Thursday, August 24, 2006

ALKALIZING RECIPES:

ALKALIZING RECIPES:
Karen's Spinach Pesto
1 Bag Baby Spinach 5 to 7oz.....
optional (one large handful chopped Kale to the Spinach) Put in food processor
add 1/8th cup Pine Nuts
add 1/4th cup Olive Oil, ( add about 3/4 at first so, not to get too soupy)
add to taste Real Salt (about 1/4 tsp)
add 1/8th tsp. Garlic Powder or one clove Garlic
DO NOT OVER PROCESS, CAN PUT OVER HOT PASTA OR USE AS A DIP

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Honey-Glazed Roasted Vegetables
1/4 cup honey
1/4 cup olive oil
3 Tbs Lemon or Lime juice
1 clove garlic, minced
RealSalt, pepper, and dried thyme to taste
4 cups mixed halved red potatoes, sliced zucchini, thickly sliced onions, red peppers, carrots, sweet potatoes, sliced eggplant, or other vegetables
Mix all ingredients except the vegetables. Put vegetables in a roasting pan; brush honey mixture over all. Bake at 400F degrees for 30 minutes, stirring often. Makes 4 servings.


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Apple Accent Salad
1/2 to 3/4 head romaine lettuce
1 bunch arugula, chopped
1 large Fuji or Gala apple, chopped
1 cup shredded red cabbage
3 green onions, chopped
1/2 red or yellow bell pepper, chopped
2 carrots, shredded
3 tsp chopped almond (plump in water for a couple of hours before
chopping) Alfalfa sprouts
Wash lettuce and pat dry with a kitchen towel or use a salad spinner. Put into a large salad bowl. Add remaining ingredients and toss. Top with alfalfa sprouts and serve with Triple Citrus Dressing (see below).

Triple Citrus Dressing
1 3/4 tsp Real Salt or to taste
1/4 tsp ground black pepper
3/4 tsp dry mustard
2 cloves garlic, crushed
2 Tbs minced green onion tops
1 cup EV olive oil or a combination of good oils
1/4 cup lime juice (2 to 3 limes)
1/4 cup lemon juice (1 to 2 lemons)
1/4 cup fresh orange juice (1-2 oranges)
1/4 cup water
Combine all ingredients in a 1-quart jar and shake well. For best flavor prepare ahead of time.
Refrigerate leftovers. Keeps for 1 week. Makes approximately 2 1/2 cups

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SNACKS:
Raw, soaked nuts can be prepared overnight. Simply place desired amount of nuts in a container, covered with distilled water. Keep in refrigerator overnight. Drain the next morning and enjoy throughout the day. Rinse twice a day with fresh water.
Sprouted Tortilla Chips are made from whole tortillas. Cut up one package of Alvarado Street brand tortillas into pie-shaped pieces.
Place on two lightly-oiled baking sheets and toast at 350 degrees for 10-
15 minutes. They can be dipped in salsa, hummus, or almond butter for a snack.
Broccoli/Tomato Salad is a lettuce-free salad quickly prepared.
Just chop 1-2 cups of broccoli in a bowl. Add 1 tomato and 1 avocado, sliced. Top with slivered almonds, Bragg's Aminos, Real Salt, and The Zip for an energizing snack or meal.
Rice cakes with almond butter are a crunchy treat. Spread raw almond butter on an unsalted brown rice or multi-grain cake for a speedy snack.

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