t Raspberry Vinagrette

March 31, 2012 by Patsy L Holden

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!

Alkaline Coleslaw w/t Dandelion and Chia Seeds

March 29, 2012 by Patsy L Holden

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

March 29, 2012 by Patsy L Holden

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!

Ingredients:

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

January 28, 2012 by Patsy L Holden

(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.

Zucchini Spears with Red Onion and Sun-Dried Tomato Salsa

January 28, 2012 by Patsy L Holden

(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.