Alkaline Coleslaw w/t Dandelion and Chia Seeds

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.

Sweet Peppers and Portabella in Coconut Oil

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!


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.)

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


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.

Zucchini Spears with Red Onion and Sun-Dried Tomato Salsa

(serves 4)

You will need:

2 medium zucchini, cut into long strips

10 sun-dried tomato pieces, sliced into thin strips or diced (your choice)

1 red onion, chopped or sliced (your choice)

3/4 cup warm water

3-4 tbsp olive oil

coconut oil

2 large garlic cloves, minced

3 tbsp chopped parsley

2 tbsp chopped basil leaves (purple basil is my favorite)

sea salt and fresh ground pepper

1.  Slice the sun-dried tomatoes into thin strips, place in bowl of warm water and let sit for 15-20 minutes.

2.  In a large wok, saute the onion in coconut oil until soft.  In the meantime, mix the olive oil, chopped parsley and basil, and minced garlic together.  Season with sea salt and ground pepper.  Set aside.

3.  When the onion is soft, add the sun-dried tomatoes and cook for an additional minute.

4.  Add the zucchini slices and cook using a cover to contain the steam  for about 90 seconds, tossing a few times.   Turn off heat and add olive oil mixture.  Toss and let sit for a minute to let the flavors permeate the dish.

Buckwheat Soup w/t Flax Oil

This is an adapted recipe from “The Oil-Protein Diet Cookbook” by Dr Johanna Budwig.


1 cup buckwheat grouts

1/2 sweet onion

3-5 cups water

1 vegetable bouillon (I use Rapunzel)

Sea Salt

2-3 tbsp Bragg’s Liquid Amino

2 tbsp nutritional yeast

2 tsp chile powder

1 tsp curry powder

1/2 – 1 tsp turmeric

2 garlic cloves, minced

3 tbsp flax oil

Herbs of choice

1.  On med-lo heat, gently heat 3 cups water. As it warms, add the buckwheat, onion and bouillon and let soak for 30 minutes, stirring occasionally.

2.  Add sea salt and Bragg’s liquid amino to taste.  Add nutritional yeast and spices, and stir until dissolved.

3.  Remove from heat.  Add garlic, flax oil, and herbs of choice.  Stir well and let sit for 2 minutes to let flavors mix.


Find “The Oil-Protein Diet Cook Book” at this link:

Fried Pineapple w/t Vanilla Bean Coconut Milk Ice Cream

An incredible tropical dessert that is dairy-free, and made from healthy ingredients!

(Serves 2-4.  Double recipe for 6-8.)

1/2 organic pineapple

(skinned and sliced lengthwise, removing the core)

2 tbsp refined coconut oil

1 1/2 tbsp coconut palm sugar

1 1/2 tbsp lime juice

1/4 tsp cinnamon

pinch ground cloves

2 tbsp unsweetened coconut flakes (optional)

1.  Saute pineapple slices in coconut oil over med-hi heat and sprinkle cinnamon and cloves on top.  Cook until softened, rotating the pieces every few minutes.

2.  Stir in the coconut palm sugar and lime juice until dissolved.  Turn off heat and let sit for a few minutes so the pineapple can absorb the flavors.

3.  Serve on a pretty dish with “Purely Decadent” coconut milk vanilla bean ice cream and sprinkle with coconut flakes!