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A Delicious, Alkaline Valentine’s Menu

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Today, I’m bringing you a full 3-course menu for Valentine’s Day to enjoy with that special someone.

 

Sure, you could go out to eat, as long as you have reservations far in advance, and you’re willing to eat overpriced food from a set menu that’s not worth the hype.

 

But I know I’d prefer a romantic dinner in, where I can enjoy cooking as I catch up with my love. Here is a great alkaline menu you can choose to eat on February 14th, but I’ve also included alternative recipes for each dish so you can find what works for you.

 

Enjoy and happy Valentine’s Day!

 

Hors d’Oeuvre: Fennel Soup

 

fennel-soup

This fennel soup is full of flavorful aromatics so while it’s easy enough to make for lunch or dinner anytime, it feels a little special, so it’s a great start for this meal.

 

You can prep it in advance so it’s ready to eat while the main course and dessert cooks.

 

Serves 2-3

 

INGREDIENTS

 

2 cups fennel bulb, chopped

1 cup tomato, chopped

1 ½ tbsp. fresh lemon juice

½ tbsp. garlic, minced

½ tsp. fresh oregano

½ tsp. fresh sage

½ tsp. sea salt
(Celtic Grey, Himalayan, or Redmond Real Salt)

½ cup Haas avocado, diced

½ cup cucumber, diced

1 cup red pepper, diced

 

DIRECTIONS

 

In a blender or food processor, blend the fennel, tomato, lemon juice, garlic, oregano, sage, and sea salt until smooth and liquefied.

 

Next, strain the mixture and stir in the avocado, cucumber, and red bell peppers. Serve in a soup bowl, and garnish with fresh herbs and extra virgin olive oil.

 

Alternative: Asparagus and Adzuki Bean Salad

 

Entrée: Alkaline Ratatouille

 

ratatouille

The main course is a French specialty, so it’s sure to feel romantic. It also features several mouth-watering herbs cooked with a delicious blend of vegetables. It’s highly alkaline, but it also will leave you feeling full and satisfied.

 

INGREDIENTS [Serves 4]

 

1 cup filtered water

5 tomatoes

1 large zucchini

1 large eggplant

1 large onion

1 red bell pepper

2 cloves garlic

2 tsp. herbs de Provence (or thyme, basil,
oregano, and marjoram)

3 tbsp. coconut oil Pinch of sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)

Pinch of black pepper

Optional: 1 cup of steamed quinoa

 

DIRECTIONS

 

Dice the tomatoes and red bell pepper. Slice the zucchinis, eggplant, onion, and garlic into thin slices.

 

Heat the coconut oil in a pot (or wok) and sauté the onions and the garlic for a couple of minutes. Then add the eggplant, zucchini slices, and red bell pepper and stir-fry for about 8 minutes.

 

Next, add the cup of water, tomatoes and the herbs, stir well, and let cook for a few more minutes until the vegetables are tender but not too soft.

 

Add sea salt and pepper to taste and serve.

 

Optional: Serve on a bed of steamed quinoa. If you don’t steam the quinoa, you can cook it on a stovetop. In a small pot, combine 1 cup of quinoa with 2 cups of filtered water or yeast-free vegetable broth on a medium flame for 20 minutes or until all the liquid is absorbed.

 

Alternative:

 

Alkaline Artichoke and Caper “Risotto”

 

Dessert: Quinoa Berry Cobbler

 

berry-cobbler

 

Ready for dessert? This low-acid cobbler tastes plenty sweet, thanks to the coconut, vanilla, dates, and cinnamon, but it doesn’t have any added sugar beyond that in the berries.

 

It works well with the flavors in the first two courses, and no matter what you’re eating it with, it bakes as you enjoy your entrée and will be ready just in time.

 

INGREDIENTS [Serves 4]

 

½ cup cooked or steamed quinoa

1 cup gluten-free rolled oats (I use Bob’s Red Mill)

½ cup quinoa flour

½ cup cashews, chopped

½ cup coconut oil

¼ cup ground flax seeds
(I like golden flax but any will do)

1 tsp. vanilla (I prefer 4 drops Medicine Flower Vanilla)

¼ cup coconut milk

1 tsp. cinnamon

4 dates, chopped

3 cups of mixed berries of your choice

Optional: Coconut butter

 

DIRECTIONS

 

For Quinoa: Steam ½ cup of quinoa, or cook ½ cup of quinoa with 1 cup of filtered water for 20 minutes or until all liquid is absorbed (bring to boil on stovetop, then simmer for remaining time).

 

Preheat oven to 375° F. Combine all ingredients, except the berries, in a large mixing bowl, forming the quinoa/oat mixture.

 

Next, pour the berries into a 9x9 inch baking dish, and then spread the quinoa/oat mixture over the top evenly. Bake for 35 to 40 minutes or until lightly browned. Serve with a spoonful of coconut butter on top (optional).

 

Alternative:

 

Avocado Chocolate Mousse

 

On Thursday, I’ll bring you one more Valentine’s inspired recipe, this one for the kids to enjoy. But whether you have kids or not, you won’t want to miss this sweet treat you can enjoy year around.

 

Want more recipes like these?

 

I’ve got a ton of easy and satisfying meals 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!

 

7-day-cleanse


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