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Pea pods washed, trimmed and cut into bite sized pieces 4 oz.
Pea shoots 4 inches long cut in half or pea sprouts 2 inches long 1 0 oz. Udo's oil V2 tsp. Spice Hunter Garlic Herb bread Seasoning Bragg's to taste Mix the first 9 ingredients through lemon zest in a salad bowl. Make a dressing by mixing the remaining ingredients together thoroughly. Pour half of the dressing over the vegetable mixture and toss well. Add more dressing to taste. Grapeseed Oil Dash of cayenne pepper Stevia optional Toss the first four ingredients through parsley in a bowl.
Blend coconut milk and arrowroot if needed to thicken in blender. Blend in remaining ingredients and toss with cabbage mixture. This tastes best if you let it sit and chill for awhile before serving, to give the flavors a chance to blend. To get the most juice out of them, roll the lemon and limes on the counter before cutting and squeezing them.
Salmon Fillet cold water preferred juice of 1 lemon juice of 3 limes, divided 4 oz. Ground flax Seed 1 oz. Poppy seed handful of pine nuts optional 1 lb. Marinate in water and juice of lemon and one lime for two hours, turning over after an hour. Bake salmon in the liquid for 25 minutes, then place under the broiler for 5 minutes to brown the top.
Make dressing by combining remaining lime juice, oil, pepper and salt, and seeds and pine nuts. Use kitchen scissors to cut spinach and basil leaves into bite-sized pieces. Add into a large salad bowl with whichever of the diced vegetables you choose. Toss with dressing and let sit until salmon is ready. To serve, cover dinner plates with salad, and top with pieces of salmon.
Rustic Guacamole makes an excellent accompaniment. Small and lacy, it makes a good substitute for rice. Because of its rice and beans, this recipe will help raise blood sugar levels. Bring to a boil, cover, reduce heat and simmer 35 minutes.
Rinse quinoa in sieve. In another small saucepan, combine with broth and half of cumin. Bring to a boil, cover, reduce heat and simmer minutes. Combine grains in a bowl with remaining ingredients. Refrigerate for awhile before serving to blend flavors. Tera's Hearty Party Serves Garlic herb bread seasonings Spice Hunter Garnish with Zip Spice Hunter Chop broccoli, cauliflower, celery, green onions and bell peppers and mix together. Cook Edamame's as directed and add to mix.
Toss together and garnish with Zip. Add cucumber and tomatoes and toss. You can let this sit for an hour to allow the flavors to meld. Waite I like to arrange the avocado slices in this recipe like flower petals, and put the grapefruit mixture inside as the center of the flower. This recipe would help to raise low blood sugar. Combine remaining ingredients except avocado and almonds in a bowl and toss with dressing.
Arrange on a plate with avocado slices. Top with almonds. Trim ends and cut into quarters or halves, depending on the size of the beet. Steam in steaming basket on high for 10 minutes and remove from heat.
Meanwhile wash and rinse beet greens. Fold them over a couple of times and cut into pieces. When the beets are done, place the greens over the beets in the basket, put the lid back on, and let stand for 5 minutes to soften the greens. Meanwhile, combine lemon juice, oil and Braggs or salt.
Put greens and beets into a serving bowl and stir with dressing. Then add the minced onion, tomato, and jalapeno; stir well and set aside.
Lay down whole romaine leaves to cover 6 salad plates. Tear endive and remaining romaine into small pieces and layer over top. Lay pepper strips on top. Spray with Bragg's Amino's or Real Salt to taste. Veggies always taste more exciting dressed with herbs, seasonings and spices. It's also a way to include creamy textures in your dishes and enrich them with healthy and essential fats. Bragg's Aminos 1 chili, such as Serrano Vicup water Blend all ingredients together in blender till smooth.
Add the water gradually, until you get the consistency you desire. Real Salt Blend all ingredients until smooth. Add water gradually to get the consistency you want. Add the rest of the ingredients and blend to desired consistency. Sunnie Spread Donated by Roxy Boelz 3 rd place , the pH Miracle Recipe Contest Serves 1 cup sunflower seeds soaked for 6 hours or overnight 1 cup almonds soaked for 6 hours or overnight 2 Tbs.
Add remaining ingredients except dulse flakes and stir well. Sprinkle on the dulse flakes. Use 1 tsp. Liquid Bragg's Amino's 1 tsp. Real Salt Blend all ingredients together. Arrowroot powder 2 tsp. Onion powder 2 Tbs. Grapeseed oil V2 tsp. Real salt Blend ingredients together. Then warm over high heat, stirring constantly until thickened, about about 3 minutes. Stevia 1 Tbs. Psyllium or agar flakes optional Drain tofu thoroughly.
Combine tofu, vanilla, stevia and lemon juice in food processor and blend. Add water or almond milk as need to create a smooth consistency should take only a few tablespoons.
To make whipped cream stiffer, add psyllium or agar. Refrigerate until chilled. Add water and juice, and stevia to taste about drops of liquid or one packet. Blend on high till smooth and creamy. Chill for an hour or two. Bragg's Aminos 3 Tbs. Essential Oil Blend 3 Tbs. Udo's Oil Blend or favorite olive oil Dash of garlic powder Vitsp. Frontier Spice Fajita Seasonings Blend in blender until smooth and creamy. Blend 1 large avocado with Vfe large grapefruit.
Add stevia to balance tang, if desired. For a great snack, make little triangle sandwiches with warm sprouted wheat tortillas cut into quarters, almond butter and red pepper jelly. Water 4 tsp. Pomona's Universal Pectin 4 tsp. Calcium Water packet comes with pectin Grind or puree peppers in blender or food processor with 3 Tbs. Add stevia to taste. Pour into a bowl. Prepare calcium water, and stir into pepper mixture.
Bring V2 c water just to a boil and pour into food processor or blender. Quickly add pectin and blend. You must work fast, or the pectin will form globs. Quickly pour pectin mixture into bowl with pepper mixture and stir well.
Pour into glass jar and refrigerate. It will jell completely in a couple hours. Rub oil onto both sides of each tortilla, and sprinkle one side with spices those above, or any combination you dream up. Use a pizza cutter to slice each tortilla into 8 triangles. Bake on a cookie sheet for 13 minutes, or until crispy. Meanwhile, make the salsa.
Place the remaining ingredients into a food processor and blend to desired consistency. Use the sun dried tomatoes if desired to sweeten and thicken the salsa. Olive Oil 1 Tb. Bragg's Liquid Aminos or V2 to 1 tsp. Real Salt 1 tsp. Add seeds, garlic and then onion. Mix with other ingredients in a bowl. Tomata Tostada Basilicious donated by Dianne Ellsworth Use your favorite pre-made tortillas for this recipe.
Or, make your own. Dianne likes to tweak the Shelley's Super Tortillas recipe The pH Miracle by adding about 20 sun dried tomatoes, an additional basil leaves, roasted green chili, a peeled and seeded, and reducing the amount of cocunut milk or water to achieve the correct consistency for dough.
This recipe would help raise blood sugars. Add beans, sun dried tomatoes and seasonings and process until creamy. You may need to thin with extra water from beans to desired consistency. Spread hummus on tortillas, add a layer of tomato slices and a layer of guacamole, and garnish with sliced basil leaves.
This is a great after work pick-me-up snack. Donated by Amy Efeney 2 large avocados 1 whole jalapeno pepper more or less V2 habanero pepper or not — they're really hot!
Vicup onion Vicup roasted tomatoes or fresh 1 tsp. Add whatever seasonings appeal to you - or enjoy as is. Use Stevia as desired to balance the tart of the grapefruit. Somewhat like an all around Hollandaise Sauce that you could use for most any dish.
Great over tacos or burritos too! Veganaise make sure it doesn't have vinegar 2 tsp.
Mexican Seasoning Juice of 2 limes 2 tsp. Adjust seasonings to taste. Or serve over a bowl of the following combination: Rustic Guacamole Serves Donated by Maraline Krey 2 nd place in transitional recipes, in the pH Miracle Recipe Contest held by the InnerLight Foundation This rustic guacamole can be served as a side dish, as a main course salad over baby spinach drenched in lime juice and and avocado or olive oil.
For a great salsa to use over fish, add a cut up grapefruit. Real Salt V2 - 1 tsp. The Zip Spice Hunter or hot sauce optional Combine in a large bowl and toss as you would a salad. Keeps in the refrigerator for two days. Essential Balance Oil, a blend of organic flax, pumpkin and sunflower oils Omega Nutrition Juice of one large lime 1 tsp. It is also great as a dip for raw veggies, or as a spread in wraps.
Macadamias are rich in unsaturated fats, and contain calcium, magnesium, and many of the amino acids that make complete proteins. Spice Hunter Cafe Sole Lemon Pepper a blend of lemon, pepper, onion, and sea salt 2 squirts of Braggs Aminos water With food processor running using an S-blade , add all ingredients except water through the top shoot.
Start with 2 t of seasoning, then taste and adjust the amount. Mix well and then slowly pour a large glass of water in until you reach desired consistency.
Process until very creamy. With machine still running, add oil, then flaxseeds, and let machine run until all ingredients are well emulsified. Salt 1 T poppy seeds 1 c flaxseed oil Combine all but the last two ingredients in a blender and blend, using the flaxseeds if you want a thicker dressing.
Add poppy seeds and pulse briefly. With blender on low, slowly pour oil in until dressing is emulsified and thickened. Serve immediately, or refrigerate until use. It always gets rave reviews at The pH Miracle retreats! Garlic Herb Bread Seasoning 1 can coconut milk Thai brand Juice of three limes Grapeseed Oil for frying Combine coconut, macadamias, salt and seasoning in food processor.
Pulse chop to mix, then let the machine run until the mixture is finely ground and crumbly. Combine lime juice and coconut milk. Dip filets in the liquid, then into the coconut mixture to coat heavily. Press and pat the coating into the fish. In an electric frying pan on medium heat, fry minutes, or until golden browned.
Flip just once and fry on the other side until golden. If the fish is not done in the center, place the lid over the frying pan and steam until done. Lift each filet onto a serving platter with a spatula, taking care lest the coating from crumble off.
Add lemon juice, garlic and ground flaxseed and stir. Serve warm or cold. Makes a great alkaline anytime meal Cayenne Pepper V2 tsp. Spice Hunter Mesquite Seasoning Real Salt and or Bragg's Aminos to taste Lightly "saute" all vegetables except spinach in water in a skillet for minutes. Stir in seasonings. Add spinach if using and stir for 30 seconds more. Remove from heat, pour olive oil over all, and spray with Bragg's Aminos.
Preheat oven to degrees. Rub olive oil onto both sides of tortilla, and sprinkle one side with garlic pepper, fajita seasoing and salt. Hang each tortilla over 2 bars of the upper oven rack, to form the shape of tacos.
Any dripping oil will land on the tin foil. Bake for 13 minutes, or until crisp. Meanwhile, make the salsa by blending tomatoes, onion, jalapeno, cilantro, garlic, lemon juice, and ground pepper in food processor to desired consistency. Use sun dried tomatoes if you like a sweeter, thicker salsa. Add real salt to taste. Make guacamole by stirring together avocado with mesquite and fajita seasoning and real salt. Assemble fiesta tacos with layers of refriend beans, salsa, guacamole, red peppers and mixed greens.
These are by far the favorite dinner at pH Miracle retreats. Feel free to add to or change the veggies you use in any way that appeals to you.
Eggplant, bok choy, celery, and snow peas, anyone? Cut the veggies, except avocado, into bite sized chunks. Place on cookie sheets and lightly sprinkle with grapeseed oil. Broil until lightly browned on the edges. Meanwhile, spread a thick layer of hummus and pesto on each tortilla. Top with generous amounts of roasted veggies, and top with avocado and some squirts of sundried tomato paste.
Sprinkle with nuts if desired. Place under broiler until tortillas have crisped and veggies are sizzling hot, and serve immediately. Roasted green chilies diced 1 5 fresh cilantro leaves, rolled between fingers to crush V2 avocado sliced Salsa Verde-I use Herdez brand No vinegar Dash of Braggs liquid aminos if desired Sprouted wheat tortillas or fresh homemade spelt tortillas OR use large lettuce leaf in place of tortillas Saute peppers in a small non-stick pan wiped sparingly with oil, or grill on a Foreman type grill, minutes until tender but still crunchy.
Cook onion slices the same way until translucent. Warm tortilla in pan, remove and fill with peppers nad onions. Top with cliantro, lime juice, avocado, rice or Kashi, and salsa verde. Or, to make it a main course on its own, serve with homemade tortilla chips and a dip made of retried beans, salsa, lime juice, and chopped onion, thinned slightly with water. Mix 1 -2 T Veganaise with salsa in food processor or blender for a creamier dressing. Wash hands immediately after handling jalapeno to remove hot pepper oil, which can otherwise really sting.
Cut the toppings into slices. Roll spinach leaves up. Place veggies on the hummus in whatever design or pattern you like.
Sprinkle with your favorite Spice Hunter seasoning. Slice into wedges and enjoy! Feel free to add vegetables of choice, modify according to season, and adjust quantities to suit the number of friends you are serving.
Asparagus, cut in 2" diagonals 1 red bell pepper, sliced 2 yellow squash, sliced 1 zucchini, sliced tiny bok choy, leaves separated, or Vz stalk large bok choy, sliced V2 lb. Snow peas 1 -1 V2 c coconut lotus sauce recipe follows shredded unsweetened coconut black sesame seeds Cover lower oven rack with aluminum foil to catch any drippings. Preheat oven to hot. Make a one inch slit in top of spaghetti squash.
Bake on upper oven rack for minutes, until squash gives to gentle pressure but is not mushy. 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 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. Coconut Lotus Sauce Besides making China Moon vegetable pasta, you can use this versatile sauce on a stir fry or as a dressing or dip.
Add Bragg's and blend until smooth. 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. For lotus dressing, to V2 c basic lotus sauce add Va c lime juice, 1 V2 c flaxseed or untoasted sesame oil, Vz carrot optional and Vz sweet onion optional , and blend until smooth. This rich and exotic stew is sure to spice up any gathering. Serve with Moroccan Mint Salad following. This recipe would be good to raise blood sugars.
Bring to boil and skim off foam. Reduce to low heat and simmer, covered, for 30 minutes. Chop garlic, onions, carrots, and celery in food processor. Add to beans after 30 minutes cooking. Simmer until beans are cooked, 1—1 V2 hour. Cube and generously salt eggplant. Let sit Vz - 1 hour. Chop peppers. Rinse eggplant and squeeze out juices. While eggplant is salting, saute spices in olive oil.
Add to beans. Add eggplant and peppers. Simmer Vz hour. Cut squashes in half lengthwise and slice. Add to stew. Simmer 10 minutes. Add tomatoes and salt to stew. Adjust salt to taste. Ladle into deep bowls and top each serving with 1 Tbs.
Olive Oil or to taste. While above ingredients are still in processing bowl, add the following in order given: Process, just until all ingredients are chopped to desired consistency. If using a processor pulse and scrape bowl. If using a Vita Mix use tamping tool, do not over process.
This is a good lunch for one or a great side dish for two.
Pauluk Kale is a calcium rich chewy dark green leafy vegetable. It is good juiced or in the raw salad below. Do not use center stem. Slice red onion and red bell pepper into thin strips and add to kale. Add olive oil and toss. You may add more or less depending on size refrigerate overnight in covered bowl. Add juice of 1 lemon and Zip seasoning to taste before serving. Swiss chard, coarsely chopped may substitute kale, spinach, beet greens or other preferred leafy green vegetable 2 cups uncooked wild rice or use V2 brown and V2 wild rice 4 cloves garlic diced 1 medium onion diced Bragg's liquid Aminos Vegetable seasoning salt I like Herbamare Macadamia Oil Udo's Choice Oil or Olive Oil Soak black beans overnight.
Put in medium sized pot, add 2" water, bring to a boil. Simmer of 1 hour or until tender. Can use whole or slightly mashed. Season with seasoning salt and set aside. Lightly saute onions and garlic and Macadamiz Oil. Add greens and small amount of water and steam-fry until just tender, about 5 minutes. Season with bragg's Liquid Aminos and set aside. Lightly saute tofu in same pan and add seasoning slat to taste.
Scoop out tomatoes. Dice scooped out sections and set aside. Bake hollowed-out tomatoes at for 0 minutes to warm. Do not over-bake or the tomatoes will get too soft. On individual serving plates, create a bottom "ring" of wild rice, with a second ring of seasoned black beans on top of it. Place a hollowed tomato in the center of the double-decker ring. Sprinkle the raw diced tomatoes on top of the greens, drizzle a little Udo's Choice or Olive oil and serve.
If you like garlic, you can mix in roasted garlic to the warm cooked brown rice before serving. It would also help to raise low blood sugars. This recipe is so versatile, and you can add your own spin on it every time to make it delicious and entertaining. Fold like a taco or roll up like a burrito. Add Red Pepper, Onion, Garlic and mixed veggies all at once into steamer basket and cover.
Lightly steam no more than 5 minutes. Immediately remove veggies from heat and put into salad bowl. Add Oil, ground Flax Seed and Braggs. Mix well. Coconut Curry Salmon Chowder Serves 4 This is a sweet rich dish that would help to raise blood sugar levels 1 lb. Fresh Salmon 1 tsp. Real Salt tsp. Cut into small bite size pieces and set aside.
Cut the onion, carrots, and celery into bit size chunks, and put into a soup pot and steam until bright and chewy, do not over cook. Add the coconut milk, green curry paste, vanilla, and stevia and stir to mix.
Add Salmon. Steamed Fish and Greens Serves 4 1 lb. Then I break open the coconut with the hammer and a sharp meat cleaver to get to the fresh coconut meat. Real Salt to taste In a non stick fry pan lay fish, skin side down, and steam fry with the lid on until the fish is cooked through but also moist.
When the fish is done, take out on a plate and set aside. Take the skin off the fish and disgard but leave any oils from the fish in the pan.
Place the thinly sliced ginger in the oiled pan and cook until the ginger is browned. Add all other ingredients except cilantro and steam in the pan with the lid on until bright green and softened. Add the fish and the cilantro back in and steam one or two more minutes before serving.
Veggie Tofu Loaf Serves 6 This is wonderfully colorful and nutritious way to enjoy Tofu at any meal or even snack time. It's great steaming hot from the oven or sliced cold or broken up over a salad. Use the firmest Tofu type for best holding results. I use Nigari brand Extra Firm. For a binder, I use Mauk Family Farms Wheat Free Crusts, a blend of gold and brown flax seeds, sesame seeds and sunflower seeds, with garlic, onion, celery seed, red bell pepper, parsley, sea salt and pepper, dehydrated at degrees, and process them in my food processor until they are a powder consistency.
The flax, sunflower, and sesame seeds add extra flavor and healthy fats. Firm or Extra Firm Tofu V2 to 1 tsp. Real salt or to taste 5tsp. Mexican Seasonings Spice Hunter 2 tsp. Vegetable Rub Spice Hunter 4 tsp. Then place all ingredients in food processor and pulse chop until well mixed. Place on a grape seed oiled pan and mold into a loaf or two smaller loafs, about 2 inches in height.
Brush some Grape seed oil over the top of the loaf and sprinkle The Zip over the top. Bake at for minutes or until lightly browned on top. Serve warm or let it chill over night. Slice and serve cold. Variation 1: Garlic Veggie Tofu Loaf. Real Salt roasted cloves of garlic 2 TB. Dehydrated Veggie Granules 4 tsp. Buckwheat Veggie Tofu Loaf The binder for this variation is raw buckwheat flour.
Grind raw buckwheat in your blender or grinder to make this flour fresh 1 lb. Extra firm Tofu 6 tsp. Veggie seasoning spice Hunter 6 tsp diced celery 3 tsp red bell pepper 3 tsp. Garlic Herb bread seasoning V2 to 1 tsp. Variation 3: Basil Veggie Tofu Loaf 1 lb. Extra Firm Nigari Tofu Vfeto 1 tsp. Real Salt 4 tsp. Variation 4: Quinoa Veggie Tofu Loaf 1 lb. Extra firm Nigari Tofu 1 TB.
Roast eggplant on open fire till it is mostly cooked. Cool and Peel all burned skin off. Chop eggplant into small pieces. Finely mince the onion. Place eggplant in bowl, add onion, olive oil, salt, and mix well. Cherry Tomatoes AvoRado Style Serves This is a great appetizer or hors d'oeuvre, or it could be served as a salad course. Real Salt dehydrated vegetable granules Make your own or download them 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 food processor 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 granules on top. Serve chilled. Young first tried this dish, he thought he was eating fried potatoes! I love it when I can fake him out!
The even better news is that this taste treat is actually made of broccoli. Even my 15 year old Alex our perpetual transitional boy always asks for seconds and thirds of these. Soy Parmesean alternative cheese dairy free I use Soymage Vegan Parmesan Place sliced onion and sliced broccoli stalks pieces in a non stick fry pan together and steam fry for few minutes until onions and broccoli heat up and steam so they slip and slide around the pan.
Add the Grape seed oil and stir veggies on high heat while they brown and become somewhat roasted. Once they are evenly fry roasted, turn down the heat to low and add Vz cup of the creamy tomato Soup more or less depending on how much sauce you want in with your stalks, you can always add the other Vz later. Then sprinkle in seasonings to coat the stalks and onions.
Stir well to distribute all the seasonings evenly.
Last sprinkle in the amount of desired Soy Parmesean and stir once more to mix well. Heat just to warm. Doc Broc Brunch Serves 6 This is a hearty Deep Green dish that has plenty of crunch with the broccoli stalks and soaked almonds added.