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Alkaline Diet Recipe #121: Alkaline Wrapless Wraps!

Ross — Tue, 31 May 2011 00:30:14 +0000

Alkaline Diet Recipe #121: Alkaline Wrapless Wraps!

These wraps are GENIUS! People often tell me how hard it is to find sprouted wraps in the UK (in the USA you can find them at Alvarado Street Bakery – they might even ship to the UK…) so these wraps are the perfect, alkaline answer!

They are perfect for a healthy lunch if you are on the go or a quick alkaline snack in between.

I really like normal wraps, but then thought – I also love San Choy Bow…hmmm…I have an idea here – how great and more alkaline it would be if you swapped out the bread wraps with something more alkaline and healthy … lettuce of course!

These are now legendary in the Energise Ross household – I hope you love them too!

Alkaline Wrapless Wraps (San Choy Bow…kinda!)

Serves 2

Ingredients

6 very large romaine lettuce leaves (iceberg is also fine)
2 ripe tomatoes
3 ripe avocados
½ medium-sized red onion
½ fresh chilli
1/2 bunch of fresh coriander or parsley
The juice of 1 organic lemon
1 pinch of crystal sea salt or himalayan crystal salt

Instructions

Firstly, mash the avocados (with a fork in a bowl is fine). Then chop the tomatoes, red onion, coriander and parsley (plus chilli if you want it hot) into small pieces, make it nice and diced. Then squeeze the lemon juice and sprinkle the salt over the avocado and mix in the chopped up stuff. It makes up a kind of salsa, but with loads more avocado. Nice and alkaline.

Now prepare the big lettuce leaves by washing them and then patting dry.

Divide the mixture up among the leaves, wrap them over and keep them secure with a cocktail stick!

Et voila! Delicious and as alkaline as it comes!

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 #116: Tofu with Indian Spinach

Ross — Wed, 04 May 2011 12:33:49 +0000

Alkaline Diet Recipe #116: Tofu with Indian Spinach

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.

We hope you enjoy this very tasty dish!

Tofu with Indian Spinach

Serves 2

Ingredients

200 g Tofu, cut into cubes
1 onion, cut into fine pieces
1 garlic clove, crushed
2 tbsp rapeseed- or grapeseed oil
300 g spinach, washed and cut into rough pieces
2 tomatoes, skinned and cut into cubes
100 ml coconut milk
1 tsp coriander
1 tsp kurkuma
Chilli powder
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper

Instructions

Heat the oil in a Wok pan and gently fry the tofu in there, but be careful not to let it go too brown. Take it out of the Wok and drain it on a kitchen roll paper.

Briefly fry the onion and garlic and add the spinach. Just fry the spinach very briefly until it shrinks in size and push it to the edge of the Wok. By doing this the spinach keeps its fresh green colour.

Add the coconut milk and tomatoes into the middle of the wok. Let it simmer, until the sauce has got the right consistence. Add the other spices in the meantime and use as much of the chilli as you like. Put the tofu into the sauce and let it warm up.

Turn off the heat and push the spinach on top of the tofu.

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 #108: Fennel with Brown Basmati Rice

Ross — Mon, 28 Feb 2011 14:55:27 +0000

Alkaline Diet Recipe #108: Fennel with Brown Basmati Rice

Fennel with Brown Basmati Rice is one of my favourite quick alkaline recipes, which is so simple to make and perfect for cooking during the week. The whole recipe does not only take below half an hour to prepare, but also tastes delicious and is healthy too!

Fennel has a slight anis taste and contains a myriad of health benefits. It has got unique phytonutrients with antioxidants and gives immune support. It is rich in folate, fiber, potassium and Vitamin C which are beneficial for cardiovascular and colon health.

The other ingredients are onion, garlic and fresh parsley which are also alkalising and are packed with nutrients.

If you are also sometimes struggling to cook simple and easy recipes in the week which are healthy and alkalising at the same time, then definitely give this recipe a go.

Fennel with Brown Basmati Rice

Serves 2

Ingredients

6 large fennel bulbs
1 large onion
2 garlic cloves
A bunch of fresh parsley
Yeast-free vegetable stock
2 tbsp olive oil
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper
Brown basmati rice, cooked per instructions

Instructions

Wash and drain the fennel bulbs. Cut off the stalks, cut the bulbs in half and cut out the hard stalks. Cut the bulbs into quarters. Peel the onions and garlic and chop into fine pieces.

In the meantime cook the basmati rice as per instructions.

Gently heat the olive oil in a large fryin pan and gently fry the onions until they start to soften. Add the fennel pieces and garlic and gently fry for about 2-3 minutes. Add hot yeast-free vegetable stock to the pan until the vegetables are slightly covered. Cover the pan with a lid, turn down the heat to the lowest setting and let everything cook for about 20 minutes until the fennel is tender, but not overcooked.

Wash and dry the parsley and chop into fine pieces. Season with salt and pepper and sprinkle the parsley over the vegetables.

Serve the vegetables on top of the 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 #107: Alkaline Pistou Soup

Ross — Mon, 21 Feb 2011 12:31:55 +0000

Alkaline Diet Recipe #107: Alkaline Pistou Soup

This week’s alkaline recipe features another delicious soup, which is packed with different vegetables and will definitely keep you warm in these still pretty cold temperatures.

This pistou soup is mostly associated with the Provencal dish Soupe au Pistou or the minestrone al pesto from Italy. Traditionally pistou is made with parmesan cheese, which we will leave out, as it is acidifying.

The usual ingredients used are green beans, white beans, potatoes and tomatoes. This particular recipe contains these plus some other healthy and alkaline vegetables like courgettes, onions, celery and carrots, which are all packed with nutrients and are important for good health.

We hope you enjoy this tasty and highly alkaline pistou soup – Bon appétit!

Alkaline Pistou Soup

Serves 4-6

Ingredients

250g white haricot beans
200g green beans, chopped
2 large garlic cloves, crushed
2 tbsp extra virgin olive oil
1 carrot, finely chopped
1 large onion, finely chopped
1 celery stick, finely chopped
180g new potatoes, cut into cubes
850ml yeast-free vegetable stock
2 large tomatoes, skinned, deseeded and chopped into small pieces
200g courgettes, cut into small cubes
1 bunch of fresh basil, finely chopped
Himalayan Crystal Salt or celtic sea salt
Freshly ground black pepper

Ingredients For The Pistou

100g fresh basil leaves
1 1/2 tbsp pine nuts
2 large garlic cloves
50ml extra virgin olive oil

Instructions

Remove the outer skin of the harder and slightly older white beans. To do this carve into the skin with the tip of a knife and push out the inner tender part of the bean.

Heat the oil in a large cooking pot at medium temperature, add the onion, garlic, celery and carrot and gently fry for about 5-8 minutes, until the onion is soft, but has not browned.

Stir in the potatoes, stock and tomatoes and season with salt and pepper. Bring the broth to boil and add the basil. Reduce the heat, cover the pot with a lid and gently simmer the soup until the potatoes are tender.

For the pistou mix the basil, garlic and pine nuts in a mixer until you get a thicker paste. Then add the olive oil. Fill the pistou into bowls, cover them and put them into the fridge until they have to be used later on.

As soon as the potatoes are tender, add the courgette, white and green beans to the soup and cook for another 10 minutes until the beans are tender. Season with salt and pepper.

Divide the soup into bowls and serve each portion with one large spoonful of pistou.

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...

De-hydrated Falafel Patties

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

De-hydrated Falafel Patties

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

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

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...