https://www.cookalkaline.com/cookalkaline daily 1.0 2017-07-10 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499800116999-OI81L61Y1ZWRTJ38NY2F/banner1.png COOK ALKALINE https://www.cookalkaline.com/cookalkaline/its-winter-and-the-greens-are-so-fantastic-i monthly 0.5 2017-07-19 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460168993-S1PSUYSYZN71Z4GI8MWZ/tumblr_o1vn9yQctO1qkrlwvo1_1280.jpg COOK ALKALINE - Escarole Salad It’s winter and the greens are so fantastic. I found this beautiful head of Escarole, and had to make this salad. Personally, I love this green. I prefer it in its natural state and I have been adding it to my daily salads. Yesterday I made this version to take to a party. I added roasted butternut squash and tossed it with an apple cider vinaigrette. It is very easy to make. This is what I did. First, using a vegetable peeler, peel the butternut squash. Cut the squash into small square pieces. Place on a baking sheet. Toss in a little olive oil, sprinkle with sea salt. Bake in a preheated 375 degree oven for 20- 30 minutes. Cook until the squash is tender. Let cool. For the Escarole, Wash it very carefully. Cut into small pieces. Toss with the squash and salad dressing. Dressing 1 Tbsp. Dijon style mustard 1 Tbsp. Apple cider vinegar or orange juice 3 Tbsp. Olive oil Mix together the mustard and the vinegar. Whisk in the olive oil slowly. You will come out with a nice thick salad dressing. https://www.cookalkaline.com/cookalkaline/butternut-squash-spelt-pasta-with-broccoli monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460168844-7U7C6WR6WMEM1AD562OY/tumblr_o0o22lgcQo1qkrlwvo1_1280.jpg COOK ALKALINE - Butternut Squash spelt pasta with Broccoli Butternut Squash spelt pasta with Broccoli. This is the season for butternut squash and other winter varieties. I found a beautiful squash at my local farmers market and could not resist making this pasta dish. It’s a real simple sauce and very easy to make. 1 box of spelt pasta( available online through Amazon) 1 Tbsp. olive oil 1 butternut squash, peeled and cut up into 2 inch pieces. 1 small onion, cut into quarters ½ to 1 cup vegetable broth Basil, sage, or parsley 1 Tbsp good quality Parmesan cheese Salt and pepper Preheat oven to 375 degrees Line a baking sheet with tin foil or parchment paper. Place the squash and onion on the pan and mix with the olive oil, salt and pepper. Roast for 30-40 minutes until the squash is cooked through. Transfer to a food processor and purée. Now you can slowly add some stock until you get the desired consistency. It should be quite thick. Note: You can make this sauce ahead of using it. Bring a pot of salted water to a boil, add pasta, cook according to package directions. Throw some broccoli florets into the pot 3 minutes before the pasta is done. Toss the pasta in the butternut squash sauce, top with some Parmesan cheese and fresh herbs. https://www.cookalkaline.com/cookalkaline/a-very-alkaline-salad-for-lunch-today-found-lots monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460168729-V062TZS26F03TOTDUYI4/tumblr_nvu1byGfGr1qkrlwvo1_1280.jpg COOK ALKALINE - Mixed Green Salad A very Alkaline salad for lunch today.  Found lots of beautiful produce at the farmers market. This is a mixed green salad with sliced cucumber, carrots, sliced radishes, a few tomatoes, celery,  A hard boiled egg, ½ of an avocado, and toasted pumpkin seeds on top.  I served it with a basic vinaigrette using 1 tsp. French mustard, 1Tbsp apple cider vinegar and 3Tbsp. Olive oil. Mix together with a whisk until creamy.  https://www.cookalkaline.com/cookalkaline/zucchini-pancakes-there-is-an-abundance-of monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460168870-SSBYWEKS6C8SB2FLKAMB/tumblr_ntnysrYE3h1qkrlwvo1_1280.jpg COOK ALKALINE - Zucchini Pancakes Zucchini pancakes There is an abundance of summer squash in the markets right now. I have been buying many different varieties in my local farmers market. Any type of squash will work for this recipe. 2 pieces of zucchini grated** see note below ½ onion, minced 2 Tbsp. minced parsley 2-3 Tbsp spelt flour 1 egg ½ tsp. salt 2 Tbsp olive oil Note: **drain the zucchini or squeeze the moisture out in a paper towel. Mix all the ingredients together. Heat a skillet , add the olive oil. Scoop by spoonful and fry the pancakes about 4 minutes aside. Drain on paper towels. And just enjoy. https://www.cookalkaline.com/cookalkaline/this-is-my-white-bean-and-kale-soup-it-takes-a monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460168786-HSOU7JY88DRSJFUP7YCA/tumblr_nokhjtCbXJ1qkrlwvo1_1280.jpg COOK ALKALINE - White Bean Kale Soup This is my white bean and kale soup. It takes a little time because I soak the beans, but you could substitute canned beans for a quicker cooking time. But if you can make the beans the pay off is huge. It is definitely worth it. Also you can freeze beans in their liquid. Really successfully. And the next time you want to make a pot of soup, all you have to do is go to the freezer. This is what I did. First I soaked large dried Lima beans ( alkaline) in a pot of cold water for 6 hours. They I drained them and put them back in the pot. In a food processor, chop 1 onion, 2 carrots and 1 stalk of celery, into very small pieces. Add this mixture to the beans and pour just enough water to cover the beans. Bring to a boil and then simmer for about an hour. Cooking time varies. You might have to add a little boiling water to the beans if the water level gets too low. The beans are done when they become tender. I never salt my beans until they are done. Salt can slow down the cooking. Strain the beans into a bowl. Save the broth to use in the soup. Soup recipe 2 Tbsp. olive oil 1 small onion, chopped 2 small carrots,chopped 1 stalk of celery, chopped 3 cups of shredded dinosaur kale 1 ½ tsp. sea salt Pepper to taste 5-6 cups of the cooking broth from the beans In a pot, heat the olive oil. Add the onion and cook about 5 minutes or until they have softened. Add the carrots and celery. Season with 1 tsp of the salt and pepper. Add the kale stir. Cook for 2 minutes. Add the bean broth, bring to a boil and simmer for 30 minites. Add the beans and continue to cook for 15 more minutes. Taste and adjust seasoning. It will take 45-1 hour cooking time. Note: if you would like a creamier soup you can purée ½ cup of the beans and add them to the soup. https://www.cookalkaline.com/cookalkaline/i-know-its-may-and-i-have-not-posted-for-a-while monthly 0.5 2015-05-18 https://www.cookalkaline.com/cookalkaline/escarole-and-fris%C3%A9e-both-from-the-endive-family monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460169112-K2PFC0CNEZM6T0C9BQJX/tumblr_nlbe1cSLI51qkrlwvo1_1280.jpg COOK ALKALINE - Escarole Escarole and frisée both from the endive family, are plentiful in the farmers market. I also found a beautiful watermelon radish. It’s related to the Brassica family which includes, mustard, arugula, broccoli, cauliflower cabbage, kale, brussels sprouts and turnips. All personal favorites of mine. I love raw escarole so I chopped some up, added a few handfuls of curly frisée , a handful of parsley and cucumbers and topped it with a thinly sliced watermelon radish. For the dressing, 1 Tbsp. of fresh orange juice and 3 tbsp. of olive oil. Mix together. Add salt and pepper to taste https://www.cookalkaline.com/cookalkaline/butternut-squash-brussel-sprouts-and-crispy-kale monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460168734-QTIDR3M3127S0SEVSPH0/tumblr_niho7kBxtC1qkrlwvo1_1280.jpg COOK ALKALINE - Butternut Squash Butternut squash, Brussel sprouts and crispy Kale. I had a fun day at the farmers market and put together this dish. It’s a little time consuming but very worth it. First, preheat your oven to 350 degrees. Line a baking pan with parchment paper or tin foil. 1 butternut squash, peeled and chopped into 1 inch squares. 2 tsp. fresh or dried thyme. 1 Tbsp. plus 2 tsp. olive oil. 12 Brussel sprouts, cut in half 8 - 10 leaves of dinosaur kale, veins removed. Salt and pepper to taste. Slice the kale into strips. place the kale on the baking pan and coat with 2 tsp. of olive oil and salt and pepper. Place in the oven. Cook for 15-20 minutes until crispy and bright green. Transfer to a paper towel. Set aside. Raise the oven to 375 degrees. Place the squash pieces on the baking tray, drizzle with 1 TBSP of the olive oil. Sprinkle the thyme, a little salt and pepper and mix. Bake about 30 minutes until the squash is tender. While the squash is in the oven, simply steam the Brussel sprouts. Place on a steam rack, place in a pot, add water, cover and cook for 8-10 minutes, until done. Place the squash in a serving bowl. Arrange the Brussel sprouts over the squash. Top with the crispy kale. https://www.cookalkaline.com/cookalkaline/salmon-baked-in-parchment-paper-this-is-a-very monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460168928-CGCPRC6M1ZR8785GVR2U/tumblr_niho8rQTsn1qkrlwvo1_1280.jpg COOK ALKALINE - Salmon Baked in Parchment Paper Salmon baked in parchment paper. This is a very easy preparation. The best part is that you can make up the packages in the morning and put them in the oven for dinner. I used 2, 4 oz. pieces of wild caught salmon. 1 potato ½ cup broccoli florets ½ cup cauliflower florets. 1 Tbsp. Parsley, chopped ½ Tbsp. Fresh dill, chopped. Olive oil 1 Lemon ½ cup white wine or stock. Salt Pepper Directions: Preheat your oven to 375 degrees Slice the potato into thin slices. Place on a baking pan and drizzle just a bit of olive oil over them. Sprinkle with salt and pepper and bake until crisp. About 20 minutes. Set aside. Steam the broccoli and cauliflower. To assemble: Place a piece of parchment paper on a flat surface. Place 1 piece of salmon on one side of the paper. Remember that you are going to fold over the paper to form a package. Season with a little salt and pepper. Sprinkle half of the dill and parsley, and half of the vegetables. Place half the potatoes around the edge. Squeeze one half of the lemon over the fish. Also add 2 Tbsp. of wine or stock. Start on one side and make a small fold to bring the edges of the paper together. Continue to make small folds until you get to the end. Make the last fold and tuck it under. Place it on a baking pan. Repeat the second package. At this point you can place in the refrigerate or you can cook them immediately. Bake in a preheated 375 degree oven for about 12 -15 minutes. Remove from oven, place each package on a dinner plate. Serve. Punch open the package with a knife and enjoy. https://www.cookalkaline.com/cookalkaline/kale-salad-this-is-a-delightful-fresh-tasting monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460168810-SXQH881BL3GZ9UYKHWG6/tumblr_nhtugmgUUT1qkrlwvo1_1280.jpg COOK ALKALINE - Kale Salad Kale Salad This is a delightful fresh tasting salad. I made it today for lunch. A friend joined me and we ate the whole thing. It was just so yummy. 1 bunch of dinosaur kale 3 stalks of celery, sliced thin 1 carrot, grated 1 avocado ½ of a lemon 1 tsp. Dijon mustard 1 Tbsp. Apple cider vinegar 3 Tablespoons olive oil. Take the kale off the stems. Chop it into small pieces. Place in a salad bowl and squeeze the ½ of lemon over it. Let it sit while you prepare the rest of the salad. Slice the celery and grate the carrot. Add to the bowl. Dice up the avocado and add to the salad. Mix the mustard with the apple cider vinegar. Slowly whisk in the olive oil. It will emulsify into a nice thick salad dressing. Pour over the salad, mix and serve. You can add salt and pepper to your liking. Note: You can make and dress this salad up to 3 hours before serving. https://www.cookalkaline.com/cookalkaline/little-gem-salad-this-salad-is-a-fun-way-to monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460168771-7BRQNCXGTSP6C9PR5KKK/tumblr_ngqlcnmBIP1qkrlwvo1_1280.jpg COOK ALKALINE - Little Gem Salad Little Gem Salad This salad is a fun way to present a salad for a party or large crowd. I bought some little Gem Lettuce at the farmers market. I chose this slettuce because it holds the vegetables well and it’s easy to just pop in your mouth in one bite. It’s a fun presentation and easy to make. You can use any salad vegetables you like. 2 radishes 2 small cherry tomatoes 1 small cucumber 2 carrots 1 red bell pepper Dress with 3 Tbsp. of olive oil and 1 tsp. of either apple cider vinegar or l tsp. Of fresh lemon juice. https://www.cookalkaline.com/cookalkaline/this-is-a-crowd-pleased-salad-also-great-for-a monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460171010-MI49VX293ETTASDX3KP2/tumblr_mzcrg7tEXm1qkrlwvo1_1280.jpg COOK ALKALINE - Dinosaur Kale Salad This is a crowd pleased salad. Also great for a Thanksgiving side dish. 2 bunches of Dinosaur Kale, thinly chopped 2 bulbs of fennel, thinly sliced 1 pound of raw Brussel sprouts, sliced thinly. 4 stalks of celery, thinly sliced Juice of 1 lemon ½ cup olive oil Mix together and pour over the salad Season to taste. Note: Dress this salad a few hours before you serve it. It will help tenderize the vegetables. https://www.cookalkaline.com/cookalkaline/another-version-of-lentil-soup-i-used-black-and monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460172296-QTAH7QDO8ZT6EPAZ9J62/tumblr_ml1wghdFjm1qkrlwvo1_1280.jpg COOK ALKALINE - Lentil Soup Another version of lentil soup I used black and yellow lentils for this soup. The black lentils keep their shape in the soup. The yellow lentils melt into the soup and give it a very creamy texture. I like to dice all the vegetables about the same size. It makes for a better presentation. 2 Tablespoons Olive oil 1 onion, diced 2 stalks of celery, diced 2 carrots, diced 1 medium potato diced 1 cup of black lentils 1 cup yellow lentils 5-6 cups vegetable stock 2 tsp. Sea salt Pepper to taste Heat the olive oil In a medium soup pot. Add the onion and cook for about 6 minutes or until the onion has softened. Then add the celery, carrots and potato. Stir. Cook for 2 minutes. Add the lentil and stock. Bring to a boil, lower the heat at simmer for 1 hour. *Stirring occasionally. Now you can season your soup. Add the salt and pepper. Note : I have found that sometimes when I add salt too soon in the cooking, the lentils can get hard. So just like cooking beans, I prefer to salt after they have cooked. *Note: Have some stock reserved. As the soup thickens and the lentils absorb the stock you might have to add another cup of stock. https://www.cookalkaline.com/cookalkaline/this-is-another-salad-on-a-plate-instead-of-a monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460171629-DM9SFMLC3024BNPHT466/tumblr_naxeqdtgeY1qkrlwvo1_1280.jpg COOK ALKALINE This is another salad on a plate instead of a bowl. It’s a fun presentation. I bought some beautiful greens at the farmers market. I added some chopped parsley, sliced cucumber, sliced red bell pepper, sliced radishes, and a cut up avocado. Dress with your favorite dressing. https://www.cookalkaline.com/cookalkaline/a-mostly-alkaline-salad-i-was-having-company-and monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460171718-H0SFLH92E0PQMVJPY16T/tumblr_naxer9MQ0O1qkrlwvo1_1280.jpg COOK ALKALINE A mostly alkaline salad. I was having company and decided to make version of the classic Salad Nicoise. I served it on a large platter so everyone could choose what they wanted. Since I was the only one eating 80/20 alkaline foods, I chose accordingly. I skipped eating the eggs I felt like it was a Chopped (TV cooking show) challenge. I had invited a friend over for dinner and just decided to use what I had in my fridge and pantry. Fun to do. Try it some time. Place a large pile of mixed greens on a platter. I mixed in some raw baby spinach. I placed 1 can of tuna in the middle. A few boiled potatoes, some grated carrots and sliced radishes. 1 tomato 2 hard boiled eggs and 1 avocado. Dressing was a mustard vinaigrette. 1 tsp. Dijon mustard 1tsp. apple cider vinegar 3 Tbsp. Olive oil https://www.cookalkaline.com/cookalkaline/roasted-potatoes-a-great-side-dish-that-i monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460171919-QVYS0KYC8IDHQ4YN2AS2/tumblr_n9smrjiefK1qkrlwvo1_1280.jpg COOK ALKALINE Roasted potatoes A great side dish that I frequently make are roasted potatoes. They are so popular I seem never to make enough. I like using small potatoes cut in half. Place on a baking sheet and pour a little olive oil just to coat the potatoes. Season with a little sea salt and pepper. Roast in a 400 degree oven for about 40-45 minutes until they are done. They should be crispy on the outside and creamy in the middle top with some chopped parsley. https://www.cookalkaline.com/cookalkaline/beets-are-such-a-fun-treat-you-do-not-always-have monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460172106-D6K858ZBIELJHT6YNXDY/tumblr_n9sniaz1sz1qkrlwvo1_1280.jpg COOK ALKALINE Beets are such a fun treat. You do not always have to cook them. I love raw grated beets and I incorporated them into a fun colorful salad. Fill your bowl with lettuce. I used a vegetable peeler to peel the carrot strips. Peel the beet to remove the hard outside. Then grate the beet and place in the bowl. Add 2 stalks of celery. Dressing 1 tsp. Apple cider vinegar 3 Tbsp. Olive oil. https://www.cookalkaline.com/cookalkaline/cauliflower-is-in-season-in-a-variety-of-colors monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460172388-4UD8B8E2FJ8VGDES805Z/tumblr_n33qdgUYJT1qkrlwvo1_1280.jpg COOK ALKALINE Cauliflower is in season in a variety of colors. You can make an orange or even purple soup. I prefer the original pure white cauliflower. I used one for this recipe. This soup is going to be roughly puréed so everything just needs a rough chop. 2 Tbsp olive oil 1 onion 1 white part of a leek 2 stalks of celery 1 medium size cauliflower 2 small to medium sized potatoes, peeled Water 1tsp of salt ¼ tsp. White pepper Heat a soup pot. Add the oil and onion. Remember that all the vegetables just need a rough chop. Cook about 8 minutes over medium heat until the onions have softened. Careful not to brown them. Add the remaining vegetables, cover and steam for 4 minutes. Add the salt and pepper. Pour in the water just 2 inches above the vegetables. Simmer over low heat for 30-40 minutes until the cauliflower and potatoes are cooked through. In small batches, purée the soup. I think this soup lends itself to being a little chunky, so go light with the purée. if you prefer a creamier soup you can purée it all the way. Adjust your seasoning, Sprinkle with one of your favorite green herbs. I used parsley. Enjoy https://www.cookalkaline.com/cookalkaline/summer-salad-1-bunch-fresh-spinach-chopped-1 monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460172407-VDU7ZLZUSO3VPPV1NZPU/tumblr_n6oimkxBLJ1qkrlwvo1_1280.jpg COOK ALKALINE Summer Salad 1 bunch fresh spinach, chopped 1 bunch kale, chopped finely 1 cucumber, remove the seeds and slice thin 3 radishes, sliced 1 red bell pepper, remove seeds and core, then slice. 2 stalks of celery, sliced thin ½ cup fresh parsley, chopped 1 carrot, grated Dress with a lemon olive oil dressing. 1 tablespoon lemon juice to 3 tablespoons of good quality olive oil. Whisk together and add to your salad. https://www.cookalkaline.com/cookalkaline/this-is-a-salad-that-i-made-recently-i-did-not monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460172382-RTDXJL03Q8INAZ16F3LQ/tumblr_n7qdzc09R51qkrlwvo1_1280.jpg COOK ALKALINE This is a salad that I made recently. I did not have very much lettuce, so I used lots of fruit and vegetables. This is what I did. A small bunch of Frisée cut up and placed on a plate. Then I added sliced radishes, some cucumber, avocado, mango and fresh sweet apricots. Feel free to add any fruit that is in season. Toss with your favorite dressing and enjoy. https://www.cookalkaline.com/cookalkaline/it-is-spring-and-the-farmers-market-is-starting-to monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460172505-AV4Q27GMWSNUKMWM6V0B/tumblr_n33qe2hsEj1qkrlwvo1_1280.jpg COOK ALKALINE It is spring and the farmers market is starting to showcase beautiful flavorful tomatoes. I love pasta, and when I see tomatoes it is the first thing I think of making. This is a meal that you can make in about 15 minutes. Here is how to do it. Bring a large pot of salted water to a boil. Meanwhile, chop up tomatoes. About 6 medium sized. Heat a pan and add 2 Tbsp. of olive oil. Add 2 cloves of minced garlic. If you like some heat, now is the time to add a pinch of red pepper flakes. Add the spelt * pasta to the water. Add the tomatoes with their juices to the pan with the garlic. And red pepper flakes. Cook the pasta according to package directions. Just before the pasta is done, add a handful of basil to the sauce. Drain the pasta and pour it into the pan with the tomatoes.* Stir and cook for about one minute. Enjoy. Notes* you can purchase spelt flour at your local health food store or online. I also always save a cup of water when I drain my pasta. I always use a little to add to my sauce. It brings it all together. https://www.cookalkaline.com/cookalkaline/here-is-the-quick-and-very-easy-dinner-i-made-last monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460174814-XA7SG19THS5XT6UC82RY/tumblr_n72iv2yJUG1qkrlwvo1_1280.jpg COOK ALKALINE Here is the quick and very easy dinner I made last night. Within an hour it can be on your plate. Preheat your oven to 425 degrees . Scrub and wash a sweet potato or a yam. Poke with a fork or knife so steam can escape. Put it on a cookie sheet and bake for one hour. 45 minutes into the cooking, place the broccoli in a steamer. Place the salmon in a baking dish. Sprinkle with a little salt and pepper. Squeeze a few teaspoons of fresh lemon juice on top. Steam the broccoli and bake the fish. The fish should be done in 12-15 minutes. Tip. Zest the lemon and sprinkle on the broccoli. It gives it a great punch of lemon flavor. https://www.cookalkaline.com/cookalkaline/this-is-how-my-dinner-started-last-night-a-tossed monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460174763-V7DXPD9KY3FPMVFHE48P/tumblr_n72ivmUvog1qkrlwvo1_1280.jpg COOK ALKALINE This is how my dinner started last night. A tossed green salad of mixed greens, arugula and baby spinach leaves. You can dress it with your favorite salad dressing. The rest of this easy quick to make dinner is on the next page. https://www.cookalkaline.com/cookalkaline/this-is-a-great-afternoon-snack-i-opened-the monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460174855-N3I3LDV8IKPG1A217BXQ/tumblr_n33qb0hiTq1qkrlwvo1_1280.jpg COOK ALKALINE This is a great afternoon snack. I opened the salad drawer of the refrigerator looking for something to eat. I try to have lots of alkaline foods around to grab when I get hungry for a snack. This day was a little challenging as it is the end of the week and I am going to the farmers market tomorrow. What I did have was a piece of celery, a small carrot, a red bell pepper and a beautiful avocado. I cut them up and dressed them with 1 tsp. apple cider vinegar and 3 tsp. olive oil. Personally I do not use salt or pepper on my greens. I prefer the natural state of them. But feel free to adjust the seasoning by adding salt and pepper to your taste. Remember, that you do not need lettuce to create a delicious little salad. https://www.cookalkaline.com/cookalkaline/this-is-a-great-salad-and-easy-to-make-i-saw monthly 0.5 2017-07-14 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460175429-3S9AH9MSUSM8U1XD79D2/tumblr_n33qf9Nf7I1qkrlwvo1_1280.jpg COOK ALKALINE This is a great salad and easy to make. I saw these beautiful watermelon radishes at the farmers market. Just fill a bowl with your favorite greens mixture. I used baby spinach, kale, finely minced, a mix of salad greens, and parsley. On top, I placed cucumber, carrots, celery and the watermelon radish slices. Dressing 1 Tbsp Apple cider vinegar 3 Tbsp olive oil Mix together. Season with salt and pepper. https://www.cookalkaline.com/cookalkaline/spring-vegetable-soup-the-farmers-market-has-an monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460175338-EU62X2J1EIPAUIKPANHF/tumblr_n4eiknSCxT1qkrlwvo1_1280.jpg COOK ALKALINE Spring vegetable soup The farmers market has an abundance of farm fresh organic Asparagus. I always get my inspiration from seeing all the wonderful fresh produce. Try this delicious vegetable soup. It is quick and easy. Everything is going to be puréed, so you can give everything a rough chop. 2 Tbsp. Olive oil 1 small onion The stems from 2 bunches of asparagus, cut off an inch at the ends. Tips reserved. 1 white sweet potato 3 stalks of celery 4 - 5 cups of vegetable stock 1 tsp salt, pepper Heat the oil in a medium size pot. Add the onion and cook for 6 minutes, until it is has softened. Add the asparagus stems, the celery and the potato. Stir. Add the stock. Bring to a boil, reduce to a simmer and cook for 30 minutes. Remove from the stove. In small batches purée the soup with ½ cup of liquid at a time. Transfer to another pot or bowl. Add just enough of your leftover stock to form the consistency of the soup. It should not be too thin. Remember you can always add liquid but it is very hard to take out. Then transfer all to a pot. Add the asparagus tips and simmer for 5 minutes. Add the salt and a little pepper. Season to taste. https://www.cookalkaline.com/cookalkaline/this-is-a-very-easy-to-make-summer-salad-when-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460175470-F5IHI84DKX12JU4SRJF7/tumblr_n3diowN3eq1qkrlwvo1_1280.jpg COOK ALKALINE This is a very easy to make summer salad when the zucchini is at its best. Grate a few zucchini squash or you can easily substitute another variety. Dress it with lemon juice and olive oil. 1 Tbsp of lemon juice to 3 Tbsp of olive oil. Toss and season with salt and pepper. You can add a little fresh lemon zest and fresh parsley as well. Spread on a plate. Toss toasted almond slices on the top. https://www.cookalkaline.com/cookalkaline/some-friends-were-coming-to-lunch-and-i-decided-to monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460175643-MZTE690ERS6VQRO8CO5L/tumblr_n3bp8zmp0l1qkrlwvo1_1280.jpg COOK ALKALINE Some friends were coming to lunch and I decided to whip up a pot of French onion soup. It is really fun to serve. I substituted alkaline ingredients to make this very satisfying bowl of soup. Easily serves 4-6 2 Tbsp. Olive oil 1 Tbsp. Clarified butter 4 onions 2 Tbsp. Spelt flour 2 sprigs of fresh thyme 2 cups vegetable broth 1 large potato ½ cup grated Mozzarella cheese Salt and pepper In a large pot heat the oil and butter. Add the onions and the thyme. Cook 25-30 minutes until the onions have developed a nicely light brown color. Be careful not to burn them. Stir in the flour and mix thoroughly. Cook for about three minutes to cook out the flour taste. Add the broth. Season to taste. Continue to cook on a low simmer. For the garnish, peel and thinly slice the potato. Place in a pot of cold water and bring to a boil. Cook about 4 minutes until the potato is cooked. Drain, and set the potato slices on a baking pan. Sprinkle the cheese on top of the potato slices. Place under the broiler until the cheese has melted. To serve, Ladle the soup into the bowls. Place three of the potato/ cheese croutons on the top. https://www.cookalkaline.com/cookalkaline/i-love-making-a-big-salad-early-i-the-week-cover monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460176790-SX71MIP99XGT0JOAAO3T/tumblr_n33q5cV0vh1qkrlwvo1_1280.jpg COOK ALKALINE I love making a big salad early I the week. Cover it with a paper towel and plastic wrap and you have a go to salad for at least 3-4 days. This all depends on how fresh your lettuce is. Hopefully it has been purchased at your local farmers market. This week I took advance of the fresh Frisée and Escarole. They originally came from the Mediterranean region. Frisée Is sometimes referred to as chicory. Related to endive. Escarole is from the same family of vegetables. I especially like the different textures of both the Frisée and Escarole. Curly and crunchy, smooth and full of flavors. Simply said, just delicious. Because they are not known as the sweetest of lettuces. I like to pair them with an assortment of sweeter options. So I added Grated carrots Radishes Celery Parsley Red bell pepper Cucumber A handful of garbanzo beans And I topped it off with cubes of avocado Dressing: basic vinaigrette is 1 tablespoon apple cider vinegar, or fresh lemon, or orange or grapefruit juice to 3 Tablespoons of olive oil. https://www.cookalkaline.com/cookalkaline/breakfast-this-also-makes-a-good-afternoon-snack monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460175751-OQB53ZVY49NDQ3K6GT4X/tumblr_n09121bnUd1qkrlwvo1_1280.jpg COOK ALKALINE Breakfast. This also makes a good afternoon snack. Plain organic yogurt, with pineapple and a handful of almonds. https://www.cookalkaline.com/cookalkaline/lentil-and-white-bean-soup-this-is-a-hearty monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460176065-X2C8I54K9F4BNKIV1SQG/tumblr_mu07k6QbmT1qkrlwvo1_1280.jpg COOK ALKALINE Lentil and White Bean Soup This is a hearty lentil soup filled with vegetables and beans. 2 Tbsp. Olive oil 1 small yellow onion sliced 2 stalks celery, diced 2 carrots, diced 1 zucchini squash, diced 1-2 tomatoes, seeded and chopped Handful of fresh parsley, finely chopped 1 cup lentils 1 cup white beans * 5 cups of vegetable broth 1 tsp. Fresh lemon juice 2 tsp. Salt Pepper to taste Heat the olive oil in your soup pot. Add the onions and cook about 6 minutes until they have softened. Add the celery, carrots and zucchini. Stir and cook about 3 minutes. Add the tomatoes, the lentils and the broth. Cook for 45 minutes and then add the beans and the parsley. Cook another 15 minutes. Then add the lemon juice, salt and pepper. I like to soak my white beans overnight in a bowl filled with water. Then I rinse them, put them in a pot, cover with water. Add an onion, a piece of celery and a carrot. Cook for about an hour until the beans are softened. Never salt the beans during the cooking. Wait until the beans are done. Adding salt will make the beans hard. You can also use canned beans. Just make sure you rinse them very well. https://www.cookalkaline.com/cookalkaline/garden-salad-i-was-at-the-farmers-market monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460177505-XA9LQGC19NEIH5PIRWOX/tumblr_n13vh1ryGJ1qkrlwvo1_1280.jpg COOK ALKALINE Garden Salad I was at the farmers market yesterday and could not resist all the beautiful greens. I put this salad together to celebrate all the flavors in this bowl. I like making a large amount and keep it in my fridge. This will last a few days. Add avocado slices when you serve this salad. Here is what I did. A bunch of baby spinach A handful of arugula A handful of mixed lettuces A handful of parsley, chopped 4 leaves of kale, finely chopped 1 watermelon radish ( you can substitute with red radishes) 1 Persian style cucumber, seeds removed 1 stalk of celery 1 carrot sliced with a vegetable peeler to form strips Dressing is my usual go to, 1 tsp. of Dijon style mustard, 1 tsp. Apple cider vinegar 3 Tbsp olive oil. Mix together with a whisk. https://www.cookalkaline.com/cookalkaline/cauliflower-soup monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/this-is-an-adaption-of-a-salad-made-by-giada-de monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460177927-C9ITYBNB76G74UBE9IOJ/tumblr_myc3zvtCSM1qkrlwvo1_1280.jpg COOK ALKALINE This is an adaption of a salad made by Giada De Laurentiis. I served it the other night and everyone thought it was delicious. Having a Food processor helps. But you can make it without. 1 bunch of kale. Chopped very fine. 2 bulbs of fennel. Sliced very thin. 10-12 brussel sprouts, sliced very thin 1 large cucumber , sliced thin Mix all together. Dress with ¼ cup olive oil and the juice of 1 lemon. It’s best to dress this salad at least 3 hours before serving. https://www.cookalkaline.com/cookalkaline/salmon-rice-and-salad-i-went-to-dinner-at-a monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460179290-U7FKBY6BIZKO2SDPC508/tumblr_mm13oeiflK1qkrlwvo1_1280.jpg COOK ALKALINE Salmon, rice and salad I went to dinner at a friends house. As a favor to me this was a more alkaline meal. Roasted Salmon, Japonica rice, cooked in vegetable broth with onions and salad filled with healthy greens, steamed broccoli and tomatoes with a dressing of olive oil and fresh lemon juice. If you keep the protein to a 4 ounce portion(acidic) and combine it with alkaline foods, the rice and salad, it is possible to enjoy most foods you enjoy and still be eating alkaline. https://www.cookalkaline.com/cookalkaline/here-is-another-version-of-a-quinoa-pilaf-that-i monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460178247-PYCLGEQMJZBWZ85NJQG1/tumblr_mw2ufx5VO91qkrlwvo1_1280.jpg COOK ALKALINE Here is another version of a quinoa pilaf that I made recently. It was a big hit, especially for those who have not eaten quinoa before. 1 cup quinoa 2 cups vegetable stock ½ tsp sea salt 2 TBSP olive oil 1 small onion, thinly sliced 1 stalk of celery, thinly sliced 1 carrot, peeled and sliced In a medium pot, heat the oil. Add the onion and cook for 5 minutes. Add the celery and carrot. Cook an additional 3 minutes. Add the quinoa, stock and season with the salt. You can use black pepper to taste. Cover and cook for about 15 minutes until the quinoa is done. Using a fork, fluff it up. Transfer to a serving plate and serve. Note: I made this in the morning and warmed it up in a 350 oven for about 10-12 minutes. https://www.cookalkaline.com/cookalkaline/this-is-kale-it-is-so-good-for-us-kale-is-low monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460178328-RXBG3U0E4X6A8PAEFFR4/tumblr_mu07gebQkL1qkrlwvo1_1280.jpg COOK ALKALINE This is kale. It is so good for us. Kale is low on calories, it provides us with calcium, vitamin A, vitamin C, and a huge amount of vitamin K. It also contains the minerals of copper, potassium, iron, manganese and phosphorus. But most of us do not know what to do with it. When using Kale in a salad, it is best to marinate it first. This will tenderize the kale and make it much easier to eat. Cut the kale off the stem. Chop finely. Place in a bowl. Dress with a light coating of apple cider vinegar and olive oil. Cover, and let sit for a few hours. It can even sit overnight in the fridge. When you make a green salad, add the kale, along with the other vegetables you use. I usually start with parsley, cucumber, celery carrots and avocado. I sometimes also use radishes, red bell pepper, toasted pumpkin seeds and toasted sunflower seeds. Having a salad is a great alkaline booster. https://www.cookalkaline.com/cookalkaline/white-bean-and-lentil-soup-this-is-a-very-easy monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460178810-CIHONFOIJ1XKUAT8IZXB/tumblr_mvhv0rMJ3u1qkrlwvo1_1280.jpg COOK ALKALINE White bean and lentil soup. This is a very easy soup to make. I used orange lentils and they all but disappeared in the soup but gave it a luscious thickness. I soaked and prepared my own beans, but you can use a can of beans if that is easier for you. I like to dice my vegetables all the same size. It gives a uniform look to the soup. 2 Tbsp. Olive oil 1 small onion, diced 3 stalks of celery, diced 2 large carrots, diced 1 medium size zucchini squash, diced 1 ½ cups of kale, finely chopped 1 cup orange lentils 2 cups cooked white beans 6 cups vegetable stock. 1 ½ tsp. sea salt Pepper to taste. Heat the oil in a large soup pot. Add the onion and cook about 5 minutes, add the celery, carrots, zucchini and the kale. Mix together and cook for 2 minutes. Add the lentils and stock. Cover the pot and simmer for 30 minutes. Add the beans and simmer for another 30 minutes. Now add your salt and pepper. Sometimes if you add the salt to the lentils beans during cooking, it can make them tough. For the beans. Place the beans in a large bowl. Fill the bowl with water. The beans are going to expand and you need enough water for this process. Cover with plastic wrap and set aside for 6 hours or overnight Drain the beans and place in a pot of fresh water. Add 1 onion, cut in half, a stalk of celery and 1 carrot. Bring to a simmer, cover and cook about 1 hour. Taste a few to see of they are done. Drain the beans and transfer to a bowl. Note: they only last a few days in the fridge, but they freeze very well. https://www.cookalkaline.com/cookalkaline/pasta-is-a-go-to-quick-meal-serve-it-with-a monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460178791-FH2WNDJGSFUX3L0X8ZX7/tumblr_mcpueuj00z1qkrlwvo1_1280.jpg COOK ALKALINE Pasta is a go to quick meal. Serve it with a tossed green salad and you have dinner in under 30 minutes. Bring a pot of salted water to a boil. Add one box of spelt pasta or try quinoa pasta. 1 Tbsp olive oil 1 zucchini squash ½ small onion Fresh Basil or Parsley Salt Pepper Cook pasta according to package directions. Heat a frying pan, add the onion, cook for 3 minutes. Add the zucchini cook for 5 minutes. Season with salt and pepper. Drain the pasta and add to the pan stir in the fresh herbs. Note: I always reserve a little of the pasta water to add to my pasta, if it is looking too dry https://www.cookalkaline.com/cookalkaline/easy-butternut-squash-soup-i-was-at-the-farmers monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460180062-OLDYEM27YZ1RE4IQQ1WC/tumblr_ml1xixXpVZ1qkrlwvo1_1280.jpg COOK ALKALINE Easy butternut squash soup I was at the farmers market yesterday and the butternut squash was on full display. It inspired me to make this soup. It’s quick and easy. It’s perfect to start a meal, or serve it with a salad and some crusty alkaline spelt bread and you have a delicious meal. 1-2 butternut squash, about 4 cups of squash 1 Tbsp.olive oil 2 Tbsp. clarified butter 1 onion, chopped 2 cinnamon sticks Pinch of cloves ½ tsp. sea salt 5- 7 cups vegetable stock Heat oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash flesh side down on a oiled baking sheet. Bake for 45 minutes. Set aside to cool. While the squash is baking; Melt the butter in a large soup pot. Add the onions, salt, cloves and cinnamon sticks. Cook over low heat for approx. 30 minutes, until the onions are a light golden color. Remove the cinnamon sticks, and discard them. Using a spoon, scoop out the cooked squash. Add to the onion mixture and stir. In small batches, blend the squash with the onion mixture and a little of the stock until all of the ingredients have been puréed. Transfer to the pot, adjust seasoning and add enough stock to form a good consistency. If you want a thicker soup, use less stock, if you prefer a thinner soup, use more stock. Heat soup thoroughly before serving. https://www.cookalkaline.com/cookalkaline/when-my-kids-were-little-i-would-mix-vegegetables monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460180203-9F2AT6PQFU88OTLWEEZV/tumblr_mruzrr17bZ1qkrlwvo1_1280.jpg COOK ALKALINE When my kids were little I would mix vegegetables into red pasta sauce to hide them. Now I can just put them on top. The early girl tomatoes are in the farmers market right now and they will not be around too much longer. I just love the punch in their flavor. I made this pasta and got a little creative with the garnish of zucchini. It’s a fun presentation and the zucchini folds into the pasta. 1 tsp. sea salt 1 box spelt or your favorite pasta 2 Tbsp. olive oil 10-12 early girl tomatoes 1-2 cloves minced garlic 1 medium size zucchini 2 Tbsp fresh basil Being a pot of salted water to a boil for the pasta For the sauce Heat a saucepan with 2 tablespoons of olive oil. Cut up 12 early girl red tomatoes, add to the pan. Mince 1-2 cloves of garlic. Add right on top of the tomatoes. Cook for 10 minutes, using a fork, occasionally smash the tomatoes. If the sauce is too thick, add a spoonful of the pasta water. Using a vegetable peeler, peel the zucchini unto long strips. Drop Into the boiling water for 1 minute. Remove from the pan, cover and set aside. Add the pasta to the water and cook according to package directions. When the pasta is done, drain, and put in the pan with the sauce. Add the basil and stir. Place the pasta into individual bowls and put a portion of the zucchini on top. https://www.cookalkaline.com/cookalkaline/summer-is-almost-over-and-soon-the-peaches-will monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460183322-I9W9IOBB1ZXPL5XWQ9TH/tumblr_mruzvgxItq1qkrlwvo1_1280.jpg COOK ALKALINE Summer is almost over and soon the peaches will disappear. I bought these white peaches that were so sweet and delicious I just wanted to put them In everything I was making. These beauties ended up on my salad. 1 head of butter lettuce 4 radishes, sliced ¼ cup chopped parsley 1 cucumber, seeded and sliced 2 sliced peaches Basic vinegerette : 1 tablespoon Apple cider vinegar 3 Tablespoons. Olive Oil If you have any fresh peach juice, reduce the vinegar and add the juice. https://www.cookalkaline.com/cookalkaline/i-was-out-with-a-friend-yesterday-at-our-favorite monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460181023-FCR8NPPACEY3PV0FOSN7/tumblr_mta9dngGiR1qkrlwvo1_1280.jpg COOK ALKALINE I was out with a friend yesterday at our favorite taco shop, Tacko on Fillmore Street in San Francisco. We always order the Skinny Guacamole. Instead of chips ( highly acidic), it is served with sliced vegetables. Next time you are out and see guacamole on the menu, ask for some sliced vegetables. Most places will be able to accommodate you. Trust me, you don’t need the chips, nor will you miss them. You can make this at home too. Easy Quick Guacamole 2 avocados, mashed 4 tablespoons of your favorite salsa Mix together and put into a serving bowl. Add you sliced mixed vegetables and serve. Make your own salsa. Put all in a blender and just pulse a few times, for a chunky salsa. I like all of my ingredients to be about the same size, so when I blend them together it comes out looking better. 2 cups roughly chopped tomatoes, you can use any type. ½ small onion, sliced ½ red bell pepper, chopped 1 small jalapeño pepper, seed and pulp removed. (Start small you can always add heat) 1 tablespoon cilantro or parsley. Juice of 1 lime. https://www.cookalkaline.com/cookalkaline/the-farmers-market-had-some-beautiful-squash-last monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460181315-3PVFBAJONQ3XM9FTWBLO/tumblr_mrv009rBHq1qkrlwvo1_1280.jpg COOK ALKALINE The farmers market had some beautiful squash last week and I got inspired to create a quick ratatouille. You can make this in under an hour and it will grace your table. Put this on your table and there will be nothing left in the pot when you clear the table. This is a side dish that goes with almost anything. It can be a main course if you serve it with a bowl of quinoa. 2 Tbsp. olive oil 2 cloves garlic, minced 1 onion, chopped 1 globe eggplant 2 zucchini squash 2 yellow crookneck squash 1 14oz. Can of diced tomatoes 1tsp. dried oregano Salt and pepper Slice the eggplant and sprinkle salt over the slices. Set in a bowl for ½ hour. Wipe the salt off the eggplant and cut into I inch squares. Set aside. Heat the olive oil in a large pot. Add the onion and cook about 5 minutes. Add the garlic, eggplant, squashes and the tomatoes. Stir, add the oregano and a little salt and pepper. Cook over a low heat for 45 minutes to an hour. Note: if you have fresh sweet and delicious tomatoes, you can use them instead of the canned ones. About 1/12 cups fresh chopped tomatoes. https://www.cookalkaline.com/cookalkaline/this-is-a-kale-salad-rich-in-vitamins-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460181321-K5LH5T3AE302O5NIXCK0/tumblr_mskmeghEUo1qkrlwvo1_1280.jpg COOK ALKALINE This is a kale salad, rich in vitamins and especially calcium. It’s so delicious I urge you to make this at home. The trick to a kale salad is to dress it about an hour before you serve it. This helps to soften the kale. These are the vegetables I had on hand. You can use whatever you have. 1 bunch curly kale, finely minced, or just cut it into really small pieces. I/2 -¾ cup, minced flat leaf parsley 1 carrot, cut up into little squares, 4 radishes, cut into little squares 1 stock of celery, sliced thin Dressing: 1 tablespoon of apple cider vinegar 3 tablespoons of olive oil Salt and pepper to taste Mix all together and pour over the kale. Let stand at least one hour before serving. https://www.cookalkaline.com/cookalkaline/morning-smoothie-put-all-in-a-blender-1-banana monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460182171-RGLH7D2452FSF6LCSSM6/tumblr_mq1jbivIdI1qkrlwvo1_1280.jpg COOK ALKALINE Morning Smoothie Put all in a blender 1 banana 5 strawberries A handful of raspberries ½ cup orange juice ¼ cup oatmeal Blend until well mixed. Enjoy https://www.cookalkaline.com/cookalkaline/i-bought-some-fantastic-sweet-juicy-peaches-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460181693-JBLSKZJWLMQEPIO2263P/tumblr_mqgeux6UDH1qkrlwvo1_1280.jpg COOK ALKALINE I bought some fantastic sweet juicy peaches the other day. They inspired me to make this salad. 2 cups fresh chopped spinach 2 cups lettuce 1 cup sliced celery 1 cup sliced cucumber ½ cup sliced radishes ½ cup chopped parsley 1 avocado, diced 1 peach, sliced. Dressing For a basic vinegerette, use 1 tablespoon apple cider vinegar to 3 tablespoons good quality olive oil. You can use less oil buy adding some fresh peach juice , or orange juice. https://www.cookalkaline.com/cookalkaline/whats-for-dessert-its-summer-in-california-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460182329-0R7SF455PFVZGSJQV7TG/tumblr_mqgew75wlZ1qkrlwvo1_1280.jpg COOK ALKALINE What’s for dessert? It’s summer in California and the fruit is coming in from the farmers to market. Take advantage of all the delicious melon right now. Buy a melon scooper/ baller and create fun colorful, low cal sugar free deserts. I used watermelon and cantaloupe the other day. I promise that when you being a bowl of fruit this way to the table, everyone will have a smile on their face. https://www.cookalkaline.com/cookalkaline/it-is-summer-and-the-vegetables-at-the-farmers monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460182978-PKI7BT41M3PDCUSVM4EG/tumblr_ml1xk2lNn51qkrlwvo1_1280.jpg COOK ALKALINE It is summer and the vegetables at the farmers market are plentiful. I’ve tried to get more creative with my salads. I know I post a lot of salads on my blog, but living alkaline, salads are a mainstay of our diet. We should be eating them every day. So try this one. I hope you like it. Summer salad A combination of red leaf lettuce, and fresh spinach. Watermelon radish Garbanzo beans, fresh or canned Carrots, using a vegetable peeler to make the ribbons. For the dressing, Mix together, 1 Tbsp. Apple cider vinegar 3 Tbsp olive oil 1 tsp of mustard To make your own garbanzo beans, Place 2 cups of dried garbanzo beans in a large bowl. Pour a generous amount of water over the beans. Cover with plastic wrap and set aside for 6 to 12 hours. Drain the beans and place in a pot. Add fresh water to cover, 1 carrot, 2 stocks of celery, ½ of a onion. Bring to a boil, reduce heat to a simmer and cook for 50 minutes - 1hour. Taste to determine doneness. Drain the beans. They are now ready to use. I always keep a container in my freezer. Note: Do not salt the garbanzo beans until they have finished cooking. If you add salt during the cooking the beans will harden. https://www.cookalkaline.com/cookalkaline/roasted-vegetables-%C2%BD-head-of-cauliflower-sliced monthly 0.5 2013-07-09 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460183289-9E4X2DSL3R76DH2B4WZU/tumblr_ml1xr5MwbL1qkrlwvo1_1280.jpg COOK ALKALINE Roasted vegetables ½ head of cauliflower, sliced A small bunch of broccoli florets 1 red bell pepper, quartered. 1 yellow bell pepper, quartered 2 Tbsp. olive oil ½ tsp. salt 1/8 tsp. pepper ½ tsp. dried oregano Preheat oven to 375 degrees. Place the vegetables on a cookie sheet lined with tin foil. Drizzle the oil over the vegetables, sprinkle on the oregano, salt and pepper. Gently mix. Bake for 40-45 minutes. Serve with a bowl of quinoa and a tossed green salad. https://www.cookalkaline.com/cookalkaline/this-is-my-new-purchase-chanson-alkaline-water-is monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460183518-HIMTRYRUZUGD1T9YH2GQ/tumblr_ml1win4Bvg1qkrlwvo1_1280.jpg COOK ALKALINE This is my new purchase. Chanson alkaline water is now connected to my kitchen sink. https://www.cookalkaline.com/cookalkaline/create-your-own-salad-bar-invite-your-friends monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460190069-MZRFGR6VXCV35PPD1CTD/tumblr_mma9e6lUHd1qkrlwvo1_1280.jpg COOK ALKALINE Create your own salad bar, invite your friends over and wow them. It’s just a fun way to serve a salad. Just be creative and place your favorite salad components into bowls. I used, grated carrots, cucumbers, mushrooms, radishes, avocado, red and orange bell peppers, tomatoes, chopped celery, toasted sunflower seeds and toasted pumpkin seeds. Serve with a big bowl of your favorite greens. https://www.cookalkaline.com/cookalkaline/quinoa-pilaf-2-tbsp-olive-oil-%C2%BD-purple-onion monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460184237-TVK6CFCFHUII83532OEM/tumblr_mondcxmkDt1qkrlwvo1_1280.jpg COOK ALKALINE Quinoa Pilaf 2 Tbsp. Olive oil ½ purple onion, sliced very thin 1 stalk celery, slice thin 1 leek, sliced thin 3 cloves garlic, finely minced ½ cup vegetable broth 1 Tbsp. Apple cider vinegar ½ tsp. salt ¼ tsp. pepper 1 ½ cups Quinoa 3 cups vegetable broth Sea salt Cook Quinoa according to package directions. Set aside. Heat the olive oil in a large skillet. Add the onion, leek and celery. Season with the salt and pepper, cook stirring occasionally for 10 minutes. Add the garlic , stir. Add the broth and vinegar, cook another 5 minutes. Stir in the parsley. check seasoning. Mix the vegetables into the Quinoa. Transfer to a serving dish. Serve hot or warm. This is a crowd pleaser. Serve it with a side salad and you have a nice light meal. https://www.cookalkaline.com/cookalkaline/this-is-a-very-easy-dinner-to-prepare-and-you-can monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460184290-GHH7DC8AK4GQCG07CJCB/tumblr_mlow7emPcB1qkrlwvo1_1280.jpg COOK ALKALINE This is a very easy dinner to prepare and you can make it in about 15 minutes. Add a tossed green salad and you have an alkaline meal. Serves 2 ½ lb. fresh halibut 2 yellow potatoes , quarted 2 cups broccoli Lemon Sea salt Heat a grill pan, place the potatoes in a pot with salted cold water. Bring to a boil, lower the heat and simmer for 12 minutes. Meanwhile, season the fish with a little salt and pepper. Place the fish on the grill and cook for 12 minutes. Add the broccoli to the potatoes and cook for 3 minutes. Drain the potatoes and broccoli . Take the fish off the grill. Squeeze the lemon over the fish and broccoli That’s it. https://www.cookalkaline.com/cookalkaline/my-breakfast-this-morning-i-love-to-start-off monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460185735-2PHC9BDS4OAPC4MLU5VN/tumblr_mm13r2XsrQ1qkrlwvo1_1280.jpg COOK ALKALINE My breakfast this morning. I love to start off my day with a cup of ginger tea. I prefer to use fresh organic ginger. It is so delicious and easy to make. It is also known to have strong anti inflammation properties. I start by peeling the ginger, then I cut a few slices off and put them in a cup of boiling water. Let steep for just a few miutes and then it’s time to enjoy the wonderful taste of fresh ginger tea. Slice a papaya in half. Remove the seeds. Squeeze on little lime juice. Add about ½ cup of sliced strawberries. A small handful of almonds complete this meal. This is also a perfect afternoon snack. https://www.cookalkaline.com/cookalkaline/asparagus-soup-spring-is-in-the-air-and-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460185119-I0HG508VHVGBD77V4IT0/tumblr_mn9f351Bzn1qkrlwvo1_1280.jpg COOK ALKALINE 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 ½ 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 ½ 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 ¼ 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. https://www.cookalkaline.com/cookalkaline/breakfast-i-grated-potato-%C2%BD-small-onion monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460185730-6P5O7DRWFB1PDL6ZJ7AJ/tumblr_mma9evNNEr1qkrlwvo1_1280.jpg COOK ALKALINE Breakfast I grated potato ½ 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. https://www.cookalkaline.com/cookalkaline/swordfish-with-mashed-cauliflower-broccoli-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460186005-R0NANVSO2XXUEUVKU4OM/tumblr_ml1xtkBr9J1qkrlwvo1_1280.jpg COOK ALKALINE 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 ½ cups japonica rice 1 small onion , sliced 1tbsp. Olive oil 3 cups vegetable broth ½ 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 ½ 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. https://www.cookalkaline.com/cookalkaline/my-friend-lisa-sent-me-this-picture-last-night-i monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460186522-0LF03CRP1ES3VRUBOBWT/tumblr_mlo049l5mF1qkrlwvo1_1280.jpg COOK ALKALINE 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 ½ cup Parsley, roughly chopped ½ green onion, diced A few mint leaves Dressing: 3 Tbsp. olive oil 1 Tbsp. fresh lemon juice ½ tsp. minced garlic or ¼ tsp. minced garlic Salt and pepper to taste https://www.cookalkaline.com/cookalkaline/this-is-a-variation-of-my-basic-lentil-soup-it monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460187402-Y29IP7X6TOWC5GDUR9MY/tumblr_ml1xfqvCeJ1qkrlwvo1_1280.jpg COOK ALKALINE 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 ¾ cup small French style lentils, black or dark green ¾ cup orange lentils. 4 ½ 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. https://www.cookalkaline.com/cookalkaline/roasted-vegetables-with-quinoa-and-a-cabbage-slaw monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460190483-Z4NE2XHKON9OVUUL0R2J/tumblr_mj3sakEA1o1qkrlwvo1_1280.jpg COOK ALKALINE 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. ½ 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 ½ 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 ½ tsp of salt. Cabbage ½ of a red cabbage, sliced very thin ¼ 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. https://www.cookalkaline.com/cookalkaline/pasta-with-saut%C3%A9ed-vegetables-serves-4-1-%C2%BD monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460186877-PQV8Q849H8PYE2MBEZ3Z/tumblr_m85vcuXKy41qkrlwvo1_1280.jpg COOK ALKALINE Pasta with sautéed vegetables. Serves 4. 1 ½ boxes of spelt pasta 6 mushrooms, sliced 1 small onion, sliced thin 3 carrots, peeled 2 zucchini , peeled 2 tsp olive oil ½ - 1 cup vegetable broth Salt and pepper ¼ 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. https://www.cookalkaline.com/cookalkaline/this-is-what-the-vegetables-looked-like-before-i monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460186965-GLFGJ08S8FDK2KB918C9/tumblr_m85vc09KGq1qkrlwvo1_1280.jpg COOK ALKALINE 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. https://www.cookalkaline.com/cookalkaline/braised-celery-4-stalks-of-celery-2-tbsp monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460188738-F0UJ4D1UXJL3DPTAKQVU/tumblr_mcpu97kvkg1qkrlwvo1_1280.jpg COOK ALKALINE Braised celery 4 stalks of celery 2 Tbsp. clarified butter ½ 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 https://www.cookalkaline.com/cookalkaline/roasted-cauliflower-with-braised-celery-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460189152-YXOLGPQO4WOUKL7XCREP/tumblr_mcpu8k7CoI1qkrlwvo1_1280.jpg COOK ALKALINE Roasted Cauliflower with braised celery and roasted peppers. Serves 4 2 Tbsp. Olive oil 1 cauliflower 1 red bell pepper 1 yellow or orange bell pepper 6 stalks of braised celery Salt Pepper Preheat oven 375 degrees Line a cookie sheet with tin foil or parchment paper. Break down the cauliflower and place on the cookie sheet. Slice up the peppers. Add to the cauliflower. Toss with the olive oil. Season with salt and pepper. Bake for 30-45 minutes stirring occasionally. When done, transfer to a serving bowl add the braised celery and serve. https://www.cookalkaline.com/cookalkaline/a-new-twist-on-broccoli-a-great-presentation monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460188500-Z6898NFGPXOOQCBJKGUR/tumblr_mcpubpUAcD1qkrlwvo1_1280.jpg COOK ALKALINE A new twist on Broccoli. A great presentation. Cook the broccoli, I prefer steaming. Let cool, chop it to small pieces. Reheat in a pan with a little clarified butter, sliced mushrooms, salt,pepper and a little fresh lemon juice. https://www.cookalkaline.com/cookalkaline/a-great-side-dish-to-warm-your-appetite-super monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460188835-HPRXBTAY19FB63E0EBHL/tumblr_mcpu9mNdP71qkrlwvo1_1280.jpg COOK ALKALINE A great side dish to warm your appetite. Super easy. 2 Tbsp. olive oil 1 small butternut squash 2 turnips, 2 Rutabagas Salt and pepper Preheat oven to 400 degrees. Prepare the vegetables, peel and cut into 1 inch squares. Place in a bowl. Mix in the olive oil. Salt and pepper. Pour into a baking dish. Bake, uncovered, for 40- 45 minutes. https://www.cookalkaline.com/cookalkaline/fish-gratin-2-tbsp-olive-oil-1-%C2%BD-cups-cooked monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460189532-2K54GGY2RT4C4L1OCEF6/tumblr_mcpuaiYMZC1qkrlwvo1_1280.jpg COOK ALKALINE Fish Gratin 2 Tbsp. olive oil 1 ½ cups cooked fish, I used halibut. Break up into bite size pieces. 1 small onion, sliced thin 1 stalk celery, diced 1 carrot, diced 1 small cooked potato, diced ½ cup cooked broccoli, break down into small florets 3 Tbsp. spelt flour 3 Tbsp. clarified butter 1 ¼ cups vegetable broth ½ tsp. dried herbs. I like oregano Salt and pepper Optional, 1-2 Tbsp. heavy cream Preheat your oven to 400 degrees. Heat the oil in a large skillet. Add the onion and cook about 6 minutes until the onions are tender and sweet tasting. Add the celery, carrot, and potato, cook until tender about 5 minutes. Add the broccoli. Sir in the fish. Season with the salt pepper and oregano. In a separate pot, melt the butter, add the flour and mix together. Cook for 3 minutes on a low flame. Do not brown. Pour in the vegetable stock. Season with a little salt and pepper. Siri until the sauce is thickened. This should take just a few minutes. If using the cream, stir it in. Pour the sauce over the fish and vegetables. Gently mix it in. Transfer the mixture into a baking dish. Top with the almonds. Bake for 30 minutes Note: Any fish works in this recipe. Try it with canned salmon. It can also be made vegetarian. It’s best to bring the vegetable stock to a simmer before adding it to the flour. https://www.cookalkaline.com/cookalkaline/happy-new-year-i-hope-everyone-will-choose-to monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460191398-7K1YYHW9TXBC04AB12U3/tumblr_mehaxrapUP1qkrlwvo1_1280.jpg COOK ALKALINE Happy New Year I hope everyone will choose to eat healthier in 2013. Look for more recipes and tips from Cook Alkaline.com I’m looking forward to sharing my recipes to keep our bodies more alkaline. Best Sari https://www.cookalkaline.com/cookalkaline/we-are-at-the-end-of-the-season-but-the-tomatoes monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460190497-1USVJ1ZE54EPNJP2F20Y/tumblr_mcpub9JJml1qkrlwvo1_1280.jpg COOK ALKALINE We are at the end of the season, but the tomatoes that I have been buying at the farmer’s market have been so sweet, I was inspired to create this simple pasta dish that stars the tomato. Serves 4 as a first course. I box spelt pasta 6-8 red tomatoes, diced 2 Tbsp. clarified butter Salt, pepper, Basil or parsley 1 Tbsp. Parmesan cheese Cook pasta according to package directions. Drain, in the same pot that you cooked the pasta, add the butter and tomatoes. Using a potato masher, mash the tomatoes for a few minutes. Add the pasta, stir in the fresh herbs, season. Sprinkle the cheese over the top. Enjoy https://www.cookalkaline.com/cookalkaline/stuffed-peppers-recipe-below monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460190690-4J2I7N7XXT48AH2T7W1K/tumblr_mcpuchIsSE1qkrlwvo1_1280.jpg COOK ALKALINE Stuffed peppers Recipe below https://www.cookalkaline.com/cookalkaline/stuffed-red-peppers-this-is-another-version-of monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460191312-U1UY6K0ZVU5OMJDHF3QQ/tumblr_mcpuc2zxUq1qkrlwvo1_1280.jpg COOK ALKALINE Stuffed Red Peppers This is another version of stuffed peppers. I have one on my blog that has rice. Be creative. Serves 4 1 Tbsp. clarified butter 1 Tbsp. olive oil 4 red bell peppers 1 onion, sliced thin 1 zucchini, diced 1 patty pan squash, diced 1 small clove of garlic, finely diced ½ tsp. oregano 1 Tbsp. Parsley, chopped 1 Tbsp. grated Parmesan cheese Salt Pepper Slice the tops off the peppers save for later. Using a spoon, scrape out the centers, removing seeds. Set aside. Heat the butter and oil in a large frying pan. Add the onion. Cook for 6 minutes. Add the zucchini and patty pan squash. Add the garlic, oregano, and parsley. season with salt and pepper. Cook for 5 minutes. Using a spoon, fill each pepper with the vegetables. Sprinkle with a little Parmesan cheese. Place in a baking dish. Put the tops on top of the peppers. Bake for 45 min- 1 hour. Remove from oven and serve. https://www.cookalkaline.com/cookalkaline/baked-pears-adapted-from-a-similar-recipe-of monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460191870-E7658OUMZ9MM9BIZVEIY/tumblr_mcpuawCS1F1qkrlwvo1_1280.jpg COOK ALKALINE Baked Pears (adapted from a similar recipe of Martha Stewart) Serves 8-10 This is a wonderful desert to make for company. It is easy to make and it bakes while you are having dinner. With just a few ingredients it will surprise you how much your guests will like this. I make it all the time and there is never any left over. This is what I did. 1 tsp.clarified butter 1 tsp. Sucanat, dehydrated cane juice, looks and tastes like sugar. 5 pears, I like to use ripe ones. 1/3 cup heavy cream Preheat your oven to 350 degrees Spread the butter on the bottom of the baking dish. Sprinkle the Sucanat over the butter. Cut each pear in half, using a melon baller or spoon, remove the middle core. Place the pears flesh side down in the baking dish. Bake for 15-20 minutes until pears have softened but still firm. Open the oven and pour the cream around the pears. Bake for 10 minutes. Remove from oven and let sit for 5 minutes to cool. https://www.cookalkaline.com/cookalkaline/chicken-breast-salad-serves-2-easy-to-double monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460192112-UYRUJDV031HTDRQ3RRZE/tumblr_mcpueblYBr1qkrlwvo1_1280.jpg COOK ALKALINE Chicken Breast Salad Serves 2. Easy to double this recipe. This makes a nice lunch or dinner. It is very easy to put together. 2 cups of lettuce 2 carrots roughly chopped 2 pieces of yellow squash, cooked and sliced 2 radishes, sliced thin 2 small Persian cucumbers, sliced thin ¼ cup parsley, chopped fine 1 Chicken Breast bone in Salt Pepper Dress with a ratio of 1 tablespoon of apple cider vinegar to 3 tablespoons of olive oil. Mix together. To cook the chicken, preheat oven at 400 degrees. Line a baking dish with tin foil. Season the chicken with salt and pepper. Pace on tin foil and roast for 40 minutes. Remove from oven, cover and let rest for 15 minutes. Remove skin, the bone . Slice the chicken. Place on top of the salad. https://www.cookalkaline.com/cookalkaline/this-is-a-composed-salad-that-makes-a-great-lunch monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460192762-CZ47GH32HV299GCRQZ05/tumblr_mcpufgYNj61qkrlwvo1_1280.jpg COOK ALKALINE This is a composed salad that makes a great lunch or side dish. 1 cucumber 2 radishes 1 stalk celery 1 carrot ½ avocado Slice and dice up the vegetables. Arrange on a plate. Dress with a little Olive Oil and Tangerine juice. Enjoy, it’s so refreshing https://www.cookalkaline.com/cookalkaline/this-is-a-very-easy-breakfast-or-snack-cut-up monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460193672-PO7PE3WL7KQMZHTWANER/tumblr_mcpufxKzRH1qkrlwvo1_1280.jpg COOK ALKALINE This is a very easy breakfast or snack. Cut up one half of a fresh papaya. Sprinkle with toasted sliced almonds. To toast the almonds: Place almonds on a foil lined cookie sheet. Bake in a 375 degree oven for about 10 minutes. It might take a few more minutes depending on your oven. Remove when toasted and store in a air tight container. https://www.cookalkaline.com/cookalkaline/arugula-salad-i-went-to-a-friends-house-and-this monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460194853-BB6ZIB67CI0BOBKRCGZI/tumblr_m85vddwPSh1qkrlwvo1_1280.jpg COOK ALKALINE Arugula Salad I went to a friends house and this salad was served. Here is how we can make it more alkaline. Approx. 4 cups of arugula 1 nectarine or peach 1 cup of cherry tomatoes, cut in half 1 cup sliced cucumber 1 avocado, diced Dress with the juice of one lemon mixed with 3 tablespoons of olive oil. Season to taste https://www.cookalkaline.com/cookalkaline/quick-easy-pasta-serves-two-one-box-of-spelt monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460194931-RNKKF9K06ML3WYLCJN6V/tumblr_m85vfk4CSx1qkrlwvo1_1280.jpg COOK ALKALINE Quick easy pasta. Serves two. One box of spelt pasta 2 zucchini squash, sliced thin 1 small onion ,diced 1 small piece of garlic,finely chopped 1 tbsp olive oil Fresh basil or parsley Salt, pepper ¼ cup grated Parmesan cheese Bring a pot of salted water to boil. Add the pasta. Cook according to package. Meanwhile heat the olive oil in a frying pan. Add the onion and cook about five minutes. Add the zucchini and garlic and cook about 4 minutes more until the zucchini has cooked. Transfer the cooked pasta into the frying pan with the vegetables. Add a little of the pasta water to make a sauce. Stir in the basil and Parmesan cheese Season with ground pepper or you can add some red pepper flakes. https://www.cookalkaline.com/cookalkaline/this-is-a-very-hearty-soup-it-becomes-a-meal-if monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460194870-IU75YNDDQ4H9MNI887TD/tumblr_m9ux2jX6731qkrlwvo1_1280.jpg COOK ALKALINE This is a very hearty soup. It becomes a meal if served with a green salad, and a piece of spelt bread, spread with a little almond butter. I make lentil soup almost every week and this is a little different from my basic recipe. Experiment with different varieties of lentils. For this version I used the little French style green lentils. I like them because they maintain their shape and stay solid. Feel free to add other vegetables to this soup. Minestrone Lentil Soup 2 tablespoons olive oil 1 small onion, chopped 2 stalks of celery, diced 2 carrots, diced 2 pieces if squash, zucchini or patty pan, diced 1 tomato, seeds removed, diced 1 medium potato, diced 1 cup of lentils 6 cups vegetable broth or water. 2 tsp. salt Pepper to taste Heat the olive oil in a large pot. Add the onions and cook about three minutes. Add the celery, carrots, squash, tomato, potato. Stir and cook another three minutes. Add the lentils. Pour in the broth. Add the salt and pepper. Bring to a boil, lower fire and simmer for one hour and fifteen minutes, it can cook longer if you prefer. I like topping the soup with a little bit of fresh parsley and a teaspoon of Parmesan cheese. I hope you enjoy this. https://www.cookalkaline.com/cookalkaline/to-ensure-that-it-will-be-easier-to-follow-an monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460195070-Z5NVP7UHY7UEUBBHAE0E/tumblr_mbbv77enGl1qkrlwvo1_400.jpg COOK ALKALINE To ensure that it will be easier to follow an alkaline diet, stock your pantry with the list of Alkaline Foods that I list on my blog. Look under the archive section for post of the past that list very useful information.  The Pantry This is a  list of foods that you should have in your pantry to make cooking alkaline a little easier. So I will share with you what is in mine. Alkaline Forming                                                                      Apple cider vinegar                                                               Umeboshi vinegar                                                                       Molasses                                                                                 Organic Sucanat (dehydrated cane juice)                                     Tahini Sauce(sesame butter)                                                     Soy Sauce                                                                              Olive Oil                                                                               Almonds and Cashews                                                            Raisins                                                                              Pumpkin Seeds                                                                      Sunflower seeds                                                                            Flax seeds Sesame seeds         Sea Salt  Wild rice and Japonica rice Lentils                                 Horseradish Herbal Teas Ginger Tea Spelt Flour Spelt Pasta Oat Flour Quinoa Flour Quinoa Pasta Spelt Pasta Baking Powder   Baking Soda   Low Acid Forming Balsamic Vinegar Rice vinegar Honey Brown Rice Maple Syrup Dates Kidney Beans Garbanzo Beans Dried Lima beans/ butter beans Buckwheat Flour    Mayonnaise     https://www.cookalkaline.com/cookalkaline/radish-salad-this-is-a-very-simple-salad-that-is monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460194936-TDF46PN5TQY1H4GY61FF/tumblr_ma968wwXYM1qkrlwvo1_1280.jpg COOK ALKALINE Radish Salad This is a very simple salad that is easy to make and is very refreshing. If you are making a larger portion, the recipe for the dressing is in the Note section following this recipe. Right now the radishes are fantastic. 6 large radishes sliced as thin as you can. Chop fresh parsley approx ¼ cup. Place the radishes on a plater, sprinkle the parsley on top. Dressing, 1 tablespoon olive oil, and a splash of apple cider vinegar Note, I like the ratio of 3 Tbsp oil to 1 Tbsp vinegar. https://www.cookalkaline.com/cookalkaline/summer-fruit-summer-is-coming-to-a-close-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460195227-8KLATH9OMSBZUXNROQMD/tumblr_ma96ybmPaJ1qkrlwvo1_1280.jpg COOK ALKALINE Summer Fruit Summer is coming to a close and these fruits will not be here much longer. Stop by your local farmer’s market. Remember that you can purchase and freeze the end of the season berries. Strawberries, Raspberries. Blueberries and Blackberries freeze beautifully. So does Pineapple.  Hopefully you are enjoying the fruits of summer. I have been shopping at the Farmer’s Market each week and have tasted some delicious fruit.  I wanted to let you know of the highest alkaline forming fruits. Strawberries, Blackberries, and Raspberries. Nectarines, Papaya and Pineapple. Watermelon, Cantaloupe and Honeydew. Think of these fruits when preparing a meal or snack. I like to slice up melon and keep it in the fridge for go to snacks. For breakfast, I have been making fruit smoothies. This you can do with any fruit combination that you favor. I posted a recipe a few weeks ago.  Also, think of eating fruit for dessert. Nectarines are at there finest right now. Slice them and squeeze some lime juice on them and sprinkle fresh mint on top. This is a lovely presentation and a delicious dessert. Pineapple is another fruit that makes a great dessert. You can serve it cold or hot, think about throwing some pineapple slices on the barbeque or under your broiler. You can baste them with a little maple syrup. How good does that sound. Papaya’s are my favorite. I favor the ones that come from Hawaii. All they need is a squeeze of fresh lime juice and I am happy. They also are a great container for holding a small salad. There are many uses for fruit, we have to get creative and work them into our cooking. Try adding some fruit to your green salads. You will be amazed how much better you salad will taste with some fresh fruit added. This is making me hungry, I think I will go into my kitchen and have a bowl of fruit https://www.cookalkaline.com/cookalkaline/i-always-like-to-shop-at-my-weekly-farmers monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460195661-07WFSABAX9WF1YYSXYZL/tumblr_m0s7g62MNN1qkrlwvo1_1280.jpg COOK ALKALINE I always like to shop at my weekly farmer’s market. Buying fresh from the farmers insures that the food you buy is usually just picked. Many of the fruits and vegetables that I purchase have been picked just the day before market. It’s a good idea to talk to your farmers and get the scoop. Personally, I try to buy organic fruits and vegetables, but sometimes there is an item that is not organic but the produce is not sprayed. Follow your own comfort level and support your local farmers. Try this easy vegetable dish with Brussel sprouts and broccoli. Favorites around my kitchen. 2 dozen Brussel sprouts 1 bunch Broccoli 2 tablespoons olive oil Sea Salt and Pepper . First, I like to give these a quick steam. about 3-5 minutes. Then I place them in a baking dish. Sprinkle with salt and pepper. Stir in the olive oil. Set aside. When ready to cook, place in a preheated 350degree oven for about 30 minutes. Tip: I like the ease of these roasted vegetables because I can give them a head start and give them a quick steam to cook halfway. I can prepare these in the morning, and when dinner time comes, all I do it put them in the oven. https://www.cookalkaline.com/cookalkaline/these-are-my-favorite-roasted-potatoes-so-easy-to monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460195951-YLBFE7PZ2TE76S90H8V0/tumblr_m67m8lkOkA1qkrlwvo1_1280.jpg COOK ALKALINE These are my favorite roasted potatoes. So easy to make. Cut up the potatoes, coat with a little olive oil and some sea salt. Put on a foil lined baking sheet and bake at 400 degrees for about 35 minutes. They are always a big hit. https://www.cookalkaline.com/cookalkaline/this-is-a-delicious-side-salad-that-i-make-all-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460196332-OR4FOHBE1C428ZBHUAPP/tumblr_m67m95cuE61qkrlwvo1_1280.jpg COOK ALKALINE This is a delicious side salad that I make all the time. Delicious fresh greens from your farmer’s market with lots of celery, grated carrots and radishes. A favorite around my home. Dress with a simple mixture of fresh lemon juice and olive oil. It is a very refreshing salad. I like to sprinkle parsley over the top.  https://www.cookalkaline.com/cookalkaline/serve-these-vegetables-as-a-side-dish-with-a-piece monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460197234-2RB30GSFK6PT6HTXVRDQ/tumblr_m67m9oQa3N1qkrlwvo1_1280.jpg COOK ALKALINE Serve these vegetables as a side dish with a piece of fish and a big green salad.  I used some beautiful summer squash, some baby broccoli and a beautiful white cauliflower. I steamed them in some water and put them in a baking dish and warmed them in the oven. Very easy and delicious  https://www.cookalkaline.com/cookalkaline/the-other-night-i-got-inspired-with-all-of-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460197885-3PWX7BJWIY7N7SOILCI9/tumblr_m5ul3k6TZ41qkrlwvo1_1280.jpg COOK ALKALINE The other night I got inspired with all of the fresh vegetables I purchased at the farmer’s market. Putting food on skewers is an easy and fun presentation.  I used zucchini squash, yellow pepper, mushrooms, red bell pepper and onions.  I place the grill pan over my stove. It is important to preheat your grill for the best results.  It is also a good idea to soak your skewers  in water for a few minutes before using them. This prevents them from burning. The vegetables should take about 15-20  minutes to cook. I brushed them with a little olive oil.  https://www.cookalkaline.com/cookalkaline/here-is-the-finished-dish-i-added-a-few-skewers monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460197983-MW8A6JIMPX0JS4VDJDF2/tumblr_m5ul5e458H1qkrlwvo1_1280.jpg COOK ALKALINE Here is the finished dish. I added a few skewers. of fresh salmon. To finish off the zucchini, I took them off the stick and placed them directly on the grill.  I served this with a pot of brown rice and it was a big hit.  https://www.cookalkaline.com/cookalkaline/these-are-the-most-colorful-cauliflowers-they monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460198663-GY24GHFML7NW9TWPBW90/tumblr_m5o6d1aX5Y1qkrlwvo1_1280.jpg COOK ALKALINE These are the most colorful cauliflowers. They come in green, purple and white. I actually prefer the white ones because they have not been genetically modified. I really likely to know what I’m eating. Don’t you?  https://www.cookalkaline.com/cookalkaline/hi-i-went-to-the-farmers-market-yesterday-i monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460199249-YWZJ1LAHY07DZZMG5WPI/tumblr_m5o6dkB0KM1qkrlwvo1_1280.jpg COOK ALKALINE Hi,  I went to the Farmer’s Market yesterday. I would urge you to find out where your local markets are and if you are not already going, make a plan. You will find the freshest produce. I go every week and stock my fridge with beautiful wonderful tasting produce. The farmers that I buy from pick the vegetables the day before bringing them to market. I also talk to the farmers to make sure that the food that I am buying is pesticide free. I will cooking this week and posting.  https://www.cookalkaline.com/cookalkaline/sometimes-i-come-home-from-a-workout-or-a-walk monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460200064-S20473ZKJ1MI4OXCQU8Q/tumblr_lxjqn5e3tA1qkrlwvo1_400.jpg COOK ALKALINE  Sometimes I come home from a workout or a walk and it is time for a pick me up snack. This one is so easy and it packs a powerful burst of energy.   You can get creative and add more ingredients but for a fast wonderful snack try this one. I will put up my recipe for cooking garbanzo beans from scratch. These are easy to make. If you don’t want to go to the trouble. Feel free to open a can, but once you try making your own, you will never go back.  ½ cup Garbanzo Beans ½ cup chopped celery ½ avocado, diced 1 tsp. lemon juice 1 Tbsp. Olive oil salt and pepper to taste. Mix everything together and enjoy.   https://www.cookalkaline.com/cookalkaline/you-can-make-your-garbanzo-beans-from-raw-beans monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460200245-FST30CQCFPQ5HVG4LG3I/tumblr_lxjqppG3jU1qkrlwvo1_1280.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/being-on-an-alkaline-diet-requires-well-balanced monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460198963-VKULRF0Z5NO2JBZH4TA3/tumblr_m0s7zzWad51qkrlwvo1_1280.jpg COOK ALKALINE Being on an alkaline diet requires well balanced meals. I like to eat the foods I have always eaten. I just change a few ingredients and my meal turns more alkaline. This is not a diet where you have to eat foods that you have never heard of. I have often written about the importance of adding foods that are higher in alkaline to your meals. This was a dinner that I made for some friends. Filet of Sole, Japonica Rice and Zucchini Squash. Serve with a tossed green salad and a fruit cup for dessert and this becomes an alkaline meal.  Here is what I did.  Filet of Sole                                                           Serves 4  4 4oz. sole filets 2 Tbsp.  clarified butter sea salt Juice of 1 lemon ¼ cup vegetable stock 1 tsp. capers Heat the butter in a frying pan. Pat the fish dry, sprinkle with salt, place in the pan  and cook 3 minutes. Flip the fish over, add the lemon and capers. Add a little of the stock. This will create a little sauce. You might not need all the stock. It’s easy to put liquid in a dish, very hard to take it out. Cook for 3 more minutes. The fish should be done in about 6 minutes.  Japonica Rice  Found in Health Food Stores, this is delicious alternative to white rice and I promise you, it’s delicious and very alkaline. I like cooking rice in a rice cooker.  1 cup rice  1 small onion, sliced 2 tsp. clarified butter ½ tsp sea salt opt. 1 cup sliced mushrooms Heat a skillet, add the butter and onion (mushrooms). Cook about 10 minutes until the onions are translucent but not browned.  Place the rice in the rice cooker add 2 cups water then the  onions and salt. Cook according to directions.  The Zucchini My favorite way to cook zucchini is to place a steamer basket in a pot with a little water and gently steam the vegetable. They should be done in 6-8 minutes. Sprinkle with a little sea salt and serve. https://www.cookalkaline.com/cookalkaline/a-quick-pasta-with monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460199310-YTGW704UOSQLKMI6LM65/tumblr_m18u1aXJsf1qkrlwvo1_1280.jpg COOK ALKALINE A quick pasta with leftovers!                          Serves 2 This is a very easy lunch or dinner that you can put together in the time that it takes to cook the pasta. Serve with a tossed green salad with a few beans tossed in for some protein and you have a complete alkaline meal. ½ Box Spelt or Quinoa pasta 2 cups cooked broccolli  (can substitute any vegetable) 4 cherry tomatoes sliced ½ onion sliced 1 Tbsp Olive oil ¼ cup vegetable stock  Sea salt and pepper Bring a pot of water to boil, add some salt. Cook the pasta according to the package directions. While the pasta is cooking, make the sauce. In another pan, heat the olive oil and saute the onions for about 5 minutes. Add the brocolli and tomatoes and vegetable stock and cook until the pasta is done. Drain the pasta and add to the vegetables. Toss and Serve. https://www.cookalkaline.com/cookalkaline/these-are-the-side-dishes-that-i-serve-with-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460200385-RFUWM4OMXZF2PZ11HXF3/tumblr_m2y1sj27f81qkrlwvo1_1280.jpg COOK ALKALINE These are the side dishes that I serve with the enchiladas. ½ cabbage sliced thin 1 cup queso fresca (fresh Mexican style cheese) 1 avocado, sliced 4 large radishes, sliced 1 cucumber, sliced ½ cup cilantro, chopped https://www.cookalkaline.com/cookalkaline/vegetable monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460200255-OQ8GL5BU9NN8RK02RO1Q/tumblr_m2y1sz5A0f1qkrlwvo1_1280.jpg COOK ALKALINE Vegetable Enchiladas                                        Serves 4-6 people The sauce in the picture does not do it justice but I promise you that the flavor is very good and there were none left over!! Some might say that these are taco’s but to make an alkaline dish out of classic rolled enchiladas smothered in cheese is not the goal I was after. So these enchiladas are just folded in half. I recommend making this dish in advance of serving. Easy to make in the morning and serve at dinner. If you are serving more people this recipe is very easy to double. I used an assortment of vegetables that I found at the farmer’s market. Feel free to use your favorites. Here is my recipe For the enchiladas: I small cauliflower, cut up into small pieces 1 bunch broccoli, cut up into small pieces 2 small zucchini squash, sliced 4 carrots, sliced (1 carrot= 4-6 slices) 6 stalks of asparagus cut into pieces 6 corn tortillas 1 tsp dried oregano ½ tsp salt 2 Tbsp. Olive oil Line a cookie sheet with tin foil, place the vegetables on the pan and toss with the olive oil, oregano and salt. Roast at 400 degrees for about 30 minutes. (Test for doneness) They  might have to cook for a few more minutes. To assemble: Stuff a tortilla with the vegetables, fold in half and place upright in a baking pan. Repeat this until you have used all of the tortillas. They should fit tightly in your pan. Note: If you are going to serve immediately, bring them to the table. If you are going to serve later, pour a little of the tomatillo sauce on the bottom of the pan and cover with tin foil. To reheat, just put in a preheated  350 degree oven for 20 minutes. (This is what you see in my picture) The Tomatillo  Sauce 8 tomatillos, husks removed 1 small jalapeno pepper 1 small onion, sliced 1 Tbsp. olive oil ½ cup chopped cilantro ½ -¾  cup vegetable broth(preferably home made, there is a recipe on this blog) ¼ tsp cumin ½ tsp oregano a pinch of salt Preheat the broiler and line a sheet pan with tin foil. Broil the tomatillos and the jalapeno until they have a nice char on them. 6-8 minutes turning once during the charring process. Let cool. Slice the jalapeno in half and remove the inner core and seeds. Meanwhile in a separate pan, heat the olive oil and add the onions cook about 6 minutes and add the garlic, oregano, cumin and salt. Cook for 10 more minutes until the onions are very soft and translucent.  Transfer the tomatillos and the jalapeno to a food processor or blender add the onion mixture. Process, to a puree, pour back into the pot. Add the stock slowly until you have reached your desired thickness. I prefer a thicker sauce. I like to serve this with a variety of toppings, cabbage, avocado, cilantro, radish, cucumber, queso fresca. I have a picture on the next page. https://www.cookalkaline.com/cookalkaline/this-is-a-chunky-style-of-classic-potato-leek monthly 0.5 2012-04-23 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460201198-6T289AYOU38GLDH5UYXC/tumblr_m2y26mV1Fm1qkrlwvo1_1280.jpg COOK ALKALINE This is a chunky style of classic Potato Leek Soup.      Serves 4-6 4 cups leeks, chopped 4 cups Potatoes, cubed (about 1 inch) 2 cups Celery, diced 2 TBSP Olive Oil  2 tsp. sea salt 5 cups water Heat the oil in a large soup pan, add the leek and celery. Cover and cook on a low flame for 5 minutes. Add the potatoes and salt. Pour the water over the vegetables. Bring to a boil, lower fire, cover and simmer for 30- 40 minutes until the potatoes are cooked through.  Remove half of the vegetables and put in a blender and lightly puree, not all the way, you still want to see the potatoes and leeks. Return them to the pot, stir, adjust seasoning. Enjoy. This is a very easy soup to put together. It can be made quickly and it’s very satisfying.  https://www.cookalkaline.com/cookalkaline/ever-dream-of-eating-beef-stroganoff-but-being-on monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460201371-G3SUBZE94CEGN3UBV4AI/tumblr_m24grwOzRT1qkrlwvo1_1280.jpg COOK ALKALINE Ever dream of eating Beef Stroganoff  but being on an alkaline diet you would rather leave out the meat? I have created the taste and texture of this dish using vegetables. I made it the other night for some friends and they just loved it. Of course you can make this with a little beef or chicken if you prefer. Just use a little with the vegetables to stay alkaline. This is my vegetarian option.  Vegetable  Stroganoff     2 Tbsp. Olive Oil                                                  Serves 4 2 large artichoke hearts ,trim down to the heart. Choke removed and sliced. ( You can substitute frozen or jar hearts).  8 Brussels Sprouts, sliced into quartes  1 Leek, chopped 1 onion, chopped 6 oz. box of sliced mushrooms 1 tsp sea salt Pepper 1 tsp dried mustard  1 ½ cups vegetable stock (reserve ½ cup for later) 2 large Tbsp sour cream ½ cup chopped parsley  I box of spelt pasta In a large skillet, heat the Olive oil. Add the onion and cook for 5 minutes. Add the leek and the mushrooms and cook for 2 minutes. Add the sliced artichokes, brussels sprouts, salt and pepper. Stir in the dried mustard. Pour 1 cup of the vegetable stock. Cover and cook until the vegetable are tender about 10-15 minutes. (Check after 5 minutes,  add the reserved stock ). When the vegetables are done, stir in the sour cream. Top with parsley and serve with spelt pasta.  https://www.cookalkaline.com/cookalkaline/potato-kale-stew monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460202367-286YAWZHMB98LE21ZN3U/tumblr_m24fnozrW21qkrlwvo1_1280.jpg COOK ALKALINE Potato Kale Stew                                                           Serves 4 I started making this as a soup, but it came out so thick I decided to call it a stew.  If you prefer soup, just add more stock. If you like stew, serve this over some Quinoa for a delicious alkaline meal. I know I post a lot of soups, they are my go to snack or meal that I have on hand. This is the key to staying on an alkaline diet. I always have a pot of soup filled with alkaline greens in my refrigerator. It makes it so easy to stay alkaline. I hope you enjoy this.  2 Tbsp. Olive Oil  2 Stalks of celery, diced ½ onion, chopped 3 medium size potatoes, diced 1 cup kale leaves,(inner vein removed) chopped  ½ cup cooked white beans 4 cups vegetable stock ½ cup chopped parsley 1 ½ tsp. sea salt pepper Heat a medium size pot and add the olive oil.  Add the chopped onion and celery. Cook for 5 minutes or until the vegetables have softened.  Add the potatoes, kale and beans. Stir and season. Bring to a boil and lower flame to simmer for 45 minutes. This is a very thick and hearty soup. I like to sprinkle some chopped parsley over the top before I serve it.  https://www.cookalkaline.com/cookalkaline/it-was-raining-and-i-decided-to-make-a-few-pots-of monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460202158-EABGO0M4RV9NQSGZHLGZ/tumblr_m1t8v6LCHC1qkrlwvo1_1280.jpg COOK ALKALINE It was raining and I decided to make a few pots of soup. It’s the best go to meal or snack for anyone on an alkaline diet. This soup is very filling and satisfying. Easy to make and freezes beautifully. I always have a quart of of soup in my freezer.I will post the other one in a few days.   2 Tbsp. Olive Oil  ½ onion, chopped 2 stalks of celery, diced 4 carrots, diced 1 zucchini squash, diced 1 potato, diced  ½ cup cooked cannelloni beans or any white bean 1 cup shredded kale ½ tsp dried oregano ½ cup fresh or frozen green peas 1 14oz. can of chopped tomatoes 1 cup dried alkaline pasta (I used Spelt Flour Pasta) 5 cups vegetable stock 1 tsp salt  pepper In a medium size pot, heat the olive oil. Add the onion, celery and carrots and cook for about 5 minutes, until the onions are soft. Add the zucchini, potato, kale and beans. Season with salt and pepper and oregano. (see note). Pour in the 5 cups of vegetable stock and the tomatoes. Cook for 45 minutes. Add the pasta and peas and continue to simmer until the pasta is cooked. About 10 minutes.  Note: The amount of salt to use depends on the stock that you use. If your stock is salt free, you might need to add a little more. If your stock has salt in it, you might have to use a little less. It’s always good to taste while you cook to adjust the seasonings. Optional: Top with a spoonful of Parmesan cheese for a special treat.  Tip: Since parsley is a very alkaline green. I often sprinkle it over my soups as an added punch of an alkaline ingredient.  https://www.cookalkaline.com/cookalkaline/need-something-at-the-last-minute-because-friends monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460202291-N7PHRQZWPDN77EU5FHRJ/tumblr_m0s7eoFZLA1qkrlwvo1_1280.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/it-is-the-end-of-the-week-and-i-looked-into monthly 0.5 2012-03-24 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460203136-VQGVEUI9LB6EX9RFHBDE/tumblr_m1be4o3myX1qkrlwvo1_1280.jpg COOK ALKALINE It is the end of the week and I looked into my refrigerator and saw a bunch of leftover vegetables that I did not get a chance to cook. So I thought of making a big pot of mixed vegetable soup using what I had on hand. This is a great soup to make.  The following ingredients are what I had on had, but feel free to substitute with whatever you have. This soup will feed 4-6 people 2 Tbsp. Olive Oil 1 Onion, sliced 1 Sweet Potato 1 Yam 3 Stalks of Celery 2 Carrots Approx. 2 cups of chopped Kale Approx 2 cups of Broccoli florets 4-5 cups of vegetable stock 1 tsp sea salt Pepper to taste  In a large soup pot, heat the oil and add the onion, cook about 6 minutes until they start to get soft and the sweetness comes out. Cut all the vegetables around the same size so they all get done at the same time. Add all of the vegetables to the pot and cover with the vegetable broth. Season with salt and pepper. Bring to a boil, lower heat to a simmer, cover and cook 40-45 minutes or until the potatoes are soft. Now it is time to puree the soup. You can use a immersion hand blender, an upright blender or a Cuisinart. I recommend taking some of the broth out of the soup before you puree it. It is much easier to add water to a soup than to try to make your soup thicker. I also like this soup a little chunky so do not puree it too much. Puree in small batches. I ended up having about a cup of stock left over. I saved it, and put it in the freezer for another use. Have fun with this every time you make it, it will taste a differently depending on what vegetables you are using.  https://www.cookalkaline.com/cookalkaline/root-vegetable-stew monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460203627-FUMGQ3WFZTYOOCR6QW31/tumblr_m18u3oICp91qkrlwvo1_1280.jpg COOK ALKALINE Root Vegetable Stew                                                  Serves 4- 6 This is a great comfort meal that is easy to prepare.  2 Tbsp. Olive Oil 1 Onion, sliced 2 large Turnips 2 large Rutabagas 2 Parsnips  3 Carrots  2 Potatoes 2 stalks of Celery 1 cup of Garbanzo Beans either canned or freshly cooked 1 14 oz. can of diced Tomatoes  1 cup fresh Spinach ( chiffonade, pile it, roll it and slice it) 1 Tbsp dried Oregano  2 tsp. sea salt  1/8 tsp. white pepper  2 cups vegetable stock (reserve ¼ cup for later use) 2 tsp. corn starch Start this stew by dicing all of your root vegetables about the same size. Set aside.  Heat the olive oil in a large pot. Add the onion and cook about 6 minutes until the onion is soft but not browned. Add the turnips, celery, rutabagas, parsnips, carrots and potatoes. Season with the salt, pepper and oregano. Add the tomatoes and stock. Remember to reserve ¼ cup of the stock for later. Bring to a boil, lower the heat, cover and simmer for 1 hour to 1 hour and 15 minutes. Stir occasionally.  Mix 2 tsp. corn starch with ¼ cup of the vegetable broth. Add to the stew, and stir. This will thicken the stew.  For a creamier finish, substitute the vegetable stock for heavy cream. Sprinkle the spinach over the top.  Note: Be aware that some vegetable stock comes with salt added. If you are using salted stock, reduce the amount of salt in the stew.  Serving Suggestions: I served this stew over a plate of Spelt pasta. It can be used with Quinoa, Wild Rice, or Japonica Rice. All very alkaline.  https://www.cookalkaline.com/cookalkaline/broccoli-rabe-serves-2-1-bunch-broccoli-rabe-%C2%BD monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460203797-KILCPWI40LTLTS5HRHQQ/tumblr_m02er2xEsE1qkrlwvo1_1280.jpg COOK ALKALINE Broccoli Rabe Serves 2  1 bunch broccoli rabe ½ onion, sliced 1 clove minced garlic 2 Tbsp clarified butter ¼ cup sulfur free dried cherries or white raisins ¼ cup vegetable broth 1 tangerine, peeled and sectioned juice of 1 tangerine optional ¼ -½  cup cooked white beans or garbanzo beans  In a skillet, melt the butter  add the onion, cook for 6 minutes or until the onion is soft. Add the garlic and stir. Add the broccoli rabe, cherries and beans, pour in the stock and cook until the broccoli is cooked and tender. Stir in the tangerine, season with salt and pepper, squeeze the juice of a tangerine over the broccoli and transfer to a serving plate.  https://www.cookalkaline.com/cookalkaline/a-reader-asked-for-a-recipe-for-butternut-soup-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460203981-NB9M8E67QA4LSCSQ6NL8/tumblr_m02d8llol31qkrlwvo1_400.jpg COOK ALKALINE A reader asked for a recipe for Butternut Soup and I made this today and thought I would share it with you. My squash soup is different from most because I use mostly squash and very little liquid. I like the the soup to be thick and taste like squash.  Feel free to play around with this soup. The exact measurements do not matter. I put them in as a guideline. Remember to taste as you go along so you can adjust your seasoning.  Here is the recipe:  1-2 Butternut Squash (depending on what is available) you want to end up with about 4 cups of cooked squash. Don’t worry if it is a little more or less. It won’t matter.  ¾-1 cup vegetable stock  1 small onion, sliced 2 Tbsp. clarified butter 2 Cinnamon sticks 1 Tbsp. olive oil  ½ -1 tsp sea salt pinch of ground cloves Cut the squash in half, scoop out the seeds and place on a foiled lined baking sheet. Add the olive oil and spread evenly on the foil. Place the squash flesh side down and bake in a 350 degree oven for 45 minutes. Remove from oven and let cool.  While the squash is baking, melt the butter in a frying pan and add the onion and cinnamon sticks. cook on a very low fire until the onions reach a light golden color. 30-40 minutes.  Remove the skin from the squash and place in a blender, add the juice that is left on your baking tray. Remove the cinnamon sticks from the onions and add the onions to the squash. Puree( blender, Cuisinart or immersion blender). Pour into a pot, add the stock and place on the stove. Bring to a simmer and gently heat, you will have to stir frequently. Add the salt and cloves Note: You might not need  all of the stock so start with ½ cup and add a little at a time. This is a fairly thick soup. Remember to taste and correct your seasoning.  I hope you enjoy this.  https://www.cookalkaline.com/cookalkaline/this-is-a-salad-that-i-put-together-rather-quickly monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460204180-1QLV5SPK2J079K5JPE40/tumblr_lxjqoc8DGm1qkrlwvo1_1280.jpg COOK ALKALINE This is a salad that I put together rather quickly one day when a friend stopped by for lunch. I used what I had on hand. Feel free to use what you have in your fridge. Be creative. Here is what I did.  3 cups lettuce, chopped  ½ cup garbanzo beans ½ cup carrots, grated  2 hard boiled eggs, sliced  4 radishes, sliced  ½ cup cucumber, diced  8 cherry tomatoes ½ cup celery, diced 1 avocado, diced 1 large potato, cooked and diced ¼ cup parsley, chopped ¼ cup toasted sunflower seeds.   Mustard Dressing 1 tsp. Dijon Mustard  1 Tbsp. Apple Cider Vinegar  3 Tbsp. Olive Oil  On a large platter, toss the parsley with the lettuce. Place each of the ingredients  on top of the lettuce to create a composed salad. I like to separate the colors like I did on this salad. Notice the carrots are on the opposite side of the tomatoes and radishes, then I filled in with the cucumber, celery,eggs and garbanzo beans. I put the avocado and the potato on top. Be creative, every time I make this salad, it comes out a little different. Dressing: Using a small bowl, mix the mustard with the vinegar. Using a wire whisk, drizzle in the oil and stir until you have a nice thick sauce.    I served the dressing on the side.  https://www.cookalkaline.com/cookalkaline/bring-fall-into-your-salad-by-adding-roasted monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460204773-REBQNNRUUWU8ES715F2A/tumblr_lz1ilkM5Ye1qkrlwvo1_400.jpg COOK ALKALINE Bring Fall into your salad by adding roasted butternut squash. It adds a wonderful natural  sweetness and a beautiful color.  For 2 servings  2 cups mixed greens  1 hot house cucumber, sliced  ½ of a small butternut squash, diced and roasted at 325 degrees for 20 minutes.  ½ cup pumpkin seeds  ½ cup chopped parsley  Juice of an orange or tangerine  1 Tbsp. Olive Oil Arrange the lettuce on a platter , sprinkle with the parsley. Add the cucumber and squash. Sprinkle with the pumpkin seeds. Mix together the citrus juice and olive oil. Pour over the salad and toss. This is a very easy but beautiful presentation.  Note: If you are using tangerines, add a few segments to the salad for a little extra flavor punch.  https://www.cookalkaline.com/cookalkaline/this-lentil-vegetable-soup-is-wonderful-to-serve monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460205289-MU80G4LOSDUJPSQ7P0Y2/tumblr_lys49bOzOs1qkrlwvo1_1280.jpg COOK ALKALINE This lentil vegetable soup is wonderful to serve on a cold day. I have had it in my fridge all week and it has been my go to snack or meal.  2 Tbsp. Olive Oil  1 small onion chopped, approx 1 cup 2 stalks of celery chopped 2 carrots, chopped  ¾ cup lentils 2 cups kale chopped 1 turnip, chopped 1 cup cooked white beans 2 Tsp. sea salt ½ cup chopped parsley  5-6 cups vegetable stock  In a large soup pot, heat the oil and add the onions. Cook about 5 minutes until they have softened. Add the celery, carrots, turnip and kale. Mix together. Add the beans.  Cover with the stock and simmer for 1 hour. To serve, Ladle into a cup or bowl and sprinkle the parsley on top.  Note:  I like to start with 5 cups of stock and get the soup cooking. I keep 1 cup on hand to add if the soup is coming out too thick. If you like a thicker soup, just use 5 cups of stock. For a thinner soup add more.  https://www.cookalkaline.com/cookalkaline/happy-new-year-to-you-last-night-i-made-petrale monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460205804-D0L3CGKBRXTN5POKMS2G/tumblr_lxr22sCdlZ1qkrlwvo1_1280.jpg COOK ALKALINE Happy New Year to You  Last night I made Petrale Sole with boiled potatoes and broccoli. I served it with a green salad. Three alkaline dishes with one acidic(the fish) is a perfectly balanced dinner that you can enjoy. This is a quick and easy meal to prepare.  For 2 servings  1/2 lb. of Fresh Petrale Sole  1 Tbsp. Spelt flour  1 Tbsp. olive oil  1 Tsp. clarified butter juice from ½ of a lemon 1 Tbsp. parsley 1 Tbsp. capers salt and pepper to taste  Heat the olive oil and butter in a non stick pan. Dust the fish with the Spelt flour and season with a little salt and pepper. Place the fish in the pan and cook for 4 minutes. Turn the fish over and cook another 2 minutes. Add the capers and lemon juice. To serve, place the fish on a plate and sprinkle the parsley over it. Serve with boiled potatoes and broccoli. Recipe to follow https://www.cookalkaline.com/cookalkaline/boiled-potatoes-with-broccoli-serves-2-i-served monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460206273-B61U5QHUSXRZUUZ1MY6Y/tumblr_lxr26qoKxG1qkrlwvo1_1280.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/this-is-my-granola-i-like-to-make-it-during-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460206518-0425W4DB81XTMJHIMG7J/tumblr_lw9bbpbUzh1qkrlwvo1_400.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/you-dont-have-to-worry-about-being-on-an-alkaline monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460207179-9FAY7RQGXTFNG19ND79T/tumblr_lv2k9kNjJz1qkrlwvo1_1280.jpg COOK ALKALINE You don’t have to worry about being on an alkaline diet and going out to dinner. I always have a snack before I go out, just in case the menu does not have enough options for me. A few slices of avocado or a handful of almonds is a good snack which will leave you feeling satisfied and not starving when you sit down to eat. This will also prevent making the wrong choices. So the other night I was out to dinner and I had great luck. Don’t ever be afraid to ask your server to bring you a plate of vegetables. They are happy to oblige. I ordered roasted butternut squash and brussel sprouts, followed by a Cesar salad. You can go out! https://www.cookalkaline.com/cookalkaline/there-is-always-a-salad-on-just-about-any-dinner monthly 0.5 2011-12-01 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460207416-77F8MRSRMD2AS68A4XQP/tumblr_lv2k8qO3AU1qkrlwvo1_1280.jpg COOK ALKALINE There is always a salad on just about any dinner menu. I ordered the Cesar salad with the dressing on the side and some extra lemon. I used the lemon to dress the salad with a tiny bit of the Cesar dressing. Worked like a charm. You don’t have to stress to eat out.  https://www.cookalkaline.com/cookalkaline/last-night-a-friend-dropped-by-so-i-quickly-put monthly 0.5 2011-11-27 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460207587-5I6MKGQ6JXK4AH7AH7ZW/tumblr_luiv91hj3y1qkrlwvo1_1280.jpg COOK ALKALINE Last night a friend dropped by so I quickly put this kale in the oven and a little differently than I usually do. I cut it up and tossed it with a little olive oil and salt. Spread it on a cookie sheet lined with parchment paper or foil. I put it in a preheated oven at 275 degrees and bake for about 40 minutes. The Kale retains the color and crisps up beautifully. They were gone in minutes. Enjoy https://www.cookalkaline.com/cookalkaline/thanksgiving monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/stuffed-zucchini-we-ate-this-over-two-nights-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460207637-IQNKJQI8GN45TRWB440Y/tumblr_luiwjkYHhl1qkrlwvo1_1280.jpg COOK ALKALINE Stuffed Zucchini  We ate this over two nights and it was so yummy. The squash is so good right now at the farmers markets and I found two large zucchinis to stuff. You can use any size, the larger ones work better.  2 Medium to  Large Zucchini  1 cup Japonica rice 2 ½ cups water ¼ tsp sea salt  1 onion, sliced thinly 1 clove garlic finely minced 2 Tbsp. Olive oil 3 ounces fresh mozzarella cheese, diced (optional) 1 cup marinara sauce  salt and pepper Bring salted water to a boil. Add the rice and cook for 45 minutes. (You can  also cook the rice in a rice cooker) In a large skillet, heat the olive oil and add the onion, cook for 10 minutes. Add the garlic. Using a melon ball spoon, scoop out the flesh of the zucchini. You will be left with a pile of zucchini balls and 4 clean zucchini “boats” ready for filling. Cut the zucchini balls in ¼’s and add to the onions. Season with a little more salt and pepper to taste. When the rice is done, add 1 cup to the onions and zucchini mixture. Mix together and correct your seasoning. stir in ½ of the cheese and reserve the other half.  To assemble. Pour the tomato marinara on to the bottom of a baking dish. Place the zucchini boats into the casserole. Fill each piece with the rice onion mixture. Top with the remaining cheese. Cover with tin foil and  bake in a preheated 350 degree oven for 45 minutes -1 hour.  Below you will see the before and after pictures of this dish. I hope you like it. https://www.cookalkaline.com/cookalkaline/this-is-the-zucchini-when-i-took-it-out-of-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460207951-BO1WOL9RQE51N39XEK52/tumblr_luiwo4bwyL1qkrlwvo1_1280.jpg COOK ALKALINE This is the Zucchini when I took it out of the oven  https://www.cookalkaline.com/cookalkaline/this-is-the-picture-of-the-zucchini-before-i-baked monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460208305-7Z6PPBXZA0A4EN401L6H/tumblr_luiwmfNAxJ1qkrlwvo1_1280.jpg COOK ALKALINE This is the picture of the Zucchini before I baked it. You can omit the cheese if you prefer.  https://www.cookalkaline.com/cookalkaline/being-on-an-alkaline-diet-does-not-mean-you-have monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460208742-H60S6C4RZ8F8O1XQ5O00/tumblr_luisrdX9q31qkrlwvo1_1280.jpg COOK ALKALINE Being on an Alkaline diet does not mean you have to give up the proteins that you love. If you combine them with alkaline side dishes you should have a pretty good ratio of 80% 20%. This is the dinner I made for my mom and her friends.  You can prepare this ahead of time so it is a very easy dish to entertain with.  There is just enough left over for a second meal for two. The dinner menu, chicken piccata, roasted potatoes, summer squash and brussell sprouts,and a zucchini  salad with almonds. The recipes follow this one.  Serves 8  Eight chicken breasts  ½ cup spelt flour 2 Tbsp. Olive Oil ¼ cup capers ½ cup lemon juice  ½ cup vegetable broth  ¼ cup clarified butter (optional) ¼ cup parsley, chopped Salt and Pepper  Run a sharp knife down the center of the breast to create 2 thin pieces. Season with a little salt and pepper and dust with the spelt flour. Heat the oil in a large fry pan and in small batches just saute the chicken so it gets a little color. Then remove to an oven proof platter. Cover with tin foil and it can sit for an hour while you are doing other things. Preheat your oven to 350 degrees and 15 minutes before you want to eat, put it in the oven for just 15 minutes. The sauce is easy. Put the lemon juice, vegetable stock, parsley and capers in the same saute pan and bring to a boil. Reduce to half. Pour in the butter and remove from the heat. Pour the sauce over the chicken. It’s that easy. Enjoy https://www.cookalkaline.com/cookalkaline/the-roast-potatoes-i-usually-count-on-3-potatoes monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460209590-A8U5AMO583O2KHLMBNS7/tumblr_luiv6i1RR41qkrlwvo1_1280.jpg COOK ALKALINE 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.   https://www.cookalkaline.com/cookalkaline/these-are-the-brussel-sprouts-summer-squash-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460209810-BZG5VIT6RITH4VOWS5NM/tumblr_luistaCJP01qkrlwvo1_1280.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/this-is-another-version-of-my-zucchini-salad-with monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460210031-BYFOK1N4HTOO5GR39Z5L/tumblr_luisspKC3S1qkrlwvo1_1280.jpg COOK ALKALINE This is another version of my zucchini salad with almonds.  2 large zucchini or 4 small 3 Tbsp of lemon juice  2 Tbsp of olive oil.  ½ cup toasted sliced almonds salt and pepper  Grate the zucchini using a food processor or by hand.  Mix the lemon juice and the olive oil and pour over the zucchini. Season. Pour onto a platter and sprinkle the toasted almonds on top.  https://www.cookalkaline.com/cookalkaline/steamed-vegetables-this-is-a-great-side-dish monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460210829-ZNYBHSUCH9EI0SMUX8IA/tumblr_lohn3fFwBH1qkrlwvo1_1280.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/stuffed-artichoke-i-made-this-as-an-appetizer monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460211136-F8VSN5ZTUI1UB5PJTL69/tumblr_lohllzmflH1qkrlwvo1_250.jpg COOK ALKALINE Stuffed Artichoke  I made this as an appetizer and it was a real hit. Fun to eat and a little different or it makes a great lunch or dinner. Note: Chop all the vegetables into very small pieces 1 artichoke, cooked and the inner choke removed.  ½ cup cooked quinoa  1 small cucumber, peeled, seeded and chopped  ½ small red onion, chopped ½ red bell pepper, chopped  1 Tbsp Feta Cheese 2 Tbsp olive oil  1 Tbsp. fresh Lemon juice Mix everything together and toss with the olive oil and lemon juice. Season with sea salt and a little pepper. Spread open the leaves of the artichoke and begin spooning the mixture onto the leaves. Be generous.  When serving, your friends will start removing the leaves with mouthfuls of quinoa and vegetables. Its fun and my friends enjoyed it. All that was left was the plate! https://www.cookalkaline.com/cookalkaline/this-is-a-very-easy-and-a-great-dish-to-make-right monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460211387-JC19H8LH4K8GLRMEKPGA/tumblr_ltbpbqMoNw1qkrlwvo1_1280.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/instead-of-french-fries-try-these-roasted-potatoes monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460211388-656DN59DY36DVUA1XSIR/tumblr_lq79owKe9j1qkrlwvo1_1280.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/breakfast-fried-egg-with-zucchini-1-cup-diced monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460213095-ZO2BLNX6GIV4XS6SGWEC/tumblr_lt9sezRz861qkrlwvo1_250.jpg COOK ALKALINE Breakfast  Fried Egg with Zucchini 1 cup diced zucchini 1 egg 1 tsp. clairified butter salt and pepper In a small frying pan, heat the butter and saute the zucchini about 3 minutes. Using a spoon, move the zucchini to the outer edges of the pan to form a circle. Drop the egg in the middle and season with the salt and pepper. Cover pan  and cook about 3 minutes until the egg is done.   https://www.cookalkaline.com/cookalkaline/breakfast-fried-egg-with-cauliflower-1-cup monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460211987-0V0OSP0MAGY8L5E2Y30X/tumblr_lt9sfndid71qkrlwvo1_1280.jpg COOK ALKALINE Breakfast Fried Egg with Cauliflower  1 cup cooked cauliflower 1 tsp. clarified butter  1 egg  Heat butter in small frying pan and add the cauliflower Cook for a few minutes until you get a little color on the cauliflower.  Using a spoon, move the cauliflower to the edge of the pan in a circle. Drop the egg in the middle of the pan and cover. Cook about 3 minutes. Salt and Pepper to taste. https://www.cookalkaline.com/cookalkaline/stuffed-mushrooms-i-made-these-as-an-appetizer monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460212834-MKH2K1PCU2X1MQAKMMPQ/tumblr_lohlqhSnZI1qkrlwvo1_250.jpg COOK ALKALINE Stuffed Mushrooms  I made these as an appetizer and I have to tell you they did not last very long!  10-12 mushrooms, stem removed but saved.  1 cup cooked quinoa 1 yellow onion, chopped  Mushroom stems, cleaned and chopped  1 Tbsp olive oil 1 Tbsp clarified butter Salt and Pepper In a medium sized skillet, heat the olive oil and butter. Add the onion and on a very  low fire, cook about 20 minutes until the onion turns a light shade of brown. Add the mushrooms and cook about 3 minutes more.  Remove from heat and stir into the quinoa. Season with salt and pepper.   Using a teaspoon, stuff the mushrooms.  Line a baking sheet with parchment or tin foil. Place the mushrooms on the paper and bake in a preheated 350 degree over about 15 minutes.  To serve: Just put on a plate and watch them disappear  https://www.cookalkaline.com/cookalkaline/you-dont-have-to-have-any-lettuce-to-create-a monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460213323-1P3WT1ZNBS242YONT23G/tumblr_lsx6070mfX1qkrlwvo1_1280.jpg COOK ALKALINE You don’t have to have any lettuce to create a wonderful crunchy salad. I made it today and it was so refreshing to eat. You can use whatever vegetables you have on hand, just chop them up and you have a salad. It is a huge dose of alkaline vegetables. This is about a 90%-10% alkaline to acid meal.  Here is what I used.  1 stalk of celery 1 small cucumber,  3 radishes,  1 carrot,  ½ of an avocado ¼ cup chopped parsley 1 green onion(scallion) A handful of garbanzo beans 2 Tbsp. roasted sun flower seeds 1 Tbsp. Olive Oil  ½ of a lemon, juiced  Thinly slice all of the vegetables, chop the green onions and parsley. Cube the avocado and mix everything else together to create this scrumptious chopped vegetable salad.  https://www.cookalkaline.com/cookalkaline/stuffed-peppers-4-red-bell-peppers-you-can-use monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460213609-J9K6OPCKSK60GWIPP9WK/tumblr_lq79ktGV961qkrlwvo1_1280.jpg COOK ALKALINE Stuffed Peppers 4 Red Bell Peppers (you can use any color) 2 Tbsp Olive oil 1 cup wild rice 2 cups vegetable stock (or water) 1 onion, chopped 1 clove garlic, finely chopped 1 stalk of celery, sliced thinly 1 small zucchini squash, diced very small ¼ cup parsley ½ cup chickpeas ½ cup fresh mozzarella cheese(optional) ½ cup taco sauce (see recipe on my blog) 1 tsp salt pepper  Topping: Sliced radishes, avocado, roasted pumpkin seeds  Heat the oil in a medium sized pot and add the onion and saute for about 6 minutes, add the zucchini, celery and the garlic, cook for a few more minutes. Add the wild rice, and stock,  salt and pepper and cook for about 45 minutes, or until the rice is done. Stir in the parsley and chick peas and a little of the fresh mozzarella cheese. Spoon some of the taco sauce over each pepper. Put in a baking dish and bake in a 350 degree over for 20 30 minutes.  Before serving, top with sliced radishes, avocado and roasted pumpkin seeds.  https://www.cookalkaline.com/cookalkaline/cevechi-you-can-make-this-with-fish-or-leave-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460213991-G51EYW3MVN6CSTG3HRH8/tumblr_lso085OdaZ1qkrlwvo1_100.jpg COOK ALKALINE Cevechi, you can make this with fish or leave the fish out and it will be  mock cevechi  and you will be surprised how good it tastes. This recipe serves 8-10 for an appetizer that will please all.  ½ lb. good quality ahi tuna or other very fresh firm fish.  2 Tbs. olive oil.  1 tsp. grated ginger 1 tsp. minced jalapeno pepper (leave seeds in for more heat, or take seeds out) ½ tsp. wasabi powder 2 Tbsp. pine nuts 1 Tbsp.scallion(green onion) finely chopped 1 small cucumber, finely chopped, seeds removed 1 avocado, finely chopped  2 Tbsp. cilantro, finely chopped Juice of ½ lemon Juice of 2 limes Juice of ½ orange  In a small bowl, add the oil, ginger, jalapeno and the wasabi powder. Set aside.  The Fish, if you are using fish, cut it into a very small dice. Put the cut up fish in a medium size mixing bowl. Add the oil mixture.  Add the pine nuts, scallions, cucumber, avocado and cilantro. Stir. Then add the juice from the lemon, limes and orange. Mix all together.  Serve with sliced cucumber, spelt or gluten free crackers, or home made tortilla chips.  Note: It is very important to dice everything about the same size. As small as you can.  https://www.cookalkaline.com/cookalkaline/last-night-i-made-a-classic-dish-of-linguine-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460214619-JCA1Y0V4U1PVRSCR36KY/tumblr_lsjx6tExzP1qkrlwvo1_250.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/serves-4-i-made-this-for-a-friend-last-week-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460214809-G8WV65OZAFUS9TQ5TA3D/tumblr_ls5jhw3FEw1qkrlwvo1_250.jpg COOK ALKALINE Serves 4  I made this for a friend last week and it got rave reviews. Try it and let me know what you think.  Stuffed Chard 6-8 chard leaves 1 ½ cups taco sauce (recipe below) 1 cup wild rice, Spanish Style, (recipe below) ¾ cup black beans ¼ cup fresco queso, (Mexican fresh cheese) could use a little fresh mozzarella  1 Avocado In a pot of boiling water, blanch the chard leaves for 1 ½ minutes and remove from pot.  Lay flat and cool for a few minutes. In a bowl, mix the rice and beans together and put a couple of spoonfuls on each leaf. Top with a slice of Avocado. Carefully roll up the chard leaves to form a little package. Put a few spoonfuls of the taco sauce on the bottom of a baking dish. Place the stuffed chard on top of the sauce. Top with the rest of the taco sauce. Bake at a 350 degree oven for 20 minutes. Top with the cheese.  Options: Add ¾ cup cooked corn, add a little flaked fish or chicken  in each package. Serve this with a green salad and you will have an 80% alkaline 20% acidic meal which is what you aim for.  https://www.cookalkaline.com/cookalkaline/black-beans monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/spanish-style-wild-rice monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/taco-sauce-this-is-my-taco-sauce-the-picture monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460214809-NW7MUTFM1XEEPID6JWK4/tumblr_ls6wfeKJ6d1qkrlwvo1_1280.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/taco-toppings-this-could-not-be-easier-slice monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460215767-UP1H910KNYZA4ZM95WGR/tumblr_lqept0w6IK1qkrlwvo1_100.jpg COOK ALKALINE Taco Toppings  This could not be easier! Slice Avocado  Sliced Radishes  Toasted Pumpkin Seeds (roast seeds in 375 degree oven for 10 min) Fresh Lime  Sour Cream Sauce (mix sour cream with lots of fresh lime juice) https://www.cookalkaline.com/cookalkaline/it-was-a-taco-dinner-at-my-house-the-other-night monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460215349-H6KO5CJ3MS0LQ10RM3RW/tumblr_ls6votRwY51qkrlwvo1_400.jpg COOK ALKALINE It was a  Taco dinner at my house the other night. This is an open face vegetarian alkaline taco. I started with a fresh natural corn tortilla, no preservatives.Warm them on your stove,oven or grill.  A spoonful of wild rice, Spanish style, black beans, (recipe follows) some taco sauce (recipe follows) and topped it with fresh green cabbage, avocado and a little sour cream sauce(recipe follows). I set up a taco bar with different fillings available for every discerning taste. There was grilled fish, chicken, and lots of toppings. I have a picture in the next posting. Have fun. This is a very easy meal for your family and friends.  https://www.cookalkaline.com/cookalkaline/this-is-a-simple-green-butter-lettuce-salad-with monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460216485-D7HFNN5VWBC7KI05EWJN/tumblr_lrl0gq6pPu1qkrlwvo1_1280.jpg COOK ALKALINE This is a simple green butter lettuce salad with some sliced celery, radishes and fresh parsley. I made a hard boiled egg.(I only boil mine for 7 minutes) This was my lunch. I needed some protein. I know you might think that eating an egg is not alkaline, but in all my research, I can’t decide which part of the egg is acidic. Some sources say the yolk is the alkaline part, others say it is the white. But being on an alkaline diet does not mean that you have to give up the foods you love. Besides, eggs are very good for us and they do not affect our cholesterol in a bad way if eaten in moderation. And remember that if you are going to eat something acidic, just pair it with alkaline foods and you should be okay with maintaining this way of life.  https://www.cookalkaline.com/cookalkaline/potato-leek-with-watercress-soup-note-everything monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460216450-OC61AP8E1YUUAID1KM18/tumblr_lra23nPp4Q1qkrlwvo1_250.jpg COOK ALKALINE Potato Leek with Watercress Soup Note: everything will go into a blender to be pureed at the end so a rough chop is all you need.  2 Tbsp Olive Oil  2 Leaks roughly chopped, this will give you about 2 cups 1 lb of potatoes cut into 1 inch cubes for even cooking 2 stalks of celery, roughly chopped 1 Bunch of Watercress including the stems 5 cups of water 2 tsp sea salt ½ tsp white pepper In a large soup pot, heat the oil and add the leeks. Cook about 5 minutes do not brown. Add the potatoes, salt and pepper, then the water. Bring to a boil, reduce heat to a simmer. Cover and cook for 35 minutes. Add the watercress and remove from the heat. Let Soup rest for 10 minutes.  In small batches, puree the soup. Save some of the stock, you will have about 1 cup left over. Pour the leftover stock into a freezer container and freeze for future use. This is a delicious soup that I know you will enjoy. I made it last night and it’s almost gone! It is very alkalizing.  https://www.cookalkaline.com/cookalkaline/this-is-another-salad-entree-good-for-lunch-or monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460216917-9CFXQ6OX4HR0UAY1W2SH/tumblr_lpzebzqZAB1qkrlwvo1_1280.jpg COOK ALKALINE This is another salad entree. Good for lunch or dinner.  I simply made a green salad of what I had in my refrigerator. This time it was some cucumber, parsley, celery, radishes, and some grated carrot.  Then I topped it off with some delicious fresh Halibut that I just put under the broiler for about 12 minutes with a little bit of clarified butter, and the juice of 1 lemon. A 4 ounce portion of fish for a women and a 6 ounce portion for a man is the right ratio for an acid food mixed with an alkaline salad. Especially because I served this with my roast potatoes.  https://www.cookalkaline.com/cookalkaline/sweet-potato-friesserves-4-6-2-sweet-potatoes monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460217432-GBPT16NIGNS6N083E290/tumblr_lrl0beUpJw1qkrlwvo1_1280.jpg COOK ALKALINE 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! https://www.cookalkaline.com/cookalkaline/potato-leek-and-zucchini-gratin-this-is-a-warm monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460218339-2C2BORRUVSRCKXDOEFDN/tumblr_lrf98icA1e1qkrlwvo1_250.jpg COOK ALKALINE Potato Leek and Zucchini Gratin This is a warm and satisfying dish. It can be a main course for a vegetarian diet with a side salad or it can be a side dish to serve with your dinner. You can make it earlier in the day and heat it up for your meal.  2 cups leeks, chopped (about 2-3 leeks depending on size) ½ yellow onion, sliced thin 2 cups zucchini, sliced thin (1 large or 2 small) 3 large potatoes, sliced thin ¾ cup hot vegetable stock ¼ cup grated Parmesan Cheese 2 Tbsp olive oil  1 1/2 Tbsp clarified butter 1 garlic clove  1 tsp salt 1 tsp pepper Heat oil and ½ tablespoon of the butter in a large skillet and saute the leeks and onions until soft, do not brown. About 5 minutes. Add the zucchini and potatoes and season with the salt and pepper. Cover and cook for 5 minutes.  Use the other ½ tablespoon of butter to coat a baking dish (8x10). Rub the bottom and sides with the garlic clove. Pour the contents of the skillet into the baking dish. Sprinkle on ½ of the Parmesan Cheese. Stir. Pour in the hot stock. Sprinkle the rest of the cheese on top. Dot with ½ tablespoon of butter. Bake in a preheated 350 degree oven 30-40 minutes.  Note: if you want to reheat, just dot with butter and put back into the oven for 15 minutes.  https://www.cookalkaline.com/cookalkaline/this-is-a-very-easy-and-a-refreshing-first-course monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460218024-0WMW0YCSR1UAHUAOVH6G/tumblr_lra1d5Vz2x1qkrlwvo1_100.jpg COOK ALKALINE This is a very easy and a refreshing first course. Serves 6 1 cantaloupe melon  6 radishes, sliced 3 stalks celery, sliced 1 medium size cucumber seeds removed, sliced 2 Tbsp fresh mint, sliced thinly  Juice of 2 limes Slice the cantaloupe into generous serving wedges, two per plate.(Save any juice that runs off when slicing) Sprinkle with the sliced radishes, cucumber and celery. Sprinkle the mint on top.  Dress with some of  the juice from the cantaloupe, and squeeze some fresh lime juice over the top.  https://www.cookalkaline.com/cookalkaline/this-is-another-vegetable-basket-that-i-recently monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460218191-UCY2MNI87WGV8RQM8KY0/tumblr_lq79pvokVg1qkrlwvo1_1280.jpg COOK ALKALINE This is another vegetable basket that I recently made to bring to a friend’s house. It being a holiday weekend, I thought it would be a good idea to introduce it again. For this basket, I lined it with lettuce leaves to bring up the bottom of the basket.  Then, just start to build as if you were walking through a garden and just picked fresh vegetables. Radish with tops on, cauliflower, broccoli(blanch the broccoli it works better) mushrooms, cherry tomatoes, carrots with the tops on, celery sticks, snap peas, red bell pepper and ½ of a purple cabbage to hold the dip.  For the dip 1 cup non fat Greek style yogurt ¼ cup mayonaise 1 cucumber, seeded 2 Tbsp. fresh dill A few sprigs of fresh parsley ¼ tsp sea salt Place all ingredients in a blender. Pour the dressing into the ½ piece of cabbage. https://www.cookalkaline.com/cookalkaline/corn-saute monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/there-are-so-many-websites-that-give-you-a-list-of monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460218685-FZ91Q2JZSI34VICM4EQ8/tumblr_lqlpmcjY1U1qkrlwvo1_100.jpg COOK ALKALINE There are so many websites that give you a list of alkaline and acid foods. Have you found that they are all  somewhat different?  That is because there are very different schools of thought on what makes something PH Balanced. Also, every body is different. That is why it is so important to test yourself. I use these test strips to keep my body alkaline. You can order them from Amazon. Let me know when you go green!  https://www.cookalkaline.com/cookalkaline/create-alkaline-meals monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/tortilla-soup monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/alkaline-forming-foods monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/these-are-padron-peppers-they-are-extremely-mild monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460219463-4HYKB1EVKK19GM9GZNXJ/tumblr_lq79nkDjVs1qkrlwvo1_400.jpg COOK ALKALINE 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! https://www.cookalkaline.com/cookalkaline/i-was-at-a-friends-house-the-other-night-and-this monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460220441-RA0H8434I9MYGYQVZ32E/tumblr_lpzeawDxag1qkrlwvo1_1280.jpg COOK ALKALINE 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.  https://www.cookalkaline.com/cookalkaline/fruit-smoothie-this-is-a-great-alkaline-snack-and monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460220328-K6VOMJTO2O25Q92JKCMB/tumblr_lpxpi8ysfH1qkrlwvo1_1280.jpg COOK ALKALINE Fruit Smoothie This is a great Alkaline Snack and a very good way to get your fruit requirement for the day. You can use fresh or frozen mixed fruit. Whatever you have on hand.  For 2 glasses:  Approx 5 oz. of fruit (for mine I used strawberries, blueberries, boysenberries and raspberries.  1 banana ¾ cup orange juice  Put all in a blender and blend until smooth. It does not get any easier than this.  Pour into glasses and enjoy! https://www.cookalkaline.com/cookalkaline/gazpacho-this-is-my-version-of-a-mostly-alkaline monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460221533-O38DDVFG2HQFZ6M4VZTV/tumblr_lohlky4r7i1qkrlwvo1_250.jpg COOK ALKALINE 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 https://www.cookalkaline.com/cookalkaline/cabbage-soup-%C2%BD-onion-chopped-2-carrots-diced monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460221006-H94PBHC9LO1AH2HGU2ZI/tumblr_lpfcm0oAuU1qkrlwvo1_540.jpg COOK ALKALINE Cabbage Soup ½ onion, chopped 2 carrots, diced 2 stalks of celery, diced 1 zucchini squash, diced 1 small potato, diced 2 cups shredded white cabbage 14oz. can of diced tomatoes 2 Tbsp. olive oil 4 cups vegetable stock 1 ½ tsps. sea salt  In a large soup pot, heat the oil and add the onion. Cook on a low flame until soft, about 8 minutes. Add the carrots, celery, zucchini, potato and the cabbage. Season with the salt and stir. Then add the tomatoes and the stock. Cover and cook for 1 hour.   https://www.cookalkaline.com/cookalkaline/broccoli-potato-soup-this-is-a-good-soup-hot-or monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460221832-C9JSULZXR69ZCUFRWJ2M/tumblr_lp4dclANI31qkrlwvo1_1280.jpg COOK ALKALINE Broccoli Potato Soup This is a good soup hot or cold. Serves 4-6 people Everything will go into a blender so do not worry about the shapes. ½ onion roughly chopped 1 cup white potato roughly chopped 3 cups cooked(left over) or raw broccoli 4 cups vegetable stock (see archive post for recipe) 1 tsp. sea salt pepper is optional 2 Tbsp Olive Oil 2 Tbsp fresh Basil Leaves (optional) Heat a pot with the olive oil, add the onions and cook on a low flame for about 10 minutes until onions are soft and sweet. Do not brown them. Add the broccoli, potato and stock. Season with Salt and Pepper. Bring to a boil, cover pot and turn down to simmer until the the potatoes are tender, about 10-12 minutes. Strain the soup and save the liquid. Put the broccoli and potato mixture into a blender. Pour half of the reserved liquid. Puree. Pour back into your pot. Add the additional liquid, stir. To serve, ladle into bowls and sprinkle a little basil on each one. It really freshens up the soup. https://www.cookalkaline.com/cookalkaline/vegetable-basket-great-for-entertaining-basket monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460222069-DT80SYEHWI8BR5N7YYXP/tumblr_lohn6nEmGn1qkrlwvo1_1280.jpg COOK ALKALINE  Vegetable Basket Great for entertaining. Basket size does not matter. Any basket will do. Just have fun with this. The amounts do not matter, you can make this with what you have on hand. I used, blanched cauliflower, blanched broccoli, a bunch of radishes with the tops left on. Baby carrots with tops left on. cherry tomatoes, cucumber slices, yellow bell pepper slices , celery slices, mushrooms and  1/2 of a cabbage(Take out some of the inner leaves) to hold the dip. Place the cabbage in the basket and work around it. Buy some Kale or other decorative lettuce and line a basket with the lettuce creating a bed. Start putting your vegetables in the basket, I like to make it looked like a basket of freshly picked vegetables. For the dip 1 cup non fat Greek style yogurt ¼ cup mayonaise 1 cucumber, seeded 2 Tbsp. fresh dill ¼ tsp sea salt Place all ingredients in a blender. Pour the dressing into the ½ piece of cabbage. https://www.cookalkaline.com/cookalkaline/mango-avocado-salsa monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/salmon-cakes-with-mango-salsa monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/salmon-cakes-with-mango-salsa-with-sweet-potato monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460221984-1AORFB6TNG80G7HD11TR/tumblr_loekv0CjE01qkrlwvo1_400.jpg COOK ALKALINE Salmon Cakes with Mango Salsa with Sweet Potato Fries and Steamed Vegetables. https://www.cookalkaline.com/cookalkaline/this-is-sliced-ginger-next-time-you-go-to-the monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460222377-L2DZHWY9EA5WEHV10RFC/tumblr_lok0zqgkWD1qkrlwvo1_1280.jpg COOK ALKALINE  This is sliced ginger. Next time you go to the store, buy a piece of fresh ginger. Using a vegetable peeler, scrape the skin off of the ginger. Cut into slices and place in a freezer container. Now you have ginger when you need it. For a delicious cup of tea that will alkalize your body, place 3 pieces of ginger in the bottom of your cup, add boiling water and let steep for 2 minutes. Enjoy Tip: You can add a piece of ginger to your cooking and it will enhance the flavor of your dish. https://www.cookalkaline.com/cookalkaline/salmon-pasta monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/salmon-pasta-recipe-above monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460222695-K4TFR23KV9CLHIFIWODD/tumblr_lnvkq8JZVo1qkrlwvo1_540.jpg COOK ALKALINE Salmon Pasta,  Recipe above https://www.cookalkaline.com/cookalkaline/cucumber-avocado-salad-1-cucumber-seeds monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460223408-FK43VVXRRCWYUY53A8DW/tumblr_lnmxpiOrgl1qkrlwvo1_1280.jpg COOK ALKALINE Cucumber Avocado Salad 1 cucumber, seeds removed, sliced in half to create half moon shape 1 avocado cubed 1 handful of fresh parsley  Mustard Dressing 1 tsp. Dijon style mustard 1 Tbsp. apple cider vinegar 3 Tbsp Olive Oil  Mix together and pour over the salad. Enjoy, this is really cool and soothing.  https://www.cookalkaline.com/cookalkaline/watercress-soup monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/beet-and-grapefruit-salad monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/wild-rice monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/sauteed-kale monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/minestrone-soup monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/chopped-vegetable-salad monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/looking-at-your-plate monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/kale-chips monthly 0.5 2017-07-17 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499460225304-E8366W57N659ZDJKPJ7D/tumblr_lme15tzoT21qkrlwvo1_540.jpg COOK ALKALINE Kale Chips! https://www.cookalkaline.com/cookalkaline/artichoke-pasta-dinner monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/alkaline-tips monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/lentil-soup monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/a-tip-for-making-vegetable-stock monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/what-is-in-my-freezer monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/memorial-day-barbecue monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/the-pantry monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/spelt-bread monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/introduction monthly 0.5 2017-07-17 https://www.cookalkaline.com/cookalkaline/category/Main+Courses monthly 0.5 https://www.cookalkaline.com/cookalkaline/category/TEST monthly 0.5 https://www.cookalkaline.com/cookalkaline/category/Smoothies monthly 0.5 https://www.cookalkaline.com/cookalkaline/category/Soups monthly 0.5 https://www.cookalkaline.com/cookalkaline/category/Salads monthly 0.5 https://www.cookalkaline.com/cookalkaline/category/Sides monthly 0.5 https://www.cookalkaline.com/cookalkaline/category/Other monthly 0.5 https://www.cookalkaline.com/blog daily 0.75 2015-10-26 https://www.cookalkaline.com/home daily 0.75 2016-05-12 https://images.squarespace-cdn.com/content/v1/52a74d9ae4b0253945d2aee9/1535394848185-CGDDU4QCIRSO4U1270H3/image-asset.jpeg Home https://images.squarespace-cdn.com/content/v1/52a74d9ae4b0253945d2aee9/1535394867157-MTQAOAQPKWQ68DDY1HTW/tumblr_mn8b8sLRb61rkz363o1_1280.jpg Home https://images.squarespace-cdn.com/content/v1/52a74d9ae4b0253945d2aee9/1391287286405-92Z4A4R3T2ZSZAKNVS9V/image-asset.jpeg Home - Transient https://www.cookalkaline.com/home-1 daily 0.75 2017-07-10 https://images.squarespace-cdn.com/content/v1/56cb3cba59827e93fe59b7ff/1456937093367-KZFXOYMZOMSAJU9MPSEO/image-asset.jpeg Five Star Homes https://images.squarespace-cdn.com/content/v1/56cb3cba59827e93fe59b7ff/1456937126692-IN2XXNF0H65F023MWZIE/image-asset.jpeg Five Star Homes https://images.squarespace-cdn.com/content/v1/56cb3cba59827e93fe59b7ff/1456937109909-T0NRUBU5L1NZWH0G78CA/image-asset.jpeg Five Star Homes https://images.squarespace-cdn.com/content/v1/56cb3cba59827e93fe59b7ff/1456938305372-FL5CYSYX2HKUJ16I0JPI/header-home-JessieWebster_Treehouse_25.jpg Five Star Homes https://www.cookalkaline.com/new-page daily 0.75 2024-12-02 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499727942495-T424PU17J8B5XHZ866X0/banner1.png COOK ALKALINE https://www.cookalkaline.com/contact daily 0.75 2017-07-11 https://images.squarespace-cdn.com/content/v1/595ff0426b499888844c4ff5/1499727960588-7HVP4TRLJ7M8WWGZ6GQ3/banner1.png COOK ALKALINE