The topic of alkaline foods is common these days. High-acid foods (coffee, alcohol, meat, cheese, etc.) may contribute to acid reflux, heartburn and other conditions. Alkaline foods (fruits, vegetables, seeds, herbs, spices, etc.) help to balance acidity. I prepared this salad for my demo at work. All the ingredients are alkaline, so I refer to it…
Tag: soy free
White Bean Hummus
Yes! Another hummus recipe. I know that there are so many good recipes out there, but I just had to create one of my own. It’s a bit lighter as there is no added olive oil often found in hummus recipes. Even without the added fat, it’s still creamy and delicious. Tahini has its own…
Indian Kichari (Mung Bean & Brown Rice Stew)
Kichari is a very popular Indian dish. It is a great one-pot meal made with legumes, whole grains and assorted veggies. Mung beans are well-known in India and are touted for their health benefits (see below). I always get great responses when I prepare this dish. It is so healthy and hearty–and great for cold-weather…
Split Pea Patties with Tahini Dressing
This is a variation of my chickpea patty recipe. You can use various legumes for this dish (lentils, chickpeas, split peas, mung beans). They each have their own unique taste. Ingredients: 1 cup dry split peas, soaked overnight ¼ cup water 2 teaspoons chopped fresh garlic 1 teaspoon curry powder 1 teaspoon salt (or to taste)…
Kale Apple Salad with Pumpkin Seeds
This is a variation of my Kale Apple Salad recipe. In this version I use pumpkin seeds instead of walnuts. Choose whichever you like best! Ingredients 1 small bunch of kale (about 2–2 ½ cups finely chopped) 2–3 tablespoons lemon balsamic vinegar, available in ME’s bulk section (for local people) 2 tablespoons olive oil 1…
Lentil Salad with Kale
This is another way to prepare lentils, if you’re looking for an alternative to soup. The small lentils (French and black) hold their shape when cooked, so can be used for salads. This dish can be eaten cool or warm. Ingredients 1 cup dry French lentils, rinsed and drained 1½ cups water ½ vegetable bouillon…
Summer Vegetable Pancakes
This recipe is a variation of my zucchini pancake recipe. I have created several variations, which may be prepared during different times of the year–depending on what’s available and/or in season. This recipe–and its variations–is always a hit! Ingredients 3 cups shredded or grated summer squash (drain squash if it is very watery) ½ cup fresh…
Avocado Salad with Tomatoes & Cucumbers
Avocados are so nutritious and versatile. To stretch the avocados, I add cucumbers and tomatoes to this recipe. This is another one of my season-inspired creations. Since we have tomatoes and cucumbers in such abundance, I find ways to add them to my dishes. This recipe tastes similar to guacamole, but it’s not mashed. Ingredients 4…
Lime-Coconut Mousse/Parfaits
At Mother Earth’s where I work, I learned from our fabulous bakers how to prepare a vegan chocolate ganache. Instead of using cream, they use ripe haas avocados. I decided to experiment with this idea and see if I could use avocado as a base for a “mousse” like dessert–that wasn’t chocolate. I needed to…
Pasta with Fresh Tomatoes, Zucchini & Basil
Pasta dishes are an all-time favorite in my family. I created this recipe in the summer when tomatoes and zucchini are in season. I often prepare marinara sauces at home, but in the summertime we tend to opt for pasta with a fresh tomato salad. I added in the roasted zucchini as well for additional…
Mexicali Millet
Millet is a healthy whole grain that is naturally gluten free and easy to digest. It is not often eaten in our country, but is readily available in natural food stores. Millet is very inexpensive and cooks up in less than 30 minutes. I started experimenting with millet when I began working at Mother Earth’s. I wanted to create tasty…
Roasted Fennel & Carrot Soup
This is a very simple soup recipe. Roasting the fennel softens the licorice flavor and it becomes sweet and delectable. It’s healthy and delicious! Ingredients 2 small fennel bulbs—rough chopped (about 2 cups) 2 carrots—sliced about ¼” thick 1 medium onion—rough chopped (about 1 cup) 1-2 garlic cloves 2 tbs. extra virgin olive oil ½…
Jahnavi Foster, CEC 