Alkaline Eats – Broccoli and Potato Curry

Posted in Alkaline diet foods by Angie

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

27Oct2014

Alkaline Eats – Vegetable and Tofu Hot Pot

Posted in Alkaline diet foods, Meatless Monday by Angie

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!

9Dec2013

Brown Butter and Dill Brussels Sprouts

Posted in Meatless Monday by Angie

I love Brussels sprouts and usually just have them with butter…boring, but this recipe for Brussels sprouts is really going to “jazzy” up my Kraft Dinner meal tonight 😀 😀 !!

When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.

Makes: 4 servings, 3/4 cup each

Active Time: 25 minutes

Total Time: 25 minutes

Ingredients

1 pound Brussels sprouts, trimmed and quartered
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoons slivered almonds, toasted (see Tip)
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh dill or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.

Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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