Cabbage rolls in lemongrass & 5 spice broth

Cabbage rolls in 5 spice broth

8 large chinese or savoy cabbage leaves, 2 small ones can overlap as 1
Pot of boiling water
300 gm firm tofu, place block on paper towel to absorb excess water
1 medium carrot, grated
½ onion, finely diced
1 inch piece ginger, grated
1 large garlic clove, crushed
1 Tb ground flaxseed, this is an egg substitute to bind mix. Also see note.
1 Litre vegetable broth
1 Tb coconut or sesame oil
1 tsp Chinese 5 spice powder
1 red chilli, remove seeds and slice
1 stalk lemongrass, discard top, end and outer leaves, cut in half and half again lengthwise
chives for garnish

Trim cabbage stems and plunge leaves into boiling water for 2 min or until pliable, remove run under cold water and lay on a clean t-towel.
For the broth
Heat oil in a large pot with lid, stir in 5 spice. Add broth, lemongrass and chilli. Bring to boil then reduce heat and simmer with lid on for 15min.

Mash tofu with a fork in a medium bowl. Stir in carrot, onion, garlic, ginger, flaxseed and pinch of salt. Mix well so that flaxseed can bind mix.
Lay cabbage leaves out and place 2 Tb of tofu mix into centre, roll and fold in edges. Repeat with remaining leaves and mixture. Hold together with toothpick if necessary.

Place cabbages rolls fold side down into broth. Cover and simmer gently for 10 min.
Serve rolls with broth and top with chives.
Makes approx. 8

Note- Flaxseed can be bought whole or ground. If you buy ground, store in the freezer because the oil oxidizes quickly and will go rancid. Whole seeds can be ground in a pestle & mortar or coffee grinder.

Chinese 5 spice powder is blend of cloves, fennel, cinnamon, star anise and Szechuan peppercorns. This combination delivers sweet, sour, spicy, bitter and salty!

Roasted beetroot, kale and quinoa salad with horseradish

½ bunch kale, washed, stems removed and sliced
1 bunch baby beetroot, leaves & roots trimmed. Keep small leaves for garnish.
8 sprigs thyme
3 garlic cloves
3 inches horseradish root, store bought may be used but the added vinegar will not be alkaline.
1Tb water
½ lemon
Sea salt & pepper

Cut beetroot in half and drizzle with olive oil and a pinch of salt on baking tray. Roast for ½ hour at 200°c, after 15min add garlic and thyme. Toss together turning beetroot.
Cook quinoa according to pack directions, ratio is often 1cup quinoa to 3 cup water in a saucepan for 15 min. Set aside.

Peel horseradish and roughly chop. Blitz in food processor with 1Tb water. When finely chopped add pinch of salt, 1Tb lemon juice and roasted garlic, squeezed from cloves. Blitz together.

Heat 1Tb oil in a large fry pan on medium heat; add kale and wilt, 2min. Fold through quinoa, season with salt & pepper.
Serve kale mixture, topping with beetroot, beetroot leaves, lemon squeeze and horseradish sauce.

Beetroot and Horseradish are fabulous together!

Cauliflower and asparagus ‘risotto’

Cauliflower and asparagus 'risotto'

½ medium cauliflower, grated to rice texture
½ bunch sage, leaves picked
3 Tb olive oil
1 onion, diced
2 cloves garlic, finely chopped
½ C wild rice
1.5 C vegetable broth
1 bunch asparagus, snap ends off and discard, cut into 2cm pieces
1 lemon, zest and 1/2 of juice
Sea salt and white pepper

Fry ¾ sage leaves in 1Tb oil on a medium heat for 20 seconds or until crisp, set aside on paper towel.
Finely chop remainder sage.
Heat remaining oil and fry onion in medium saucepan until softened, add garlic.
Stir in wild rice, fry 2 min, add broth and simmer with lid on 30mins.
Add cauliflower, chopped sage, lemon zest, pepper and 2tsp of salt.
Simmer gently uncovered reducing broth, approx. 10 min.
Stir in asparagus and simmer for 3 min.
To serve top with fried sage and a squeeze of lemon.
2 large serves, 4 as a side dish

Other vegetables are also great in this cauliflower base risotto, such as pumpkin and beetroot.

Wild rice is not actually a rice grain; it’s a grass seed.
It is more nutty and chewy than rice; high in antioxidants, fibre and protein.

Tofu wraps with coriander pesto

Tofu wraps with coriander pesto

300gm firm tofu, cut into long blocks & place on paper towel to absorb water
½ tsp cayenne pepper
½ tsp smoked paprika (pimenton)
2 Tb olive oil
1 baby cos lettuce, washed and separated into cups
½ bunch coriander, washed, roots trimmed and roughly chopped
2 cloves garlic, remove skin
½ lemon, zest and juice
2 tomatoes, diced
½ red onion, diced
sea salt & pepper
½ avocado, diced

Mix 1 Tb oil and spices together, add tofu and coat.
For pesto, blitz together coriander leaves and stalks, remaining oil, garlic, pinch salt, lemon zest and ½ juice. Set aside in small bowl.
Mix together tomato and onion to make a simple salsa, season with salt and pepper.
Squeeze remaining lemon juice over diced avocado.
Fry tofu on a medium heat until golden brown.
To serve, place tofu piece into lettuce cup and top with salsa, avocado and pesto.

Firm tofu will take on more flavour than soft because the water content is lower. Tofu is high in protein, calcium and iron.

Zucchini ‘pasta’

Zucchini 'pasta'

Punnet cherry tomatoes, sliced in half
2 Tb olive oil
4 medium zucchini
½ onion, diced
2 clove garlic, crushed
½ lemon, zest & juice
1 chilli, chopped finely (deseeded if you don’t like it too hot)
½ bunch basil, chopped, reserve some leaves for garnish
3 Tb parsley, chopped
Sea salt & pepper

Preheat oven at 200°c and line baking tray with baking paper.
Place tomatoes on tray skin side down, coat well with olive oil and salt.
Roast for 30min or until shriveled.

Make zucchini ribbons with a vegetable peeler.
In a large frypan sauté onion in olive oil, add garlic, chilli and a pinch of salt.
Add zucchini ribbons & zest, gently toss until softened.
Fold through tomatoes, lemon juice, herbs and season with salt & pepper.

Rub your hands on stainless steel (sink) to eliminate garlic odour.

Sweet potato and parsnip soup

Sweet potato and parsnip soup

2 sweet potatoes, peel & chop, 1 inch cubes
1 large parsnip, peel & chop, 1 inch cubes
1 onion, diced
1 clove garlic, diced
2 Tb olive oil
1 tsp turmeric powder or 2cm fresh turmeric, grated
1 tsp cinnamon
1 litre vegetable broth
sea salt
Optional garnishes
¼ C flaked almonds, toasted
1 pear, sliced
parsley leaves

Fry onion in oil until soft, add spices fry 1 min.
Lower heat and add garlic, fry 1 min.
Stir in sweet potato, parsnip and a pinch of salt.
Pour in broth and simmer with lid on for 40 min, stir occasionally.
Blitz or blend soup until smooth.
Sprinkle with toasted almonds, parsley and sliced pear to serve.

Stock is cooked with bones and broth is not, ‘Vegetable stock’ is often an incorrect term.

Eggplant salad with spiced yogurt

Eggplant salad with spiced yoghurt

2 eggplants, sliced 1 cm thick
olive Oil
sea salt & Pepper
200gm natural yogurt, unsweetened
1tsp cumin
2tsp ground coriander
½ C raisins, hydrated in boiling water for 2 min
½ pomegranate, tap the back with a wooden spoon to remove seeds
¼ C parsley, pick leaves

Brush eggplant with oil, season with salt & pepper,
Chargrill or bake (30min) until soft.
Mix cumin and ground coriander through yoghurt, set aside.
Layer eggplant on serving plate, dollop spiced yogurt,
Scatter raisins, parsley, pomegranate seeds and serve.

Unsweetened natural yogurt has a neutral pH


Thank you for visiting JJ eats Alkaline!

I will be sharing an alkaline recipe each week.
To kick things off, this week I will post some extra recipes.

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Happy cooking and eating!