Tag Archives: healthy

Pear & Wild Rice

For months I’ve been experimenting with various alkaline foods from the Dr. Sebi approved list of ingredients and concocted this new side dish that can be eaten by itself but I truly think that this would be great as a stuffing during the “holiday” season for vegans, vegetarians, and meat eaters alike.

Give it a try and tell me your thoughts.

Recipe:
1 cup cooked wild rice
1/2 cup cooked quinoa
1/2 pear sliced
1/4 bell pepper diced
5 mushrooms sliced
3 tbls chopped cilantro
2 key limes-juice

Seasonings:
1/2 tbls Sea salt
1/4 tsp ground sage
1/4 tsp basil

DIRECTIONS:

Cook wild rice as directed or in a rice cooker. (one part rice, four parts water)

Cook Quinoa as directed

Chop and slice all vegetables and fruit.

In a skillet, add grapeseed or Avocado oil and add bell pepper and mushroom.

Add Wild rice and quinoa  and stir approximately 1 minute.

Add spices, chopped cilantro, and key lime juice. Stir continuously until pear start to sweat.

ENJOY!

.

12341069_1118840634807939_3244190972776275507_n

GO Green Smoothie

Green Smoothie:

10 oz water/coconut water
3-4 cups Kale
2 apples
1 banana
2 kiwis
1 cucumber
1 avocado

1 inch of ginger

Blend all ingredients in a blender 3 minutes.

Alkaline Green smoothie

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.

1923402_1123539224338080_3911125602243071322_n.jpg

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)

12347955_1123539247671411_6713204220079094588_n.jpg

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

 

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

12360055_1123539227671413_6009014475282649008_n.jpg

Continuously stir the Greens mixture.

12390957_1123539254338077_4231792950279256639_n.jpg

Grains should be done.

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

12360007_1123539281004741_612375415178940913_n.jpg

(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.

12391989_1123539274338075_5287798341865324139_n

Stir approx. 1 minute

Add Okra and Enjoy!

12366298_1123539671004702_6035029644895502811_n

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

Chayote Rice Fry

As I’ve mentioned before, lately, I’ve been on a transitional alkaline lifestyle path. Choosing to eat for an electric body is a choice that I’m taking. Every time I’m on set, people always ask me how do I have so much energy, all the time and all day.

Well, my secret is eating foods that have a high ph level. Drinking smoothies, having fresh squeezed lime water and overall balance of raw and cooked foods.  When I rise with the sun, I soak up Vitamin D with the light from It as well

I wont bore you to death but this meal literally took under 20 minutes to make and it’s my GO TO meal when I don’t have a lot of time.

INGREDIENTS:

1 chayote
1/2 onion
1/2 green pepper
6 Mushrooms
2 1/2 cups organic Kale
3 Tbls Grapeseed oil
1 1/2 cup cooked Wild rice/ Quinoa
1 tsp Sea salt
1/8 tsp Cayenne pepper
1/8 tsp ground sage

DIRECTIONS:

Add grapeseed oil, chayote, onions and pepper
Add grapeseed oil, chayote, onions and pepper. Sautee approximately 2-3 minutes
12631504_1147589671933035_7718049657995482415_n
Add Mushrooms. Stir.
12645217_1147589678599701_9137682520773008760_n
Add Kale. Cook approximately 1-2 minutes
Add diced tomatoes
Add diced tomatoes and seasonings
12642811_1147589698599699_347938407527003535_n
Stir tomatoes and cook approximately 1 minute. Then add either Quinoa or Wild Rice.

Electric Fries

There’s a movement going on with food. From non-gmo to organic to alkaline foods highly sought after. Lately, I’ve taken part in the vegan and vegetarian movement since July or August of 2015. Experimenting with more alkaline foods has given me a sense of confidence in being healthy not just for myself but so that I am able to lead my kids effectively in having a healthy and optimal life.

Creating meals and snacks similar to the starchy foods we’ve been eating is making the challenge fun, exciting and difficult. So I tried making some Garbanzo bean fries. Although, they were a hit, I’m a perfectionist when it comes to food. So I altered the order of when the salt should be added because I felt the flavor should be in the flour mixture.

In my first try, I added the salt to taste after frying the Garbanzo bean fries, however, I found that adding sea salt, and Onion Powder during the boiling point, made the flavors more salivating. Below is my recipe to simple, yet easy electric fries.

INGREDIENTS:

4 cups boiling water
2 cups chickpea flour
1 Tbls sea salt
1/4 tsp Onion Powder
3 cups grape seed oil
1 Tbls Sweet Basil (optional)

DIRECTIONS:
Boil water
Add Sea Salt, Onion powder. Stir.
Add chickpea flour in water
Cook. Stir. Until well mixed approximately 2 minutes on Med-Med/High heat

Pour batter in glass dish approximately 2-3 hours. Chill
12806177_10208636214527432_88337058587024849_n
Remove from dish and slice like potato fries.
12795442_10208636214847440_586378915522891513_n12814591_10208636216647485_6589281077083180179_n
Heat oil and fry until golden on each side

12801445_10208636217047495_8816103765907563304_nRemove from skillet. Drain. Season to taste w sweet basil or any herb you like.

12347671_10208636215287451_1924722694253024943_n

A quick Snack

Have you ever just wanted something quick to eat but will still satisfy your hunger until your next meal?

Strawberries, guacamole and lime will hold your tummy down until you eat your next complete meal. 

INGREDIENTS:

2 cups Strawberries

1 Large avocado

1/2 Lime 

DIRECTIONS:

  • Rinse/Wash strawberries in vinegar water
  • Slice Strawberries
  • Slice avocado
  • Place on bowl
  • Squeeze lime juice over fruit

 

Just BEET It!

Its beginnings are dark. A seed of blackness. Implanted into more darkness but with sprouts of holes allowing the sun to awaken it from its shell. Deep red roots but everlasting greenness rises to it’s calling. It grows, it’s stems, like veins, is the leafs lifeline of support. It carries the head yet is strong enough to keep its roots into place. Bulging greatness, round circles forms within its cell beneath the earth, creating a stimulus package of protein, vitamin B folate, zinc, magnesium, fiber, copper, and many other nutrients that support your blood pressure, inflammation, and stamina. 

Its creator pours, slice, and beet the beets. Crushing the skins inner flesh that she sheds from removal. Just the presence of her redness reflects where she comes from. The coastlines of North Africa is where she originates yet her roots are everywhere. Being planted from state to state, her bloodline reflects her resilience and earthiness to adapting to many climates and soils. She tastes just as sweet as Africa yet as earthy as the soil that surrounds her. 

From time to time, her brilliance of life is combined with other fruits to make a pack of detox body love. 

  

There’s nothing like dark red roundness sliding down your esophagus, settling into your intestines to improve your flow and detox your body.  This recipe was created with sweetness , yet rooted gentleness to the body’s blood system. 

INGREDIENTS:

8 oz water

1/2 large Beet root

1/2 lemon peeled

1 c strawberries 

1 in ginger root 

1/4 c oats (oatmeal)

1 banana

1/2 tsp cinnamon

DIRECTIONS:

Place all ingredients in blender, and blend until smooth