Food Is Our Medicine

Ask me anything   alkaline inside.
alkaline outside.
alkaline-me.com

Conscious eating

Cauliflower, Coconut & Lime Soup

Ingredients
1/2 Tbsp Coconut Oil
1 Medium Onion, finely chopped
1 tsp Ground coriander
1 Medium Cauliflower, broken into florets (Approx 4 C)
2-3 C Vegetable Broth
1/2 C Coconut Milk (canned, full-fat)
2-3 Tbsp Lime Juice
Salt to taste (how much you want will depend on your vegetable broth- I used 1/2 tsp)

Instructions
Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 6-8 minutes. Add the ground coriander and cook, stirring, for a further minute, to bring out its flavour.
Add the cauliflower, vegetable broth and coconut milk, stir to combine, cover and bring to the boil.
Reduce heat to a simmer and cook, covered for 10-15 minutes, or until the cauliflower is very soft.
Remove from heat and add the lime juice. Leave to cool for 10 minutes or so before pouring carefully into your blender and blending until very smooth.
Return to the pot to warm through again before serving.
Adjust salt and lime amounts to preference.
http://www.coconutandberries.com/2014/09/20/cauliflower-coconut-lime-soup/

Cauliflower, Coconut & Lime Soup

Ingredients

  • 1/2 Tbsp Coconut Oil
  • 1 Medium Onion, finely chopped
  • 1 tsp Ground coriander
  • 1 Medium Cauliflower, broken into florets (Approx 4 C)
  • 2-3 C Vegetable Broth
  • 1/2 C Coconut Milk (canned, full-fat)
  • 2-3 Tbsp Lime Juice
  • Salt to taste (how much you want will depend on your vegetable broth- I used 1/2 tsp)

Instructions

  1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 6-8 minutes. Add the ground coriander and cook, stirring, for a further minute, to bring out its flavour.
  2. Add the cauliflower, vegetable broth and coconut milk, stir to combine, cover and bring to the boil.
  3. Reduce heat to a simmer and cook, covered for 10-15 minutes, or until the cauliflower is very soft.
  4. Remove from heat and add the lime juice. Leave to cool for 10 minutes or so before pouring carefully into your blender and blending until very smooth.
  5. Return to the pot to warm through again before serving.
  6. Adjust salt and lime amounts to preference.

http://www.coconutandberries.com/2014/09/20/cauliflower-coconut-lime-soup/

— 1 week ago
#coconut  #lime  #cauliflower  #soup  #vegan  #food is our medicine  #alkaline me 


Vegan Caprese Baked Pasta gluten-free, vegan // yields 4 servings8-10 oz spaghetti noodles, gluten-free if needed - I like Lundberg’s5-6 cups thick marinara sauce, if using that recipe double it1, 14oz package extra firm tofu, drained1 clove garlic1 tablespoon tahini, or cashew butter1 tablespoon nutritional yeast (I left this out) 1/2 teaspoon salt1/4 teaspoon pepper1 large tomato, slicedhandful of basil, choppedPreheat your oven to 350* F.Slice the tofu into 4 slabs and gently squeeze each between a dry kitchen towel to remove some of the moisture.Place garlic clove in your large food processor and turn on to chop. Scrape the sides of the bowl.Add in the tofu, tahini, nutritional yeast, salt, and pepper and turn the processor on for about 15-20 seconds until fully combined and paste-like.Coat the bottom of a 10-12-inch oven-safe pan with marinara sauce. ~1 1/2 cups of sauceGather half of the spaghetti noodles and break them in half then spread in an even layer over the sauce.Cover with another layer of sauce, then spread the other half of the noodles.Add one more layer of sauce with a little extra on this layer, making sure the pasta is fully covered.Form small patties with the tofu mixture [about 1/2-inch thick and 2-inches wide] and place directly on top of the sauce filling up the pan. The tofu mixture is very soft/mushy and will stick to your hands. It’s fine if they’re not all uniform.Cover with foil and bake for 20 minutes, then remove the foil and bake uncovered for 10-20 minutes longer, until the pasta is tender and the tofu is starting to brown on top. Mine took 35 minutes total.Remove from the oven and set your broiler on low.Place the tomato slices over top and then place under the broiler for about 2-5 minutes until the tofu turns a light golden brown.Remove from the oven, top with basil, and serve hot.notes/substitutions: Every time I make marinara sauce it’s loosely based off the recipe linked above. Sometimes I throw fresh herbs in the mix, sometimes I use fire roasted tomatoes, etc. It has yet to disappoint. For this rendition: I used 2, 48oz cans of tomatoes [1 fire roasted, 1 whole peeled] and included all of the liquid instead of draining. I also used about 1/4 cup of tomato paste, dried basil + oregano, and fresh parsley [salt, pepper, sugar per the recipe]. I let everything simmer for 1 ½ hours and gently mashed it with a potato masher. If you have neither tahini or cashew butter I would recommend 2 teaspoons of olive oil instead.http://www.edibleperspective.com/home/2013/6/19/vegan-caprese-baked-pasta.html
Vegan Caprese Baked Pasta gluten-free, vegan // yields 4 servings

8-10 oz spaghetti noodles, gluten-free if needed - I like Lundberg’s
5-6 cups thick marinara sauce, if using that recipe double it
1, 14oz package extra firm tofu, drained
1 clove garlic
1 tablespoon tahini, or cashew butter
1 tablespoon nutritional yeast (I left this out) 
1/2 teaspoon salt
1/4 teaspoon pepper
1 large tomato, sliced
handful of basil, chopped
Preheat your oven to 350* F.
Slice the tofu into 4 slabs and gently squeeze each between a dry kitchen towel to remove some of the moisture.
Place garlic clove in your large food processor and turn on to chop. Scrape the sides of the bowl.
Add in the tofu, tahini, nutritional yeast, salt, and pepper and turn the processor on for about 15-20 seconds until fully combined and paste-like.
Coat the bottom of a 10-12-inch oven-safe pan with marinara sauce. ~1 1/2 cups of sauce
Gather half of the spaghetti noodles and break them in half then spread in an even layer over the sauce.
Cover with another layer of sauce, then spread the other half of the noodles.
Add one more layer of sauce with a little extra on this layer, making sure the pasta is fully covered.
Form small patties with the tofu mixture [about 1/2-inch thick and 2-inches wide] and place directly on top of the sauce filling up the pan. The tofu mixture is very soft/mushy and will stick to your hands. It’s fine if they’re not all uniform.
Cover with foil and bake for 20 minutes, then remove the foil and bake uncovered for 10-20 minutes longer, until the pasta is tender and the tofu is starting to brown on top. Mine took 35 minutes total.
Remove from the oven and set your broiler on low.
Place the tomato slices over top and then place under the broiler for about 2-5 minutes until the tofu turns a light golden brown.
Remove from the oven, top with basil, and serve hot.
notes/substitutions: Every time I make marinara sauce it’s loosely based off the recipe linked above. Sometimes I throw fresh herbs in the mix, sometimes I use fire roasted tomatoes, etc. It has yet to disappoint. For this rendition: I used 2, 48oz cans of tomatoes [1 fire roasted, 1 whole peeled] and included all of the liquid instead of draining. I also used about 1/4 cup of tomato paste, dried basil + oregano, and fresh parsley [salt, pepper, sugar per the recipe]. I let everything simmer for 1 ½ hours and gently mashed it with a potato masher. If you have neither tahini or cashew butter I would recommend 2 teaspoons of olive oil instead.

http://www.edibleperspective.com/home/2013/6/19/vegan-caprese-baked-pasta.html
Photo: Vegan Caprese Baked Pasta gluten-free, vegan // yields 4 servings

8-10 oz spaghetti noodles, gluten-free if needed - I like Lundberg's
5-6 cups thick marinara sauce, if using that recipe double it
1, 14oz package extra firm tofu, drained
1 clove garlic
1 tablespoon tahini, or cashew butter
1 tablespoon nutritional yeast (I left this out)  
1/2 teaspoon salt
1/4 teaspoon pepper
1 large tomato, sliced
handful of basil, chopped
Preheat your oven to 350* F.
Slice the tofu into 4 slabs and gently squeeze each between a dry kitchen towel to remove some of the moisture.
Place garlic clove in your large food processor and turn on to chop. Scrape the sides of the bowl.
Add in the tofu, tahini, nutritional yeast, salt, and pepper and turn the processor on for about 15-20 seconds until fully combined and paste-like.
Coat the bottom of a 10-12-inch oven-safe pan with marinara sauce. ~1 1/2 cups of sauce
Gather half of the spaghetti noodles and break them in half then spread in an even layer over the sauce.
Cover with another layer of sauce, then spread the other half of the noodles.
Add one more layer of sauce with a little extra on this layer, making sure the pasta is fully covered.
Form small patties with the tofu mixture [about 1/2-inch thick and 2-inches wide] and place directly on top of the sauce filling up the pan. The tofu mixture is very soft/mushy and will stick to your hands. It's fine if they're not all uniform.
Cover with foil and bake for 20 minutes, then remove the foil and bake uncovered for 10-20 minutes longer, until the pasta is tender and the tofu is starting to brown on top. Mine took 35 minutes total.
Remove from the oven and set your broiler on low.
Place the tomato slices over top and then place under the broiler for about 2-5 minutes until the tofu turns a light golden brown.
Remove from the oven, top with basil, and serve hot.
notes/substitutions: Every time I make marinara sauce it's loosely based off the recipe linked above. Sometimes I throw fresh herbs in the mix, sometimes I use fire roasted tomatoes, etc. It has yet to disappoint. For this rendition: I used 2, 48oz cans of tomatoes [1 fire roasted, 1 whole peeled] and included all of the liquid instead of draining. I also used about 1/4 cup of tomato paste, dried basil + oregano, and fresh parsley [salt, pepper, sugar per the recipe]. I let everything simmer for 1 ½ hours and gently mashed it with a potato masher. If you have neither tahini or cashew butter I would recommend 2 teaspoons of olive oil instead.

 http://www.edibleperspective.com/home/2013/6/19/vegan-caprese-baked-pasta.html
— 2 weeks ago with 2 notes
#caprese  #baked pasta  #vegan  #alkaline  #food is our medicine 
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/

— 1 month 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