THIS ENTREE is so easy to make and so delicious. I like adzuki beans not only because they are a complete protein but also because they are smaller and easier to digest than other beans. I soak them overnight or buy them in a BPA free can. This dish is a weekly staple in our house because our son, Brayden, loves it, too.
INGREDIENTS
[Serves 2]
1 cup quinoa
2 cups filtered water
2 15-ounce cans of adzuki beans, rinsed and drained (I use Eden Organic)
4 green onions, sliced
2 limes, freshly juiced
4 garlic cloves, minced
1 heaping teaspoon cumin
2 avocados, sliced
Small handful of cilantro, chopped
DIRECTIONS
Cook the quinoa by combining the water and quinoa in a pot over high heat.
When the water comes to a boil, cover the pot and turn the heat down to the lowest setting, and cook for 15-20 minutes, or once the water is absorbed and quinoa is cooked.
While the quinoa is cooking, pour the beans into a small saucepan and cook over low heat. Stir in the onions, lime juice, garlic, and cumin and let the flavors combine for 10 to 15 minutes.
When the quinoa is done cooking, scoop the quinoa into individual serving bowls.
Top with beans, avocado, and cilantro. Serve and enjoy.
]]>FOR ALL you sushi lovers out there, this yummy recipe will give you a fix. It’s easy finger food for kids, and it’s also elegant enough to serve as an impressive treat to share when entertaining. The filling can also be used as a veggie dip - the dip is super flavorful, and you can use it to dress other dishes if the recipe is doubled.
INGREDIENTS
[Serves 2]
4 zucchinis
1/4 cup parsley
1 can artichoke hearts
2 cloves garlic
1 lemon, freshly juiced
1 teaspoon lemon zest
1 can white beans
1/4 cup raw cashews
1 tablespoon coconut oil
Salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Pepper to taste
DIRECTIONS
Slice the zucchini lengthwise using a mandolin, or slice it very thin with a knife or potato peeler. Brush with olive oil and set aside.
Blend the parsley, artichoke, garlic, lemon juice and zest, white beans, and cashews in a food processor until paste like. Flash sauté the zucchini slices in the coconut oil for 1 minute on each side, or use them raw. Spread the filling on each zucchini slice. Roll up.
Season with sea salt and pepper.
]]>Think the only way to get your kids (or maybe even you) to enjoy broccoli is smothered in cheese? Think again.
My 3-year old son, Brayden’s favorite way to eat broccoli is THIS recipe!
He actually cheers, “Yeah!” when we tell him this is part of his dinner.
In my last post, I told you why dairy products are a terrible source of calcium, and suggested dairy alternatives. If you didn’t believe me that once you stop eating cheese, you’ll hardly miss it, this recipe is for YOU.
Roasted broccoli gets tender in the middle and crispy at the ends, and the whole dish takes on the aroma of garlic. In fact, your whole house will be smelling garlicky-good.
And here’s an extra little tip – this same recipe can be used for cauliflower.
Give it a try and let me know what you think over on Facebook.
Roasted Broccoli With Garlic
INGREDIENTS [Serves 4]
1 large bunch broccoli
3 tbsp. extra virgin olive oil (or coconut oil)
10 fresh garlic cloves (you can use more if you love garlic like I do)
Sea salt to taste (Celtic Grey, Himalayan, Redmond Real Salt)
Black pepper to taste
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Slice garlic into thin slices. Cut broccoli florets into bite size pieces. If using the stems, cut on a diagonal. Place garlic and broccoli in a bowl, drizzle with olive oil, and add salt and pepper to taste. Mix well with hands and place on a baking sheet, spread out evenly.
Roast for 10 minutes, then turn broccoli florets. Roast for another 10-20 minutes, depending on your desired degree of crispiness.
Serve and enjoy!
For more on which foods to avoid and which to eat more of (like broccoli and garlic), get your copy of The Ultimate Alkaline/Acid Food Guide now for easy, clear information about hundreds of foods!
Last time, I shared the true cause of kidney stones and why you don’t need to be concerned about oxalate vegetables if you are at risk for stones.
But I also gave you a couple of tips for eating oxalates, including eating your Swiss chard or spinach along with tomatoes, lemons, limes, or grapefruit.
Today’s recipe does just that. We combine zucchini noodles, sundried tomatoes, and spinach with a completely plant-based alfredo sauce that you are just going to love.
This is so much more delicious than your typical fettuccini alfredo! And of course, instead of being very acidic, this one is very alkaline.
This recipe takes a little extra preparation (although it’s still ready in under 45 minutes), but it’s so worth it. You’re going to want to make this all the time.
Give it a try and let me know what you think over on Facebook.
Alkaline Alfredo Pasta
Serves 4
INGREDIENTS
Alfredo Cauliflower Sauce:
1 head cauliflower, roughly chopped
1 yellow onion, sliced (about 1.5 cups)
1 clove garlic, pressed or finely chopped
2 tbsp. extra virgin olive oil
Sea salt to taste(Celtic Grey, Himalayan, or Redmond Real Salt)
1 15oz. can of white beans (rinsed and drained) (I use Eden Organics)
1/3 cup vegetable broth (yeast free)
1 cup almond or coconut milk
1 tsp. lemon juice, fresh squeezed
1/4 tsp. smoked paprika (or regular paprika)
Black pepper to taste
Noodles:
2-4 zucchinis (based on how much you want to make), spiralized
1/2 tbsp. of coconut oil
1/4 cup filtered water
8 cups baby spinach
12 sun-dried tomatoes, thinly sliced
DIRECTIONS
For Alfredo Cauliflower Sauce: Preheat oven to 400F. In a large bowl, mix together the chopped cauliflower, yellow onion, and garlic. Toss with extra virgin olive oil and sprinkle generously with sea salt. Place in a single layer on a baking sheet. Roast at 400F for 45 to 60 minutes, or until tender. Carefully remove from the oven.
Transfer mixture to a blender and add the white beans, vegetable broth, almond or coconut milk, lemon juice, smoked paprika, and a generous amount of black pepper. Blend until smooth and creamy. Adjust the consistency by adding more milk or broth. Season to taste. Set aside until needed.
For Noodles: Heat coconut oil in a large sauté pan. Add zucchini noodles, sea salt, and black pepper to the pan stirring for 3 to 5 minutes until noodles are tender. Set aside until needed.
In a large saucepan, place 1/4 cup water. Bring up to medium-heat. Once boiling, add your spinach and stir until it is wilted, around 1-2 minutes. Next, add the sun-dried tomatoes and mix with spinach. Into this saucepan, add your alfredo cauliflower sauce, and toss in zucchini noodle pasta (or kelp noodles).
Serve and enjoy!
For more on which foods to avoid (like typical pasta and sauces) and which to eat more of (like zucchini noodles and the plant-based ingredients in this alfredo sauce), get your copy of The Ultimate Alkaline/Acid Food Chart now for easy, clear information about hundreds of foods!
Here's a Thanksgiving recipe that is a sure fire hit! It's a delicious alkaline substitute for mashed potatoes without all the acid and the side effects that go along with them.
Cauliflower Mashed "Potatoes"
[Serves 4]
INGREDIENTS
2 tsp. coconut oil
3 cloves garlic, minced
1 onion, chopped
1 head cauliflower, chopped
1 carrot 1/4 cup vegetable broth (yeast free)
1 tsp. garlic powder
2 tsp. rosemary, chopped
2 tsp. parsley, chopped
Sea salt (Celtic Grey, Himalayan, Redmond Real Salt) and black pepper to taste
DIRECTIONS
Heat coconut oil in a large pot. Add onion and garlic, and sauté for about 5 minutes or until slightly browned.
Add in cauliflower, carrot, and vegetable broth. Bring to a boil. Reduce heat to low-medium and simmer for 10 minutes. If the pot becomes ‘dry’, add in a little more of the vegetable broth.
Next, add garlic powder, rosemary, parsley, salt, pepper and blend. To mash, use an immersion blender, a blender, or a food processor. Blend until smooth and enjoy!
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Acid can do a lot of scary things to your body, like rob your bones of minerals, deprive you of much-needed rest, zap your energy, and even make you crave foods that will make you sick like sugar.
One of the best ways to fight all of that is to eat foods rich in minerals, and magnesium in particular. 90% of all Americans do not get enough magnesium in their diets, and the results speak for themselves.
Dark, leafy greens like kale, spinach, and watercress are the best food source of magnesium, plus a lot of other vitamins and minerals. And today’s recipe is perfect for those greens, or any others like collards, arugula, or whatever you happen to have on hand.
This dish cooks up in minutes, it’s versatile enough to work as a main course or a side dish, and it’s so full of flavor, even the kids will be asking for seconds.
Give it a try and let me know what you think over on Facebook.
Sautéed Greens With Garlic And Parsley
Serves 2
INGREDIENTS
1 tbsp. coconut oil
3 cloves garlic, finely chopped Juice and zest of one lemon
1 bunch dark, leafy greens such as kale or collard greens
1/2 cup vegetable broth (yeast-free)
Handful of chopped parsley
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and black pepper to taste
DIRECTIONS
Heat the oil, garlic, and lemon zest in a sauté pan for about 2 minutes. Add the greens and sizzle for 2 more minutes or so until the greens are ultra-bright green.
Add the vegetable broth and cover. Let steam for 3 to 5 more minutes. Season with sea salt, black pepper and a squeeze of lemon. Toss in parsley just before serving.
Enjoy!
For more on which foods to avoid and which to eat more of (like dark, leafy greens), get your copy of The Ultimate Alkaline/Acid Food Guide now for easy, clear information about hundreds of foods!
Last time, when I shared the 9 easiest ways to get your kids to love eating alkaline, I teased my recipe for raw marinara sauce, which packs an alkaline punch. But it’s so tasty, your kids won’t even realize it’s nutritious!
Even without kids, this recipe is a great way to sneak in some extra leafy greens plus alkaline veggies and herbs into your tomato sauce. And since it’s super easy to make, I have a feeling you won’t be relying on the store-bought variety anymore.
Did you know that the average store-bought tomato sauce contains 9 to 11 grams of sugar per half cup serving?
That’s the same amount as your average sugar cookie! That’s far too much sugar for a food that doesn’t need any added sugar to taste delicious.
Give it a try and let me know what you think over on Facebook.
Dr. Daryl's Raw Marinara Sauce
INGREDIENTS
3 medium tomatoes
2 cups of spinach
1/2 cup basil leaves (loose)
1/4 cup extra virgin olive oil
1/4 cup sun-dried tomatoes
1/4 cup red onion, chopped
2 tbsp. fresh oregano, chopped
1 tbsp. lemon juice, fresh squeezed
1 large clove garlic, minced
1 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
1 tsp. black pepper
Optional: 1 tbsp. of any of the following: Rosemary, sage, or tarragon, chopped
DIRECTIONS
For a smooth sauce, place all contents in the blender and blend until smooth. For a ‘chunky’ sauce, set 2 tomatoes and the herbs aside. Blend everything else until smooth and creamy. Now place the contents in a food processor and add the 2 tomatoes and herbs. Pulse the ingredients together, leaving the sauce a bit chunky.
Spread on your favorite veggie noodles and enjoy!
I’ve got a ton of quick and tasty dinner ideas like this one in my Get Off Your Acid 7-Day Alkaline Cleanse that are perfect for you if you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID!
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Last time, I shared 7 ways to get back to alkaline self-care as the kids go back to school.
One of the best things you can do for yourself is to take the time to cook at home more often. You have so much more control over what goes into your body when you’re at the stove than you do in a restaurant.
And it doesn’t have to be difficult or time consuming to cook for yourself and your family. In fact, there are lots of nutritious, alkaline dishes that take less time to prepare than it takes to order take out.
This is one of those recipes for sure. One thing I love about this simple recipe is how versatile it is. If you have different veggies on hand, throw those in instead and no matter what you try, you’re going to end up with a delicious dinner in a matter of minutes.
Give it a try and let me know what you think over on Facebook.
Easy Weeknight Coconut Curry
INGREDIENTS [Serves 4]
Quinoa Ingredients
1 cup quinoa 2 cups vegetable broth (yeast free) or filtered water
Pinch of sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Coconut Curry
Ingredients
4 cups zucchini, cubed
1 cup green peas
2 cups coconut milk, canned (I use Native Forest)
1 onion, chopped
2 garlic cloves, minced
1/2 cup filtered water
2 tbsp. curry powder
½ tsp. Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Optional: Sprouted chickpeas (soak overnight, drain, and rinse)
DIRECTIONS
For Quinoa: In a saucepan, add 1 cup quinoa with 2 cups of vegetable broth (or water) and sea salt. Bring to a boil and then bring heat down to a simmer, for about 15-20 minutes or until all the broth is absorbed.
As the quinoa simmers, add coconut milk to a saucepan on medium to high heat. Add onion and garlic and cook for a couple of minutes. Next, stir in curry powder and cook for another 2 minutes.
Then add the zucchini and water and simmer for 15 minutes. Stir in peas and salt and cook for an additional minute. Remove from heat, serve over a bed of quinoa and enjoy!
I’ve got a ton of quick and tasty dinner recipes like this one in my Get Off Your Acid 7-Day Alkaline Cleanse that are perfect for you if you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID!
To quote cleanse participant, Kelly Ripa from LIVE WITH KELLY…
“Dr. Gioffre put me on this cleanse. It’s an antacid, highly alkaline cleanse, and it has changed my life.”
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I love a good pasta recipe, but as you know, I don’t want to clog my body up with all of the acid and pro-inflammatory Omega-6 fats in your standard fettuccini alfredo.
So it’s my mission to take delicious dishes that are highly acidic, and find ways to swap ingredients so you can enjoy them as part of the alkaline lifestyle.
Last time, I shared the 25 best foods for fiber, and a few of the foods in this recipe are on that list. It’s full of nutrients, meat-free, dairy-free, and free of all of the processed carbs you typically find in pasta dishes.
Once you try this sauce, you’re going to put this one into your regular dinner rotation. It’s so good, I promise you won’t miss the acidic version!
Give it a try and let me know what you think over on Facebook.
Alkaline Alfredo Pasta
INGREDIENTS [Serves 4]
Alfredo Cauliflower Sauce
1 head cauliflower, roughly chopped
1 yellow onion, sliced (about 1.5 cups)
1 clove garlic, pressed or finely chopped
2 tbsp. extra virgin olive oil
Sea salt to taste (Celtic Grey, Himalayan, or Redmond Real Salt)
1 15oz. can of white beans (rinsed and drained) (I use Eden Organics)
1/3 cup vegetable broth (yeast free)
1 cup almond or coconut milk
1 tsp. lemon juice, fresh squeezed
¼ tsp. smoked paprika (substitute regular paprika if you can’t find smoked)
Black pepper to taste
Noodles
2-4 zucchinis (based on how much you want to make), spiralized to make ‘pasta’
½ tbsp. of coconut oil (for zucchini flash sauté)
¼ cup filtered water
8 cups baby spinach
12 sun-dried tomatoes, thinly sliced
DIRECTIONS:
For Alfredo Cauliflower Sauce: Preheat oven to 400F. In a large bowl, mix together the chopped cauliflower, yellow onion, and garlic. Toss with extra virgin olive oil and sprinkle generously with sea salt. Place in a single layer on a baking sheet. Roast at 400F for 45-60 minutes, or until tender. Carefully remove from the oven.
Transfer mixture to a blender and add the white beans, vegetable broth, almond milk, lemon juice, smoked paprika, and a generous amount of black pepper. Blend until smooth and creamy. Adjust the consistency by adding more milk or broth. Season to taste. Set aside until needed.
For Pasta Noodles: Heat coconut oil in a large sauté pan. Add zucchini noodles, sea salt, and black pepper to the pan, stirring for 3-5 minutes until noodles are tender.
In a separate saucepan, place 1/4 cup water. Bring up to a medium-heat. Once boiling, add your spinach and stir until it is wilted, around 1-2 minutes. Next, add the sun-dried tomatoes and mix with spinach. Into this saucepan, add your alfredo cauliflower sauce, and toss in zucchini noodle pasta.
Serve and enjoy!
Want more recipes like this one?
The Get Off Your Acid 7-Day Alkaline Cleanse is filled with ideas that are perfect for you if you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID!
]]>At this time of year, when the days are getting shorter, darker, and colder, it’s easy to crave comfort foods.
What I try to remember when I get those cravings is that it is possible to eat healthy, GET OFF YOUR ACID, and treat yourself to foods that make you feel comforted.
In fact, I think it’s comforting to eat foods that I know take care of my body and leave me nourished, rather than depleted.
This Autumn Quinoa is perfect for days when you want a satisfying bowl of delicious comfort food that will help your body fight acid.
Because it uses quinoa instead of pasta or rice, you’ll get lasting energy and a great plant-based protein boost. By cooking it with vegetable broth, garlic and shallots, it’s packed with flavor and tastes way more indulgent than it actually is!
In our apartment, we usually add sweet potato, carrot, beet, and chard to amp up the color, taste, and nutrition factors, but you can swap out whatever vegetables look good at the farmer’s market or you happen to have on hand.
Once you start making this, you’ll find there are a hundred different combinations and all are easy to make, taste delicious, and full of acid-fighting nutrients that make you feel good.
So let’s get cooking!
AUTUMN QUINOA
Serves 4
INGREDIENTS
2 cups quinoa (ideally rinsed and soaked for 20 minutes)
4 cups vegetable broth
4 cloves of garlic minced
2 shallots, chopped
½ bunch Swiss chard, cut into ribbons
1 15-ounce can of white beans (Eden Organics is a great brand)
1 sweet potato, grated
1 beet, grated
1 carrot, grated
1 large bunch of sage, cut into ribbons
½ cup almond slivers
Zest and juice of one lemon
¼ cup extra virgin olive oil
DIRECTIONS
In a pot, combine quinoa, vegetable broth, garlic and shallots. Cook on medium heat for 15 to 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.
Enjoy!
In case you missed the 25 best ways to prevent cancer, go check it out now to get easy tips that can change or even save your life.
Today, I’m sharing a recipe that features a whopping 7 cancer fighters:
That’s a powerful punch against cancer. And it packs a powerful taste that you’re going to love too. Best of all, it cooks up in less than half an hour, making it perfect for an easy weeknight alkaline dinner.
Give it a try and let me know what you think over on Facebook.
Sprouted Stir-Fry
Serves 4
INGREDIENTS
1 ½ cup quinoa
1 garlic clove, minced
3 cups filtered water or vegetable stock (yeast-free)
TERIYAKI SAUCE
½ cup gluten-free Tamari
1 clove garlic, minced
1 tsp. fresh ginger, minced
STIR-FRY
2 tbsp. coconut oil
2 cloves garlic, minced
2 tsp. fresh ginger, minced
1 small white onion
1 bunch of broccolini or a small head of broccoli, cut into bite size pieces
1 celery stalk, cut into chunks
8 Brussels sprouts, halved
½ bunch kale, cut into ribbons
1 handful mung bean sprouts (or alfalfa)
DIRECTIONS
For Quinoa: Mix the quinoa, garlic, and vegetable broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the quinoa, about 20 minutes.
For Teriyaki Sauce: In a small saucepan combine all the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy. Be careful not to cook too long as it will become too salty (taste as you go). Remove from heat.
For Stir-Fry: In a wok or large pan with sides, heat coconut oil and add garlic, ginger, and onions. Let simmer until brown. Add a little more oil if needed and toss in all of your vegetables (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5 to 10 minutes depending on how “al dente” you want your veggies.
Scoop a large spoonful of quinoa into a bowl; add a generous helping of stir-fry vegetables, a spoonful of teriyaki sauce, and then top with sprouts.
Serve and enjoy!
I’ve got a ton of quick and tasty dinner ideas like this one in my Get Off Your Acid 7-Day Cleanse that are perfect for you if you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID!
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Last time, I shared comfort food recipes to eat as you watch the big game this weekend or anytime.
Today, I’ve got another recipe for you that’s so versatile, you can use it as a side dish for practically anything else you’re eating. And because it’s alkaline, it’s a great choice if you make a few choices that aren’t so great.
Chelsea and I usually make this on a weeknight with enough for a couple of dinners and leftovers for lunch. It’s not complicated, but it does take a little time to roast the veggies, so you might as well get a couple of meals out of it.
You can also switch up which vegetables you use based on what’s available at the grocery store or farmer’s market and your taste preferences. So if you want to use butternut squash, fennel, Brussels sprouts, red onion, rutabaga, or parsnips, those would be delicious and nutrient-rich too.
Give it a try and let me know what you think over on Facebook.
Roasted Root Vegetables
INGREDIENTS [Serves 4]
1-2 lbs. total of the following root vegetables: Turnips, beets, carrots, parsnips, radishes, sweet potatoes
2 tbsp. coconut oil
1/4 cup pumpkin seeds
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
DIRECTIONS
Chop vegetables into bite-sized pieces. Toss with coconut oil, sea salt to taste, and roast at 425° F, until tender and slightly browned in spots (30 to 40 minutes). Coat the pumpkin seeds with coconut oil and sea salt, and roast with the vegetables for the last few minutes.
Serve and enjoy!
This recipe came from the Recipe, Meal Plan & Shopping Guide included in the Get Off Your Acid 7-Day Cleanse. If you’re ready to get rid of the common ailments that have been plaguing you, this is perfect for you.
It includes…
In my last post, I shared the secret link between what you eat and your hormonal balance or imbalance.
Well today, I’ve got a recipe that uses several of the foods that heal your hormones, including collard greens, avocado, and cilantro.
In fact, cilantro is one of the top detoxifying foods, helping to clear your body of both environmental toxins and excess hormones.
Plus, this recipe tastes so good, and it’s so easy to prepare, I think you’re going to find yourself making it regularly.
Give it a try and let me know what you think over on Facebook.
COLLARD GREEN BANH MI
Serves 1
INGREDIENTS
1 large collard green with thick part of stem removed
1/2 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1/2 Haas avocado, sliced
Small handful of sprouts – mung bean sprouts are most common and can be found in the produce section, or alfalfa, or grow your own.
2 sprigs of basil, chopped
3-4 sprigs of mint, chopped
Small handful of cilantro, chopped
INGREDIENTS FOR DIPPING SAUCE
1 tsp. ginger, minced (grating it with a zester is an easy way to do this)
1 garlic clove, minced
1 green onion, sliced
1/4 cup gluten-free Tamari (While I use gluten-free Tamari and Brags Liquid Aminos from time to time, I do so in moderation because of the soy. Coconut Aminos is a much better option. All depends on where your health is at, and what kind of flavor profile you are going for. Always think good – better – best, and nice to have options!)
Soy Sauce = NEVER!
Braggs or Gluten-Free Tamari = Occasionally
Coconut Aminos = GREAT!
DIRECTIONS
Mix all ingredients for the dipping sauce and set aside.
Roll all the ingredients in the collard green like you would a burrito.
Serve with dipping sauce.
Enjoy!
I’ve got a ton of quick and tasty dinner ideas like this one in my Get Off Your Acid 7-Day Cleanse that are perfect for you if you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID!
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INGREDIENTS
1 15-ounce can of Adzuki beans, drained and rinsed (I use Eden Organics brand)
¼ cup minced red onion
Small handful of cilantro, chopped
8 butter lettuce leaves (these make really nice cups, romaine works as well)
1 avocado
1 lime
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Red pepper flakes (optional)
DIRECTIONS
Mash beans and red onion together in a bowl. Stir in chopped cilantro. Spoon into lettuce cups and top with diced avocado and a squeeze of lime juice. Season with salt and red pepper flakes.
I’ve got a ton of quick and tasty lunch and dinner ideas like this one in my Get Off Your Acid 7-Day Cleanse that are perfect for you if you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID!
Who says an alkaline diet has to be boring? I’ve created recipes from all corners of the globe to please your palette AND get your body back to a healthy pH balance.
This Burrito Bowl is full of flavor, protein, and healthy fat. And yes, even a little bit of carbohydrates in the form brown rice. This is a great example of the 80/20 rule….but if you wanted to make this more alkaline, you can swap the mildly acidic brown rice with quinoa which is fully alkaline.
If this recipe were made with white rice, the HIGH acidic load from the rice in your body would do more harm than good, even with the other alkaline balanced ingredients. But because we’re using brown rice (or quinoa), we’re able to indulge AND stay within a healthy alkaline range.
Health wise, the differences between brown rice and white rice are many. Brown rice still has the side hull and bran attached to the grain. This is where the majority of the nutritional benefit lies in a rice grain. It’s full of proteins, calcium, magnesium, and potassium. Brown rice is gluten free, and is high in fiber and selenium which reduces the likelihood of colon cancer.
Brown rice has:
• Twice the manganese and phosphorus as white.
• 2 ½ times the iron.
• 3 times vitamin B3.
• 4 times the vitamin B1.
• 10 times the vitamin B6.
Adzuki beans are full of fiber for long lasting energy and help maintain stable blood sugar levels. They also help improve digestion and cardiovascular health. And they contain high levels of antioxidants which help prevent cancer.
Did you know avocados contain more potassium than bananas? They are also loaded with healthy fat and fiber. Avocados are so versatile you can use them in a savory dish like this Burrito Bowl and in a green smoothie!
Enjoy this dish with a cool, refreshing glass of alkaline filtered water flavored with lime juice and mint.
Burrito Bowl
[Serves 2]
INGREDIENTS
1 cup brown rice (or quinoa)
2 15oz cans of Adzuki beans (Eden Organics is a great brand – OR soak your own!)
4 green onions, sliced
2 limes, juiced
4 garlic cloves, minced
1 heaping teaspoon cumin
2 avocados, sliced
Small handful of cilantro, chopped
Cook brown rice by combining 2 cups of water with 1 cup of brown rice in a pot over high heat. When the water comes to a boil, cover the pot and turn heat down to the lowest setting for 45 minutes. (Do not stir. Simply set a timer and let the rice cook.)
While rice is cooking, open the cans of beans (thoroughly rinse) and pour into a small saucepan over low heat. Stir in the onions, lime juice, garlic, and cumin and let flavors combine for 10-15 minutes.
When rice is done cooking, put rice into individual serving bowls. Top with beans, avocado, and cilantro.
To jumpstart your journey, join me for my GET OFF YOUR ACID™ 7-DAY GROUP CLEANSE! Let me help equip you with the knowledge, materials, and support you need to Get off Your Acid™!
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Last time, we talked about the Diabetes epidemic and what you can do to prevent it or reverse it if you already have Pre-Diabetes or Diabetes.
Although it’s necessary to cut out all grains, sugar, and other starchy carbs like potatoes while you work to reverse the damage, don’t assume all you can eat is a salad every night. There are lots of healthy, low-acid, low-carbohydrate dishes that you can enjoy. And remember, once you get your insulin and blood sugar levels under control, you can add in nutritious grains like quinoa.
But in the meantime, today’s recipe is great for anyone concerned about Diabetes and also anyone else!
It’s a delicious take on traditional pesto that combines basil, parley, and mint served over spiralized zucchini noodles, an acid-free alternative to pasta for anytime you crave a bowl of comfort food.
Give it a try and let me know what you think over on Facebook.
Zucchini Noodles With Mint Almond Pesto
Serves 4
INGREDIENTS FOR MINT ALMOND PESTO
1/2 cup of mint leaves, firmly packed
1/4 cup flat-leaf parsley, firmly packed
1/4 cup of basil leaves, firmly packed
1/3 cup slivered almonds
2 cloves garlic, chopped
1/8 tsp. red pepper flakes
1/3 cup extra virgin olive oil
Sea salt to taste (start with 1/2 tsp.) (Celtic Grey, Himalayan, or Redmond Real Salt)
INGREDIENTS FOR NOODLES
3 medium zucchini (use spiralizer)
1 lemon zest, finely grated
1/2 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
DIRECTIONS
For Mint Almond Pesto: In a mini food processor, combine the mint, parsley, basil, almonds, garlic, pepper flakes, and sea salt. Pulse until all the ingredients are finely chopped. Add olive oil and pulse again until a puree forms. Add more salt or olive oil to taste.
Make zucchini noodles using a spiralizer (ideal) or a vegetable peeler. Place in a serving bowl, and add the pesto dressing to coat. Sprinkle the lemon zest over the zucchini pesto and toss again.
Enjoy!
This recipe came from the Fall Recipe, Meal Plan & Shopping Guide included in the Get Off Your Acid 7-Day Cleanse. If you’re ready to get rid of the common ailments that have been plaguing you, this is perfect for you.
It includes…
In my last post, My 10 Favorite Ways to Use Coconut Oil, I shared the best ways you can cook with it AND slather it on to keep your body healthy and alkaline on the inside and out.
One that I mentioned is substituting regular cooking oils, especially the ‘bad for you’ kinds like vegetable oil and canola oil, with coconut oil. I highly recommend you give it a try even if you don’t usually like the taste of coconut because in savory foods it’s really subtle and often adds great depth of flavor.
Today’s recipe is a perfect example. These garlic green beans don’t taste like coconut, even though that’s the cooking oil we’re using. They just taste delicious.
In fact, you could use this same recipe to cook lots of in-season vegetables, so give it a try and let me know what you think over on Facebook.
FLASH SAUTEED GARLIC GREEN BEANS
Serves 4
INGREDIENTS
1.5 lbs. green beans (skinny French String beans)
2 tbsp. coconut oil
5 cloves garlic
2 tsp. red pepper flakes
Sea salt to taste (Celtic Grey, Himalayan, or Redmond Real Salt)
DIRECTIONS
Thoroughly wash green beans, and cut the ends off. Heat the oil in a skillet on medium to high heat, and sauté the garlic until crisp and light brown.
Add the chili flakes and salt and stir. Next, add the green beans and give a good stir so that they are covered with the oil.
Cover the skillet with a lid and let cook, stirring every few minutes. Cook until the beans soften to touch, but still have a nice crunch to them (about 3 to 5 minutes, give or take). S
erve and enjoy!
This recipe came from the Summer Recipe, Meal Plan & Shopping Guide included in the 7-Day Alkaline Cleanse. If you’re ready to get rid of the common ailments that have been plaguing you, this is perfect for you.
It includes…
Today, I’ve got a great recipe for you that’s really going to shine when you use organic ingredients, like we talked about last time.
I love the combination of artichokes, aromatic shallots and garlic, Swiss chard, and capers. Once combined with rice, it has a velvety texture similar to risotto.
As always, it’s full of nutrient-dense, alkaline ingredients. It makes a great, healthy dinner option on weeknights because it cooks up in just the time it takes to make the quinoa or brown rice. We always make extra so we can eat it again for lunch a day or two later.
I think you’ll agree this one is a real showstopper!
Artichoke and Caper “Risotto”
Serves 4
INGREDIENTS
2 cups vegetable broth (yeast free)
1 cup quinoa (or short-grain brown rice)
2 tbsp. coconut oil
3 cloves garlic, minced
1 bunch Swiss chard, cut into ribbons
1 jar artichoke hearts, drained
2 tbsp. capers
1 can garbanzo beans (I use Eden Organics, rinse thoroughly)
1 handful chopped parsley
Salt and pepper (Celtic Grey Sea Salt, Himalayan, or Redmond Real Salt)
DIRECTIONS
Combine the vegetable broth and quinoa in a small pot over high heat. When the broth comes to a boil, turn the heat down to a simmer and cover. Cook until all the liquid has been soaked in the quinoa, about 20-30 minutes.
While the quinoa cooks, heat the coconut oil in a sauté pan and cook shallots until melted, about 8 minutes. Add garlic and Swiss chard and cook for 5 more minutes. Add garbanzo beans, artichokes, and capers and cook for 2 more minutes.
Combine the quinoa and Swiss chard mixture in a bowl and garnish with parsley. Season with sea salt and pepper.
I’ve got a ton of quick and tasty dinner ideas like this one in my Get Off Your Acid 7-Day Cleanse that are perfect for you if you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID!
There are many benefits to eating an alkaline diet. Over-acidity in the body can result in chronic health issues, while an alkaline diet can help to prevent these same problems.
Some of the symptoms of an over-acid diet include stubborn weight gain, fatigue and exhaustion, frequent tummy trouble, brain fog, skin problems, gum and teeth problems, a tendency towards getting sick frequently, pain and inflammation, and premature aging.
If you are experiencing any of these symptoms problems, most likely you are ACIDIC and incorporating alkaline recipes like the Summer Quinoa into your diet every day is going to help!
What makes it so special?Quinoa (pronounced ‘keen-wah’) is a brilliant food. It is versatile and can be used in to make breakfast porridge, soups, salads, to thicken stir-fries, and is a much better option to rice. In fact, there does not seem to be a limit to this amazing alkaline food that modern researches referring to it as the “super grain”.
Well, quinoa is actually not a grain like most think, but actually a seed from a plant related to spinach, Swiss chard, and beets.
Quinoa comes to us from South America where the ancient Incas and the Indians of the Andes mountains cultivated and revered it, calling it “the mother grain”
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Not only is quinoa higher in protein than other whole grains, but it provides complete protein – meaning all 9 of the essential amino acids we must obtain through our diet, are present.
This is especially helpful to those who are avoiding meat products and need an alternative source of protein. Of the amino acids, quinoa has higher amounts of lysine, cystine, and methionine than other grains. Lysine is important to tissue growth and repair.
Quinoa is a better source of iron than other whole grains, having 4 times the iron as brown rice. Also high in content are calcium, phosphorus, vitamins A, E, and B vitamins.
It has another benefit in that it is an alkaline food. This means that it helps the blood to keep a healthy pH level. This is essential for good health.
It is also a complex carbohydrate with a low glycemic index which makes it an excellent food for weight management.
Tips for Eating and Cooking Quinoa:
What many people don’t know about Chickpeas, is that they are rich in both soluble and insoluble fiber, which helps stabilize your blood sugar, prevents constipation, and assists in weight loss. They are high in manganese for energy production, and are an excellent source of protein.
Combined with Quinoa, they provide an amount of protein comparable to that of meat or dairy foods without the acidity, high calories, or saturated fats.
Swiss chard is a cousin of kale and packs a nutritional punch by providing over 700% of your daily needs for vitamin K and over 200% of daily vitamin A needs in just one cup. Chard has been known to lower blood pressure, and the risk of obesity, heart disease, and diabetes.
Grab a basket, head to your local farmer’s market, and make this summer favorite for dinner tonight!
Summer Quinoa
Ingredients: (Serves 4)
In a pot, combine quinoa, vegetable broth, garlic and shallots. Cook on medium heat for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.
Enjoy this recipe plus 75 NEW delicious alkaline recipes in my Get Off Your Acid Do-It-Yourself 7-Day Cleanse Program!
Here is what our cleansers are saying:
This program is a game changer in the world of health. If you are in any way “on the fence” about the program, JUMP IN. The recipes are delicious and easy to make. Most of all, Dr. Gioffre is so supportive and accessible. There’s no question that goes unanswered. –Lisa D.
]]>We want to show you our love for being a part of the Alkamind community. So here are two Valentines from us to you.
First, everything in our store will be 14% off on Valentine’s Day!
So stock up on Daily Minerals, Daily Greens, and our new single serve packets of each for easy travel. You can even use the code below to get 14% off the Get Off Your Acid 7-Day Cleanse!
Use coupon code: HAPPYVALENTINESDAY
Don’t forget to visit our store for 14% off on Sunday!
Our second Valentine is perfect for anyone wanting to make dinner, not reservations.
Show your loved one how much you care by cooking up a delicious, low-acid, romantic dinner for two!
Start off the night with spicy, cozy Green Goddess Curry. The exotic flavors feel extra special, but it cooks up in minutes so you can enjoy more quality time together.
Then indulge with creamy, decadent Avocado Chocolate Mousse. Since it needs time to chill, make it in advance for an easy treat to end the night.
Green Goddess Curry
Serves 4 (or 2, plus leftovers)
2 tbsp. coconut oil
1 onion, peeled and diced
2 tbsp. green curry paste or powder
1 cup green beans
1 medium broccoli crown, cut into florets
½ cup snow peas
Small handful of Brussels sprouts, halved
2 cups garbanzo beans, cooked or canned
1 15oz. can of unsweetened coconut milk (I recommend Native Forest brand)
4 cups vegetable broth
2 bunches of any type of greens, washed and cut (kale, bok choy, escarole, collards, turnip greens, etc.)
Salt and pepper to taste
Fresh cilantro for garnish
DIRECTIONS
In a large pot heat coconut oil and sauté onions and curry spices until the onions are soft (about 6-8 minutes). Add the vegetables, beans, and coconut milk. Bring to a simmer and add the vegetable broth. Simmer until the vegetables are tender (about 15 minutes). Add the greens, then season with salt and pepper.
Serve with brown rice or quinoa. Garnish with cilantro.
Avocado Chocolate Mousse
Serves 2
1½ Haas avocado
2/3 cup coconut water (ideally raw)
1 tbsp. vanilla (I use ‘Medicine Flowers Vanilla’ 10 drops)
2 tbsp. raw cacao
3 dates (can use 5 to make a little sweeter)
1½ tsp. Celtic Sea Salt
DIRECTIONS
Blend high in blender and refrigerate to make firm.
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Today I want to share with you one of my all-time favorite winter recipes!
It’s perfect for cold weather, and with the Superbowl just around the corner, you can surprise your friends and family with a healthy and tasty alternative to this winter staple.
And yet the amazing thing about this recipe is that it’s raw! No cooking required, which means it’s also easy to prepare and clean up.
As you may know, I’m a certified raw food chef and I believe that raw is the way to go whenever possible.
The fact is, raw foods deliver more nutrients than cooked foods.
This recipe includes all the classic chili spices, so it gives you that warm flavor that many of us crave at this time of year.
But of course, it doesn’t include any of the acid-forming ground beef that most chili is filled with.
So it’s easier for your digestive system to process, bursting with vitamins and minerals, and alkalizes your body.
It’s also really flexible, so if you don’t have some of the listed spices but you have extra red pepper, that’s okay! Feel free to swap in or out any of your favorite chili spices.
If you want to add a couple of veggies that have been sitting in your crisper, throw them in as well!
Raw Chili
Serves 2
INGREDIENTS
1 tomato (large)
6 sundried tomatoes
2 tbsp. garlic (finely chopped)
½ red bell pepper
¼ to ½ yellow squash
¼ yellow onion, chopped
2 tbsp. olive oil
1 tbsp. chili powder
1 tsp. cumin
½ tsp. sea salt (Celtic grey, Himalayan, Redmond Real Salt)
Optional: add 1 tsp. of Braggs Liquid Aminos
DIRECTIONS
Place all ingredients in the food processor with the “S” blade, pulse a few times first to chop ingredients, and then switch to blend in the food processor to obtain desired consistency.
You can eat this right away, but my preference is to let sit for an hour before you serve to let all of the spices mesh together.
I’d love to hear what you think once you try raw chili for the first time, so make a batch one night soon and let us know over on Facebook. (Make sure you Like us while you’re there!)
For more delicious raw recipes, get the Get Off Your Acid 7-Day Cleanse, which includes more lunch and dinner recipes than you could cook in a whole week!
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It’s perfect for bringing to family gatherings or New Year’s Eve dinners because it feels festive and tastes delicious. At the same time, it’s low in acid and full of healthy vitamins and minerals.Today, I want to share a recipe we’ll be preparing for our Christmas dinner.
No one has to know how easy it is to make! Just be sure to double or triple the recipe depending on the size of your party.
As I’ve mentioned, that’s one of our favorite ways to keep an alkaline diet during the holidays. So even if most of the holiday spread is bursting with acidic foods like ham or turkey, stuffing, and mashed potatoes loaded with butter and cream, not to mention the desserts, you’ll have an enjoyable alternative that’s really filling.
Plus, you never know… You might inspire your family and friends to make healthier choices in the new year once they taste how good these are!
Brussels Sprouts with Pistachios and Lemon
Serves 4
INGREDIENTS
2 Tbsp. extra virgin olive oil
¾ cup shelled pistachios
Zest and juice from one lemon
16 large Brussels Sprouts, leaves separated from the core. Cut the end of the sprout off and peel leaves off.
Salt and pepper to taste
DIRECTIONS
Heat oil in a large wok or skillet over medium-high heat. Add pistachios and lemon zest and sauté for one minute.
Add Brussels leaves and toss until bright green but still crisp, about 5 minutes.
Squeeze lemon juice over the leaves and season with salt and pepper.
Enjoy!
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With summer season here, I love enjoying light, fresh, and healthy alkaline dishes. And with farmers markets overflowing with organic, local produce it makes it easy to indulge and save a buck! This Italian Marinated Zucchini Squash with Sun Dried Tomatoes is quick and easy to make, and can be eaten cold, sauteed, grilled, or even dehydrated. Either way, it will definitely cure your craving for all things deliciously summer!
Zucchini and yellow squash are highly alkaline and rich in antioxidants. Their skins are high in fiber and help reduce constipation and protect against colon cancer. Yellow skinned varieties help scavenge harmful toxins and free radicals from your body that make you pre-maturely age! Zucchini itself has folates important during early pregnancy, and they both contain the alkaline mineral potassium that helps reduce blood pressure and elevated heart rates.
If you decide to cook your squash, flash steaming (4 minute steam) is your best option. Summer squash retains its antioxidant effects after steaming. Even frozen squash holds onto its antioxidant effects after steaming.
Tomatoes are an alkaline fruit that are a great source of vitamins A and C, folic acid, and antioxidants. The antioxidant alpha-lipoic acid helps the body to convert glucose into energy, and can aid in blood sugar control. Choline found in tomatoes helps with sleep, muscle movement, learning, and memory.
Olive oil is rich in Omega 9 fatty acids, helping people live longer life expectancies and lowering the risks of heart disease, high blood pressure, and stroke. People who regularly consume olive oil are less likely to develop cardiovascular diseases, including high blood pressure, stroke and high cholesterol.
There are many health benefits of switching from table salt which is refined and heavily processed to healthy sea salts like Celtic Grey or Himalayan loaded with healthy alkalizing minerals:
So go support your local farmer’s market, grab some summer squash, and…. GET OFF YOUR ACID!
INGREDIENTS
Slice zucchini and squash into thin, half-mooned shape slices and place in bowl.
Next, add rest of the ingredients into the mixing bowl with the vegetables slices and toss. Let vegetables marinate for 30-60 minutes. Eat raw, OR do a flash saute or steam for no more than 4 minutes, OR dehydrate in an Excalibur Dehydrator for 30 minutes at 115 degrees (gives an awesome sauteed effect while preserving ALL the enzymes), or simply just throw them on the grill for a few minutes summer style .
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In my last post, I shared the 41 powerhouse foods that pack the greatest nutritional punch per calorie, and the surprising #1 powerhouse was watercress, with an unbelievable 100% nutrient density!
Watercress often gets ignored, but I’m not sure why?
In addition to how insanely good for you it is, it’s got a potent peppery punch that makes it a great addition to many recipes.
In fact, anytime you use arugula now, try subbing it with watercress.
You can throw it into a salad or make a salad out of it all on its own.
You can wilt it really quickly, but be careful – it cooks as fast or faster than arugula.
You can add it to smoothies that can take extra zing like my ‘Bloody Mary’ Smoothie recipe.
Or you can blend it up in a chilled soup like we’re doing today.
This recipe is perfect for a weekday lunch because you can make it in minutes, it can travel anywhere, and as soon as you open the container, it’s ready to eat.
Plus, it’s delicious and filling enough to power you through your afternoon.
Give it a try and let me know what you think in the comments below.
Chilled Avocado, Cucumber, and Watercress Soup
Serves 1
INGREDIENTS
3 organic Haas avocados
2 scallions
1 cup cucumber, diced
2 cups of watercress
2 lemons, freshly squeezed
1 ½ cups of filtered water
Salt and pepper to taste
Garnish with cherry tomatoes, halved
Combine and blend all ingredients to a puree. Add salt and pepper to taste. Garnish with cherry tomatoes.
This recipe came from my Get Off Your Acid 7-Day Cleanse Recipe Book.
For more delicious raw recipes, start the cleanse today. It includes more lunch and dinner recipes than you could cook in a whole week!