You can make your garbanzo beans from raw beans and never go back to opening a can. They freeze very well. I keep small containers of these in my freezer and they defrost quickly. There are lots of ways to eat these. One way is to roast them in the oven with a little spice and olive oil  thrown on top. Roast for about 20 minutes at 350 degrees. They will be brown and toasty.

This is what I do:

Put 2 cups of dried beans in a large bowl. Pour about 6 cups of water over the top. The water should be at least 2 inches over the beans as they will absorb the water and get bigger. Cover with plastic wrap and let sit over night. In the morning, drain the beans and give them a rinse. Pick out any that do not look good. Place in a pot and fill with water. Add 1 small onion,peeled and cut in half. 2 stalks of celery and 1 carrot. Bring to a boil and using a spoon, take off the white foam that forms on the top. Then, lower the fire and simmer for 1 hour. Start tasting. They will be soft on the outside and just a slight firmness in the center. 

Need something at the last minute because friends are coming over? Try this for an alkaline snack to serve. 

For the dip: 

I cup Greek style Yogurt 

1 cucumber, seeds removed

1/3 cup parsley 

Blend all together, If you prefer you can add a little hot sauce to this dip. Pour into a serving dish. 

The Vegetables: 

2 stalks of celery, sliced 

2 carrots, sliced 

A bunch of radishes

1 red bell pepper 

Note: you can use any raw vegetables that you prefer. And if you like it a little sweet, add 1 tsp of honey. 

Boiled Potatoes with Broccoli   Serves 2

I served this as a side dish to the Filet of Sole that I made last night.

2 potatoes  diced 

2 stalks of broccoli 

1 tsp. chopped parsley

Salt and pepper to taste

Place the potatoes in a pan, cover with cold water. Bring to a boil and simmer about 10 minutes until potatoes are tender, add the broccoli and cook another 2-3 minutes. Drain and place in a serving bowl. Sprinkle with the parsley. 

This is my Granola, I like to make it during the holidays. It makes a great gift. 

5 cups oatmeal 

1 cup sliced almonds

1 cup sunflower seeds 

½ cup sesame seeds

1 cup raisins

1 cup dried cherries or any dry fruit (try to find non sulfates)

¼ cup canola oil

 1/2 cup -¾ cups honey 

Preheat Oven 325 degrees

In a large bowl mix together the oatmeal, nuts and seeds. Stir in the oil and honey. Mix well so the oats are well coated. Place on a cookie sheet and place in the over. Stir every 15 minutes. It will take 45 minutes to an hour. Remove from the oven and stir in the raisins and cherry’s. Cool. Store in a glass jar. 

The Roast Potatoes 

I usually count on 3 potatoes per person, and throw in a few more for good measure. 

Cut in half and then again, they should all be about the same size. Toss with 1-2 Tablespoons of olive oil and use whatever herb you like. I used Rosemary that I had growing out in the garden and also a little dried oregano. Salt and Pepper, Spread them on a foil lined cookie sheet and place in a 350 degree oven for 45 minutes.  

These are the brussel sprouts summer squash and onion side dish. 

I used about 5 cups of vegetables. Half brussel  sprouts and half summer squash. I slice them in half. 1 onion, sliced,  and a little salt and pepper. 

Heat a saute pan with 2 Tbsp of Olive oil. Saute the onion until it has softened about 6 minutes. Add the brussel sprouts and summer squash. Cook for a few minutes until they get a little color then add ½ of cup of water, cover and cook until the water has evaporated. About 4 minutes. Season with a little sea salt and pepper. 

Steamed Vegetables    This is a great side dish. 

Serves 4

½ of a cauliflower

1 large zucchini squash

3 carrots 

Salt and Pepper 

Place in a pot with a steaming rack. Add water, steam about 8 minutes. 

Remove from pot and place in a serving bow. Season with salt and pepper. 

This is a very easy and a great dish to make right now when all the zucchini is in season. I went to the farmer’s market this past weekend and the squash available in all different styles has been excellent. So sweet and fresh. I made this salad the other night. 

Serves 4 

2 medium sized zucchini squash

½ cup sliced almonds, toasted

1 orange, juiced

1 Tbsp. olive oil

salt and pepper to taste 

Preheat your oven to 350 degrees. Spread the almonds on a cookie sheet and bake about 10 minutes until lightly toasted. 

Meanwhile, using a hand grater, grate the zucchini. Mix the orange juice, olive oil, salt and pepper and mix into the zucchini. Toss with the toasted almonds. 

Instead of French Fries try these roasted potatoes that are sure to please and they are so easy to make. 

Line a cookie sheet with parchment paper or tin foil. 

Slice potatoes  the long way so you get thick strips. 

Toss with olive oil and salt.

Optional: you can add some fresh rosemary

Bake in a 400 degree oven for about 45 minutes or until they turn brown and crispy. 

Black Beans

1 8 oz. bag of Dried Black Beans. 

1 onion, quartered

2 cloves garlic (whole, paper removed)

Take the beans out of the bag and place into a colander. Pick out any that don’t look right. Rinse and place in a bowl. Pour about 6 cups of water over them. Cover the bowl with some Saran Wrap and set aside for 4 hours. If you can let them sit over night it’s even better. Drain the liquid and place the beans in a pot. Pour in 5-6 cups of water over the beans. Bring to a boil and scoop out the white foam that will form. Then add the onion and garlic. Reduce heat and simmer 45 minutes to an hour. Test to see if they are done. . You might have to cook them a little longer. Do not salt(1 tsp) until after the beans have cooked. Salting too early in the cooking will make the beans hard. When the beans are done, strain the liquid and  reserve a little for the beans but do not throw it away. You can use it for another dish. See below. Or freeze for future use. 

  You can use the black bean stock  for a rice dish, using Japonica or Wild rice, lots of fresh parsley, garlic and onions for a satisfying side dish. Black bean are very low in acid. Saute the onions and garlic add the rice and the black bean liquid and 1 tsp. salt.(1 cup rice, 2 cups stock). Cook until rice is done. Stir in lots of fresh parsley to the warm rice. Enjoy

Spanish Style Wild rice

2 Cups wild rice

3 1/3 vegetable stock

½ cup tomato puree

1 ½ olive oil

2 cloves minced garlic

1 small onion, finely diced

1 Tbsp. dried oregano

1 Tbsp. cumin

2 tsp. sea salt  

Pepper to taste

Heat oil in a medium sized pot. Add the onions and saute for about 5 minutes. Add the garlic,  oregano and cumin, salt and pepper and cook for a few more minutes until the onions have softened. Add the rice, tomato, and the vegetable stock. Bring to a boil, reduce heat and simmer for 45 -60 minutes. 

Taco sauce

This is my taco sauce, the picture does not do it justice. It is a sauce that I use for a variety of dishes. For one night, I sprinkled some splet flour on sliced boneless chicken breasts, gave them a quick saute to get a little color and put them in the sauce to poach.  Another time I put pieces of fish right in the sauce to poach. Taco’s are easy to make and fun. A little chicken or fish for those who eat it can easily fit in an alkaline diet. It’s all about the portion size. So a small piece of chicken or fish  in a taco filled with vegetables and alkaline rice is delicious. 

Taco Sauce 

2 Tbsp. Olive Oil 

1 small onion

1 jalapeno pepper seeds removed (if you like it spicy keep the seeds in)

1 clove garlic

1 Tbsp. Paprika

1 Tbsp. Oregano

1 Tbsp. Cumin

1 ½ tsp. sea salt

1 tsp. pepper

2 Tbsp. Spelt Four

1 14 ounce can of tomato puree

2 cups vegetable stock 

Heat olive oil in a pot. Using a Cuisinart or blender, pulse the onion, garlic and jalapeno until very small, do not puree. Add to the oil and saute for about 4 minutes. Add the paprika, oregano, cumin, salt and pepper and cook another 3 minutes until the onions are softened. Add the spelt flour and stir. Cook about 2-3 minutes, this will cook the flour. Add the tomato and the vegetable stock. Simmer for 20 minutes. 

Sweet Potato FriesServes 4-6

2 Sweet Potatoes, sliced thin

2 Tbsp olive oil 

Salt 

Line a cookie sheet with parchment paper, tin foil  or if you have a Silpat even better. 

Toss the Sweet Potato slices in the olive oil and arrange on the pan. 

Bake for 40-45 minutes at 400 degrees. Sprinkle with salt and serve!

corn saute

Last night I made a very good vegetable dish. I’m sorry that I forgot to take a picture. This is the recipe:

2 ears of corn cut off of the cob

½ onion, chopped

4 large mushrooms sliced

1 large zucchini, sliced

½ cup water

2 TBSP olive oil

salt and pepper

Heat a large pan with a little olive oil and saute the onion until soft. About 6 minutes. Then add all of the vegetables and cook another 3-5 minutes so the zucchini and mushrooms can get a little color. Add the water and cover the pan to finish cooking the vegetables. Season with sea salt and pepper.

There were no leftovers!

These are Padron Peppers. They are extremely mild for those who have sensitive palates. I stay away from spicy foods, but I have to tell you that these are delicious. The majority are very sweet but once in a while you get a spicy one in the bunch. 

Just saute them in a little olive oil until they have softened. About 6-8 minutes. 

Season with salt and serve. They make a great snack. Enjoy!

I was at a friends house the other night and this was served as the first course. 

I wanted to share this with you because it’s easy and a delicious way to start a meal. Serves 4-6

1 cup honeydew melon, diced

1 cup celery, diced

1 cup heirloom tomatoes, diced

½ cup fresh mint, chopped

Juice of 1 lime. 

Mix all of the ingredients together in a bowl. 

That’s it. How easy was that. I know you will enjoy this delicious treat. 

Gazpacho

This is my version of a mostly alkaline version.  Serves 4

2 Red Bell Peppers

2 Orange Bell Peppers 

½ tsp apple cider vinegar

1 TBSP Olive Oil

½ cup avocado, diced

½ cup cucumber, diced

½ cup tomato, diced

sea salt and pepper to taste

Put your peppers over the flame of your stove or under your broiler. Char on all sides. They will get very black. Place in a brown paper bag about 10 minutes to steam cook. Remove from the bag and peel off the black skin of the pepper. Rinse and take off all of the core and seeds. Place in a blender. Puree until smooth. Pour into a bowl. Add the apple cider and olive oil. Season with salt and pepper to your liking.  Stir. Pour into bowls, garnish with the cucumber, avocado and tomatoes. 

I served this as a test to some friends, and they all wanted more! Enjoy

Mango Avocado Salsa

1 mango, diced

1 avocado, diced

2 Tbsp. red onion, chopped fine

¼ cup parsley, chopped

Juice of one lime 

Mix all of the ingredients together. Let sit about 15 minutes before using. 

Salmon Cakes with Mango Salsa

Serves 4

½ cup onion

½ cup parsley

Juice of ½ lemon

1 Tbsp. fresh dill

1 medium cooked potato

4 oz. cooked cauliflower

12-15oz. fresh cooked or canned salmon

2 Tbsp olive oil

1 Tbsp clarified butter

In a food processor, blend together the onion, parsley, lemon, dill, potato, and cauliflower. Pour into a bowl and fold in the salmon. Form into 8 small cakes. Refrigerate for at least 30 minutes. Heat Saute pan with the oil and butter. Fry the cakes until brown on one side. Flip over and place your saute pan in a preheated 400 degree oven and bake for 12-15 minutes. Serve with the mango avocado salsa in the next recipe. 

Salmon Cakes with Mango Salsa with Sweet Potato Fries and Steamed Vegetables.