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Anonymous asked: Hey, i have a friend who sent me a link about Oil Pulling, (that thing where you swish oil in your mouth for twenty minutes and it improves your health?) well i dont doubt it, but, we were out the day before and we bought some coconut oil hair conditioner, and its made up of coconut oil and petroleum jelly, and im kinda worried she might try to use That for oil pulling lol sorry this came out being long, but anyways, Is oil pulling with that stuff safe?


Answer:

alkaline-me:

Yes, it’s safe!!!  And it works!  Works well!!!   

ha!  coconut oil works well.  Don’t use the hair conditioner.  :p  

— 1 day ago with 1 note
Anonymous asked: Hey, i have a friend who sent me a link about Oil Pulling, (that thing where you swish oil in your mouth for twenty minutes and it improves your health?) well i dont doubt it, but, we were out the day before and we bought some coconut oil hair conditioner, and its made up of coconut oil and petroleum jelly, and im kinda worried she might try to use That for oil pulling lol sorry this came out being long, but anyways, Is oil pulling with that stuff safe?


Answer:

Yes, it’s safe!!!  And it works!  Works well!!!   

— 1 day ago with 1 note
Avocado SalsaINGREDIENTS3 avocados diced chunky1/4 cup chopped red onion3 Roma Tomatoes diced1/8 cup fresh cilantro finely chopped1 Tbsp. lime juice1/4 tsp. garlic salt1/8 tsp. pepperINSTRUCTIONSAfter you have diced and chopped the avocados, red onion, Roma tomatoes and cilantro, combine in a medium bowl. Add lime juice, pepper and garlic salt. Toss and lightly stir to combine flavors.http://www.chef-in-training.com/2012/08/avocado-salsa/

Avocado Salsa

INGREDIENTS

3 avocados diced chunky
1/4 cup chopped red onion
3 Roma Tomatoes diced
1/8 cup fresh cilantro finely chopped
1 Tbsp. lime juice
1/4 tsp. garlic salt
1/8 tsp. pepper
INSTRUCTIONS

After you have diced and chopped the avocados, red onion, Roma tomatoes and cilantro, combine in a medium bowl. Add lime juice, pepper and garlic salt. 
Toss and lightly stir to combine flavors.

http://www.chef-in-training.com/2012/08/avocado-salsa/

— 1 day ago with 1 note
#avocado  #salsa  #vegan  #food is our medicine  #alkaline me 
Buckwheat Salad Ingredients:1 cup raw buckwheat2 handfuls baby spinach2 spring onions chopped1 handful fresh basil leaveszest of 1 lemonjuice of 1/2 lemon50g feta cheese1 ripe avocado ( I used these teeny tiny avos I found that’s why it looks like more than one in the photo)1/2 red onion finely chopped2 T pepitas2 T mixed sprouts1 fresh red chilli thinly sliced1/4 cup olive oilsea salt and pepper to tasteMethod:Rinse the buckwheat under cold water then bring to the boil in a pot with 2 cups of water. Reduce the heat and allow to simmer for 15 minutes or until tender (buckwheat is better when slightly undercooked, if it is cooked too long it tends to go mushy)While the buckwheat is cooking combine the baby spinach, basil,spring onions, lemon zest and lemon juice in a food processor and process until finely chopped.Once the buckwheat is cooked allow to cool then stir in the herb mixture. Add the chopped red onion and season with salt and pepper.To serve, arrange the buckwheat on a platter, drizzle with olive oil, scatter the chopped chilli and sprouts, crumble the feta over the top and p the sliced avocadoServes 2http://theluminouskitchen.com/grain-free-2/alkalising-buckwheat-salad/?utm_source=feedly&utm_reader=feedly&utm_medium=rss&utm_campaign=alkalising-buckwheat-salad

Buckwheat Salad 

Ingredients:

1 cup raw buckwheat

2 handfuls baby spinach

2 spring onions chopped

1 handful fresh basil leaves

zest of 1 lemon

juice of 1/2 lemon

50g feta cheese

1 ripe avocado ( I used these teeny tiny avos I found that’s why it looks like more than one in the photo)

1/2 red onion finely chopped

2 T pepitas

2 T mixed sprouts

1 fresh red chilli thinly sliced

1/4 cup olive oil

sea salt and pepper to taste

Method:

Rinse the buckwheat under cold water then bring to the boil in a pot with 2 cups of water. Reduce the heat and allow to simmer for 15 minutes or until tender (buckwheat is better when slightly undercooked, if it is cooked too long it tends to go mushy)
While the buckwheat is cooking combine the baby spinach, basil,spring onions, lemon zest and lemon juice in a food processor and process until finely chopped.
Once the buckwheat is cooked allow to cool then stir in the herb mixture. Add the chopped red onion and season with salt and pepper.
To serve, arrange the buckwheat on a platter, drizzle with olive oil, scatter the chopped chilli and sprouts, crumble the feta over the top and p the sliced avocado
Serves 2

http://theluminouskitchen.com/grain-free-2/alkalising-buckwheat-salad/?utm_source=feedly&utm_reader=feedly&utm_medium=rss&utm_campaign=alkalising-buckwheat-salad

— 1 day ago
#buckwheat  #spinach  #avocado  #salad  #food is our medicine  #alkaline me 
Early Summer Veggie Saute INGREDIENTS2 tbsp extra-virgin olive oil1 large shallot, thinly sliced2 cups/230 g fresh sugar snap peas1 lb/455 g asparagus, ends trimmed, cut into 1-in/2.5-cm pieces2 medium zucchini, thinly sliced½ cup/15 g packed fresh basil, cut into thin ribbons1 tsp fresh lemon juice (optional)SaltFreshly ground black pepperPREPARATIONHeat the oil in a large skillet over medium heat. Sauté the shallot, stirring frequently, until it is fragrant and lightly browned, about 4 minutes. Raise the heat to medium-high. Add the peas and asparagus and cook, stirring frequently, for 4 minutes. Add the zucchini and cook until the vegetables are crisp-tender, 4 to 5 minutes more.Turn off heat and stir in the basil. Add the lemon juice, if using, and season with salt and pepper. Serve immediately.http://www.onegreenplanet.org/vegan-recipe/early-light-summer-veggie-saute/

Early Summer Veggie Saute 

INGREDIENTS
2 tbsp extra-virgin olive oil
1 large shallot, thinly sliced
2 cups/230 g fresh sugar snap peas
1 lb/455 g asparagus, ends trimmed, cut into 1-in/2.5-cm pieces
2 medium zucchini, thinly sliced
½ cup/15 g packed fresh basil, cut into thin ribbons
1 tsp fresh lemon juice (optional)
Salt
Freshly ground black pepper
PREPARATION
Heat the oil in a large skillet over medium heat. Sauté the shallot, stirring frequently, until it is fragrant and lightly browned, about 4 minutes. Raise the heat to medium-high. Add the peas and asparagus and cook, stirring frequently, for 4 minutes. Add the zucchini and cook until the vegetables are crisp-tender, 4 to 5 minutes more.
Turn off heat and stir in the basil. Add the lemon juice, if using, and season with salt and pepper. Serve immediately.

http://www.onegreenplanet.org/vegan-recipe/early-light-summer-veggie-saute/

— 1 day ago with 1 note
#snap peas  #asparagus  #saute  #summer  #food is our medicine  #alkaline me 
Vegan Coconut Curry Lentil Soup Ingredients1 tbsp coconut oil (or olive oil)1 large onion, chopped2 cloves garlic, minced1 tbsp fresh ginger, minced2 tbsp tomato paste (or ketchup)2 tbsp curry powder½ tsp hot red pepper flakes4 cups vegetable broth1 400ml can coconut milk1 400g can diced tomatoes1.5 cups dry red lentils2-3 handfuls of chopped kale or spinachsalt and pepper, to tasteGarnish: chopped cilantro (fresh coriander) and/or vegan sour creamInstructionsIn a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.http://vegangela.com/2014/01/09/coconut-curry-lentil-soup/

Vegan Coconut Curry Lentil Soup 

Ingredients
1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
½ tsp hot red pepper flakes
4 cups vegetable broth
1 400ml can coconut milk
1 400g can diced tomatoes
1.5 cups dry red lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream
Instructions
In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

http://vegangela.com/2014/01/09/coconut-curry-lentil-soup/

— 1 day ago with 2 notes
#vegan  #coconut  #curry  #lentil  #soup  #food is our medicine  #alkaline me 
Spicy Lentil & Quinoa Wraps with Tahini Sauce… If you’re a fan of the Trader Joe’s lentil wraps, you will love these! Easy to make and very versatile. Go gluten free by using warmed corn tortillas. Enjoy…Find recipe here:http://thesimpleveganista.blogspot.com/2014/04/spicy-lentil-quinoa-wraps-with-tahini.html

Spicy Lentil & Quinoa Wraps with Tahini Sauce… If you’re a fan of the Trader Joe’s lentil wraps, you will love these! Easy to make and very versatile. Go gluten free by using warmed corn tortillas. Enjoy…

Find recipe here:http://thesimpleveganista.blogspot.com/2014/04/spicy-lentil-quinoa-wraps-with-tahini.html

— 2 weeks ago with 1 note
#lentil  #quinoa  #spicy  #vegan  #alkaline me  #food is our medicine  #avocado