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Alkaline Diet Recipe #115: Broccoli, Carrots and Peas in Coconut Curry Sauce

Ross — Tue, 19 Apr 2011 13:05:44 +0000

Alkaline Diet Recipe #115: Broccoli, Carrots and Peas in Coconut Curry Sauce

I am sure to have mentioned this before, but I love Vegetable curries of all types, as they are healthy, mostly alkalising and very versatile too.

I have only discovered this curry a little while ago, but have already cooked it several times, as it is so easy to prepare and tastes delicious. The broccoli, carrots and peas together with the coconut milk and curry powder give this dish an abundance of flavours.

Apart from the great taste, the broccoli, peas and carrots are also very healthy and alkaline, as between them they contain high levels of Vitamin C, dietary fiber, antioxidants and minerals.

We hope you enjoy this tasty curry as much as we do and feel free to mix it up with other vegetables!

Broccoli, Carrots and Peas in Coconut Curry Sauce

Serves 4

Ingredients

500g broccoli
400g carrots
200g peas, fresh or frozen
2 medium sized onions
3 garlic cloves
200ml coconut milk (unsweetened)
200ml yeast-free vegetable stock
1 lemon (unwaxed)
2 tbsp coconut oil
2 tsp curry powder
Optional: Himalayan crystal salt or celtic sea salt
Freshly ground black pepper

Instructions

Peel the onions and cut into small pieces. Peel the garlic cloves and hack into fine pieces. Wash and drain the broccoli and carrots. Separate the broccoli florets from the stem and cut the carrots into thin slices.

Heat 2 tbs of oil in a large frying pan. Gently fry the onion, garlic and curry powder and shortly roast.

Add the broccoli and carrots, season with a little bit of salt and briefly fry. Pour in the coconut milk and stock, season with 1/2 tsp grated lemon peel and cover the pan with a lid. Gently cook for about 12 minutes.

Season the curry with salt, pepper, 1 tbsp lemon juice and curry powder. Quickly bring back to boil and then serve.

Enjoy!

About Ross Bridgeford

Ross is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 600 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.

From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...

Alkaline Diet Recipe #110: Alkaline Root Vegetable Curry

Ross — Tue, 15 Mar 2011 10:28:01 +0000

Alkaline Diet Recipe #110: Alkaline Root Vegetable Curry

Vegetable curries in general are one of my favourite dishes, as they are generally very healthy and alkaline at the same time. This recipe is a little bit different, as it contains root vegetables of your choice. Feel free to choose from celeriac, carrots, parsnips and beetroot.

Root vegetables are plant roots used as vegetables. Here “root” means any underground part of the plant. They are all packed with various nutrients are a rich source of potent antioxidants and nutrients such as sodium, potassium, Vitamin C and magnesium. Beetroot for example also contains betaine, which is important for cardiovascular health.

We hope you enjoy this alkaline root vegetable curry, which has got an abundance of different flavours given by a variety of spices and herbs.

Alkaline Root Vegetable Curry

Serves 4-6

Ingredients

7 large handfuls of peeled and diced root vegetables of your choice (e.g. beetroot, carrots, parsnips and celeriac)
3 tbsp rapeseed or grape seed oil
3 large garlic cloves, chopped
1 red chilli, roughly chopped
1 large onion, chopped into small pieces
1 tin of chopped tomatoes (preferably organic)
A bunch of fresh coriander
2 cinnamon sticks
3 tsp ground turmeric
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander
1 piece of fresh ginger, cut into small pieces
1 tin of coconut milk
1 lime
Himalayan Crystal Salt or Celtic Sea Salt
Freshly ground pepper
Optional: Brown basmati rice, cooked per instructions

Instructions

Preheat the oven to 200C. Put one large roasting tray into the oven to heat up.

Cut the root vegetables into about 3cm sized dices and put into a bowl. Coat with oil and season with salt and pepper. Put the vegetables onto the tray when it is hot and shake to distribute evenly. Roast them for about 40 mins.

Toast the coriander, fennel seeds and cumin in a dry frying pan for a couple of minutes. Grind them to a rough powder and mix in the turmeric.

Put the chilli, ginger, garlic and onion in a blender and puree. Gently heat a splash of oil in a frying pan over a medium-low temperature and put in the spices. Fry for about a minute and add the paste. Stir for about 5 mins until the paste has soften and reduced in volume. Add more oil if needed.

Stir in the coconut milk and tomatoes. Add the cinnamon, simmer and stir constantly. Season to taste. Pour the sauce over the roasting vegetables.

Bake everything for about 25 mins, until the vegetables are tender and the sauce has thickened. Finish with fresh lime juice squeezed over it and garnish with fresh coriander leaves.

This curry dish is delicious by itself, but please feel free to serve it with brown basmati rice.

Enjoy!

About Ross Bridgeford

From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...

Alkaline Diet Recipe #109: Warm Red Pepper, Spinach and Courgette Salad

Ross — Tue, 08 Mar 2011 09:58:03 +0000

Alkaline Diet Recipe #109: Warm Red Pepper, Spinach and Courgette Salad

This warm alkaline salad contains some of my favourite vegetables – spinach, courgettes and red peppers. This Mediterranean style salad is not only tasty and flavoursome, but very healthy and nutritious too!

In these still very cold temperatures it is nice to have a warm salad for a change, as most recipes are cold ones.

Red peppers, spinach and courgettes are highly alkalising and are also packed with important nutrients. They contain high levels of Vitamin C, A, manganese, folate and potassium.

Feel free to combine with brown basmati rice or new potatoes.

Warm Red Pepper, Spinach and Courgette Salad

Serves 2

Ingredients

1 red pepper, de-seeded
450 g courgettes
300 g fresh baby spinach, washed and drained
350 g carrots, cut into slices
150 ml extra virgin olive oil
Himalayan crystal salt or celtic sea salt
Freshly ground pepper

Instructions

Wash and drain all the vegetables. Peel the carrots and cut into slices. Cut the courgettes into thick batons. Dry the spinach leaves and lay them in a shallow serving dish.

Place the olive oil into a wide oven-proof dish over low heat. Add the carrots and peppers and season with salt and pepper according to taste. Cover the casserole dish and cook gently for about 30 minutes or until the vegetables are tender.

Stir in the courgettes and, cover again and cook for about another 10 minutes. The courgettes should be tender but still have their colour.

To serve place the warm salad with all the juices onto the spinach leaves.

Enjoy!

About Ross Bridgeford

From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...

Alkaline Diet Recipe #100: Oriental Vegetable Stew with Chickpeas

Ross — Wed, 05 Jan 2011 09:52:00 +0000

Alkaline Diet Recipe #100: Oriental Vegetable Stew with Chickpeas

For the first alkaline recipe in 2011 we chose this delicious, healthy and flavoursome vegetable stew. This recipe is very popular in Arabic countries due to its abundance of oriental spices.

This stew contains a range of alkalising vegetables such as peppers, carrots, potatoes, courgettes, onions and fresh chilli which are all packed with nutrients, vitamins and minerals. The use of a variety of spices give this stew a delicious taste and the chickpeas a crunchy texture.

We hope you enjoy this Arabic Vegetable Stew as much as we do!

Oriental Vegetable Stew with Chickpeas

Serves 2

Ingredients

3 large onions
2 medium sized new potatoes
200g chickpeas
1 large or 2 medium sized carrots
1 yellow or red pepper
1 courgette
1 small fresh red chilli
3 tbsp sesame oil
A pinch of freshly ground black pepper
A pinch of ground cumin
A pinch of ground coriander
A pinch of ground ginger
A pinch of ground cardamom
1 tbsp of himalayan crystal salt or celtic sea salt

Instructions

Soak the chickpeas in cold water over night.

On the next day cook the chickpeas in about double the amount of water for about one hour. In the meantime peel the onions and cut into rings.

Wash the potatoes, peel and cut them into ca. 2cm sized pieces. Wash and peel the carrots and cut into ca. 2cm sized pieces. Wash the pepper, remove the stalk and seeds and cut into rings. Wash the courgette and cut into ca. 2cm thick slices.

Heat the sesame oil in a large frying pan and add the onions.

Deseed the chilli and cut into fine pieces. Add the cumin, pepper, coriander, chilli, ginger, cardamom and salt and gently fry together with the onions.

Add the courgette, pepper, potato and carrot pieces and briefly fry. Add a cup of water to deglaze everything.

Drain the cooked chickpeas and add to the vegetable stew. Add another cup of water at the end.

Enjoy!

About Ross Bridgeford

From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...

Alkaline Diet Recipe #95: Alkaline Curry Lentil Stew

Ross — Tue, 23 Nov 2010 10:23:22 +0000

Alkaline Diet Recipe #95: Alkaline Curry Lentil Stew

In these cold and dark winter days this alkaline curry lentil stew will fill and warm you up nicely and provide you with all the proteins your body needs.

This stew has got an abundance of different flavours given by a variety of oriental spices like kurkuma, ginger, chilli paste, curry and cumin. The main ingredient are lentils, which are a type of pulse and belong to the legume family. They are widely used throughout India, Pakistan, the Mediterranean and the Middle East.

Lentils contain very high levels of protein, which makes them a great protein source on a vegetarian diet. They also contain folate, Vitamin B, dietary fiber and minerals and are the best vegetable source for iron. They are hence very useful in preventing an iron deficiency.

Other vegetables in this stew are onions, leeks and carrots, which are all alkalising and packed with nutrients.

I hope you enjoy this winter warming alkaline curry lentil stew!

Alkaline Curry Lentil Stew

Serves 4

Ingredients

1 big carrot, finely grated
1 red onion, finely cut
1 leek, cut into fine rings
2 garlic cloves, finely cut
1/2 tsp fresh ginger, grated
1/2 tsp ground cumin
1/2 tsp chilli paste or fresh chilli
1/2 tsp kurkuma
1 tsp curry powder
2 tbsp extra virgin olive oil
250g lentils, red or yellow
1.2 litres of water
Freshly ground black pepper
Himalayan Crystal Salt or Celtic Rock Sea Salt

Instructions

Gently heat the olive oil in a large pot. Add the onions and steam fry them whilst stirring for about 4 to 5 minutes. Add the garlic, carrot and leek and steam fry for a further 2 minutes. Stir in the kurkuma, chilli paste, curry powder, cumin and ingwer. Add the water and stir all the ingredients well.

Clean the lentils under running water and drain them well. Add them to the pot and let them boil up shortly. Reduce the heat, put the lid on and let the stew cook on a low temperature for about 35 minutes, until the vegetables have started to soften. Stir regularly.

Let the stew cool down slightly and puree everything with an immersion blender. Gently heat the stew again and season to taste with pepper and salt.

Enjoy!

About Ross Bridgeford

From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...

Alkaline Diet Recipe #91: Autumn Pumpkin Stew

Ross — Tue, 05 Oct 2010 09:46:11 +0000

Alkaline Diet Recipe #91: Autumn Pumpkin Stew

This week I continue the theme of using pumpkins and seasonal vegetables in our weekly alkaline recipe, as I believe in the importance of eating seasonal foods and particularly pumpkins are at their best in the autumn months.

This is a delicious pumpkin stew which contains other healthy and alkaline vegetables like carrots, pumpkins, new potatoes, onions and garlic which are all packed with a wide range of nutrients.

The word pumpkin originates from the word “pepon”, which is Greek for “large melon”. They are available in various shapes and sizes and they are a great source of vitamin C, potassium, vitamin A, dietary fiber and manganese and are a good source of folate and omega 3 fatty acids.

This nutritious and alkaline stew will definitely keep you warm and fill you up nicely in these chilly autumn nights!

Autumn Pumpkin Stew

Serves 4

Ingredients

1 kg of pumpkins
1 large or 2 medium sized onions
4 carrots
4 new potatoes
1-2 red chillies
2-3 garlic cloves
1 mug of brown basmati rice
4 tbsp extra native olive oil
1 1/4 litres of yeast-free vegetable stock
A handful of parsley, finely chopped
A pinch of celtic sea salt or himalayan crystal salt
Freshly ground pepper

Instructions

Peel the pumpkin, carrots, onions, garlic cloves and potatoes. Cut the onion into fine pieces and finely chop the garlic cloves. Cut the carrots into slices and cut the potatoes into cubes. Deseed the pumpkin and cut into cubes. Deseed the chillies and cut into fine pieces.

Gently fry the onions and garlic in olive oil. Add the rice, mix well, and add pumpkins, carrots, potatoes and the chillies. Steam for about 10 minutes. Add the stock, season with salt and pepper and cook on low heat for another 30 minutes. Stir in the parsley and leave to rest in the open pot for about 5 minutes.

Enjoy!

About Ross Bridgeford

From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...