by Ross on August 7, 2011
I’m a big fan of the soba noodle. They’re not super-alkaline, but to have as part of your 20% acid-forming foods on your plate these are SO much better than straight pasta.
Firstly, they’re not made from durum wheat (like normal high-GI pasta) they’re made from buckwheat, which is far closer to the neutral end of the acid/alkaline scale.
Because of this they’re low GI, high in protein and high in fibre, making you feel satiated for longer and less likely to snack.
Combined with fresh, raw pesto, uncooked oil and pine nuts, this meal is a great transition recipe.
Continue reading >> (405 words + 2 images | 1:37 minutes of healthy reading time) Tagged as:
basil,
coriander,
garlic,
himalayan crystal salt,
olive oil,
pesto,
pine nuts,
soba noodles
This is a delicious and alkaline recipe using tofu and spinach as the main ingredients. It has got a lovely texture and an interesting flavour given by the variety of spices used in this recipe.
Tofu is a great alternative to meat and contains a low amount of calories. It also contains large amounts of iron and little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in magnesium and/or calcium.
Spinach as we know is highly alkalising and has a high nutritional value. It is extremely rich in antioxidants and is a rich source of Vitamin A, Vitamin C, Magnesium, Mangenese, Zink and Iron, just to name a few.
Continue reading >> (427 words + 2 images | 1:42 minutes of healthy reading time) Tagged as:
coconut milk,
coriander,
garlic,
kurkuma,
onion,
spinach,
tofu,
tomatoes
by Ross on March 15, 2011
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.
Continue reading >> (550 words + 2 images | 2:12 minutes of healthy reading time) Tagged as:
beetroot,
brown basmati rice,
carrots,
celeriac,
coconut milk,
coriander,
grapeseed oil,
himalayan crystal salt,
parsnips,
root vegetables,
tomatoes
by Ross on February 15, 2011
From Juliano’s “Raw” the uncooked book.
Makes 40 small patties.
Ingredients
1 ½ cups of sprouted chick peas
1 cup sprouted sunflower seeds
1 tablespoon minced garlic
2 cups (60 grams) fresh coriander – chopped
½ cup tahini
1 tablespoon Celtic sea salt
2 tablespoons fresh parsley
½ cup chopped onion
½ cup freshly squeezed lemon juice
½ cup olive oil
1 ½ teaspoons cumin
Instructions
Combine all the ingredients in a blender and blend well. Form blended mixture into patties.
Continue reading >> (223 words + 5 images | 54 seconds reading time) Tagged as:
coriander,
cumin,
garlic,
lemon juice,
olive oil,
onion,
parsley,
sprouted chick peas,
sunflower seeds,
tahini
by Ross on February 15, 2011
From “Raw food, Real World” by Sarma Melngailis and Mathew Kenney.
Makes 2 dehydrator trays of crackers:
Ingredients
½ C sunflower seeds, soaked for 1 hour or more
½ C almonds, soaked for 2 hours or more
¼ C sun dried tomatoes soaked for 1 hour or more
1 red bell pepper – chopped
¼ C lime juice
1 T cumin powder
Pinch chilli powder or cayenne
1 T Himalayan or Celtic Sea salt (or to taste)
1 handful fresh herbs, such as coriander, basil & parsley
1 C golden flaxseeds
Instructions
Continue reading >> (321 words + 3 images | 1:17 minutes of healthy reading time) Tagged as:
almonds,
basil,
chilli,
coriander,
cumin,
flaxseeds,
himalayan crystal salt,
lime juice,
parsley,
red pepper,
sun dried tomatoes,
sunflower seeds
by Ross on February 15, 2011
This alkaline and spicy aubergine and chick pea stew can be found all over the Mediterranean, but is particularly popular in the Lebanon.
As most of the Mediterranean dishes this stew is packed with a range of spices, which gives it its different flavours and gets your taste buds tingling.
Apart from being extremely delicious it is also very healthy and alkaline, as aubergines and chick peas are packed with nutrients, which are important for good health. Aubergines are a good source of folic acid and potassium and also help the formation of free radicals. Chick peas contain high levels of protein, zinc and folate.
Continue reading >> (498 words + 2 images | 2:0 minutes of healthy reading time) Tagged as:
aubergine,
basmati rice,
chick peas,
cinnamon,
coriander,
cumin,
garlic,
onion
by Ross on January 18, 2011
This week’s alkaline recipe does not only taste great, but also looks quite something on your plate! It contains kale leaves used as rolls which are filled with mouthwatering chickpeas and basmati rice topped with a spicy tomato salsa.
Kale is a leafy green vegetable belonging to the cabbage family, which is highly alkalising and nutritious with powerful antioxidant properties. Kale is very high in vitamin K, vitamin C, beta carotene, lutein, zeaxanthin and rich in calcium.
The other core ingredients chickpeas and brown basmati rice are also rich in nutrients and the tomato salsa is flavoursome and spicy!
Continue reading >> (580 words + 2 images | 2:19 minutes of healthy reading time) Tagged as:
basmati rice,
chickpeas,
coriander,
cumin,
jalapeno peppers,
kale,
onion,
paprika
by Ross on January 5, 2011
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
Continue reading >> (419 words + 2 images | 1:41 minutes of healthy reading time) Tagged as:
carrots,
chickpeas,
coriander,
courgettes,
cumin,
ginger,
onions,
oriental spices,
peppers,
potatoes
by Ross on November 30, 2010
This sweet potato soup recipe has been created by the famous British chef Antony Worrall Thompson. Callum, one of the Energise directors, forwarded this recipe to me and it is truly delicious and healthy too.
As we are experiencing arctic temperatures in the UK at the moment, a soup is the perfect type of food to warm you up and provide you with all the nutrients your body needs. The main ingredient here are sweet potatoes, which are not strictly alkaline and should be eaten in moderation. They are however a root vegetable which are currently in season and are perfect for using in soups. Just make sure that they are fresh and do not have any fungal spots when you buy them.
Continue reading >> (451 words + 2 images | 1:48 minutes of healthy reading time) Tagged as:
alkalising soup,
coconut cream,
coriander,
garlic,
ginger,
onions,
soup,
spinach,
sweet potatoes,
vegetable soup
by Ross on November 17, 2010
This is a highly nutritious and alkalising fennel soup, which will warm you up in these freezing temperatures.
I particularly love soups in the winter months, as they fill me up nicely and warm me up from the inside when I am feeling cold. This recipe features one of my favourite vegetables – fennel.
Fennel has got a very distinctive taste and aromatic flavour which reminds me of anise or licorice. It is crunchy and slightly sweet and is widely used in Mediterranean cuisine. It is also one of these vegetables which is packed with nutrients and highly alkalising.
Continue reading >> (397 words + 2 images | 1:35 minutes of healthy reading time) Tagged as:
alkalising soup,
coriander,
fennel,
lemon juice,
soup,
udo's choice ultimate oil blend
by Ross on October 27, 2010
This is a delicious and alkaline vegetable curry with an abundance of oriental flavours.
In my weekly organic vegetable box I recently received a romanesco cauliflower for the first time. I was absolutely amazed by the beautiful looks of it, which looks more like a piece of art than a vegetable. I was even more impressed by its flavours, which is somewhere between a cauliflower and broccoli.
The romanesco cauliflower is part of the brassica family and is low in fat, high in dietary fiber, water, folate, vitamin C and several phytochemicals which are beneficial to human health.
Continue reading >> (400 words + 2 images | 1:36 minutes of healthy reading time) Tagged as:
broccoli,
chilli,
coriander,
curry,
garam masala,
garlic,
ginger,
himalayan crystal salt,
onion,
parsley,
peas,
pepper,
romanesco cauliflower,
vegetables
by Ross on September 22, 2010
This warming and alkalising chickpea soup has got delicious arabic flavours given by spices like cumin and coriander.
Chickpeas are a very versatile type of pulse, which are used for a wide variety of dishes like stews. They are also highly nutritious and are a good source of protein, folate and zinc. They are also high in dietary fiber and low in fat.
I really like the smooth texture and oriental flavours in this alkalising chickpea soup, which are complemented by other ingredients like garlic, carrots, onions and celery.
Tunisian Chickpea Soup
Serves 4
Continue reading >> (395 words + 2 images | 1:35 minutes of healthy reading time) Tagged as:
carrots,
celery,
chickpeas,
coriander,
cumin,
garlic,
onions,
soup
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