Cook Alkaline

Your source for a modern alkaline diet. Recipes, and honest insight on healthy living 2011 and beyond! Congratulations on finding my cookalkaline.com blog. There are many sources that offer scientific information on alkaline diets and the effects on the human body. This is not one of them. My intention is to share delicious recipes of everyday food with a twist or two to turn them into a more alkaline meal for an alkaline lifestyle. You will be surprised how easy it is to maintain this way of eating. I have always lived a healthy lifestyle and ate mostly organic fruit and vegetables with very little animal products. I was surprised a few years ago when my doctor informed me that I had osteoporosis. My doctor prescribed drugs that I took for 4 years. My osteoporosis worsened. Two years ago I embarked on researching the alternatives to taking the bisphosphonate drugs, Fosamax and Boniva. What I have discovered and has been widley known is that an alkaline diet can actually reverse osteoporosis as it has in my case. Other benefits which I discovered are: it has improved my overall good health, no colds, no sore throats, no flu shot, no flu, additionally I lost weight in the process and I am winning the race against osteoporosis. I will be sharing my alkaline ideas and recipes and I hope you will enjoy them. My friend Jorun acts as my test kitchen, recreating the recipes for her family and friends. Thank you for your interest in cooking alkaline, Sari - Copyright 2011 www.cookalkaline.com
Asparagus Soup Spring is in the air and the asparagus in the farmers markets is just beautiful. I could not resist buying some. Use in a basic sauté, or compose a salad. This week, I decided to make a soup. This soup is good just about any time and it is also elegant enough to serve as a first course for a dinner party. It is very easy to make and within 1/2 hour you can make something that your family and friends will enjoy. Keep in mind that everything is going to be puréed so the size does not really matter. I always cut everything about the same size to ensure even cooking. This recipe is easy to double. Just use 6 cups of water. Serves 4  1 Tbsp. olive oil 1 cup diced onion 1/12 cups asparagus stalks, chopped (reserve the tips to garnish) 1 small potato, about 1 cup diced 4 cups vegetable stock 1/12 tsp. sea salt 1/4 tsp. white pepper In a medium sized pot, heat the olive oil. Add the onions and cook about 6 minutes, until they have softened. Add the potatoes and the asparagus. Season with the salt and pepper. Pour In the stock. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Put a strainer in a large bowl. Strain the soup, reserve the liquid. Place the vegetables in a blender or Cuisinart with 1 cup of the liquid. Purée. Add back to the pot and pour in another cup of the liquid. This might be enough. If you like your soups thinner, add more liquid. If you have leftover liquid, you can freeze it for making soup the next time. Heat the soup and add the asparagus tips. Cook about 5 minutes. Serve.

Asparagus Soup

Spring is in the air and the asparagus in the farmers markets is just beautiful. I could not resist buying some. Use in a basic sauté, or compose a salad. This week, I decided to make a soup. This soup is good just about any time and it is also elegant enough to serve as a first course for a dinner party. It is very easy to make and within 1/2 hour you can make something that your family and friends will enjoy. Keep in mind that everything is going to be puréed so the size does not really matter. I always cut everything about the same size to ensure even cooking. This recipe is easy to double. Just use 6 cups of water.

Serves 4 

1 Tbsp. olive oil
1 cup diced onion
1/12 cups asparagus stalks, chopped (reserve the tips to garnish)
1 small potato, about 1 cup diced
4 cups vegetable stock
1/12 tsp. sea salt
1/4 tsp. white pepper

In a medium sized pot, heat the olive oil. Add the onions and cook about 6 minutes, until they have softened. Add the potatoes and the asparagus. Season with the salt and pepper. Pour In the stock.
Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat.
Put a strainer in a large bowl. Strain the soup, reserve the liquid. Place the vegetables in a blender or Cuisinart with 1 cup of the liquid. Purée. Add back to the pot and pour in another cup of the liquid. This might be enough. If you like your soups thinner, add more liquid. If you have leftover liquid, you can freeze it for making soup the next time.
Heat the soup and add the asparagus tips. Cook about 5 minutes. Serve.

Anonymous asked: I cant find the taco sauce on ur blog?

Hi 

if you click on the archive section, scroll down to September 27th 2011 you will see a pot of sauce just next to the Spanish rice dish. If you click on it the recipe will pop up. 

Breakfast I grated potato 1/2 small onion, sliced very thin Clarified butter 1Tbsp. Salt, pepper Heat the butter a small frying pan. Add the onions. Sauté about 5 minutes. Salt the potato and form into a round patty in the pan. Cook about 4 minutes and flip to the other side. Cook another 4 minutes. minutes. Crack an egg and place on the potato patty. Cover, and cook 3-4 minutes. Remove from heat and enjoy.

Breakfast

I grated potato
1/2 small onion, sliced very thin
Clarified butter 1Tbsp.
Salt, pepper

Heat the butter a small frying pan. Add the onions. Sauté about 5 minutes. Salt the potato and form into a round patty in the pan. Cook about 4 minutes and flip to the other side.
Cook another 4 minutes.
minutes.
Crack an egg and place on the potato patty. Cover, and cook 3-4 minutes.
Remove from heat and enjoy.

Swordfish with mashed cauliflower, broccoli and japonica rice. Serves 4  11/2 lbs fresh swordfish 1 head of cauliflower 4 cups of broccoli florets 1 1/2 cups japonica rice 1 small onion , sliced 1tbsp. Olive oil 3 cups vegetable broth 1/2 cup vegetable broth Salt, pepper, white pepper Lemon Make the cauliflower first. Break down the cauliflower into medium sized florets. Place on a steaming rack in a pan with water. Steam about 10-12 minutes. Transfer cauliflower to a blender. Purée, use the stock to get a creamy consistency as if you were making mashed potatoes. Add the 1/2 cup stock slowly as you might not need all of it. Season with salt and a little white pepper . Set aside. Note: you can make this hours before dinner and It reheats easily. Make the rice in a rice cooker or according to package directions. I used a rice cooker, first heat a skillet add the olive oil, add the onion and cook about 6 minutes until they have softened. Stir in the rice. Season with salt and pepper. Transfer to a rice cooker. Add the stock, cover and cook. The rice timer will tell you when it’s done, about 40 minutes. This can also be made early in the day and reheated. Place a steam rack in a pot, add water to come up just under the rack. Add the broccoli and steam about 6-8 minutes to desired doneness. This fish is easy to grill. I used my grill pan on my stove. Heat the grill pan. Put a little olive oil on a paper towel and gently apply it to the grill pan. Season the fish with a little salt and pepper. Place the fish on an angle to get good grill marks. Let the fish cook about 6 minutes, do not touch it. Then turn it over and cook about two minutes. Remove from the grill, transfer to a serving plate, garnish with a fresh lemon.

Swordfish with mashed cauliflower, broccoli and japonica rice.

Serves 4 

11/2 lbs fresh swordfish
1 head of cauliflower
4 cups of broccoli florets
1 1/2 cups japonica rice
1 small onion , sliced
1tbsp. Olive oil
3 cups vegetable broth
1/2 cup vegetable broth
Salt, pepper, white pepper
Lemon

Make the cauliflower first. Break down the cauliflower into medium sized florets. Place on a steaming rack in a pan with water.
Steam about 10-12 minutes. Transfer cauliflower to a blender. Purée, use the stock to get a creamy consistency as if you were making mashed potatoes. Add the 1/2 cup stock slowly as you might not need all of it. Season with salt and a little white pepper . Set aside.
Note: you can make this hours before dinner and It reheats easily.

Make the rice in a rice cooker or according to package directions.
I used a rice cooker, first heat a skillet add the olive oil, add the onion and cook about 6 minutes
until they have softened. Stir in the rice. Season with salt and pepper. Transfer to a rice cooker. Add the stock, cover and cook. The rice timer will tell you when it’s done, about 40 minutes. This can also be made early in the day and reheated.

Place a steam rack in a pot, add water to come up just under the rack. Add the broccoli and steam about 6-8 minutes to desired doneness.

This fish is easy to grill. I used my grill pan on my stove. Heat the grill pan. Put a little olive oil on a paper towel and gently apply it to the grill pan. Season the fish with a little salt and pepper. Place the fish on an angle to get good grill marks. Let the fish cook about 6 minutes, do not touch it. Then turn it over and cook about two minutes. Remove from the grill, transfer to a serving plate, garnish with a fresh lemon.

My friend Lisa sent me this picture last night. I was so happy to receive this and to know that my alkaline lifestyle is rubbing off on my fiends. So I thought I would post it and share this delicious salad with you. Eating alkaline does not have to be boring. Not only is this salad beautiful to look at, it’s a crowd pleaser with great bursts of flavor in every bite. Don’t worry about the amount of ingredients, just use what you have to make a nice combination. I have given you an idea of what to go on. Serves 4  About 2 cups Kale, chopped About 2 cups Cabbage, chopped 1 cup Broccoli florets 1 cup of cooked Quinoa A handful of cherry Tomatoes, sliced in half 1/2 cup Parsley, roughly chopped 1/2 green onion, diced A few mint leaves Dressing: 3 Tbsp. olive oil 1 Tbsp. fresh lemon juice 1/2 tsp. minced garlic or 1/4 tsp. minced garlic Salt and pepper to taste

My friend Lisa sent me this picture last night. I was so happy to receive this and to know that my alkaline lifestyle is rubbing off on my fiends. So I thought I would post it and share this delicious salad with you. Eating alkaline does not have to be boring. Not only is this salad beautiful to look at, it’s a crowd pleaser with great bursts of flavor in every bite.

Don’t worry about the amount of ingredients, just use what you have to make a nice combination.
I have given you an idea of what to go on.

Serves 4 

About 2 cups Kale, chopped
About 2 cups Cabbage, chopped
1 cup Broccoli florets
1 cup of cooked Quinoa
A handful of cherry Tomatoes, sliced in half
1/2 cup Parsley, roughly chopped
1/2 green onion, diced
A few mint leaves
Dressing:
3 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1/2 tsp. minced garlic or 1/4 tsp. minced garlic
Salt and pepper to taste

This is a variation of my basic lentil soup. It turned out so good, I thought I would share it with you. It’s a creamier version. I used some orange lentils and they added a wonderful creamy texture to the soup. Here it is. Note: I like to chop up my vegetables all the same size. The soup will cook more evenly this way. And it looks very nice in the bowl. 1 Tbsp. Olive oil 1 small onion diced 2 stalks celery, diced 2 carrots, diced 3 turnips, diced 1 parsnip, diced 2 small or 1 large potatoe, peeled and diced 1 zucchini squash, diced 3/4 cup small French style lentils, black or dark green 3/4 cup orange lentils. 4 1/2 cups vegetable stock or water 11/2 tsp salt. Wait until the soup is done before you add the salt. It can harden the lentils while they are cooking. Optional: red pepper flakes. If you prefer a little heat. If you feel the soup is getting too thick, just add a little water. Remember, it much easier to add liquid, it’s hard to take it out. Heat the oil in a large soup pot. Add the onion and cook about 6 minutes to soften. Add the celery, carrot, turnip, parsnip, potato and zucchini. Stir in the lentils. Cover with the stock. Bring to a boil, reduce to a simmer and cook for 1 hour. I hope you enjoy this.

This is a variation of my basic lentil soup. It turned out so good, I thought I would share it with you.
It’s a creamier version. I used some orange lentils and they added a wonderful creamy texture to the soup. Here it is.
Note: I like to chop up my vegetables all the same size. The soup will cook more evenly this way.
And it looks very nice in the bowl.

1 Tbsp. Olive oil
1 small onion diced
2 stalks celery, diced
2 carrots, diced
3 turnips, diced
1 parsnip, diced
2 small or 1 large potatoe, peeled and diced
1 zucchini squash, diced
3/4 cup small French style lentils, black or dark green
3/4 cup orange lentils.
4 1/2 cups vegetable stock or water
11/2 tsp salt. Wait until the soup is done before you add the salt. It can harden the lentils while they are cooking.
Optional: red pepper flakes. If you prefer a little heat. If you feel the soup is getting too thick, just add a little water. Remember, it much easier to add liquid, it’s hard to take it out.

Heat the oil in a large soup pot. Add the onion and cook about 6 minutes to soften. Add the celery, carrot, turnip, parsnip, potato and zucchini. Stir in the lentils. Cover with the stock. Bring to a boil, reduce to a simmer and cook for 1 hour.
I hope you enjoy this.

Anonymous asked: I'm very new at this but what you suggest eating seems something I could do. I'm 48 with op within 2 years bd got worse. What foods should you not eat when eating these foods to allow for better absorption ?

I like to think of the alkaline lifestyle instead of a diet because that’s What it is.  If fighting osteoporosis then I would recommend eating a ratio of 80% alkaline and % 20% acidic foods at each meal. So if you want a piece of chicken (4 oz.) pair it with a green salad, a baked potato, and a green vegetable. This creates an alkaline dinner. 

Every body is different. I suggest you order ph strips and measure your alkalinity.  This will help you keep on track. 

Anonymous asked: Hi, I'm new to the alkaline diet/lifestyle. What is so confusing is that there are many different acid/alkaline charts that contradict each other, so for a beginner as myself that has been on an alkaline diet for about 2 weeks, can be very confusing. E.G. I came across Dr Robert Young site and charts, (to name one), they show certain foods not to have, when other charts will show that they are on the alkaline side. Any help would be most appreciated. Kind regards ,Maurice

HI Maurice, 

li know it can be confusing when you first start undertaking an alkaline lifestyle. For most of the food charts that indicate alkaline to acid, there is consensus.  

Dr. Young is a reliable source. I also like Dr. Susan Brown . She co wrote a food guide which I found very useful and easy to follow. 

When I first started the alkaline lifestyle, I used her book. I bought all the recommended pantry items and got rid of the acidic ones. For instance, I threw away  most of my vinegars and bought apple cider vinegar which is what I use to make my salad dressing. I also got rid of the white flour for spelt flour. Table salt for alkaline sea salt. Spelt pasta, quinoa pasta, quinoa and wild rice. 

I believe that this is a very good first step to refresh your pantry. I have a list of everything in my pantry on my blog. You can access it in the archive section. 

i am always happy to answer any of your questions. 

Anonymous asked: I am following a alkaline diet which I got off the net, but now that I have included coconut oil as all the avocado I have putt weight on? Thought these fats should help u loose weight.

Hi 

Glad to hear that ou are following an alkaline diet. i don’t know what you are eating so I can’t comment on your weight gain. it has been my experience that people who choose to eat more alkaline foods are not gaining weight. Try writing down everything you are eating and do a self analysis. It might surprise you. 

Roasted vegetables with Quinoa and a cabbage slaw salad I was taking a walk with a friend and when we were saying goodbye she asked me to come in and help her make a pot of soup. We did start the soup, but there was so much left over that we prepared a dinner for her and her husband. She sent me this picture. This is what we made, Roasted vegetables Quinoa Cabbage salad The roasted vegetables 2 bell peppers, any color you like. We used red and orange. 1/2 of a cauliflower that we sliced. A bunch of broccoli florets 2 Tbsp. Olive oil 1 tsp. dried oregano 1 Tbsp Parmesan cheese (optional) Salt and pepper to taste Preheat the oven to 400 degrees. Line a sheet pan with parchment. Place the vegetables in a single layer and brush with the olive oil. Sprinkle on the Parmesan cheese, and season with a little salt and pepper. Bake for 30 minutes. Quinoa 1cup quinoa 1 1/2 cups vegetable broth or water Place in a pan cover with stock and bring to a boil. Reduce heat and simmer for 15 minutes.m Let sit for 5 minutes Fluff up with a fork and add 1/2 tsp of salt. Cabbage 1/2 of a red cabbage, sliced very thin 1/4 cup raisins 1/3 cup toasted almonds For the dressing Juice of one orange 1 Tbsp. apple cider vinegar 1 tsp. low sodium soy sauce 1 Tbsp. olive oil Combine all ingredients and mix together.

Roasted vegetables with Quinoa and a cabbage slaw salad

I was taking a walk with a friend and when we were saying goodbye she asked me to come in and help her make a pot of soup. We did start the soup, but there was so much left over that we prepared a dinner for her and her husband. She sent me this picture.

This is what we made,
Roasted vegetables
Quinoa
Cabbage salad

The roasted vegetables
2 bell peppers, any color you like. We used red and orange.
1/2 of a cauliflower that we sliced.
A bunch of broccoli florets
2 Tbsp. Olive oil
1 tsp. dried oregano
1 Tbsp Parmesan cheese (optional)
Salt and pepper to taste

Preheat the oven to 400 degrees.
Line a sheet pan with parchment. Place the vegetables in a single layer and brush with the olive oil.
Sprinkle on the Parmesan cheese, and season with a little salt and pepper.
Bake for 30 minutes.

Quinoa
1cup quinoa
1 1/2 cups vegetable broth or water
Place in a pan cover with stock and bring to a boil.
Reduce heat and simmer for 15 minutes.m
Let sit for 5 minutes
Fluff up with a fork and add 1/2 tsp of salt.


Cabbage
1/2 of a red cabbage, sliced very thin
1/4 cup raisins
1/3 cup toasted almonds

For the dressing
Juice of one orange
1 Tbsp. apple cider vinegar
1 tsp. low sodium soy sauce
1 Tbsp. olive oil
Combine all ingredients and mix together.

Anonymous asked: Hi, how long does it take before you see green on your test strip? I have been following an alkaline diet plan for a week now, and I am still on average 5.75 and 6.2, which is terrible.

Hi,

Thanks for your question. Be patient, it can take up to a few weeks to get yourself in a more alkaline body. Are you drinking alkaline water?Review what you are eating, I believe it is important to keep a food journal. You are on your way, don’t give up.  

Pasta with sautéed vegetables. Serves 4. 1 1/2 boxes of spelt pasta 6 mushrooms, sliced 1 small onion, sliced thin 3 carrots, peeled 2 zucchini , peeled 2 tsp olive oil 1/2 - 1 cup vegetable broth Salt and pepper 1/4 cup Parmesan cheese I had all of this prepped and ready to cook with the pasta. Using a vegetable peeler, peel the carrots and the zucchini in long thin slices. Set aside. Heat a large pot of salted water. Cook the pasta according to package directions. In a large skillet, heat the olive oil. Add the onion, cook for 6 minutes. Add the mushrooms, zucchini and the carrots. Cook for 2 more minutes Add half the stock, stir. Adjust seasoning. Mix in the pasta. add more stock if needed. Sprinkle with the cheese and some fresh basil or parsley.

Pasta with sautéed vegetables. Serves 4.

1 1/2 boxes of spelt pasta
6 mushrooms, sliced
1 small onion, sliced thin
3 carrots, peeled
2 zucchini , peeled
2 tsp olive oil
1/2 - 1 cup vegetable broth
Salt and pepper
1/4 cup Parmesan cheese


I had all of this prepped and ready to cook with the pasta.
Using a vegetable peeler, peel the carrots and the zucchini in long thin slices. Set aside.

Heat a large pot of salted water. Cook the pasta according to package directions.
In a large skillet, heat the olive oil. Add the onion, cook for 6 minutes. Add the mushrooms, zucchini
and the carrots. Cook for 2 more minutes Add half the stock, stir. Adjust seasoning. Mix in the pasta. add more stock if needed. Sprinkle with the cheese and some fresh basil or parsley.

This is what the vegetables looked like before I added the to my pasta. 6 mushrooms, sliced 1 small onion, sliced thin 3 carrots, peeled 2 zucchini , peeled I had all of this prepped and ready to cook with the pasta. Using a vegetable peeler, peel the carrots and the zucchini in long thin slices. Set aside.

This is what the vegetables looked like before I added the to my pasta.

6 mushrooms, sliced
1 small onion, sliced thin
3 carrots, peeled
2 zucchini , peeled

I had all of this prepped and ready to cook with the pasta.
Using a vegetable peeler, peel the carrots and the zucchini in long thin slices. Set aside.

Anonymous asked: Hey Sari do you have anything for an ex-athlete that's trying to stay fit? Thanks Kent.

Hi kent, 

Thanks  for your question. For a healthy way of eating, I would recommend eating at 60/40 alkaline to acid. This means filling your plate with lots of vegetables and salads, potatoes and grains like quinoa Limiting huge portions of meat and chicken and fish. By making the vegetables the star on your plate, this should be a way of eating that will be kind to your waistband. 

Braised celery 4 stalks of celery 2 Tbsp. clarified butter 1/2 cup water Salt and pepper I like to have the celery cut in rather large pieces. It is best to use a pot that the celery can lay in a single layer. Cover the celery with the water. It’s okay if you need to add a little more water as every pan is a different size. Add the butter, salt and pepper and bring to a boil. Cover and cook about 15 minutes until the celery is very tender. Remove from the pan, transfer to a serving dish and pour a few tablespoons of the braising liquid on top. Season

Braised celery

4 stalks of celery
2 Tbsp. clarified butter
1/2 cup water
Salt and pepper

I like to have the celery cut in rather large pieces. It is best to use a pot that the celery can lay in a single layer.
Cover the celery with the water. It’s okay if you need to add a little more water as every pan is a different size. Add the butter, salt and pepper and bring to a boil. Cover and cook about 15 minutes until the celery is very tender. Remove from the pan, transfer to a serving dish and pour a few tablespoons of the braising liquid on top. Season