Recipe Wednesday: Kale Salad with Avocado

Did you know one cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K? It is also highly alkaline and a good source of minerals such as copper, potassium, iron, manganese, and phosphorus. Here is a simple recipe for a delicious Kale Salad that’s easy to make. We recommend dressing it about an hour before you serve it to soften the kale.

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kale-saladIngredients:
1 bunch curly kale, finely minced, or just cut it into really small pieces.
1/2 cup, minced flat leaf parsley
1 carrot, cut up into small squares,
4 radishes, cut into small squares
1 stock of celery, sliced thin
1/2 avocado, cut into small squares

Dressing:
1 tablespoon of apple cider vinegar
3 tablespoons of olive oil
Salt and pepper to taste
Mix all together and pour over the kale. Let stand at least one hour before serving.

Recipe Wednesday: Fresh Ginger Lemonade

From the blog ElectricFoodie.com comes this simple and delicious recipe for a ginger-infused twist on traditional lemonade.

Ginger-LemonadeIngredients:
1 lemon
thumb of ginger root
1 tsp agave nectar

Directions:
Soak ginger in 32 ounces of water overnight with the squeezed lemon and teaspoon of agave. This delicious drink is refreshing and highly alkalizing. Enjoy!

Thanks to Electric Foodie for sharing this recipe!

Recipe Wednesday: Raw Green Veggie Soup w/ Avocado

Here is a fresh, delicious and highly alkalizing soup that is also very easy to make! Maintain the soup’s rawness by gently warming over low heat. We recommend using all organic vegetables if you can. Enjoy!

raw-green-soupIngredients:
1 avocado
1 small zucchini, chopped
2 stalks celery, chopped
2 cups raw spinach
1/4 cup fresh parsley
1/2 cup fresh cilantro
2 slices green pepper
1/8 cup raw onion, chopped
1 small clove garlic
1/4 cup raw almonds, preferably soaked over night and rinsed
1/4 tsp sea salt to taste
1 1/2 cups filtered water
Juice of 1 lemon
Lime wedge
Herb of choice for garnish

Instructions:
Place all the ingredients in a blender, except the sea salt, and process to desired consistency. Pour into a sauce pan and gently warm over low heat until just warm enough to enjoy but not hot. Seasoning with sea salt, add a squeeze of lime juice, garnish with herb of your choice and enjoy! Makes 4 servings.

Recipe Wednesday! Mango Fruit Roll-ups

rollupsHere’s a great, healthy snack for kids. These Fruit Roll-ups are easy to make and offer an alkaline alternative to processed and sugar-filled treats.

Ingredients:
3 mangoes, peeled, pitted, and chopped
Honey or agave nectar to taste (if the mangoes you’re using are sweet, you can omit the sweetener altogether)
Cooking oil such as vegetable, canola, sunflower, or sesame oil

Instructions:
Preheat oven to 175 degrees. Lightly grease the bottom of a rimmed baking sheet with oil.
Combine mango pieces and honey or agave nectar (if using) in a blender or food processor. Process until smooth.

Pour fruit mixture onto baking sheet and spread evenly–it’s really important that the mango is an even layer, otherwise some parts will be crispy and others will be uncooked. Cook for 4-5 hours or until fruit is pliable, but not wet. Use a pizza cutter to cut into strips or kitchen scissors to cut into shapes. To store, wrap in parchment paper and seal in a zip-top bag.

 

Recipe Wednesday! Vanilla Chia Seed Pudding

Ingredients:

pudding6 tablespoons chia seeds
2 cup almond milk
2 teaspoon vanilla extract
2 tablespoon raw honey

Directions:

In a medium bowl, whisk together all ingredients and refrigerate. Over the course of the next half hour, whisk the pudding every ten minutes as it begins to thicken; this prevents the chia seeds from clumping. After the half hour is up, transfer to a sealed container and allow to chill overnight. Serve the pudding topped with nuts, raisins or fresh fruit as preferred. Makes 2 servings

Recipe Wednesday! Creamy Spinach Artichoke Dip (Dairy-Free)

Ingredients:

spinach-artichoke-dip10 oz. frozen spinach, thawed and drained

14 oz. can artichokes hearts, rinsed and drained

1 roasted red bell pepper, peeled and chopped

½ ripe avocado

1 garlic clove, or ½ teaspoon garlic powder

2 tablespoons fresh chopped basil

2 tablespoons fresh lemon juice

½ teaspoon salt

½ teaspoon onion powder

2 tablespoons nutritional yeast

1 teaspoon honey (optional)

Instructions:
Drain the artichokes and spinach well, then add them to the bowl of a large food processor. Add in the rest of the ingredients and combine into a chunky dip.

For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.

Makes 2 cups.

Recipe Wednesday! Raw Green Alkaline Smoothie

smoothieIngredients:
Alkaline water – 2 cups
Romaine lettuce – 1 small head
Spinach – handful
Celery – 2 stalks
Strawberries  – 5 berries
One small banana
2 figs (or stevia sweetener)
Ice – 1 cup
Optional - 2 tablespoons raw cocoa powder

Directions: In a blender, blend all ingredients until smooth. Makes 2 servings.

And don’t forget your Alkalife!