These are the brussel sprouts summer squash and onion side dish. 

I used about 5 cups of vegetables. Half brussel  sprouts and half summer squash. I slice them in half. 1 onion, sliced,  and a little salt and pepper. 

Heat a saute pan with 2 Tbsp of Olive oil. Saute the onion until it has softened about 6 minutes. Add the brussel sprouts and summer squash. Cook for a few minutes until they get a little color then add ½ of cup of water, cover and cook until the water has evaporated. About 4 minutes. Season with a little sea salt and pepper. 

This is another version of my zucchini salad with almonds. 

2 large zucchini or 4 small

3 Tbsp of lemon juice 

2 Tbsp of olive oil. 

½ cup toasted sliced almonds

salt and pepper 

Grate the zucchini using a food processor or by hand. 

Mix the lemon juice and the olive oil and pour over the zucchini. Season. Pour onto a platter and sprinkle the toasted almonds on top. 

Steamed Vegetables    This is a great side dish. 

Serves 4

½ of a cauliflower

1 large zucchini squash

3 carrots 

Salt and Pepper 

Place in a pot with a steaming rack. Add water, steam about 8 minutes. 

Remove from pot and place in a serving bow. Season with salt and pepper. 

Stuffed Artichoke 

I made this as an appetizer and it was a real hit. Fun to eat and a little different or it makes a great lunch or dinner.

Note: Chop all the vegetables into very small pieces

1 artichoke, cooked and the inner choke removed. 

½ cup cooked quinoa 

1 small cucumber, peeled, seeded and chopped 

½ small red onion, chopped

½ red bell pepper, chopped 

1 Tbsp Feta Cheese

2 Tbsp olive oil 

1 Tbsp. fresh Lemon juice

Mix everything together and toss with the olive oil and lemon juice. Season with sea salt and a little pepper. Spread open the leaves of the artichoke and begin spooning the mixture onto the leaves. Be generous. 

When serving, your friends will start removing the leaves with mouthfuls of quinoa and vegetables. Its fun and my friends enjoyed it. All that was left was the plate!

This is a very easy and a great dish to make right now when all the zucchini is in season. I went to the farmer’s market this past weekend and the squash available in all different styles has been excellent. So sweet and fresh. I made this salad the other night. 

Serves 4 

2 medium sized zucchini squash

½ cup sliced almonds, toasted

1 orange, juiced

1 Tbsp. olive oil

salt and pepper to taste 

Preheat your oven to 350 degrees. Spread the almonds on a cookie sheet and bake about 10 minutes until lightly toasted. 

Meanwhile, using a hand grater, grate the zucchini. Mix the orange juice, olive oil, salt and pepper and mix into the zucchini. Toss with the toasted almonds. 

Instead of French Fries try these roasted potatoes that are sure to please and they are so easy to make. 

Line a cookie sheet with parchment paper or tin foil. 

Slice potatoes  the long way so you get thick strips. 

Toss with olive oil and salt.

Optional: you can add some fresh rosemary

Bake in a 400 degree oven for about 45 minutes or until they turn brown and crispy. 

Breakfast 

Fried Egg with Zucchini

1 cup diced zucchini

1 egg

1 tsp. clairified butter

salt and pepper

In a small frying pan, heat the butter and saute the zucchini about 3 minutes. Using a spoon, move the zucchini to the outer edges of the pan to form a circle.

Drop the egg in the middle and season with the salt and pepper.

Cover pan  and cook about 3 minutes until the egg is done.  

Breakfast

Fried Egg with Cauliflower 

1 cup cooked cauliflower

1 tsp. clarified butter 

1 egg 

Heat butter in small frying pan and add the cauliflower

Cook for a few minutes until you get a little color on the cauliflower. 

Using a spoon, move the cauliflower to the edge of the pan in a circle. Drop the egg in the middle of the pan and cover. Cook about 3 minutes. Salt and Pepper to taste.

Stuffed Mushrooms 

I made these as an appetizer and I have to tell you they did not last very long! 

10-12 mushrooms, stem removed but saved. 

1 cup cooked quinoa

1 yellow onion, chopped 

Mushroom stems, cleaned and chopped 

1 Tbsp olive oil

1 Tbsp clarified butter

Salt and Pepper

In a medium sized skillet, heat the olive oil and butter. Add the onion and on a very  low fire, cook about 20 minutes until the onion turns a light shade of brown. Add the mushrooms and cook about 3 minutes more. 

Remove from heat and stir into the quinoa. Season with salt and pepper.  

Using a teaspoon, stuff the mushrooms. 

Line a baking sheet with parchment or tin foil. Place the mushrooms on the paper and bake in a preheated 350 degree over about 15 minutes. 

To serve: Just put on a plate and watch them disappear 

You don’t have to have any lettuce to create a wonderful crunchy salad. I made it today and it was so refreshing to eat. You can use whatever vegetables you have on hand, just chop them up and you have a salad. It is a huge dose of alkaline vegetables. This is about a 90%-10% alkaline to acid meal. 

Here is what I used. 

1 stalk of celery

1 small cucumber, 

3 radishes, 

1 carrot, 

½ of an avocado

¼ cup chopped parsley

1 green onion(scallion)

A handful of garbanzo beans

2 Tbsp. roasted sun flower seeds

1 Tbsp. Olive Oil 

½ of a lemon, juiced 

Thinly slice all of the vegetables, chop the green onions and parsley. Cube the avocado and mix everything else together to create this scrumptious chopped vegetable salad. 

Stuffed Peppers

4 Red Bell Peppers (you can use any color)

2 Tbsp Olive oil

1 cup wild rice

2 cups vegetable stock (or water)

1 onion, chopped

1 clove garlic, finely chopped

1 stalk of celery, sliced thinly

1 small zucchini squash, diced very small

¼ cup parsley

½ cup chickpeas

½ cup fresh mozzarella cheese(optional)

½ cup taco sauce (see recipe on my blog)

1 tsp salt

pepper 

Topping: Sliced radishes, avocado, roasted pumpkin seeds 

Heat the oil in a medium sized pot and add the onion and saute for about 6 minutes, add the zucchini, celery and the garlic, cook for a few more minutes. Add the wild rice, and stock,  salt and pepper and cook for about 45 minutes, or until the rice is done. Stir in the parsley and chick peas and a little of the fresh mozzarella cheese. Spoon some of the taco sauce over each pepper. Put in a baking dish and bake in a 350 degree over for 20 30 minutes. 

Before serving, top with sliced radishes, avocado and roasted pumpkin seeds. 

Cevechi, you can make this with fish or leave the fish out and it will be  mock cevechi  and you will be surprised how good it tastes. This recipe serves 8-10 for an appetizer that will please all. 

½ lb. good quality ahi tuna or other very fresh firm fish. 

2 Tbs. olive oil. 

1 tsp. grated ginger

1 tsp. minced jalapeno pepper (leave seeds in for more heat, or take seeds out)

½ tsp. wasabi powder

2 Tbsp. pine nuts

1 Tbsp.scallion(green onion) finely chopped

1 small cucumber, finely chopped, seeds removed

1 avocado, finely chopped 

2 Tbsp. cilantro, finely chopped

Juice of ½ lemon

Juice of 2 limes

Juice of ½ orange 

In a small bowl, add the oil, ginger, jalapeno and the wasabi powder. Set aside. 

The Fish, if you are using fish, cut it into a very small dice.

Put the cut up fish in a medium size mixing bowl. Add the oil mixture. 

Add the pine nuts, scallions, cucumber, avocado and cilantro. Stir. Then add the juice from the lemon, limes and orange. Mix all together. 

Serve with sliced cucumber, spelt or gluten free crackers, or home made tortilla chips. 

Note: It is very important to dice everything about the same size. As small as you can. 

Last night I made a classic dish of linguine and clams a little bit more alkaline so it is a dinner that you can make and enjoy. Instead of white wine I used vegetable broth, I also added a few cups of broccoli. Serve this with a tossed green salad and you have a perfect 80% 20% alkaline meal.  Here is the recipe. 

Serves 2 for dinner or 4 for a first course. 

½ lb. quinoa or splet pasta

2 lbs. small clams (clams are very low acid)

2 cups chopped broccoli 

¼ cup clarified butter (ghee)

¾ cup vegetable broth

1/3 cup chopped parsley

1 clove of garlic, minced

½ tsp. sea salt

Bring a large pot of salted water to a boil. 

Meanwhile, put the clams into a medium sized pot. Add the broth, butter, parsley and garlic. Set aside. 

When the water comes to a boil, add the broccoli and cook for 2 minutes. Using a slotted spoon remove the broccoli from the pan and transfer to a plate.  Cook the pasta according to the package instructions. About 7-8 minutes. Put the clams on the heat with a medium high flame. They will take about the same time as the pasta. When the pasta is done, reserve ½ cup of the water. Drain the pasta and put it back in the pan. Add the broccoli the clams, and ½ cup of the reserved pasta water.  Stir and serve. 

Note: If you like a little heat, you can sprinkle on some red bell pepper flakes. 

Serves 4 

I made this for a friend last week and it got rave reviews. Try it and let me know what you think. 

Stuffed Chard

6-8 chard leaves

1 ½ cups taco sauce (recipe below)

1 cup wild rice, Spanish Style, (recipe below)

¾ cup black beans

¼ cup fresco queso, (Mexican fresh cheese) could use a little fresh mozzarella 

1 Avocado

In a pot of boiling water, blanch the chard leaves for 1 ½ minutes and remove from pot. 

Lay flat and cool for a few minutes. In a bowl, mix the rice and beans together and put a couple of spoonfuls on each leaf. Top with a slice of Avocado. Carefully roll up the chard leaves to form a little package. Put a few spoonfuls of the taco sauce on the bottom of a baking dish. Place the stuffed chard on top of the sauce. Top with the rest of the taco sauce. Bake at a 350 degree oven for 20 minutes. Top with the cheese. 

Options: Add ¾ cup cooked corn, add a little flaked fish or chicken  in each package. Serve this with a green salad and you will have an 80% alkaline 20% acidic meal which is what you aim for. 

Black Beans

1 8 oz. bag of Dried Black Beans. 

1 onion, quartered

2 cloves garlic (whole, paper removed)

Take the beans out of the bag and place into a colander. Pick out any that don’t look right. Rinse and place in a bowl. Pour about 6 cups of water over them. Cover the bowl with some Saran Wrap and set aside for 4 hours. If you can let them sit over night it’s even better. Drain the liquid and place the beans in a pot. Pour in 5-6 cups of water over the beans. Bring to a boil and scoop out the white foam that will form. Then add the onion and garlic. Reduce heat and simmer 45 minutes to an hour. Test to see if they are done. . You might have to cook them a little longer. Do not salt(1 tsp) until after the beans have cooked. Salting too early in the cooking will make the beans hard. When the beans are done, strain the liquid and  reserve a little for the beans but do not throw it away. You can use it for another dish. See below. Or freeze for future use. 

  You can use the black bean stock  for a rice dish, using Japonica or Wild rice, lots of fresh parsley, garlic and onions for a satisfying side dish. Black bean are very low in acid. Saute the onions and garlic add the rice and the black bean liquid and 1 tsp. salt.(1 cup rice, 2 cups stock). Cook until rice is done. Stir in lots of fresh parsley to the warm rice. Enjoy

Spanish Style Wild rice

2 Cups wild rice

3 1/3 vegetable stock

½ cup tomato puree

1 ½ olive oil

2 cloves minced garlic

1 small onion, finely diced

1 Tbsp. dried oregano

1 Tbsp. cumin

2 tsp. sea salt  

Pepper to taste

Heat oil in a medium sized pot. Add the onions and saute for about 5 minutes. Add the garlic,  oregano and cumin, salt and pepper and cook for a few more minutes until the onions have softened. Add the rice, tomato, and the vegetable stock. Bring to a boil, reduce heat and simmer for 45 -60 minutes. 

Taco sauce

This is my taco sauce, the picture does not do it justice. It is a sauce that I use for a variety of dishes. For one night, I sprinkled some splet flour on sliced boneless chicken breasts, gave them a quick saute to get a little color and put them in the sauce to poach.  Another time I put pieces of fish right in the sauce to poach. Taco’s are easy to make and fun. A little chicken or fish for those who eat it can easily fit in an alkaline diet. It’s all about the portion size. So a small piece of chicken or fish  in a taco filled with vegetables and alkaline rice is delicious. 

Taco Sauce 

2 Tbsp. Olive Oil 

1 small onion

1 jalapeno pepper seeds removed (if you like it spicy keep the seeds in)

1 clove garlic

1 Tbsp. Paprika

1 Tbsp. Oregano

1 Tbsp. Cumin

1 ½ tsp. sea salt

1 tsp. pepper

2 Tbsp. Spelt Four

1 14 ounce can of tomato puree

2 cups vegetable stock 

Heat olive oil in a pot. Using a Cuisinart or blender, pulse the onion, garlic and jalapeno until very small, do not puree. Add to the oil and saute for about 4 minutes. Add the paprika, oregano, cumin, salt and pepper and cook another 3 minutes until the onions are softened. Add the spelt flour and stir. Cook about 2-3 minutes, this will cook the flour. Add the tomato and the vegetable stock. Simmer for 20 minutes. 

Taco Toppings  This could not be easier!

Slice Avocado 

Sliced Radishes 

Toasted Pumpkin Seeds (roast seeds in 375 degree oven for 10 min)

Fresh Lime 

Sour Cream Sauce (mix sour cream with lots of fresh lime juice)

It was a  Taco dinner at my house the other night. This is an open face vegetarian alkaline taco. I started with a fresh natural corn tortilla, no preservatives.Warm them on your stove,oven or grill.  A spoonful of wild rice, Spanish style, black beans, (recipe follows) some taco sauce (recipe follows) and topped it with fresh green cabbage, avocado and a little sour cream sauce(recipe follows). I set up a taco bar with different fillings available for every discerning taste. There was grilled fish, chicken, and lots of toppings. I have a picture in the next posting. Have fun. This is a very easy meal for your family and friends. 

This is a simple green butter lettuce salad with some sliced celery, radishes and fresh parsley. I made a hard boiled egg.(I only boil mine for 7 minutes) This was my lunch. I needed some protein. I know you might think that eating an egg is not alkaline, but in all my research, I can’t decide which part of the egg is acidic. Some sources say the yolk is the alkaline part, others say it is the white. But being on an alkaline diet does not mean that you have to give up the foods you love. Besides, eggs are very good for us and they do not affect our cholesterol in a bad way if eaten in moderation. And remember that if you are going to eat something acidic, just pair it with alkaline foods and you should be okay with maintaining this way of life.