Here are some awesome and delicious alkalizing recipes and food tips to help you get alkaline and love what you're eating at the same time!
Going alkaline is not a diet...it's a lifestyle and you won't last long if you feel like you can't eat anything or don't really love what you're eating so here's help!
I also want to let you know the pH Miracle books by Dr. Robert O. Young that I have links to on my Resources page
have tons of alkalizing recipes in them and they are a great resource. The recipes on this page though aren't in his books as a lot of them are my own
creations and things I like to eat but don't look at this page here and think this is all there is...far from it. I highly recommend any of the pH Miracle books as additional resources.
Ok, so
let's start with waking up in the morning. If you're
trying to alkalize you know coffee is out. It's 4.0
acidity and you're trying to get to 7.365 so here are a couple
of ideas to help you out in the morning.
When you're first trying to get off
of coffee for the first few days try mixing the 9.5 pH Kangen
water with your 4.0 pH coffee to raise the pH some and since
the restructured water enhances the flavor you would need to
use less coffee so try making your coffee with half the amount
you would normally use to slowly wean yourself off of
coffee.
I used to drink coffee for many
years and had a hard time letting coffee go although I've been
coffee free for several years now. But what I drink now
in the morning is my hemp protein shake that has raw cacao and
maca root in it. The maca root works on the endocrine
system and adrenals and gives you steady constant energy
throughout the day with no 2:30 - 3:00 crash like you get when
you drink coffee.
This shake is what gets me going in
the morning and keeps me going thoughout the day and though
not all the ingredients are alkaline... a lot of them
are. (I'm pretty sure hemp and maca root are alkalizing
and I know for sure the coconut milk is and quite possibly the
NanoGreens as well).
Here's my Morning Wakeup
Hemp Protein Shake Recipe:
2 cups Manitoba
Harvest hemp milk (2.5
grams of protein per cup = 5 grams of protein)
4 Tbsp. Manitoba
Harvest hemp powder (15
grams protein)
1 oz. (Approx. 1 heaping Tbsp.) of
organic raw cacao powder (5 grams of protein and 7 grams of
fiber), super high in antioxidants (more than either red wine
or blueberries) and also super high in magnesium, which
supports about 300 different body functions, and it also has
theobromin which is linked to increasing serotonin levels and
making you happier. You can easily find it online at www.navitasnaturals.com or other sites and often in health food stores as
well. (not sure the pH of raw cacao as most books
only cover processed cocoa, which is not the same
thing)
1 Tbsp. maca root - a super food of
the Incas in Peru (works with the endocrine system and
adrenals so you have sustained energy throughout the
day…especially useful if you don’t drink coffee.) Also has the
full spectrum of amino acids, fiber and other vital nutrients.
For more info visit www.macaroot.com
(word of caution though….in my experience it’s a little bit
like natural Viagra. If you take too much your libido will be
through the roof and unless you have an outlet, like a partner
for example, it will be a little uncomfortable with all that
sexual energy piling up….so just take it easy with the maca
root.)
It’s also much cheaper to buy it in
bulk… here’s where I get it in bulk: Bulk Maca
Root (maca root
is in the radish family and radishes are alkaline so my guess
is maca is most likely alkaline)
1/3 of a banana (for help
emulsifying the shake….otherwise the hemp powder will sink to
the bottom of the glass like mud and the banana helps keep it
suspended in the shake….too much banana makes the shake too
thick so I’ve found that 1/3 - 1/2 works perfect depending on
whether you’re using fresh or frozen bananas….just experiment
and find what consistency you like. (Some books say alkaline
some say acidic so I'm not sure)
You can also use avocado in place
of banana but you would need to add more stevia as well.
Start with about 1/8th of a medium sized avocado...it
emulsifies extremely well and you don't want the shake to get
too thick. Believe it or not avocado tastes great in
this shake and goes well with the other ingredients....just be
sure to use one that hasn't been stored in the same container
as onions! (avocados - definitely alkalizing!)
1/3-1/2 cup organic blueberries
(optional as they are moderately acidic)
I also add 1/4 cup dried goji
berries (sometimes also called wolfberries and if they come
from the famous Ningxia province in China then they are called
Ningxia Wolfberries) that I soak in the Kangen
9.5 pH water overnight. Reconstituted it makes about
1/2 cup. Goji berries/wolfberries are a nutritional superfood.
They are the highest anti-oxidant fruit known. You can
substitute the goji berries/wolfberries for the blueberries or
add them both. Goji
Berries/Wolfberries (unsure of pH after soaking overnight in 9.5 pH
Kangen water but my guess would be nearly neutral).
If you use the raw cacao powder you
will definitely need to add a little sweetener. I add a
little stevia to taste…about 1/4 teaspoon max as Stevia
is quite sweet. Stevia (alkalizing)
By the way stevia should be
green...like this:  NOT white! The white stuff I'm
not sure what it is exactly but it has an extremely unpleasant
aftertaste unlike real stevia which is nice. You can
also grow stevia in your garden or patio container
garden. It grows much like mint and fresh stevia leaves
are great too. I use one sprig in place of 1/4
teaspoon.
I also add a scoop of something
called NanoGreens which is supposedly equal to 10 servings of
greens and brightly colored fruits and vegetables. It
does have soy lecithin in it but when I emailed the company
and got a reply back from Dr. John Maher, Director Education
and Research BioPharma Scientific, Inc., he informed me that
soy lecithin does not contain any isoflavones/phytoestrogens. The nano
greens actually taste great and are organic and non gmo.
So here's the link for the
NanoGreens.
I also add about 1/2 cup of coconut
milk and 1/4 teaspoon of vanilla
powder. (this is just sun cured vanilla bean powder
NOT processed with alcohol)
So you get
25+ grams of protein, 10-13 grams of fiber (including the
banana and the maca root in addition to the hemp and cacao
powder), 1250 mg of omega 3, non-dairy, raw, vegan, organic,
non-gmo, super high in antioxidants, vitamins and minerals,
lots of greens and just plain tastes amazing and wakes
you right up in a good healthy way!
It's a LOT of shake
so I end up splitting it in half and drink the second part of
the shake as my second meal of the day...I try to eat 6-7
little mini meals throughout the day to speed up my metabolism
and drinking the whole shake at once is too much for me
but just experiment about what works for you.
Also the
goji/wolfberries tend to make the shake kind of thick over
time so if you let it sit too long it might
become too thick to drink or be pleasant. At this point
I add some 9.5 pH Kangen water or a little coconut milk to
bring it back to the consistency that I want.
Quinoa Flatbread
Here's my recipe for quinoa flatbread. Quinoa is a high protein grain (1 cup cooked quinoa is 14 grams of protein).
It's also one of the two grains (the other being buckwheat) that's on the alkalizing list. I usually cook the whole
quinoa grain and substitute it for rice but this time we're using organic whole grain quinoa flour. You can usually
find this at most any health food store and if they don't carry it usually they will special order it for you...but
if you can't get it at any store locally you can find it easily online. Here's a link to the one I get at my local health food store but
it's certainly not the only brand available but here's a link for the quinoa flour.
If you have a VitaMix you could even grind the quinoa grain into flour and do the recipe that way but for anyone
who doesn't have a VitaMix finding quinoa flour is pretty easy and this is a nice tasting flour too. This recipe
is also quick and easy and doesn't take a lot of time or talent...it's sort of like making pancakes....well it's actually
exactly like making pancakes....but in the oven...although you could probably do this in a pan on the stove too although
I haven't tried that yet.
And what's great about flatbread is that there's a huge variety of things that you can put on flatbread...just think of it
as regular bread that you eat open-faced. I'll put some recipes on this page for some of the toppings and spreads I like for flatbread but
first let's get to the actual flatbread.
Ingredients: 1 Tblsp grapeseed oil or extra virgin coconut oil - I prefer the taste of the grapeseed for this recipe.
(Grapeseed and coconut oil are the two best oils for cooking with because they can both go up to nearly 500 degrees before
breaking down. When an oil breaks down it changes molecular structure and becomes a harmful substance...a bad oil for the
body... not the good oil that the body needs. So stick with either grapeseed or coconut oil for cooking...you can easily find both of these oils at any
natural health food store or online.)
1 1/2 cups Kangen 9.5pH water or at least any kind of filtered purified water
1/2 tsp. Himalayan pink salt or sea salt
2 cups organic whole grain quinoa flour
1/2 tsp. Rumford brand (non-aluminum) baking powder
Mix first three ingredients
Add in flour and baking powder (mix well to smooth pancake-like batter consistency)
Heat the oven to 375 and put your baking sheet, or griddle in there to heat up for about 10 minutes (15 if you're using soapstone). You can also
use a soapstone baking pan, which is my favorite option, as soapstone is non-porous and holds temperature very evenly. Soapstone pots and pans
retain heat better than any other type of material and are incredibly energy efficient. I find though with the soapstone that I do need
to lightly grease the pan before I use it for the flatbread.
And since soapstone is also non porous it doesn't absorb bacteria and food doesn't stick to the pan as much making
cleaning incredibly easy with no harsh scrubbing or cleaning agents needed. I LOVE cooking with soapstone but love the easy cleanup even better...and it's
a great alternative to teflon pots and pans as teflon emits toxic gases when heated to anything above low heat.
Here's where I got my soap stone griddle, however, anything you currently
have on hand will work...you don't need to go buy something fancy just for this recipe.
Spoon the batter onto your baking sheet into the size and shape you prefer and to your desired thickness. When the top
appears to have a slightly dry or bubbly appearance, flip it over with a spatula and cook the opposite side. It takes only a couple of
minutes each side so don't wander off too far while it's baking.
Note: You can add more water or more flour for desired consistency...but play around with it and see for yourself.
And that's it! You now have a yeast free, alkalizing flatbread that's on the yes list!
So now that you've got your flatbread here's some toppings and spreads that I personally love!
Zatar
Zatar is a middle eastern / mediterranean topping that's used on flatbread to make something called Manoushi (or Manaeesh - plural).
We're not going to make it 100% exactly like they would traditionally because we're on an alkalizing mission so
if you're Lebanese please forgive this recipe...but it still is incredibly delicious in the end.
1 Tblsp Organic Dried Thyme
1 Tblsp Organic Dried Oregano
1 Tblsp Organic Dried Savory
1 Tblsp Organic Dried Marjoram
1 tsp. Sumac (In traditional recipes you would use much more sumac but since sumac is acidic we're going to use a very small amount. I
did find dried lemon juice crystals, which I plan to try at some point to substitute for the sumac, but haven't yet in this recipe...the ordering
info is a bit vague). Sumac is a tangy powder from the sumac berry. It's often used to make a lemonaid type drink and is traditionally used as an ingredient in taboule salad and in this recipe for zatar. If you have
a mediterranean grocery store nearby you can probably find it there or if not then it's easily available online.
Optional: 1 Tblsp raw sesame seeds (Traditionally you would use toasted sesame seeds but again you don't want to heat up the oil in the seed making it a toxic oil so you would need to use them raw.
I personally omit them from my recipe but you can put them in yours if you like...raw of course.)
If you have a coffee mill put the herbs in the coffee mill to make them more of a powder instead of the crushed dried leaves. If you don't have a coffee mill
just using the crushed dried leaves will be fine but it's a little better in powdered form. I tried to grind them in a mortar and pestal with very little
success but a coffee grinder works great if you have one but either way will work.
Once you've mixed the herbs and sumac together either ground up or in crushed leaf form then mix in some olive oil or hemp oil.
Traditionally you would use olive oil but hemp oil is what I use for this....but either one will be fine. Hemp is very high in omega 3's and it has the perfect ratio of omega 3's and omega 6 and it goes perfect with
this recipe...you can't use hemp oil for everything because it does have a strong flavor but for salads and this recipe it's really great...so if you're feeling brave try the hemp...I think you'll love it. If you want to add
raw sesame seeds in it go for it.
Ok, now that you've made the zatar spread it over the flatbread (after it cools down...you don't want to heat up olive or hemp oil and destroy the oil making it bad for you so just
wait for the flatbread to cool down before you spread the zatar on it). Then top it with fresh sliced onion, tomato slices and fresh mint leaves...and that's it! You've just made manoushi!
This is so
good...I eat it all the time and with this recipe it's also alkalizing and good for you and a good source of protein from the quinoa flour!
Tahini Sauce
Tahini sauce is the base for a couple of famous middle eastern / mediterranean dishes. If you add garbanzos (chick peas) to tahini you get hummus, if you add
roasted eggplant to tahini you get babaganoush, if you just use tahini sauce by itself it's a tangy and delicious dressing for
salads or for drizzling over roasted vegetables on flatbread.
This is also a very simple quick recipe that's fast and easy to make...my favorite kind!
Take 1 small clove of garlic or 1/2 of a large clove and in a mortar and pestal mash it up with himalayan pink salt or sea salt.
Even if you're a hard core garlic lover you still need to take it easy with the garlic in this recipe and mashing the garlic with
the salt is probably the most important thing in this recipe so don't skip this step!
I prefer using a wooden mortar and pestal over other kinds like marble because you don't have to worry about the marble chipping
or cracking. You can easily find them at most any middle eastern / mediterranean grocery store in your neighborhood but if you
can't find one here's one's I found online: Wooden Mortar and Pestal from Central Chef
This is an item you will be using quite often when making alkaline dishes that call for garlic so I would highly recommend a wooden mortar and pestal.
Garlic by itself is very strong and has
sort of a biting stinging taste to it when it's raw but the salt subdues the harsh biting sting so you get the raw garlic without
the bite. The salt also helps you grind the garlic. So just mash up the garlic into a paste with the salt.
Then in a bowl put in a few tablespoons of raw tahini paste which is basically just ground raw sesame seeds. Traditionally tahini sauce
is made with toasted hulled sesame seed paste but again all nuts and seeds with oil need to be raw for the oils to be good oils for the
body so we're doing this with raw tahini paste. I'm not the kind of cook that actually measures anything exactly. I cook to taste so this
recipe is the same...make it to suite your own taste. So put some raw tahini paste in a bowl and add the mashed up garlic and salt paste
and start with the juice of 1/2 lemon.
Mix the raw tahini paste, the mashed garlic and salt paste and the lemon juice until thoroughly mixed then start adding a LITTLE bit of Kangen 9.5pH or any
filtered purified water to the tahini and keep mixing. The consistency will start to change once the liquids get thoroughly mixed with the tahini paste and
this is where your preferences come in. Start tasting it. If it needs more lemon add more lemon, if you think it needs more salt add more salt, if it's too thick and
needs more water slowly add a little bit of water at a time and mix until you get the consistency you like....
and if you like it spicy add some cayenne pepper in it...
And that's it! You've just made tahini sauce! This should take under 5 minutes to make.
Now you can use the tahini sauce by itself to spread over either roasted or grilled vegetable slices like eggplant,
zucchini, and red bell pepper or on fresh vegetables like fresh tomato slices, cucumber and avocado or any of the alkaline
vegetables on the list and you can put them on the quinoa flatbread with the tahini sauce on them for a great sandwich.
Garbanzos, unfortunately, are moderately acidifying so you can't use the tahini to make traditional hummus but eggplant IS
on the alkaline list and if you're not allergic to eggplant, it's in the nightshade family and some people, including myself, are
allergic to eggplant, but if you can eat eggplant, you can roast the whole eggplant in the oven and then when it cools
down scoop the insides off of the skin and LIGHTLY mash with a fork or potato masher the roasted eggplant with the tahini sauce
and you get a famous middle eastern / mediterranean dish called babaganoush.
You don't want to put it in a food processor because you're
not going for a puree...you want it to have a little texture so only lightly mix the ingredients together. This is an awesome
spread for flatbread by itself or you can add fresh or roasted vegetables too!
Here's the texture you're going for with the babaganoush:
If you want to try an alkalizing version of hummus I've used French green lentils (which are on the alkalizing list...only barely
but they are there) so I've tried substituting the French green lentils for the garbanzos...this one you will definitely need
a food processor because with this one you are going for as close to a smooth of a paste as possible.
I will be honest...the lentils
for hummus is something you have to get used to because it's not the same texture or taste as what you're used to with traditional hummus...but it does work and although it doesn't have exactly the same texture or
taste as traditional hummus made with garbanzos it is alkalizing this way and you can definitely try it out for yourself and see what you think. I use it
on salads or on flatbread with avocado and the lentil hummus.
These are just some of the things I like to put on my quinoa flatbread. But it doesn't have to just be middle eastern /mediterannean style
toppings for it. It's basically bread so you could put anything on it really. Try some raw almond butter on it with some raw coconut nectar
which has a nearly neutral pH and is very low glycemic (35 glycemic index) and is only 16% sucrose as compared to 90% fructose with agave...which has gotten a bad rap recently.
This you could eat like a pancake or like a sandwich. You wouldn't want to eat it every day because even though raw coconut nectar is extremely low glycemic it still
is a sugar which does create acid...but every once in a while you will want to have a little sweet and stevia is obviously the best as it has no sugar at all but
you can't use stevia for everything and raw coconut nectar is your next best thing on the list....just use it in moderation.
A couple other topping ideas are organic unsweetened applesauce or, if you have a Trader Joe's near you, Trader Joes has an amazing reduced sugar blackberry preserve that goes really great with almond butter.
And, according to the Acid Alkaline Food guide, both apples and blackberries are alkaline forming, however, keep in mind these aren't zero sugar foods and sugars create acid so
definitely use these in moderation.
If you never let yourself satisfy cravings every once in a while you won't last long....I tried to go alkaline 3 years ago and was doing
it super strict for about 3 months but couldn't take it anymore and flipped out and started eating all kinds of acidic foods again...undoing ALL of my progress.
This time around I'm finding a lot more alkalizing things that I really like and enjoy eating and I'm finding it much easier this time to go alkaline because
I have more recipes in my box that I love...and I let myself have my treats when I want them....I just try to find the most alkalizing method to satisfy a craving. I think this is important.
So this brings me to my next recipe: Papaya Seed Salad Dressing
3 years ago when I tried to go alkaline I thought lemon was all you could use on salads...vinegars are basically out because of their
high acidity...that applies to MOST vinegars. I found out though that apple cider vinegar is just like lemon...it is acidic in chemistry before you eat it but
after it goes through the digestive process it becomes highly alkaline. Unfortunately this does NOT apply to balsamic and red wine vinegar...but it does apply
to apple cider vinegar. Now apple cider vinegar by itself is really not all that pleasant. I personally do not like it for a straight oil and vinegar
dressing but in this next recipe it works fantastic!
I like lemon but not every day and not all the time and certainly NOT with ALL the meals. My tastebuds like more sweet and savory tastes than sour tastes so lemon day after
day was part of the problem why I didn't last long the first time I tried to go alkaline. I do eat a lot of salad so it was important for me to find something other
than just lemon for a salad dressing. Something that satisfied my tastes for sweet and tangy but that was still alkalizing. After a little trial and error I came up
with a dressing I'm crazy about. Here it is:
Papaya Seed Salad Dressing
Ingredients:
Papaya Seed
Papaya Fruit
Red Onion
Apple Cider Vinegar
Organic Raw Cold Pressed Sesame Seed Oil
Himalayan Pink Salt or Sea Salt
Stevia
Papayas, according to the Acid Alkaline Food Guide on my Resources page,
are alkalizing and they are a low sugar fruit...obviously not as low as lemon, lime, grapefruit, tomato and avocado, which are the main fruits allowed on an alkalizing
diet, but papaya is still lower in sugars than most other fruits and the amount you'll get in the salad dressing is pretty nominal so this works
perfectly.
So you take a papaya and cut it lengthwise down the middle and scoop out the seeds of the papaya and put them in the blender.
Cut up a couple small chunks of papaya and add to the blender, a small amount of rough chopped red onion, about 1/2 tsp. of stevia to start with,
1/2 tsp. of himalayan pink salt or sea salt, about 1/8th of a cup of apple cider vinegar to start with and about 1 cup of organic raw cold pressed sesame
oil and blend.
Again this is season to taste according to your preferences. So start tasting it. If you think it needs more apple cider vinegar add a little more apple cider vinegar,
if you think it needs more salt add more salt, if you think it needs to be a little sweeter add a little bit of stevia etc...keep tasting it and make it how you
like it but these are the basic ingredients that you will play around with.
The end result is a thick, creamy, sweet and tangy alkalizing dressing that's a great alternative to just lemon and oil.
With the leftover papaya you can slice it up and eat it or blend it up with coconut milk and cinnamon and the smallest pinch of
stevia for a delicious smoothie drink that's also alkalizing!
This next recipe is a salad and it is probably my favorite salad ever! I LOVE this salad and would eat it all the time even if I wasn't trying
to go alkaline. The cool thing about this is that, in addition to only having alkalizing ingredients, it's also 100% raw for all the raw foodists out there...you guys will love this!
Kale is definitely on the alkaline list and is one of the most important greens to have in your diet. Kale
is considered the phytonutrient master. The latest research shows, that of all the vegetables, kale has the highest concentrations of phytonutrients, especially the carotenoid phytonutrients, lutein and zeaxanthin.
It's also a rich source of vitamin A and calcium.
So here is my Asian Inspired Sesame Ginger Kale Salad!
Salad Ingredients:
2 large red or purple kale leaves or 4 smaller leaves
1 cup of chopped green cabbage
1/2 red bell pepper diced
1 carrot grated or julienned
1/2 avocado diced
2/3 cup chopped kelp noodles
1/2 cup sliced raw almonds
1 Tbsp. Chia seeds
Dressing: Approximate amounts to start with and go from there....
1/4 cup raw coconut aminos
1 Tblsp. apple cider vinegar
1/4 - 1/2 tsp. stevia
1/4 tsp. ginger
1 small clove or 1/2 large clove garlic mashed with salt
2-3 Tblsp. raw tahini paste (ground sesame seed paste)
1-2 Tblsp. Kangen 9.5pH water or any filtered purified water
Rough chop the kale and put into a food processor and pulse until the kale is finely chopped...this is the fast and easy
way to chop up kale. If you don't have a food processor no worries...it will just take a bit longer to finely chop your kale.
Add the rest of the salad ingredients except the avocado...put the avocado in at the very end after you've thoroughly tossed your
salad with your dressing.
The kelp noodles are entirely optional. They are fun and add a bit of texture to your salad. You can usually find them
next to the tofu in the refrigerated sections at the grocery store or you can get them online. They look and feel and even almost taste like glass noodles except they are made with
a sea vegetable instead of starch.
Chia seeds are great to put in the salad. Chia seeds are the highest vegetable source of omega 3. 1 Tblsp has 2375 mg of omega 3.....that's
a LOT! They also have 6 different antioxidants and have higher protein content than soy. They are virtually tasteless and become slightly gelatinous when moisturized so they simply add a little crunchy, gelatinous texture and a ton of nutrition but don't
affect the flavor of your salad much.
Chia seeds are available at most any health food store or you can get them online. I've also started slipping chia seeds
into my cat's wet food and her coat has started to get really shiny and glossy with a lot less shedding...but that's a whole other topic so back to the salad....
So add all the salad ingredients except for the avocado and now for the dressing. First mash the garlic with salt in a mortar and pestal
to take the bite out of the garlic and mix all the ingredients together...this is sort of like making tahini except instead of lemon we are using
apple cider vinegar, coconut aminos, ginger and stevia.
Coconut aminos are like soy sauce except soy sauce has a pH of around 4.5 and coconut aminos have a nearly neutral pH. Coconut aminos also
have 65% less sodium than soy sauce and have 17 different amino acids and coconut aminos are a raw food product.
Again this is season to taste...if you think it needs more coconut aminos add more coconut aminos, if you think it needs more apple cider vinegar add more apple cider vinegar, if you think it needs more stevia add more stevia and so on...
Once the dressing is done put it on the salad and toss thoroughly then at the very end add in the diced avocado. And that's it!
This salad is
nutritious, delicious and actually very filling so this recipe is like 4-5 meals....so that means less time in the kitchen preparing meals and more time doing other things....that's a cool bonus to a great meal!
My next recipe is for Creamy Asparagus Soup
This recipe is also pretty easy and simple.
Ingredients
1 bunch of asparagus
1 onion chopped
1 cup chopped garlic chives or if garlic chives aren't available 1 clove of garlic
1 avocado
1 tsp. himalayan pink salt or sea salt
1 - 1 1/2 quarts Kangen 9.5pH water or any filtered purified water
Chop up the asparagus, onion and garlic chives or garlic clove and put in a pot with the water and salt and cook until
the asparagus is tender but not overcooked. Take off the stove and let all the ingredients cool down to warm but not hot...and put all of the
soup contents in the blender and add the avocado. If you've made more soup than the blender can handle just blend in
batches filling the blender no more than about 3/4 full each time.
The avocado is incredibly emulsifying and gives the soup it's creamy texture but you'll want to eat this soup warm not
hot so you don't destroy the healthy oil in the avocado. So you have a creamy, alkalizing, dairy free cream of asparagus
soup that's wonderful with salads or sandwiches or all on its own. This recipe makes a lot of soup so you'll have some
on hand for a few days after making this...very quick and convenient and delicious!
If all of my recipes were in a contest this next recipe would be hands down the trophy winner! This is so amazing good that
I wish I had discovered this years ago. This recipe is for cilantro garlic mashed cauliflower in place of garlic mashed potatoes. This is
also quick and easy to make so not a lot of time in the kitchen with this one and it's not only incredibly delicious but alkalizing too! You
absolutely won't miss your mashed potatoes with this recipe.
Cilantro Garlic Mashed Cauliflower
Ingredients
1 large head of cauliflower
1 bunch of cilantro (stems trimmed and triple washed)
1 or two cloves of garlic (depending on how much of a garlic lover you are)
1 - 1 1/2 tsp. himalayan pink salt or sea salt (start with 1 tsp. and after it's cooked and pureed if you need more add more)
2 Tblsp. Flax or Udo's Oil
Kangen 9.5pH water or any filtered purified water
Cut up the cauliflower into pieces and put into a pot. Trim the ends off of the cilantro approximately where the tie is holding the bunch
together but do not chop the cilantro. This will make it easier to separate the cilantro from the cauliflower after it's cooked.
Make sure to triple wash your cilantro so there isn't any dirt in it or you will have gritty mashed cauliflower. Don't just wash it under water from the faucet as this method doesn't get the dirt off. You need to completely immerse the cilantro in
a bowl of water and wash it at least three times until all the dirt is gone and the water is completely clean and clear after the last rinse.
Add the cilantro, garlic clove(s), salt and some water...about an inch and a half in the bottom of the pan and cook all the ingredients until
the cauliflower is soft and tender but not overly mushy...about 15 minutes or so.
Let the cauliflower cool down a bit so it's still warm but not hot. With a slotted spoon removed the cauliflower and garlic clove
from the pot and put into a food processor. Separate the cilantro out of the cauliflower if you want to keep it looking like traditional
white mashed potatoes but if you don't care if it's green then leave about half of the cilantro with the cauliflower. Add 2 Tablespoons of flax or Udo's oil and
puree in the food processor....or pulse chop if you want it a bit chunkier for more texture.
Here's what the cauliflower would look like if you left the cilantro in:
I personally like the flavor better with the cilantro in but if you want to keep it looking more like traditional mashed
potatoes then separate the cilantro out. There still is some of the cilantro flavor that gets cooked in with the cauliflower so
just try it both ways...it's a really unique flavor and the perfect alkaline replacement for mashed potatoes.
Stay tuned...more recipes to come.....
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