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ALKAVORIAN RECIPES
Shelley Young's Academy of Culinary Arts
"Where the Science of Food meets the Taste of Health"!
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You can really add any other crunchy vegetables you would like i.e.
radishes, cauliflower
Add seasoning. I used dill weed, Redmond Real Salt, pHlavor salt
and Cajun seasoning and allow that to penetrate into the warm
potatoes. You can really use a heavy hand so that all the potatoes
are covered.
After the potatoes cool you can add all your chopped ran
vegetables and tofu eggs. All the vegetables should be chopped to
bite size. Mix together.
Pour over salad and toss gently. You don't want the salad dripping
in dressing, you just want enough to moisten every piece. Tastes
great right away or two days later.
Serves 5 or 6
VERY-VEGGIE BARLEY BURGERS Main Dish
Directions:
1. Put barley,veggie broth and ground flax seed in a bowl, stir
together
2. peel and chop veggies (can be shredded in food processor if
desired)
3. Combine all ingredients, mix well, and divide into portions to
make patties
4. Form into patties and arrange on an oiled cookie sheet. Bake at
375 until golden brown on both sides (turn over 1/2 way through
baking). approx 15 minutes on each side. Serve hot, or crumble
over a salad cold.
per serving:
1 gram of saturated fat
6 grams of unsaturated fat
12 grams of carbohydrate
4 grams of protein
459 mg of sodium
4 grams of fiber
1 C. Fresh Silky Almond Milk (follow directions from the Fresh Silky
Almond Milk recipe).
2 Avocado's
1 lime
2 scoops Super Soy Powder
1 pkg. Stevia 6-8 Ice cubes
DIRECTIONS
Put all ingredients in a blender and blend on high until rich smooth
and pudding like.
WOW -variations:
These are thin and crust like in texture. They are MAH-velous as a
raw (low heat dehydrated) alkalarian pizza crust.
You can dry them big in large rounds or break them up and use
them as crackers or sandwich pieces. Experiment with this basic
recipe and come up with versions of your own!
You will need a good dehydrator and a food processor and also
sprouting equipment. The preparation for these flatties may seem
like a lot of time and work, but once you get the hang of it, it will
surely be worth it!
[other suggestions:
1 TB. SuperSoy Sprouts,
1 tsp. SuperGreens,
Italian Pizza Seasoning,
2 TBS fresh basil, any seasoning of choice would work]
1 and 1/3 cup carrot (or raw yam or raw squash or raw zucchini
pulp) or you could mix those!:)
2-3 sun dried tomatoes (optional)
1/3 to 2/3 cup flax seeds (you don't have to soak)
¼ to 1/3 cup water if needed to thin (optional)
While the food processor is running, you can add the water if you
feel the batter needs to be thinned some so it can spread easier.
Pour or scoop mixture out onto plastic lined trays for dehydration.
Use a spatula to help spread out the batter so your flattie is ¼ to ½
inch thick. Then dehydrate at 90-100 degrees overnight or 7-8
hours.
Once this is done carefully lift the flatties and transfer them to a
mesh lined tray and continue dehydrating until flatties are totally
crisp and dry.
Bon Appetite!
Here's the bean salad that I thought would work really well on the
diet. Obviously, you wouldn't want to use the vinegar. Hope you
enjoy it. Pass it on. :)
Note: Using healthy fats to burn on (for energy) is better fuel than
burning on sugars, which causes more fermentation and lactic
acids.
Make sure you start with very fresh organic raw seeds and nuts
(order from Jaffe Bros. www.OrganicFruitsandNuts.com or call 1-
760-749-1133 to order).
In a coffee grinder, grind the seeds to flour in 1/3 cup batches. (or
grind all at once in your Vita Mix blender to flour)
Measure out one cup and put in a bowl for the pancake recipe.
Store the rest in fridge or freezer for another time.
Ingredients:
1 cup seed flour
1 cup millet or spelt flours, or a combination of other (quinoa,
amaranth, buckwheat, bean flour)
1 & 1/2 tsp. baking soda
1 tsp. Real Salt
optional: 1/16th tsp. Stevia
Soymilk (unsweetened) or water to make the right consistency
(batter thickens after sitting a couple of minutes)
Directions: Pour or spoon batter into a fry pan and cook in Olive,
Coconut, or Grapeseed oil, on both sides. Buckwheat Pancakes
1 avocado
1 lime peeled
1/2 cucumber
Ice to taste
Soft Tofu
1/2 to 1 cube Rice Dream or water to desired consistancy Super
Soy Sprouts powder (optional if desired)
Stevia sweetner to taste
1-2 cups fresh raw spinach leaves (optional)
Directions: Put all ingredients into the blender and blend until
creamy. Tastes like a lime shake! ENJOY! (This may also be a great
recipe for children who you are trying to ween off of ice cream or
fruity shakes.)
Sean Stephenson
SeanStephenson.com
Scrap Soup Soups
3 large carrots
2 celery stalks
4 stalks of aparagus
1 large yellow onoin
6 cups of distilled water
4 tsps. of instant vegetable broth (yeast free)
1 1/2 tsps. cumin
2 tsps. dill Real
Salt to taste
2 tsps. 21 Spice Salute or Zip
Remove and cut into bite size squares to serve. If it becomes too
hardened and cracks when you attempt to cut it, just set out at
room temperature until it cuts easily.
6 servings
1 and 1/2 tsp. Cafe Sole Lemon Pepper (Spice Hunter Spices) (this
is a blend of lemon, pepper, onion, and sea salt)
Process until you get a very creamy consistency. Great as a dip for
raw veggies, in wraps, or even as a creamy Ranch-like salad
dressing. Raw macadamias are rich in unsaturated fats, contain
calcium, magnesium, and many of the amino acids that make
complete proteins. Enjoy!!
Shelley's variation Shelley uses only 1/2 the spices listed in this
recipe because she prefers a milder pie.
Silken Tofu (12 oz)
2 cups fresh pureed pumpklin (or yams)
2 tsp. Frontier alcohol-free vanilla
2 tsp. cinnamon 1/4 tsp.Real Salt
3/4 tsp.nutmeg
1/4 tsp. cloves
1/2 tsp. ginger
1/4 tsp. white powder Stevia (or 2-3 packets stevia with fiber
powder)
3 TB. psyllium (agar powder or flakes can be substituted for
psyllium)
Directions:
serves 6-8
1 pkg. note: Add more spices or stevia if you like, or use less
spices for a milder pie adjust to taste.
Lastly, add psyllium, and blend. Scoop into prepared Almond Nut
Pie Crust recipe below) and chill for at least an hour. Top with
Nutty Cream Topping or Tofu Whip Cream found in Back to the
House of Health 2 (see also Almond Nut Pie Crust)
Debra Jenkins .
Peppermint Mana Delights
Mix together:
1 jar of Earth Essence clay
5 TBS. Super Soy Sprouts
1 TBS. Super Greens
1/3 cup Freeze Dried Coconut Flakes (set aside another additional
1/4 cup for later)
1/4 tsp. Peppermint Flavoring (non-alcoholic from Frontier)
Directions: Roll 1 tsp. of mixture into a small ball and roll in more
coconut flakes Freeze for 1/2 hour.
Whenever you want a tasty treat or need a dose of clay, pull one
from the freezer and enjoy.
Fine Almond meal can be substituted for the Soy Sprouts or Super
Greens if desired.
donated by
Michael Steadman
Mary Jane's Super Simple Spaghetti Main Dishes
Serves 2
Jerusalem Salad
Hummus
Directions:
This is the Alkalarian's answer to butter. The coconut oil keeps the
butter in a solid state (in the fridge) and the Flax oil gives it the rich
golden appearance. Experiment with different herbs, spices and
flavorings. Just put a paddy or two (a tsp. or two) over your
steamed veggies or warmed grains such as Quinoa, Buckwheat, or
millet or use it as a spread in your Tortilla wraps. It will melt on
contact and spread a beautiful mix of herbs, seasonings, and healthy
Omega and Lauric oils over your dish. Shiny and beautiful, and so
good for you. Enjoy!
Dice the onion and garlic and put in a non stick pan with 3 TBS. of
the coconut oil. Heat and cook until onion is clear, stirring as you
go.
If desired, you may slightly brown the onions and garlic for a more
roasted flavor. Then add the rest of the coconut oil and let it melt
until clear. Stir to mix together. Do not cook. Take off burner.
At this point you may strain the mixture thru a strainer to take out
the pieces of onion and garlic or you may leave them in.
Add salt, spices and seasonings of choice and the Barlean's Flax Oil.
Stir mix well, and pour into small tubs and place into the
refrigerator to set up.
GrasSoup Soups
For dehydrated red bell pepper powder , simply place sliced pieces
of red bell pepper in dehydrater (about 1 /4 inch thick) and dry until
snap crisp (about 24 hours) Then place in Vitamix and grind to a
fine powder. Keep in a tupperware or air tight container.. great for
a garnishing tool, to add color and sweet flavor over soups, wraps,
or salads. YUM! I even eat this by the spoonful for a treat! Serve
and drink immediately.. Heavenly!!! Adjust each ingredient to your
taste.. if you want a less creamy soup, less almond milk. if you want
more of a sweet soup, add more coconut water and red bell pepper
powder.. experiment.
1 pkg. Smart Ground by LiteLife (soy protein substitute) Florets from 2 large
bunches of Broccoli (save leaves and stocks out, peel and clean
stocks)
1 small bunch of fresh Basil or Tarragon stemmed and minced
1 cup soft Tofu
1 tsp. ground mustard seed
2/3 cup Olive Oil
1 pkg. Terra Red Bliss Potato Chips (I use the Olive Oil and fine
herbs flavor)
Real Salt and Spice Hunter's The Zip to taste.
Directions:
1. Steam Broccoli with a little water in a covered pan for about 4-5
minutes until Broccoli is bright green and just crisp/tender.
2. In a food processor, process the broccoli leaves and stocks until Main Dishes
very fine(scrape down sides if necessary)
3.Then add the soft Tofu, mustard, basil, into the food processor
with the fine broccoli mixture and process. With the processor
running, slowly add the Olive Oil until mixture is well emulsified
and creamy.
4. In a large Electric Fry Pan, heat a small amount of Oil and add
the Soy Smart Ground, crumble it up and fry it for a couple of
minutes, then add the steamed broccoli and pour the creamy sauce
from the processor over the top and stir in well.
5. Take the bag of chips and mash them while in the bag with a
rolling pin until they are crumbs. Then sprinkle over the top of the
broccoli mixture and serve.Or return the lid to the fry pan and
steam the mixture a bit to soften the chips and broccoli more. Add
Real Salt and The Zip to taste....YUM!
Serves 6
This is a hearty Deep Green dish that has plenty of crunch with the
broccoli stalks and soaked almonds added.
Directions: Trim and peel Broccoli stalks. Then cut Broccoli into
bite size pieces.
In a Cuisnart, pulse chop the onion and garlic until fine, set aside
Put soaked almonds into the Cuisnart with an S blade and pulse
chop into almond slivers.
In an Electric Fry Pan, Place oil and add onion/garlic mixture and
sauté for a few minutes. Add steamed Broccoli/green beans and stir
fry to mix in with the onions and garlic. Add slivered soaked
almonds and continue to mix well.
Put lid on electric fry pan and continue to steam for a few minutes
longer if softer veggies are desired. Add real Salt to taste.. and
enjoy!
Besides making China Moon vegetable pasta, you can use this versatile sauce on
a stir fry or as a dressing or dip.
Pour into jar, add oils and coconut milk, and water and shake. Thin
with water, carrot juice or vegetable broth if desired. Store in
refrigerator.
This colorful and flavorful dish is highly adaptable. Feel free to add
vegetables of choice, modify according to season, and adjust
quantities to suit the number of friends you are serving.
Cover lower oven rack with aluminum foil to catch any drippings.
Bring water to a boil in bottom of large pot with steamer tray, then
reduce to simmer. Place vegetables in steamer starting with scalloins
and carrots and continuing in order listed above. Cover and steam
gently for 3-5 minutes, then turn off heat. The stored heat will
continue to cook the vegetables. Be careful not to let them get
overdone!
Cut squash in half and scoop seeds out of center. Run fork
lengthwise along the inside of the squash to form "spaghetti", and
scoop gently onto plates or into shallow bowls.
When veggies are done, remove steamer tray from pot. (Save broth
for a soup base!) Return vegetables to pot and toss gently with
desired amount of sauce, and spoon on top of squash. Garnish with
coconut and sesame seeds.
serves 2- 4
You can dehydrate your own or order them from THE SPICE
HOUSE company, www.TheSpiceHouse.com
Directions: Slice tomato tops off and use a melon ball spoon to scoop
out seeds and pulp of tomatoes. Drain on paper towels upside down.
In Cuisnart with an S blade add remaining ingredients and pulse
chop into a well mixed chunky consistency. Fill tomato shells with
mixture and sprinkle dehydrated veggie granuels on top.Serve
chilled.
Carrot Crunch
olive oil
celtic salt
Finely chopped onion, Main Dishes
you pick size according to taste and size of eggplant(s).
1/2 cup spelt flakes ground into flour (I use my old coffee grinder) 1/2 cup
ground almonds
1/4 cup fresh ground flax meal
1 TB. arrowroot powder
1/2 tsp.ground cinnamon
1/8 tsp. ground cloves
1 packet stevia powder
1 tsp. Frontier alcohol-free vanilla
2 TB. Garden of Life coconut butter (melted)
2 TB. water
Directions: Desserts
Combine dry ingredients in a mixing bowl.
Combine the water, melted butter and vanilla and pour over dry
ingredients.
Mix well. Transfer mixture to a 9" pie plate. Press mixture firmly
into place with your fingers, making sure to cover bottom and sides
of pie plate.
For an unfilled piecrust, bake empty pie shell at 350 degrees for 18-
20 minutes or until lightly brown. Cool and fill with pie filling. For a
filled pie crust, first bake the empty crust for 10 minutes, then fill
and finish baking pie per recipe.
Juice of :
Directions:
Makes about ½ quart. This is a nice thick dressing with a sweet &
sour taste…very zingy:
This is a great transitional dressing when you are phasing off of
Thousand Island and other sweet dressings.
You will need a dehydrator to make the pizza crusts and a food
processor to make the Almond Cheese, and the Rich Tomato
Topping. If you make these all ahead, then assembly your Raw
Redford Pizza will take hardly anytime at all!! ENJOY!
Dehydrated Crust:
I use the Excalibur dehydrator to make perfect crusts that can also
double as great crackers or tostada flatties.
1 lemon juiced
1 clove garlic
4 Tbs. Olive Oil
1 level Tb. of Real Salt (or to taste)
2 Tbs. Spice Hunter Italian Pizza Seasoning
1 Tb. Spice Hunter Garlic Herb Bread Seasoning ¼-1/2 cup water to
adjust consistency before spreading on dehydrator sheets
Instructions:
2. Rinse and drain soaked seeds and nuts and add them to your
Cuisinart (food processor) with all the remaining ingredients. Mix
well until you have a smooth thick paste consistency. You may have
to stop and stir a few times to get this mix well blended. Adjust with
water at the end until you have a good consistency that can be rolled
out with a rolling pin or pressed in a tortilla press between two
pieces of thick plastic. (I use the plastic bags that my Jaffe products
come packaged in)
3. Make pizza crust rounds the desired size. I like to make them
smaller for individual size pizzas (5-7 inches in diameter). Once you
get them pressed in between your plastic sheets, carefully peel down
top plastic layer to expose the top side of the crust, then flip it over
onto the dehydrator sheet and carefully peel down the remaining
plastic sheet. (For the dehydrator, you can use a teflex sheet or I use
the screened sheet with small holes in it to allow the crust to
dehydrate on both sides evenly) Dehydrate the crusts overnight.
Almond Cheese/Mayo
Instructions:
Place all wet ingredients into Cuisinart. With the Cuisinart running
drop the blanched almonds through the top opening to blend well
and emulsify to a thick fluffy consistency. Scrape sides and stir if
needed. Adjust consistency with water if needed. Refrigerate
mixture in an airtight container.
Choose any of the following toppings to sprinkle over the top of the
pizzas
Instructions:
Sauces will keep in the fridge for 3-5 days. Pizza Crusts will keep for
up to two weeks if kept dry and cool.