Tag Archives: Real Salt

The Alkaline Diet

10 October
Alkaline Raw Vegan Pizza

Alkaline Raw Vegan Pizza

The Alkaline Diet is pretty simple to follow: eat and do things that are highly alkaline. That’s it! So as long as you remember what is acidic and what is alkaline, you’re good to go. Whether is raw or cooked, the most important thing is that you stay highly alkaline, say 80% alkaline and 20% or less acidic. But there are some important things to keep in mind too that most diet either frown upon or don’t take into account that are critical to the Alkaline Diet.

Elements in the Alkaline Diet

There are four elements that one must follow in the Alkaline Diet: Healthy Oils, Chlorophyll, Salt, and Water. I’ll discuss each element below.

Oils

These is always a point of disagreement in a lot of diets and lifestyles. Most people think of oils as the oil they use to fry french fries at McDonalds or any fast food place.  But our bodies, and specially our brains need oils… Healthy Oils! We find this is an area where most people are not educated in, and we get a lot of questions about it. We need omegas (3, 6, and 9) to function well and regenerate brain cells. Because of combining the vegan diet and the Alkaline diet, we only take vegan oils that offer a good healthy amount of omegas. Most people think vegan oils with omegas don’t exist, they believe they have to get them from fish. You can if that’s what you want. For spiritual reasons, I don’t consumer animals. So I choose vegan oils such as Hemp Seed Oil (2 to 1 ratio), Flax Seed Oil (3 to 1 ratio), and Chia Seed Oil. Omega 5 oils are Avocado, Coconut (which helps to absorb omega 3 oils), and Pomegranate Seed Oil.

Chlorophyll = Greens

Green Juice Cold Pressed

Green Juice Cold Pressed

Most people and people eating the SAD don’t get enough servings of healthy greens (Chlorophyll). These include plant foods (Kale, Lettuce, Chard, etc), vegetables juices, and green powders (Alkavision or Dr. Brocs). Even vegans may not be getting enough alkaline vegetables or green juices.

Salt

Another topic that is very tabu in the health community is Salt. Most people think we Alkalarians mean the disgusting Morton salt most people have in their kitchens or some may imagine we refer to the “healthier” version: sea salt. Just two days ago someone told me that they don’t eat salt because it shrinks their organs! Again, if a person is eating the SAD, they eat a lot of sodium from processed foods and drink non-hydrating liquids, well yes, salt will not be healthy for them. For those of us in the Alkaline diet, salt is critical. The best salts are Real Salt from Utah and Red Alaea Salt (Hawaiian Salt). These Hawaiian salts can be found in different types. Another type of salts that are crucial in the getting healthy are Magnesium and potassium salts which are key minerals for the body and the nervous system.

Water

I’m not talking about drinking 8 cups a day, I’m referring to the quality of the water and the pH of the water. Pure alkaline IONIZED water with a high pH such as 9.5 and an ORP of 150mV. That’s the kind of water! Your body will thank you for it. In fact, if you are planning in making one change today, this is the most critical in my view. Start by getting an ionizer and if you can afford it, a nano filter too. If you are not able to afford purchasing these two, you can buy bottled water with high pH like Essentia water. Don’t trust what it says in the bottles of the water you buy, do your research. Right now, Essentia is the only brand left in the market that you can trust.

 

The Alkaline diet is not just a fad diet, is a new LIFESTYLE! And not just for those with illness or disease but for anyone who wants to improve their quality of life. So let’s summarize this, to start the Alkaline diet:

Even one change you make today will start improving your health!

Raw Vegan Cream of Spinach Soup

09 January

Raw Vegan Cream of Spinach SoupI love soups! I think I have mentioned that many posts ago and if you noticed, a lot of my recipes are for soups.

Denis and I recently took a trip to Colombia in South America and had a blast. But after 14 days of plain salads, I was ready for some “fancy” raw food. However, we got home and drove to the Green Wave Cafe right after the airport! Yes, we wanted some raw food!

The next day though we had no food in our refrigerator but fortunately it was Sunday and time for shopping at Josh’s Organic Garden. He had everything I wanted and more! The spinach, for some wild reason, looked amazing to me. I’m not a big fan of spinach but once in awhile I go crazy for it. And when I saw last Sunday at Josh’s, I wanted Cream of Spinach.

So I googled it and then modified the recipe for my raw lifestyle and here is how I created my own Raw Vegan Cream of Spinach Soup.

Ingredients:

Fresh Organic Spinach (about 2 handfuls – about 1/2 of your vitamix)

1/3 cup of cashews (you can also use 1/2 cup sun flower seeds instead)

1/2 cup of water

1/2 Tb Spoon of white miso paste

Onion (I did one large amethyst/green onion, but it could be about 1/4 medium size onion)

Garlic to taste (I did a small clove)

Bariani Olive Oil to taste

Real Salt to taste

Black Pepper to taste

 

Add everything in the vitamix and blend until smooth. If too much water or not enough spinach, add more spinach or cashews. I also like to add a celery stalk and some Italian seasoning even though the common cream of spinach soup doesn’t call for either.

Let it blend until it has the consistency that you like, if you want more creamy add more seeds or cashews. I let it blend until is a little warm or sometimes I add warm water so that it’s a little warm.

Serve with some raw crackers or raw bread and sprinkle some black pepper. It’s delicious and nutritious!

 

 

 

Arugula Dandelion Dip

14 June

On the way back from the market Saturday, we were having a discussion in the car about creamy sweet dishes vs. creamy salty dishes. We all agreed we liked both. And that brought a memory of spinach dip. So I went to Josh’s Market Sunday but wasn’t able to find spinach to make it. Instead, I decided to change the recipe and get dandelions and arugula, which I very often don’t buy because I’m not a fan of them even though I know they are good for you.

Here is what you’ll need:

Arugula (abut a handful or two)
Red and Green Dandelions (about a handful)
6 leaves of basil
6 shitake mushrooms cut (as big as wanted)
4 mini sweet peppers (red and orange) chopped
4 green scallions chopped
6 stalks of broccolini chopped

For the sauce:
1/2 cup of cashews
1 TBS unpasteurized white miso paste
1 Tea spoon olive oil
1 Tea spoon sesame oil
Italian seasoning to taste
Salt to taste
water (as needed)

I like to start with the sauce so that I can let the veggies soak the flavor, so blend all the ingredients from the sauce until smooth. In a mixing bowl, add the mushrooms, peppers, broccolini and scallions and mix with some salt and oil.

Take the dandelion, basil and arugula in the food processor and pulse until obtaining the desired consistency for the dip. Ensure that the leaves do not become liquid but chopped enough for the dip. Mix in with the vegetables and pour the sauce and mix well. I let it sit there for a few minutes to soak the flavors. You can also add garlic to the sauce before mixing.

Serve with other veggies or raw crackers.

Almond Ginger Kelp Noodles

12 June

I love kelp noodles! I have them at least once a week, and this past week I made the best ones so far. So I felt I should share with the world. Plus a few friends on Facebook wanted the recipe as well. So here it is.

1 bag of kelp noodles (16oz bag I believe)
1 cup of red shredded cabbage
6 mini sweet peppers (red and orange)
1 cup of Kale sliced or shredded
4 Scallions chopped
Olive oil to taste
Salt to taste
Cilantro

For the Sauce:
2 Tbs almond butter
1 Tbs unpasteurized white miso
1 clove of garlic
1 cube of ginger (about 1 inch)
1 Tbs olive oil
1 Tbs coconut oil
1 Tea spoon sesame oil
Thai seasoning
Salt

 

Rinse the noodles and soaked for about 10 or 15 minutes. Mixed the onions, peppers, cabbage, and cilantro in a mixing bowl and sprinkle some salt, olive oil and Thai seasoning to taste and mixed well. Leave aside and prepare the sauce.

Put the sauce ingredients in the blender and mix well until smooth. Pour about half on the mixed vegetables and let is soak in the sauce while you rinse out the noodles again. Strain the noodles and put in mixing bowl. I like to cut the noodles so that they are shorter than how they are packaged. Mix well and add remaining sauce.

Sprinkle some black sesame seeds when serving. You can also add a jalapeno pepper or any spicy pepper to the sauce to make it hot. This serves about 2 big people like Denis and I… but if you love kelp noodles, you can have it all and not share it 😉

Raw Tomato Bisque Soup

14 February

I was on my way from work to home while Denis was driving and we were talking about food. Whenever I get bored of the same thing over and over and I believe I’m done with raw food, I come up with an amazing recipe!

Tonight, I came up with a delicious and simple tomato bisque recipe. I love soups, specially for dinner on a cold night.

Here is what I used (makes enough soup for 2 people):

4 Skinny carrots
1 Medium red tomato
1/2 Medium red pepper
1/4 cup cashews
1/4 cup pine nuts (optional to make it creamy)
2 Celery stalks (cut is smaller pieces for easier blending)
1/2 cup sun dried tomato flakes (you can also use whole sun dried tomatoes)
1 Tbs miso paste
2 Tbs coconut oil
1 Tbs Italian seasoning
1 tea spoon garlic powder
Pinch of organic cumin seed powder (optional)
Sesame oil, flax seed oil, and salt to taste
1/2 cup Water

I like to put the nuts in the blender first for any recipe but you can just drop all the ingredients in your blender and blend.

Since tonight was a cold night, I wanted my soup a little warm. My vitamix is able to warm up my soup without cooking it.

You can add any herbs like cilantro, parsley, or dill to decorate when serving.

It was so good that I decided to share the recipe immediately. Enjoy!

Best Gazpacho Ever

17 October

Last Full Moon, I made the best gazpacho soup ever! We fast every Full Moon and this is one of my favorite soups to make at the end of the fast since it’s liquid but has some “chunks” of veggies that are easy to eat to break the fast.

These are the ingredients needed:
4 Heirloom tomatoes (soft ones, medium size)
2 Stalks of celery
1 Clove of garlic
1/4 of a medium sweet onion
Juice of 1/2 lime or lemon
1 Date (soaked for 10 to 15 minutes)
Cilantro and basil to taste
Salt and olive oil to taste
1/2 medium avocado cut in cubes

In the food processor, add 2 of the tomatoes, celery, garlic onion, lime/lemon juice, date, cilantro, basil, and salt. Pulse as many times as needed to make chunks that will be added to the base. Take everything out of the food processor into a bowl and set aside.

Take the remaining tomatoes and put them in the food processor or blender, add salt and make into the base of the soup. You can also add water if desired. I prefer mine with no water.

Pour the tomato juice into the bowl with the chunks, add olive oil, and mix with a spoon.

To make it spicy, you can add a chilli pepper or any hot pepper you can handle and blend with the base. Another option is to add cayenne pepper powder on each bowl.

Add the avocado cubes to each soup bowl and serve! It’s simple and delicious!

What Kind of Issues Can a Juice Fast bring?

30 August

Denis and I had wanted to do a green juice fast for the longest time. We do a monthly liquid fast during the full moon and it feels great. So we wanted to know what it was like to just do a green juice fast. We decided this full moon was good time to do it and planned to get all our juices from Josh’s Organic Garden.
We started on Monday and finished it on Saturday. Initially we wanted to do seven days, but I had the feeling I wouldn’t last more than two days. I thought for sure by Tuesday I would quit and go back to eating. Sure enough by day two I was ready to quit, but decided to stick with it because a lot of emotions were surfacing and I wanted to see what else would come up.
Instead of describing how each day went, I wanted to share some insights I had during my fast, not about how my body responded or all the benefits I enjoyed, but the emotions I had to deal with during the green juice fast. We followed Dr. Young’s pH Miracle Cleanse in case you’re wondering.

Empty Refrigerator

Since we decided to get all the juices already made at the Josh’s Juice bar, we didn’t shop and our refrigerator was empty. I hid the truffles we had purchased during our trip to Naples and any other “goodies” I would cheat with.
Seeing the refrigerator with no greens, no food made me sad. I felt like I had nothing in life. Empty. Without a home, without love, without money. I felt like my world was ending because my refrigerator was empty. I immediately told Denis about this and he hugged me and laughed. So I started laughing too. This happened the second day of the fast and it was the reason I decided to keep going.
I don’t know exactly how my brain/mind believes that food equal the meaning of life (apparently). All I can say is that it may go back all the way to childhood but I’m not sure yet.

Not Having to Make Food

The second thing that surfaced in my mind was this. I had extra time in my hands by not having to prepare food and not going to yoga class so I was able to take time for blogging. While I was working on my blog, I kept thinking: “Oh I have to go make food, I better stop typing” and then I would remember: Oh I’m fasting no need to make food. Ten minutes later I would start panicking cause I hadn’t make food yet and it was getting late, but then I would remember I’m fasting, no need to make food. And that continue the whole night.
One of the first reasons I got sold on the “Raw” idea was cause it took less time to prepare food. I’m constantly looking to cut things out so that I can have more time to do other things. And I always feel stressed out about making food. Once this issue came right in front of me, I realized that I think making food is all I do and live for. To feed people. I don’t know exactly how to handle this information, but it was very interesting to find that deep inside I feel food is my ONLY job and purpose in life.

Variety of Food

I’ve always known this about me: I get bored with the same thing over and over. And that’s just not food. Everything. Well except for my partner in life (9 years and still not bored one bit!)… Anyways, so going into the fast I knew that having the same juice everyday wasn’t going to work for me and would probably quit by day two. But this time was worse than ever. I didn’t want to see the green juice even as hungry as I would get, I didn’t want it. Instead I wanted to keep drinking water but not the green juice. I believe one of the reasons why I’m creative in the kitchen is because I have to have variety. Even my lunch salad is different everyday.

Sticking with the green juice fast help me see that my issue with food variety is deeper than I imagined.

Dreams about Food

Going in I had the feeling I would be dreaming about food every night and eating all sorts of junk in my dreams. I actually thought that in the dreams I would want to stop my raw diet. But I was wrong.  One night I had a dream about a carnival, possibly Renaissance fest, where I had to drop off something for work. I walked through the food to where I was going, but no I didn’t stop for any food even thought I was offered a donut. That was one of the two dreams about food I had.

During the fast, I wasn’t even attracted to junk food. I didn’t even for a minute think I would run and start eating a SAD diet again, even a vegan junk cooked diet for that matter. But I did want and was tempted to eat the sun dried olives in my refrigerator, my avocados and some oil. So all doubts that I had about ever “cheating” or going back to a cooked vegan diet are no longer there. I now know that I love my raw food, even under stressful circumstances, I only want raw food.

In conclusion, and now a day after we broke the fast, I’ve got work to do with all this information I collected during this fast. I do have to say that compared to the first fast I ever did (6 years ago, water fast for three days while I was still on a vegetarian SAD diet), I did excellent. But compared to my monthly liquid fast, I did not do well at all. I complained the whole time and didn’t want to drink my juice.

Physically my body felt great, happy, healthy and grateful. I’m going to try it again, possibly the next full moon or the one after. Not having any fruits this week was amazing for my body and it let me know so.

So what’s next? Meditate on all these issues that came up.

30 Coconuts a Week

27 August

About 4 weeks ago, Denis bought 30 coconuts and we had a feast! From drinking the water to making creams, salad dressings, smoothies, soups, etc. The following week he bought 20 coconuts, and the week after that 15 coconuts.

By the end of the third week I couldn’t come up with any more coconut dishes, and Denis had made coconut cream and stored it in the refrigerator. I didn’t want to waste it, and I needed breakfast but was tired of coconut smoothies, so I made cereal!

I soaked some nuts, seeds, goji berries, and raisins in water overnight. The next morning I mixed in the coconut cream with cinnamon powder, maca, mesquite, salt, and palm sugar to taste.

I took it to work and when I got to the office all the flavors had come together rather nicely. So that night I soaked the nuts, seeds, etc but only for a short time. After I rinsed everything, I mixed them in the coconut cream with the same powders, etc and stored overnight in the refrigerator. The next morning I had an amazing breakfast! The flavors of all the nuts, seeds, dried fruit and powders had blended and made an amazing cereal!

The coconut cream was made by blending the coconut meat and water from a young fresh local coconut. You can add extra water or more coconut butter to make as smooth as desired. The water from young coconuts is very energizing and mildly alkaline.

Enjoy!

5 Kale Salad Dressings

25 August

I don’t know about you guys, but I love eating greens. However when it comes to kale, it’s a little bit difficult to just pop in my mouth and chew it without anything on it.
One Sunday, I was being lazy and enjoying my day at the beach when I got a call that there was no green left at Josh’s market.
So Denis and I ran to the market but it was true, no lettuce was left! There was only two buckets of kale left. So I packed almost all the kale left and bought it. When I got home, I made a nice kale salad but I remembered it was always hard for me to eat it without anything. So I came up with a nice dressing for it. The next day I had the same issue, so I whipped up another dressing!

I came up with actually 5 kale salad dressings that I thought I MUST shared with the world. Spicy Sun Dried Tomato Tahini, Avocado Tahini, Ginger Miso, Sunflower Dill, and Almond Butter Coconut. They all have pretty much the same ingredients and are made the same way.

Spicy Sun Dried Tomato Tahini

5-6 sun dried tomatoes (soak for 10 to 15 minutes)
1 TBS Raw Organic Tahini (you can also switch for raw almond butter instead)
1 Red Chillie Pepper or any spicy pepper to taste
1/2 Tsp organic or natural Mexican seasoning
Salt, garlic, and olive Oil to taste

Mix in personal blender until smooth adding water if needed. Pour over kale salad and add chopped cilantro.

Avocado Tahini

1/2 ripe organic avocado
1 Tbs of Raw Organic Tahani
the juice of 1/2 grapefruit
1 Handful of cilantro
Olive Oil and salt to taste

Put all ingredients in blender and mix until smooth.  Pour over Kale salad and sprinkle some black and white sesame seeds.

Ginger Miso

1 inch (cube) fresh ginger peeled
1 Tbs unpasteurized miso (I prefer brown or red)
1/2 carrot
1 Tbs raw tahini or raw almond butter
1 Date
Salt and Olive Oil to taste
(you can also add chillie peppers to make it spicy)

Put in blender and mix until smooth. If needed, add water to blend. Pour over kale and mix well.

Sunflower Dill

1/4 cup sunflower seeds
1/2 cup dill loosely fit or to taste
1/4 cup olive oil
the juice of 1/2 grapefruit (or lemon)
1/2 Tbs raw organic tahini
Salt and organic cumin seed powder to taste

Mix in blender until smooth. Add more grapefruit juice if needed. Pour over kale salad and massage. Sprinkle sunflower seeds and any other seasonings.

Almond Butter Coconut

1/4 cup raw almond butter
2 teaspoon namashoyu
1 Date
1 Tbs fresh lemon or lime juice
1/4 cup raw coconut milk
1/2 chillie pepper or spicy pepper of choice
Garlic, Salt, Olive Oil, and Curry powder to taste

Mix in blender or personal blender. Add water for desired consistency and pour over kale salad. Mix red cabbage with kale for a “Pad Thai” feel. I use this recipe for my kelp noodles to make raw Pad Thai.

ENJOY!

Raw Coconut Curry Kelp Noodles

22 March
kelp curry noodles

Kelp curry noodles

At my first Raw Spirit Festival in ’08, Sedona AZ, I came across Kelp Noodles. My friend John Schott from LifeFood Gourmet had a table at the festival and made an awesome tomato Italian sauce for these noodles. I got the last bowl he was selling and boy I’ve been hooked since then!

So when we got back to FL, Denis went online and looked them up… he ordered them and I’ve been making different sauces for them. My favorite is Coconut Curry sauce I created by accident trying to copy a red Thai chili sauce.

What  I enjoy most about this sauce and the noodles is that is easy to prepare and makes a great “fancy” meal when I’m tired and don’t want to send a lot of time in the kitchen.

Here is what you’ll need:

Kelp Noodles

Kelp Noodles

1 Pack of Kelp noodles

3 cloves of garlic (less if you can’t handle raw garlic)

Organic Cumin, organic curry powder, coriander, turmeric (all in powder form)

Ginger

1 Handful of cilantro

2 cups of coconut oil

Red chillies (Thai chillies)

Salt

Olive Oil

Lime or Lemon

Red Pepper strips

1  1/2 cup of almond or other white nut milk

Shredded lettuce & avocado

*Sweet peas, shredded celery & carrots optional

**To make it spicy (picante) add more chili peppers

First make the curry paste by putting the garlic, cumin, curry, coriander, turmeric, ginger, cilantro, chilies, salt, lemon, olive oil in the food processor and mixing until it becomes a paste. Add the nut milk and coconut oil and continue to mix.

Rinse the noodles well and put aside in a bowl to mix. Add sauce, red pepper strips, and optional vegetables (peas, carrots, celery). Mix well and let it sit for a few minutes.

Serve over a bed of lettuce with avocado.

Kelp curry noodles

Mixing the noodles, sauce, and vegetables