Last night I made a classic dish of linguine and clams a little bit more alkaline so it is a dinner that you can make and enjoy. Instead of white wine I used vegetable broth, I also added a few cups of broccoli. Serve this with a tossed green salad and you have a perfect 80% 20% alkaline meal. Here is the recipe.
Serves 2 for dinner or 4 for a first course.
½ lb. quinoa or splet pasta
2 lbs. small clams (clams are very low acid)
2 cups chopped broccoli
¼ cup clarified butter (ghee)
¾ cup vegetable broth
1/3 cup chopped parsley
1 clove of garlic, minced
½ tsp. sea salt
Bring a large pot of salted water to a boil.
Meanwhile, put the clams into a medium sized pot. Add the broth, butter, parsley and garlic. Set aside.
When the water comes to a boil, add the broccoli and cook for 2 minutes. Using a slotted spoon remove the broccoli from the pan and transfer to a plate. Cook the pasta according to the package instructions. About 7-8 minutes. Put the clams on the heat with a medium high flame. They will take about the same time as the pasta. When the pasta is done, reserve ½ cup of the water. Drain the pasta and put it back in the pan. Add the broccoli the clams, and ½ cup of the reserved pasta water. Stir and serve.
Note: If you like a little heat, you can sprinkle on some red bell pepper flakes.
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