Chipotle tempeh and carrot tacos


You will need:

A batch of the the “Chipotle Tempeh and Carrot Dish” recipe, as follows:

1 sweet onion, diced

coconut oil

2 garlic cloves

1 package of your favorite organic chipotle seasoning

1 small tomato, seeded and diced

1 8oz package of tempeh

4 carrots, shredded

2 tbsp freshly snipped chives

3 tbsp freshly snipped scallions

organic corn taco shells

1.  Cook onion until it just starts to turn soft.  Add garlic and diced tomato and cook for 2 minutes longer, tossing often.  Using the larges-sized blades on a basic food grater, grate the tempeh onto a plate creating a large pile that resembles ground beef.

2.  Add chipotle seasoning to the onion and tomato, toss and cook for one minute.  Add the grated tempeh and toss and cook for 2 minutes longer.

3.  Add carrots and toss for 30 seconds.  Then add the scallions and chives, remove from heat and toss several times.

Make the tacos:

4. Add this tempeh filling to ORGANIC corn tacos shells.  (anything that is not organic is probably GMO, especially with corn)

5. Top with your favorite vegan cheese (look for these next to the tofu products at your grocery store)

diced tomatoes, guacamole, olive, romaine, spinach, etc.

(The tacos pictured are served with yellow squash that  has been cut into thin strips to make a “spaghetti,” and tossed with a basil-pesto sauce.)

Broccoli and apples with a tasty dressing

You will need:

1-2 heads broccoli, cut into bite-size pieces

(you may want to VERY lightly steam the broccoli, but not actually cook it)

1/2 cup chopped scallions

3-4 tbsp dried cranberries

1 cup apple, diced

1/2 cup seeds i.e. sesame, pumpkin, sliced almonds

For the dressing:

1/2 cup 100% pure olive oil

1/3 cup apple cider vinegar

4 tbsp plain goat kefir, or greek yogurt w/t live probiotics

2 tbsp purple (or sweet) basil, chopped

sea salt

1. Toss all the main ingredients in a large bowl.

2. Make the dressing and season it with sea salt, then toss with the main ingredients.

3. Chill for 30 minutes, serve.

(In the image, the broccoli is served with sweet potatoes that have been sliced into “fries” using a special grater for vegetables, then cooked in 2 tbsp coconut oil and sprinkled with sea salt.  Stone ground mustard as the condiment.)

A Healthier Quesadilla

This recipe should satisfy your need for quesadillas!

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You will need

sprouted grain tortillas (available at many grocery stores in the freezer sections, with the sprouted grains breads)

shredded vegan cheese, pastured organic goat cheese or grass-fed cheese, etc

diced smoke bacon tempeh strips

diced green onions and/or chives

basil, parsley, garlic powder, oregano, etc

coconut oil or grass-fed organic butter

sea salt and fresh ground pepper

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1.  Heat 1 tbsp coconut oil or butter on a skillet that is flat and wide enough to fit the tortilla on it.

2.  When hot and the oil has melted, place the tortilla in the skillet.

3.  Arrange the diced tempeh strips, green onions/chives, and the cheese on half of the tortilla.  Season.

4.  Fold the tortilla when it has softened, and the press with a wide spatula.  Cook for 1 minute.

5.  Flip the tortilla over, cook the other side for another 1-2 minutes.

5.  Serve with a spinach and romaine salad or a fresh guacamole dip too add additional alkalinity to this recipe!

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Other optional ideas for quesadilla filling:

avocado with green onions, chives, cheese

strawberries, basil, goat cheese, organic red pepper jelly and cinnamon (yes, its a great dessert!)

pastured eggs and goat cheese with green bell peppers, onions, chives, Celtic sea salt, garlic powder

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.

Enjoy!

Raw Seed/Blueberry/Spinach Salad w/t Raspberry Vinagrette

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!

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!