Category Archives: alkaline

Meatless Monday-Electric Lentils

Known for being a powerhouse packed with folate and protein and low in calories. These Legumes have earned their name on the charts for being the third highest level of protein because the protein in them makes up 26% of the calories that people consume.

As a staple food, I personally enjoy them alone or paired with other foods because my Iron levels drop if I don’t keep enough Iron stored in my body. Not only are Lentils delicious but they are great for the digestive, nervous and immune system.

It is said that they derive from the Middle East over 13,000 years ago. From Syria to Turkey are different countries that cultivated this legumes. However, at that point in time, the Middle East was still part of the continent of Africa but formerly known as Aethiopia (Ethiopia).

Please Enjoy this recipe made with love!


INGREDIENTS:

1 cup dried Lentils

1/2 Red Onion

4 tbls chopped cilantro

1 tbls Sea Salt

4 cups water

1 tsp chili powder

1 tsp ground sage

1 tsp Basil

 

DIRECTIONS:

  1. Soak cleaned lentils for an hour
  2. Sautee chopped onions in skillet with oil of choice approx. 2 minutes
  3. Add cilantro. Cook 1 minute
  4. Add Spices and lentils in pan. Stir
  5. Add 2 cups of water. Bring to a boil.
  6. Simmer about an hour covered.

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ROASTED Mushroom Wrap

Experiments make the best meals! So says my kids tummies. Every now and then, I get ideas in my head on what would different ingredients taste like together. Off to the kitchen I go to recreate the vision I saw in my head.
With sharing my recipes, my goal is to make things that appear difficult simple. Because Life is simple, the body is simple, it is us who make things difficult.
I hope to help with making living an abundant and clean life through simplicity all while having vegan/vegetarian food pleasant to the tongue.
Please try this recipe. This will definitely be the go to tortilla to add just about everything in it. From breakfast wraps to dinner ensembles.
NOTE: Roasted Okra and Greens Recipe will pair well with this wrap.


INGREDIENTS:
1 cup Roasted Mushrooms
1 cup boiling water
1 tsp Sea Salt
1 tsp Basil
1/4 tsp Ground Sage
2 cups Quinoa Flour + 1/2 cup flour of choice for rolling
Sesame seed oil, Grapeseed oil, or Avocado oil (for heating the tortillas)
DIRECTIONS:
1.  Preheat oven to 350 degrees F
2.  Place uncooked Bella Mushrooms on a baking sheet
3.  Bake about 15-20 minutes
4.  After mushrooms are roasted, bring water to a boil
5.  Place water, mushrooms, and seasonings in a blender
6.  Blend until mushroom becomes a thick paste or approx. 2 minutes
7.  Pour mushroom mush in a mixing bowl and add Quinoa Flour
8.  Stir or blend until it looks like dough
9.  Take medium size balls and rolls them
10. Sprinkle flour on a flat surface & your rolling pin
11. Place mushroom ball on it and begin to roll the ball into a round shape
12. Heat a skillet with oil of your choice
13. Place tortilla round in skillet once hot and cook approx. 20 sec on each side or until the tortillas starts to turn brown and form air bubbles.
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Cactus Fruit Juice

Experimenting is always fun when the end results turn out better than your expectations. I  initially experimented with this fruit with my children for a Summer refresher and this was absolutely delicious.This is very refreshing, yet interesting flavor.

I will add strawberries to the next one but this would make it a strawberry cactus lemonade. Sweet yet tart.

INGREDIENTS:

3 cactus fruit peeled
2 limes peeled
1 Apple peeled
8 oz water

1 cup strawberries (optional)
For strawberry cactus lemonade

Blend all ingredients in blender. Strain twice to make smooth juice.

Cactus fruit juiceCactus fruit juice2

 

Chickpea Pancakes

Chickpea pancakes with Quinoa flour.

Some people may think that chickpeas are not that great but have you tried them in pancake batter?  This dish is good for vegetarians who live an alkaline lifestyle or if you have a wheat or gluten intolerance. This savory pancake is filled with protein and fiber and ingredients follow the Dr. Sebi list of ingredients.

INGREDIENTS:

1 cup garbanzo bean flour

1 cup Quinoa flour

1/4 cup sugar

1 tsp baking powder (not Dr. Sebi approved)

1/2 tsp sea salt

3/4 cup coconut milk

3/4 cup hot water

2-4 Tbls avocado or grapeseed oil

Simple syrup on top:

1 cup blueberries

1 cup strawberries

1 key lime-juice

1/4 cup pure agave nectar.

 

DIRECTIONS:

Sift dry ingredients in a bowl. Make a well.

Add Coconut milk/cream to well and stir.

Add extremely hot water to thick batter. Stir

Heat Skillet on Med to Med-high heat

Add a little oil to coat skillet.

Add 1/2 cup batter or as much as you’d like

(depending on how light or dark you like your pancakes determines the length of cooking time each side)

Simple syrup:

Add all ingredients in a small saucepan and simmer on Low approximately 5-10 minutes.

 

Chickpea Pancakes

Roasted Okra & Greens

Stir Fry is an easy go-to meal that almost any family can make in under 30 minutes. Okra has been a fan favorite for decades in the south. Originally from the indigenous people of the Gold coasts of West Africa, Okra made its way  in the bellies of the “New World” in the late 1600’s. However, it’s most commonly known for being included in Creole patois since the 1800’s to the present.

Since Okra and Collard greens are a huge component in the south. I decided to take the two most common items and create a healthy, vegan meal that can be created alongside cornbread and black-eyed peas or as a meal by itself.

My goal was not to overcook the greens so the nutrients still remain in them hence cooking them under 2 minutes.

Here’s the recipe for roasted Okra and Collard Greens stir fry.

 

INGREDIENTS:

Roasted Okra:
1/2 lb okra cut in halves
3 tbls grape seed oil
1/2 tsp sea salt
1 tsp basil
1/4 tsp ground sage
Bake at 400 F approx.10-12 minutes

Sautéed Mixture:
2 cups chopped collard greens
2 cups chopped Kale
1/2 onion
1/2 large Green bell pepper
1 1/2 cup sliced mushrooms
Approx. 3-4 tbls grape seed/Avocado oil
3/4 tbls sea salt

2 cups Garbanzo beans
3/4 cup Black beans

Grains:
1 cup Quinoa
2 cups water
1/4 cup Kamut Approx
1 cup water

DIRECTIONS:

Boil grains as directed on package.

As grains are boiling, preheat oven to 400 F.

Rinse and slice Okra in halves.

Prepare Okra by mixing oils, herbs and sea salt together on a baking sheet.

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Bake Okra approximately 10-12 minutes

As Okra is baking, Chop your Sautee mixture.

Heat skillet on Med-High heat with Grapeseed/Avocado oil

Add onions, peppers, and mushrooms first for a few seconds (coat)

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Then Add greens and Kale and sautee’ approximately 2 minutes.

 

By this time, the  Okra should be done. Remove and Let cool.

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Continuously stir the Greens mixture.

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Grains should be done.

Add cooked or canned Garbanzo beans. Add Sea Salt. Stir

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(If you want to keep this meal Dr. Sebi approved, do not add Black beans)

Add Black beans. Stir

 Add 2 cups cooked quinoa and 1/4 cup cooked Kamut  to the mixture.

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Stir approx. 1 minute

Add Okra and Enjoy!

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*This entire meal was alkaline until we added black beans. If you follow Dr. Debi’s plan, do not add black beans.