Wild Mushroom and “Smoky Maple Bacon” Tempeh Salad

You will need:

3-4 swiss chard leaves

3 large handfuls of spinach

2 tbsp each parsley and cilantro,finely  chopped

4-5 dandelion leaves, finely chopped

1/2 cup raw walnuts, chopped

coconut oil

“Turtle Island Foods, Inc.” Smoke Maple Bacon Tempeh strips, diced into small pieces

(you will find these next to the tofu in the produce section of your grocery store)

1 package wild mushrooms

pumpkins seeds

chia seeds

For dressing:

5 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

pinch of coconut palm sugar

sea salt

(Mix all ingredients together and whisk briskly until mixed completely.)

1.  Chop and toss all green leafy ingredients, divide onto 3-5 plates.  Top with chopped walnuts.

2.  Heat coconut oil and cook mushrooms until soft.  Add the chopped walnuts and diced tempeh strips, and continue to heat for about 2 minutes.  Add more coconut oil if the mushrooms start to dry out, and toss often.

3.  Add mushrooms to top of lettuce, then sprinkle with chia and pumpkin seeds.  Top with dressing.

In Our Backyard, A Monsanto Perspective

“In Our Backyard” is a documentary about the history of Monsanto.  It is important that people understand how this company incorporated a town on the east side of St Louis, set up the city council based on those who were supportive of “industry protits,” and even invited other chemical companies to join in the racket and build facilities in the area.

All have proceeded to severely contaminate the surrounding landscape (and world) with chemicals over the last century…with little or no resistance.  The water that runs through this toxic sludge ends up in the Mississippi River, not to mention the chemicals than end up in the food chain, all approved by the FDA.

Copy and paste this link into your search browser to watch the documentary.

http://www.organiccommonsense.com/organic/in-our-backyard-a-monsanto-introspective/

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

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.

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!

Bread Pudding

One loaf  “Ezekiel 4:9” sprouted grain cinnamon/raisin bread.

4 cups almond milk

4 organic eggs

1/2 cup coconut palm sugar or other natural sugar

(optional) use Stevia instead of sugar

1 tsp 100% pure vanilla

Palm oil, for greasing the pan

1.  Pre-heat oven to 350 degrees.  Grease bottom of a 9 X 15 inch pan with palm oil.  Tear bread into 1-2 inch pieces and place in pan.

2.  In a large bowl, whisk milk, eggs, coconut palm sugar and vanilla until thoroughly blended.  Use Stevia for additional sweeteness, according to your tastes.

( Stevia has a delayed sweeteness, so by adding a small amount of coconut palm sugar you can increase the initial sweeteness using a sugar that has a low glycemic index.  

Once the coconut palm sugar “wears off,” the Stevia takes over with your taste buds!)

3.  Pour milk on top of bread.  Using a wide spatula, press all the bread pieces down to allow each piece to be saturated thoroughly.  Bake for 40-50 minutes, or until the top starts to look slightly browned.

Serve warm or chilled.  Keeps chilled for about one day.

Alkaline Diet Cook Book, by Energise For Life (www.energiseforlife.com)

Highly recommended!  This is where I got my first glimpse into how to cook alkaline, and I still use the recipes several times each week.  You cannot go wrong with this book.  In fact, it is kind of an essential item to have for someone on the alkaline diet.  And Energise For Life is an excellent source for information and for acid/alkaline food charts.

http://www.energiseforlife.com/cat–Alkalising-Supplements–ALKALISING_SUPPLEMENTS/Alkaline-Recipe-Cook-Book.html