by Mary Gospe | Feb 17, 2021
Inspired by Bobby Flay and Food Network
This is a delicious and alkaline side dish that makes a great compliment to any meal!
Ingredients:
- 3 tablespoon olive oil
- 1 tablespoon brown or black mustard seeds
- 1 tablespoon fresh garlic, minced or crushed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- 1 head of cauliflower, washed and cut into florets
- 1 teaspoon salt
- cayenne pepper to taste
Instructions:
- Preheat oven to 400 degrees farenheit
- In a measuring cup, whisk together the oil, mustard seeds, garlic, ginger, salt and turmeric in a small bowl.
- Place cauliflower in a bowl, drizzle the oil mixture over the top and stir.
- Transfer the cauliflower to a lined cookie sheet and roast until golden brown, around 20 – 25 minutes.
- Sprinkle on a dash of cayenne pepper if desired.
Enjoy!
by Mary Gospe | Feb 17, 2021
Ingredients:
- 1 bunch organic asparagus, cleaned and bottoms removed
- 1 meyer lemon, juiced
- 2-3 cloves garlic, crushed
- 1 Tablespoon EVOO
- Salt & pepper to taste
- 1/4 to 1/2 cup water
Instructions:
- Heat a frying pan over over medium high heat
- Add the EVOO
- Add the garlic and stir for about 30 seconds
- Stir in the asparagus and cooked for a minute or so
- Add the water, if needed to prevent sticking, and cover with a lid for 2-3 minutes
- Cook until the asparagus is tender, but not overdone
- Pour the lemon juice over the asparagus
- Add salt and fresh ground pepper to taste
- Remove to serving dish
Enjoy!
by Kathy Parnay | Feb 17, 2021
This delicious alkaline side dish is wonderful over any grain or eaten alone.
Ingredients:
- 3 cloves of garlic, chopped
- 1 onion, chopped
- 1 large celery stock, chopped
- 1 Tbsp. coconut oil
- 1 1/2 Tbsp. Tamari
- juice from 1/2 large lemon
- 8 cups fresh greens (choose from kale, chard, collards, or spinach, or use a mix of different kinds), chopped
- cayenne pepper to taste
Instructions:
- Melt coconut oil in a large skillet or wok, then add all ingredients except the greens and cayenne.
- Cook until onions are translucent.
- Add greens and cook and stir until wilted.
- Add cayenne pepper to taste.
Enjoy!
by plant4health | Jan 2, 2021
This salad is so easy to make and delicious as a main course or side salad. Packed with healing nutrients, this recipe is perfect for those following a low glycemic alkaline diet to reverse disease or cancer.
Ingredients:
- 1 1/2 cups uncooked buckwheat
- 3 cups water
- 1 cup chopped fresh red bell pepper
- 1 cup chopped fresh cilantro, tightly packed
- ½ cup sliced roasted unsalted almonds
- 1/2 cup frozen peas
- 1 Tbsp. fresh lemon juice
- 1 tsp turmeric
- 1/2 – 1 tsp cumin (dependent on taste preference)
- 1/2 tsp coriander
- 1/4 – 1/2 tsp ginger (dependent on taste preference)
- 1/2 tsp garlic granules or garlic powder
- Sea salt and cayenne pepper to taste
Instructions:
- In a pot, combine buckwheat and water. Cover and bring to a boil over medium high heat. Stir. Lower heat to simmer for 5 minutes, then turn off heat and let sit for 5 minutes more. Drain any excess liquid and rinse buckwheat in a strainer, then transfer to a large salad bowl.
- Place the rest of the ingredients in the bowl with the buckwheat and mix well.
- Add sea salt and cayenne pepper to taste.
- Serve at room temperature.
