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Alkaline Diet Recipe #79: Lamb’s Lettuce with Walnuts & Avocado

Ross — Tue, 22 Jun 2010 23:35:07 +0000

Alkaline Diet Recipe #79: Lamb’s Lettuce with Walnuts & Avocado

I have just got back from a holiday to Corsica and discovered a delicious salad there, which contains my favourite type of salad which is lamb’s lettuce, a highly alkalising avocado (see whfoods info on avocado here – fantastico) and a handful of crunchy walnuts.

Lamb’s lettuce is extremely healthy and has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B6, B9, vitamin E, and omega-3 fatty acids. You will already know how nutritious and alkaline avocados are, as they are very rich in potassium, B vitamins, vitamin E and K. Avocados are also known to promote healthy skin and hair. Some people use them for facial masks, however they are most beneficial when eaten.

The walnuts give this light salad a lovely crunch and flavour!

Personally I would recommend to use a good quality walnut oil with this salad, as you will really taste the difference! And remember, all oils should be kept out of the exposure of light, heat and air – so don’t cook with walnut oil, just use it to dress salads, veggies and other lovely alkaline foods!

Lamb’s Lettuce with Walnuts & Avocado

Serves 2

Ingredients

600g lamb’s lettuce
About 200g of walnuts
1 bunch of fresh chives and parsley
2 avocados
Lemon juice of 1 lemon
4 tbsp waltnut oil, cold-pressed olive oil or Udo’s Choice Ultimate Oil Blend
Celtic sea salt or himalayan crystal salt
Freshly ground black pepper

Instructions

Wash the lamb’s lettuce, open the walnuts and halve them. Cut the avocado in small pieces, wash the chives and cut into little rolls.

Prepare the dressing by mixing together the olive oil, fresh lemon juice and fresh herbs. Season with salt and pepper to taste.

Add the dressing to the salad.

Voila and 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.

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Alkaline Recipe #71: Kohlrabi Salad with Vegetable Dressing

Ross — Tue, 20 Apr 2010 14:54:49 +0000

Alkaline Recipe #71: Kohlrabi Salad with Vegetable Dressing

Now that the temperatures are steadily rising and the sun shows itelf more often, I love to eat more healthy salads.

I always look out for ways of creating different salads to keep it interesting and whilst doing this, I have come across this recipe using Kohlrabi and a Vegetable Dressing, which I think is delicious. I have eaten this salad in Germany where I come from and where Kohlrabi is widely used.

A Kohlrabi looks a bit like an alien life form, but has been deliberately developed in Northern Europe during the 16th Century. It has a mild flavour and has the ability to absorb the flavour of other ingredients in a meal.

It’s a good source of Vitamin C, as well as magnesium and phosphorous, which are useful in the absorption of calcium.

I hope you enjoy this salad as much as I do!

Kohlrabi Salad with Vegetable Dressing

Serves 2

Ingredients

3 green kohlrabi
1 spring onion or shallot
4 tbsp fresh sprouts (particularly good are alfalfa and radish sprouts)
3 tbsp olive oil or Udo’s Choice Ultimate Oil Blend
Fresh juice of half a lemon
Himalayan Crystal Salt or Celtic Sea Salt
Freshly ground black pepper

Instructions

Cut the spring onion or shallot into small pieces. Prepare a dressing out of the oil, lemon juice, salt, pepper and sprouts and mix in the finely cut onion.

Peel the kohlrabi and cut into very thin slices. Lay the kohlrabi slices onto a big plate and cover with the dressing.

As we say in Germany “Guten Appetit”!

About Ross Bridgeford

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Alkaline Recipe #68: Radicchio, Artichoke And Walnut Salad

Ross — Tue, 23 Mar 2010 12:31:03 +0000

Alkaline Recipe #68: Radicchio, Artichoke And Walnut Salad

Now that spring seems to have finally arrived and temperatures are slowly but surely rising, light and crunchy salads are becoming a regular dish on my weekly menues again.

I particularly like this radicchio, artichoke and walnut salad, as it combines a lot of different flavours and textures. The earthy and distinctive taste of Jerusalem artichokes makes a great contrast to the freshness of the lemon and radicchio.

You can enjoy it warm or cold!

Radicchio, Artichoke and Walnut Salad

Serves 2 as a main course
Serves 4 as a side dish

Ingredients

1 large radicchio or 150g radicchio leaves
40g/6 tbsp walnut pieces
45ml/3 tbsp walnut oil
500g Jerusalem artichokes
Juice and pared rind of 1 organic lemon
Himalayan crystal salt or coarse sea salt and ground black pepper
Optional: flat leaf parsley, to garnish

Instructions

If you are using a whole radicchio, cut it into 8-10 wedges. Put the wedges or leaves in a flameproof dish. Scatter over the walnuts, then drizzle over the oil and season. Grill for 2-3 minutes.

Peel the artichokes and cut up any large ones so the pieces are all roughly the same size. Add the artichokes to a pan of boiling salted water with half the lemon juice and cook for 5-7 minutes until tender. Drain. Preheat the grill to high.

Toss the artichokes into the salad with the remaining lemon juice and the pared rind. Season with salt and pepper. Grill until beginning to brown. Serve at once garnished with torn pieces of parsley, if you like.

Enjoy!

About Ross Bridgeford

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Alkaline Diet Recipe #57 Avo Summer Mexican Salad!

Ross — Wed, 06 Jan 2010 07:48:22 +0000

Alkaline Diet Recipe #57 Avo Summer Mexican Salad!

This is a wonderful salad filled with surprisingly delightful textures and flavours and has become one of my favourites in the past few weeks. Even though it is snowing where most of you are, this will bring some summer to your table!

The genius of serving it in a tortilla bowl is just, quite frankly, mindblowing. I love it! It is an idea I stole while I was on a cruise the other week (random, I know – but it was the cheapest way to get from Europe to the States – I actually MADE money!) and since then I’ve tried it a few times and loved it more each time.

So here it is:

The Avocado Summer Mexican Salad

Serves 2

Ingredients

2 Wraps/Tortillas – preferably sprouted or yeast/gluten free
1/2 pack of firm tofu
1 avocado
1 pink grapefruit
A handful of almonds
4 handfuls of baby spinach
1 spoon of chilli sauce
2 tomatoes
1/2 red onion
1/2 lemon

Instructions

Firstly, get the tortilla bowls ready by preheating the oven to about 180 degrees celsius. Once it has preheated, place the wraps over a medium bowl, push them in slightly and then bake for 8-10 minutes until they’ve formed a bowl shape and crisped up a little. Once they’re done place to one side and cool

While this is cooling, chop up the tofu, onion and tomatoes and mix with the chilli sauce and then place in the fridge for 10 mins to cool a little. While this is cooling, finely chop the almonds and peel and slice the avocado and grapefruit.

Now mix it all together, place in the bowl and top with the spinach before squeezing the fresh lemon on top. Delicious!

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 #53 Fill-You-Up Salad!

Ross — Wed, 18 Nov 2009 07:42:32 +0000

Alkaline Recipe #53 Fill-You-Up Salad!

This is a super-salad. My meat-eating friends are forever challenging me to make a salad that fills me up, and doesn’t leave me hungry again in half an hour. They don’t believe it is possible. I promise you it is. And here is one of my creations.

I work out, I work hard and I need to be filled! I am a hungry young man! This salad doesn’t disappoint. It is tasty, filling, delicious and highly alkaline!

I use a mix of different leaves, but you can just use whatever you’ve got handy (apart from iceberg, which I thoroughly dislike!). So here it is:

The Fill-You-Up Alkaline Salad

Serves 2

Ingredients

2 Handfuls of baby spinach leaves
1 Handful of rocket leaves
1 Handful of cos lettuce
1 Handful of lamb’s lettuce (note: use whatever leaves you have)
100g tofu
1 serve of quinoa
½ can of chickpeas
1 avocado
1 handful of seeds & nuts (I used sesame, sunflower and pumpkin)
6 cherry tomatoes
½ cucumber
½ green or red pepper
Olive oil (& coconut oil if you have it)
Lemon
Himalayan/Sea salt & black pepper

Instructions

Lightly fry off the tofu in coconut oil (coconut is the only safe oil to cook with) and make the quinoa to the packet’s instructions (usually 1 part quinoa, 2 parts water, boiled and then simmered until the water evaporates, about 10 minutes).

Now prepare the salad by washing everything thoroughly and chopping to how you like it. I prefer to rip my salad leaves – makes it more rustic. Mix everything together with the juice of half a lemon and a drizzle of olive, hemp, avocado or Udo’s Choice oil and serve.

Feel full and happy.

About Ross Bridgeford

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