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
Method
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!

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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

 Ingredients

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

Directions

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 Cream

Ingredients

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

Instructions

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”

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

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.

Enjoy!

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!

Pumpkin Pie Smoothie

 

This smoothie makes a yummy dessert or an afternoon snack!

Pumpkin Pie Smoothie
Yield: 2 -10 oz smoothies
1 cup steamed pumpkin or organic canned pumpkin, bpa free tin
1 cup thick organic coconut milk, bpa free tin
1/4 cup almond milk + a little more (preferably home made)
1/2 avocado
1-2 tbsp hemp seeds
3/4 tsp cinnamon
1/4 tsp all spice
pinch nutmeg
pinch ground cloves
1/2 tsp vanilla
6-10 drops liquid stevia to taste

Method
Place all ingredients into blender and combine until well until smooth.  Adjust thickness if needed to your liking with additional almond milk if needed.  Pour into glasses and garnish with additional cinnamon.
Alkaline Sisters

 

Pumpkin nutrition facts and benefits:

Pumpkin fruit is one of the widely grown vegetables that is incredibly rich in vital antioxidants, and vitamins. While this humble backyard vegetable is less in calories but contains vitamin A, and flavonoid poly-phenolic antioxidants such as leutin, xanthin, and carotenes in abundance.

It is one of the very low calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.

• Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.
• With 7384 mg per 100 g, it is one of the vegetables in the Cucurbitaceae family featuring highest levels of vitamin-A, providing about 246% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for good visual sight. Research studies suggest that natural foods rich in vitamin A help a body protects against lung and oral cavity cancers.
• It is also an excellent source of many natural poly-phenolic flavonoid compounds such as α, ß carotenes, cryptoxanthin, lutein and zea-xanthin. Carotenes convert into vitamin A inside the body.
• Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in retina of the eyes. Thus, it helps protect from “age-related macular disease” (ARMD) in the elderly.
• The fruit is a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.
• It is also rich source of minerals like copper, calcium, potassium and phosphorus.
• Pumpkin seeds indeed are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins. For instance, 100 g of pumpkin seeds provide 559 calories, 30 g of protein, 110% RDA of iron, 4987 mg of niacin (31% RDA), selenium (17% of RDA), zinc (71%) etc., but no cholesterol. Further, the seeds are an excellent source of health promoting amino acid tryptophan. Tryptophan is converted to GABA in the brain.

Nutrition and you

Savoy Cabbage Slaw with Papaya and Pomegranate

 

Savoy Cabbage Slaw with Papaya & Pomegranate
Yield: 4 med sized servings or two really large ones (double recipe for a crowd)
organic produce is recommended
3 cups savoy cabbage, finely shredded
2 cups red cabbage, finely shredded
1 cup jicama, julienne sliced
1 cup papaya, julienne sliced
1 cup pomegranate seeds
1 cup raw macadamia nuts, either whole or roughly chopped
4 tbsp lime juice
finely grated zest of one half lime
3 tbsp cold pressed extra virgin olive oil, organic preferrably
1 1/2 tbsp maple syrup
pinch sea salt
1 watermelon radish, julienne cut, optional as garnish
Method
Finely shred cabbages with a sharp knife or a food processor and toss together in large bowl.  Julienne (slice in thin slivers) the jicama and the papaya and set aside.  Combine lime juice, lime zest, olive oil, maple syrup and sea salt and wisk well to combine.  Toss cabbage with dressing, adding the jicama slivers,  then carefully folding in the papaya & the pomegranate seeds so as not to crush them.  Garnish with watermelon radish and macadamia nuts. Enjoy!

This is a wonderful recipe for a crowd as you can make an enormous bowl of it by doubling the recipe and it almost always gets eaten up.  I have had the left overs the next day when there’s been some, it’s still tasty but it’s not nearly as crunchee.  So remember, if you don’t think the whole lot will be consumed don’t toss it all with the dressing, just toss 1/2 and then toss more if needed.   During the week, it’s also handy to  have the cabbage & jicama shredded in the fridge as they keep well for a few days and then just add the papaya & pomegranate and the dressing which will also keep 2-3 days

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