by Kathy Parnay | Aug 28, 2023
Adapted from our standard Tofu Scramble receipe by omitting the tomatoes and mushrooms in order to make it an alkaline meal.
Ingredients:
- 1 ea. 10 oz. package of firm, organic tofu
- 2-3 Tablespoons of olive or avocado oil
- 1 small to medium yellow onion, chopped
- 2-3 cloves garlic, chopped
- 1 – 2 red bell peppers, chopped
- 2 cups spinach or chard cut into thin strips (chiffonad)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- sprinkle of cayenne pepper
- salt and pepper to taste
Instructions:
- Prepare the tofu mixture by draining and then crumbling the tofu in a bowl with your clean hands or a potato masher. Add the turmeric, cumin and salt and pepper, set aside.
- Saute the onion and garlic in olive oil until the onions are translucent. Add the bell peppers and saute for a few more minutes. Then add the spinach or chard.
- Add the tofu mix to the vegetables and stir.
- Add more salt and pepper as needed.
by Kathy Parnay | Aug 28, 2023
Inspired by Moosewood Cookbook and adapted from our original recipe: Vegan Lentil Soup in which we made alkaline substitutions.
Ingredients:
- 2 Tablespoons olive oil
- 3 cups lentils (rinsed and picked over)
- 8 cups vegetable broth (2 standard packages – make sure ingredients include only alkaline vegetables with no added chemicals or preservatives) or substitute with water
- 1 cup of roasted red bell peppers, blended (I’ve also used pureed raw red bell peppers for a lighter flavor)
- 2 medium onions, chopped
- 4-6 cloves garlic, minced or crushed
- 4 stalks celery, chopped
- 4 carrots, diced
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 2 teaspoons salt (or to taste)
- black pepper
Instructions:
- Saute onion and garlic for a few minutes until onions begin to be translucent
- Add the carrots and celery and saute until the carrots are beginning to be tender
- Add the veggie broth or water, lentils, spices and blended red bell pepper
- Stir and simmer, partially covered, for 1/2 hour
- Taste for seasoning / salt and adjust as you’d like
by Mary Gospe | Aug 25, 2023
Adapted from the book Plant-Powered for Life: Eat Your way to Lasting Health by Sharon Palmer, RDN and our original recipe: Vegan Buckwheat Tabbouleh (gluten-free) in which we omitted the apples.
Ingredients:
- 1 cup uncooked buckwheat
- 2 cups water
- 4 medium garlic cloves
- 4 cups chopped fresh parsley, loosely packed
- ½ cup mint leaves
- 1 bunch green onions, white and green parts, thinly sliced
- ½ English cucumber, with peel, thinly sliced
- 2 stalks of celery, thinly sliced
- 1 ½ Tbsp. extra virgin olive oil
- Juice of 2 lemons
- 1 ½ – 2 tsp. Immunity Spice Mixture, recipe follows
- Salt and Pepper to taste
- ¼ cup raw sunflower seeds (optional)
- ½ cup pomegranate seeds (optional)
Instructions:
Make Immunity Spice Mixture: (makes @ 10 tsp.) Stir the following spices together in a small bowl. Place in a spice jar.
- 3 tsp. Turmeric, 1 ½ tsp. each cumin and coriander,
- 3 tsp. ground fennel (grind seeds in spice grinder)
- ½ tsp. dry ginger
- 1/2 tsp. ground black pepper
- ¼ tsp. powdered cinnamon
- In a pot, combine buckwheat and the water. Cover and bring to a boil over medium high heat. Stir. Lower heat to simmer for 10 minutes, then turn off heat, for 5 minutes more. Drain liquid. Transfer to a large salad bowl to cool or refrigerate.
- Place garlic, parsley, and mint in a food processor. Pulse until only finely chopped.
- Pour onto cooled buckwheat.
- Add green onions, celery, cucumber and apple. Mix well.
- Place 1 Tbsp extra virgin olive oil in small sauce pan, add 1 ½ -2 tsps Spice Mix. Stir over med-low heat until the spice become fragrant. You’ll be adding this spice mix to the next step.
- Whisk together in a small bowl the olive oil, lemon juice, Immunity Spice Mix, Salt and Pepper to taste. Add to the buckwheat mixture to taste. Serve at room temperature.
* Steps 1 and 2 may be done the day before.
by Mary Gospe | Feb 17, 2021
When you’re feeling fatigued or concerned you might be getting sick, here’s a quick and easy immune boosting recipe. Learn more about the powerful healing properties in this drink.
Ingredients:
- 1 small whole lemon or lime – cut into small pieces – rind and seeds
- 1 cup of water (more for larger lemons)
- 1 tbsp of extra virgin olive oil (or coconut)
- 1 handful of ice cubes, optional
If the sour flavor of lemon is too strong, add 1 tbsp of date paste or a pinch of stevia.
Instructions:
- Wash lemon well then cut into small pieces to make it easier for your blender to liquify. (Do not remove the rind or seeds.)
- Put lemon pieces in blender and blend for a few seconds to break down the lemon.
- Add the water and oil (and date paste or stevia and ice cubes, if using) and blend until liquefied.
If your blender is not super powerful, you may have small bits of residual rind. Do not strain.
Drink and enjoy!
by Mary Gospe | Feb 17, 2021
Try one of our healing juice recipes. Wash and chop ingredients into 1 inch cubes. For greens, roll or bunch into a small ball before putting through your juicer. Slowly add ingredients. Stir juice before drinking.
Juice #1:
- 1 inch of ginger, peeled
- 4 carrots, do not peel
- 1 cucumber
- 1 small lemon, with peel
Juice #2
- 5 Swiss chard leaves, rolled into a bunch
- 3 kale leaves, rolled into a bunch
- 3 large carrots, do not peel
- 2 celery stalks
- ½ lemon, with peel
Juice #3
- 5 large carrots, do not peel
- 3 celery stalks
- 1/2 of a large beet (root and top)
- 1 inch slice of ginger, peeled
Juice #4
- 4 large kale leaves, rolled into a bunch
- ½ of a large broccoli head, including stem
- ½ of a large beet (root and top)
- 1 inch slice of ginger, peeled
