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Vegan Rosemary Lentil Loaf 2 cups of cooked lentils1 cup of shredded sweet potato1 cup of chopped celery½ onion, chopped1 cup of quick oats3 cloves of garlic, minced1 cup of tomato sauceAbout 2 teaspoons dried crushed rosemarySalt, to taste1. Preheat oven to 350 F.2. Mix all the dry ingredients in a large bowl. Add tomato sauce and mix to combine, seasoning with more salt if desired. If mix seems too dry, add some more sauce. If too wet, add more oats.3. Pack mixture in a bread/loaf pan and brush with some extra sauce.4. Bake for about 35-45 minutes, or until loaf is heated through. Don’t burn it!http://www.saltlakecityvegan.com/2013/02/19/vegan-rosemary-lentil-loaf/
Vegan Rosemary Lentil Loaf 

2 cups of cooked lentils
1 cup of shredded sweet potato
1 cup of chopped celery
½ onion, chopped
1 cup of quick oats
3 cloves of garlic, minced
1 cup of tomato sauce
About 2 teaspoons dried crushed rosemary
Salt, to taste

1. Preheat oven to 350 F.

2. Mix all the dry ingredients in a large bowl. Add tomato sauce and mix to combine, seasoning with more salt if desired. If mix seems too dry, add some more sauce. If too wet, add more oats.

3. Pack mixture in a bread/loaf pan and brush with some extra sauce.

4. Bake for about 35-45 minutes, or until loaf is heated through. Don’t burn it!

http://www.saltlakecityvegan.com/
2013/02/19/vegan-rosemary-lentil-loaf/

— 2 weeks ago with 2 notes
#vegan  #rosemary  #lentil  #loaf  #food is our medicine  #alkaline me 
Spring Varenikimakes about 60-65 dumplingsfor the dough1 cup whole spelt flour or sprouted spelt flour2 cups light spelt flour1 teaspoon sea salt3 tablespoons coconut or olive oil11/4 cups boiling water for the fillingfor the filling1 tablespoon olive oil1-2 shallots or 1 small yellow onion – diced1-inch piece fresh ginger root – peeled and minced1-2 garlic clove – mincedabout 10 asparagus spears – diced2 handfuls snow peas1 cup green peas – fresh or frozen and thawedsea salt to taste1/2 lemon – juicehandful of fresh basil – torn, optionalto make the dough1. Combine flours with the salt in a large mixing bowl. Add oil and work it in with your hands.2. Slowly pour boiling water in, stirring. Knead into a soft dough, cover and let rest while making the filling.to make the filling1. Warm the oil in a large pan over medium heat. Add shallots, ginger and garlic, sauté for 4 minutes.2. Add in asparagus, snow peas and green peas, sauté until vegetables are bright green, for about 4-5 minutes. Add salt and lemon juice, remove from heat. Let cool.to make the vareniki1. Flour your working surface with the light spelt flour. Cut one medium-sized piece from the dough at a time and roll between your hands into a rope of an even thickness.2. Cut the rope into small pieces. Roll each piece in the flour and press into a round disk with the palm of your hand.3. Roll each disc into a 1/8-inch thick dumpling skin. Add the basil into the filling if using.4. Fill each skin with a small amount of filling. Pinch both edges together to enclose the filling (make sure that they sticks together securely – that’s why we use the pinched-out seal pictured in photos). Lay the finished dumplings on a parchment paper covered tray.5. Repeat with the rest of the dough and filling. Cook the vareniki immediately or freeze. Transfer into large ziplock bags once hard and keep frozen until ready to use, within one month.6. To cook the vareniki, bring a large pot of salted water to a boil. Add in the vareniki and gently stir to make sure that they’re not sticking to the bottom of the pot. Boil for 3-4 minutes. Remove with a slotted spoon. Add ghee or any mild tasting oil. Serve with your favorite pesto.Note: Alternatively, you can divide all the dough into two portions and roll one portion at a time to be 1/8 inch thick. Then cut out uniform skins using a glass or cookie cutter. Re-shape, re-roll and re-cut the scraps until all the dough is used up. Keep the skins covered.http://golubkakitchen.com/2014/05/spring-vareniki.html
Spring Vareniki
makes about 60-65 dumplings

for the dough
1 cup whole spelt flour or sprouted spelt flour
2 cups light spelt flour
1 teaspoon sea salt
3 tablespoons coconut or olive oil
11/4 cups boiling water for the filling

for the filling
1 tablespoon olive oil
1-2 shallots or 1 small yellow onion – diced
1-inch piece fresh ginger root – peeled and minced
1-2 garlic clove – minced
about 10 asparagus spears – diced
2 handfuls snow peas
1 cup green peas – fresh or frozen and thawed
sea salt to taste
1/2 lemon – juice
handful of fresh basil – torn, optional

to make the dough
1. Combine flours with the salt in a large mixing bowl. Add oil and work it in with your hands.
2. Slowly pour boiling water in, stirring. Knead into a soft dough, cover and let rest while making the filling.

to make the filling
1. Warm the oil in a large pan over medium heat. Add shallots, ginger and garlic, sauté for 4 minutes.
2. Add in asparagus, snow peas and green peas, sauté until vegetables are bright green, for about 4-5 minutes. Add salt and lemon juice, remove from heat. Let cool.

to make the vareniki
1. Flour your working surface with the light spelt flour. Cut one medium-sized piece from the dough at a time and roll between your hands into a rope of an even thickness.
2. Cut the rope into small pieces. Roll each piece in the flour and press into a round disk with the palm of your hand.
3. Roll each disc into a 1/8-inch thick dumpling skin. Add the basil into the filling if using.
4. Fill each skin with a small amount of filling. Pinch both edges together to enclose the filling (make sure that they sticks together securely – that’s why we use the pinched-out seal pictured in photos). Lay the finished dumplings on a parchment paper covered tray.
5. Repeat with the rest of the dough and filling. Cook the vareniki immediately or freeze. Transfer into large ziplock bags once hard and keep frozen until ready to use, within one month.
6. To cook the vareniki, bring a large pot of salted water to a boil. Add in the vareniki and gently stir to make sure that they’re not sticking to the bottom of the pot. Boil for 3-4 minutes. Remove with a slotted spoon. Add ghee or any mild tasting oil. Serve with your favorite pesto.

Note: Alternatively, you can divide all the dough into two portions and roll one portion at a time to be 1/8 inch thick. Then cut out uniform skins using a glass or cookie cutter. Re-shape, re-roll and re-cut the scraps until all the dough is used up. Keep the skins covered.

http://golubkakitchen.com/
2014/05/spring-vareniki.html

— 1 month ago
#vegan  #food is our medicine  #alkaline me  #asparagus  #basil  #peas  #spelt 
The ingredients in Bisquick Original consist of bleached wheat flour (enriched with niacin, iron, thiamine mononitrate, riboflavin and folic acid), partially hydrogenated soybean and/or cottonseed oil, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose and salt.Healthy Vegan Bisquick MixAuthor: Diet TasteServes: 2 cupsIngredients2 cups spelt flour3 teaspoon baking powder1 teaspoon salt2 Tablespoon sunflower oil InstructionsCombine all ingredients in a blender. Blend until the mixture resembles fine crumbs.Use as a healthy substitution for Bisquick mix.http://www.diettaste.com/ingredient-substitution/healthy-vegan-bisquick-mix.html
The ingredients in Bisquick Original consist of bleached wheat flour (enriched with niacin, iron, thiamine mononitrate, riboflavin and folic acid), partially hydrogenated soybean and/or cottonseed oil, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose and salt.

Healthy Vegan Bisquick Mix
Author: Diet Taste
Serves: 2 cups

Ingredients

2 cups spelt flour
3 teaspoon baking powder
1 teaspoon salt
2 Tablespoon sunflower oil 
Instructions

Combine all ingredients in a blender. Blend until the mixture resembles fine crumbs.
Use as a healthy substitution for Bisquick mix.

http://www.diettaste.com/
ingredient-substitution/healthy-vegan-bisquick-mix.html

— 1 month ago with 1 note
#vegan  #heallthy bisquick  #food is our medicine  #alkaline me 
Spicy Vegan Artichoke Dip1 package of vegan cream cheese, 8 oz1 jar of artichoke hearts, drained and diced, 6 oz1 jalapeño, diced (or less, if you don’t like things as spicy). You can also used jarred jalapeños for this-for those I would suggest about a handful, diced.1/4 cup mozzarella Daiya, or your favorite cheese alternative1 teaspoon smoked paprika1 dash of saltPreheat oven to 350 degrees.In a bowl, stir together all ingredients until well mixed in the cream cheese. Spread evenly into a small casserole dish. If you like a cheesier dip, sprinkle a bit of additional Daiya on top.Bake for 10-15 minutes, or until the top of the dip is golden.http://veganmandi.com/spicy-vegan-artichoke-dip/

Spicy Vegan Artichoke Dip

1 package of vegan cream cheese, 8 oz

1 jar of artichoke hearts, drained and diced, 6 oz

1 jalapeño, diced (or less, if you don’t like things as spicy). You can also used jarred jalapeños for this-for those I would suggest about a handful, diced.

1/4 cup mozzarella Daiya, or your favorite cheese alternative

1 teaspoon smoked paprika

1 dash of salt

Preheat oven to 350 degrees.

In a bowl, stir together all ingredients until well mixed in the cream cheese. Spread evenly into a small casserole dish. If you like a cheesier dip, sprinkle a bit of additional Daiya on top.

Bake for 10-15 minutes, or until the top of the dip is golden.

http://veganmandi.com/spicy-vegan-artichoke-dip/

— 1 month ago
#vegan  #artichoke  #dip  #food is our medicine  #alkaline me 
Sesame Ginger Soba Noodle SaladINGREDIENTS1/4 cup EVOO3 tablespoons toasted sesame oil1 tablespoon chili oil1/2 cup Bragg’s Aminos 2 teaspoons kosher salt1 tablespoon minced ginger1 garlic clove, minced1 9-1/2-ounce package soba noodles1 bunch asparagus, ribboned2 red bell peppers, roasted and sliced, or 1 cup jarred roasted bell peppers, drained2 large handfuls mung bean sprouts1 bunch scallions, thinly sliced1/4 cup toasted sesame seeds1/2 cup chopped cilantroDIRECTIONSWhisk together the oils, Braggs Aminos salt, ginger, and garlic in a large mixing bowl.Cook the soba noodles according to the instructions on their package, or until tender but not mushy. Drain them and then rinse with cool water or dunk in an ice bath until the noodles are at room temperature. Drain off excess water, and then add the noodles, asparagus, bell peppers, mung bean sprouts, scallions, sesame seeds, and cilantro to the dressing, tossing to coat.Serve at room temperature.

Sesame Ginger Soba Noodle Salad

INGREDIENTS

1/4 cup EVOO
3 tablespoons toasted sesame oil
1 tablespoon chili oil
1/2 cup Bragg’s Aminos 
2 teaspoons kosher salt
1 tablespoon minced ginger
1 garlic clove, minced
1 9-1/2-ounce package soba noodles
1 bunch asparagus, ribboned
2 red bell peppers, roasted and sliced, or 1 cup jarred roasted bell peppers, drained
2 large handfuls mung bean sprouts
1 bunch scallions, thinly sliced
1/4 cup toasted sesame seeds
1/2 cup chopped cilantro

DIRECTIONS

Whisk together the oils, Braggs Aminos salt, ginger, and garlic in a large mixing bowl.
Cook the soba noodles according to the instructions on their package, or until tender but not mushy. Drain them and then rinse with cool water or dunk in an ice bath until the noodles are at room temperature. Drain off excess water, and then add the noodles, asparagus, bell peppers, mung bean sprouts, scallions, sesame seeds, and cilantro to the dressing, tossing to coat.
Serve at room temperature.

— 1 month ago with 3 notes
#vegan  #soba noodles  #ginger  #cilantro  #asparagus  #salad  #food is our medicine  #alkaline me