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All about Alkaline Foods

You are what you eat, choose life foods

Quinoa Pasta with Tomato Artichoke Sauce

  Serves 2

7 oz. (200g) quinoa or spelt pasta
8 oz. (220g) fresh or frozen artichoke hearts
5 oz. (140g) fresh tomatoes
1 medium-sized onion
1 clove of garlic
1 oz. (30g) pine nuts
1 tsp. yeast-free vegetable stock
3 tbsp. fresh basil
1/2 teaspoon organic sea salt
                                                                     1 pinch of cayenne pepper
                                                                      2 tbsp. cold-pressed extra virgin olive oil

Directions

1. Prepare fresh artichoke and cook until tender.  Alternatively, use frozen artichoke hearts.

2. Cook pasta following packet directions. Meanwhile, cut tomatoes into cubes, and chop the onion, garlic and basil into small pieces.

3. Heat 2 tbsp. of olive oil in pan and stir-fry pine nuts, onions and garlic for a couple of minutes. Add tomatoes and the (cooked!) artichoke hearts and stir-fry for another 2 minutes.

4. Dissolve yeast-free vegetable stock in 1/2 cup of water (check directions), then add to pan. Simmer on low heat for 2 more minutes, stir occasionally.

5. Finally, add the basil and season with cayenne pepper and salt. Pour the sauce over the cooked pasta and serve immediately. Enjoy this alkaline dish!

Many thanks to Juliette from Lyon, France for sharing this delicious alkaline recipe!

Gazpacho



Gazpacho is one of the best antioxidant recipes your body can benefit from. This recipe is from Spain where they eat gazpacho mostly in summer as a cold, refreshing soup. But I eat it hot or cold...either way it is delicious.

The main ingredient are tomatoes which are foods high in antioxidants such as lycopene. You will need few ripe tomatoes, a quarter of onion, 1 small cucumber, 1 small chilli,  half garlic clove, 4 or 5 spoons of vinegar, 4 spoons of olive oil and salt. Liquidise all these ingredients together until smooth. Place it in the fridge until the gazpacho is cold. Serve in a bowl and enjoy. You can add more onion, garlic or vinegar if you like the flavour to be stronger.

Buckwheat patties

Ingredients for 4-6 patties

1 cup buckwheat
2 cups water
Some yeast-free vegetable stock
1 pinch of himalayan sea salt
3 small carrots
1 small onion
1/2 red bell pepper
Fresh parsley / spices to taste
2 tbsp spelt flour or buckwheat flour
                                                                  2 tbsp oil (preferably cold pressed extra virgin olive oil)

Directions
  1. Bring buckwheat with water and vegetable stock (and some salt) to boil. Cook for approx. 15 minutes until water is gone (don't burn it!).
  2. Meanwhile cut onion and bell pepper into small pieces and shred carrots. Put everything in a bowl.
  3. Add the cooked buckwheat and season with spices and flour. Stir.
  4. Form 4-6 patties, put olive oil in a pan and roast the patties gently (from both sides) until golden brown.
  5. Tip: Each time you make the patties use different veggies until you find your perfect combination.
  6. Eat fresh alkalzing salads with the patties.

Many thanks to Juliette from Lyon, France for sharing this delicious alkaline recipe!

Pad Thai with kelp noodles

 

“PEANUT” SAUCE:
1/4 cup almond butter
1/2 cup coconut oil
2 tablespoons Bragg Liquid Aminos or Nama Shoyu
1/4 cup lemon juice
1 tablespoon seeded, chopped jalapeno, or to taste
1 teaspoon ground coriander
3/4 cup filtered water


Noodles:
1/4 cup sliced fresh basil
1 cup thinly sliced cabbage
2 (12-ounce) packages kelp noodles

Directions

1. Place the sauce ingredients in a 2-cup Personal Blender. Blend until smooth.

2. To serve, toss the sauce with the basil, cabbage, and noodles.

 

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