Energise Alkaline Diet & Natural Health Blog » cumin

De-hydrated Falafel Patties

Ross — Tue, 15 Feb 2011 14:20:24 +0000

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.

Place on a silicone rubber mat or parchment sheet. Place sheet and patties on dehydrator tray. De-hydrate at 33°C (90°F) for 3 hours.

Turn patties over to expose moist side. De-hydrate for a further 5 hours at the same temperature.

Patties have a slightly “crusty” exterior and delicious moist interior.

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.

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Spicy Flax and Herb Crackers

Ross — Tue, 15 Feb 2011 13:59:55 +0000

Spicy Flax and Herb Crackers

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

1. Finely grind the flaxseeds in a blender.

2. Chop the sunflower seeds, almonds and tomatoes in a food processor.

3. Add all the other ingredients to the food processor bowl (flax last), apart from the fresh herbs and process to combine well. Add small amounts of tomato soak water as you go, to keep the mixture turning.

4. Add fresh herbs. Pulse and chop to incorporate.

5. Spread mixture thinly onto 2 silicone rubber mats or teflex sheets.
Place sheets on dehydrator tray and de-hydrate at 46°C (115°F) for 2-3 hours.
Flip the sheets over and peel away the liners. Break or cut into pieces. De-hydrate for a further 10 hours at the same temperature.

6. Once at the “right” texture place in an air-tight container and store for up to 1 week – 10 days.

About Ross Bridgeford

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Alkaline Recipe #106: Aubergine Stew with Spicy Chick-Peas

Ross — Tue, 15 Feb 2011 09:04:22 +0000

Alkaline Recipe #106: Aubergine Stew with Spicy Chick-Peas

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.

We hope you enjoy this tasty and very flavoursome aubergine stew with spicy chick peas!

Aubergine Stew with Spicy Chick Peas

Serves 4

Ingredients

200g chick peas, soaked overnight
3 large aubergines, cut into cubes
3 onions, chopped
2 garlic cloves, chopped
4 tbsp olive oil
3 x 400g cans of chopped tomatoes
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper

To serve: Brown basmati rice, cooked as per instructions

For The Garnish

1 onion, finely sliced
1 garlic clove, sliced
2 tbsp olive oil
Sprigs of fresh coriander

Instructions

Cut the aubergines into cubes, place them in a colander and sprinkle them with salt. Leave the colander sitting in a bowl and leave for about 20 minutes, so that the bitter juices can escape. Rinse with cold water and let them drain.

Drain the chick peas, put them in a pan with enough water to cover and bring to the boil. Simmer for about 30 minutes, or until they are tender. Drain.

Heat the oil in a large pan. Add the onion and garlic and cook gently, until they have started to soften. Add all the spices and cook whilst stirring. After a few seconds add the aubergine and stir so that the cubes get coated with the onion and spices. Cook for about 5 minutes.

Add the chick peas and tomatoes and season to taste with salt and pepper. Cover the saucepan and simmer for about 20-25 minutes.

Instructions For The Garnish

Heat the oil in a frying pan, add the garlic and onion and gently fry until golden.

For a nice presentation fill the bowls with the rice, then add the stew and top everything with the garlic, onion and coriander sprigs.

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 #102: Chickpea Kale Rolls with Tomato Salsa

Ross — Tue, 18 Jan 2011 16:44:04 +0000

Alkaline Diet Recipe #102: Chickpea Kale Rolls with Tomato Salsa

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!

This recipe is perfect for dinners with family and friends, as it looks mouthwatering and tastes delicious.

Chickpea Kale Rolls with Tomato Salsa

Serves 4

Ingredients

Chickpea Kale Rolls

1 medium sized onion, finely chopped
12 large kale leaves
1 cup cooked chickpeas
1 tsp extra virgin olive oil or rapeseed oil
3/4 cup yeast-free vegetable stock
1/2 cup brown basmati rice
1/2 tsp ground paprika
1 tsp ground cumin
Pinch of Himalayan Crystal Salt or celtic sea salt

Tomato Salsa

1 onion
1 large can of plum tomatoes (preferably organic)
3 Jalapeno peppers
1 bunch of coriander

Instructions – Chickpea Kale Rolls

Heat the oil in a saucepan over medium heat. Add the onion and gently cook for about 4 minutes, until softened. Add the rice, chickpeas, stock, paprika, cumin and salt. Bring to the boil. Cover with a lid, reduce the heat and let everything simmer for 15 minutes, until the liquid is absorbed. Let it cool.

Wash and drain the kale leaves. Trim the thick stems from the center of the leaves. Place 2 small or 1 large leaf overlapping on your kitchen surface. Pull together the cut edges where the stem was removed to overlap.

Spoon about 2 tbs of the chickpea and rice mixture in the center of the bottom of the leaf. Fold in the sides and roll up leaf to tip. Repeat the same procedure for the remaining leaves and filling.

Instructions – Tomato Salsa

For making the salsa it is best to use a blender. If you do not have a blender to hand then you can also use a hand mixer instead.

Pour the plum tomatoes into the blender. Peel the onion and cut into quarters. Place the onions on top of the tomatoes inside the blender. Wash and dry the coriander and cut off the stems. Put the coriander inside the blender. Wash and dry the jalapeno peppers and cut off the stems. Put them into the blender. You can use more or less jalapenos depending on how spicy you like your salsa to be.

Put the lid on the blender and blend for about 40 seconds or until all ingredients are blended. Be careful not to over blend, as the salsa will thicken otherwise.

Serve the Chickpea Kale Rolls on a plate topped wth the Tomato Salsa.

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 #89: Tunisian Chickpea Soup

Ross — Wed, 22 Sep 2010 08:18:41 +0000

Alkaline Diet Recipe #89: Tunisian Chickpea Soup

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

Ingredients

350g dried chickpeas, soaked in cold water overnight and drained
10 garlic cloves, cut into very fine pieces
2 1/2 litres of water
8 tbsp extra virgin olive oil
2 carrots, cut into fine strips
5 celery stalks, cut into thin rings
2 onions, very finely chopped
1 tsp ground cumin
1 tsp ground coriander
4 tbsp finely chopped coriander
Juice of one lemon
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper

Instructions

Gently heat half of the olive oil in a big pot. Add the garlic and steam for about two minutes. Add the chickpeas, water, cumin and ground coriander. Bring all ingredients to the boil. Reduce the heat and simmer for about 2 1/2 hours.

In the meantime heat the remaining oil in a frying pan, add the carrots, onions and celery. Gently fry whilst stirring.

Add the vegetables to the soup and stir in well. Take about half of the soup and puree in a mixer or with a hand held mixer. Add the puree to the soup and stir well. Spice the soup with salt and pepper and the lemon juice.

Fill the soup into pre-warmed bowls and garnish the soup with the fresh coriander.

Enjoy this delicious and alkalising soup!

About Ross Bridgeford

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