Alkaline Dinner

7/30/2019 Alkaline Dinner

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Ingredients

4-6 pale

yellow

summer

squash 1/2

cup

sunflower

seeds 1/2 cup

quinoa

(uncooked)

1/4 cup

raisins equal

parts olive oil

and nama

shoyu

Directions

1. Mix the

sunflower seeds, quinoa, and raisins, and put in a bowl, covering well with water (I use filtered

water). Let soak for about 2 hours. 2. In the meantime, cut the neck off each squash, at the base

of the neck (reserve for Marinated Summer Squash Rounds). Also cut the bottom tip of the

squash off. 3. Split each squash in half, lengthwise, and with the tip of a small spoon carefully

scoop out the center core of seeds. You will now have perfectly formed, seedless boats inwhich to place your filling. 4. Mix the equal parts olive oil and nama shoyu or soy sauce -

enough to coat each piece of squash all over - in a bowl. Let the squash soak in it a bit, and then

place the squash pieces on a Teflex-lined dehydrator sheet, cut side up. 5. When the 2 hours

soaking period is up, grind the sunflower seeds, quinua and raisins in your food processor to a

stuffing-like consistency. 6. Now here is where you get creative. I felt at this point that the

stuffing lacked a little something. So I added a little of this, and a little of that, and at one point

it all came together for me and was perfect. But what works for me in terms of best flavour may

not work for you. 7. What I added to my stuffing was: A couple of dehydrator sauteed

mushrooms, some fresh sage, and some poultry seasoning herbs that I happened to have laying

around. 8. Once you have the stuffing exactly as you want it, fill the squash boats, and put themin your dehydrator at 110-115. Let them cure until the squash is nice and soft - but not too soft.

Go for al dente, or a slight bit softer. For me this took about 6 hours, but it will take more or less

time depending on your dehydrator, the thickness of the squash, and how long youve soaked

the squash first.

utritional info

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

4/19/2011


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Ingredients

PEANUT SAUCE: 1/4

cup almond butter 1/2

cup coconut oil 2

tablespoons Bragg Liquid

Aminos or Nama Shoyu

1/4 cup lemon juice 1

tablespoon seeded,

chopped jalapeno, or to

taste 1 teaspoon ground

coriander 3/4 cup filtered

water Noodles: 1/4 cup

sliced fresh basil 1 cup

thinly sliced cabbage 2

(12-ounce) packages kelpnoodles

Directions

1. Place the sauce

ingredients in a 2-cup Personal Blender. Blend until smooth. 2. To serve, toss the sauce with the

basil, cabbage, and noodles.

utritional info


4/19/2011


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Ingredients

1 whole

cauliflower

The juice of

two lemons A

couple of

sprinkles of

raw sesame

seeds 2 cloves

of garlic

Some grated

ginger to taste

6 T namu

shoya 4 T raw

honey dash ofhimalayan

salt

Directions

1. Grate one whole cauliflower and set aside as your rice. 2. Blend the following in your

vita-mix: lemons, sesame seeds, garlic, ginger, namu shoya, raw honey and himalayan salt. 3.

With the blender on low, add some olive oil until the consistency is about right. Then blend on

high for about 10 seconds. 4. In your food processor toss in some red bell pepper, peeled peapods, carrots, chinese cabbabe, mushrooms, and green onion. You can add broccoli and

asparagus too. Pulse until the veggies are all bite size, then add the sauce and stir to coat the

veggies. 5. Put the "rice" into a bowl and then cover with the veggies. Eat with chopsticks.

utritional info


4/19/2011


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Ingredients

Sauce: 1

medium

eggplant,

chopped 1

tbsp. curry

powder dash

of cayenne

pepper 1

garlic clove 1

tsp. cumin

seeds 1/2 cup

water, as

needed 1 tsp.

salt Dish: 1cup dried

chickpeas,

soaked

overnight 2

cups

chopped broccoli and cauliflower 2 medium tomatoes, chopped 1 tbsp. olive oil

Directions

Sauce: Blend all ingredients in a high-speed blender to a puree Dish: 1.Saute chickpeas and oil

in a large skillet over medium-high heat until chickpeas are golden. 2.Add broccoli, cauliflower

and tomatoes and continue sauteing for 10 minutes. 3.Pour sauce from blender over the mixture

and simmer for 10 minutes. Enjoy!

utritional info


4/19/2011


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Ingredients

1 head kale,

washed and

chopped 1

cup almond

butter

bunch

dandelion

leaves,

washed and

removed

from the stem

2 cups

broccoli

heads,chopped 1

tablespoon

coconut

butter cup

mint, minced

cup raisins 2 teaspoons hing 1 teaspoon tarragon 2 thai dragon chilis or jalapeno peppers,

seeded and chopped 1 tablespoon lime leaf, minced 2 tablespoons lemongrass, minced 1

tablespoon ginger 2 teaspoons salt 1 cup water or coconut water

Directions

1. Blend almond butter, mint, raisins, hing, tarragon, peppers, lime leaf, lemongrass, ginger,

coconut butter, salt and water in blender until smooth. 2. Toss the kale, dandelion greens and

wilted broccoli with the marinade. 3. Massage liquid into veggies well. Pour mixture into 1 large

casserole dish. 4.Place dish in dehydrator for 4 hours. Ensure that temperature is set to the

lowest setting, or about 85 degrees. 5.Serve warm.

utritional info


4/19/2011


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Ingredients

Marinade: 2

cups (480

ml) water 3

medium

cloves of

garlic 1/2

cup (120 ml)

extra virgin

olive oil 1

teaspoon sea

salt 2 to 3

tablespoons

yellow curry

powder 1cup (240 ml)

soaked raw

almonds 1/4

cup (60 ml) cilantro 1/4 cup (60 ml) parsley

Directions

1. Combine water, garlic, olive oil, sea salt, and curry powder in a blender to create a marinade.

Pour the marinade into a bowl. 2. Soak any veggies of your choice in the marinade for 24 hours.Strain veggies, reserving the marinade. 3.Pour marinade back into the blender and add the

almonds. Blend thoroughly. 4. Add cilantro and parsley and blend at medium speed for about

20 seconds. Serve over marinated veggies. If desired, adjust seasonings with additional curry or

add cayenne pepper.

utritional info


4/19/2011


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Ingredients

1 head

cauliflower,

grated in a food

processor 1/4 cup

sweet Vidalia

onion, diced 2

tomatoes, diced 1

orange or red bell

pepper, diced 1

jalapeno pepper,

diced 2

tablespoons fresh

lemon juice 1/4

cup cilantro,diced 1 avocado,

mashed 1

teaspoon chili

powder 1

teaspoon paprika

1/2 tablespoon sea salt 1/4 cup cold pressed extra virgin olive oil

Directions

Mix together well and serve.

utritional info


4/19/2011


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Ingredients

The broccoli:

1 head of

broccoli,

washed and

chopped

olive oil

lemon juice

salt Cheesy

tahini sauce:

1/3c tahini 1

tsp

soya/tamari

sauce 1/4 tsp

sea salt 1/4tsp paprika (I

used a sweet

paprika that

my sister-

in-law

brought us from hungary, but I bet a smoked one, though not raw, would be a-maz-ing!) 1 tsp

lemon juice 2 tbsp nutritional yeast 1 tbsp olive oil 3 tbsp water

Directions

The broccoli: 1.Rub the broccoli florets with a bit of olive oil, lemon juice and salt like

marinade. This will help to soften the broccoli a bit, making the eating and digesting of it that

much more pleasant. 2.Put the broccoli aside to sit in the marinade for at least 1 hour. I often

wait till I'm hungry to make food, so the last time I made this it sat for only 45 min, and was

quite perfect. Cheesy tahini sauce: 1.Blend everything together or whisk it together in a bowl.

Pour over your marinated broccoli, mix well and enjoy!

utritional info


4/19/2011


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Ingredients

1 cups

hazelnuts 1

1/2 cup fresh

parsley or

basil or a mix

of both,

firmly packed

1 cup cold

pressed extra

virgin olive

oil 1 clove

garlic 1/2

teaspoon

paprika 1/2teaspoon salt

1/2 teaspoon

fresh cracked

pepper

Directions

1.Place all ingredients in food processor or blender; blend until well incorporated. 2.While the

blender or processor is running, pour olive oil in a slow steady stream, continue blending untilpesto mixture is thick and creamy. 3.Prepare brussles sprouts: remove any yellow or damaged

outer leaves. 4.Rinse sprouts, cut stem end and either thinly slice each sprout by hand with a

knife or use a food processor to shred. 5.Place shredded sprouts in a bowl and mix with hazelnut

pesto. Enjoy!

utritional info


4/19/2011


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Ingredients

4cups sprouted quinoa (about 2 cups before

sprouting) 4 green onions, thinly sliced 20 mint

leaves, minced 1 large tomato, seeded and finely

diced 3/4 cucumber, peeled in strips, seeded and

finely diced 1/4 cup parsley, minced 4 to 6

tablespoons extra virgin olive oil 3 to 5

tablespoons lemon or lime juice 1 to 2

tablespoons tamari or Bragg Liquid Aminos or

1-2 teaspoons Celtic sea salt to taste 1/2 teaspoon

fennel seed, soaked 1 hr., if desired

Directions

Mix everything together in a large bowl. Let sit 1hour to allow the flavors to meld before serving.

utritional info


4/19/2011


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Ingredients

Un

Meatloaf:

1C walnuts

1C sunflower

seeds 1C

almonds

Filtered

water for

soaking seeds

and almonds

2 cloves

garlic 1/2 C

chopped

parsley 1/2 Cchopped

celery 1C

chopped red

bell pepper

1C marinated

portobelo(optional) 1Tbl chopped onion 2 Tbl rosemary 1 Tbl tarragon 1 Tbl jalapeno 1 Tsp

cumin BBQ: 1C tomatoes 1/2C sundried tomatoes 1/4 C chopped onion 1 clove garlic 1/2 Tsp

jalapeno 4 basil leaves 4 dates 1/4C Braggs or sea salt 1/4C olive oil

Directions

Homogenize nuts, seeds, garlic, stir in remaining ingredients. Form into loaf dehydrate for 1

hour. Remove and top with BBQ dehydrate for additional 2-3 hours. ENJOY!!!

utritional info


4/19/2011


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Ingredients

For the

broccoli: 1

pack of

tenderstem

broccoli -

about 10 to

15 stalks. If

you can't find

tenderstem

broccoli you

can use a

more

common

broccoli withshorter stalks

and arrange them slightly differently on the plate. 1/2c olive oil 1/2c tamari 1T sea salt For the

Pasta: 2c raw beetroot 6 courgettes 1/4c olive oil 1T sea salt For the walnut pesto: 1c walnuts 2c

basil 2t sea salt 1/4c olive oil 2T lemon juice

Directions

For the broccoli: 1.Take any leaves off the broccoli and place them in a large bowl. 2.Add the

remaining ingredients and leave to marinade for 2 hours or more. 3.You can also place the bowl,covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the

advantage of your broccoli being warm when you eat it. For the Pasta: 1.Juice the beetroot and

transfer to a large bowl. If you don't have a juicer capable of doing this then grate the beetroot

instead of using juice. 2.Cut the tips off each end of the courgette but leave the skin on. 3.Slice

the courgette in a mandolin and then stack the slices up so you can cut them all together to

make linguine type strips. 4.Once cut into linguine strips, transfer to the bowl with the beetroot

juice and add the rest of the ingredients. 5.Set aside whilst making the rest of the recipe. The

longer you leave the courgette to marinade, the more purple it will be. In the photo example I

left it in overnight. For the walnut pesto: 1.Pulse all ingredients in a food processor, leaving the

mixture slightly chunky. To assemble: 1.Remove the courgette linguine strips from the beetrootjuice mixture and place in a strainer to allow the excess liquid to run off. This may end in a lot

of your kitchen being red! 2.In a different bowl mix the walnut pesto in with the purple pasta by

hand leaving some nice chunks. 3.Remove your broccoli, which should have softened but still

be nice and crunchy, from the marinade and allow excess liquid to run off. 4.Arrange the

broccoli on a plate however it works best for you. What I have done is just one idea. 5.Arrange

the purple pasta and pesto on top of the broccoli.The sauce in the picture was created by

blending 1/2c of cashews with 1c of the remaining beetroot marinade in a high speed blender.


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utritional info


2 4/19/2011


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Ingredients

2 tbs.

chopped red

onion 1/4

cup chopped

red bell

pepper 1

large clove

garlic,

minced 2

teaspoons

olive oil 1

cup parsnip

rice (3/4 cup

parsnipsprocessed in

a food

processor til

rice-like with 2 tbs. pine nuts) 4 tbs. minced sun dried tomtatoes (soaked for 6 hrs) 1 teaspoon

chili powder 1/4 teaspoon ground cumin 1/2 teaspoon celtic sea salt 3 tbs. of the sun dried

tomato soak liquid

Directions

1.Put the onion, bell pepper and garlic on a telfex sheet and dehydrate it for 4 hrs. It will get rid

of some of the bitterness of the raw vegetable. 2.Mix the dehydrated veggies with the parsnip

rice, add tomatoes, chili powder, salt, and the soak liquid from the tomatoes. 3.Stir this mixture

until well combined. Taste and add more salt if needed. 4.Let this mixture marinate for the

flavors to develop, about 3-6 hrs in the fridge. Enjoy!

utritional info


4/19/2011


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Ingredients

Bean-less

Falafel: 2

cups almonds

1/2 cup

cilantro 1/4

cup parsley 4

Tablespoons

lemon juice 2

Tablespoons

tahini 1

Tablespoon

olive oil 1

1/2

teaspoonsground

cumin 1

teaspoon sea

salt 3/4 cup

water

Cucumber Sauce: 1/2 large cucumber (about 1 1/2 cups) 1/4 cup raw tahini 1/4 cup fresh dill

weed 1/2 lemon, juiced 1 Tablespoon honey 1/4 teaspoon salt

Directions

Bean-less Falafel: 1.In a food processor, blend the almonds until fine. 2.Add the remaining

ingredients, and blend well. 3.Roll mixture into small balls and place on a mesh dehydrator

screen. 4.Dehydrate at 105 degrees for 4-5 hours, longer if you desire a crispy falafel. Cucumber

Sauce: Blend all ingredients thoroughly in a food processor or blender. Assembly: Use romaine

lettuce leaves to roll up the falafel balls and drizzle with the cucumber sauce. Mmmm!

utritional info


4/19/2011


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Ingredients

1 large or 2

medium marrows

a couple of

tablespoons of

olive oil for

coating 1 large

onion 100g/4

oz/1 cup almonds

3 slices of bread a

good handful of

fresh basil (or

two teaspoons of

dried herbs of

your choice)

Directions

1.Preheat oven to

190C/380F. Cut

the marrow into approx. inch/2cm rings. 2.Cut out the seedy middles (off to the compost!) and

peel if necessary (fresh from the garden ones don't need but older ones may be tougher) and rub

with the olive oil. 3.Lay on a baking tray. Combine the onion, nuts, herbs and bread in a food

processor until it reaches a nice pate like consistency. 4.Spoon this mixture into the rings andbake for about half an hour or until the marrow is beginning to go golden and soft. Pictured is an

alternative filling, made by our vegan Granny, of tomato rice with cashew nuts (fry some onion

and celery with the nuts, add cooked rice and a tablespoon of tomato puree, some herbs, salt...

Fill the rings with it). Below, Charlotte helps herself to more mashed potatoes

utritional info


4/19/2011


17/42

Ingredients

3 Onions, medium size 4-6

Garlic cloves 3-4 Potatoes,

medium size 1 tbsp.

Oregano, dry 1/4 tsp. Fennel

Seed (optional) Hot Sauce

or Cayenne Pepper (to taste)

2 lbs. Broccoli, fresh or

frozen pieces 28 oz. can

Tomatoes, crushed, with

basil

Directions

1.We prepare this recipe in alarge covered glass or

ceramic baking dish and

cook it in the microwave

oven. 2.Wash, peel, and dice

the onions and place in the

baking dish. Peel and crush the garlic and add to the dish. Add the oregano, fennel seed, and hot

pepper. Mix, cover the dish, and cook in the microwave on "high" for about 5 minutes. 3.While

the onions and garlic are cooking, wash and clean the potatoes and cut into small cubes of 1/2

inch or smaller (1 cm.). When the onions are finished cooking, add the potatoes, cover, andcook for about another 10 minutes on "high" until the potato cubes are tender (mix after 5

minutes to ensure uniform cooking). 4.If using fresh broccoli, wash and cut the florets into bite

size pieces and peel and cut the stems, while the potatoes are cooling. Open the can of crushed

tomatoes. 5.When the potatoes are tender, add the broccoli and crushed tomatoes, mix well,

cover, and place back in the microwave oven for another 20 minutes on "high." Mix after 10

minutes to ensure uniform cooking. Serve and enjoy!

utritional info


4/19/2011


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Ingredients

1 small

butternut

(aprox 1 lb)

peeled,

seeded and

cubed 2" 1/2

small yellow

onion (1/2

cup)

chopped 1 T

cumin seeds

1 T coriander

powder 1/2c

cilantrochopped 1 c

dried

cranberries 1

c walnuts

crushed 2 t

sea salt

Directions

Blend squash in FP until small and "rice" like, then put in a bowl, add all the rest and mix well,

keeps for 2 days in the fridge

utritional info


4/19/2011


19/42

Ingredients

1 1/2 - 2

cups

cauliflower 1

1/2 cups

butternut

squash 2

tablespoons

of almond

butter or

tahini (I used

both) 1

tablespoon

grated fresh

ginger Alittle lemon

juice Salt, to

taste

Directions

Process cauliflower and squash in food processor until rice-size. Mix other ingredients by hand.

utritional info

http://thesunnyrawkitchen.blogspot.com/2007/11/recipe-of-week-sesame-nuggets-in-sweet.html


4/19/2011


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Ingredients

1 head of broccoli 1/4 cup of

olive oil 1 teaspoon of nama

shoyu 1 teaspoon of apple cider

vinegar Dash of sea salt

Directions

1.Chop up broccoli tops and

stems. 2.Add to bowl. 3.Pour on

rest of ingredients and toss to

coat. 4.Let marinate for 4-6

hours.

utritional info


4/19/2011


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Ingredients

2 cups small

chopped

cauliflower 1

avocado,

diced 1/4 cup

small diced

red onion 1/4

cup chopped

fresh basil

1/4 cup

Greek

sun-dried

olives, pitted

and chopped1/4 cup

finely diced

red bell

pepper 2 T.

fresh lemon

juice

Directions

In a mixing bowl, combine all ingredients. Season to taste and serve. Prepare all ingredients

except avocado ahead of time and allow to sit to let flavors combine, then add avocado right

before serving.

utritional info


4/19/2011


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Ingredients

4 cups

jicama, peel,

diced 1/2 cup

onion,

yellow, chop

1 cup corn

kernels 1 cup

red bell

pepper, dice

1/2 cup

cilantro,

chop 1/2

jalapeno

pepper,chop, to taste

(about 1

tablespoon)

1/8 teaspoon

sea salt 2

tablespoons olive or hemp oil, optional

Directions

1) Place jicama in food processor, process into small bits. Be careful not to over process. 2)

Scoop into mixing bowl. Add remaining ingredients, toss to mix well.

utritional info


4/19/2011


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Ingredients

1 head cauliflower cut

into bite size pieces 1

cup brazil nuts 1/4 cup

olive oil lemon to taste

3 T garam masala

pinch of cayenne 1

bunch cilantro for

garnish

Directions

1.Place bite size pieces

of cauliflower in large

bowl. 2.Blend nuts,oil, lemon, cayenne,

salt, masala until

smooth. 3.Toss

cauliflower in sauce

and place in a

dehydrator 1-2 hours. Sprinkle with chopped cilantro.

utritional info


4/19/2011


24/42

Ingredients

Cut up one

third or half

of a

cauliflower.

Depends how

much you

want. A

handfull of

fresh chives

One tomatoe

A half of a

red bell

pepper A

handfull ortwo of fresh

parsley

Optional(you

can add any other spice or herb or oil etc)

Directions

1.Throw in all ingridients in food processor, just make sure you cut up the cauliflower a bit ,

because the large chunks are harder to process in the food processor. 2.Cut up the tomatoe andred bell pepper too. Then throw in the chives and parsley. 3.Process until all mixed well and

broken down in little pieces that look like mixed veggie rice. 4.Serve in a plate and enjoy!!! you

can simply add anything else you like in the cauliflower rice, Optional( avocado, raw olive oil,

garlic, any other spices or herbs)

utritional info


4/19/2011


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Ingredients

cup fresh young thai

coconut meat 1

tablespoon curry paste

cup almonds 1

cup water 1

tablespoon sweetener

1 basil leaf 1

tablespoon cilantro 2

tablespoon red bell

pepper to garnish

(optional), diced 3

jalapenos, seeds

removed 3 tablespoon

lemongrass 1 cupcilantro 1 lime, peeled

1 teaspoon ginger 1

dash salt

Directions

1.Chop the young coconut and reserve the water. Do not use the coconut water in the curry, as

it has strong flavor. Instead, drink the water or use it in a smoothie. 2.To make the curry paste,

blend the jalapenos, lemongrass, 1 cup of cilantro, lime, ginger, and salt. Set aside in a bowl.Use only 1 Tablespoon of the curry paste in the soup. 3.Blend almonds and 1 cup water and

strain through a nut milk bag. Pour the almond milk in the blender. Add coconut meat, 1 Tbsp

honey, and 1 Tbsp curry paste. 4.Taste the mixture, and add more ingredients if desired. Blend

well. Add the basil and cilantro and pulse two or three times. Serve slightly warm (the high

speed blender will warm the dish if you run it for a minute). 5.Garnish with bell pepper and

cilantro if desired.

utritional info


4/19/2011


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Ingredients

2 cauliflower

heads 2

tablespoons

agave nectar

1/2 cup olive

oil, cold

pressed 1/4

cup nama

shoyu

Directions

Cauliflower

Steaks: 1.Slice

cauliflower

into 1/2 inch slices and place in glass pan. 2. Blend together agave, olive oil, and nama shoyu. 3.

Pour marinade over cauliflower steaks. (you will have some cauliflower that breaks offjust

marinate that, too), flip to coat. 4. Marinate for at least an hour. ( I always do this in the

refrigerator) 5. Dehydrate on screens for 1/2 hour at 140, then reduce heat to 115 and finish

dehydrating for 4-5 hours. At least 6 hours before you want to eat, marinating the cauliflower.

utritional info


4/19/2011


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Ingredients

1 winter squash 1/2 head of

cauliflower 1 leek 2 tablespoons

of olive oil 1 tablespoon of agave

nectar 2 teaspoons of curry

powder Half lemon One clove of

garlic Dash of sea salt

Directions

1.Cut open squash. Remove the

seeds, cut into cubes and place

into bowl. 2.Rip off the pieces of

the cauliflower and add to the

bowl. 3.Cut up leeks and add.4.Toss by hand to mix up the

veggies. 5.Pour on olive oil, agave

and squeeze of lemon. 6.Chop up

garlic and add. 7.Sprinkle sea salt

and curry powder. 8.Toss to

combine and let marinate for 3-4 hours. Optional: Put on teflex dehydrator sheet and in

dehydrator for a 3-4 hours at 110 degrees.

utritional info


4/19/2011


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Ingredients

Marinade: 2 tbs Nama Shoyu

(or tamari) 2 tbs honey 2

teaspoons olive oil 2 cloves

garlic, minced 1 " piece of

ginger root, grated 2

tablespoons lemon juice (or

you could use part apple cider

vinegar too) 1/4 cup orange

juice Vegetables: Broccoli

florets and chopped stems

Green onion or leek. Baby

Bok Choy sliced (the taste is

much milder than mature Bok

Choi) Red Pepper slicedCelery, sliced diagonally

Mushrooms, sliced

Directions

1.Toss veggies with the marinade in a bowl. 2.Then pop it, covered, in the dehydrator for a

couple of hours. 3.Alternatively, you can skip the D; just marinate the veggies for a little longer.

4.Serve with rice of choice and top with a few cashews.

utritional info


4/19/2011


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Ingredients

Chicken 2 c

walnuts

soaked 4-6

hrs or

overnite 2 c

sunflower

seeds soaked

4-6 hrs or

overnite 1 c

sunflower

seeds, soaked

4-6 hrs or

overnite and

thendehydrated 1

c sundried

tomatoes

soaked 4-6 hrs or overnite in: 1 c orange juice __ 1 onion 2 cloves garlic yellow pepper (or

red) 10 fresh sage leaves or 1 T dried herb 1 t cumin t turmeric 1 t garlic powder 1 t onion

powder 1 T dark miso 1 T braggs or soy sauce 1 T liquid lecithin* (to be stirred into batter by

hand at the end) Sesame seeds (to sprinkle on top of the nuggets)

Directions

1.Food processor the tomatoes in their liquid and blend until a paste. 2.Add onion & garlic,

blend. 3.Add herbs spices blend. 4.Add nuts, process till smooth (I did it in 2 batches). 5.Put

into a bowl & stir in the lecithin. 6.With a coffee grinder, powder the dehydrated sunflower

seeds. 7.Stir into batter till blended. 8.Spoon onto teflex sheets (I used 3 trays) by the

tablespoon. 9.Dehydrate 6-8 hr at 105-115 degrees. 10.Flip half way thru drying time. 11.Make

sweet & sour sauce (see below). 12.Dip your chicken nuggets into the sauce and sprinkle with

sesame seeds and continue to dehydrate another 4-6 hrs.

utritional info


4/19/2011


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Ingredients

Pasta Pasta: 3

medium

zucchini

(spiralized)

Sauce: 1 cup

young

coconut

water 1 cup

raw

macadamia

nuts or pine

nuts 1 large

handful basil

SuggestedGarnishes:

cup chopped

parsley

cup sliced

cherry

tomatoes cup chopped bell pepper diced avocado sun dried olives

Directions

1.Spiralize the zucchini into angel hair type pasta with the spiral slicer. 2.Blend in a high speed

blender the macadamia nuts, coconut water, and basil. 3.Pour the sauce over the pasta and

garnish with the suggested garnishes of your choice.

utritional info


4/19/2011


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Ingredients

1 cup raw

brazil nuts 1

cup raw

peanuts

Pinch salt, to

taste

(optional) 1

teaspoon

pepper plus extra, to garnish 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1 onion, finely

chopped 2 tablespoon olive oil 1 teaspoon mint 1 mint sprig, for garnish1/2 cabbage, shredded

and tossed in olive oil

Directions

1) Combine nuts in the food processor and process until the mix forms a light fluff. Add salt, 1

teaspoon pepper, cinnamon, onion, olive oil, and mint. Pulse until uniformly mixed and a

moldable dough forms. 2) Form kibbeh into football-shaped balls, and dehydrate for up to 8

hours or until the kibbeh do not crumble apart and can hold their shape well. 3) Serve over a

bed of the cabbage tossed in olive oil. Drizzle with my remoulade sauce once plated. Source of

recipe: Traditionally served with the Lebanese mezze (appetizer course), this dish can be served

raw or cooked and traditionally uses lamb. Here is a tasty raw version of this dish...

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Ingredients

1 tablespoon olive oil 1 onion,

chopped 2 cloves crushed garlic 2

1/2 tablespoons curry powder 2

tablespoons tomato paste 1 (14.5

ounce) can diced tomatoes 1 cube

vegetable bouillon 1 (10 ounce)

package frozen mixed vegetables

1 1/2 cups water salt and pepper

to taste 2 tablespoons chopped

fresh cilantro

Directions

1.In a large saucepan overmedium-high, heat oil and saute

onion, and garlic until golden.

Stir in curry powder and tomato

paste, cook 2 to 3 minutes. 2.Stir

in tomatoes, vegetable bouillon

cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until

vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

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Ingredients

Zuchinni

Pasta (made

from

zuchinni with

spiral cutting

blade) 1 C

Cherry

Tomatoes,

halved 1 C

Pea Pods,

chopped 3/4

C Marinated,

mushrooms 5

Scallions,sliced 1/2 C

dried

Sundried tomatoes, chopped 1/2 C Spinach Cheese Spread 1/4 C Water sea salt and pepper to

taste

Directions

To marinate mushrooms: cut the mushroom into slices about 1/4 to 1/2 inch thick. Toss with 2 T

of nami shoyu and 2 T oil and let sit for at least 1/2 hour. Mix 1/2 C Spinach Cheese Spreadwith 1/4 C water to create sauce. Add all other ingredients and toss.

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Ingredients

2

tablespoons

olive oil 1/2

teaspoon

crushed red

pepper 1 1/2

tablespoons

thinly sliced

garlic 2

bunches

lacinata kale,

Swiss chard,

or collards

greens, cutinto 1-inch

pieces 1 cup

vegetable

stock 1 teaspoon salt 1/4 teaspoon cayenne pepper

Directions

In a large skillet over medium heat, add the olive oil. After 10-15 seconds, add the crushed red

pepper, garlic and cook until fragrant, 30 to 45 seconds. Add the greens, in batches, stirringbetween additions until the greens wilt slightly. Cook, stirring, for 2 minutes. Add the stock, salt

and cayenne and cover, continuing to cook until greens are just tender, 4 to 5 minutes longer.

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Ingredients

1 pound

Brussels

sprouts,

stems

trimmed,

halved 2

tablespoons

olive oil, or

more to coat

1 teaspoon

salt 1/2

teaspoon

freshly

ground blackpepper

Directions

1. Preheat the oven to 375 degrees F. 2. Toss the Brussels sprouts in olive oil to coat and season

with salt and pepper to taste. Transfer to a sheet pan and spread in one even layer. 3. Roast until

crisp-tender and lightly caramelized around the edges, 20 to 25 minutes. 4. Remove from the

oven and serve with the roasted turkey breast and sweet potatoes.

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Ingredients

3 large eggplants 1 cup

chopped parsley 2 large

thinly sliced onions 6

sliced tomatoes 2

minced garlic cloves 2

chopped celery hearts 2

teaspoons raisins 1

teaspoon basil 1

teaspoon black pepper

1 teaspoon chopped

capers cup olive oil

Black pepper to taste

Lemon wedges for

garnish

Directions

Prepare an oiled baking

dish. Slice eggplants

into rounds, sprinkle with salt and let stand about forty minutes. Rinse eggplant entirely and pat

dry. Place half the eggplant in the baking dish and sprinkle with half of the parsley. Place

onions, tomatoes, garlic, celery, raisins, basil, capers and black pepper on top of parsley. Place

remaining parsley on top of tomato mixture and cover with remaining eggplant rounds. Pourolive oil evenly over eggplants and cover with foil. Preheat oven to 27 degrees and bake until

eggplants are cooked. Let cool, then serve at room temperature with lemon wedges. Refrigerate

leftovers.

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Ingredients

1/2 zucchini (yeah, right) 2 cups

spinach leaves, tightly packed 1/2

cup Marinara sauce (recipe

follows, page 65) 1/2 ripe

avocado, mashed

Directions

Thinly slice the zucchini

lengthwise into long, wide

noodles using a mandoline or a

sharp knife. Place the spinach in a

food processor fitted with the S

blade and pulse or process untilfinely chopped. Transfer to a

medium bowl. Coat the bottom of

a small square container (I'm a

rebel - mine was rectangular) with

2 tablespoons of the Marinara

Sauce and arrange a third of the zucchini noodles in a layer over it. Top with 2 tablespoons of

the Marnaria Sauce. Add a layer of half of the avocado. Top with half of the spinach and press

with the rubber spatula. Repeat this layering process. A third of the zucchini and 2 tablespoons

of the marnianra Sauce should remain. Layer the zucchini on top and cover with the Marinara.Store in a sealed container in the fridge. Lasagna will keep for two days (yeah right).

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Ingredients

5 pounds

summeror

spaghetti

squash

marianara

sauce 6 large

tomatoes

cup sundried

tomatoes 2

garlic cloves

fresh basil

cup fresh

oregano 2 tbs

tarragon 2tbs rosemary

2 tbs sage 1

tbs ground

pepper cup

red onion

chipped cup olive oil cup lemon juice 5 dates pitted 1 tbs evaporated sea salt topping 11/4

cup olives chopped cup tomatoes, chopped cup red bell pepper, chopped cup red

onions, chopped

Directions

put all ingredients in a blender and puree until creamy. Pour sauce over pasta and top with

topping.

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Ingredients

* medium onion, minced *1+1 TBS chicken broth * 3medium cloves garlic, pressed * 1cup thinly sliced criminimushrooms * mediumtomato, seeds removed, and diced* 3 large eggs * 3 TBS choppedfresh basil * salt and black pepperto taste

Directions

# Heat 1 TBS broth in a 10-inch

stainless steel skillet. HealthySaut onion over medium lowheat 3 minutes, stirringfrequently. # Add garlic,mushrooms and continue tosaut for another 2 minutes. #

Add 1 TBS broth, tomato, salt, pepper and cook for another minute. Stir well, and gently scrapepan with a wooden spoon to remove any slight burning. # Beat eggs well, and season with saltand pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover

and cook for about 5 minutes, or until firm. Cut into wedges and serve.

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Ingredients

Forangel

hair zucchi-

ghetti, finely

shred 2

medium

zucchinis in

The Spiral

Slicer. For

sauce, blend

2 cups

tomatoes, 1

teaspoon

peeled

ginger, 1tablespoon

peeled garlic,

1 hot pepper,

1/4 cup fresh basil leaves, 1/4 cup fresh oregano leaves, 1/4 cup Nama Shoyu or 1 teaspoon

Celtic sea salt, 3/4 cup hemp oil, 5 pitted sun dried olives, 1/2 cup sun-dried tomatoes, 2

tablespoons hemp seed nuts, and juice of 1/2 lemon in blender until well liquefied. For garnish,

top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress with cress

leaves.

Directions

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Ingredients

1/3 C pine

nuts 3 cloves

garlic,

minced 1/3 C

fresh

cilantro,

packed

leaves,

chopped 1/3

C fresh basil,

packed

leaves,

chopped 1 T

lemon juice 1C tomato,

chopped 2 T

Braggs or to

taste

Directions

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times.

Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop untiljust blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms

and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at

105 degrees for 2-4 hours.

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Ingredients

Soba

Noodles

Pesto Sauce:

1 cup pine

nuts 2-3

cloves fresh

garlic 1 cup

cold pressed

olive oil

bunch fresh

basil bunch

fresh cilantro

fresh pepper

to taste

Directions

Wash and clean basil and cilantro, chop together with nuts for a few seconds in food processor.

Toss in the remaining ingredients and pulse into a thick and creamy paste. Thin somewhat if you

need to. Add a bit to cooked noodles to coat. ENJOY!

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Alkaline Dinner

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