Tag: alkaline

Quinoa Tabbouleh Recipe

Quinoa is a gluten free grain with a lot of fiber, high in B vitamins, calcium and iron; it also has balanced amino acids which gives it a good protein profile. Before you use quinoa
you need to wash it (unless you buy pre-washed) because the outer coating has saponins on it. If they don’t get washed off they will make the grain taste soapy. When cooking quinoa the ratio is pretty much the same as rice, two cups of water to one cup of grain, simmered for 14-18 minutes.

Quinoa Tabbouleh

2 C. cooked quinoa
1 C. finely minced cilantro
½ C. minced parsley
1 clove garlic minced
1 t. sea salt
1 C. cherry tomatoes – halved
1 red pepper, small dice
3 scallions, mostly white part, minced
3 T. fresh lemon juice
2 T. olive oil
¼ C. pine nuts
Fresh ground pepper on top

Mix it all together, stir it well.

This recipe is from Mira Dessy, The Ingredient Guru.

Flavored Quinoa Recipe

Quinoa is an excellent gluten-free source of protein, calcium, iron, B-vitamins and fiber. Rinse well before cooking because it has a coating of saponin resin that gives it a bitter taste.

Ingredients:

1-part quinoa
1 ½ parts water
¼ teaspoon salt for 1 cup of grain, optional syrup, chopped fresh or dried fruit and nuts.

Cook quinoa in water for about 10-12 minutes until water is absorbed. Fluff with a fork and store in the refrigerator up to 5 days.

For a savory taste, add minced herbs such as mint, chives, coriander or parsley, spices, sprouts, and chopped vegetables. For a sweet flavor, you might add maple.

Almond Green Goddess Dressing Recipe

Almond Green Goddess Dressing is creamy, smooth and delicious in this alkaline recipe.

Ingredients:

1 cup almonds, presoaked for 8 hours
2 cups spring water or light vegetable stock
Juice of 2 lemons
½ bunch parsley, chopped
2 scallions, chopped
2 cloves garlic, chopped
Sea salt or tamari (wheat free)
Pour 1 cup of water or stock into blender; add lemon juice, parsley, scallions, garlic, and salt or tamari. Blend well.
Add ¼ cup of almonds and blend again. Slowly add remaining almonds and water. Continue blending until you have a smooth, creamy dressing.

Refrigerate before serving.

Mung Bean Sprouts and Cucumber Salad Recipe (Serves 4-6)

Ingredients:

3 cups mung bean sprouts
2 cucumbers, thinly sliced
2 carrots, coarsely grated
2 scallions, thinly sliced
1 fresh red chili pepper, seeded and chopped
2 tbsp rice vinegar
1 tbsp soy sauce (organic – e.g. Bragg’s liquid Amino’s)
1 tbsp sesame oil
1 garlic clove, minced
1 tsp dark brown sugar
1 tbsp sesame seeds, toasted (optional)

Fill a pot with water and bring to boil. Rinse the mung bean sprouts and boil for 1-2 minutes. Drain and place into a large salad bowl. Add the cucumbers, carrots, scallions, and red chili. In a small bowl, whisk together rice vinegar, soy sauce, oil, garlic, and sugar. Drizzle over salad and toss gently. Sprinkle with sesame seeds (if using) and serve.

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