Fresh Corn, Pinto Bean and Heirloom Cherry Tomato Salad



This recipe is an oldie but a goodie!

The nice thing about this recipe is that it isn’t complicated. A few very simple ingredients allow you to taste the pure flavours of each but enjoy the combination of the whole.  This recipe is best enjoyed shortly after combining ingredients and at room temperature.  It isn’t bad on day 2, but it needs to be brought to room temp and the tomatoes aren’t as firm.  I don’t recommend keeping it longer than one day.  And actually, it’s so yummy you probably won’t have left overs.

The most important thing to note when cooking fresh picked corn is the length of time that you  boil it.  The corn itself is often blamed for being tough-some will say it’s a poor crop- but often it is the fault of the cook for over boiling it which results in a tough skin and a nasty cob of corn.  You’ve probably experienced this, yes? It’s true the cob can be old and become tough before even hitting the hot water but that’s why it’s best to source the freshest picked crop possible- same day is ideal from the farmer that grew it!  I recommend bringing a large pot of water to a boil and then placing the cobs in the water for a maximum of 3-5 mins–I like them at 3 minutes myself- but that’s it.  Then remove them from the water and serve immediately.  Leaving them in the hot water even if you turn the heat off will also overcook them.  For this recipe you can cool the cobs in cold water after removing from the pot.  The corn must be cool or it will wilt the cilantro and soften the tomatoes.


Fresh Corn, Pinto Bean and Heirloom Cherry Tomato Salad
Yield: approx 5 cups salad
3 cobs fresh picked corn, organic preferably
16 cherry heirloom tomatoes, organic preferably, sliced in half
1/4 cup finely diced red onion
1/3 cup chopped fresh cilantro
1 – 14oz tin black pinto beans, drained and well rinsed
juice of one lime
1/4 cup of extra virgin olive oil, preferably organic
pinch celtic sea salt
Boil a large pot of water and place cobs in water for 3-5 mins-no longer.  Remove and place in cold water to stop cooking.  Once cool, slice the corn kernels off the cob and place in medium sized bowl, breaking up the pieces somewhat.  Add cherry tomatoes, onion, cilantro, and black beans.  Combine lime juice, oil and pinch of salt and pour over corn mixture and coat evenly.  Let stand 10 mins and then enjoy!



Sweet Curry Butternut Squash Soup

Another fabulous recipe from the Alkaline Sisters!!!!


some awesome facts they’ve shared!



Sweet Curry Butternut Squash Soup w/ Cilantro Creme
Yield: 4 servings
1 sm-med sized organic butternut squash
1 sweet organic onion, diced
1 tsp grated fresh ginger
1 tsp fresh lemongrass, tender white portion only, finely minced
1 tbsp raw organic coconut oil
1/2 tsp garam masala
1/2 tsp organic curry powder
3/4 cup organic coconut milk
1 1/4 cup filtered water + 1/4 cup
2 dried dates, soaked for 1 hour min
Carefully cut squash length wise and remove seeds.  Roast cut side down in 350 degree oven on parchment paper until fork tender, approx 45-60 mins.  Remove from oven, set aside to cool.  Lightly saute onions in pan with coconut oil, ginger, lemongrass, garam masala and curry, adding 1/4 cup water once mixture is heated thru, simmer 1-2 mins and then remove from heat. Scoop squash into blender or food processor, add onion mixture, coconut water and dates and blend til smooth, adjusting consistency with additional water if required.  Serve luke warm with Cilantro Lime creme or you may gently reheat, carefully, so as not to burn.  Enjoy alongside a salad.

Cilantro Lime Creme
Yield: 3/4 cup approx
1/2 cup organic Brazil nuts, soaked 2 hours min
6 tbsp organic cilantro, roughly chopped
juice of one organic lime
1 tbsp raw organic coconut oil
1/2 cup water
1/4 tsp fine Himilayan salt
Place all ingredients in a high speed blender and combine until creamy.  Drizzle over soup.

Because this isn’t a raw soup, be sure to serve it with a salad to provide your dose of enzymes and living energy for this meal.


The Hard Facts I learned this week about our toxic world;

Preservatives & Additives
There are 3,000 different kinds, and none of them are safe for human consumption and they are in most everything.  The average person consumes 160lbs every year!  This industry is not regulated, there are recommended levels that are still not safe, but are also not being adhered to.  The mandate by the powers that be is “just use what you only need to produce a product”- can you believe???
Benzidine, a yellow colour additive is one of the most lethal- the recommend use is 1 part/billion but uses have been recorded as 5 parts/billion upwards to 941 parts/billion and it is often found in children’s vitamins, candy and treats- the most susceptible age group to chemical intake.  Lead is used to make most colourings and no level of lead exposure is safe.
Caramel flavour IS Amonia-eeek and GMO corn!  Does not resemble food what so ever!  No level of caramel flavour or colouring is safe for consumption especially for children.
30% + cases of ADD/ADHA are closely linked to the chemical toxicity of food, esp colourings; yellow #6 which contains tartrazine/coal tar,  or red #40, or any “natural colouring”.  These should be avoided at all costs especially by children.
Sulphites/Benzoic Acid–found to be linked to Leukemia, blood disorders
Nitrates–inhibit cells from carrying oxygen- eeek- kinda important!  All processed meats have these unless indicated except baby foods.
BHA, BHT–both are known human carcinogens, cancer causing
BVO/Brominated Vegetable Oil–responsible for growth retardation, enlarged heart, thyroid issues; This chemical is accepted and used widely in Canada but has been banned everywhere else in the world!!  A political move of course.  Children and babies are at the highest risk.
MSG-MSG-OMG!!  There are 60 different names for MSG!!!  Just Google it!  It is a popular flavour enhancer that has the ability to cross the blood brain barrier and kills neurons!  Symptoms are headaches, vomiting, nausea, cramps and dizziness.  Babies and children once again along with seniors are at the highest risk.  Torula yeast is MSG-found in seemingly harmless rice chips!  They were my fave until now!
Natural Sweeteners
Any thing labeled with ‘natural sweeteners” is HFCS-high fructose corn syrup, don’t trust it.  Causes increase blood sugar levels and contributes to IBS- irritable bowel syndrome and many, many more terrible symptoms and disease. Stick to powdered stevia, maple syrup or dates for sweeteners.
Artificial Sweeteners
Aspartame–directly linked as a catalyst to MS/multiple sclerosis
PKU/Phenylalanie–causes severe mental retardation in babies- creates a major chemical imbalance in brain yielding depression
Methanol–causes blindness- also used for chemical warfare- how about that!!
Ace-K/Acesulfane-K-causes brain & lung tumors, leukemia
Many of these are found in DIEt pop, meant to thrill, but will kill!!!
Canola Oil– one of least favoured oils for health- Canada paid 50,000,000 dollars to pass the FDA standards!!  Something fishy here don’t you think??
Pasteurization–That which is dead, cannot give you life!  Pasteurized foods have been heated to kill pathogens but now the food is dead.  Anything pasteurized will say Refrigerate or Best Before
Irradiation–used to kill insects, destroy micro organisms but it increase free radicals, does chromosome damage to kids
Measured by RADS- 1 RAD is equal to one chest x-ray.  Potatoes receive 15,000 RADS, Flour 75,000 RADS and Spices 1,000,000 RADS!!  So buy local and grow your own!
Tap water is chlorinated, and has flouride & ammonia added
Distilled Water– has no minerals & is acidic
Reverse Osmosis-low in minerals
Filtered Water- strips minerals and most Chemicals
What is in our water generally, world wide;
Pharmaceuticals– passed thru our bodies end up in our water system as well as vast quantities of medicines that are flushed annually down the toilet by individuals, pharmacies and hospitals.  Just recently a collection system has been devised- a little too late tho!
Vitamins–in whole or dissolved quantities, most of which are synthetically created
Bottled water leaches toxins and is generally just tap water poured into bottles including Brands like Dasani, Aquafina or Nestle so it’s very expensive tap water!  In a pinch the only alkaline water with some minerals is FIJI, that’s why it costs more!  Starbuck’s always carries it esp. in airports after security points when you need it most, for an incredibly dehydrating flight!  Buy Two!
Take a look at this trailer on the water documentary called Tapped to believe it for yourself- you can view it on Netflicks I think or just order the DVD.
Your water needs to be: filtered, full of minerals, alkaline and ideally have an ionic charge that gives energy versus taking energy. Water should be structured so that the molecules cluster properly for optimal absorption by our bodies otherwise we just pee it out with out absorbing it, thus the reason so many people are dehydrated even tho they drink water!  See my water post here.
You can easily create good drinking water by doing this.
Buy an affordable filter for your budget, the more you can afford the more it will extract, just avoid network marketing as you may end up paying more than necessary.  Then either get alkaline drops for adding minerals back or use a brine of soaked Himlayan Rocks.  Soak a few rocks with filered water, continuously in a jar, and add just a teaspoon to your glass of water with lemon (preferably the lemon w/rind has soaked over night in water).  Next to all this you can buy an alkaline water filter and it will  structure, filter and alkalize your water but they can be expensive.  Prices are coming down with the supply and demand so keep your eyes open at Costco in the coming year!
That’s it for now, enough to digest I think!!  Now… I seriously need to study, but thanks for the review:)

Sweet Potato Power

Sweet potatoes do not have the high starch content of regular potatoes. What they do have is fiber—more than a serving of oatmeal. They also have anti-inflammatory properties, have high amounts of the powerful antioxidant, vitamin E and of bioavailable beta carotene. Not only that, but they actually rank higher in nutritional value than either spinach or broccoli!

They are also rich in potassium—342 mgs in just one!

Sweet Potato Hash



2 tsp olive oil
1/2 cup chopped onions
1 medium sweet potato or yam, diced into small cubes
1/2 chopped green pepper (optional)
1 tbsp water fresh ground pepper


Heat oil in a skillet over medium heat. Add the onions, saute for 2-3 minutes. Add the sweet potatoes and bell peppers and 1 tbsp of water. Cover and cook for 15 minutes or until potatoes are soft. Toss often to prevent burning. Serve, sprinkling with fresh ground pepper.


Sweet Potato Coconut Soup (a simple variation on the above recipe) The above recipe can easily be made into a delicious coconut/curry soup. Instead of olive oil, I use coconut oil. Once the potatoes are softened, I add a can of coconut milk with about 1/2 tsp of curry powder, or to taste. Let simmer for 10 minutes and thicken with a little coconut flour made into a paste. Or, simply sprinkle in about a half tsp of Xanthum Gum or other thickener of your choice. It’s an alkalizing, nutritious, and very filling soup!
“The Paleo Solution”

Coconut Ice Cream

Believe it or not this is actually an alkaline diet recipe!!! It’s not just beans and greens 😀 😀 😀

coconut ice

Coconut Ice Cream


1 ½ cups coconut meat
1 ½ cups coconut water
¼ cup (or less) of agave syrup
3 tablespoons coconut butter
½ teaspoon lemon or lime juice
Seeds from ½ vanilla bean (or 1 teaspoon vanilla extract)
¼ teaspoon ground cinnamon
¼ teaspoon sea salt


Purée all the ingredients in a blender, until smooth. Place the mixture in a covered serving bowl in the freezer. (If you have an ice cream maker, chill the mixture from the blender then process according to manufacturer’s instructions, before placing in freezer).

From “Raw food, Real World”

Simple Alkaline Salad

Simple pH Balancing Alkaline Salad

simple salad


An acidic diet can cause emotional distress in the body and toxic overload, leading to myriad health problems. It should be of no surprise that the typical Western diet is high in acid and low in alkaline. To restore health, a proper diet should hover around 80 percent alkalinity and 20 percent acidity.

This salad is rich in alkaline foods that help promote the restoration of the body’s pH balance. Not to mention, it’s also easy to make and tastes delicious!


  • 5 stalks asparagus
  • 1 cup chopped arugula
  • 5 red radish
  • 1/2 avocado
  • 1/2 cup chopped snow pea sprouts
  • 1/2 cup chopped alfalfa sprouts
  • 1/4 cup chopped coriander
  • 1 Tbsp. diced spring onion
  • 1 Tbsp. pumpkin seeds


  • 1 tsp. mustard powder
  • 1 Tbsp. olive oil
  • 1 Tbsp. apple cider vinegar
  • 1/4 tsp. Celtic sea salt
  • Add pepper to taste


In a large bowl combine the dressing ingredients and mix well.

With a vegetable peeler, peel the asparagus stalks just below the leaves and place into a small saucepan. Pour water into the sauce pan to just barely cover the asparagus and simmer on medium heat for about 3 minutes until just barely tender. Remove from heat and drain.

Slice the asparagus stalks into diagonal 1-inch pieces. Then chop the radish into thin slices, and chop and finely dice the snow pea sprouts, coriander and spring onion. The alfalfa sprouts can be pulled apart by hand, but just be sure it’s not one big clumpy piece.

Add the chopped ingredients into the bowl and toss well with the dressing.

Lastly, you have the option to either chop up the avocado and gently fold it into the salad, or serve the half in tact by placing it on top. Sprinkle with pumpkin seeds and garnish with balsamic vinegar to taste.


Hearty Vegetable Soup with Quick, Easy Veggie Broth

This recipe will yield a generous pot of soup that you can invite friends over for or you can portion up left overs for lunch or you can freeze some for other quick meals.  If you plan on re-heating a good portion of the soup it’s a good idea to under cook it a wee bit so that with reheating it doesn’t over do the cooking of the veggies.  Just ladle out a few bowls full before the soup is done, allow to cool and then chill or freeze.


Yield: Serves 8-10, large bowls soup
Please use organic produce
1 onion, diced
2 cloves garlic, minced or crushed
3 large carrots, diced
3 potatoes, diced (you can sub sweet potatoes if you like)
1 cup diced autumn squash of your choice
2 large tomatoes, diced,
4 ribs celery, diced
2 small zucchini, diced
1 red pepper, seeded & diced
1 jar of cannellini beans, rinsed (or dry beans, soaked and pre-cooked)
Himalayan salt or sea salt
1/2 cup fresh chopped parsley, additional 2 tbsp for garnish
1/2 cup fresh chopped parsley, additional 2 tbsp for garnish
For Broth– additional veggies required
1/4 onion
1/4 small cabbage
2 small zucchinis
4 carrots
4 ribs celery
1/2 red pepper
filtered water
Run all broth veggies thru a juicer and set aside.  In a large pot add diced onion & garlic and 2-3 tbsp filtered water, steam fry for a few minutes til onions are translucent.  Add broth and one cup filtered water.  Heat broth and then add carrots & potatoes & squash, simmer for 5 mins.  Now add celery and zucchini and simmer for 5 mins, then add peppers and tomatoes & cannellini beans and simmer for 5 more mins. Add a little bit more water, 1/2c or so, if broth seems too little.  Test for flavour and season with Himalayan salt or sea salt and stir in chopped herbs.  If any further seasoning is desired, sprinkle with some dulse perhaps.  Ladle into bowls and garnish with fresh chopped basil and parsley.  I even sprinkled mine with hemp nuts for good protein measure and it was yummy!


This recipe was totally stolen from the amazing Alkaline Sisters website!!

😀 😀 😀


Alkaline Eats – Hearty Root Soup

hearty root soup







This is a great warming soup that only uses low acid and low alkaline root vegetables that are really great for you.

This is a great winter or spring soup!!

Hearty Root Soup


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 a 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.**

Alkaline Eats – Broccoli and Potato Curry

A couple of my favorite veggies all in one Potatoes and Broccoli with the added bonus of CURRY!

This is a delicious and flavoursome broccoli and potato curry, which is healthy and alkaline at the same time.

Potatoes are very nutritious, however make sure to use fresh ones which have not been stored for ages, as they can develop fungal spots. They contain vitamins and minerals such as Vitamin C, Vitamin B6, folate, magnesium, zinc, phosphorus and iron just to name a few.

Broccoli is a highly alkalising vegetable and has a positive and strong impact on our body’s detoxification system. It is packed with nutrients and is rich in Vitamin C, K and A, folate, dietary fiber, manganese, potassium, calcium and omega 3 fatty acids just to name a few as the list could go on for miles.



Broccoli and Potato Curry

You could use a Conversion Chart or just weigh your ingredients for this recipe.

500g broccoli
800g potatoes (preferably red potatoes)
2 small onions or 1 large onion
1 can of coconut milk (preferably organic)
400ml yeast-free vegetable stock
2 tbsp coconut oil or rapeseed oil
100g red lentils
1 1/2 tbsp red curry paste
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper

Peel the potatoes and cut into cube sized pieces. Wash the broccoli and cut into florets. Peel the onion(s) and cut into fine pieces.

Heat the oil in a large pan and gently fry the onion and potatoes for a few minutes. Add the coconut milk, vegetable stock and curry paste. Cover with a lid and gently cook on medium heat for about 10 minutes.

Add the lentils and broccoli and cook for a further 10 minutes.

Season the curry with salt and pepper.

Alkaline Diet Blog






Alkaline Eats – Vegetable and Tofu Hot Pot

A friend of mine told me about the Alkaline diet a couple of months ago, I started reading up on it as soon as I got home and have been trying to incorporate as many alkaline foods into our diet each day.

Alkaline food is easier than acidic food on the digestive system since it matches the pH of the blood. And it’s believed that cancer cannot live in an alkaline environment, so the more fresh veggies and fruits you’re eating, the better. Of course, it’s all about balance. Acidic foods, like beans, nuts, and wine, have health benefits too. But it’s all about the balance.

Here is a great recipe I found great way to try tofu for the first time 😀

Vegetable and Tofu Hot Pot
adapted from Eating the Alkaline Way, by Natasha Corrett and Vicki Edgson

alkaline food

1 tablespoon vegetable or coconut oil or ghee
3 cloves garlic, sliced
1/2 onion, diced
2-3 carrots, in rounds
2-4 new potatoes, in small cubes
1 cup diced butternut squash (or more depending)
1 cup diced red peppers
3 2/3 cups vegetable broth
2 sprigs thyme
4 ounces cubed tofu
miso to taste

Heat a tablespoon of oil in a pan and sauté onions until translucent. Add rest of vegetables and sauté for a minute or two. Then add broth and thyme and bring to a boil. Then turn heat to low, cover pot and let simmer for 20 minutes or until vegetables are tender. Add tofu and simmer for another 5 minutes.

Dissolve desired miso in some warm water. Serve soup into bowls, and then add miso to bowls.

Don’t add the miso when it’s too hot or it will destroy the digestive properties.


alkaline way

Focused on balancing the body’s pH content, Eating the Alkaline Way is both a cookbook and a lifestyle guide that promotes healthy living. Written by organic gourmet vegetarian cook Natasha Corrett and leading nutritional therapist Vicki Edgson, it’s packed with recipes, tips, and tricks for tracking daily alkaline and acid intake. They clearly explain the principles and benefits of keeping a balanced diet, the role played by vitamins, carbs, and protein; how to identify alkalizing and acid-forming food; and how an alkaline diet nourishes the body without stressing the digestive system. Flavorful recipes cover everything from a morning smoothie to salads, entrees, and even a good-night snack!

Indian Spiced Tomato Soup




1 c. short grain brown rice
2 T. butter or olive oil
1 large yellow onion, diced
1 tsp. sea salt 3 tsp. curry powder
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. red pepper flakes
2 28 oz. cans of crushed tomatoes
1 14 oz. can of coconut milk
1/2 c. sliced almonds
1/2 c. tightly packed cilantro leaves, chopped


Place the rice in a medium sized heavy bottomed pot (set aside your biggest pot for the soup). Pour in 2 cups of water, cover and bring to a boil. Turn down the heat as low as it will go and simmer, covered for 45 minutes, or until all the liquid has evaporated.

Meanwhile, melt the butter in the big pot over medium heat. Add the onions and cool until translucent, 8-10 minutes. Add the spices, stir to coat the onions, and cook for 1 minute. Add the tomatoes and 6 cups of water, cover, and bring to a boil. Turn to medium low and simmer, covered, until everything is cooked down. I just cooked it until the rice was almost done. Puree with a hand blender, then stir in the coconut milk.

While the rice is cooking, place the almonds in a dry skillet and heat on medium until browned and fragrant, stirring occasionally. Serve soup with a scoop of rice, some toasted almonds and a sprinkling of cilantro.


Eat to beat