¼ watermelon, cut into approx. 2cm slices
1 packet of edamame, available from japanese grocer in or out of pods
½ C Vietnamese mint leaves or mint, washed
½ bunch of watercress, washed- other lettuce greens also work
1inch ginger, grated
1tsp sea salt
½tsp white pepper
1tsp sesame oil
1Tb olive oil
½ lime, juiced
Grill watermelon slices for 2 min on each side, grilling makes it sweeter and slightly smoky.
Boil edamame for 5 min and drain, remove from pods if necessary.
For dressing mix together ginger, salt, pepper, sesame oil, olive oil and lime. Taste and season for balance.
To serve, top grilled watermelon with edamame, watercress, mint and dressing.
Edamame are young green soybeans. They have a sweet light nutty flavour, delicious hot or cold and are highly nutritious.
2 eggplants, cut into quarters lengthways
1 Lt vegetable broth
4 red chilli, cut into quarters lengthways
4 garlic cloves, smashed
8 dates, roughly chopped
2 inch ginger, grated
1 Tb sesame oil
2 Tb sesame seeds, toasted
3 spring onions, trim ends and slice
1 lime, cut into wedges
Pour broth into a large pot; add chilli, garlic and dates. Bring to boil then add eggplant. Lower heat and simmer with lid on for 20 min, gently turning eggplant halfway. Remove eggplant and set aside. Reduce broth with lid off until it thickens, then add ginger cooking for 1 min. Pour broth through a sieve into a bowl, discard solids. Add sesame oil to remaining sauce.
To serve pour sauce over eggplant, top with spring onion, a squeeze of lime and sesame seeds.
Eggplant also known as aubergine is a fruit. They should be eaten when still young because they contain fewer seeds, making them less bitter.
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.
1 Tb flaxseed, ground
3 Tb warm water
1 large parsnip, grated
1 carrot, grated
2 spring onions, finely sliced
Sea salt, white pepper
¾ C almond meal
3 Tb tahini
1 clove garlic, crushed
½ lemon, juiced
3 Tb warm water
1 cucumber, peeled into ribbons
4 radish, sliced
1 avacado, sliced
Nori, cut into small strips (scissors work well)
Sesame or olive oil for frying
Stir flaxseed into 3Tb warm water, sit for 5 min to make gel (This replaces an egg to bind mix).
Mix parsnip, carrot, spring onion and a pinch of salt and pepper, add gel and combine well.
Stir through almond meal. Form fritters about 10cm in diameter, pressing together firmly.
Refrigerate while other prep is done.
For sauce mix tahini with lemon juice, garlic and a pinch of salt. Add warm water for desired consistency.
Fry fritters in hot oil until golden. Transfer to paper towel.
To serve, top fritters with tahini, cucumber, radish, nori and avocado.
Tahini is a paste made from sesame seeds. You can buy hulled or unhulled, both work for this recipe.
Unhulled has a higher nutrient content though hulled has a less bitter taste.
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.
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!