Alkaline Breakfast

7/30/2019 Alkaline Breakfast

1/18

Ingredients

1 banana 2 tablespoons

coconut meal or dried

coconut flakes cinnamon

Directions

1. Mash the banana with a

fork in a bowl until very

smooth. Add the coconut

meal and some cinnamon to

taste. Mix well. 2. Flatten

the banana/coconut dough

and make small pancakes of

them. 3. Leave out in directsunlight for about 1 hour,

flip over and leave for

another hour. You may also

use the dehydrator or oven.

But then it will take longer

to dry them. 4.They don't have to be dry, just on the outsides. They're so good anyway that

they're usually gone before I want to serve them.

utritional info

http://acidalkalinediet.com/recipes/print.php?item_

4/17/2011


2/18

Ingredients

1/4 cup

Quinoa 1/4

cup

Amaranth

1/4 cup

Pumpkin

seeds 1/4 cup

Sunflower

seeds 1/4 cup

Lentil 1/4

cup

Buckwheat

14 cup

Ground flaxSea Salt

Directions

1.Combine

all ingredients except flax in a quart size jar for sprouting. Soak for 4-6 hours, drain, and rinse

several times. 2.Let sprout for a day or two rinsing 2-3 times a day or until the sprouts have no

more room to grow. 3.When you know the sprouts will be ready soak ahead of time the ground

flax in water with a little sea salt. 4.Put sprouts in a food processor and chop up well.5.Combine with flax in a bowl and mix well. Put on dehydrator sheets and dehydrate at

110-115ish until dry throughout, usually 1-1.5 days and flip halfway. I have made bread with

this recipe too its more crusty and thin than real bread but its really good. 6.Crumble and store

or enjoy. This is so good and so simple. I just had a bowl with almond milk, bananas, and a little

raw honey yum!

utritional info


4/17/2011


3/18

Ingredients

3 bananas,

sliced

handful of

pecans or

walnuts,

chopped

small handful

of dried

coconut

sprinkle of

cinnamon, to

taste tiny

squeeze of

agave nectar(optional, I

just use it to

get things to

stick

together)

Directions

Mix in a bowl and enjoy!

utritional info


4/17/2011


4/18

Ingredients

Dry Ingredients: 1/2 cup sunflower seeds, soaked,

drained and dried 3 cups of almonds, walnuts or

pecans or a mix of all to equal 3 cups, soaked,

drained and dried 2/3 cup buckwheat groats,

soaked and sprouted then air dried a bit on the

counter 1/2 cup unsweetened coconut Binding

Ingredients: 1/3 cup plus 1 Tbsp. Agave Nectar 3

Tbsp. coconut oil warmed to liquid in warm

water or in the sun 1 tsp. natural vanilla extract

(Frontier) 1/4 tsp. natural almond extract

(Frontier) 3/4 tsp. sea salt 1 tsp. cinnamon

Directions

1.Pulse the sunflower seeds, and almonds,

walnuts or pecans 10 times in food processor

fitted with the "s" blade. 2.Add the buckwheat

groats, coconut, and all of the binding ingredients

then pulse just until it comes together. 3.If you

like it chunkier, pulse the dry ingredients then transfer to a bowl and stir in the binding

ingredients. 4.Spread in a thin layer on a Teflex sheet that has been placed on a mesh screen in

your dehydrator. 5.Dehydrate at 105-110 for about 6 hours then transfer to the mesh screen

until crispy, about 4 more hours or so.

utritional info


4/17/2011


5/18

Ingredients

2 cups chick

peas

sprouted 2

cups wheat

sprouts 1/2

tsp. cumin 1

garlic clove,

pressed

Directions

1.Grind,

blend or

homogenizethe grain.

2.Add spice

and spread

batter

1/4-inch

thick on a dehydrator tray prepared with parchment paper. 3.Dehydrate at less than 110 degrees

until thoroughly dry-12 to 24 hours depending on the number of trays drying and the humidity

of the room. 4.Store in a tight closed container.

utritional info


4/17/2011


6/18

Ingredients

1/3 onion, chopped

olive oil, as needed

1 teaspoon chili

powder 1 teaspoon

turmeric 1/2

teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon

oregano 1/2

teaspoon salt and

pepper 1/2

teaspoon garlic

powder 1 pound

extra firm tofu bighandful fresh

spinach 2 medium

tomatoes, chopped

1/4 cup salsa

Directions

1. Saute the onion in some olive oil until it sweats. Add all dry seasonings plus a few tablespoon

water and stir. 2. Crumble tofu in with your hands; make sure it isn't too chunky. Mix well andallow to simmer for about 5 minutes to blend flavors. 3. Add spinach, tomatoes, and salsa, and

stir. When the spinach has wilted, everything will be hot and flavorful.

utritional info


4/17/2011


7/18

Ingredients

2 cup

walnuts 1/2

cup almonds

1 cup

almond pulp

1 cup

Medjhool

dates 1/2 tsp

almond

extract Dash

salt Coating:

cup

ground

almonds

Directions

1. Process walnuts and whole almonds first in food processor until coarse. 2. Add rest of the

ingredients except ground almonds and process some more. (Do not over process; you should

still see chunks.) 3. Form batter into balls or cookies. 4. Toss in ground almonds for coating. 5.

Chill 2 hrs before serving.

utritional info


4/17/2011


8/18

Ingredients

12 cup

sunflower

seeds 1 4

cup pumpkin

seeds 1/4 cup

dry coconut

1/4 cup

almonds

(although

you could

also use 1/2

cup of

almond pulp

left over frommaking almond milk instead!) 1 2 cup raisins 6 small dates or 3 Medjhools 1/4 cup chia seeds in

1/2 cup water 1 1/4 cups of almond milk for this recipe, so if you don't already have some

handy, you'll want to soak your almonds overnight as well.

Directions

The night before soak in a bowl: Sunflower seeds, pumpkin seeds, dry coconut, almonds

(although you could also use 1/2 cup of almond pulp left over from making almond milk

instead!). In a second bowl, soak: raisins,dates or Medjhools In a third bowl, soak: chia seeds in1/2 cup water The next morning: 1. If necessary make your almond milk first. (I usually use 1

cup almonds to 5 or 6 cups water) 2. Drain and rinse your seeds/nuts from the first bowl. Then

place in the blender. 3. Drain the dates/raisins soak water (don't throw it away!!!). Then place

dates along with half of the raisins in the blender. 4. Add the chia seeds to the carafe of the

blender, along with 1 1/4 cups almond milk, 1/4 cup dried fruit soak water and 1/4 tsp

cinnamon (or more!) 5. Blend briefly so as to retain some texture. 6. Transfer to bowls and fold

in remaining 1/4 cup raisins. 7. Top with fresh fruit of choice (I've used banana slices and

chopped apple) and an extra sprinkle of cinnamon. Notes: ~ If the mixture isn't quite sweet

enough to your taste, add extra fruit soak water, agave nectar, honey or maple syrup. ~ If it's too

the cereal's too thick to your liking, simply add more almond milk or fruit soak water.

utritional info


4/17/2011


9/18

Ingredients

2 medjool

dates, pitted

and chopped

1/2 tsp

fennel seed 1

cup walnuts

pinch of

cayenne

Dash of

crushed red

pepper 1/4

tsp each, salt,

pepper,

oregano,basil

Directions

1.Process the walnuts until well chopped. 2.Add dates, fennel, basil, oregano, salt and peppers,

and process until it begins to come together, but still has texture. 3.Roll into small balls and

dehydrate at 110 degrees 6-8 hours.

utritional info


4/17/2011


10/18

Ingredients

1 cup dry quinoa yields approximately 3 cups cooked

1 3/4 c water sea salt ( alkaline salt )

Directions

Rinse the quinoa: pour the grains into a fine-meshed

strainer set over a large clear or white bowl and run

water over it. 2. Swish the grains around with your

hand. Raise the strainer. If the water is clear and there

are no bubbles, no more rinsing is needed. If the water

is cloudy or sudsy, first check the grains closely and

remove any twigs or other foreign matter. 3. Return

the strainer to the bowl and fill it with clean water. 4.

Rub the grains gently against the strainer. 5. Lift thestrainer and empty the bowl. 6. Fill with fresh water

and repeat until the water remains clear and there are

no bubbles on the surface. (Red and black quinoa

may bleed color, not to be mistaken with dirt or other

impurities.) Allow quinoa to dry in strainer. 7. Toast

rinsed and dried quinoa in a small saucepan (whatever you would use to cook rice) on

medium-low heat, stirring constantly with a wooden spoon until a nutty aroma leaves the pan.

Have the pot of simmering water or stock (1 c) on another burner. 8. Once the grain smells

toasty (about 2 min or so), carefully pour the hot water slowly into the pan with the quinoa (dothis slowly or it will boil over). Add a good pinch of salt. Reduce to a simmer over low heat, and

cook for approximately 15-17 minutes, until water is absorbed. Fluff with a fork and salt/season

as desired.

utritional info


4/17/2011


11/18

Ingredients

2 whole

onions

chopped 1-2

jalapenos

peppers

(deseeded)

How hot do

you like it? 3

Tbs sundried

tomatoes in

oil 1/2 cup

ground flax

seed 1/4 cup

ground chiaseed 1/2 cup

sunflower

seeds 1/2 cup

pumpkin

seeds 2 tbs braggs amino

Directions

1. Chop onions and peppers in processor 2. Grind up the seeds and add to onion mixture 3. Addbraggs mix well 4. Spread on dehydrator sheet and dehydrate 12 hours, flip bread over and

dehydrate another 12.

utritional info


4/17/2011


12/18

Ingredients

4 medium

potatoes,

chopped 1

medium

onions or 1

medium bell

pepper,

chopped 1 -2

garlic clove,

finely

chopped

garlic

powder, to

taste salt, totaste ground

black pepper,

to taste 2 -4

slices bacon, cooked, chopped (optional)

Directions

1. Add potatoes to a medium frying pan, cook on medium heat, stirring occasionally, until

potatoes begin to become soft (a few minutes). 2. Add remaining ingredients. 3. Cook, stirringoccasionally, until potatoes are slightly browned and onions or peppers reached desired texture.

4. Serve topped with ketchup or salsa! Yum!

utritional info


4/17/2011


13/18

Ingredients

7 medium

apples 1 cup

of rolled oats

1/4 cup of

raisins 1/4

cup almonds

(optional)

1/2 teaspoon

cinnamon

Directions

Cut the

apples intowedges and

remove the

core. Juice

the apple wedges and reserve 2 1/4 cups of the juice and 1/2 cup of the pulp. In a medium size

bowl, combine the apple juice and pulp with the oats, raisins, almonds and cinnamon; mix well.

Cover the bowl and place in the refrigerator. Allow the muesli to soak overnight. To serve, pour

some of the muesli into a bowl and add fresh berries or bananna slices.

utritional info


4/17/2011


14/18

Ingredients

1/3 cup

pecans,

soaked

overnight in

water to

cover *2-3

pitted dates,

preferably

soaked in

water

overnight to

rehydrate 3/4

cup filtered

water 2 Tb.chia seeds

*tiny pinch

of cinnamon tiny pinch of Himalayan or sea salt fresh or dried berries for garnish- optional

Directions

1.Pour soaking water off the pecans, and then blend them with the dates and 3/4 cup water in a

blender. I prefer that some pecan and date chunks remain so I just blend mine briefly, but if you

prefer a smoother "milk", process until the consistency you like is reached. Place chia seeds intoa bowl and pour the liquid over them. Add cinnamon and salt and stir to combine. You can eat

this right away, but it is better to allow the pudding to sit for at least 5 minutes while the chia

seeds soak up the liquid. 2.You can let them sit even longer if you like- they will keep swelling

and become fairly gelatinous if you do, and you may find you'll want to add more water. Top

with fresh or dried berries before serving, if desired.

utritional info


4/17/2011


15/18

Ingredients

Ingredients: -

1 cup rajgira

flour, - 1 cup

boiled

potatoes,

mashed. - 2

tbsp

coriander

leaves,

chopped - 1

tbsp green

chilli paste -

1 tbsp cumin

(jeera) seeds- 1 tsp

sesame seeds

- 2 tbsp

roasted peanut powder, - clarified butter (ghee) - salt to taste

Directions

Combine all the ingredients and knead it into firm dough. Add a little water if required. Roll the

dough into 1/2 cm thick roti (sprinkle a little dry rajgira flour while rolling, if it is sticking to therolling plate). Shallow fry it in ghee over a slow flame till golden brown. Serve hot with a green

chilli and peanut thecha.

utritional info


4/17/2011


16/18

Ingredients

1 1/2 cups

whole wheat

flour 1 1/2

cups whole

rye flour 1/2

oz chopped

almonds 1 oz

finely

chopped

prunes

Directions

Mix the twoflours together add almonds and prunes and add enough water to roll out on a floured board.

Cut into squares or use a cookie cutter. Place in the hot sun or use a dehydrator.

utritional info


4/17/2011


17/18

Ingredients

2 bananas

1/4 cup raw

pecans/

walnuts/

almonds

(soaked or

unsoaked,

doesn't

matter) 1

handful

raisins/

chopped

prunes/ dates

(whicheveryou prefer, I

use both)

Directions

cut banana lengthways in half then in quarters. then cut into chunks. Place in a bowl. Add nuts

and raisins then mix up. Enjoy. Each spoonful is crunchy and soft and sweet. Reminds me a bit

of oatmeal. I made this up this morning bc I was in the mood for cereal and not in the mood for

a smoothie. This would do good as a smoothie though -- and would probably be delicious with abit of raw nutmilk. (raw nut milk if you know how to make it or regular nut or soymilk if you're

not raw) This is also something you can add to plain oatmeal if you're not raw at all.

utritional info


4/17/2011


18/18

Ingredients

Low Fat Cottage Cheese Brazil / Pecan / Walnuts Flax Seed Oil LSA or Flax Seeds ground.

Berries Apple Passionfruit juice

Directions

Mix the flax seed oil and the cottage cheese until it is bonded. The oil will not be seen once it

has bonded with the cheese. Add the other ingredients. Mix together.

utritional info

Best to steer away from dairy but a 80% alkaline diet is ideal for most of us.

http://acidalkalinediet.com/recipes/print.php?item

Alkaline Breakfast

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