Smoothie with no name

By Citrus_paradisi_(Grapefruit,_pink).jpg: א (Aleph) derivative work: — raeky (talk (Citrus_paradisi_(Grapefruit,_pink).jpg) [CC-BY-SA-2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons

Hello to You,

I have had challenges finding the wonderful Spectrum flax seed and pomegranate oil I add to my Goddess of Greens which means you might have been having the same challenge. In my home, we LOVE to start our day with this smoothie and while the Goddess of Greens tastes good without it, it just isn’t the same.

So I have been thinking about you and wanted to offer you an alternative smoothie that tastes great and will act as a great alternative until we can find it again.

I don’t even have a name for it yet so if you can think of a great one and want to share it, please let me know. For now, I will call it the Grapefruity Spinach shake…Hmm!!!

Hope you like it.

1 large grapefruit, skin removed (white is best but ruby will also do)
2 handfuls fresh baby spinach
1 avocado, stone removed
1 large lemon, skin removed
½ cucumber, skin removed (you can keep the skin but it will add bitterness to the smoothie
10 fresh mint leaves
1 tsp Celtic salt or Utah Sea Minerals
1 scoop Core Greens or your favorite greens powder
1 liter alkaline water
10 – 12 ice cubes

Either cut out the segments of the grapefruit or squeeze each half into a blender.
Add the rest of the ingredients and blend on high for a good 60 seconds or until smooth.
Add the ice cubes and more water if you like your smoothie more watery and blend for 15 seconds or until blended.
Pour in to your favorite glass and enjoy.

Happy Spring to YOU!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Raw, Faux Vegan Pumpkin Pie

A pumpkin patch in Winchester, Oregon

For the Pie crusts

2 cups soaked almonds (8 hours) and drained
1 cup soaked Pecans (8 hours) and drained
2 Tablespoons Coconut nectar granules or syrup
¾ cup coconut butter/oil
1 Tablespoon Vanilla Essence (alcohol free)
Large pinch of sea salt

Process the nuts in the food processor until it looks like breadcrumbs.
Add the remaining Pie Crust ingredients and process until well mixed and sticky. Press the mixture firmly into the sides and base of a pie tin or Pyrex pie dish (you may have enough for 2 depending on how large a dish you use). Make sure the mixture is well compacted and evenly distributed and pop in the fridge to set for 45 – 60 minutes. This can also be placed in the freezer to speed up the process or to save for another day.

For the filing

1 cup young Thai coconut meat
1 handful raw, soaked Brazil nuts or macadamia nuts
2 cups grated fresh carrot (thinner carrots taste sweeter)
2 Tablespoons Coconut Nectar syrup or granules
¾ cup coconut butter/oil
Pinch ground Cardamom
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoons ground nutmeg
¼ teaspoon ground cloves
½ teaspoon Celtic salt or pHlavor

In a food processor or Vita-Mix, blend all the filling ingredients until it reaches a smooth but thick, puree like consistency. If you need to add a little coconut water to help with the consistency then do so. Fill the piecrusts with the mixture and place the in the fridge to set for 45-60 minutes.
When ready to serve, add a few dried Pecans to the top with a tiny pinch of nutmeg, Any extra filling can be added to ice-cream molds to make lollipops, or eaten as is.

Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

White Root Fall Stew

Hello, wonderful YOU.
This week I was able to get almost all my vegetables from my local organic farm, Potter Hill Farm in Grafton, MA – totally awesome! Picked and used within 24 hours – nothing beats that in an alkalizing chefs world!

This is a delicious fall stew that uses very low sugar root vegetables in season right now, making it a healthier option from the heavier root veggies like squash, beets, parsnips, sweet potatoes etc. Using a lower heat to heat the olive oil, keeps the important nutrients in the oil safe, providing you with more of what your body needs. It takes about 20 minutes to cook, is a meal in itself and will keep for several days in the fridge if you need it too. It tastes even better the next day as the flavours have a chance to have their mingling party in the fridge as you are sleeping!!!

This will be eaten as a 20% portion on your plate, with the 80% being…you know, raw, as green as possible and as many high water content veggies as you can muster up. Cucumbers, bell peppers, celery, lettuces etc. if you have any left over, you can even grate some celeriac into the salad, it tastes delicious.

For those transitioning, you can eat as much of this as you need, and allow yourself plenty of room for a wonderful salad of your choice to eat alongside it. Remember, your goal is to get to 80% raw foods on your plate.

Happy eating my fellow alkalizers and healthanatics!

White Root Fall Stew – Serves 4
Ingredients
2 large onions, roughly cut into chunks –
2 cloves garlic, crushed
2 celeriac/celery root, chopped into chunky cubes
2 rutabagas, chopped into chunky cubes
4 carrots cut into 1/4″ rounds
2 large tomatoes roughly cut
4 tablespoons olive oil or more if you like it rich
1 can organic coconut milk (not lite)
2 stalks lemongrass or grated rind of 1 small lemon
2 Kaffir lime leaves left whole (optional)
1/4 − 1/2 tsp red chilli flakes (optional)
2 cups sprouted mung beans (you can either use them hydrated and add them 5 minutes before serving, or use them dehydrated, beans and add them 15 minutes before serving

How to Make
In a large pan or casserole, heat the oil on a gentle heat and add the onions and garlic and stir so you coat them with the oil.
Add the celeriac, rutabaga, carrots and tomatoes and stir.
Add the coconut milk
Add the lemongrass or grated lemon rind and the kaffir lime leaves and chilli flakes if using them and stir in
Leave to gently bubble for 15 minutes with the lid on
Decide how you will use the mung beans and add them at this point, stirring them into the mixture.
Put the lid on the dish and leave for a further 5 − 15 minutes.

Test the veggies after the 15 minutes to make sure they are al dente. For me, I like my veggies as nutrient dense as possible, but you will cook them according to your preference.

Just before serving, add some real salt like Celtic, Real, Himalayan or Hawaiian salt, a little freshly ground black pepper, and serve with a lovely big green salad.

Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Kale Salad

If you are looking for an incredible raw salad that will not only give you the chlorophyll rich greens you are looking for, but a high amount of vitamins, minerals and of course alkalinity as well as lasting energy for a busy or strenuous day, all wrapped up in masses of flavor and textures, then you MUST make my new salad. This salad is 100% raw, 100% alkaline and for those transitioning would make a wonderful accompaniment to any low acid dish. For those following an all raw diet or wanting exceptional highly alkaline foods, then this is a meal in it’s own. You could add a generous sprinkle of hemp seeds to get extra protein and the perfect combination of omega fats too. Oh the possibilities.

I am lucky enough to Have an incredible local farm where I can use freshly picked key ingredients – talk about fresh. Potter Hill Farm in Grafton, MA is my favourite farm this year.

Ingredients

4 big kale leaves (make sure they are as fresh as possible) cut into thin ribbons. Include stalks.
2 big Red Swiss Chard leaves, cut into thin ribbons, include ¾ of the stalks
Handful fresh arugula cut into thin ribbons, include stalks
3 Scallions, cut into thin rounds
2 large, ripe tomatoes, cut into smallish chunks (don’t be too picky)
1 – 2 ripe avocados, peeled and stoned
1 large or 2 small cloves fresh garlic, crushed
10 stalks fresh parsley finely chopped (optional)
8 stalks fresh mint, leaves only, finely chopped (optional)
3 tbl Olive Oil – I love Whole Foods Market 365 organic brand
1 lime (juice only) or juice of ½ big lemon
2 tsp Celtic Salt of pHlavor

How to Make

In a bowl, place the prepared kale, swiss chard and arugula and mix a little so the ribbons separate a little and set aside.

In a separate bowl, mash the avocado until it is creamy with a few lumps in it.

Add the scallions, tomatoes, garlic, parsley and mint if you are using them. Mix together so they are evenly mixed and add to the bowl of greens.

Add the olive oil, salt, and lime or lemon and mix together so the leaves become well coated with the avocado mixture. This will do a couple of things, it will make every mouthful super delicious and it will also preserve the salad if you don’t get to eat it all in one sitting…but you probably will. I made this last Sunday for brunch and couldn’t stop eating it…oops!

Hope you enjoy this indulgence. Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Goddess of Greens

This is my family’s favorite Green Smoothie. It is our start to every morning and we make extra so we can sip it throughout the morning. My daughter Amélie drinks this on her way to school.

INGREDIENTS
1 avocado
3 tablespoon Spectrum flax seed oil with Pomegranate (find in Whole Body at Whole Food Markets)
1 large English cucumber no need to peel or 1 juicy cucumbers – peeled
2 lemons or limes, peeled and quartered
½” chunk fresh ginger
3 large kale leaves or other green leaves of your choice like spinach or Romaine
1 stalk of celery
1 teaspoon greens powder (optional)
1 tablespoon liquid chlorophyll (optional)
1 liter alkaline water
Celtic salt
10 ice cubes

HOW TO MAKE

Put all ingredients except the ice cubes into the blender and blend for a 60 seconds or until the liquid is fully smooth. Add the ice cubes and blend again for approx 30 seconds. Pour and enjoy.

Cleansing Diva prepares her Goddess Greens in under 5 minutes in a Vita-Mix Blender

[html5video width=560 height=340 src=”http://purelyhealthyme.s3.amazonaws.com/Promotions/Goddess” splash=”http://purelyhealthyme.s3.amazonaws.com/Promotions/Goddess.jpg”]

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Hot Cross Buns

Happy Spring, Happy Earth Day, Happy Easter.

Now I know what you are about to see is certainly not alkalizing, however as I have mentioned in previous posts, it is great to know we can have the occasional treat and keep it as clean as possible without loosing the enjoyment that certain foods give us. Many people have asked me to come up with cleaner recipes for special occasions so I set to work this morning and came up with a traditional English Easter recipe.

Please use this as a TRANSITIONAL recipe, eat responsibly – that means one or two not the whole plate!! Then go and have a nice Goddess of Greens!

Ingredients

Buns
1/2 cup Coconut Nectar Blossom granules (this is less acidic than Agave syrup)
1/4 cup warm almond or hempseed milk
1 tsp Bicarbonate of Soda (Bobs Red Mills is my preference)
¼ cup lemon juice
2 tbsp ground chia seeds
3 tbsp warm water

4 cups sprouted spelt flour (I love Shilo Farms brand)
2 tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp Celtic salt
1/4 cup olive oil
1 tsp Orange Oil
zest of 1 large lemon
1/2 cup sour cherries (optional)

Glaze
2 tbl olive oil mixed with ½ tsp vanilla essence for brushing

How to Make

Preheat oven to 400F

1. Mix coconut nectar blossom granules and almond milk, together in a large bowl. Add the Bicarb of Soda and ¼ cup fresh lemon juice. Mix well and set aside.

2. In a separate small bowl, mix Chia seeds and water together. Pour this mixture into the almond milk mixture and using an electric whisk, mix well for about 1 minute.

3. Pour in the 4 cups of flour, spices, oil and zests and form into a thick dough, adding more liquid or flour as needed. (When using the Shiloh Farms flour it can absorb a lot of liquid so you may need more than the ingredients list says but it is not always the case. It is easily remedied though. The dough should be firm but still sticky.

4. Add the sour cherries folding into the dough.

5. Place parchment paper on a large baking tray. Using a spoon divide the dough into 12 equal balls. Remember the dough is sticky so we are not looking for perfect store-bought buns here!!!

6. Mix the Olive oil and vanilla flavouring in a small ramekin and with a pastry brush, brush onto the buns.

7. Cut a shallow cross into the top of each bun with a sharp knife. Bake for 15 mins, until a golden brown.

These buns are wonderful fresh out of the oven but are equally delicious at any time.

Hope you enjoy this indulgence. Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Salty Chips N’ Crisps

Small_Chips.jpg

Where I come from, crisps are a crunchy, salty, dry snack made from potatoes and presented in a bag that looked like it was fit to burst with the number of crisps that must be inside, but alas, instead, when opened, it was mostly air and a few crisps way down at the bottom.

I was speaking with a wonderful client last week who had a weakness for chips and I understood immediately what he would need. Below you will find a wonderful recipe that will help Transitioners get that salty crunch they are looking for and give Alkalizers a real treat they can add to the 20% side of their plate.

Ingredients

1 pack Ezekiel Sprouted Grain Wraps, defrosted (or any sprouted wraps will do)
1/3 cup olive oil
5 cloves garlic (crushed)
large handful fresh, clean parsley
Celtic Sea Salt of pHlavor

How to Make

Pre-heat your oven at 350F.

On a chopping board, cut your wraps into 8 pieces and set aside. It is easiest to do this by piling them on top of each other and with a sharp knife, cut first in half, then half again, then half again until you have 8 sets of triangles.

In your VitaMix or other blender, add the olive oil, parsley and garlic and blend on high for approx 1 minute or until everything is well pureed.

To coat the triangles either pour the mixture on a plate and dip both sides of each triangle in the oil mixture or pour the mixture in a ziplock bag and add the triangles, making sure each triangle is well coated. Place each individual triangle on a baking tray. You may need several baking trays to accommodate all the triangles as they take up plenty of room.

Bake for 8 – 10 minutes, checking frequently. You want to cook them until they are light golden. Be careful as they can burn very quickly and become bitter. Sprinkle with Celtic salt or spray with pHlavor.

Serve as a snack whenever you have that crunch attack or add to your plate with a luscious green salad to give you a healthy balanced meal.

These will keep for several weeks if stored in an airtight glass container but you won’t need to. They really won’t last long!!

Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Carob Orange Mousse Pie

CarobOrangeMousse_Small.jpg

We all need a dessert every now and then and this one you can eat without feeling any remorse after. It is filled with healthy fats, plenty of protein and Vitamin E. I shop for my ingredients at Whole Foods Market because I know will always get non-GMO, clean products. I also always buy organically and want to encourage you, where you can, to buy organically too. No one needs any extra toxins from the outside world!

Please take note, this is not a dessert to eat while cleansing but is great while transitioning or as an occasional treat 20%.

Ingredients for the Base

2 cups Whole Food Markets (WFM) raw pecans
1 cup Whole Food Markets raw hazelnuts
1 tablespoon Whole Food Markets 365 organic olive oil
1/4 tsp Celtic fine ground salt
Grated rind 1 lemon
2 Tbls lemon juice

Ingredients for the Filling
3/4 cup Carob Powder
1 ½ cups Almond Butter (raw) Whole Food Markets
½ cup WFM 365 unsweetened Almond Milk (you can substitute for Coconut milk or any other milk if you prefer)
1 tsp Orange Essence
¾ cup WFM 365 Organic Olive Oil
Pinch Celtic Salt
2 tsp vanilla essence
6 drops English Toffee liquid Stevia WFM Whole Body (you can also you plain liquid or powder stevia if you wish.

How to Make

For the base, in a food processor, mix all the ingredients for the base to fine breadcrumbs and press into a 9″ pie tin or pie plate and set aside. For the filling, in a high-speed blender, place all the ingredients and blend to a smooth, thick puree. Pour the filling into the base and place in the freezer for 30 – 40 minutes. When ready to serve, grate some hazelnuts or some lemon rind on top or place some whole hazelnuts decoratively around. Slice and serve – Yum!

**You can even make the mousse into an ice-cream by adding a little more nut milk and pour into ice-cream moulds to eat as frozen pops, or add to an ice-cream maker and make delicious scoopable ice-cream. Watch out, this really is going to grab you by the shoulders and say EEEEEEEEEEAT MEEEEEEEEEE!

Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Alkaline Diet Recipe #31: Mung Bean Burgers

Alkaline Diet Recipe #31: Mung Bean Burgers

Mung_BeanBurgers.jpg

These are delicious and hearty burgers that are quick and easy to make. We cook these to bring out the flavor but they can be eaten raw if dehydrated.

Ingredients

3 cups sprouted Mung Beans (WFM)
3 cups alkaline water

Cook the Mung beans in the alkaline water for 15 minutes

5 tablespoons Whole Food Market 365 organic olive oil
I stick celery, finely chopped
1 Red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 onions, finely chopped
3 cloves garlic, minced
3 stalks fresh Thyme finely chopped
3 stalks fresh Rosemary, finely chopped
1 large handful fresh parsley, finely chopped
Celtic Salt

How to Make

Sauté the onions garlic, and peppers in the olive oil in a heavy saucepan until soft. Once soft, add the chopped herbs and mix well and set aside. Once the mung beans are cooked, drain off the water and pour the beans into a blender. Reserve a cup of unblended beans for added texture.

Pulse the blender until the mixture is fairly smooth but not too pasty. You may need to add a little water but keep the mixture stiff. Spoon out into a big bowl and add the peppers mixture, the rest of the mung beans and the parsley. Mix well and once mixed, form into patties. Oil a large roasting tin and place the patties in the tin. Cook in the oven for 8 minutes at 375F. These are great served with a crunchy salad or go very well with a tomato salad.

Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Alkaline Diet Recipe #30: Thai Salad with Almond Zing Dressing

Alkaline Diet Recipe #30: Thai Salad with Almond Zing Dressing

Thai_Salad.jpg

This past weekend I taught my Ultimate Health Food Preparation class, and this salad was one of the many dishes I showed my class how to make.  It is delicious, crunchy and has many textures.  It has the creamiest dressing you can imagine.  Please make an effort to make it soon, you will love it!  It is one of those salads that is a meal in itself and as much as it is a feast for the stomach, it is a feast for the eyes too.

 

Salad Ingredients

Swiss chard leaves, cut into ribbons
Handful dandelion leaves, cut into quarters (or any other salad leaf)
Half a head of lettuce, cut into ribbons
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 zucchini, julienne
1 carrot, julienne
1 cucumber, julienne
1 red onion, sliced into rings
Large handful fresh cilantro leaves
Meat of 1 young Thai coconut, cut into thin strips

How to Make

Place all the ingredients, excluding the coconut strips, in a large open salad bowl. Add my Almond Zing Dressing and mix in. Turn well using your fingers so every leaf is coated. Lay the coconut strips on the top of the salad. Leave for 15 minutes for the dressing to infuse, then serve. You may need to double up on quantities so there is enough dressing to cover this delicious salad.

Almond Zing Dressing Ingredients

1/2 cup raw almond butter
2 cloves garlic, crushed
1” piece fresh ginger, cut into slices
6 tablespoons fresh lime juice
1 tablespoon Bragg Liquid Aminos
1 1/2 teaspoon toasted sesame oil
3/4 cup Whole Food Market’s 365 Organic Olive oil
¼ jalapeño pepper, deseeded and cut into slices
1/2 teaspoon Celtic salt
Alkaline water for consistency

How to Make

Put all ingredients in a food processor and blend or mix by hand. Add water to achieve a dressing, like consistency. Pour over the salad.

Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Alkaline Diet Recipe #29: Hearty Root Soup

Alkaline Diet Recipe #29: Hearty Root Soup

RootSoup.jpg

Root vegetables can be very sweet for those who are trying to remove yeast and alkalize in the early stages. This is a great warming soup that only uses low acid and low alkaline root vegetables that are really great for you. This is not really ideal for an advanced cleansers on a cleanse but can certainly be used for the beginner cleanser or of course just part of the alkalizing lifestyle choice of foods. It is a great winter or spring soup and gives us a break from the greens soups we enjoy.

Ingredients

1 large celery root or celeriac cut into chunks
3 medium turnips cut into chunks
1 medium rutabaga (swede) cut into chunks
1 large onion cut into chunks
3 cloves of garlic crushed
Large handful fresh parsley, finely chopped
4 tablespoons olive oil
Celtic Sea Salt
4 cups vegetable broth – I make my own. You can also use Whole Foods Market vegan brand or any other brand that does not have mushrooms in it. (Stay away from fungus!)

How to Make

In a heavy saucepan, sauté the onions and garlic in the olive oil, on a low heat, until soft.
Add the celery root, rutabaga and turnips and sauté for one minute.
Add the vegetable broth, place the lid on the saucepan and leave to steam for 8 minutes or until the veggies are soft but with a bit still nice and firm. We don’t want to over cook them.

Pour the mixture into a blender and blend the soup until well pureed. Add the chopped parsley. Pulse the blender twice to get the parsley mixed but not pureed so you still have a white soup but it will now be dotted with green parsley.

Pour into bowls and sprinkle with some Celtic Salt, olive oil and any left over parsley you may have.

** You can add more broth or even some almond milk for a creamier heavier soup.
Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Alkaline Diet Recipe #28: Rosemary Brown Thyme

Alkaline Diet Recipe #28: Rosemary Brown Thyme

BrownThyme.jpg

Ok so hold on to your hats. This rice is deeeeeelicious. I often serve it at my Blood Parties and ALWAYS get asked for the recipe so I want you to have it too.

This dish offers some well needed B12, as well as iron. You can serve this with any vegetable dish, on it’s own with a salad and steamed veggies, and left cold makes a great rice salad when you add plenty of raw vegetables.  You can eat it for breakfast, lunch or supper.

Make sure you have this as part of your 20%  portion on your plate as it falls into the low acid category of foods – and when you go for seconds…coz you will, make sure you take more alkaline green veggies with it!

Ingredients

1 onion, finely chopped

2 cloves garlic, crushed

2 large sprigs rosemary – fresh works best for this recipe

5 large sprigs fresh thyme

2 cups brown basmati rice – you can also use buckwheat groats or quinoa

2 tablespoons olive oil – plus a little extra once cooked

Alkaline water or vegetable stock from my Vegetable Soup

How to Make

Warm olive oil in a large skillet. Add onion, garlic and herbs and warm gently not allowing the garlic to burn. Once the oil is nicely infused with the flavors of the mixture, add the rice and leave to warm up, turning over a few times to coat every grain. Add alkaline water, or my home made vegetable stock – enough to cover the top of the rice, plus 1 inch extra. Bring to the boil, switch off and place a lid on the pan and leave to cook from the steam being created, this should take about 45 minutes or according to instructions on the packet. Check after 35 minutes that no extra water or stock is needed. If it is, add 1 – 2 more cups of boiling liquid and replace the lid. Alternatively, this can also be made with beautifully alkalizing organic buckwheat groats or quinoa. It will just need cooking for only 15 minutes in exactly the same way. For another variation, add your favorite vegetables, diced, or some peas to make a risotto. Finish off with some olive oil drizzled over the top and some Celtic salt and mix well. Replace the lid.

Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Alkaline Diet Recipe #27: Tofu Scramble

Alkaline Diet Recipe #27: Tofu Scramble

Tofu Scramble

This is a delicious and filling brunch or breakfast time meal in our home. I am not a big fan of tofu for reasons I have mentioned in my writings so we don’t use it too much however when we do use it we use a sprouted tofu that is far more nutritionally dense and far less processed. It is in fact alkaline also. This recipe is enough for 4 people

Ingredients

1 red Bell pepper cut in rings
2 yellow Bell peppers, cut in rings
2 orange Bell peppers, cut in rings
(If you can’t get mixed colors just make up the numbers with what you can.)
1 large onion cut in chunky rings (you can use more if you love onions a lot!)
2 cloves fresh garlic, crushed
2 stalks fresh Rosemary, left whole
2 bushy stalks fresh Thyme, left whole
2 stalks fresh Sage, left whole
1 pack firm WildWoods sprouted Tofu cut into cubes (rinse off the liquid it is sitting in from the packet and leave to sit in alkaline water until ready to use)
4 tablespoons olive oil
Celtic Salt or pHlavor

How to Make

Warm the olive oil in a large heavy saucepan and add the onions, herbs and garlic and sauté for about 2 minutes on simmer.
Add the peppers and sauté for approx. 5 minutes until the mixture is getting noticeably coated and slightly soft – you don’t want to over cook the peppers, as they are delicious when they have a crunch left to them.

Drain the tofu that has been sitting in the fresh alkaline water, and pop into the pan. Mix around, place the lid on and leave for a further 5 minutes, stirring once.

Sprinkle with fresh salt and pour on a little more olive oil.

You can serve this a number of ways – either as is on a plate or you can toast some healthy millet bread, or Manna bread and spoon the mixture on top – totally delicious.

As an alternative you can use a less firm tofu and mix it around the pan a little so it resembles scrambled eggs – Yikes, remember eggs?!!!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Alkaline Diet Recipe #26: Broccoli and Mint Soup

Alkaline Diet Recipe #26: Broccoli and Mint Soup

Broccoli and Mint Soup

This soup is nothing short of fantastic, even if I do say so myself – You can enjoy it as a soup while cleansing, but you don’t have to wait til you cleanse to try it. I feed this to my husband and children on a regular basis, they love its flavor and texture. This is a great soup to have on days when you feel like something warm and rich and will by LOVED by my Ultimate Health followers who are looking for a really healthy and alkalizing soup.

It has muscle building broccoli and of course is chlorophyll rich.

***THIS SOUP IS 100% ALKALIZING

Ingredients

2-4 tablespoons Olive Oil
1 large onion chopped into chunks
1 clove garlic crushed
1-2 heads fresh Broccoli broken into  florets.  Use the stalks and leaves also.
3 cups Vegetable Broth (I make my own but you can also buy Pacific Brand with no mushrooms) or Alkaline water. Trust me, vegetable broth gives this an amazing flavor.
Large handful fresh mint leaves (and I mean large.)
Celtic Salt or pHlavor and Pepper to taste

Add 5 drops per liter of pH drops to bring the alkalinity up to pH 9.5

How to Make

Sauté the onions and garlic in the olive oil gently, so they become soft but not over cooked. Add the broccoli and mix in for a minute or 2. Add the broth, put the lid on the pan and bring the mixture to a simmer. As soon as the mixture is simmering, switch off the heat and with the lid still on, wait about 3 – 5 minutes (depending on how large the florets are until the broccoli turns a bright green. You will notice this softens the outside of the broccoli but does not cook the inside. We do not want to over cook the broccoli but we do want to make it easy to digest. (This is  acceptable on a puree cleanse.)

Pour the mixture into the blender and add the mint,  salt and pepper. Blend on high until well pureed. Serve and enjoy. Add more stock if too thick.

**You can add a cup of almond milk to this to make a creamy soup if you like.

Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2011 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #25: Friday Night Pizza

Alkaline Diet Recipe #25: Friday Night Pizza

Belle_Soup

Pizza saves and freezes well as long as you wrap it and seal it well. YUM! Serves 4 people.

A) Tomato Sauce: Ingredients

2 tablespoons Olive oil
2 onions, finely sliced
2 large carrots, finely chopped
2 sticks of celery, finely sliced
3 large cloves of garlic, finely chopped or crushed
3 20oz packs of fresh plum or Roma tomatoes, chopped into quarters. Regular large tomatoes will do, however, I do find their flavor is not strong enough unless they are summer crop tomatoes
3 large sprigs fresh oregano or 4 teaspoons dried oregano
2 teaspoons pHlavor or Celtic salt
4 -8 large basil leaves, washed and left whole

How to Make

In a large casserole or cast iron pan, sauté the onions and garlic in the coconut oil until soft. Add the carrot and celery and sauté for a further 3 minutes. Add the tomatoes and stir. Add the oregano, fresh basil and stir again. Place the lid and leave on a very low heat so that the sauce is only just simmering. Leave to cook like this for two hours. The longer you leave it to cook, the richer it will taste. You can use this sauce after just 30 minutes, but the taste will not be as intense or delicious.

B) Pizza Crust: Ingredients

3 cups Sprouted Spelt flour
1 cup sprouted and ground Chia seeds
1 cup Sprouted and ground flax seeds
1 cup hemp seed hearts
1/2 cup sesame seeds
1 tbs garlic powder or 1 clove fresh garlic crushed
1 tbs onion powder
2 tbs dried thyme
2 tbs oregano
2 tbs dried basil
1 tsp black ground pepper
1 tsp salt
Mix all this together well then add
1 cup Olive oil

How to Make

Mix all dry ingredients together well
Add wet ingredients being careful to mix well.
Rub in to form breadcrumbs. It is ok if it starts to form a bit of a dough.

Add 1/4 cup alkaline water to make a firm dough, keep adding water and mixing until you get a consistency of a firm but supple dough. If you add too much water you can always add a little more flour. Remember, you are looking for a pizza dough like consistency but this will never be totally supple as you are dealing with much more wholesome ingredients and no yeast.

Break into quarters and roll on a floured surface to create a pizza crust
Place the pizza crust into baking trays covered with parchment paper
Add tomato sauce (listed below) of your choice. I love to add my spaghetti sauce recipe s posted below
Add sliced peppers, ,onions, olives, garlic and bake for 15-20 minutes at 375F (Check after 15 mins)

***You can, if you like, prepare the pizza crust and simply drizzle olive oil. Place cloves of garlic and slices of onions over the pizza crust and cook in the oven for 15 minutes.

***This recipe falls into 2 categories. It is a great Transitional recipe for those looking to move away from an acidic diet and it can also be eaten in the 20% portion of your alkaline meal as a low acid food. We have it with an assortment of wonderful raw salads and raw veggies.

Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2011 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #24: Belle Soup

Alkaline Diet Recipe #24: Belle Soup

Belle_Soup

I love this soup – of course I tested it on my guinea pigs – that’s my delicious children! They asked for seconds and thirds so I have to share it with you. This can be eaten whenever you fancy a warm soup – it is delicious cold also for the summer and totally acceptable on a cleanse – What’s not to love!

Ingredients

4 Bell peppers, I use red, yellow and orange cut into slices or chunks
2 onions finely chopped
2 cloves garlic crushed or chopped
1 leek washed thoroughly and finely chopped
3-4 cups fresh alkaline water or vegetable stock
Fresh Cilantro (Coriander) – 1 small handful plus some extra for garnish.
¼ cup Olive oil
2 tablespoons fresh lime or lemon juice
Celtic sea salt of pHlavor to taste

***Add 5 drops per liter of alkalizing drops to bring the pH up when blending.

How to Make

In a saucepan sauté the onions and garlic with the olive oil for about 2 minutes.
Add the peppers and leeks and continue to sauté for 2 minutes more.
Add the liquid (water or stock) and bring to a simmer and then switch off , placing the lid on the pan.
Leave for 3 minutes and then pour the mixture into the blender adding the cilantro and lime.
Blend until smooth. Pour into a bowl and sprinkle with delicious Celtic Sea Salt or pHlavor and add a few strips of cilantro as a garnish.
I love to chop avocado into the soup as it gives a wonderful flavor when mixed and of course adds some great fats to your meal.
Enjoy!

***This soup is a Cleansing soup making it alkaline, and can also be eaten as part of your 80% alkaline foods when not cleansing.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2011 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #4: Tarty Lime Tart

Alkaline Diet Recipe #4: Tarty Lime Tart

HildesJourney

As seen on Norwegian TV, thank you Hilde. Please click here to read her amazing story and blog.

As seen on Norwegian TV - Tarty Lime Tart

This is a simple but really tasty dessert that can be made very quickly. It is quite sharp, yet very smooth and of course filled with amazing fats from the avocados to give you energy without putting on the pounds. I had the pleasure of sharing it not so long ago with Whole Food Market customers.

INGREDIENTS
For the Base
2 cups pecans
1 cup hazelnuts
1 tablespoon 365 organic olive oil
1/4 tsp Celtic fine ground salt
Grated rind 1 lemon

For the Filling
3 large, ripe avocados
1/4 cup Agave Nectar, Raw Blue (For Alkalizers, just leave this out and add a little more essence and or a touch of Stevia.)
Juice 1 lemon
Juice 2 limes
1/4 tsp Celtic salt, fine ground
1 Teaspoon Vanilla essence (alcohol free)

HOW TO MAKE
In a food processor, mix all the ingredients for the base to fine breadcrumbs and press into a 9″ pie tin or pie plate and set aside. In a high-speed blender, place the peeled and stoned avocados ensuring you take any black bits out. Add all the other ingredients and blend to a smooth puree. Pour the filling into the base and place in the fridge for 30-40 minutes. When ready to serve, grate some lime zest and some hazelnuts on top. Slice and serve – Yum!

**You can even make this thinner by adding any nut milks and pour into ice-cream molds to eat as frozen pops, or add to an ice-cream maker and make delicious scoopable ice-cream.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its content is for educational and informational purposes only and have not been evaluated by the U.S. Food & Drug Administration. This website and its content is not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #23: Pancakes with Lemon Cream

Alkaline Diet Recipe #23: Pancakes with Lemon Cream

Pancakes with Lemon Cream

These pancakes are much tastier than the conventional, not so good for you, kind. Consider adding different spices for different flavors. For instance during the holiday season I will add a mixture of cinnamon, all spice and nutmeg to the batter and make a vanilla cream to go with it by substituting the lemon for some vanilla essence, vanilla powder (which is ground up vanilla beans and liquid stevia).

Ingredients

2 cups sprouted spelt flour (Shilo Farms is amazing)
1 tablespoon Bicarbonate of soda (Bob’s Red Mill)
¼ teaspoon pHlavor or Celtic salt
2 cups almond or hemp seed milk or other milk substitute.  Different milks will create different thickness of batter)
4 tablespoons olive oil or melted coconut oil
Grated rind of one fresh lemon
10 drops liquid stevia (I use either lemon or English toffee)
Additional oil for cooking

How to Make

Mix all ingredients in a mixing bowl starting with the dry ingredients first. Add the milk stirring well followed by by the olive or coconut oil and mix well.  You can always use an electric whisk if it is easier. You will want enough milk to make a thick batter so keep checking the consistency.  Leave to stand for 5 – 10 minutes (don’t worry, sometimes the children can’t wait that long!.

I have found that with this flour it can swell a little even after it rests so don’t be surprised if you have to add a little more.

Heat up just a little olive oil (you can use grapeseed oil if you prefer) in a frying pan at a low to moderate heat and add one ladle full of the batter to the heated pan and leave to set. Turn when it lifts easily and is browning slightly. Keep in a warm oven until all your pancakes are cooked. Serve with my lemon Butter (below), or freshly squeezed lemon juice mixed with a tablespoon of vanilla essence or liquid stevia and drizzled on top. In our home we prefer plain lemon juice sprinkled on top.

Lemon Cream

Ingredients

1 can coconut milk
Grated zest of lemon
Juice of 1 lemon
8 drops of lemon or vanilla stevia
pinch of Celtic salt of spray of pHlavor

How to Make

Mix together in a blender and pour into a bowl. Leave for 30 minutes to set in the fridge. When ready, put on the table so everyone can put a lovely dollop on top of each pancake. In our home we have these with our Goddess of Greens so we can ensure we are eating a well combined meal of raw alkalizing fruit and vegetables, with the wholesome filling grains of the pancakes.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2011 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #22: Festive Chestnut Roast

Alkaline Diet Recipe #22: Festive Chestnut Roast

Festive_Roast.jpg

Happy Holidays to YOU!

I just love the flavor of chestnuts and the texture combined with the Brazil nuts is delicious. Serves 4.

Ingredients

14 oz Chestnuts – either fresh, cooked and shelled or from a jar, broken into pieces
1 large cup raw Brazil, soaked and or dehydrated and finely ground
1 large tablespoon coconut oil
2 large onions thinly sliced
2 leeks, thinly sliced
4 cloves garlic, crushed
2 carrots, thinly sliced
2 large stalks celery, thinly sliced
7 large stalks fresh sage, leaves thinly sliced
7 large stalks fresh thyme, leaves removed from stalk
1 cup vegetable stock, (homemade is best)
Good pinch smoked salt or 1 teaspoon Celtic Salt or pHlavor
Handful fresh parsley, finely chopped

How To Make

Melt the coconut oil in a large saucepan and add the onions, leeks, garlic, carrots and celery and sauté until the onions are translucent. Add the fresh herbs and mix again allowing a minute for the herbs to pass on their flavor to the mixture before adding the nuts and mix well. Ensure the heat is turned down at this point to low so the mixture does not stick. Add a few tablespoons of the stock to help make the mixture move freely from the bottom of the saucepan and so the mixture is moist without being runny. With a food masher or a large fork, mash the mixture so as to breakdown any large pieces. This helps the mixture bind together when cooking as well as making it easier to cut into when serving. Don’t worry about over mashing it.

Lightly grease a loaf tin with coconut oil and add the mixture, packing down to create a firm, compact mixture resembling bread dough. Bake in the oven (400°F) for 60 minutes or until vegetables feel soft when a knife is inserted into the mixture. Can be browned on top by placing under the broiler for a minute just before serving.

Once the roast is cooked, place a serving plate on top of the tin, hold tightly and turn upside down with the plate now underneath, and shake the roast gently out of the tin. It should resemble a loaf of bread. Place a large handful of finely chopped parsley over the top and serve with your favorite salad and vegetables.

Sage and Onion Gravy

I used to love gravy as a child and really look forward to it at any festive meal.

Ingredients

3 onions peeled and thinly sliced
6 stalks fresh sage, leaves only, finely sliced
8 tablespoons alkaline water + a further 16 oz water
1 tablespoon coconut oil
3 teaspoons Braggs Amino acids
2 teaspoon Arrowroot (for thickening)

How To Make

Melt the coconut oil in a saucepan and add the onions, sage and 8 tablespoons water, stirring occasionally. Cook for 20 minutes until the onions become beautifully soft and translucent. They may well have broken down by this point. In a separate bowl mix the arrowroot with the Braggs, stirring well along with the rest of the water. Place a lid on the saucepan and leave to cook for a further 12-15 minutes. Give a final stir and taste a little to ensure there is enough salt. Add a pinch more if necessary. Serve very hot over the Chestnut Roast.

Happy Holidays from The Cleansing Diva! It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2011 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #21: Pitsa with Nutty Nutty Spread

Alkaline Diet Recipe #21: Pitsa with Nutty Nutty Spread

Alkaline Diet Recipe #20: Pitsa with Nutty Nutty Spread

Pitsa

Electron rich with all raw ingredients, delicious and nutritious, this is a favorite with everyone I serve it to.

Ingredients

2 cups buckwheat groats, one soaked for 6 hours, the other soaked and dehydrated for 6 hours
1 cup sunflower seeds, soaked in spring water for 6 hours
1/4 cup quinoa, soaked and dehydrated for 6 hours
10 sun dried tomatoes, from any of my recipes (Sun dried tomatoes, bought in jars in olive oil and herbs only work very nicely too.)
2 large sticks celery
2 green onions
1 tablespoon dried oregano
2 tablespoons fresh thyme
4 tablespoons olive oil
1 teaspoon pHlavor or Celtic salt

How To Make

Place all ingredients in the food processor and process until well mixed and you have a sticky but firm dough. Spread the dough onto a sheet of parchment paper on a dehydration tray or use the teflex sheets. As this is sticky it takes a little effort to spread it out to form a crust shape, but it does work. You are looking to create a thin crust. Dehydrate in a dehydrator set at 115F for 4 hours. Carefully turn over and gently peel back the parchment paper if used. Place back in the dehydrator for a further 4-6 hours or until dry. You can have this as chewy or as crunchy as you like. Leaving it longer in the dehydrator will simply make it crunchier. I leave it in overnight once turned over so it is ready for lunch the next day.

Nutty Nutty Spread

This is a great spread to go on top of my raw Pitsa, but it is equally good as a dip by itself. I love to use this on the Pitsa and then place an arrangement of raw veggies on top.

Ingredients

1 cup almonds soaked or dehydrated
1 red or green pepper roughly sliced
1 clove garlic 4 tablespoons olive oil
3 sprigs tarragon, leaves only
1 teaspoon pHlavor or Celtic salt
2 teaspoons lime juice

How To Make

Place all ingredients in a food processor and mix for several minutes until velvety smooth. Spread on top of the Pitsa or use as a dip or spread. Place sliced tomatoes, cherry tomatoes, onion rings, freshly chopped herbs and what ever else you love on top of your Pitsa. Finish off by sprinkling a handful of fresh herbs. Enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #20: Holiday Egg Nog

Alkaline Diet Recipe #20: Holiday Egg Nog

Festive_EggNog.jpg

Happy Holidays to YOU!

The Holiday season is well and truly here. Yipeeeeeee! At this time of year it is really easy to be seduced by acidic, sickness forming foods. Too much sugar in processed form, indeed any amount of sugar for those of us that have given up the addiction, as well as animal protein and alcohol all play a part in breaking down the body’s ability to stay strong, fit and healthy.

I thought you might appreciate an indulgent drink I used to love as a child – Egg Nog – The thick, creamy, velvety texture (admittedly with loads of cream and sugar) used to lure me to the fridge every time I entered the kitchen so of course, I had to come up with a healthy, and most delicious alternative to satisfy my need for tradition and comfort. So today I share my Egg Nog. As we have proven on many occasions, you don’t have to be a vegan to enjoy so get your entire guest list sampling the benefits of clean healthy living!

This Egg Nog is so healthy, and so energizing that you don’t have to make an excuse to enjoy it so go on…have your Egg Nog and LOVE IT!

Ingredients

Meat from 2 Young Thai coconuts
Water form 1 Young Thai coconut

These young coconuts can be purchased from most Asian Markets or your local Whole Foods Market. Check to make sure they are all white around the outside with no orange or black spots. This is usually a sign that the water is leaking from the inside. Buy a few extra. If you open the coconut and it is pink or gray instead of white, then you will have to discard it!

1 tablespoon Artisana coconut butter (Whole Foods Market now sell an alternative by Nutiva and it can be found in the baking aisle)
1 Vanilla Bean (whole) Your best vanilla beans are fleshy and not dry.
¼ teaspoon ground Cinnamon
¼ teaspoon grated Nutmeg
1/8 teaspoon ground Cardamom
Tiny pinch ground cloves
Pinch ground Turmeric (this gives the Nog it’s creamy golden color)
Pinch Salt or a few squirts pHlavor

How To Make

Join me The Cleansing Diva on Facebook” ThaiCoconut.jpg

Open the coconuts being careful not to get any shell in the coconut.

Do this by getting a cleaver and placing your coconuts on a chopping board. Chop a square out of the top of the coconut (just around the peaked part) Bear in mind that the hole will need to be big enough to accommodate a large spoon or better still an ice-cream scoop! Pour through a fine mesh sieve, the water into a glass. Scoop out the white gelatinous meat (this can be almost transparent at times when the coconut is really young) and place in a Vita-Mix or blender. Be careful not to include any of the shell or husk. Add all the other ingredients and blend at top speed until everything is well blended and smooth.

To heat you can either blend in your VitaMix for 4 minutes to warm nicely or place the nog in a heavy bottom pan and warm slightly to 115°F. (This is low heat for about 6-8 minutes. Pour into mugs with a whole cinnamon stick and a sprinkle of cinnamon or nutmeg and enjoy in front of the fire or on the beach for my Australian friends.

An Iced alternative

Do not add mixture to a saucepan, instead add 8 ice-cubes to the blend and mix well. Pour into glasses, add a straw, sip relax and dream….ummmmm!

If you cannot get hold of Young Thai Coconuts which I know is a challenge to find in some parts of the world, then you can make a great version with your favorite milk substitute, ours is Almond or Hempseed milk. (Unsweetened Hempseed is our favorite)

You will be adding most of the above ingredients but instead of using Young Thai Coconuts, use 4 cups of your milk substitute, add the following and blend in the usual way:

1 cup coconut milk (from a tin)
1 teaspoon vanilla essence (alcohol free)
Omit the salt because these milks tend to have it in already.
Omit the Artisana coconut butter

Happy Holidays from The Cleansing Diva! It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe
Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #19: Festive Holiday Menu

Alkaline Diet Recipe #19: Festive Holiday Menu

Festive_MS.jpg

Happy Holidays to YOU!

I absolutely love the Holiday season from the traditions that come along with it, spending time and chatting with those special friends we love dearly, being with my family for an extended period of time along with all the feelings and memories it provokes and of course, here it is, as reliable as ever and right on time!!!

To me, the holiday season is about giving, and sharing love, so what better way for me to share my love with you, than to share a recipe or 2 that we will be preparing in our home, along with a few other things I feel are worth mentioning.

So to kick off , I am going to share a wonderfully flavorful recipe that tastes special, but really is not that difficult to make at all. Also, much of it can be prepared the day before giving you more time to spend with family and friends and less time in the kitchen

This recipe resembles a Moroccan Couscous. It has all the spices and full bodied flavors of Morocco but with holiday season accents. It is hearty and food combines well so you will feel like you are indulging with out the over indulgence. This meal is of course cooked, however there is alkalizing Quinoa, great healthful stock and plenty of lightly steamed veggies so for those who are following an 80/20 diet at this time, remember to include plenty of raw green salads, drink plenty of alkaline water and start your day with some vegetable juices too. For those that are transitioning towards an alkalizing diet, this will be a great vegan meal for you, and I encourage you to have at least a big salad as part of this meal. I have also included the option to add just a few freshly cooked cranberries, a traditional holiday food.

There are 8 steps to this recipe, plus an accompanying salad. First the dried chickpeas or Garbanzo beans have to be soaked over night. (follow directions on the packet) Cook the chick peas for 2 hours in the vegetable stock that will be providing the juice to the vegetable stew. This can be made 1 – 2 days prior and stored in the fridge
Second we have a vegetable stew that takes about 20 minutes to cook. This is best made on the day, but can be made earlier on in the day and then warmed up when you are ready to serve.

Third we have the Quinoa which you will make at meal time. So lets get cracking.

Serves 6

STEP ONE – Soaking Chickpeas

Note: Do this 24 – 48 hours in advance. Pour 2 cups of dried chickpeas into a glass or ceramic bowl. Add enough alkaline water to fill to just below the top of the bowl. Add a ¼ scoop pHour salts or Aluminum free bicarb of soda (Bobs Red Mills is good). Mix well and leave to soak overnight or for 8 hours.

STEP TWO – Chickpeas Cooking

Note: Cook the chickpeas 24 – 48 hrs in advance.
2 cups chickpeas
4 tbls olive oil
1 onion cut into large chunks
2 cloves garlic
1 carrot cut into large chunks
2 bay leaves
1 sprig rosemary
1 liter alkaline water

HOW TO MAKE

Rinse the soaked chickpeas well several times and drain.
Put the olive oil in the saucepan and add the onions, garlic and carrots and sauté for 5 minutes. This helps to bring out the flavor. Add the chickpeas and rest of the ingredients and sauté for a further 5 minutes. Add the water and bring to the boil. Turn down to a low simmer and place the lid on the pan. Cook for 2 hours on low or until tender (check after an hour), The chickpeas should give easily between your fingers but must not be mushy. Once cooked, drain off all the liquid and store in the refrigerator until needed.

STEP THREE – Moroccan Soup

***You can make this 24 – 48 hrs in advance
The liquid from this stock will be used to cook the vegetable stew. Any left overs makes a wonderful broth or soup.

4 tbls olive oil
3 medium onions finely chopped
2 medium tomatoes finely chopped
1 large zucchini cut into thick rounds
3 large carrots, diced
2 large leeks cleaned thoroughly and sliced into thin rounds
3 cloves garlic crushed
2” piece fresh ginger grated
1 tsp ground cumin
1 tsp ground paprika
¼ tsp ground turmeric
½ tsp ground cinnamon
1 large handful fresh parsley including stalks.
2 liters Alkaline water

HOW TO MAKE

In a large stock pan add the olive oil and place on low heat. Add the onions and garlic and sauté making sure they do not brown or burn. Stir frequently until soft. Add the grated ginger, and all the spices and stir well. The spices can stick to the pan if left for too long so keep stirring. Your kitchen will begin to smell deeeeelicious!
Add the tomatoes, zucchini, carrots and leeks and mix well. Leave for about 2 minutes so all the vegetables warm up and get coated with the spices.

Add 2 liters of alkaline water and bring to the boil. Once boiling, place the lid on the pot, and turn down to just below simmer and leave for 30 minutes to cook. (This stock will last several days in the fridge and can be eaten as a soup as is or used to cook rice or quinoa in.)

While this is cooking you can prepare the rest of the steps.

STEP FOUR – Oven Steamed Vegetables

1 Bunch Baby carrots with tops (cut most of the tops away leaving about 2 inches of green stalk) washed and trimmed
2 bunches scallions washed and trimmed
3 heads baby broccoli or broccoli, washed and trimmed to single florets (thin, young broccoli) or any broccoli if you cannot get it. Leave long stalks on.

HOW TO MAKE

Pre-heat the oven to 375°F. In a large roasting pan, pour over 4 tablespoons of olive oil. Place all the vegetables neatly in the pan and put over 1 cup of Moroccan Soup.
Set aside until later.

STEP FIVE – Moroccan Vegetable Stew

¼ cup olive oil
3 medium onions finely chopped
3 medium tomatoes finely chopped
2 cloves garlic crushed
2” piece fresh ginger grated
2 lbs acorn squash cut into ½” chunks
1 tsp ground cumin
1 tsp ground paprika
¼ tsp ground turmeric
½ tsp ground cinnamon or 1 cinnamon stick
8 large sage leaves or 12 small ones, thinly sliced or chopped
1 large handful fresh parsley including stalks, finely chopped
1 large handful fresh cilantro, finely chopped
Few sprigs of fresh Fennel tops, these are called feathers.

HOW TO MAKE

In a medium sized pan add the olive oil and place on low heat. Add the onions and garlic and sauté making sure they do not brown or burn. Stir frequently until soft. Add the grated ginger, and all the spices, including the cinnamon stick and sage leaves and stir well. To stop the spices from sticking to the pan stir every few seconds. Add the tomatoes and squash and mix well so they become well coated with the spices, onions, garlic and ginger, (1 minute). Add the chickpeas and stir. Finally add 1 liter of stock from the Moroccan soup, bring to the boil for 30 seconds and then turn down to low and cook for 15 minutes or until the squash is tender.

STEP SIX – Quinoa

2 lbs quinoa. I love Whole Foods Market brand
¼ cup olive oil
Celtic Salt or pHlavor
1 – 2 liters Alkaline Water

HOW TO MAKE

In a very large saucepan, add olive oil and heat up on simmer.
Add 2 lbs white quinoa (rinse if it says to do so on the packet) and mix into the oil.
Add 1 liter or enough water to cover 1 inch above the line of the quinoa. Bring to the boil, place the lid on the pan and then turn off the heat. Leave to steam for 20 minutes. No peeking!
Once cooked, add a further ¼ cup of olive oil, and season with Celtic Salt and freshly ground black pepper. Put the lid back on and set aside. The continued steaming will not harm the quinoa as long as you do not put it back on the heat and as long as there is no extra water in there.

STEP SEVEN – Cranberries

1 small bag organic fresh cranberries
2 cups broth from Moroccan soup

HOW TO MAKE

These are for those of you who are transitioning.
While the Moroccan Stew is cooking, add a ½ cup of washed cranberries to a small saucepan. Add 2 cups of broth from the Moroccan Soup and gently simmer for 5 minutes with the lid off allowing the liquid to reduce. Lower the heat to low allowing the liquid to reduce further and become slightly thick. This may take up to 15 minutes but keep your eye on it so it does not burn, Set aside until ready to use.

STEP EIGHT – Final Assembly and Presentation

Put the Oven Steamed Vegetables on the middle shelf of the now hot oven and leave to steam for 6 minutes or until they have softened a little (use the timer as you do NOT want these to over cook)

Now everything is cooked it is time to assemble your Moroccan stew. To assemble, use a large serving platter. Place the steamed Quinoa on the platter and spread it out a little making a well in the center area. Using a slotted spoon, place the Moroccan Vegetable Stew in the well and (if you are having cranberries, place a spoonful of those on top of the stew). Once this is assembled, you can add a ladle full of the sauce from the Moroccan Stew over the quinoa and stew or place it in a jug for guests to pour themselves. Place the Oven Steamed Vegetables decoratively around the edge of the platter. Sprinkle with chopped parsley, cilantro and fennel feathers if you can find them. I don’t cook with salt so make sure you have plenty of really good salt for everyone to season with.

This wonderful and flavorful Moroccan dish can be served with a wonderful refreshing salad.

Escarole Salad

I love Escarole, because being that it is from the endive or chicory family, it has all the flavor of endive, but is much less bitter. It has hearty, fleshy leaves. You can find Escarole in the lettuce section of most produce stores. It is a staple in Whole Foods Markets.

For the Salad
1 – 2 Escarole, washed (count 5 large leaves per person)
1 pint cherry tomatoes, washed and halved
½ large English cucumber, diced
1 small tub fresh sprouts (use your favorite) I love radish, clover, fennel and sunflower from the Sproutman.
8 slices red onions rings, diced.

In a large serving bowl, add all the ingredients. Add the vinaigrette and mix well.

For the vinaigrette
8 tablespoons of flavorful olive oil (I love Whole Foods Market 365 organic brand)
4 tablespoons freshly squeezed lemon juice.
½ tsp pHlavor or Celtic Salt
½ tsp Freshly ground black pepper
1 garlic clove crushed
Mix well and set aside until you are ready to eat the salad. Once ready, pour over the Escarole Salad and mix well.

Ahh, and now for everyone’s favorite…dessert!

Eggnog Pie

Of course this is totally vegan and totally eggless and not at all sinful. You could eat this for breakfast if you wanted too. It can be made in advance and frozen if you need to.

For those who are transitioning you may find you want to add a sweetener of some kind. I recommend Coconut Nectar rather than Agave or honey which you can buy online from raw foods suppliers or from most Whole Foods Markets. Made with Young Thai Coconuts these can be purchased from most Asian Markets or any Whole Foods Market. You can even order them at our local supermarket now. Check to make sure they are all white around the outside with no orange or black spots. This is usually a sign that the water is leaking from the inside. Buy a few extra. If you open the coconut and it is pink or grey instead of pure white, then you will have to discard it! Remember to wash the outside thoroughly as they are dipped in fungicide when imported into the country.

For the Pie Crust

2 cups soaked almonds (8 hours) and drained or previously dehydrated
1 cup soaked Pecans – “ –
2 fresh dates (omit if you are a strict Alkalizer)
2 tablespoons coconut butter/oil or 2 tablespoons Olive Oil
1 tablespoon Vanilla Essence (alcohol Free)
Pinch of sea salt

Process the nuts in the food processor until they look like breadcrumbs.
Add the remaining Pie Crust ingredients and process until well mixed and sticky. Press the mixture firmly into the sides and base of a pie tin or Pyrex pie dish (you may have enough for 2 depending on how large a dish you use). Make sure the mixture is well compacted and evenly distributed and pop in the fridge to set for 45 – 60 minutes. This can also be placed in the freezer to speed up the process or to save for another day.

For the Eggnog Filling

Meat from 2 Young Thai coconuts
Water from 1 Young Thai coconut. You will use approximately 1 ¼ cups of coconut water in this recipe.
2 tbls Artisana coconut butter
1 tsp vanilla essence (alcohol free) For those who are totally alkaline you might want to omit this or use 6 drops of liquid stevia instead.
1 Vanilla Bean (whole) Make sure it is soft. If it is hard it is old so only use the vanilla seeds from the inside by using a round tipped knife or coffee teaspoon to scrape them out.
¼ tsp ground cinnamon
¼ tsp grated nutmeg
⅛ tsp ground cardamom
Tiny pinch ground cloves
Pinch ground Turmeric
Pinch Salt or a few squirts pHlavor

HOW TO MAKE

Open the coconuts being careful not to get any shell in the coconut. Do this by getting a cleaver and placing your coconuts on a chopping board. Chop a square out of the top of the coconut (just around the peaked part) Bear in mind that the hole will need to be big enough to accommodate a large spoon or better still an ice-cream scoop! Pour out the water into a glass. Pouring over a sieve will catch any fragments of shell that may have escaped into the water.
Scoop out the white gelatinous meat (this can be almost transparent at times or very tough) and place in a Vita-Mix or blender. (Be careful not to include any of the shell or husk.) Add the coconut water a ¼ cup at a time so as to keep a thick consistency. Add all the other ingredients and blend at top speed until everything is well blended and smooth.
Pour the creamy dessert onto the pie crust, place in the fridge to set or the freezer if you are short of time, for approx 45minutes. Decorate with cinnamon sticks, fresh holy, or even grated nutmeg. Once taken out of the fridge or freezer, serve immediately,

Happy Holidays from The Cleansing Diva! It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me The Cleansing Diva on Facebook.

P.S.
* We now have Gift certificates that can be bought in increments of $5.00. They make great holiday gifts so surprise friends and family with the gift of health this holiday season.

** Look out for our Holiday Packs coming soon. Your most used and favorite products, combined in money saving bundles. Just right to keep off those acid attacks away.

*** Save the date. Join us for our most popular event of the year. The next World Wide Cleanse starts on January 6, 2011. After a season full of festivities, your body will be screaming for this.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #18: Green Quinoa

Alkaline Diet Recipe #18: Green Quinoa

Green Quinoa

OK, hold on to your hats because you are gonna love this one!

Quinoa is a staple in our home. Someone has it at some point in the day almost every day! I love it because it is light unlike pasta or Couscous, it is an ancient grain making it highly nutritious and it is a protein – for all those raw foodists out there, it is a complete protein so if you are not cooking it, you will love that as it is easy to sprout. We have this with our Goddess of Greens at breakfast time.

This recipe takes 5 minutes to prepare, 15 – 20 minutes to cook and the flavor at the end of it is simply divine!
It is called Green Quinoa because I use a raw pumpkin seed oil from Flora that is extremely rich in chlorophyll, and a great source of Omega 6 and Omega 9.

So here is what you do.

INGREDIENTS

2 cups Quinoa Whole Foods Market 365 (I use white as it is the most nutritious of all the colors)
Enough water to cover the Quinoa and sit 1 inch above it. For me it is about 3 – 4 cups depending on the size of the pan. (You need extra water so the quinoa becomes fluffy.)
4 tablespoons Olive Oil Whole Foods Market 365
Celtic salt or Hawaiian salt (to taste)
1/2 Avocado per person, sliced.
2 tablespoons Raw Pumpkin seed oil by Flora Inc.
1 handful of your favorite sprouts – I use Alfalfa, clover and radish or broccoli sprouts by “The Sproutman”

HOW TO MAKE

In a large pan heat olive oil on simmer and add the Quinoa. Stir for about a minute so the Quinoa becomes coated with the oil but do not leave to brown as it usually burns easily…I can attest to that!!! Add the water, put the lid on the pan and bring to the boil. As soon as the Quinoa starts boiling turn off the heat, but leave the pan where it is and do not touch the lid for 20 minutes. Spoon out your Quinoa into a bowl and add salt. Serve into bowls or plates and add the avocado sliced and or cubed and drizzle over the pumpkin seed oil.  Mix together, add a handful of your favorite sprouts on the side,  sit down and enjoy. Yum!

TIPS

1 – If the Quinoa is not quite fluffy when you take the lid off, either you took the lid off too early…what did I tell you? or you did not add enough water. Add a ¼ – ½ cup more water and put back on a low heat to warm water, put the lid back on and leave for a further 5 minutes

2- Different brands of Quinoa can cook slightly differently. You want yours to be light and fluffy. Little bullets indicate not enough water and cooking time. This can be easily remedied by adding a ¼ – ½ cup of water and heat for a further 5 minutes. Quinoa that is overly soggy had too much water. It all still tastes good though.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #17: Coconut Cream Pie

Alkaline Diet Recipe #17: Coconut Cream Pie

Once you are well on the road to transitioning, and your desire for sweet things has diminished, you can omit the dates to make this less acidic.

INGREDIENTS

Crust
1 cup hazelnuts, soaked and/or dehydrated for 8 hours
1 1/2 cups almonds, soaked and/or dehydrated for 8 hours
3 dates, pitted (these can be omitted once you have transitioned)
1/4 teaspoon orange essence
1 tablespoon vanilla essence
1 tablespoon coconut or olive oil
1/4 teaspoon pHlavor or Celtic salt
3 scoops Alka-Blast granules

Filling
4 young Thai coconuts, meat only to make 2 1/2 cups coconut meat
1 cup macadamia nuts, soaked and/or dehydrated
4 tablespoons coconut butter
2 tablespoons coconut oil
Spray pHlavor or pinch Celtic salt
1 tablespoon vanilla essence
3 scoops Alka-Blast granules
Coconut water for consistency

Coconut Cream
1/2 can coconut milk
1 tablespoon vanilla essence
3 tablespoons coconut butter
Spray pHlavor or pinch of Celtic salt

HOW TO MAKE

For the Crust
Place all the ingredients in a food processor and blend together until a sticky breadcrumb-like consistency is achieved. Place these crumbs in a high-sided removable bottom pie tin, and press firmly, pushing the dough around the base to create a piecrust. Place in the freezer until ready to be filled.

Filling
Place all the ingredients in a food processor and process until it has reached a smooth consistency. adding coconut water if necessary. Pour onto the piecrust and place in the freezer until needed.

Topping
Pour all the ingredients in a food processor or blender and mix until thick and creamy. Pour on top of the filling and put back in the freezer until firm and set. While frozen, insert a metal spatula around the edges of the pie tin and release it onto a plate. Turn it back on its base and leave to soften for 30 minutes. Delicious!

[pro-player width=”560″ height=”340″ image=’https://purelyhealthyme.s3.amazonaws.com/HowTo/ThaiCoconut.jpg’ ]http://www.youtube.com/watch?v=2_jjjo5ETws[/pro-player]
Cleansing Diva shows you how to open a Young Thai Coconut

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #16: Mynta Mousse

Alkaline Diet Recipe #16: Mynta Mousse

This transitional recipe is incredibly tasty and a favorite with guests at my house. The Mynta Mousse is in the middle of the picture.

INGREDIENTS

2 ripe avocados
1” piece ginger
3 medjool dates, pitted
1 tablespoon vanilla essence
4 tablespoons fresh mint leaves, chopped
3⁄4 cup fresh young Thai coconut water
5 drops lemon essence
1 teaspoon fresh lemon juice
Spray pHlavor or pinch Celtic salt
4 scoops Alka-Blast granules

HOW TO MAKE

Place all ingredients in the blender and mix until smooth. You may need to use a spatula and push down the sides so it all mixes well. Place into individual serving bowls and refrigerate for 30 minutes. It will last overnight, but any longer and a skin will form on top. While this is not bad to eat, it does detract from the visual effect.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #15: Vegetable Kebobs

Alkaline Diet Recipe #15: Vegetable Kebobs / Kebabs

These are incredibly tasty and full of bold flavors. Eat them as part of a meal or as a simple snack during the day. Delicious!

INGREDIENTS

Vegetables
1 head broccoli, broken into individual florets
2 pints cherry tomatoes
2 small zucchini, sliced into chunky rounds
2 red onions or Vidalia onions, cut into quarters
2 red peppers, sliced into chunky
2 inch pieces
2 green peppers, sliced into chunky
2 inch pieces bamboo skewers (the thin ones)

Marinade
3 cloves garlic, crushed
8 tablespoons olive oil
1 tablespoon fresh lime juice leaves form
5 stems fresh thyme finely chopped
Leaves from 3 stems fresh rosemary, finely chopped

HOW TO MAKE

Using a large flat bowl, add all the marinade ingredients and mix well. Leave to stand for approx 15-30 minutes – the longer the better! Add all the vegetables and mix with your hands. Leave for a further 20 minutes. When ready, on a separate plate, start to assemble the kebobs by skewing one of each food until you get to the top. Do this until all the vegetables have been used up. Line up the kebobs on dehydrating trays, filing as many as possible. Dehydrate at 115F for approx 6 hours – depending on how crispy you like your veggies you could keep them in overnight. To eat, place the same number of each kebob on each plate and either pull the vegetables off with your teeth or slide down the sticks with the prongs of a fork. You can even use these as a salad or snack.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me The Cleansing Diva on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #14: Broccoli, Zucchini and Cauliflower Steamer

Alkaline Diet Recipe #14: Broccoli, Zucchini and Cauliflower Steamer

While this dish is mostly vegetables, the fact that they are cooked causes them to loose their electron charge – their life force. This also contains a large portion of nuts which are only just alkalizing. Because of this we put them in the 20% category.

INGREDIENTS

2 tablespoons coconut oil
2 medium onions, finely sliced
2 cloves garlic, crushed
1⁄4 teaspoon curry powder
1⁄4 teaspoon coriander powder
2” piece ginger, freshly grated
2 large bunches fresh broccoli
2 large zucchini, sliced
1 medium fresh cauliflower 8 oz fresh or frozen peas
1 can coconut milk – I use Whole Foods Market’s own brand
1 cup almonds, freshly ground
3 green onions, thickly sliced
1 teaspoon pHlavor or Celtic Salt
Large handful chopped cilantro (1⁄2 for the dish, 1⁄2 as decoration)

HOW TO MAKE

Sauté onions and garlic in coconut oil. Add the curry powder and coriander and stir well so it does not stick to the bottom of the pan. Add the broccoli, zucchini cauliflower and peas. Add coconut milk and cook for 5-8 minutes or until the vegetables are al dente. Be sure not to over cook the vegetables. Add the ground almonds just before serving and allow them to soak up some of the coconut sauce. Sprinkle with fresh coriander and chopped green onions. Serve on a bed of finely chopped fresh raw greens such as Swiss chard or spinach. This can also be served on a bed of buckwheat, quinoa or brown basmati rice if preferred however you will have to add a large salad for your living portion of foods.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #13: Edamame Burgers

Alkaline Diet Recipe #13: Edamame Burgers

Picture By Tammy Green (aka Zesmerelda)

The first time I made these, my family couldn’t stop eating them. They are even good dehydrated.

INGREDIENTS

1 16oz packet of frozen edamame beans
1 tablespoon raw tahini
2 tablespoons lemon or lime juice, freshly squeezed
2 teaspoons pHlavor or Celtic Salt
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced or crushed
2 tablespoons coconut oil
1⁄2 red pepper, chopped into small cubes
1⁄2 green pepper, chopped into small cubes
Large handful cilantro, freshly chopped

HOW TO MAKE

Lightly steam the edamame beans for 5 minutes until defrosted. In a heavy pan, lightly sauté onions, peppers and one clove of garlic in the coconut oil. Place the edamame beans in a food processor and add the other garlic clove, crushed, tahini, lemon, salt and olive oil and blend until you have a paste. Put into a big bowl and mix in the other ingredients, including the cilantro. Make into burgers and either sauté gently in coconut oil and serve with a lovely green salad, or leave uncooked, shape into balls and roll into the finely chopped cilantro too. They can also be dehydrated and have a lovely taste. Serve with a big salad of your choice.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #12: Vegetable and Sweet Potato Curry

Alkaline Diet Recipe #12: Vegetable and Sweet Potato Curry

Now that the days are getting colder, my Vegetable and Sweet Potato Curry will have you going up for seconds. We have served this at dinner parties and on everyday occasions too. I love the bright colors, from the deep orange of the sweet potatoes and carrots to the deep green of the peas. Btw, that’s my Red Lentil Dahl on the left.

INGREDIENTS

1 tablespoon coconut oil
2 medium onions, finely sliced
2 cloves garlic, minced
1 large sweet potato, peeled and cut into 3” large chunks
3 carrots peeled, and sliced into 1” thick rounds
16 oz green peas fresh or frozen
2 leeks, thinly sliced
2 zucchini, thinly sliced
2” piece fresh ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄4 teaspoon ground cardamom
1⁄4 teaspoon ground nutmeg
2 cans coconut milk – unsweetened Large handful fresh cilantro, washed and chopped for decoration
2 teaspoons pHlavor or Celtic Salt

HOW TO MAKE

In a casserole dish with a lid, sauté the onions and garlic in the coconut oil, adding the spices after about 3 minutes. Stir constantly so the spices and onions do not brown or burn. Add the carrots, leeks and zucchini and mix well so they get coated with the oil and spices. Add the fresh ginger and a small handful of the fresh coriander and stir well. Add the coconut milk and stir well. Place the lid on the pan and leave to cook for 10 minutes. After 10 minutes, add the sweet potatoes. Replace the lid and leave to cook for a further 10 minutes. Add the peas and cook for 3 minutes or until the sweet potatoes are done. Add salt, sprinkle on the remainder of the fresh coriander and serve immediately.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #11: Auntie Flavia’s Tajine

Alkaline Diet Recipe #11: Auntie Flavia’s Tajine

My Auntie Flavia, Italian born and bred, makes a really mean spaghetti but her Tajine is sooooooooooo delicious!

INGREDIENTS

2 tablespoons olive oil
2 onions, sliced and chopped
4 zucchini, sliced into rounds
4 medium tomatoes, sliced into rounds
2 large parsnips, sliced into rounds
4 sprigs of parsley, chopped
5 sprigs cilantro, chopped
1 small fennel bulb, sliced
1⁄2 teaspoon cumin
1 teaspoon pHlavor or Celtic Salt
Black pepper, freshly ground and to taste 3 scoops
Alka-Blast granules

HOW TO MAKE

Warm the oil in a casserole dish and add all the ingredients without frying or sautéing. Place a lid and cook on a very low heat on the range (cooker) for about 15 to 20 minutes until Al dente. Eat by itself, with a salad, or on a bed of brown rice.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #9: Samurai’s Nectar

Alkaline Diet Recipe #9: Samurai’s Nectar

My incredible son Taeo LOVES his Samurai nectar every morning, to help ward off any warriors he may encounter on the way to school or in the playground.

INGREDIENTS

2 cups raw almonds soaked for at least 8 hours or over night, and/or dehydrated
1 cup raw macadamia nuts, soaked for at least 8 hours or over night, and/or dehydrated
1⁄4 teaspoon Celtic Salt
1 tablespoon vanilla essence
1 teaspoon maple essence
1 1⁄2 – 2 l liters of Alkaline Water
6 ice cubes.

HOW TO MAKE

Put all the ingredients in a Vita Mix or high-speed blender and blend for 1 minute or until well mixed. The nuts should be very fine within the milk. Pour the mixture into a tall jug through a fine mesh sieve, clean tights or milk bag and let the milk drip through. Use the back of a spoon if using a sieve or your hand if using tights or a bag, to help squeeze the nuts of any excess milk. You can keep this in the fridge for up to 3 days. Use the nut pulp in a pie crust, as a hand scrub by mixing it with course salt, or dehydrate to create nut flour – no wasting here!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #10: Cucumber, Avocado and Tomato Salad

Alkaline Diet Recipe #10: Cucumber, Avocado and Tomato Salad

The creaminess of the avocado makes this salad very comforting to eat. It is filled with chlorophyll and great fats, so eat well and know you are doing your body the world of good!

INGREDIENTS

1 English cucumber or 2 American cucumbers, thickly diced
2 avocados, sliced into thick strips
2 large tomatoes, cut into chunks
Large handful parsley, finely chopped
Large handful pumpkin seeds, soaked and/or dehydrated
Handful fresh mint leaves, finely chopped
Handful fresh basil, torn into strips.
Tear just before serving
3 large Swiss chard leaves, cut into ribbons

HOW TO MAKE

Discard large seeds if using American cucumbers and place in a low, wide salad bowl. Add the tomatoes, parsley, mint leaves and pumpkins seeds and mix gently. Pour over the vinaigrette and mix well. I love an Onion or garlic Vinaigrette over this salad. Add the avocado and torn basil and mix very gently so as not to make the avocado go too mushy. Assemble the Swiss chard onto a large serving plate, place the salad on top and serve.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #8: Carrot and Apple Juice

Alkaline Diet Recipe #8: Carrot and Apple Juice

This is a well-known juice mixture to which I have simply added some fresh herbs to give it a boost of chlorophyll. Because of their sweetness, carrots are always a great introduction to the world of vegetable juice. This is definitely a transitional recipe.

INGREDIENTS

3 whole carrots washed but not peeled
1⁄4 – 1⁄2 granny smith apple washed but not peeled
1 handful freshly washed mint leaves
1⁄2 a cucumber
1 handful freshly washed cilantro leaves (optional)
1-2 Ice cubes
3 scoops Alka-Blast granules, stirred into the glass once poured.

HOW TO MAKE

Pass all the vegetables, fruit and herbs through the juicer. Pour into a glass. Sprinkle with Alka-Blast granules and mix well. Add one or two ice cubes, sip and enjoy!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #7: Rawvioli & Mac Stuffing

Alkaline Diet Recipe #7: Rawvioli & Mac Stuffing

On it’s own the Rawvioli would fall in the 20% category because of the high amount of nuts used in this recipe. When we combine it with a large, completely alkalizing raw salad, we create an alkalizing meal.

INGREDIENTS

Rawvioli
1 raw purple turnip, thinly sliced on a mandolin
1 raw zucchini, thinly sliced on a mandolin

Mac Stuffing
1 tablespoon coconut oil
1 tablespoon olive oil
2 handfuls macadamia nuts, soaked and/or dehydrated
2 green onions, chopped
Juice 1⁄2 – 1 lime (or to taste)
1 clove garlic, crushed
2 large sprigs fresh thyme, leaves only
1 large sprig fresh rosemary, leaves only
1⁄2 teaspoon pHlavor or Celtic salt
Freshly ground black pepper

HOW TO MAKE
In a heavy pan, sauté onions and garlic in coconut oil until translucent and transfer to a food processor with the rest of the ingredients. For a completely raw version, simply place all ingredients in the food processor. Process until all the nuts are broken down and a cream like consistency appears. Take the rounds of the vegetables and spoon a small teaspoon of the mixture onto half of the vegetable rounds and fold over so as to create a sealed semi-circle. Arrange on a plate and drizzle with olive oil, salt and a little pepper. Serve with a Crunchy Salad.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #6: Slices of India

Alkaline Diet Recipe #6: Slices of India

This little gem, filled with incredible flavors can be eaten fresh like this or dehydrated over night. They even taste wonderful rolled into balls and dipped into a fresh horseradish sauce.

INGREDIENTS
Part One
1/2 Cup Chia seeds, ground. Selba seeds can also be used
1/2 cup Flax seeds ground
1/2 cup fresh shelled hemp seeds
1/2 cup sesame seeds
1/2 teaspoon Celtic salt, finely ground
2 tablespoons onion powder
1 tablespoon garlic powder
1/2 tablespoons coriander powder
3/4 tablespoon cumin powder
1 tablespoon Paprika
2 tablespoons curry powder

Part Two
1 large sweet onion finely chopped
1/4 tsp toasted sesame seed oil
2 stalks celery finely chopped
1 red pepper finely diced
1 yellow pepper finely diced
1 carrot finely grated
1/2 ” ginger, finely grated
Large handful fresh cilantro finely chopped
1 tablespoons fresh lemon juice

Tip, if you have a food processor with a fine grater attachment, then use this, it will speed up the processing time

Part Three
Large handful fresh cilantro finely chopped
1 cup Sesame seeds
Large handful fresh Spinach

HOW TO MAKE
1) Place all the ingredients from Part One into a bowl and mix well with a wooden spoon.

2) Either grate the veggies in a food processor or chop and grate by hand, all the ingredients from Part 2 and place them the bowl with the other ingredients. Mix very well. Don’t be afraid to use your hands as you get a much better mix this way!

Shape the mixture into the shape of a loaf, using your hands and place on a long plate. Set aside.

3) Finely chop the fresh cilantro and sesame seeds in a bowl and mix together. Sprinkle all over the loaf and place on a bed of fresh spinach.

Slice the loaf and serve with a salad or vegetables of your choice.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

Alkaline Diet Recipe #5: Thai Green Coconut Soup

Alkaline Diet Recipe #5: Thai Green Coconut Soup

A VERY flavorful, cool soup with a hint of spice! Great served on ice as a cooling summer soup but could even be served warm in the cooler months.

INGREDIENTS

3 Young Thai coconuts, rinsed off
11/2 cups coconut water
2″ piece fresh ginger
1 clove garlic
1/4 tsp red pepper flakes
Large handful fresh cilantro, freshly washed
1/2 spoon Artisana Coconut Butter (optional)
Juice of half a lime
1/2 tsp Celtic or Himalayan salt (fine ground works best)

HOW TO MAKE

Wash the Young Thai Coconuts thoroughly, dry and set on a chopping board. Crack open the coconuts, draining off the water into a jug. (Pour through a strainer to catch any bits of shell that may have escaped.) Scrape out the coconut meat and place in a high speed blender. Add all the other ingredients and blend for approximately 1 minute or until well pureed. The thickness of the soup will depend upon the meatiness of the coconut. Serve in bowls with a sprinkling of fresh cilantro leaves. Sluuuuuuurp!

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

#2: Edamame Hummus

Because edamame beans are packed with protein and chlorophyll, this is a superb recipe to have
as often as you like. I can only get frozen beans so instead of cooking them I steam them for about
2 – 4 minutes until defrosted and warmed through.

INGREDIENTS

16 oz packet frozen edamame beans
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger.
You can add fresh ginger if you like more of a kick
½ teaspoon ground paprika
4 tablespoons extra virgin olive oil
5 tablespoons freshly squeezed lemon or lime juice
4 cloves garlic, cut in quarters
1 teaspoon pHlavor or Celtic salt
1 big handful of fresh cilantro and parsley
Alkaline water for desired consistency

HOW TO MAKE

Steam edamame beans for 2-4 minutes so that they are defrosted but not cooked. These are only
going to be lightly steamed so they keep as much of their nutritional value as possible. Leave to
cool. Then blend them along with all the other ingredients (except the water) to a smooth paste.
Add alkaline water, a little at a time until you have the consistency you love. This is delicious eaten
by it self or added to a vinaigrette.

Variation: Coconut Edamame Hummus. As an alternative, replace two of the tablespoons of olive
oil with two tablespoons of warmed coconut oil and mix in the same way. Place in the fridge and
leave to cool for an hour to set if you can. It will have a more “set” consistency just like cream
cheese. This doesn’t last very long in our house, as it tastes so good.

Click here to watch the video.

It is an Outstanding Day!

Fi_Sig.jpg

Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me on Facebook.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained healthcare practitioner. PurelyHealthyMe or Fiona Johnston assumes no responsibility for those who decide to treat themselves rather than seek the assistance of a healthcare professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.