Alkaline Tabbouleh

Alkaline Tabbouleh

There are many great online recipes for tabouleh made with quinoa.  Quinoa is your alkaline substitute for cous cous, and it is an excellent source for protein!  The power-food of the Inca, adding quinoa to your diet is something I highly recommend.

Click here for the tabouleh recipe pictured.

 http://www.epicurious.com/recipes/member/views/QUINOA-TABBOULEH-50103262

I made the chips out of sprouted grain tortillas wraps, toasted until crisp, and broken into pieces.

Ginger Broth w/t Vegetables

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.

Sauteed Broccoli w/t “Hollandaise” Sauce, Adzuki Beans/Brown Rice Salad

Sauteed Broccoli w/t “Hollandaise” Sauce, with Adzuki Beans/Brown Rice Salad

Broccoli recipe:2-3 stems of broccoliLarge handful sugar snap peas1 tbsp Garlic, mincedCoconut oilSea salt1.  Rinse broccoli and cut into 2-4 inch slices, with flat sides long-ways down the stem.2.  Lightly braise the broccoli for about 5 minutes, tossing 2-3 times, in the coconut oil over medium heat, using a lid to keep the heat inside the pot.  Sprinkle the minced garlic and sea salt over the broccoli as needed.“Hollandaise” Sauce:1 tbsp unsweetened coconut flakes1 1/2 tsp coriander seeds2 tsp freshly ground ginger2 tsp garlic, minced1 cup unflavored goat kefir (available at Whole Foods)3/4  tsp turmeric powderSea salt1 tbsp coconut oil3/4 tsp mustard seeds1 vidalia (sweet) onionSpelt flour (optional)1.  Using a pestle and mortar, grind the coriander seeds, ginger, garlic, and coconut flakes into a paste.  Whisk this paste with the kefir and set aside.2.  Heat coconut oil over medium-high in a medium wok or pan.  Add mustard seeds.  When the seeds start to pop, add onion and cook until soft. Add the seasoning mixture and cook for about 1-2 minutes, or until the fragrance is released.3.  Turn heat off, let the pan cool for about 2 minutes, then pour in kefir and whisk while it warms.  Use spelt flour if desired for thickening, season with sea salt.  Serve over broccoli.(This recipe is still being worked on.  An additional ingredient that may give it more “tang” would be a tbsp of lemon juice.)Adzuki Beans/Brown Rice Salad       3/4 cup dried adzuki beans3/4 cup dried brown rice2 tbsp olive oil1 tbsp hemp oil2 tbsp apple cider vinegar1 1/2 tbsp Bragg’s Liquid Amino1 tbsp lemon juice1 tsp ground ginger2 garlic cloves, minced3 green onions, green and white parts diced and separated1 small carrots, thinly sliced2-3 radishes, thinly diced1 tbsp sesame seeds1.  Rinse beans and cook in about 5 cups water for 40 minutes.  Add water if needed while it cooks.  Meanwhile, rinse rice and soak for 30 minutes in hot water.2.   After about 40 minutes, add the rice to the beans, adding additional water if neccessary, and cook for another 30 minutes.3.  While rice and beans are cooking, combine oils, vinegar, Bragg’s Liquid Amino, lemon juice, ginger, garlic, and the white parts of the green onions in a bowl and whisk.  Set aside.4.  When bean/rice mixture is fully cooked (for firmer beans cook for a shorter time, for a “refried” bean texture, cook longer), toss beans/rice with the carrots, radishes, sesame seeds, and the oil dressing.  Garnish with the green parts of the green onions.

Brown Rice Pasta #2

Brown Rice Pasta #2

8 oz brown rice pasta spirals

6 pieces of sundried tomato in olive oil, chopped into small pieces

3-4 scallions3/4 cup spinach/arugula mix, chop the spinach

1/2 cucumber, diced or grated

Celtic sea salt and fresh ground pepper

Dressing:

4 tbsp olive oil

1 tbsp apple cider vinegar

1/2 tsp coconut palm sugar

1 tsp dijon mustard

Celtic sea salt and fresh ground pepper

5 basil leaves, finely chopped

1.  Prepare dressing by whisking all ingredients together, set aside to let flavors blend.

2.  Cook pasta, meanwhile prepare vegetables.  When pasta is ready, drain and rinse and toss in a large bowl with the dressing.  Let cool for just a few  minutes until warm.

3.  Toss pasta with vegetables, spinach, arugula, and season .  Serve warm or at room temperature. This is excellent as part of a boxed lunch, or as a side item.

Cabbage/Quinoa Rolled in Collard Greens w/t Almond Butter Sauce

This recipe is so rich in raw nutrition that it could be considered a “super-food smorgasbord.”  You can alter the combination of vegetables in the wrap if you want to, just make sure they are always raw.  Go easy on the slightly-bitter kale, but go generously with cabbage and quinoa.   

 

Cabbage/Quinoa Rolled in Collard Greens, w/t Almond Butter Sauce
Super-Alkaline, Super Food!
This is RICH in raw power!  It is well worth developing the aquired taste to handle the collard greens. 
Steaming the leaves for just a few seconds will make it easier to wrap them. 
There is evidence of additional benefits when the leaves are lightly steamed…just not too much.
(makes 8-11 wraps)
 
Filling
 
3/4 cup uncooked black quinoa
1/2 head green cabbage
(Alternately, you could combine 1/4 c purple and 1/4 c green cabbage)
3 shredded carrots
1-2 kale leaves (green or purple)
4 green onions, finely chopped
Handful basil leaves (purple basil is great with this)
Chia seeds, pumpkin seeds, sesame seeds (optional)
8-10 large collard green leaves
(Alternately, you could use rice paper wraps for “summer rolls.”)
Parsley
Sea Salt and fresh ground pepper if desired
 
Almond Butter Sauce
 
3 tbsp coconut oil (extra virgin if possible)
1 small vidalia onion
1 tbsp fresh grated ginger
4 garlic cloves, minced
12 tbsp water
4-5 tbsp raw almond butter (you can get fresh ground at Whole Foods)
3 tbsp hoison sauce (organic if possible, no high fructose corn syrup)
8 tsp tomato paste
 
 
1.  Cook quinoa as directed, drain, and set aside while it cools.
2.  Meanwhile, make the almond butter sauce.  Finely-chop the onion, then sautee with 1 tbsp coconut oil, plus the garlic and ginger, until tender and transluscent.  Add the water, almond butter, hoison sauce, tomato paste and 2 tbsp coconut oil.  Wisk thoroughly.  Turn heat off and leave on the burner, stirring ocassionally.
3.  Cut the collard leaves into 5-6 inch strips, cutting perpendicular to the stem.  You should be able to get 8-12 decent pieces to wrap with.  Using a vegetable shredder, (Be careful! In my opinion, this is the most dangerous kitchen tool!) finely shred the cabbage and carrots.  Using a knife, chop the kale, basil and parsley.  Arrange the cabbage, carrots, parsley, kale, seeds, and collards leaves in an “assembly-line” fashion. 
 
 
 
 
4.  If desired, lightly steam the collard leaves for about 30-60 seconds.  Lay leave onto a large surface, arrange shredded and shopped ingredients onto an area of the leaf that is slightly off-center.  Use approx. 2-3 tbsp cabbage, 1 tbsp carrot, sprinkle the kale, basil, seeds, parsley, and 2-3 tbsp quinoa.  Add fresh ground pepper and any other herbs desired.   
 
 
5.  Roll the short-end over the filling and tuck-in, then wrap by rolling the remaining leaf around the filling.  Use a decorative toothpick to secure the wrap.  Serve with the sauce and a small utensil to apply the sauce. 
 
Note: For a less alkaline alternative, but still an awesome dish, use rice-paper wraps to make “Summer Rolls,” instead of the collard greens.  Use the same almond butter sauce.          
 

Brown rice balls with fennel and goat cheese

Brown rice balls with fennel and goat cheese

6 c vegetable stock

2 tbsp coconut oil

2 garlic cloves, minced

1 med white or yellow onion, finely chopped

1 large fennel bulb, finely chopped

1 tbsp balsamic vinegar

5-7 tbsp  Bragg’s Liquid Amino (let your taste buds guide you)

3 c brown rice

2 8oz packages of crumbled goat cheese

½ c scallions, snipped

1 egg, lightly beaten

1 c sun-dried tomatoes

1 c goat cheese

½ c frozen peas, thawed

1 cup spelt flour

2 tbsp amaranth flour

3 tsp Italian seasoning

Ground pepper

3 extra eggs, lightly beaten

Peanut oil for deep-frying

  1. Pour the stock into a large pan and bring to a boil.  Reduce heat to a low simmer, cover, and leave to the side.
  2. Heat the coconut oil in a large wok and cook the garlic and onion over medium heat until just softened.  Add the fennel and cook for about 10 minutes until it starts to brown.  Add the vinegar and Braggs Liquid Amino and toss mixture until evenly coated.  Stir in the uncooked rice, and add ½ cup of the vegetable stock.  Stir.  Add more stock over a 20-25 minute period, in ½ cup increments as needed, until completely absorbed and rice is tender.
  3. Remove rice from heat and add 1 package of goat cheese, chives, egg, and sun-dried tomatoes.  Toss until ingredients are evenly distributed.  Cover and cool.
  4. Place the peas and the 3 lightly-beaten eggs into separate small bowls.  In a third larger bowl, mix the spelt flour, amaranth flour,  Italian seasoning and ground pepper together.  Using your hands, shape the rice into large balls.  Using the back of your knuckle or a round object about the same size, make a hole in the center of the rice ball.  Place 5-6 green peas, along with 1 tsp of goat cheese, into the hole and then squeeze the hole shut.
  5. Roll rice ball in the eggs, then mash together once more.  Roll in the spelt flour mixture until covered completely with flour.
  6. Place rice ball into pre-heated peanut oil (350 degrees).  (Using an electric fondue pot is an excellent way of handling this part of the recipe!)  Deep-fry for about 2 minutes, or just when the flour starts to look golden brown.  Remember that the ball will continue to cook for several minutes after it is removed from the heat.
  7. Remove ball and let cool slightly before serving.