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Alkaline Diet Recipe #19: Festive Holiday Menu

Alkaline Diet Recipe #19: Festive Holiday Menu

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Happy Holidays to YOU!

I absolutely love the Holiday season from the traditions that come along with it, spending time and chatting with those special friends we love dearly, being with my family for an extended period of time along with all the feelings and memories it provokes and of course, here it is, as reliable as ever and right on time!!!

To me, the holiday season is about giving, and sharing love, so what better way for me to share my love with you, than to share a recipe or 2 that we will be preparing in our home, along with a few other things I feel are worth mentioning.

So to kick off , I am going to share a wonderfully flavorful recipe that tastes special, but really is not that difficult to make at all. Also, much of it can be prepared the day before giving you more time to spend with family and friends and less time in the kitchen

This recipe resembles a Moroccan Couscous. It has all the spices and full bodied flavors of Morocco but with holiday season accents. It is hearty and food combines well so you will feel like you are indulging with out the over indulgence. This meal is of course cooked, however there is alkalizing Quinoa, great healthful stock and plenty of lightly steamed veggies so for those who are following an 80/20 diet at this time, remember to include plenty of raw green salads, drink plenty of alkaline water and start your day with some vegetable juices too. For those that are transitioning towards an alkalizing diet, this will be a great vegan meal for you, and I encourage you to have at least a big salad as part of this meal. I have also included the option to add just a few freshly cooked cranberries, a traditional holiday food.

There are 8 steps to this recipe, plus an accompanying salad. First the dried chickpeas or Garbanzo beans have to be soaked over night. (follow directions on the packet) Cook the chick peas for 2 hours in the vegetable stock that will be providing the juice to the vegetable stew. This can be made 1 – 2 days prior and stored in the fridge
Second we have a vegetable stew that takes about 20 minutes to cook. This is best made on the day, but can be made earlier on in the day and then warmed up when you are ready to serve.

Third we have the Quinoa which you will make at meal time. So lets get cracking.

Serves 6

STEP ONE – Soaking Chickpeas

Note: Do this 24 – 48 hours in advance. Pour 2 cups of dried chickpeas into a glass or ceramic bowl. Add enough alkaline water to fill to just below the top of the bowl. Add a ¼ scoop pHour salts or Aluminum free bicarb of soda (Bobs Red Mills is good). Mix well and leave to soak overnight or for 8 hours.

STEP TWO – Chickpeas Cooking

Note: Cook the chickpeas 24 – 48 hrs in advance.
2 cups chickpeas
4 tbls olive oil
1 onion cut into large chunks
2 cloves garlic
1 carrot cut into large chunks
2 bay leaves
1 sprig rosemary
1 liter alkaline water

HOW TO MAKE

Rinse the soaked chickpeas well several times and drain.
Put the olive oil in the saucepan and add the onions, garlic and carrots and sauté for 5 minutes. This helps to bring out the flavor. Add the chickpeas and rest of the ingredients and sauté for a further 5 minutes. Add the water and bring to the boil. Turn down to a low simmer and place the lid on the pan. Cook for 2 hours on low or until tender (check after an hour), The chickpeas should give easily between your fingers but must not be mushy. Once cooked, drain off all the liquid and store in the refrigerator until needed.

STEP THREE – Moroccan Soup

***You can make this 24 – 48 hrs in advance
The liquid from this stock will be used to cook the vegetable stew. Any left overs makes a wonderful broth or soup.

4 tbls olive oil
3 medium onions finely chopped
2 medium tomatoes finely chopped
1 large zucchini cut into thick rounds
3 large carrots, diced
2 large leeks cleaned thoroughly and sliced into thin rounds
3 cloves garlic crushed
2” piece fresh ginger grated
1 tsp ground cumin
1 tsp ground paprika
¼ tsp ground turmeric
½ tsp ground cinnamon
1 large handful fresh parsley including stalks.
2 liters Alkaline water

HOW TO MAKE

In a large stock pan add the olive oil and place on low heat. Add the onions and garlic and sauté making sure they do not brown or burn. Stir frequently until soft. Add the grated ginger, and all the spices and stir well. The spices can stick to the pan if left for too long so keep stirring. Your kitchen will begin to smell deeeeelicious!
Add the tomatoes, zucchini, carrots and leeks and mix well. Leave for about 2 minutes so all the vegetables warm up and get coated with the spices.

Add 2 liters of alkaline water and bring to the boil. Once boiling, place the lid on the pot, and turn down to just below simmer and leave for 30 minutes to cook. (This stock will last several days in the fridge and can be eaten as a soup as is or used to cook rice or quinoa in.)

While this is cooking you can prepare the rest of the steps.

STEP FOUR – Oven Steamed Vegetables

1 Bunch Baby carrots with tops (cut most of the tops away leaving about 2 inches of green stalk) washed and trimmed
2 bunches scallions washed and trimmed
3 heads baby broccoli or broccoli, washed and trimmed to single florets (thin, young broccoli) or any broccoli if you cannot get it. Leave long stalks on.

HOW TO MAKE

Pre-heat the oven to 375°F. In a large roasting pan, pour over 4 tablespoons of olive oil. Place all the vegetables neatly in the pan and put over 1 cup of Moroccan Soup.
Set aside until later.

STEP FIVE – Moroccan Vegetable Stew

¼ cup olive oil
3 medium onions finely chopped
3 medium tomatoes finely chopped
2 cloves garlic crushed
2” piece fresh ginger grated
2 lbs acorn squash cut into ½” chunks
1 tsp ground cumin
1 tsp ground paprika
¼ tsp ground turmeric
½ tsp ground cinnamon or 1 cinnamon stick
8 large sage leaves or 12 small ones, thinly sliced or chopped
1 large handful fresh parsley including stalks, finely chopped
1 large handful fresh cilantro, finely chopped
Few sprigs of fresh Fennel tops, these are called feathers.

HOW TO MAKE

In a medium sized pan add the olive oil and place on low heat. Add the onions and garlic and sauté making sure they do not brown or burn. Stir frequently until soft. Add the grated ginger, and all the spices, including the cinnamon stick and sage leaves and stir well. To stop the spices from sticking to the pan stir every few seconds. Add the tomatoes and squash and mix well so they become well coated with the spices, onions, garlic and ginger, (1 minute). Add the chickpeas and stir. Finally add 1 liter of stock from the Moroccan soup, bring to the boil for 30 seconds and then turn down to low and cook for 15 minutes or until the squash is tender.

STEP SIX – Quinoa

2 lbs quinoa. I love Whole Foods Market brand
¼ cup olive oil
Celtic Salt or pHlavor
1 – 2 liters Alkaline Water

HOW TO MAKE

In a very large saucepan, add olive oil and heat up on simmer.
Add 2 lbs white quinoa (rinse if it says to do so on the packet) and mix into the oil.
Add 1 liter or enough water to cover 1 inch above the line of the quinoa. Bring to the boil, place the lid on the pan and then turn off the heat. Leave to steam for 20 minutes. No peeking!
Once cooked, add a further ¼ cup of olive oil, and season with Celtic Salt and freshly ground black pepper. Put the lid back on and set aside. The continued steaming will not harm the quinoa as long as you do not put it back on the heat and as long as there is no extra water in there.

STEP SEVEN – Cranberries

1 small bag organic fresh cranberries
2 cups broth from Moroccan soup

HOW TO MAKE

These are for those of you who are transitioning.
While the Moroccan Stew is cooking, add a ½ cup of washed cranberries to a small saucepan. Add 2 cups of broth from the Moroccan Soup and gently simmer for 5 minutes with the lid off allowing the liquid to reduce. Lower the heat to low allowing the liquid to reduce further and become slightly thick. This may take up to 15 minutes but keep your eye on it so it does not burn, Set aside until ready to use.

STEP EIGHT – Final Assembly and Presentation

Put the Oven Steamed Vegetables on the middle shelf of the now hot oven and leave to steam for 6 minutes or until they have softened a little (use the timer as you do NOT want these to over cook)

Now everything is cooked it is time to assemble your Moroccan stew. To assemble, use a large serving platter. Place the steamed Quinoa on the platter and spread it out a little making a well in the center area. Using a slotted spoon, place the Moroccan Vegetable Stew in the well and (if you are having cranberries, place a spoonful of those on top of the stew). Once this is assembled, you can add a ladle full of the sauce from the Moroccan Stew over the quinoa and stew or place it in a jug for guests to pour themselves. Place the Oven Steamed Vegetables decoratively around the edge of the platter. Sprinkle with chopped parsley, cilantro and fennel feathers if you can find them. I don’t cook with salt so make sure you have plenty of really good salt for everyone to season with.

This wonderful and flavorful Moroccan dish can be served with a wonderful refreshing salad.

Escarole Salad

I love Escarole, because being that it is from the endive or chicory family, it has all the flavor of endive, but is much less bitter. It has hearty, fleshy leaves. You can find Escarole in the lettuce section of most produce stores. It is a staple in Whole Foods Markets.

For the Salad
1 – 2 Escarole, washed (count 5 large leaves per person)
1 pint cherry tomatoes, washed and halved
½ large English cucumber, diced
1 small tub fresh sprouts (use your favorite) I love radish, clover, fennel and sunflower from the Sproutman.
8 slices red onions rings, diced.

In a large serving bowl, add all the ingredients. Add the vinaigrette and mix well.

For the vinaigrette
8 tablespoons of flavorful olive oil (I love Whole Foods Market 365 organic brand)
4 tablespoons freshly squeezed lemon juice.
½ tsp pHlavor or Celtic Salt
½ tsp Freshly ground black pepper
1 garlic clove crushed
Mix well and set aside until you are ready to eat the salad. Once ready, pour over the Escarole Salad and mix well.

Ahh, and now for everyone’s favorite…dessert!

Eggnog Pie

Of course this is totally vegan and totally eggless and not at all sinful. You could eat this for breakfast if you wanted too. It can be made in advance and frozen if you need to.

For those who are transitioning you may find you want to add a sweetener of some kind. I recommend Coconut Nectar rather than Agave or honey which you can buy online from raw foods suppliers or from most Whole Foods Markets. Made with Young Thai Coconuts these can be purchased from most Asian Markets or any Whole Foods Market. You can even order them at our local supermarket now. Check to make sure they are all white around the outside with no orange or black spots. This is usually a sign that the water is leaking from the inside. Buy a few extra. If you open the coconut and it is pink or grey instead of pure white, then you will have to discard it! Remember to wash the outside thoroughly as they are dipped in fungicide when imported into the country.

For the Pie Crust

2 cups soaked almonds (8 hours) and drained or previously dehydrated
1 cup soaked Pecans – “ –
2 fresh dates (omit if you are a strict Alkalizer)
2 tablespoons coconut butter/oil or 2 tablespoons Olive Oil
1 tablespoon Vanilla Essence (alcohol Free)
Pinch of sea salt

Process the nuts in the food processor until they look like breadcrumbs.
Add the remaining Pie Crust ingredients and process until well mixed and sticky. Press the mixture firmly into the sides and base of a pie tin or Pyrex pie dish (you may have enough for 2 depending on how large a dish you use). Make sure the mixture is well compacted and evenly distributed and pop in the fridge to set for 45 – 60 minutes. This can also be placed in the freezer to speed up the process or to save for another day.

For the Eggnog Filling

Meat from 2 Young Thai coconuts
Water from 1 Young Thai coconut. You will use approximately 1 ¼ cups of coconut water in this recipe.
2 tbls Artisana coconut butter
1 tsp vanilla essence (alcohol free) For those who are totally alkaline you might want to omit this or use 6 drops of liquid stevia instead.
1 Vanilla Bean (whole) Make sure it is soft. If it is hard it is old so only use the vanilla seeds from the inside by using a round tipped knife or coffee teaspoon to scrape them out.
¼ tsp ground cinnamon
¼ tsp grated nutmeg
⅛ tsp ground cardamom
Tiny pinch ground cloves
Pinch ground Turmeric
Pinch Salt or a few squirts pHlavor

HOW TO MAKE

Open the coconuts being careful not to get any shell in the coconut. Do this by getting a cleaver and placing your coconuts on a chopping board. Chop a square out of the top of the coconut (just around the peaked part) Bear in mind that the hole will need to be big enough to accommodate a large spoon or better still an ice-cream scoop! Pour out the water into a glass. Pouring over a sieve will catch any fragments of shell that may have escaped into the water.
Scoop out the white gelatinous meat (this can be almost transparent at times or very tough) and place in a Vita-Mix or blender. (Be careful not to include any of the shell or husk.) Add the coconut water a ¼ cup at a time so as to keep a thick consistency. Add all the other ingredients and blend at top speed until everything is well blended and smooth.
Pour the creamy dessert onto the pie crust, place in the fridge to set or the freezer if you are short of time, for approx 45minutes. Decorate with cinnamon sticks, fresh holy, or even grated nutmeg. Once taken out of the fridge or freezer, serve immediately,

Happy Holidays from The Cleansing Diva! It is an Outstanding Day!

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Fiona, The Cleansing Diva!

PurelyHealthyMe

Join me The Cleansing Diva on Facebook.

P.S.
* We now have Gift certificates that can be bought in increments of $5.00. They make great holiday gifts so surprise friends and family with the gift of health this holiday season.

** Look out for our Holiday Packs coming soon. Your most used and favorite products, combined in money saving bundles. Just right to keep off those acid attacks away.

*** Save the date. Join us for our most popular event of the year. The next World Wide Cleanse starts on January 6, 2011. After a season full of festivities, your body will be screaming for this.

Disclaimer:

This website and its contents are not intended to diagnose, treat or cure any disease, nor replace the need or services of a trained health care practitioner. PurelyHealthyMe or Fiona Johnston assume no responsibility for those who decide to treat themselves rather than seek the assistance of a health care professional. Please ensure that you obtain the advice of your medical practitioner before embarking on any new health program.

Copyright © 2010 PurelyHealthyMe. All rights reserved. No part of this website may be reproduced or distributed in any form without the written permission of PurelyHealthyMe. PurelyHealthyMe™, The Cleansing Diva™, Cleansing Diva’s Blood Party™, Cleansing Diva’s World Wide Cleanse™, All Diets Stop Here™, and pHMe™ are the property of Fiona Johnston.

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