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Serves 2-4
Ingredients
16 ounces frozen spinach (organic), thawed
15 ounces firm tofu
3/4 cup gluten free rolled oats
1 medium onion, chopped
3-4 big cloves garlic, minced
1/8 cup nutritional yeast (if transitioning – if not then use LSA mix)
1 tablespoon paprika
salt and pepper to taste
1/4 cup nutritional yeast
1 teaspoon cumin
1/4 cup coconut oil
Optional: dash of Bragg Liquid Amino
Instructions
1. Crumble tofu, and mix all ingredients together in bowl. Allow to sit a few minutes so oats can absorb some of the liquid from the spinach.
2. Add a little water if your mixture isn’t wet enough to hold together. Add the Bragg if desired.
3. Make patties with your hands and fry with a little coconut oil. Cook for 6-10 minutes on each side, turning carefully. Serve with a nice big salad!
I crave this stuff and urge you to try it and bring it into your life!
Alkaline Avocado Power Shake
Serves 2
Ingredients
1 cucumber
2 tomatoes
1 avocado
1 handful spinach leaves
1 lime
½ red pepper
½ teaspoon vegetable stock
1 scoop Mega Greens (optional)
1 scoop Super Soy Sprouts (optional)
1 tablespoon Udo’s Choice (optional)
Directions
Wash all of the ingredients thoroughly and then chop the cucumber, tomato, pepper and avocado roughly.
Dissolve the vegetable stock in a small amount (50ml) of warm water.
Place the avocado and stock in the blender and mix into a paste.
Next, add the high water content ingredients into a blender and blend until they are becoming more liquid.
Finally add the spinach, lime and supplements and blend until all ingredients are thoroughly mixed.
Serve in a tall glass.
Avocados are incredibly healthy and alkalising and provide our bodies with six times more energy than sugar and proteins. They are rich in potassium, B vitamins, as well as vitamin E and vitamin K.
The avocados combined with the other highly alkalising vegetables like spinach and tomatoes make this soup very tasty and refreshing.
Alkaline Diet Recipe #83: Kale Chickpea Mash
This recipe is absolutely delicious and uses very healthy and highly alkaline ingredients like kale, garlic and chickpeas.
This mash has got an abundance of different flavours given by the thyme and shallots.
You can serve this as a main course or as a side dish with fresh fish.
Serves 2 as a main dish
Serves 4 as a side dish
Ingredients
3 tbsp garlic, cut into small pieces
1 shallot, cut into small pieces
1 bunch kale
400g fresh chickpeas (cooked per instructions)
2 tbsp Bragg Liquid Aminos (alternative: soy sauce)
2 tbsp extra virgin olive oil or coconut oil
1/2 tsp of fresh or dried thyme
Celtic sea salt or Himalayan crystal salt, to taste
Instructions
Gently fry the shallot and minced garlic in olive oil on medium-high heat until it turns golden brown. Be careful not to burn it, as the garlic becomes bitter tasting otherwise.
Add the washed and drained kale and stir in the oil, onion and garlic. After the kale has wilted a bit, add the chick peas and cook for about 6 minutes.
Add the remaining ingredients and stir. Begin mashing the chickpeas with a fork. You can mash them as fine as you like your mash to be.
Enjoy!
This dish is also really easy and quick to prepare, which makes this another great recipe to cook throughout the week when there is limited time to spend in the kitchen.
Spelt is one of the oldest cultivated grains. It is high in fibre, has a higher content of protein and vitamins than wheat and although not gluten free, Spelt can be tolerated by some people with wheat allergies.
Broccoli is high in vitamin C and dietary fiber. It also contains multiple nutrients with potent anti-cancer properties. Almonds contain high levels of manganese, Vitamin E and magnesium.
We hope you enjoy this tasty alkaline spelt pasta dish.
Serves 4
Ingredients
800g Broccoli
250g Spelt Pasta
150g Almond flakes
2 Garlic cloves, cut into fine pieces
2 tbsp rapeseed or grapeseed oil
Himalayan Crystal Salt or Celtic Sea Salt
Freshly ground black pepper
Instructions
Bring a large pot with water to boil. Cook the pasta until tender, but make sure they are still ‘al dente’. Wash and drain the broccoli and cut the florets into small pieces. Gently heat the oil in a large frying pan and add the garlic pieces. Quickly fry them, but make sure they do not become too golden, as they will taste bitter otherwise. Add the broccoli and fry with the garlic.
Add a little bit of water and cook until the broccoli becomes tender. Add a little bit more water in the meantime.
In the meantime roast the almond flakes in a different frying pan at medium heat without adding any oil. As soon as the broccoli is tender stir in the pasta. Mix everything well.
Add the almond flakes and season to taste with salt and pepper.
Enjoy!
mixed vegetables with sesame seeds: http://www.energiseforlife.com/wordpress/2010/02/02/alkaline-recipe-61-mixed-vegetables-with-sesame-seeds/
avocado power shake: http://www.energiseforlife.com/wordpress/2009/04/23/alkaline-recipe-23-alkaline-avocado-power-shake/
avocado & tofu dip: http://www.energiseforlife.com/wordpress/2010/06/16/alkaline-diet-recipe-78-smooth-avocado-tofu-dip/
vegetable bean soup: http://www.energiseforlife.com/wordpress/2010/02/22/alkaline-recipe-64-ribollita-vegetable-bean-soup/
green drink: http://www.energiseforlife.com/wordpress/2007/08/23/green-drink-how-green-is-yours/
drink: http://www.energiseforlife.com/wordpress/2009/11/12/alkaline-recipe-52-delicious-refresher-juice/
