Category Archives: Lunch

A Healthier Quesadilla

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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

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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

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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

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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!

Tempeh Fajitas

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Tempeh Strip Fajitas
You will need:
 
Sprouted grain tortillas
Tempeh strips (I prefer the smoky maple flavored)
Coconut oil
Cherry tomatoes
Green onions
Green bell pepper
Vidalia onion
Your favorite herbs and spices, sea salt, fresh ground pepper
 
 
1.  Over medium heat, sautee the onions until soft in the coconut oil.
2.  Turn off the heat and add the green bell pepper, the tomatoes, and the green onions.  Let vegetables warm in the pan while it cools, tossing a few times.  Add spices and toss again.
3.  While the vegetables are being warmed, and in a toaster oven or regular oven, gently heat the tortillas with low heat just enough to make them soft, but not toasted. 
 
 
4.  Layer the tempeh and goat cheese onto the tortilla.  Add a layer of the vegetables and fold the tortilla in half. 
5.  On a griddle or skillet, dry-cook the tortilla, pressing firmly a few times to flatten it.  Turn over and do the same on the other side. 
6.  Divide into pizza-shape slices and serve with a vegetable side.

Ginger Broth w/t Vegetables

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Ginger Broth with Vegetables

2 qts waterCoconut oil1 onion, chopped2-4 inch piece ginger root, depending on thickness, skinned and sliced

6-8 tbsp Bragg’s Liquid Amino3 julienned carrots

2 celery stalks15 asparagus spears1/2 large green bell pepper, dicedBean sprouts

5 parsley sprigs

1.  Cook onions in coconut oil until soft.  Remover from heat,  Meanwhile, bring water to a boil, then add ginger.  Lower heat to med-lo and  simmer for 10 minutes. 2.   Add the Brag’s Liquid Amino, until it tastes right for you.  Test a spoonful at a time, letting it cool before tasting.  3.  Remove from heat, add vegetables and stir.  Garnish with parsley.