Alkaline Cauliflower Rice

I am not kidding,  this is the easiest and most delicious recipe. Always use organic ingredients. Here's what you need:

1 head of cauliflower 

1/2 bag of frozen peas

1/2 bag of frozen corn

2 sliced carrots

2 tbsps of coconut oil

1/4 cup of coconut aminos

In a skillet add the coconut oil and grated cauliflower,  corn, peas and carrots. Sauté to your desired softness. It should brown a little.  Add the coconut aminos and serve! It's that easy, it's cancer preventative, it's good for you, and it tastes amazing. You can add some Himalayan sea salt to taste if desired.

Alkaline Green Bean Cassarole

The first thing you want to do is make the home made Alkaline Cream Of Mushroom Soup. Follow this link:

http://alkalinewithchristine.blogspot.com/2016/11/alkaline-cream-of-mushroom-soup.html?m=1

What you need:

All organic ingredients 

Fresh green beans

Organic gluten free crunchy onions (even better you can make your own gluten free tempura onions, which I have done before, but this is just quicker and not quite as alkaline)

Cream of mushroom soup (2 cups)

Steam the green beans until they are almost soft, but make them a little hard still.

In a baking pan add the green beans, and pour on the cream of mushroom soup, and sprinkle on the crispy onions. Bake at 375 approximately 40 mins, or until it is boiling and browned a little on top. Season with Himalayan sea salt and pepper.

Alkaline cranberry sauce

1 bag of organic cranberries

4 tbsps of maple syrup

1/2 cup of chia seeds 

4 cups of spring or alkaline water 

Zest of half an orange

Can of organic pineapple  (just the juice)

Dash of cinnamon, pumpkin spice,  and cap of vanilla)

Blender

Cook all ingredients together until the cranberries pop. Blend for a second leaving some cranberries whole. Let gel up, and serve. 

Alkaline Cream of Mushroom Soup

This is creamy goodness, and it's all vegan too!

Here's what you will need:

1 to 2 packages of your favorite mushrooms, 1/2 yellow onion, 1 tbsp of coconut oil, 1 tbsp of arrow root and 1 tbsp gluten free flour of choice (I used organic buckwheat), 3 Tbs organic instant potatoes, 1 box of organic veggie broth low sodium,  and 1 can of full fat coconut milk. I buy all organic ingredients.  

In a pan, sautée the onions and mushrooms in a tbsp of coconut oil (unrefined) until desired softness.  Add in the veggie broth and the coconut cream. Whisk in the flours and potato flakes. In a high speed blender blend the soup until smooth. Return to pan and use Himalayan sea salt and pepper to taste. It's simple, fast and delicious!! ♡♡♡♡Love Christine 

Alkaline Turmeric Ginger Golden Milk

1 inch of turmeric 

1 inch of ginger

(In a juicer, juice them into the pan you will be heating.)

1 tsp cinnamon 

2 cups of your favorite non-dairy milk

3 tbsp of raw organic honey or maple syrup 

Put all ingredients in a small cooking pot and heat slowly while whisking. When it is warm pour into 2 tea cups and sip slowly. It tastes like chai tea. It's so delicious!!

I also like to squeeze a little bit of an orange in mine for an extra little kick to it. That is optional. 

Alkaline Raw Pumpkin Pie

Ingredients for pie:

1/2 sugar pumpkin 

1 ripe persimmon 

1/2 cup maple syrup

1 tsp vanilla

1 tsp cinnamon 

1 tsp pumpkin spice

1/2 cup coconut milk

Ingredients for pie crust:

1 cup of pecans

3 cups of dates

To make the crust:

Put ingredients in a food processor and blend until soft. Scoop out and flatten with a spatula until it covers the bottom of the pie pan. Like so!

For the pie! Cut up the pumpkin into small chunks, and cut off the outer layer of the pumpkin.  Put it in your vitamix or high speed blender along with the rest of the ingredients.  Be sure to take the top of the persimmon off. Blend until smooth. Pour it into the pie crust! Freeze for 2 hours. Slice and serve! It's oohwy goohwy delicious! It's also a very healthy way to eat pumpkin pie!! 

The wonderful benefits of pumpkins:

By Alkaline with Christine!! Enjoy!!!♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡

 IS IT NECESSARY TO SOAK NUTS?

Many of us consume nuts for their healthy fats and their good source of protein. They make a great quick snack that can easily be taken with you, making it an ideal snack. But many of us do not know how to properly prepare nuts so that we can better digest them. Is it necessary to soak nuts? The answer to that question is absolutely! 

Nuts have phytic acid. Phytic acid is also found in grains and legumes. Just as with grains and legumes, soaking nuts is essential for proper digestions. When eating nuts that haven’t been soaked, the phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine and to many bound minerals can lead to mineral deficiencies. By soaking, you are breaking down the phytic acid so it can be absorbed properly.

Nuts also have high amounts of enzymes inhibitors. This is another reason why un soaked nuts are hard to digest. Soaking nuts neutralizes the enzymes allowing for proper digestion.

How to Soak Nuts and Seeds (or – How to Make Crispy Nuts)

1.  Measure 4-cup amounts of whatever nuts or seeds that you want to soak, depending upon how much dehydrating space you have.  With the 9-tray dehydrator, I can dry about 25 cups of nuts/seeds at a time.

2.  Completely cover the nuts/seeds with purified water.  

3.  Add 2 tsp quality salt for each 4 cups of nuts/seeds.  I recommend Real Salt.  

The salt enhances the soaking procedure and gives your nuts great flavor. It is optional, but Real Salt adds extra minerals. This is optional, you do not need to add any salt if you choose not to do so. 

4.  Soak for 7-12 hours.  Overnight is perfect.

5.  Spread out in a single layer on dehydrator trays or cookie sheets (for oven drying).  You can actually pile up sunflower, pumpkin, or sesame seeds somewhat since they dry much faster than nuts.

6.  Dry at a low temperature.  Use the lowest temperature of your oven.  In a dehydrator I opt for about 105 degrees.

7.  Dry until the nuts/seeds are (around 10 to 20 hours) crispy, 

8.  Enjoy!

9.  Store remaining nuts or seeds.