Recipes

 

 Alkaline Fat Flush Juice

Ingredients

3 large handfuls of baby spinach
½ bunch of kale (any variety)
1 medium beetroot (leaves optional)
1 cucumber
½ teaspoon powdered cinnamon

Instructions

Wash, chop and juice all the ingredients except the cinnamon

Put 100 ml of water in the juicer to slightly dilute the juice

Whisk the cinnamon into the juice

This helps with weight loss but is also an alkaline, antioxidant, anti-inflammatory, nutrient packed tasty drink. Delicious

(Recipe courtesy of live energized)

 Alkaline Pumpkin/Coconut Soup

Ingredients: 2 lbs pumpkin, 6 cups of water, 1 cup of coconut milk, ½ lb sweet potato, leek, 2 large onions, a handful of fresh parsley, I pinch of nutmeg (pimento or cinnamon will also do), 1 pinch of cayenne pepper, 1 teaspoon of sea or rock salt and one teaspoon of olive or coconut oil.

Directions: Cut the onions, pumpkin, leek and potato into small pieces. Heat the oil in a big pot and saute for a few minutes. Add the water and boil the pumpkin and potato and leek until they are tender and then add the coconut milk. Use a hand blender and puree for about one minute. The soup becomes creamy. Season it with salt, pepper and cinnamon. Enjoy.

 

Anaemia Smoothie

Ingredients: 2 cups of spinach, 1 tablespoon of dandelion root powder, 2 beets, 1 banana, 1 tablespoon of chia seeds, 1 avocado.

Directions: Blend and drink.

This simple recipe was posted by request.

Avocado Paw- Paw and Tomato Salad

Ingredients: 4 avocados, 4 paw-paws (peeled, halved & seeded), 2 limes (zested & juiced), 2 baby gem lettuces, 1 small red onion (finely diced), 2 handfuls of cherry tomatoes (halved), 1 clove of garlic (minced), ¼ teaspoon sugar, ½ teaspoon ground black pepper, ½ teaspoon cayenne pepper, ¼ cup of olive oil.

Directions: Slice the avocado lengthwise into ½ inch slices, slice the paw-paw width-wise into ½ inch slices, drizzle with the juice of one lime immediately, arrange slices overlapping and alternating on a bed of baby gem lettuce then add the cherry tomatoes and onions. In a small bowl combine the remaining ingredients, mix well, spoon over the salad and serve immediately.
Serves 4 – preparation time 15 minutes.

Breadfruit with Pickle

Ingredients: 1 large breadfruit, 2 limes, 1 onion, 1 red sweet pepper.

Directions: Peel the breadfruit, remove the core and cut the breadfruit into thick cubes, rinse and boil until the breadfruit is tender (about 20 mins.), thinly slice the onion and pepper and add the juice of the lime. Drain the breadfruit and place it on a platter Spoon over the pickle and sprinkle with ground black pepper and fresh pimento.
Serves 6 – preparation time 5 mins. –cooking time 30 mins.

Coconut Tomato Brown Rice

 Serves 2/3. Preparation time 3 hours

Ingredients: 2 cups of brown rice, 1 cup of coconut milk, 1 medium tomato chopped, 1 teaspoon of ground black pepper, 1 clove of garlic mashed, 4 cups of water, 2 tablespoons virgin  coconut oil and salt to taste.

Directions: Soak the brown rice for 3 hours or overnight. In a large saucepan bring the coconut milk, pepper, tomato and garlic to boil over medium heat. Cover and simmer for 10 minutes. Add water and coconut oil and bring to a rolling boil. Drain the rice and add it to the mixture. Boil on medium to high or high heat for 25 to 40 minutes adding salt to taste. Cook until the water is drained or the rice is soft.

Curried Mango in Avocado

Ingredients: 1 large ripe avocado (about 11/2 lbs), one large ripe mango peeled and cubed, 1/2 cup of crushed, ripe banana, 1 to 2 teaspoons of curry powder (or to taste), 2 tablespoons of low fat or vegan mayonnaise, 2 tablespoons of fresh lime juice, 1/4 cup of chopped fresh coriander leaves, 2 tablespoons of ginger powder for garnish.

Directions: Cut the avocado in half lengthwise and remove the seed. Cut crosshatch patterns in the flesh almost to the skin and spoon out the cubes leaving about 1/8 the of the flesh inside the skin.  This keeps the skin stable. In a mixing bowl combine the avocado cubes, the mango cubes, the crushed banana, curry powder, lime juice and coriander leaves stirring together. Put the mixture in the avocado halves and garnish with the ginger. (Serves 2 — 30 minutes)

Fragrant Coconut Rice

Ingredients: 2 teaspoons of unsalted butter, 2 teaspoons ginger powder, 1 crushed garlic pearl, 1 stick of cinnamon (3 ins.), 1 cup of jasmine rce, rinsed and drained, 3/4 cup of light coconut milk, 1 teaspoon sugar, 1/2 teaspoon rock or sea salt, 1/4 teaspoon of grated lime skin, pinch of white pepper, 1/4 cup of grated, toasted coconut.

Directions: Melt the butter in a saucepan over a medium heat. Add ginger, garlic and cinnamon stick and saute’ for one minute or until fragrant. Stir in rice and saute’ for 2 minutes or until rice grains are opaque. Add coconut milk, sugar, white pepper, salt, lime and 3/4 cup of water. Simmer. Stir once, cover, reduce heat to low and simmer for 15 minutes. Fluff rice with fork. Cover and leave for 5 minutes. Garnish with toasted coconut. (Serves 4 — 30 minutes).

Red Lentil Curry

Ingredients: 3 tablespoons coconut oil, 2 tablespoons chopped fresh ginger, 2 cloves of garlic (chopped), 8 scallions (sliced) white and green parts separated, 1 tablespoon curry powder, 4 medium sized carrots (8 ounces) chopped, 1 large russet potato (10 ounces) peeled and cut into 1 inch pieces, 1 cup of red lentils, 4 cups of low sodium vegetable broth, rock (sea) salt and black pepper, nan bread and lime wedges for serving.

Directions: Heat the oil in a large saucepan over medium high heat. Add the garlic and scallion whites and cook, stirring frequently until softened (2 to 3 minutes). Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, reduce heat and simmer, stirring occasionally until the lentils and vegetables are tender (15 to 20 mins). Sprinkle the curry with the scallion greens. Serve with the nan bread and wedges. You can also substitute wild rice for the nan bread. A totally vegetarian dish.

  Sorrel Drink

Ingredients: 1 cup of sorrel petals, 1 litre of boiling water, orange or lime peel, 1 teaspoon ginger, some cloves, teaspoon allspice (pimento), teaspoon cinnamon, 25g sugar.

Directions: Pour boiling water over sorrel in a glass jar. Add spices and leave for 24 to 48 hours. Strain off liquid and sweeten to taste.

Curry Goat with Ginger & Sweet Potato

Ingredients: Fresh ginger (peeled and minced), 500 grams lean goat meat or 750 grams if on the bone, one very large sweet potato (peeled and cubed), 1 tin chick peas (drained and rinsed), 2 tablespoons mild curry powder, 2 garlic cloves (finely chopped), 1 large onion (finely chopped), 1 sweet pepper (de-seeded and sliced), 4 pimento seeds (crushed), 1 scotch bonnet pepper (de-seeded and sliced), 2 spring onions, 1 tablespoon coconut oil.

Directions: Wash the meat, remove any visible fat and cut into bite sized chunks. Add the curry powder, ginger, garlic, onion and pimento. Leave to marinate in the fridge overnight if possible or for a few hours. Using a Dutch pot or a large non-stick pan gently fry the remaining ingredients except the sweet potato, for 3 to 5 minutes. Add the goat meat with all the marinade and stir into the spices. Add enough water to cover the meat and leave to simmer with the lid on for about 45 minutes or until the water has reduced to a rich sauce. Add the sweet potato and cook for a further 40 minutes or until the meat is tender. serve with rice and a green salad.