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  • Alkalizing Recipes

    BREAKFAST

    Contrary to popular opinion, breakfast doesn’t have to be filled with sweets and empty carbohydrates!  Why not start the morning off right by loading up on the most healing energizing foods?

    First of all, first thing in the morning I recommend that you hydrate with ½ to 1 liter of radioactive water

    FatShake

    (VitaMix Recipe)

    - 4 ice cubes
    - 3 inches of a cucumber
    - 2-3 cups of spinach
    - 1 avocado
    - 1/4 cup olive oil
    - 1/3 lime squeezed juice
    - 1/2 tsp RealSalt (sea salt)

    Put in a glass and eat it with a spoon like a  pudding, this is a perfect breakfast to maintain your alkaline diet.

    For regular blender add one ingredient at a time as you are making the FatShake plus use 1/4 cup of radioactive water with ice in the beginning.

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    Omega 3-6-9 Pancakes with Coconut Cream Filling

    It’s best to use the freshest organic seeds and grains for the freshest and most nutritious pancakes.  These raw seeds will give you a terrific blend of healthy Omega 3-6-9’s for healthy cells especially for your heart and brain!  The ground flax seed is an excellent source of fiber and lignans studied to be very effective against breast and prostate cancers.

    Preparation: Measure out seeds and mix together:
    1/4 cup raw pumpkin seeds
    1/4 cup raw sunflower seeds
    1/4 cup raw sesame seeds
    1/2 cup raw golden or brown flax seeds

    In a coffee grinder, grind the seeds to flour in 1/3 cup batches. (or grind all at once in your Vita Mix blender to flour)

    Measure out one cup and put it in a bowl for the pancake recipe. Store the rest in the fridge or freezer for another time.

    Ingredients:
    1 cup seed flour
    1 cup buckwheat, millet or spelt flours, or a combination of other (quinoa, amaranth, bean flour)
    1 & 1/2 tsp. baking soda
    1 tsp. Real Salt
    optional: 1 tsp cinnamon or pumpkin pie spice blend
    optional: 1/16th tsp. Stevia
    Almond milk (unsweetened) or water to make the right consistency (batter thickens after sitting a couple of minutes)

    Directions: Pour or spoon batter into a fry pan and cook in Coconut or Grapeseed oil, on both sides. Buckwheat Pancakes

    Variation: Use 2 cups of buckwheat (made from raw buckwheat kernels) for the flour and follow same directions for seed pancakes.

    Anything Pancakes: Any combination of flours (seed, nut, grain, bean) follow same directions for seed pancakes.

    Coconut Cream Whipped Topping
    1/3 cup coconut milk
    1/2 tsp. Frontier non-alcohol vanilla,
    1/8th tsp. white Stevia powder or liquid
    1 tsp. fresh lemon juice

    For the coconut milk it’s best to always keep a couple of cans of coconut milk in your fridge.  The thick creamy part will come to the top and you can skim it off the top.  It makes a great thick creamy ingredient for your topping. If you don’t have coconut milk already in the fridge you can simply add 1 cup of tofu and blend it in a blender to thicken it.  Otherwise you can just whip it up by hand and serve over your pancakes.

    You can make a huge batch and store them in the fridge or freezer for later and warm up in dehydrator or low heat warm oven. YUM!!!!!!!!

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    “Russian” or “Incan” Zip!

    Named due to the cooked or soaked buckwheat that is eaten as a main staple in Russia. Buckwheat is actually not even a grain and it is actually on the alkalizing side of the scale.

    You can also make this dish with Quinoa which is also alkalizing and even more nutritious. Regarded by the ancient Incan Indians of Peru as the “grain of the gods” due to its many healing properties.  It actually contains all of the essential amino acids which is unhaerd of in a grain.

    1-2 cups of cooked Buckwheat or Quinoa ( to cook, simply boil 1 part of grain per every 2 parts of water and let simmer until soft) You can also soak the grains in water overnight in the fridge and rinse in the morning if you prefer your grains raw.
    Juice of ½ lemon or lime
    1-2 tsp. oil (cold pressed olive, flax, borage, Udo’s or hempseed oil)
    1-2 tsp BraggTM Liquid Aminos or ½ tsp RealSalt
    1 tomato, chopped
    1 avocado, sliced
    1-2 cups lightly steamed or raw broccoli or broccoli sprouts
    optional: crunchy red onions
    Zip (Spice Hunter brand spice with garlic and chili powder) or any preferred spice blend.

    Put ½ -1 cup of grain in a bowl. Slice the vegetables (tomato, avocado, broccoli, and onions) and put on top.  Next drizzle the oil, Braggs or RealSalt, and lemon or lime juice on top.  Sprinkle with Zip or your favorite spice blend.  Voila!  You have a highly nutritious filling breakfast.

    SALADS

    Simple Green Mesclun Salad with Lemon/Olive Oil Dressing

    I bag of Mesclun Salad mix
    1 red onion
    2 tomatoes

    Dressing:

    1/3 cup Fresh Lemon Juice
    1/2 tsp. Oregano or Italian Seasoning
    1/2 tsp. Garlic Powder or 1-2 cloves freshly pressed Garlic
    1/2 tsp. Cayenne or the Zip (Spice Hunter brand)
    1 Tbsp. Braggs Liquid Aminos or
    OR 1/2 tsp. Real Salt
    1 Cup of Cold Pressed Virgin Olive Oil

    Toss salad with 1/2 cup of dressing and decorate with red onion rings and tomato slices.

    Broccoli Jewel Salad

    avos
    3-4 Tomatoes, chopped
    3-4 Cucumbers, chopped
    1-2 Broccoli Bunches, chopped
    1/2 Red Onion, chopped
    1-2 Garlic cloves
    1 cup of chopped Parsley
    1/8 Cup of Hempseed Nuts
    Optional: Sprouted Quinoa

    Dressing Marinade:

    1/3 cup Fresh Lemon Juice
    1/2 tsp. Oregano
    1/2 tsp. Garlic Powder or 1-2 cloves freshly pressed Garlic
    1/2 tsp. Cayenne or the Zip (Spice Hunter brand)
    1 Tbsp. Braggs Liquid Aminos or
    OR 1/2 tsp. Real Salt
    1 Cup of Cold Pressed Virgin Olive Oil

    Directions:
    Chop of vegetables and pour the complete cup of dressing in with everything. Marinate 2-24 hours as desired.

    “Energy To Go” Wraps

    Wow – we have definitely come a long way from boring acidic Yeast Promoting PBJ or Meat and Cheese sandwiches!

    We made these wraps at one of my most popular and successful  “cooking” classes.  Everyone seems to love little packages with surprises inside! In this case the surprises are very healthy.
    These are terrific paks to travel with on the road or take to work. However I recommend that you eat them within 24 hours because they can go soggy on you!

    Start with your Tortilla of choice:

    1) Ezekiel Sprouted Tortillas
    2) Fat Flush Tortillas (similar ingredients as Ezekiel)
    3) Whole Wheat or Spelt Yeast Free Tortilla

    Warm the tortilla lighly in a warm oven or over the toaster briefly.

    There are many options for fillings.  You can use what you can find in your fridge.  Here are some ideas

    The main components are the Spread:

    Choices:

    1)    Raw Almond butter
    2)    Raw Tahini Butter
    3)    Hummus
    4)    Pesto (See Dips and Spreads recipe section)
    5)    Refried Beans - vegan (non-dairy and meat) It will turn your wrap into a burrito 
    6)    Salsa (See Dips and Spreads)

    Vegetable Layer Choices:

    1)    Start with a crisp Romaine lettuce or other greens
    2)    Add sliced tomatoes
    3)    Sliced red onions
    4)    Any color bell pepper
    5)    Broccoli or other sprouts
    6)    Sliced cucumbers
    7)    Chopped Parsley and/or Cilantro
    8)    Jicama
    9)    Avocados
    10)    Be Creative:  Whatever veggies, seeds or nuts you can find in your fridge!

    Final Touches:

    Spices:  Fresh or Dried Ginger, Garlic, or Other Herb Blends
    Fresh Squeezed Lemon or Lime Juice
    Drizzle some Olive or Flaxseed Oil on Top

    Sprinkle with RealSalt, Braggs, and/or your Favorite Spices or Herbs.

    Construction:

    Lay out plastic wrap on a clean surface.  My favorite plastic to use is Glad’s TM Press’N Seal because it stays together so much easier and doesn’t seem to leak on you 

    Next lay our your gently warmed tortillas
    Layer with the Spread, Veggies, and Herb Spices, Lemon Juice and Oil.
    Sprinkle with  RealSalt and/or Braggs for flavor.

    Fold the bottom edge of your tortilla first.
    Next Fold in the sides and use a toothpick to secure it.

    Wrap the plastic around the wrap just like you wrapped the tortilla.  Take out the toothpick and ENJOY!

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    Salsa Salad

    Use organic ingredients when ever possible.
    Ingredients
    1 bunch of cilantro
    5-6 roman tomatoes
    1 small yellow or red onion
    1 small chili pepper
    2 ripe avocados.
    handful of whole doles leaf
    Directions
    Chop cilantro, dice tomatoes, dice onion, finely dice chili pepper, dice avocado.   After dicing each ingredient add to large bowl.  Tear whole doles leaf into bite size pieces, add to bowl.   When finished, toss.
    Enjoy!
    Avocado Salad

    1 cup wild rice, soaked 3 days (change water daily)or   1 Cup Overnight Soaked Quinoa – Soak in the fridge to maintain freshness
    2 Hass avocados, organic, mashed
    Add to avo:
    1 small red onion, minced
    1 small red bell pepper, minced
    1/4 lime: the juice
    1/2 tsp. cilantro, dried
    3/4 tsp. kelp (sea seasoning)
    sprigs of oregano
    cayenne to taste

    Mix all ingredients together

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    Super Salad

    Ingredients ( 4 - 6 Servings)
    2 to 3 lbs. of tomatoes
    4 med. or lg. avocados (or 1lb chopped or ground nuts or seeds)
    4 stalks celery
    4 lg. red (or green) bell peppers
    2 lbs. Bok Choy stalks and greens
    1 white grapefruit
    Instructions
    Dice the tomatoes, celery and the bell peppers.
    Quarter, peel and dice the avocados
    Cut up the Bok Choy
    Place all ingredients in a bowl and mix together
    Optional: Squeeze the juice from the grapefruit and use for dressing

    Juices, Drinks & Smoothies

    Almond Milk

    1 Part Almonds
    4 Parts water & Blend
    To activate almonds, soak overnight, pour off water & follow recipe above.
    Soups & Salads

    Creamed Healing Soup with Greens & Avocados

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    Healing Soup
    This soup is especially southing when tired, stressed or sick with cold flu and is very anti-fungal.

    2-3 whole garlic cloves
    1 large onion
    3 Tbs yeast-free instant vegetable broth
    or 1 tsp. Herbamare to taste
    2-3 quarts water or veggie broth
    1 cucumber
    (optional: cabbage, celery and any other veggie desired)
    2 Tbs fresh cilantro
    2 tsp fresh grated ginger
    Real Salt to taste

    Optional: Mesclun salad mix, spinach, or other greens

    Chop and crush garlic cloves into small diced pieces and lightly steam-fry. Set aside. Put whole onion in water in a deep pan, simmer until onion is transparent (approx. 1 hour). Add garlic and yeast-free instant veggie broth. Slice cucumber ( and optional veggies) and add to soup. Simmer 10-15 minutes. Add fresh ginger, cilantro and Real Salt to taste.

    Optional: Blend with baby salad greens or spinach and avocado in cuisinart or blender for a warm creamy green soup!

    Yeast-Free Millet Bread Garlic Bagels with Coconut Butter
    Lightly Toast Yeast Free Millet Deland Bakery bagels in the oven or toaster
    Spread with coconut butter and powdered onion and garlic Real Salt

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    Sprouted Ezekiel Chips

    Slice up Ezekiel Tortilla Chips in triangles
    spread coconut butter on top
    sprinkle on top Real Salt Onion Salt and Spice Hunter’s Deliciously Dill spice

    Put Chips in dehydrator no higher than 105 degrees or put in a warm oven until crisp like chips

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    Key Lime Almond Cream Cheesecake

    Almond Cream Cheese (see modification for cheesecake below)
    This fluffy creamy spread is so concentrated and rich. Use it anywhere (wraps, pizzas, celery filling or where ever you would used mayonnaise) It’s great as a thickener for raw cream cheese lemon, lime or pumpkin pies! You can quickly blanch the almonds to easily remove the brown skins (or just leave the skins on – you can experiment).

    2 cups soaked almonds blanched (place in boiling water for 30 seconds, cool and pinch skins off. Discard skins)
    1 lemon juiced
    ½ tsp.-1 tsp. Real Salt (to taste)
    ¼ cup olive oil (or oil of choice: Coconut, Udo’s. Grapeseed)
    ¼ tsp. ground mustard
    ½ cup water
    ¼ tsp. Spice Hunter Café Sole Seasoning (mix of lemon, pepper, onion and sea salt)

    Instructions:

    Place all wet ingredients into Cuisinart. With the Cuisinart running drop the blanched almonds through the top opening to blend well and emulsify to a thick fluffy consistency.
    Scrape sides and stir if needed. Adjust consistency with water if needed. Refrigerate mixture in an airtight container.

    When making the Key Lime Cheesecake Modify Thus:

    2 cups soaked almonds blanched (place in boiling water for 30 seconds, cool and pinch skins off. Discard skins)
    1 lime juiced
    ½ tsp.-1 tsp. Real Salt (to taste)
    ¼ cup olive oil (or oil of choice: Coconut, Udo’s. Grapeseed)
    2 cans of coconut cream (put cans of coconut milk in fridge - when you open them the cream will rise to the top
    1-2 Tbsp Agar thickening powder
    1 tsp. Stevia to sweeten
    3-4 scoops of Super Soy Sprouts for creamy natural healthy sweetness

    Decorate with sliced Lime Wheels or half-wheels and sprigs of Mint!

    Almond Nut Pie Crust
    1/2 cup spelt flakes ground into flour (I use my old coffee grinder) 1/2 cup ground almonds
    1/4 cup fresh ground flax meal
    1 Tbsp. arrowroot powder
    1/2 tsp. ground cinnamon
    1/8 tsp. ground cloves
    1 packet stevia powder
    1 tsp. Frontier alcohol-free vanilla
    2 Tbsp. Garden of Life coconut butter (melted)
    2 Tbsp. water

    Directions:
    Combine dry ingredients in a mixing bowl.
    Combine the water, melted butter and vanilla and pour over dry ingredients.

    Mix well. Transfer mixture to a 9″ pie plate. Press mixture firmly into place with your fingers, making sure to cover bottom and sides of pie plate.
    For an unfilled piecrust, bake empty pie shell at 300 degrees for 18-20 minutes or until lightly brown. Cool and fill with pie filling. For a filled pie crust, first bake the empty crust
    for 10 minutes, then fill and finish baking pie per recipe. You can also serve raw or dehydrate the crust at 105 degrees or lower for several hours. Variation: replace ground flax meal with ground coconut

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    Freshly Squeezed Alkalizing Lemonade

    2 Liters of Distilled Water
    32 pH drops
    2 fresh squeezed lemon and/or limes

    Dressings and Sauces

    Basic salad dressing

    half a cup of olive oil
    half a lemon juiced
    minced garlic
    tea spoon of sesame seeds

    this dressing you can put almost in any salad.

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    Simple Salsa
    Ingredients
    1.5 pounds whole Organic Roma tomatoes
    5 Serrano chilies
    1 medium peeled onion
    2 TBS Dulse flakes (sea vegetable)
    1 tbl. cumin
    1 clove peeled garlic
    optional (this recipe is a good start! feel free to add other things such as cilantro, and other herbs to make it even better!)
    Equipment: blender or food processor
    Simple Instructions
    1.Place all ingredients in blender; blend to desired consistency.

    Guacamole Dip
    2 very ripe avocados
    2 Tbsp. onion, chopped fine
    1 clove garlic, minced
    1/2 red pepper, cut fine
    1/2 green pepper, cut fine
    1 medium ripe tomato, peeled and chopped
    2 stalks celery, chopped fine
    1 Tbsp. lime or lemon juice

    Halve the avocados, remove pits and scoop flesh into a glass container. Mash with a fork and blend in remaining ingredients. Serve as quickly as possible. Serve w/ fresh veggies.

    Appetizers& Finger Foods

    Sweet’n Crunchy Zucchini Chips

    1. Slice Zucchini into 1/4 inch “chips”
    2. Dry the chips in a food dehydrator. (105 degrees recommended)
    3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw soups or salads.

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    Zucchini Rolls

    Squash or zucchini
    lemon
    olive oil
    garlic
    basil
    oregano

    Mix lemon, oil and spices together. Slice lengthwise, into flat thin
    “bacon” strips. Marinate squash in lemon oil. Dehydrate. roll with
    arrugula. Pin roll with toothpick.

    Cereals

    Buckwheat Cereal

    2-4 C buckwheat, sprouted
    Soak buckwheat for 8-12 hours, sprout for approx. 2 days, rinse at least 3 times a day. Place on a teflex sheet in the dehydrator for approx. 6-8 hours or until desired moisture is obtained.

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    Flax Crackers

    4 cups whole flax seeds, soaked 4-6 hours
    1/3 to 1/2 cup Braggs Aminos
    juice of 2-3 lemons
    Soak flax seeds for 4 to 6 hours in purified water. You will then have a gelatinous mixture, be sure to keep moist and loose for spreading. Add Braggs and lemon juice to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Keep your hands wet as this will help on spreading the flax seeds (or use a spatula) Dehydrate at 105 degrees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until the mixture completely dry. Approximately 5-6 hours.
    Optional:
    You could add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative and make up your own recipe.

    Entrees and Sides

    Mashed “Potatoes”

    6 C chopped cauliflower
    1/4 c flax oil
    Spike All Purpose Seasoning to taste

    Process cauliflower in a food processor with “S” blade, chop until “grainy”. In a large pot, slow cooker, or electric skillet on
    the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve
    with Mushroom Gravy.

    Veggie Burgers
    1 large red onion
    1 large bell pepper
    3 carrots
    1 small head cauliflower
    1 lg. stalk broccoli
    1 C almonds, soaked 12-24 hours
    1 C sunflower seeds, soaked 5-6 hours
    1/4 C sesame seeds, soaked 5-6 hours
    5 cloves garlic
    2 T Braggs or to taste
    1 t cumin
    2 T dried Cilantro or 1-2 C fresh
    Blend all of the above ingredients and seasonings in a champion juicer with solid plate, or a food processor. This blended food is your patty mixture. Form and put 1/2″ thick patties on a teflex sheet and place trays in dehydrator. Dehydrate at 105 degrees for 8-12 hours or until desired texture is obtained. Flip your burgers after 4 hours and remove teflex sheets, continue to dehydrate for 4-5 hours or until desired moisture is obtained

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    Zucchini Surprise

    3 shredded zucchini
    2 red apples cut in small pieces
    1 avocado cut in small slices
    cumin to taste
    Braggs to taste
    1. Mix all ingredients together and serve.

    Raw Sandwiches
    Place one or two pieces (depending on the size of the leaf) of red or green leaf lettuce on a plate.  Place one of the sun seed patties on the lettuce.   Next place one slice of a tomato on top of the patty.  Then add a few slices from ¼ of an avocado on top of the tomato.  On top of this you can add a little bit of soaked and rinsed doles.  Wrap everything up in the lettuce and eat!  The ultimate raw sandwich!!
    Almond Cream Cheese – A Tasty Spread

    This fluffy creamy spread is so concentrated and rich. Use it anywhere (wraps, pizzas, celery filling or where ever you would used mayonnaise) It’s great as a thickener for raw cream cheese lemon or pumpkin pies! You can quickly blanch the almonds to easily remove the brown skins (or just leave the skins on – you can experiment).

    2 cups soaked almonds blanched (place in boiling water for 30 seconds, cool and pinch skins off. Discard skins)
    1 lemon juiced
    ½ tsp.-1 tsp. Real Salt (to taste)
    ¼ cup olive oil (or oil of choice: Coconut, Udo’s. Grapeseed)
    ¼ tsp. ground mustard
    ½ cup water
    ¼ tsp. Spice Hunter Café Sole Seasoning (mix of lemon, pepper, onion and sea salt)

    Instructions:

    Place all wet ingredients into Cuisinart. With the Cuisinart running drop the blanched almonds through the top opening to blend well and emulsify to a thick fluffy consistency. Scrape sides and stir if needed. Adjust consistency with water if needed. Refrigerate mixture in an airtight container.

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    Almond Pâté (Raw)

    Serves 2

    40 unblanched whole almonds
    1/2 stick celery
    2 spring onions (green onions, scallions)
    1 small carrot (about 50g, 2oz)
    large squeeze lemon juice
    2-3 tsp nori flakes (optional, or use other seaweed)

    1. Soak the almonds at least overnight,
    or for up to 36 hours, changing the water every 12 hours.

    2. Drain the almonds, and peel them if you
    can be bothered (I think it enhances the flavor).

    3. Chop the celery and spring onions; peel and chop the carrot. Put these and the almonds into a blender, and process until smooth. My hand blender is capable of
    doing this, but it takes a while and some rearranging.

    4. Add lemon juice to taste, and mix in the seaweed flakes. You could add salt if you want, but I don’t think it needs it.

    5. Serving suggestion: Mound the pâté on the middle of a plate. Fill half the plate with mixed leaf salad, and arrange chopped vegetables around: sticks of celery,
    rounds of peeled sliced broccoli stem, sliced (sweet) red (bell) pepper. Also used in my Sprouted Quinoa Plate with Salsa and Vegetables
    recipe.

    Treats

    Coconut Crunch Macaroons:

    Ingredients:
    2 cups almonds
    1 cup shredded coconut
    1 T almond extract
    ¼ cup water
    ½ tsp. stevia
    Instructions:
    1) Soak almonds 8 hours in the refridgerator (overnight)
    2) In blender: blend almondswith 1/4 cup water with almond extract, stevia, and shredded coconut (keeping dough thick)
    3) Drop ‘dough’ on wax paper, or teflex sheets on dehydrator trays. Dehydrate 12-24 hours at 105 degrees, turning over when dough is firm.
    4)Serve warm at desired cheesiness
    Time:
    10 minutes to prepare
    12-24 hours to dehydrate
    30-45 cookies

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    Ginger-Cinnamon Pumpkin Pie

    Single pie crust, preferably made with coconut butter
    1 15-ounce fresh pure pumpkin
    1tsp green herb stevia
    6 Tbsp freshly ground Flax seed soaked in water
    1 1/4 cups Coconut milk
    1 tablespoon finely grated peeled fresh ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg
    1/8 teaspoon ground cloves
    1/4 teaspoon salt
    Whipped Coconut cream

    Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour. Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.

    Whisk pumpkin and stevia in large bowl. Whisk in ground flax seed a third at a time. Whisk in 1 1/4 cups thick coconut cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped coconut cream. To sweeten the whipped coconut cream topping, simply add a little stevia and/or vanilla.
    Almond Nut Pie Crust
    1/2 cup spelt flakes ground into flour (a simple $20 coffee grinder works great for this ) 1/2 cup ground almonds
    1/4 cup fresh ground flax meal
    1 TB. arrowroot powder
    1/2 tsp.ground cinnamon
    1/8 tsp. ground cloves
    1 packet stevia powder
    1 tsp. Frontier alcohol-free vanilla
    2 TB. Garden of Life coconut butter (melted)
    2 TB. water

    Directions:
    Combine dry ingredients in a mixing bowl.
    Combine the water, melted butter and vanilla and pour over dry ingredients.

    Mix well. Transfer mixture to a 9″ pie plate. Press mixture firmly into place with your fingers, making sure to cover bottom and sides of pie plate.
    For an unfilled piecrust, bake empty pie shell at 350 degrees for 18-20 minutes or until lightly brown. Cool and fill with pie filling. For a filled pie crust, first bake the empty crust for 10 minutes, then fill and finish baking pie per recipe.

    Variation: replace ground flax meal with ground coconut.
    Tip: To make a foil collar, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn’t have to touch or cover the crust to protect it. Makes 8 servings.

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    Raw Food “Candy”
    Ingredients:

    1/8th tsp. liquid or powdered Stevia
    1 Cup carob powder
    1 Cup almond butter
    Instructions:
    Mix in blender and form into balls, stick a toothpick in, and enjoy!

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    Fudge

    Press onto ungreased cookie sheet and freeze for 2 hours. Cut into squares and store in the freezer. MMM!!

    Enjoy.

    Recipes:

    Thai Cannelloni Bites with Pignoli-herb Pate
    Serves 4-6

    3 zucchini sliced thin lengthwise with mandolin or similar
    2 c Almonds soaked 10-12 hours
    1 c pignoli nuts (pine nuts) unsoaked
    2 T olive oil
    2 T lime or lemon juice
    1/2 t Celtic salt
    T garlic
    1 1/2 T ginger minced
    T lemongrass minced (optional, adds thai taste)
    1/2 t black pepper (optional)
    T curry powder
    1/2 t cayenne
    3 T water
    1/2 c sun dried black olives pitted and minced
    2 T cilantro, fresh and minced
    2 T basil, fresh and minced (sweet basil if you can find it, look at
    oriental or indian grocery stores)

    In food processor blend the almonds, pignoli nuts, olive oil, lemon juice,
    salt, pepper, garlic, ginger, lemongrass, curry powder, cayenne and water
    until smooth, thick paste. Pulse in the olives, thyme and basil.

    To assemble:
    Place two zucchini strips side by side. Place a small scoop of pate near end
    of strips facing you. Fold over zucchini and proceed to role until paste
    actually holds the round together. Slice off excess zucchini. Place on
    screen of dehydrator sheet and continue to dehydrate for 6 hours or until
    firm. Serve plated with spicy marinara (see below), curry sauce or with
    toothpicks as appetizers.

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    Spicy Ginger Marinara
    Serves 4
    2 c Red bell pepper chopped
    1 c Tomato chopped
    1/2 c Sun dried tomato soaked
    for 2-3 hours in filtered water
    1/2 c jicama peeled and chopped
    2 cloves garlic
    2 T ginger chopped
    4 kefir lime leaves (optional)
    2 T Olive oil
    t Celtic Sea Salt
    1/2 t Black pepper, cracked (optional)
    t cayenne (optional)
    3 T Basil, fresh and chopped
    2 T Chives, fresh and chopped

    In Blender, blend the red pepper, tomato, sun dried tomato, jicama, garlic, ginger, lime leaves, olive oil, salt, pepper and cayenne until smooth consistency. Pulse in the fresh basil and chives, making sure not to blend fully leaving small pieces of h.erbs in sauce.
    Serve over Thai cannelloni, with any raw vegetable pasta or as a sauce for a Thai pizza.

    Note: May need to adjust quantity of salt to liking, depending on quality of tomatoes. Try a variation with tomatoes, omitting 2 cups of the bell peppers. With excess leftovers, simply add a bit of olive oil and lemon juice for a salad dressing

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    Italian Pizza Bagels

    Crust
    Lightly Toast Yeast Free Millet Deland Bakery bagels (you can find these at Sawall’s) in the oven or toaster
    Spread with coconut butter and powdered onion and garlic Real Salt
    If desired you can also use dehydrated Buckwheat Flatties (see www.phmiracleliving.com for the recipe) or Sprouted Ezekiel a that have been lightly warmed and hardened for the crust

    Spread with Almond Cheese, Pizza Sauce and Pizza Toppings (red peppers, dried tomato “pepperonis, sweet red onions, etc.

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    Almond Cheese

    This fluffy creamy spread is so concentrated and rich. Use it anywhere (wraps, pizzas, celery filling or where ever you would used mayonnaise) It’s great as a thickener for raw cream cheese lemon, lime or pumpkin pies!

    2 cups soaked almonds Pinch skins off if desired. Discard skins)
    1 lemon juiced
    ½ tsp.-1 tsp. Real Salt (to taste)
    ¼ cup olive oil (or oil of choice: Coconut, Udo’s. Grapeseed)
    ¼ tsp. ground mustard
    ½ cup water
    ¼ tsp. Spice Hunter Café Sole Seasoning (mix of lemon, pepper, onion and sea salt)

    Instructions:

    Place all wet ingredients into Cuisinart. With the Cuisinart running drop the blanched almonds through the top opening to blend well and emulsify to a thick fluffy consistency.
    Scrape sides and stir if needed. Adjust consistency with water if needed. Refrigerate mixture in an airtight container.

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    Rich Raw Italian Pizza Sauce

    3-5 Sun Dried Tomatoes ( they usually come packed in olive oil)
    4 Fresh Firm Tomatoes, chopped
    ½ cup Basil, chopped
    1 tsp Dried Onion
    1 tsp Roasted or Raw Garlic
    1 tsp Real Salt

    Put all ingredients in food processor and blend to desired consistency.  Store in airtight container in refrigerator fpr up to three days.

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    Mesclun Salad with Lemon/Olive Oil Dressing

    I bag of Mesclun Salad mix
    1 red onion
    2 tomatoes

    Dressing:

    1/3 cup Fresh Lemon Juice
    1/2 tsp. Oregano
    1/2 tsp. Garlic Powder or 1-2 cloves freshly pressed Garlic
    1/2 tsp. Cayenne or the Zip (Spice Hunter brand)
    1 Tbsp. Braggs Liquid Aminos or
    OR 1/2 tsp. Real Salt
    1 Cup of Cold Pressed Virgin Olive Oil

    Toss salad with 1/2 cup of dressing and decorate with red onion rings and tomato slices.

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    Simple Broccoli Jewel Salad

    3-4 Tomatoes, chopped
    3-4 Cucumbers, chopped
    1-2 Broccoli Bunches, chopped
    1/2 Red Onion, chopped
    1-2 Garlic cloves
    1 cup of chopped Parsley

    Dressing Marinade:

    1/3 cup Fresh Lemon Juice
    1/2 tsp. Oregano
    1/2 tsp. Garlic Powder or 1-2 cloves freshly pressed Garlic
    1/2 tsp. Cayenne or the Zip (Spice Hunter brand)
    1 Tbsp. Braggs Liquid Aminos or
    OR 1/2 tsp. Real Salt
    1 Cup of Cold Pressed Virgin Olive Oil

    Directions:
    Chop of vegetables and pour the complete cup of dressing in with everything. Marinate 2-24 hours as desired

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    Kale or Veggie Chips

    This recipe is pretty easy.  You basically take your
    favorite salad dressing recipe (the same one you use for the marinated salad recipe above would be great).

    Salad Dressing

    1/3 cup fresh lemon juice
    1 cup cold pressed virgin olive oil
    ½ tsp oregano
    ½ tsp. cumin
    ½ tsp garlic powder or pressed fresh garlic (1 or 2 cloves)
    ½ tsp cayenne pepper or The Zip (my favorite – made by Spice Hunter –
    for purchase for 5.95 at www.phmiracleliving.com
    ½ tsp. Real Salt or Himalayan salt (both rich in all the trace minerals)

    Clean off some fresh kale leaves and dip them in this dressing, then set
    the kale leaves in your dehydrator (I have an Excalibur for low heat
    cooking)
    You could also sprinkle some Herbamare sea salt/herb combination or Real
    Salt’s Onion Salt over them after they are in the dehydrator.

    Dehydrate until crisp or to your satisfaction – 6-18 hrs. – overnight –
    whatever you like best – chewy or crisp!

    They are crunchy, spicey, and highly nutritious green chlorophyll food!
    It is so much easier to eat them this way than in a salad.
    I usually eat kale either dehydrated or blended in my cuisinart or
    vita-mix (best) to get the full value from the nutrients direct to the
    intestinal villi. That makes for happy villi :-)  It has been discovered that it is in
    the small intestinal villi where new red blood cells are made so we can
    say with surety that “You are what you eat!”

    You can also do the same thing with any veggie.  I have done zucchini,
    jicama, onions (tasty!), kohlrabi (chewy!) and others. Experiment with
    what’s in your fridge!

    Mexican Guacamole w/ Sprouted Ezekiel Chips

    Rustic Guacamole Serves 4-6 - from Back to the House of Health Cookbook No. 2 by Shelley Redford Young
    4 Haas Avocados
    ½ Bunch Cilantro, Cut up
    1 extra large tomato (or 2-3 small ones) diced
    ¼ onion, chopped
    1-2 cloves of garlic (added)
    Juice of 2-3 limes
    ½ tsp Real Salt
    ½ - 1 tsp The Zip

    Combine in a large bowl and toss as you would a salad.  Keeps in the refrigerator for two days.

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    Sprouted Ezekiel Chips

    Slice up Ezekiel Tortilla Chips in triangles
    spread coconut butter on top
    sprinkle on top Real Salt Onion Salt and Spice Hunter’s Deliciously Dill spice

    Put Chips in dehydrator no higher than 105 degrees or put in a warm oven until crisp like chips

    Deborah’s Famous Fudge

    • 1 cup whole raw almonds
    • 1 cup raw almond butter
    • 1/4 cup carob powder
    • 1/4 cup Spectrum non-hydrogenated shortening
    • 1 tablespoon alcohol-free vanilla extract
    • 1/2 teaspoon liquid stevia

    Coarsely chop the cup of raw almonds in a food processor or by hand, remove from processor and set aside. Place remainder of ingredients in bowl of processor and process until well combined. You may need to stop and scrape sides, the mixture will be very thick. Taste and adjust sweetness add more stevia at this time.

    Be advised, too much stevia will leave a bitter aftertaste.

    Once combined add chopped nuts and process just until nuts are evenly distributed in mixture. Scrape out onto a cookie sheet covered with wax paper and refrigerate. The fudge will remain soft but will harden once cooled. Cut into bite-size pieces and enjoy.

    If you do not have a food processor you may combine all ingredients by hand. You will need to kneed as you would bread dough

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    Key Lime Almond Cream Cheesecake

    2 cups soaked almonds blanched (place in boiling water for 30 seconds, cool and pinch skins off. Discard skins)
    1 lime juiced
    ½ tsp.-1 tsp. Real Salt (to taste)
    ¼ cup olive oil (or oil of choice: Coconut, Udo’s. Grapeseed)
    2 cans of coconut cream (put cans of coconut milk in fridge - when you open them the cream will rise to the top
    1-2 Tbsp Agar thickening powder
    1 tsp. STevia to sweeten
    3-4 scoops of Super Soy Sprouts for creamy natural healthy sweetness

    Decorate with sliced Lime Wheels or half-wheels and sprigs of Mint!

    Almond Nut Pie Crust
    1/2 cup spelt flakes ground into flour (you can use a simple $20 coffee grinder)
    1/2 cup ground almonds
    1/4 cup fresh ground flax meal
    1 Tbsp. arrowroot powder
    1/2 tsp. ground cinnamon
    1/8 tsp. ground cloves
    1 packet stevia powder
    1 tsp. Frontier alcohol-free vanilla
    2 Tbsp. Garden of Life coconut butter (melted)
    2 Tbsp. water

    Directions:
    Combine dry ingredients in a mixing bowl.
    Combine the water, melted butter and vanilla and pour over dry ingredients.

    Mix well. Transfer mixture to a 9″ pie plate. Press mixture firmly into place with your fingers, making sure to cover bottom and sides of pie plate.
    For an unfilled piecrust, bake empty pie shell at 300 degrees for 18-20 minutes or until lightly brown. Cool and fill with pie filling. For a filled pie crust, first bake the empty crust  for 10 minutes, then fill and finish baking pie per recipe.
    You can also serve raw or dehydrate the crust at 105 degrees or lower for several hours.
    Variation: replace ground flax meal with ground coconut

    Freshly Squeezed Alkalizing Lemonade

    2 Liters of Distilled Water
    2 freshly squeezed lemons and/or limes
    Garnish with lemons.

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