ground pepper

(This recipe serves 2.  For more servings, increase the ingredients accordingly.)

1.  Cook onion in coconut oil until soft, add garlic toward the last minute or so.

2.  Add the tomatoes and cook for 1 minute.  Add the eggs and scamble for about 2 minutes, mixing it with the onions and garlic.

3.  Just as the egg is starting to look fully cooked, add the zucchini, squash, bell peppers, and add herbs.  Use about 1 tbsp of each, or just the ones you like.  The amount of herbs used can be different for each person.  Toss with the egg and cook for an additional 1 or 2 minutes, until the eggs are fully cooked and the vegetables thoroughly mixed into a big scramble.

4.  Place the scamble on the center of a large plate.  Arrange the crackers around it.  Arrange the spinach on top of the scamble, sprinkle with the green onions.


Note – Serve with a fresh vegetable juice, such as the one picture.d  (2 cucumbers, 3 carrots, 1 celery stalk, handful spinach, 1/2 green bell pepper, 1/2 red bell pepper)

Note – You can add many things to this recipe, such as black beans or quinoa, or try a diferent  combination of herbs/spices.

Cream of Buckwheat Power Breakfast

Cream of Buckwheat Power Breakfast

1/4 c dry cream of buckwheat

1 tbsp grass-fed butter or coconut oil

1 tbsp goji berries

stevia (to taste)

dash of cinnamon

1-2 tsp coconut palm sugar or raw honey (optional)

1/2 – 1 tbsp each of chia, hemp, fresh-ground flax seeds (optional)


1.  Cook cream of buckwheat as directed on package.

2.  Place 1 tbsp butter or coconut oil in bowl, then add cooked cream of buckwheat.  Add cinnamon, coconut palm sugar and goji berries and stir.

3. Use a very small amount of Stevia to sweeten, keep adding until it suits your tastes.  Sprinkle with chia, hemp, and freshly-ground flax seeds.  Stir and enjoy.