2 sweet potatoes, (1 per person) skin on, if washed dry thoroughly- moisture will make fries soggy
2 Tb sumac
1 tsp cumin
2 Tb olive oil
1 tsp sea salt
1 avocado, scooped out
3 Tb parsley
½ lemon, juiced
1 garlic clove
½ tsp paprika or cayenne pepper (hotter)
Pinch sea salt & white or black pepper
1Tb olive oil
Chop sweet potatoes into approx. 1cm cube lengths, trim thin ends of to avoid burn.
Place on a tray lined with baking paper. Drizzle with olive oil, sumac, cumin and salt. Toss to coat and place in single layer with separation. They will not crisp up if touching.
Bake for 15 min at 200°, turn and bake for a further 15 min. Cool for 5 min and serve with aioli.
For aioli, place all ingredients in a food processor and blend until combined. Season to taste. Sprinkle with paprika to serve.
Sumac is a dried berry; it has a tangy and lemony flavor. It can be cooked or sprinkled over dishes, particularly good over salads.
1 medium broccoli head
1 red chilli, sliced
2 garlic cloves, crushed
3 Tb olive oil
1.5 tsp sea salt
1 tsp white pepper
½ lemon juice and zest
3 Tb parsley leaves, sliced
3 Tb Oregano leaves- optional
½ C slivered almond, toasted dry in frypan
Sit broccoli head (upside down) in a bowl of boiling water for 3 minutes, remove and rinse under cold water. This will wash and slightly soften broccoli. Shake off excess water and chop finely, discarding the stalk.
Heat 2 Tb oil of in a fry pan, add chilli, garlic, lemon zest, salt and fry for 1 minute then remove from heat.
Stir in broccoli, parsley, oregano, lemon juice, pepper and remaining oil, coating well. Season to taste.
Top broccoli mix with almonds to serve.
Broccoli florets are good source of Vitamin C (antioxidants), vitamin A (for healthy eyes) and folate (helps red blood cell production, particularly important for pregnancy).
An alkaline blog is not complete without a nutrient rich green smoothie recipe!
It is best to blend over juicing so that the fiber content is not lost.
Fiber has many benefits, some include slowing down the release of sugar into the blood stream (avoiding sugar rush or spikes), it binds with toxins and cholesterol preventing absorption and helps you stay full longer.
Juices oxidize so its so it is best to drink straight away or within 24 hours and kept airtight.
5 kale leaves, washed stems removed
½ cucumber, cubed
1 C coconut water
½ lemon, juiced, slice for garnish
2 Tb mint leaves
1 banana, peeled
Place all ingredients in blender and mix until smooth.
300gm firm tofu, cubed
1 onion, diced
1 sweet potato, diced
½ cauliflower, cut into florets
200gm green beans, ends trimmed
1 Tb garam masala
1 Tb ground coriander
1 tsp turmeric powder
½ tsp chilli powder or 1 red chilli
10 curry leaves (recipe remains flavoursome if leaves or one of spices is unavailable)
1 inch ginger, grated
1 garlic clove, crushed
2 C vegetable broth
Coconut oil (or olive oil)
1 C natural yogurt
4 Tb mint (or coriander), chopped
2 tomatoes, diced – optional
Heat 1 Tb oil and fry tofu until golden, remove and set aside on paper towel.
In a large pot with a lid, saute onions in 1Tb of oil. Add spices, curry leaves, ginger and garlic and fry for 2 min.
Stir in sweet potato and fry for further 1 min.
Add broth and pinch of salt. Simmer with lid on for ½ hour.
Add cauliflower, cook for 5 min with lid on, then add beans cook for a further 2 min.
Sweet potato will mash down and thicken sauce.
In a small bowl mix mint with yogurt.
To serve, top curry with yogurt and fresh tomato.
‘Garam masala’ means warm spices (warming for the body). A typical Indian mix has cumin, cinnamon, cloves, pepper and cardamom.