Alkaline Brazil Nut Milk

1 cup Brazil nuts

3 cups spring or distilled water

6 to 8 pitted dates or

3 to 4 Tablespoons agave

1/8 teaspoon sea salt

1 teaspoon coconut oil, optional

1 teaspoon vanilla extract, optional

Soak the Brazil nuts in water for about 3 hours. Put all ingredients into a blender and mix well. Pour into a milk bag or cheese cloth to strain.

Marla Moore, Alkaline Cuisine

 

Alkaline Hemp Seed Mayonnaise

1 cup hemp seeds

3/4 cup spring or distilled water

2 Tablespoons grape seed oil

1 Tablespoon onion powder

1 teaspoon lime juice

1/2 teaspoon sea salt

Combine all of the ingredients into a cup blender or use a stick blender for 30 to 60 seconds on high speed until smooth. Add more water if it is too thick or more hemp seeds to thicken if too thin. Store in an air tight container and keep in the refrigerator.

Marla Moore, Alkaline Cuisine

 

Alkaline Chickpea ‘Tuna’ Salad

2 cups chickpeas, cooked

2/3 cup alkaline hemp seed mayonnaise

1/4 cup red onion, diced

1/8 cup green peppers, diced

1 Tablespoon Dulse granules or 1/2 Nori seaweed sheet

2 teaspoon onion powder

1 teaspoon dill

1/4 teaspoon sea salt 

Add chickpeas to a bowl and mash until desired texture is reached, If using a Nori sheet, cut into small pieces and add to chickpeas. Add the remaining ingredients to the bowl and mix well. Allow to chill in the refrigerator for 30 to 60 minutes before serving.

Marla Moore, Alkaline Cuisine

 

Alkaline ‘Homemade’ Tomato Sauce

20 Roma tomatoes

2 Tablespoons oregano

2 Tablespoons sea salt 

1 teaspoon cayenne pepper

2 Tablespoons agave

2 Tablespoons grape seed oil

2 Tablespoons basil

2 bay leaves

1/2 green pepper, chopped

1/2 red onion, chopped

1/2 white onion, chopped

1 bag Kamut spiral pasta

To remove the skin from the tomatoes, make small X-shaped cuts on the ends of the Roma tomatoes and place them in boiling water for 1 minute. Shock the tomatoes in ice cold water for 30 seconds so the skin can be easily peeled. Blend the tomatoes, seasonings, grape seed oil and agave in your food processor or blender for 1 minute or until smooth.

Pour the tomato sauce into a pot, add the bay leaves and simmer it on low heat for 1-1/2 to 2 hours. Lightly sauté the peppers and onions with some grape seed oil for 5 minutes, then add them to the sauce. 

Make sure to remove the bay leaves halfway through the cooking time. Add squash, mushrooms or any other vegetables you may want to the sauce if desired. Pour over the spiral pasta.

Marla Moore, Alkaline Cuisine

 

Alkaline Vegan ‘Chicken’ and Waffles

Waffle Batter:

2 cups spelt flour

1 cup hemp milk

1 cup spring water

1/2 cup agave

3 Tablespoons grape seed oil

2 teaspoons sea moss gel, optional

1/4 teaspoon sea salt 

1 Tablespoon Mr. C’s Alkaline Cuisine Seasoning

Mushroom ‘Chicken’

2 bunches oyster mushrooms

3/4 cup garbanzo bean flour

3 Tablespoons Mr. C’s Alkaline Cuisine Seasoning, or to taste

3/4 cup waffle batter

Add 1/2 cup of water and all of the other waffle ingredients to a large bowl and mix until well blended. Add more water if mixture is too thick. Reserve 3/4 cup of batter for coating mushrooms. Lightly brush the waffle maker with grape seed oil and follow waffle maker instructions or cook 3-5 minutes. Remove mushroom from its base and clean. Mix garbanzo bean flour and Mr. C’s Alkaline Cuisine Seasoning. Store in air-tight container and use as needed to bread mushrooms, dipped in thinned waffle batter alternating with dry ingredients. Use 2-3 teaspoons of grape seed oil to coat bottom of skillet for frying mushrooms 3-4 minutes per side on medium-high heat or bake in oven. To assemble, place waffle on plate, topped with mushroom ‘chicken’ and agave nectar syrup and crushed red pepper, if desired.

Marla Moore, Alkaline Cuisine