“Tree Hugger” Potato Nachos

Good Monday Morning!!!

😀 😀 😀

I found this great recipe for Healthy Potato Nachos!!!!!

Healthy nachos? Yeah, that is quite a promise.

Potatoes to the rescue! By replacing the deep fried tortilla chips with freshly baked potato slices, we have a plate of nachos which is basically all veggies and fruits.

Hurrah for potato nachos!

                                      

                            “Tree hugger” healthy potato nachos

                                                                         

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Ingredients

• 3 potatoes
• A handful of grated cheddar cheese
• A handful of chopped spring onions (aka scallions / green onions)
• 1-2 jalepenos, de-seeded and sliced
• A couple scoops of greek yogurt
• A few handfuls of rocket / arugula

For the salsa (this will make a huge batch- you will have leftovers!)

• One can of black beans, drained and rinsed
• 3 tomatoes, de-seeded and chopped into tiny pieces
• 1 small red or green bell pepper, minced
• 1 small red onion, minced
• A handful of chopped coriander (aka cilantro)
• Juice of 1 lime

For the guacamole

• 1 medium avocado
• A few grinds of sea salt
• 1-2 tsps of lime juice

Instructions

1. Pre-het oven to 205C / 400F
2. While it’s pre-heating, prepare the salsa and guacamole.
3. Combine all salsa ingredients in a bowl. Place in the fridge to allow the flavours to mingle.
4. Prepare the guacamole by mashing the avocado with the salt and lime juice. Leave to one side while you get everything else ready (don’t refrigerate)
5. Slice your potatoes horizontally, into approximately ¼ inch rounds. (The more consistent, the better, because it keeps them cooking evenly, but if, like me, you don’t have a mandolin, you will probably end up with some thinner, crispier slices in the mix. Which is not a terrible thing.)
6. Cover a large baking tray (you may need 2) with baking paper, and then brush a thin layer of vegetable oil over it.
7. Place the rounds on top of the baking paper and brush with a thin layer of oil on top of each.
8. Place in the oven and bake for 15 minutes. Then flip them over and bake for another 15. They should be cooked through and a little bit crispy. If they are too soggy, you may want to broil or grill them for a few minutes to crisp them up.
9. Now move the potato rounds to the plate or tray you will be serving them on. Pile them up and sprinkle with cheese. Grill / broil for a few minutes to melt the cheese.
10. Top your nachos with salsa, jalapeno slices, and a couple spoonfuls each of guacamole and greek yogurt.
11. Cover in rocket / arugula and serve!

http://www.ciaoveggie.com

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 diet – Jason’s Nachos

I found a great site called Honestly Healthy Food, this site is full of awesome recipes and tips to leading an alkaline lifestyle.

 

 

Jason’s Nachos

Ingredients

For the Nachos:

• 120g gluten free flour
• ¼ tsp pink salt
• 1 tbsp xanthan gum
• ¼ cup water

For the Avocado Dip:

• 1 avocado
• Juice of 1/2 a lemon
• Juice & zest of 1/2 a lime
• 1 clove garlic, finely grated
• 1 inch chilli, finely chopped on an angle

For The Black Beans:

• 240g organic black beans
• ¼ tsp cumin
• 1 tbsp sunflower oil
• Pinch smoked paprika

For the Vegan Sour Cream:

• 6 tbsp Tofutti (this is tofu cream cheese, you should find it in the fridge section of most health food stores)
• Juice and zest of 1/2 a lime
• pinch pink salt
• Optional: 40g hard goats cheese.

Instructions

1. To make the nachos put the flour, salt and xanthan gum into a bowl and mix together. Slowly add the water and combine together to form a dough. Kneed together on a floured surface until completely mixed together. Roll the dough into a ball, wrap in cling film and put into the fridge to rest for 30 minutes.
2. Split the ball of dough into 4 smaller balls and roll each one out – the trick is to roll them as thin as possible – approx. 2-3mm each.
3. Heat a pan and leave to get really hot. Put one of the rolled out tortilla onto the dry hot pan and leave until it starts to go golden brown and bubble on one side (they will only brown where it starts to ‘bubble’). Turn it over and repeat on the other side until all of the 4 tortillas are done.
4. Chop each tortilla into small triangles (about 2cm in length on the long side). Put into a lined baking tray and cover with 1 tbsp of sunflower oil. Make sure you cover them all evenly – the best way to do this is put the oil on your hands and massage it over the chips. Sprinkle with salt and put into the oven for 15 -20 minutes until golden and crispy being sure to check them half way through and turn them over if necessary.
5. While the chips are in the oven make the beans. Put the sunflower oil and cumin into the pan and leave on heat for 1-2 minutes until the oil starts to sizzle. Put the beans in (with their water), add the paprika and stir for 2-3 minutes on a high heat until the liquid around the beans starts to absorb. Remove from the heat and set aside.
6. Make the avocado dip buy removing the skin and pip of the avocado and squeeze half the lemon over the top (this stops it from going brown). Mash up the avocado with a fork and add the grated garlic, the juice and zest of the lime, chopped fresh chili and mix together.
7. Once the chips are cooked, put them onto an oven proof plate and grate the cheese over the top. Dollop the black bean over the top of the cheese and place the dish back into the oven for about 3 minutes until the cheese melts.
8. While the plate is in the oven, make the sour cream but mixing the Tofutti with the lime zest, lime juice and a pinch of salt.
9. Remove the plate from the oven and serve with the avocado dip over the top, a spoonful of vegan sour cream (and a little more cheese if you wish). Garnish with coriander and enjoy!!

http://honestlyhealthyfood.com

 

 

 

 

 

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

http://www.alkalinesisters.com

 

Smoked Cheddar and Lentil Burger

Happy Monday!!

 

Ingredients

• 2 1/2 cups water
• 1 cup dried lentils
• 2 bay leaves
• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 cup(4 ounces) shredded smoked cheddar cheese
• 1/2 cup dry breadcrumbs
• 2 teaspoons chopped fresh thyme
• 1 1/4 teaspoon ssalt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 3 large egg whites, lightly beaten
• Cooking spray
• 8 teaspoons stone-ground mustard
• 8(2-ounce) whole wheat sandwich buns, toasted
• 8(1/4-inch-thick) slices tomato
• 2 cups trimmed arugula

 Preparation

Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.

Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.

www.health.com

 

 

Veggie Roast

A hearty, healthy Veggie Roast – perfect for a Sunday lunch or seasonal family gathering – wonderful served with potatoes, veg and gravy.

Ingredients
2 large red onions
2 tins chickpeas (400 grams)
1 tin lentils (400 grams)
2 teaspoons coriander
2 teaspoons curry powder
2 teaspoons cumin
¼ cup dark soy sauce
2 teaspoons dill
2 eggs
½ cup breadcrumbs
1 cup stir-fry oriental style frozen veg
½ cup milk

Method

Put the chickpeas and lentils through a food processor until they resemble sausage meat.

Rough cut the onions and mix everything together.

Put in a greased/floured baking dish.

Bake for 30 minutes on approximately 140°C/275°F/gas mark 1.

Lightly spray some rice bran oil on top.

Bake for approximately 20 minutes more until crisp and brown.

If it smells done, it is…

www.meatfreemondays.com

Orecchiette With Chickpeas and Broccoli Rabe

Ingredients

Ready in a little more than 20 minutes!
Best served with a glass of Pinot, you’ll enjoy a low-fat pasta dish that packs almost one-third of your DRI (dietary reference intake) of iron

2 tablespoons extra-virgin olive oil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 ounces broccoli rabe (rapini), chopped into 1-inch pieces
3 cups fat-free reduced-sodium chicken broth
4 cups hot, cooked orecchiette (a little ear-shaped pasta), 8 ounces dry
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

1. Heat oil in a Dutch oven over medium-high heat; add chickpeas and sauté 2 minutes or until they’re just beginning to brown. Add garlic and crushed red pepper and sauté 30 seconds.

2. Add broccoli rabe and chicken broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.

3. Stir in hot pasta and salt; cook 2 minutes or until heated throughout.

4. Divide among 4 shallow bowls, and top each with Parmesan cheese.

www.health.com

 

Henri’s French Onion Soup

 

curvycarrot.com

I found this awesome recipe at www.thecurvycarrot.com

 French onion soup, usually contains beef or chicken stock.  But Henris French Onion soup is totally vegetarian!

You don’t need meat stock in this recipe.

Henris French Onion Soup

• 3 pounds yellow onions, cut into 1/8-inch pieces
• 3 tablespoons unsalted butter
• 1/2 teaspoon table salt, plus more as needed
• 1 pinch sugar
• 8 cups water , plus more as needed
• 1 tablespoon all-purpose flour
• 1 sprig fresh thyme
• 1/4 cup dry white wine
•  1 baguette , crusty
• 8 ounces Gruyère cheese-I sliced it thick and placed it over the top of the crock…..the cheese melted mostly into the soup and a little off to the sides, but it created a thick, even layer this way.

INSTRUCTIONS

1. Melt butter in a large Dutch oven or soup pot over medium heat.
2. Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat.
3. Cover and cook for 10 minutes.
4. Take the cover off, and cook, stirring frequently, until the onions are lightly browned.  I cooked mine for a little less than 90 minutes.
5. At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan).
6. Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so.
7. Add the flour and stir for two minutes.
8. Add 8 cups water and thyme to the onions and bring to a boil.
9. Lower heat  and simmer for 20 minutes.
10. Add white wine and simmer 10 minutes longer.
11. Add salt to taste.
12. Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position.
13. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet.
14. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.
15. Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.

Clean Eggs Benedict

Traditional bennies can weigh you down with fatty meats and buttery sauce. Ours use portobellos for a meaty texture and cheese sauce to cut the butter, revamping the breakfast favorite for a final fat count of just 4.5 grams!

Hands-on time: 15 minutes

Ingredients

• 2 tbsp whole-wheat flour
• 1 cup skim milk
• 3/4 cup low-fat sharp cheddar cheese
• 1/4 tsp sea salt
• 1/2 tsp fresh ground black pepper, divided
• 2 tsp extra-virgin olive oil
• 6 packed cups fresh baby spinach
• 3 cups portobello mushrooms, chopped
• Olive oil cooking spray
• 10 egg whites
• 4 whole-grain English muffins, split and toasted

Directions

• Place flour in a heavy saucepan over medium heat; gradually add milk, stirring with a whisk until blended. Cook for about 6 to 8 minutes or until thickened. Remove from heat, add cheese, salt and 1/4 tsp pepper, stirring until melted.
• Heat oil in a large nonstick skillet over medium heat. Add and sauté spinach, mushrooms and remaining pepper until spinach is wilted and mushrooms are tender, about 5 minutes.
• In a separate skillet coated with cooking spray, scramble egg whites over medium heat for 3 to 5 minutes. Top English muffin halves evenly with scrambled egg whites and spinach-mushroom mixture, then drizzle with cheese sauce. Serve immediately

www.cleaneatingmag.com

Happy Monday….uggghhhhh

😀 😀 😀

Veggie Nasi Goreng (Indonesian Fried Rice)

Veggie Nasi Goreng

Ingredients

• 1 cup uncooked Wild, Brown Rice or mixture
• 4 eggs
• 2 yellow, red or orange peppers
• 4 Red onions
• 2 carrots sliced with a potato peeler
• 4 red chilies
• 5 – 10 garlic cloves
• 4 Spring onions (cut length wise)
• Cilantro (large handful, to desired)
• 8 tablespoons Sesame oil

Directions

Cook rice as directed and set aside.
Scramble or fry eggs and also set aside.
Add two onions, half a chili and garlic to bender to make a paste.
Add oil and the paste (from the blender) to frying pan and fry 3 minutes, then add thinly sliced onions, red chilies, yellow peppers and carrots for another 3 minutes.
Add the rice for 2 minutes, then the eggs, thinly sliced spring onions and cilantro for another minute and serve.

Herbal D-tox Cook book for Cleansing