Alkaline Diet Recipe: Pea & Broad Bean Spread
Bryn’s comment: a good afternoon snack idea. You can replace the peas with any bean. Smash the herbs and oil in a mortar and pestle first, if you have one, and then add the beans.
Serves 4
Ingredients2 cups peas (fresh or frozen is fine, peas can withstand being frozen pretty darn well)1 cup of broad beans (podded and again, fresh or frozen is fine)1/3 avocado1 clove of garlic1/3 cup flax oil or olive oilHimalayan or Celtic Sea Salt to taste (I usually use about 1/2 teaspoon)A handful of fresh mint3 sprigs of coriander1 lemon, juiced and the rind of half of the lemon
Instructions:
This is one simple alkaline diet recipe to make. Firstly, just wash the peas and broad beans and put onto a light boil for two minutes, if they were frozen make sure the water is boiling before putting in because the cold peas and beans will take the temperature right off the water.
Once done (literally, 120 seconds is all thats needed here), put them into a colander and give them a wash over with cold water and then place into a blender/food processor with the avocado, garlic, oil, salt, mint, the rind and coriander. Blend and blitz til smooth or chunky depending on your preference. Now add a little of the lemon juice and taste and keep adding more until you’re happy.
Serve on sprouted breads/crackers, as a dip with fresh veggies or however you please!

Alkaline Diet Recipe: Pea & Broad Bean Spread

Bryn’s comment: a good afternoon snack idea. You can replace the peas with any bean. Smash the herbs and oil in a mortar and pestle first, if you have one, and then add the beans.

Serves 4

Ingredients
2 cups peas (fresh or frozen is fine, peas can withstand being frozen pretty darn well)
1 cup of broad beans (podded and again, fresh or frozen is fine)
1/3 avocado
1 clove of garlic
1/3 cup flax oil or olive oil
Himalayan or Celtic Sea Salt to taste (I usually use about 1/2 teaspoon)
A handful of fresh mint
3 sprigs of coriander
1 lemon, juiced and the rind of half of the lemon

Instructions:

This is one simple alkaline diet recipe to make. Firstly, just wash the peas and broad beans and put onto a light boil for two minutes, if they were frozen make sure the water is boiling before putting in because the cold peas and beans will take the temperature right off the water.

Once done (literally, 120 seconds is all thats needed here), put them into a colander and give them a wash over with cold water and then place into a blender/food processor with the avocado, garlic, oil, salt, mint, the rind and coriander. Blend and blitz til smooth or chunky depending on your preference. Now add a little of the lemon juice and taste and keep adding more until you’re happy.

Serve on sprouted breads/crackers, as a dip with fresh veggies or however you please!

Alkalizing Raw SoupServes 2
This is definitely a highly energising soup and is a big favourite while on a cleanse or detox. Contains avocado which is high in EFAs and cucumber which is well known for its cleansing properties. The taste of this soup can be dramatically altered by the use of the herbs and spices mentioned or by alternating between lemon and lime.
Ingredients:
1 avocado2 spring onions1/2 red or green pepper1 cucumber2 handfuls of spinach1/2 clove of garlicBragg Liquid Aminos to taste100ml of light vegetable Bouillon (yeast free)Juice of 1 lemon or limeOptional: coriander, parsley, cumin.
Blend the avocado and stock to form a light paste, then add the other ingredients and blend.

Alkalizing Raw Soup
Serves 2

This is definitely a highly energising soup and is a big favourite while on a cleanse or detox. Contains avocado which is high in EFAs and cucumber which is well known for its cleansing properties. The taste of this soup can be dramatically altered by the use of the herbs and spices mentioned or by alternating between lemon and lime.

Ingredients:

1 avocado
2 spring onions
1/2 red or green pepper
1 cucumber
2 handfuls of spinach
1/2 clove of garlic
Bragg Liquid Aminos to taste
100ml of light vegetable Bouillon (yeast free)
Juice of 1 lemon or lime
Optional: coriander, parsley, cumin.

Blend the avocado and stock to form a light paste, then add the other ingredients and blend.

Crunchy Sake Pickles
2 pounds mixed vegetables, such as 4x1/2” spears of English hothouse or Persian cucumbers, 4x1/4” spears of peeled carrots, and quartered radishes
1 1/2 tablespoons kosher salt
8 thinly sliced shiso or large basil leaves
1 red Fresno chile or jalapeño cut into 1/2” rings
3 tablespoons sake
2 tablespoons seasoned rice vinegar
2 teaspoons sesame seeds
1 teaspoon finely grated peeled ginger

Toss 2 pounds mixed vegetables, such as 4x1/2” spears of English hothouse or Persian cucumbers, 4x1/4” spears of peeled carrots, and quartered radishes, with 1 1/2 tablespoons kosher salt in a large wide nonreactive bowl. Press plastic wrap on surface of vegetables. Place a small plate over, then weigh down with two 28-ounce cans (such as canned tomatoes). Let stand at room temperature for 2 hours.
Remove cans, plate, and plastic wrap; transfer vegetables to a colander. Rinse well with cold water. Transfer drained vegetables to a large bowl. Add 8 thinly sliced shiso or large basil leaves, 1 red Fresno chile or jalapeño cut into 1/2” rings, 3 tablespoons sake, 2 tablespoons seasoned rice vinegar, 2 teaspoons sesame seeds, and 1 teaspoon finely grated peeled ginger. Toss to coat; cover and refrigerate, tossing occasionally, for at least 1 hour. DO AHEAD: Pickles can be made 1 week ahead. Keep chilled, tossing occasionally.
To serve, use a slotted spoon to transfer vegetables from pickling liquid to large mugs, mason jars, or bowls.
Read More http://www.epicurious.com/recipes/food/views/Crunchy-Sake-Pickles-51117470#ixzz28Fu56iMr

Crunchy Sake Pickles

  • 2 pounds mixed vegetables, such as 4x1/2” spears of English hothouse or Persian cucumbers, 4x1/4” spears of peeled carrots, and quartered radishes
  • 1 1/2 tablespoons kosher salt
  • 8 thinly sliced shiso or large basil leaves
  • 1 red Fresno chile or jalapeño cut into 1/2” rings
  • 3 tablespoons sake
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons sesame seeds
  • 1 teaspoon finely grated peeled ginger

Toss 2 pounds mixed vegetables, such as 4x1/2” spears of English hothouse or Persian cucumbers, 4x1/4” spears of peeled carrots, and quartered radishes, with 1 1/2 tablespoons kosher salt in a large wide nonreactive bowl. Press plastic wrap on surface of vegetables. Place a small plate over, then weigh down with two 28-ounce cans (such as canned tomatoes). Let stand at room temperature for 2 hours.

Remove cans, plate, and plastic wrap; transfer vegetables to a colander. Rinse well with cold water. Transfer drained vegetables to a large bowl. Add 8 thinly sliced shiso or large basil leaves, 1 red Fresno chile or jalapeño cut into 1/2” rings, 3 tablespoons sake, 2 tablespoons seasoned rice vinegar, 2 teaspoons sesame seeds, and 1 teaspoon finely grated peeled ginger. Toss to coat; cover and refrigerate, tossing occasionally, for at least 1 hour. DO AHEAD: Pickles can be made 1 week ahead. Keep chilled, tossing occasionally.

To serve, use a slotted spoon to transfer vegetables from pickling liquid to large mugs, mason jars, or bowls.



Read More http://www.epicurious.com/recipes/food/views/Crunchy-Sake-Pickles-51117470#ixzz28Fu56iMr





vegan mulligatawny detox soup recipe
Bryn’s comment: During Clean program, best if eaten for lunch, or leave out the chick peas and make it for dinner. Also, swap the sweet potato for winter squash. Still yummy!

This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Use organic vegetables for maximum detox. Adjust spices if you prefer a mild soup, as cayenne pepper packs some heat.Ingredients: 1 tablespoon avocado oil4 cloves garlic, minced1 inch fresh ginger, grated2 teaspoons mild GF organic curry powder1 teaspoon organic turmeric1/2 teaspoon cayenne pepper, more or less, to taste1 medium sweet or red onion, peeled, diced4 medium carrots, peeled and diced1 cup cauliflower florets, chopped2 large Granny Smith apples, peeled, cored and diced1 medium sweet potato, peeled and diced2 heaping cups thinly shredded cabbage1 quart fresh spring water2 cups organic fresh veggie juice blend (or your fave V8-style juice)1 14-oz. can organic chick peas, drainedA small pinch of sea salt, to taste1 14-oz. can coconut milk, stirredJuice from 1 medium lime, or to taste1-2 teaspoons gluten-free brown rice syrupFor garnish:Thin apple slices or shredded appleChopped fresh cilantro, if desired 

Instructions:For a slow cooker:

Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and brown rice syrup. Cover and cook on high according to your manufacturer’s instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat through 15 minutes.

For stove top:

Heat the avocado oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.

Stir in the spring water and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, lime juice and brown rice syrup. Stir well. Taste for seasoning adjustments. Heat through gently; don’t boil.

Options:


If you desire a smooth soup, puree the soup with a hand held immersion blender (or puree- carefully- in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.

If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.

It is also beautiful left as is, as a hearty, chunky stew.

Serves 4-6.

vegan mulligatawny detox soup recipe

Bryn’s comment: During Clean program, best if eaten for lunch, or leave out the chick peas and make it for dinner. Also, swap the sweet potato for winter squash. Still yummy!

This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Use organic vegetables for maximum detox. Adjust spices if you prefer a mild soup, as cayenne pepper packs some heat.

Ingredients: 

1 tablespoon avocado oil
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 medium sweet or red onion, peeled, diced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water
2 cups organic fresh veggie juice blend (or your fave V8-style juice)
1 14-oz. can organic chick peas, drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime, or to taste
1-2 teaspoons gluten-free brown rice syrup

For garnish:

Thin apple slices or shredded apple
Chopped fresh cilantro, if desired 

Instructions:

For a slow cooker:
Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and brown rice syrup. Cover and cook on high according to your manufacturer’s instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat through 15 minutes.
For stove top:
Heat the avocado oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.
Stir in the spring water and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
Add the coconut milk, lime juice and brown rice syrup. Stir well. Taste for seasoning adjustments. Heat through gently; don’t boil.
Options:
If you desire a smooth soup, puree the soup with a hand held immersion blender (or puree- carefully- in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.
If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.
It is also beautiful left as is, as a hearty, chunky stew.


Serves 4-6.


detox green soup recipe with broccoli, spinach and ginger

Bryn’s comment: There are many variations on this recipes - use whatever vegetables you have in your fridge to follow the basic recipe. I like to lightly cook the onions til slightly sweet in a little olive oil and water, with a dash of celtic sea salt. The avocado makes it creamy - another alternative is a dollop of coconut cream or coconut milk.
This easy detox soup can be thin or thick, depending upon the amount of water you add. It cooks up fast. We served ours with a modest scoop of hot cooked jasmine rice in the middle. Super good.Ingredients:1 tablespoon olive oil2 cloves of garlic, chopped2 tablespoons diced onion1 inch of fresh ginger, peeled and chopped4 cups fresh broccoli, cut up1/2 pound of fresh spinach leaves3 parsnips, peeled, cored, chopped2 ribs of celery, trimmed, choppedA handful of fresh parsley, roughly chopped Fresh water, as neededSea salt and ground pepper, to tasteLemon or lime juiceInstructions:Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don’t add too much water at first. You can always thin the soup later, if you need to.Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.Use an immersion blender to puree the soup.Taste test. Does it need brightening? Add a squeeze of citrus.Options:To make this a creamy (and still non-dairy) soup add a good dash of light coconut milk.

detox green soup recipe with broccoli, spinach and ginger

Bryn’s comment: There are many variations on this recipes - use whatever vegetables you have in your fridge to follow the basic recipe. I like to lightly cook the onions til slightly sweet in a little olive oil and water, with a dash of celtic sea salt. The avocado makes it creamy - another alternative is a dollop of coconut cream or coconut milk.


This easy detox soup can be thin or thick, depending upon the amount of water you add. It cooks up fast. We served ours with a modest scoop of hot cooked jasmine rice in the middle. Super good.

Ingredients:

1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped 
Fresh water, as needed
Sea salt and ground pepper, to taste
Lemon or lime juice


Instructions:

Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don’t add too much water at first. You can always thin the soup later, if you need to.

Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

Use an immersion blender to puree the soup.

Taste test. Does it need brightening? Add a squeeze of citrus.

Options:

To make this a creamy (and still non-dairy) soup add a good dash of light coconut milk.




This sauce looks bland from here. I know. All that white. But its totally not. I’ve had a jar of it in the refrigerator for the past week, and it’s one of those things that makes just about everything you put it on (or in) better. I go about making it in a mortar and pestle, but have done it in a food processor in the past when I’m short on time. We’re talking about garlic and green chiles worked into a paste, then bulked out with lots of scallions and cilantro. Coconut milk is the base, and the creaminess is balanced out with a good amount of fresh lemon juice.

Here’s my list of how I’ve used it - this recipe makes a couple of cups, and it is quite rich, so a jar goes quite a distance. 1. Swirled into a simple pureed asparagus soup. 2. Small dollops on top of a frittata. 3. Whisked into scrambled eggs. 4. Inside a version of these spring rolls. 5. Thinned out with a bit of broth in a saucepan, I then sautéed a couple handfuls of broccoli in it, added tiny pieces of tofu, a couple big spoonfuls of cooked quinoa, and some toasted almonds. Dinner.
There’s still half a jar left and thinned out, it makes a really nice base broth for any number of soups. So, next up, I think I’ll use it instead of a more traditional curry broth, in a big pot with lots of fresh vegetables, maybe some noodles….

Use full-fat coconut milk here, it gives the sauce better consistency and mouth feel. You can thin it out to your liking from there depending on how you’re going to use it. Like I said, it’s rich, but a little goes a long way. :)








Spicy Lemon Coconut Sauce

1 clove garlic, peeled1 medium jalapeno (or serrano) chile, deseeded and chopped1/2 teaspoon fine grain sea salt, plus more to taste1 tablespoons sunflower oil1 small bunch of scallions, thinly sliced (~8 scallions)1/2 cup finely chopped cilantro1 14-ounce can of coconut milk (full fat)3 tablespoons freshly squeezed lemon juice, plus more to taste

In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor (if you’re using it) just a few times.
Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.
Makes about 2 1/2 cups.

Prep time: 5 min

This sauce looks bland from here. I know. All that white. But its totally not. I’ve had a jar of it in the refrigerator for the past week, and it’s one of those things that makes just about everything you put it on (or in) better. I go about making it in a mortar and pestle, but have done it in a food processor in the past when I’m short on time. We’re talking about garlic and green chiles worked into a paste, then bulked out with lots of scallions and cilantro. Coconut milk is the base, and the creaminess is balanced out with a good amount of fresh lemon juice.

Parmesan Spread RecipeParmesan Spread Recipe

Here’s my list of how I’ve used it - this recipe makes a couple of cups, and it is quite rich, so a jar goes quite a distance. 1. Swirled into a simple pureed asparagus soup. 2. Small dollops on top of a frittata. 3. Whisked into scrambled eggs. 4. Inside a version of these spring rolls. 5. Thinned out with a bit of broth in a saucepan, I then sautéed a couple handfuls of broccoli in it, added tiny pieces of tofu, a couple big spoonfuls of cooked quinoa, and some toasted almonds. Dinner.

There’s still half a jar left and thinned out, it makes a really nice base broth for any number of soups. So, next up, I think I’ll use it instead of a more traditional curry broth, in a big pot with lots of fresh vegetables, maybe some noodles….

Parmesan Spread RecipeParmesan Spread Recipe

Use full-fat coconut milk here, it gives the sauce better consistency and mouth feel. You can thin it out to your liking from there depending on how you’re going to use it. Like I said, it’s rich, but a little goes a long way. :)

Spicy Lemon Coconut Sauce

1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tablespoons freshly squeezed lemon juice, plus more to taste

In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor (if you’re using it) just a few times.

Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.

Makes about 2 1/2 cups.

Prep time: 5 min

Beet Hummus Recipe

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INGREDIENTS
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.


METHOD
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups.

Beet Hummus Recipe

INGREDIENTS

  • 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
  • 2 Tbsp tahini sesame seed paste
  • 5 Tbsp lemon juice
  • 1 small clove garlic, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp lemon zest (zest from approx. 2 lemons)
  • Generous pinch of sea salt or Kosher salt
  • Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

METHOD

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.