meet the Alkaline Sisters - Julie and Yvonne. these women are amazing. they proclaim a message that people desperately need to hear - and live by! they have taken alkaline living to a whole new level and make it not only delicious, but easy-to-follow and beautiful!!
we've taken a few of our favorite recipes from their website and compiled a must-try list of meals to introduce you to the essentials of alkaline living. so read on and learn what it looks like (and tastes like) to take control of your health with these powerful recipes that will have you feeling energized and wanting more!
and we HIGHLY recommend you follow these brilliant sisters on their blog. you'll learn more about the extensive research and science they provide to educate the public on significant ways to combat disease through nutrition. they will teach you things about food that will have you saying to yourself "why didn't I know that years ago". seriously.
Tomato Basil stuffed Spaghetti Squash w/ Garlic Almond Cheeze
Yield: 4 servings
2 med organic spaghetti squash
12 organic roma tomatoes, diced
4 organic leeks chopped, or one organic onion diced
3 cloves garlic, crushed
1 1/2 tbsp extra virgin olive oil
pinch himilayan salt
pinch stevia powder
8 tbsp chopped fresh basil
Halve both squash, scoop out seeds and loose fibers. Bake face down on baking sheet with 2 cups water in pan for approx 1 hour at 300°F till spaghetti squash is fork tender and spaghetti strings pull freely from the skin. While squash is baking, saute onion & garlic with olive oil in saute pan over low heat till translucent. Add diced tomatoes and cook on low for about 6-8 mins til heated thru and softened. Add 1/2 chopped basil, salt and a pinch of powdered green stevia to sweeten slightly. Place 1/2 mixture in blender and process til combined but NOT pureed. Pour back into pan and stir mixtures together. Turn off heat until squash is ready. Using a paring knife stroke the length wise once or twice in each squash to cut noodles in half or in thirds making them easier to eat. Re-heat sauce gently if needed and spoon into each squash half and top with fresh basil. Sprinkle with almond nut cheeze and serve.
For Garlic Almond Cheeze
2/3 cup organic raw almonds
1 clove fresh garlic
1/4 tsp Himilayan salt
Combine in food processor or high speed blender till nicely ground. Pour into bowl for serving along with squash.
[Winter squash is a primary food source of alpha-carotene and beta-carotene - thus it is very high in Vitamin A as well as Vitamin C, B6, Vitamin K, and minerals manganese, potassium, copper and magnesium to name a few. A good dose of omega-3 essential fatty acids and omega-6 fatty acids is also of great benefit. All these nutrients will benefit the body by helping to minimize inflammation and thus prevent cancer and heart disease while improving brain function. Of course because we have baked it, we will lose some of the vitamins, especially vitamin C, being very sensitive to heat, but the minerals are not affected by the heat. I recommend always to have a salad of raw colourful veggies and greens to complement a cooked dish to ensure that you don’t miss out on any nutrients and to replace lost enzymes that are helpful in digestion of cooked food.]
Mango Avocado Salad Dressed with Coconut Curry
yield: 4 servings
1/4c cold pressed sunflower oil
1/4c thick coconut milk (not light)
juice of 1/2 lime
2 tsp curry powder
2 drops liquid stevia
pinch celtic sea salt
1 large head of curly leaf lettuce washed and spun dry, some chopped, some whole
1 mango diced
2 avocados sliced
1/2 cup whole raw cashews
6 radishes diced small
Combine sunflower oil, coconut milk, lime juice, curry, stevia and salt. Wisk together well. Let stand as you prepare salad. Assemble greens, sprouts, mango, avocado and radish on 4 salad plates. Drizzle dressing over salad, top with cashews and serve immediately.
Alkaline Green Smoothie
yield - 1 smoothie (12-16oz)
3 medium Kale leaves, torn
5 stems fresh mint
3 stems fresh parsley
1″ piece fresh ginger
1 cup coconut water
fresh juice of one lime
1-2 tsp udo’s oil
1-2 tbsp hemp seeds
2-3 drops stevia
Place all ingredients into high speed blender
and mix until smooth, adding a little filtered water if needed for
Optionally, I sometimes add 1/2 cup frozen berries–blueberries, raspberries or strawberries, as they are low sugar fruit that is healthier to add than other super sweet fruits. You might like to use almond milk as a substitute to avoid the sugar all together.
Crunchy Salad of Pink and Purple Veggies
Yield: Serves 4
6 purple stripe beans chopped fine
1 cup red cabbage chopped fine
1 candy cane beet diced fine
5 radishes chopped fine
1 lemon cucumber diced
1/2 cup jicama diced fine
2 apples peeled and diced
For the Dressing
1/4 cup olive oil
Juice of 1/2 lemon
3 drops stevia
1 tbsp fresh thyme chopped fine
1 tbsp fresh stevia leaf chopped fine – optional
pinch of celtic sea salt
Place all veggies & apple in a large bowl. Toss to combine. In a glass measuring cup combine all dressing ingredients and wisk well. Pour over veggie mixture, toss and serve. Garnish as desired.
Broccoli Quinoa Salad To-Go
Yield: 4-6 lunches
3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup raw nuts – cashews, almonds or pine nuts
1/3 cup rice Parmesan
sea salt to taste
2 tablespoons fresh lemon juice (usually 1 med. lemon)
1/4 cup olive oil
2 tbsp hemp oil (amazing omega 3-6-9′s added here)
1/4 cup almond milk (unsweetened)
optional toppings- sliced avocado , hemp nuts, raw chopped nuts or seeds
Cook the quinoa: 2 cups water and 1 cup quinoa (rinsed) and bring to boil and then simmer for approx 10 minutes till water is mostly absorbed then set aside with lid on for a wee bit to soften further and absorb remaining liquid. Stir and then allow to cool. Pour off any excess liquid.
Bring a pot of water to boil and season generously with 1 tbsp good sea salt, then add the broccoli and allow to turn bright green with just 1-2 mins max cooking time. Drain and then run cool water over to stop it from cooking further. Set aside 3 cups of this cooked broccoli for use later.
Now combine remaining ingredients except oil and milk in a food processor creating a finely blended mixture. Add oils and milk and mix til just combined, NOT pureed. Combine this mixture with the remaining 3 cups of broccoli and season with sea salt to taste.
Pack your lunch box with toppings of hemp nuts, chopped raw nuts and even sliced avocado combined with a generous heap of mixed greens. If you have 50% broccoli salad and 50% greens you’ll have approx 30-70 ratio of veggies and greens to the quinoa which is a perfect alkaline proportion.