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Pea & Asparagus Quinoa

Ingredients: 

1 cup quinoa

2 cups water

1 tablespoon extra-virgin olive oil

1/2 cup finely chopped red onion

1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces

2 cloves garlic, finely chopped

1 cup fresh peas or frozen petite peas, thawed

1 cup thinly sliced baby spinach leaves

Sea salt and freshly ground pepper, to taste

Instructions:

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.

 

Simple & Quick Avocado Toast

Why to Dehydrate

A food dehydrator delivers the vast majority of foods with the same vitamins and minerals as their fresh counterparts, in a remarkable array of concentrated flavors, nutrients and enzymes!
Dehydration process retains almost 100% of the nutritional content of the food, retains the alkalinity of fresh produce and actually inhibits the growth of microforms such as bacteria.

Healthy Lunch Box Recipe Ideas

Packing a healthy lunch box for your children is a daily challenge for parents. It’s so hard to know how to pack healthy kids’ lunch bags. Kids are hungry at lunchtime, so they need a packed lunch that satisfies their appetite and gives them plenty of healthy food, including lots of the all important fresh fruit and vegetables. Trouble is, that it can be a bit of a challenge to keep coming up with healthy lunch box ideas. What to include? As well as providing stuff that’s healthy, parents are also trying to find food that’s a bit more interesting than the predictable cheese or ham sandwich with an apple.

Frittata

A frittata is a baked omelette.

Ingredients:

8 large eggs

150ml (5fl oz) single cream or any nut milk

50g (1¾ oz) Cheddar cheese, grated

1 tbsp chopped fresh parsley

1 cup grated courgette or carrot

salt and freshly ground black pepper

2 tbsp olive oil

Instructions:

Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). In a large bowl, beat the eggs with the cream; add cheese, herbs and salt and pepper.

Heat the oil in a 23cm (9in) oven-safe, non-stick omelette pan over a medium heat until hot. Pour in the egg mixture and shake the pan a little to spread the ingredients evenly.

Transfer the pan to the oven and bake for 20 minutes, or until the omelette is just set in the centre.

Hold a warmed plate upside-down over the pan and turn the two over together so that the omelette inverts on to the plate. Serve hot or warm.

Avocado Hedgehog

Instructions:

1 avocado

Sunflower seed

Raisins

Ingredients:

Cut avocado in half. Spoon it out and lay flat.

Press sunflower seeds into avocado so they will look like spikes

Use two raisin for eyes and one for hedgehog nose

Alfa Alfa Sprout & Avocado Wrap

 Ingredients

1/8 cup alfa alfa sprouts

1 boiled egg

Half of avocado

1 tsp linseed

1 tbs hummus

Wholegrain wrap (wholewheat, rye or spelt)

Instructions:

 Cut egg and avocado into small pieces.

Add linseed, hummus and alfa alfa sprouts and mix.

Put the mixture in the middle of the wrap and roll.

 

 

Super Healthy Chlorella & Banana Ice Cream (dairy free)

Ingredients:

makes 4 servings
3 peeled medium bananas, sliced into coins and frozen until solid
1 tsp of Chlorella Powder
½ teaspoons Agave Syrup

Directions:
Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in chlorella and agave syrup, and transfer to a freezer container and freeze until solid.

Brown Rice Stuffed Peppers (Greek Style)

Rice-stuffed peppers like these are an easy, healthy, Mediterranean-style side dish. Cooked rice is mixed with sauteed onions and garlic, as well as raisins and ground almonds. Stuff the delicious mixture into bell pepper and bake. 

Ingredients:

2 cups cooked brown rice

1/2 cup (100 gr) almonds

4 yellow, red or green bell peppers

½ cup olive oil

2 medium onions

3 garlic cloves

1 ripe tomato

4 fresh figs or 1/4 cup golden raisins

salt and pepper to taste

2-3 Tbsp chopped fresh parsley

 

Instructions:

1. Cook brown rice in steamer or saucepan. Set aside.
2. Grind nuts in a food processor until finely chopped, then set aside.
3. Heat the oven to 375F (190C).
4. Cut peppers in half lengthwise, or crosswise, depending on their shape. (The peppers should be able to sit level, and not tip or roll.) Remove seeds and membrane. Leave the base of the stem on because this will help the pepper keep its shape after roasting.
5. Finely chop the onions and garlic. Cut tomato into eight pieces. Sauté in a large, heavy-bottom frying pan on medium heat until onions are translucent. If using raisins, drain water and to frying pan and mix. Stir in the tomatoes and 1/2 cup almonds. Add salt and pepper to taste. Continue to cook 1-2 minutes, then remove from heat.
6. Then, spoon rice mixture into the peppers. Clean off any rice that sticks to the rims of peppers, as it may burn. Sprinkle chopped parsley on top. Place peppers on a cookie sheet. Bake in oven for 20 minutes.
7. Remove from oven and sprinkle ground nuts on top. Return to oven for 20 more minutes.

 

Butter Beans in Tomato Sauce (Greek Style)

Ingredients: 

1 medium onion, sliced

3 chopped tomatoes

1/2 teaspoon mild paprika powder

salt and pepper to taste

1 tin butter beans

Instructions:

1. In a frying pan soften the onion in olive oil for 5 minutes.
2. Add the tomatoes and let simmer on low heat for 15 minutes, while adding the spices,  salt and pepper.
3. Add the tin of butter beans. Let simmer for another 20 minutes.

 

Alkaline Chilli Butternut Squash Soup

Ingredients:

• 1 medium butternut squash
• 1 ½ pints vegetable broth
• 1 medium onion
• 2 cloves garlic
• olive oil
• 1 teaspoon cumin seeds
• 2 teaspoons red pepper flakes
• teaspoon sea salt
• teaspoon freshly ground black pepper

Instructions: 

1. Pre-heat the oven to a medium-high temperature (I set my fan oven to about 180 degrees)
2. Cut the squash lengthways into quarters, arrange in a baking tray and drizzle with olive oil. Sprinkle the oil-glossed squash with the chilli flakes and cumin seeds, and season with salt and pepper, then roast in the oven for around 40-50 minutes.
3. Once the squash is cooked through, leave to one side to cool before peeling off the skin.
4. In a pan, heat the butter on a medium heat, then gently sweat the garlic and onions until translucent and soft. Pour in the stock and allow to simmer gently before adding in the chunks of cooked squash.
5. Simmer gently for around five minutes, then blitz with a hand blender or liquidiser until smooth. Return to the pan, and if it’s too thick add a couple of tbsp water.

Alkaline Cucumber Avocado Soup

 Ingredients: 

1 lb. Organic Cucumbers, roughly chopped

2 Small Avocados, cut into small pieces

¼ cup of Fresh Lime Juice (about 2 limes)

¾ cup of Water

1 Tsp. Sea Salt

½ Tsp. Black Pepper

Chopped Tomato & Cilantro for Garnish (optional)

Instructions:

Place the cucumbers, avocados, lime juice, water, sea salt, and pepper into a blender.

Process ingredients until smooth.

Taste and add more salt/pepper if you like.

Transfer the soup to a large bowl or tupperware and chill in the fridge for at least an hour before serving.

Garnish with fresh, chopped tomato and cilantro if you like.