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First published in 2008 by Dr. Annie Guillet DC www.alkalinecookbook.com www.alkalinecookbook.com.au Natural Vibe Pty Ltd Suite 36, level 3 12 Collins Street Melbourne VIC 3000 Tel. 03 96508488 Art and Styling Director: Michelle Predavec Web production: Paulo Freitag - Naswell Corp. Graphic design: Leanne Mostajo - Naswell Corp. Text Copyright 2008 Dr. Annie Guillet DC Photography Copyright 2008 Dr. Annie Guillet DC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or
otherwise, without the prior written permission of the author. National Library of Australia ISBN: 978-0-9805164-0-1
Conversion Guide:
You may find that cooking times vary depending on the oven you may be using. For fan-forced ovens, as a general rule, set the oven temperature to 20c (35f) lower then indicated in the recipe.
* Important Disclaimer: Your results will vary, as your physiology and living conditions vary. The information in this book is for educational purposes only and is not meant to diagnose or treat any illness. All matters concerning physical and mental health should be supervised by a health practitioner knowledgeable in treating that particular condition. Never begin a new diet or exercise regiment without the supervision of a qualified health practitioner. Neither the publisher nor author directly or indirectly dispense medical advice, nor do they prescribe any remedies or assume any responsibility for those who choose to treat themselves. Alkaline Cook Book |
3
INTRODUCTION
LIVING IN A FISH BOWL
Our body maintains a delicate PH balance. Our blood PH should be around 7.365 You can help balance your PH by diet.
There are many who believe that nearly all diseases are related to being too acidic. It has been found that yeast, bacteria, viruses, cancer and other diseases thrive in acidic, anaerobic (lacking oxygen) environments and can't live in an alkaline environment. Being too acidic is also associated with arthritis and inflammation. Our bodies are like a fish bowl If you take a fish bowl, add water and put a fish in the bowl, as long as you take care of the water in the fish bowl this will remain a healthy system. What will happen to the fish in the fish bowl if you do not take care of its water? The fish gets unwell and dies. The water in the fish bowl is like the water inside our body. Water is the most abundant compound in the human body. Our body water percentage is 70-80% consisting mostly of our skin, muscle mass, blood and lymph. Your entire body is soaked in lymph and there is a whole lymph system that is just as complex as your blood vessels where our organs live and function. If we do not take care of our body fluids, our cells will get unwell and will create malfunctions- a state of dis-ease - Then we will become sick, resulting in illness, disease, and premature death. This foul fish bowl water in our body is also known as "Acidosis" or "Toxicity". Just like in your fish tankall filters need to be thoroughly cleaned or replaced on a regular basis to function at its optimum potential and that will result in optimal health for you! Humanly, we cannot replace our own body filters. You may always buy another fish, however we only get one chance to keep our lungs, liver, kidneys and our lymphatic system working for us in a life time .This is why no matter what you have been eating, breathing or bathing in the past, to get your optimum health back and slow down ageing you need to consistently change and balance your human bowl water! We absorb toxins in our body through our respiratory system, our digestive system and our cutaneous system. Since it may be somewhat challenging to focus on all of these at once, in this book we will target the food we eat. This book shows you how to change the dirty, acidic, toxic water in your body allowing life into your cells through food. This new increased life flow into your cells creates the ideal and optimal environment to allow your body to heal, regenerate, rejuvenate and vibrate of energy from the inside out!
TABLE OF CONTENT
WEEKLY PLANNER .....................................................................................................................................8 Week One ..................................................................................................................................................9 Week Two ................................................................................................................................................10 Week Three .............................................................................................................................................11 Week Four ...............................................................................................................................................12 DRINKS.......................................................................................................................................................13 How do we know which food Alkalize our body? .....................................................................................27 BREAKFAST ...............................................................................................................................................33 SALADS ......................................................................................................................................................51 SOUPS AND MORE ...................................................................................................................................83 MAINS .......................................................................................................................................................109 DESSERTS ...............................................................................................................................................147 INDEX .......................................................................................................................................................159 ACKNOWLEDGEMENTS .........................................................................................................................160 MUST HAVE ALKALINE KITCHEN ..........................................................................................................161 ALKALINE TO ACID FOOD CHART .........................................................................................................162 CONVERSION TABLE ..............................................................................................................................164
WEEKLY PLANNER
Lets get started! Alkalize and Energize Step by Step information to get your body towards optimal health WAKE UPITS A BEAUTIFUL DAY! Grab the glass of alkaline water by your bed and drink it straight away. Make your way to the kitchen and Juice up! Break-your-fast with a drink and get your body started. Prep your breakfast and go and get ready for your day (shower, get dressed, get kids ready, lunch bags, work bag etc.) 6. Before you leave, allow time to sit down and have your breakfastif time is running outmake sure to plan to sit down at work to eat or after the morning rush is over. 7. You should be eating your breakfast within 2 hours of juicing up. 8. Coffee addiction? Keep it social with others by ordering a mint tea! 9. Before lunch make sure to drink 1 litre of water...alkaline water. In your water you may add chlorophyll, bicarbonate soda, barley grass, fresh pressed lemon juice. 10. Eat your lunch 3-4 hours later in a relaxed environment.breathe! 11. Allow at least 45 minutes after you have eaten your lunch to drink liquids again. This will ensure better digestion. 12. From now until dinner time you can nibble on your snack and make sure to drink another litre of water. 13. Have your dinner seated and in a happy moodyou are alkalizing well! 14. Between dinner and bed time you may choose to have a warm mint tea which helps with digestion and you must drink litre of water. 15. Go for a brisk walk in the evening for 45 minutes. Aerobic activities, such as brisk walking, swimming, and cycling will help your body get towards your optimal health. As one of the primary needs to an optimal functioning cell and body - is oxygen! 16. You must remember that you should allow at least 3 hours before your bed time and your last food intake. 17. If you have cravings be strong, drink more water or go to bed early! 18. Prepare your foods for the next day and have it ready to take with you this will encourage you to stay strong in your eating plan. Less temptation! 19. Prepare your alkaline water for your awakening. 20. Have a great night sleep! 1. 2. 3. 4. 5.
Week One
This week will be the most difficult as you will most likely go under a detox status. The absence of processed foods, caffeine and refined sugars may initially make you feel weak and low in energy. Your body will be working hard to push toxins out in doing a major clean up. Since you will be drinking at least 3 litres of water you will be helping this process flush all these toxins out, and urinating frequently. Instead of being annoyed be happy that you are eliminating the old dirty water and replenishing with the new fresh fish bowl water.
Week 1 Juices
Monday
Chlorophyll Thrill
Tuesday
Chlorophyll Thrill
Wednesday Thursday
Hot Lemon Water Chlorophyll Thrill
Friday
Chlorophyll Thrill
Saturday
Watermelon Juice
Sunday
Chlorophyll Thrill
Breakfast
Grapefruit Salad
Steamed Greens
Grapefruit Salad
Stuffed Avocado
Steamed Greens
Grapefruit Salad
Grapefruit Salad
Lunch Snacks
Artichoke salad
Swede Soup
Broccoli Salad
Alkaline Tabouli
Celery Sticks
Snow Peas
Celery Sticks
Dinner
Week Two
Week 2 Juices Monday
Home Made Lemonade
Tuesday
Chlorophyll Thrill
Wednesday
Hot Lemon Water
Thursday
Go Green
Friday
Chlorophyll Thrill
Saturday
Apple Celery and Carrot juice
Sunday
Chlorophyll Thrill
Breakfast
Grapefruit Salad
Steamed Greens
Bruschetta
Broccoli Salad
Grapefruit Salad
Lunch
Cauliflower Soup
Rainbow Salad
Grilled Kebabs With Home Made Lemonade Bloody Mary and Celery
Snacks
Cucumber Slices
Celery Sticks
Celery Sticks
Steamed Green Beans and Roasted Almonds Broccoli Quiche And Roasted Fennel
Dinner
Fish Florentine
Rainbow Salad
Breakfast At a first glance you may look at this planner and be shocked and think...STEAMED GREENS?! What an odd thing to eat for breakfast. You must think outside the box; the most common diet is an acidic one. This planner is designed so that you will alkalize your body one meal at the time. For most, broccoli and asparagus is not a breakfast foodbut why not!??! We must eat to replenish and energize our body with foods that taste great as well as feel great. You will learn to love your greens in the morning and forget what others have to say or thinkin a few weeks when your energy shoots through the roofthey will be doing it too!
Week Three
Eat as much as you would like as long as it fits onto the one platedo not go for seconds! Over eating will put strain on your digestive system. Remember your stomach is only as big as your two fists joined together.
Week 3 Juices
Monday
Grapefruit Juice
Tuesday
Carrot Zinger
Wednesday Thursday
Hot Lemon Water Chlorophyll Thrill
Friday
Bloody Carrot Juice Grated Apple and Sprouts with Soy Milk
Saturday
Chlorophyll Thrill
Sunday
Beetroot Juice
Grapefruit Salad
Breakfast
Grapefruit Salad
Fresh Tomatoes on Spelt Toast with Basil and Lemon Juice Laksa Soup
Lunch
Roasted Fennel with Basmati Rice Cucumber With guacamole Almond Ginger Stir-fry
Tomato salad
Falafel Wrap
Snacks
Celery Sticks With garlic mayo Falafel Balls and alkaline tabouli salad
Celery Sticks
Brazil Nuts
Celery Sticks With white bean dip Broccoli Quiche and alkaline coleslaw
Celery Sticks
Dinner
Week Four
Week 4 Juices Monday
Pear and Fennel Juice
Tuesday
Carrot Celery Apple Juice
Wednesday Thursday
Go Green Avocado Shake
Friday
Bloody Carrot
Saturday
Chlorophyll Thrill
Sunday
Beetroot Juice
Breakfast
Grapefruit Salad
Fresh tomatoes on Spelt Toast with Basil and Lemon Juice Caldo Verde
Quiche
Zucchini Loaf
Fish Burrito
Grilled Kebabs
Celery Sticks
Celery Sticks
Celery Sticks
Date Shake
Fish Tacos
Fish Florentine
Cucumber Salad
Quiche
DRINKS
Almond Milk
INGREDIENTS 2 cups fresh Raw Almonds 1 cup Pine Nuts Calico Cloth (for straining)
METHOD Soak 2 cups of fresh raw almonds and 1 cup of pine nuts overnight in a bowl of pure water (The water should be 1-2cm above the nuts to allow for swelling). In the morning drain the water and fill your blender with the almonds and pine nuts to about a 1/3 full, then add 2 cups of fresh water to fill the blender up. Blend on high speed until the mixture begins to spin and you have white creamy looking milk. Put the calico cloth over a large glass bowl or container (I prefer to wet the cloth with water first) and then pour some of the mixture on top, wrap the cloth around the mixture and twist the top then squeeze the mixture through with your hands (The meal and skins left in the cloth can be used Alkaline Cook Book | 13
for a nutty spread (Please see Spelt toast) or for a great body scrub. You will have approximately one litre of silky raw almond milk ready to use for drinking, shakes or jelly. This almond milk will keep for about three days in the refrigerator.
METHOD 1. Place all ingredients into juicer and pour into glass.
METHOD 1. Place the ice cubes in a glass. 2. Juice all ingredients and pour over ice. 3. Drink away!
Beetroot Juice
INGREDIENTS 1 Beetroot 1 Cucumber 3 Celery sticks
METHOD 1. Juice all ingredients and enjoy! 2. Add a splash of lime juice if too sweet!
Bloody Mary
INGREDIENTS 2 Tomatoes, peeled 4 Pale Green Celery sticks 1 teaspoon Braggs Amino Celtic Salt Fresh Water Ice cubes
METHOD 1. Cut the tomatoes into wedges and puree the tomatoes with a fork and hand remove the peel. 2. Put the tomatoes in a blender along with 3 juiced celery sticks add braggs amino and salt to taste and blend until smooth. Dress the drink with a Celtic salt edge, lemon ring and celery!
Carrot Zinger
INGREDIENTS 4 Carrots 1 Cucumber 1 small piece Ginger Root
METHOD 1. Juice all and love it! This makes a perfect cocktail!
Chlorophyll thrill
METHOD 1. Place the ice cubes in a glass. 2. Press the lime for its juice and pour over ice together with the chlorophyll. 3. Add water to fill the glass. 4. Drink away! If you like the taste of chlorophyll, add a teaspoon or more into your daily drinking water. Its alkaline and refreshing and different from the sodium bicarbonate taste!
Date Shake
INGREDIENTS 2 fresh Dates, pitted 1 cup fresh Coconut Milk Freshly grated Cinnamon to taste
METHOD 1. Refrigerate coconut milk before use to allow for better taste. 2. Use a hand electric blender to mix the ingredients. 3. Blend at high speed until the drink turns more into a chocolate colour or until the dates are completely chopped into very small pieces (2 minutes).
Go Green Juice
INGREDIENTS 2 Celery sticks Cucumber 1 teaspoon Barley Grass Powder 1 small piece of Lime, peeled ripe Avocado Ice cubes
METHOD 1. Place the ice cubes in a glass. 2. Juice the celery, lime and cucumber and pour over ice to chill the juice. 3. Blend avocado, juice (leave out the ice) and barley grass powder until smooth. Serve with a wedge of lime You may Drink a la TEQUILA STYLE. Lick celtic salt, drink and bite the lime!
METHOD 1. Place all ingredients into juicer then pour over ice.
Home-Made Lemonade
INGREDIENTS 2 Yellow Apples 5 Lemons, cut into circles 3 cups Fresh Water Ice cubes
METHOD 1. Pass the apples through a juicer. 2. Pour juice into a large jug and add lemons and water. 3. Stir well until you can see the lemon particles in the water. 4. Refrigerate for 1 hour. 5. Pour over ice when serving.
Hot Lemonade
Just boil some water and add fresh lemon slices. You may choose the amount of lemon you put in your water. Lemon will make your drink very alkaline!
Mohito Fresh
INGREDIENTS Mint leaves 3 Lime wedges Splash of Water Ice cubes
METHOD 1. Place the ice cubes in the glass. 2. Squeeze the wedges over the ice and drop the wedges into the glass. 3. Between your hands tap the mint leaves to allow the flavour to come through and drop into the glass. 4. Add a splash of water and a straw. 5. Drink away!
METHOD 1. Place the ice cubes in the glass. 2. Juice all ingredients and pour in the glass to chill the juice.
Peppermint Tea
Use some fresh mint leaves and tap them between your hands before you drop them into your hot water this will release the flavour. You should refrigerate a jug of peppermint tea and drink the next day. The flavour will definitely come out more. For a stronger tea, finely chop leaves and place in a tea bag holder.
METHOD 1. Juice the celery, and then add juice and other ingredients into a blender. 2. Blend until smooth.
Watermelon Juice
INGREDIENTS 2 cups seedless Watermelon, cubed 3 Celery sticks
BREAKFAST
INGREDIENTS 5 tablespoons Apple Cider Vinegar 1 teaspoon Fennel Seeds, crushed cup Olive Oil Celtic Salt and Pepper to taste 2 White Grapefruit 1 Radicchio, tear into pieces 2 cups Baby Spinach leaves cup black non-pitted Olives
METHOD 1. Combine the vinegar, fennel seeds, oil, salt and pepper together. 2. Peel the grapefruits and remove the skin on each quarter. 3. Marinate the grapefruits into the vinaigrette for 1 hour or overnight. 4. Add the mixture to the spinach and raddichio leaves and the olives.
INGREDIENTS 1 cup Almond Meal 1 Apple, grated 1 cup Buckwheat Sprouts teaspoon Cinnamon teaspoon Nutmeg cup Soy Milk Grated Ginger to taste
METHOD 1. Combine apple, cinnamon, nutmeg, ginger and buckwheat sprouts in a bowl. 2. Incorporate the almond meal. 3. Pour soy milk for a moist breakfast. Also enjoyed with almond milk.
Earthly Muesli
INGREDIENTS cup Pepitas ( Pumpkin Seeds) 3 cups Spelt Oats Handful Goji Berries cup LSA mix 1 cup Raw Almonds cup bitter 100% Cocoa Chips METHOD 1. Measure all ingredients and mix in a container. 2. Serve with hot water, almond milk, soy milk, fresh pressed apple juice, grapefruit juice or carrot juice. Dare to try it with different toppings! Topping must be alkaline to keep 80/20 ratio.
Spelt Oats
INGREDIENTS cup Spelt Oats 1 cups hot Water 3 Lemon juice METHOD 1. For warm porridge mix all ingredients in a pan and simmer to the consistency desired. 2. For cold oats, place flakes in a bowl and pour over almond milk or soy milk. 3. Try it mixed in with a carrot zinger juice and a little cinnamon! Spelt is neutral so all you add to it must be alkaline otherwise you will have an acidic breakfast.
INGREDIENTS 1 slice Spelt Bread cup Nut Grain left from your Almond Milk 3 tablespoons Tahini 1 pinch Celtic Salt
METHOD 1. Combine the almond nut and pine nut mix left over from your almond milk, in a bowl with tahini and the salt. Mix until smooth. 2. Add a little hot water if the mix isnt as smooth as you would like. 3. Spread evenly on spelt toast.
Steamed Greens
The name says it all! Select any green veggies you can find and steam them lightly.
Eat and devour bare or with some Celtic salt Mix flax seed vinaigrette or simply squeeze lemon juice onto it! Thats a real alkaline brekkie!
SALADS
Alkaline Coleslaw
INGREDIENTS 1 cup Red Cabbage, shredded 2 cups Green Cabbage, shredded 3 Carrots, shredded cup fresh Parsley, chopped Lemon juiced cup Flax Seed Oil Celtic Salt and Pepper to taste METHOD 1. Combine cabbage and carrot in a large bowl. 2. Blend oil, salt and pepper, lemon juice and parsley 3. Combine all ingredients and refrigerate for 1 hour.
Alkaline Tabouli
INGREDIENTS 2 cups Parsley, chopped 2 large Tomatoes, diced 1 Red Onion, diced 1 Cucumber, peeled and diced 2 Lemon juice 1 tablespoon Sesame Seeds 2 tablespoons chopped Mint 1 tablespoon Olive Oil METHOD 1. Combine and mix well all the ingredients in a bowl and refrigerate for at least 1 hour. 2. Eat as a side accompaniment to falafel balls, or into a wrap with some tahini sauce.
DRESSING: 1 teaspoon Dijon Mustard 1 tablespoon Balsamic Vinegar 2 tablespoons Olive Oil
Broccoli Salad
INGREDIENTS 1 Broccoli 1 large Red Onion, chopped cup Parsley, chopped 1 cup Celery, diced 4 Spring Onions, chopped 1/3 cup Flax Oil Dressing see steamed greens METHOD 1. Cut Broccoli into small pieces. 2. Mix ingredients and chill for 1 hour.
DRESSING: 1/2 Lemon Juice 1 large Spring Onion, minced 1 tablespoons Dijon Mustard cup Olive Oil 2 teaspoons fresh Tarragon, minced Celtic Salt and Pepper
1. Halve each artichoke bottom and cut each half into wedges. 2. Whisk together the lemon juice, spring onions, and mustard then gradually whisk in the olive oil. 3. Add the tarragon; season to taste with celtic salt and pepper. 4. Put the artichoke wedges in a salad bowl and add 2 tablespoons of the dressing. Mix well. 5. Add the lettuce and the remaining dressing and toss gently.
Cucumber Salad
INGREDIENTS 2 cups Cucumbers, sliced long 2 tablespoons Parsley, chopped 1/3 cup Peppermint, finely chopped Lemon Juice 1 tablespoons Olive Oil or Flax Seed Oil METHOD 1. Combine the cucumbers, parsley, mint, lemon juice, oil in small bowl. Toss together. 2. Chill for several hours or overnight. Toss before serving.
Greek Salad
INGREDIENTS 2 Cucumbers, cubed 3 Tomatoes, sliced in quarters 1 clove Garlic, minced 10 Black Olives 300 grams Hard Tofu 1 Oak leaf Lettuce 1 Red Onion, finely chopped 1 teaspoon Lemon juice 1 teaspoon Oregano cup Olive Oil METHOD 1. Blend the garlic, olive oil oregano, lemon juice. 2. Add the tofu and leave to marinate at least 1 hour. 3. Add the tomatoes, cucumbers, olives, onions and stir all ingredients together 4. Tear the lettuce into eatable pieces and place in a bowl. 5. Pour the vinaigrette mixture onto the lettuce.
Rainbow Salad
INGREDIENTS 1 Yellow Capsicum, sliced long 1 Red Capsicum, sliced long 1 Orange Capsicum, sliced long 1 cup Red Cabbage, sliced 1 cup Snow Peas queued 6 Baby corn, boiled 8 Yellow Squash, halves 1 teaspoon Sesame Seeds 2 Garlic clove, minced Celtic salts to taste cup Olive Oil METHOD 1. In a wok, steam fry the yellow squash, salt and garlic until squash is at desired firmness. 2. Add snow peas and corn steam for 3 minutes. 3. Put the veggies in a bowl and add the capsicums, sesame seeds and oil. Mix well. 4. Lay the cabbage on the plate and pour veggies on top. Add salt to taste.
Bruschetta
INGREDIENTS 6 slices Spelt Bread 2 tablespoons Olive Oil 2 cloves of Garlic, peeled and halved 5 Tomatoes 1 Red Onions, finely chopped 2 tablespoons fresh Basil leaves, chopped 1 tablespoon Olive Oil for drizzling Celtic Salt and Pepper to taste METHOD 1. Place the slices of bread on a grill plate and brush both sides with olive oil. 2. Grill until browned and then turn them over, apply more olive oil and brown this side. 3. Take the bread out of the grill and rub one side with garlic cloves. 4. Cut and deseed the tomatoes, combine with onion basil, olive oil and chopped garlic cloves. 5. Drizzle olive oil and season to taste.
AVOCADO LAYER: 1 large Avocado 1 cup Almond Meal 2 teaspoon Lemon juice Celtic Salt to taste teaspoon Chili Powder
Cauliflower Soup
INGREDIENTS 1 White Leek, sliced 1 Cauliflower 1 teaspoon Flax Seed, grounded 1 Garlic clove, chopped teaspoon Nutmeg 1 teaspoon Celtic Salt 3 cups Water METHOD 1. Steam - fry the leek with the garlic in boiling water - incorporate leek mixture cauliflower, flax seed powder, nutmeg and salt. 2. Boil for 5 minutes before blending with an electric mixer
Creamy Guacamole
INGREDIENTS 1 Spring Onion, chopped 1 tablespoon fresh Parsley, chopped 2 Garlic cloves, minced 300 grams Silken Tofu fresh Lemon juice 1 tablespoon Apple Cider Vinegar teaspoon Celery Salt 1 large ripe Avocado, pitted and peeled Salt and Chili Powder to taste METHOD 1. Blend all ingredients until texture is smooth.
Finger Limes
Australian Native Finger Limes come in various colours, both inside and out - with pulp colours ranging from white to pink, lime green and lemon. The pulp of this native citrus which is about the size and shape of an adult finger consists of large individual vesicles of juice, like salmon caviar in size and texture. Try to impress friends with this delicious hors doeuvre You will need: 1 Cucumber, sliced 1 small piece Smoked Trout Alkaline Garlic Mayo 1 Finger Lime of your choice Place a sliced piece of fresh cucumber with smoked trout a dollop of alkaline mayo and caviar-Lime to dress it up! Yummy!
Garlic Mayo
INGREDIENTS 2-3 Garlic cloves 300 grams Silken Tofu cup Olive Oil Lemon juice Celtic Salt and Pepper to taste METHOD 1. Crush the garlic cloves and blend with tofu until smooth. 2. Gradually add the oil into the tofu at maximum speed until the ingredients are well incorporated and the texture is light and fluffy. You can also manually beat the oil into the tofu mixture until the mayo is smooth. 3. Season to taste.
DIPPING SAUCE: 1/3 cup Raw Almond spread 2 tablespoons Tahini 1 tablespoons Sesame Oil
MAINS
Chili Bowl
INGREDIENTS 1 Onion, chopped 5 Tomatoes, cubed 1 Green Capsicum, chopped 1 Red Capsicum, chopped 1 cup cooked Lima Beans or Red Kidney Beans Chili Powder to taste 2 tablespoons Olive Oil 1 pinch of Salt METHOD 1. Place in a hot pan the cubed tomatoes, salt and chili powder with 1 cup of water. 2. Stew for 5 minutes and add the onion, the capsicums and the beans. 3. Let it simmer for 5 minutes. 4. Serve in a bowl and add the olive oil before serving. Make sure vegetables stay a little crunchy to preserve their maximum alkalinity.
Fish Florentine
INGREDIENTS 3 cups Baby Spinach leaves 2 fresh water Basa Filets 300 grams Silken Tofu 1 teaspoon Celtic Salt 1 clove Garlic, minced 1 teaspoon freshly Grounded Pepper Almond flakes Lemon wedges Olive oil METHOD 1. Blend tofu, salt and pepper and garlic until creamy. 2. Place the fish filets on an oiled oven tray. Pour sauce over fish and cover with raw almond flakes. 3. Bake at 200c for 15 minutes. 4. In a plate lay baby spinach and drizzle olive oil, squeeze a lemon and salt to taste then put the florentine filet on top.
Fish Poppers
INGREDIENTS 1 Filet Sole Fish 1 teaspoon fresh Coriander 1 clove Garlic 2 sticks Celery, finely chopped 1 pinch Chili Powder 1 teaspoon Turmeric 1 teaspoon Curry Powder 1 pinch Celtic Salt 3 large Sweet Chili Salsa 5 Tomatoes, diced 1 Onion, chopped 1 pinch Celtic Salt METHOD 1. Steam fry the fish in a hot pan with all the ingredients except the sweet chili when the fish is cooked bring all the ingredients into a bowl and mash together until it is like dough. 2. Cut the top of the sweet chili and remove all seeds. 3. Fill the poppers with the mixture. 4. Bake in the oven for 20 minutes at 180c. 5. Mix the tomatoes, onion salt and cayenne pepper to taste for topping salsa. Also delicious with alkaline garlic mayo. And spring onion and chives.
Fish Taco
INGREDIENTS Iceberg Lettuce, shredded Creamy Guacamole 1 Lime juice 2 tablespoon Parsley, chopped Onion 1 White Fish Filet Taco Spice mix Taco Shells METHOD 1. Place taco shells in the oven, just to let them warm up and be crunchy. 2. Mix tomatoes parsley, onion and lime juice, add chili powder for a hotter salsa or fresh green chilis. 3. Steam fry the white fish filet with the taco spice mix until fish is cooked. 4. Dress up your taco shell with a bottom of fish mixture full and fill the rest with salsa and iceberg lettuce. 5. Dip in guacamole and bite into a Mexican fiesta!
Green Curry
INGREDIENTS 1 long cut Onion 1 Broccoli head, in florets Cauliflower, in florets cup Coconut Milk cup fresh Coriander leaves 2cm Radius Ginger piece 10cm Lemon Grass stick 1 Green Chili, minced 1 Lime juiced 1 Bok Choy teaspoon Green Curry Paste METHOD 1. In a wok steam fry the onion, broccoli, cauliflower, ginger, lemon grass and chili in cup of water. 2. After 4 minutes squeeze lime juice and stir into the ingredients. 3. Pour the coconut milk and add the green curry paste and the coriander leaves. 4. Simmer and cover for 5 minutes. Delicious over steamed rice20% rice! Even if basmati rice is meant to be neutral keep your water foods in majority.
Grilled Kebabs
INGREDIENTS MARINADE: Lemon juiced Grapefruit juiced tsp Lemon Grind 1 tsp fresh grated Ginger 1 crushed Garlic clove teaspoon Chili Powder 1 teaspoon Sesame Oil 2 tablespoons Olive Oil METHOD 1. Mix all marinade ingredients and soak the tofu in marinade for 3 hours. 2. Drain the tofu cubes and coat tofu with sesame seeds. 3. Place tofu and vegetables on the skewers. 4. Place the kebabs on a tray and brush it with the marinade. 5. Bake in the oven at 200c for 25 minutes or until the vegetables are cooked. 6. Meanwhile, seed the chili and combine pesto ingredients in the food processor along with the rest of the marinade.
KEBABS: 300 grams firm Tofu, 16 cubes 3 tablespoons Sesame Seeds 2 Zucchini, widely chopped 8 pieces 1 Red Capsicum, 8 square pieces 1 Yellow Capsicum, 8 square pieces 16 Cherry Tomatoes 8 Kebab Skewers Pesto 1 small Green Chili 2 tablespoons fresh Basil, chopped 2 tablespoons Coriander, chopped 2 tablespoons fresh Mint, chopped 1 tablespoons fresh Parsley, chopped Celtic Salt to taste
Quiche
INGREDIENTS PASTRY: 1/3 cup Almond Meal cup Buckwheat Flour 2 teaspoon Water 1 tablespoon Olive Oil 2 tablespoons Tahini 1 teaspoon Celtic Salt 1 teaspoon Chilli Powder METHOD 1. Mix pastry ingredient together until the mix becomes doughy. 2. Lay in an aluminium foil pie crust plate. 3. In a bowl, blend garlic, mustard, chili, tofu parsley and salt. 4. Stir in the broccoli and the onions 5. Pour mix into the pie shell. 6. Bake in the oven 35-40 minutes at 180c.
FILLING: 1 Onion, sliced 1 teaspoon Garlic, crushed 2 cups floret Broccoli, steamed 1 teaspoon Dijon Mustard cup Parsley teaspoon Ground Chilli 1 teaspoon Salt 300 grams firm Tofu
DESSERTS
Almond Jelly
INGREDIENTS 3 cups Almond Milk 5 Dates 2 teaspoons Agar-Agar Powder (or 2 tablespoons Agar Flakes) teaspoon Almond extract (may use Coconut or other extracts for different flavour) METHOD 1. Put one cup of almond milk in a saucepan, and stir the dates into it until dissolved. 2. Sprinkle the agar powder over the surface of the almond milk and stir. 3. Bring the mixture to a slow boil and cook, stirring constantly, until the agar is completely dissolved. 4. Add the remaining two cups of almond milk, stir well, and pour into small dessert bowl or a single large mould 5. Cover and refrigerate until set, about a 1 hour.
Chocolate Mousse
INGREDIENTS 300 grams pack Silken Tofu 2 teaspoons Cocoa Powder unsweetened 1 teaspoon Raw Honey Cocoa Chips METHOD 1. Mix ingredient except coco chips in a blender. 2. Refrigerate until serving time then sprinkle cocoa chips on top. 3. * Add more honey to taste. *JUST REMEMBER honey is acid!
FILLING: 1 can Coconut Milk cup Coconut, shredded cup LSA mix 2 Lime juice 2 Dates, minced
METHOD COCONUT ICE CREAM: 1. In a saucepan combine the LSA Mix with the soya milk, dates and the vanilla extract, mix well. 2. Bring to boil, stirring constantly and simmer for 2 minutes. 3. Cover with a lid and allow to cool. 4. Place mixture in ice cube trays and freeze. NUTTY ICE CREAM: 1. Place the nuts in a food processor until fine. 2. Add 1/3 cup coconut milk and process again. 3. Place mixture in ice cube trays and freeze. 4. Combine the two ice cream cubes and the remaining coconut milk and blend until desired texture.
INDEX
A
Alkaline Coleslaw, 51 Alkaline Tabouli, 53 Almond and Ginger Stir Fry, 109 Almond Jelly, 147 Almond milk, 13 Apple Celery and Carrot, 15 Asparagus Beet and Pine Nut Salad, 55 Asparagus Crepes with Hollandaise Sauce, 111 Char Grilled Calamari, 113 Chili Bowl, 115 Chili Chickpea Dip, 95 Chili Prawn Salad, 117 Chlorophyll thrill, 21 Chocolate Mousse, 149 Creamy Artichoke Salad, 63 Creamy Guacamole, 97 Cucumber Salad, 65 Green Beans and Almonds, 71 Green Curry, 127 Grilled Kebabs, 129 Red Cabbage Carrot and Sesame Salad, 77 Rice Paper Rolls, 103 Roasted Fennel and Mint, 79 Romano Spelt Pasta, 137
H
Home-Made Lemonade, 25 Hot Lemonade, 26
S
Scrambled Tofu on Spelt Toast, 41 Sesame Tuna Steak with Brussel Sprouts, 139 Smoked Tofu Laksa, 141 Snow Pea Sorbet, 105 Spelt Oats, 43 Spelt Toast Almond Spread, 45 Spicy Avocado Shake, 31 Spinach and Grilled Eggplant Lasagne, 143 Steamed Greens, 47 Stuffed Avocado Slice, 49 Swede and Fennel Soup, 107
L
Lime and Coconut tart, 151
D
Date Shake, 22
B
Bare Pear juice, 16 Beetroot Juice, 17 Beetroot Stack, 83 Bloody Carrot Juice, 18 Bloody Mary, 19 Brazilian Tomato Salad, 57 Broccoli Salad, 59 Bruschetta, 85 Buckwheat Crepes with Alkaline Syrup, 33 Butternut Pumpkin Soup, 87
E
Earthly Muesli, 39
M
Mohito Fresh, 28 Mung Sprouts Crunchy Salad, 73
F
Falafel Wrap with salsa and Tahini Sauce, 119 Fennel and Chokoes, 67 Finger Limes, 99 Fish Florentine, 121 Fish Poppers, 123 Fish Taco, 125 Flax Seed Vinaigrette, 47
N
Nutty Ice Cream, 153 Nutty Zucchini Loaf, 131
P
Pear and Fennel juice, 29 Peppermint Tea, 30
V
Vanilla and Raspberry Muffin, 155 Vanilla Custard Cream and Berries, 157
C
Caldo Verde Soup, 89 Carrot and Avocado Terrine, 91 Carrot and Mint Salad, 61 Carrot Zinger, 20 Cauliflower Soup, 93
G
Garlic Mayo, 101 Go Green Juice, 23 Grapefruit and Radicchio Salad, 35 Grapefruit Juice, 24 Grated Apple and Sprouts, 37 Greek Salad, 69
Q
Quiche, 133
W
Watermelon Juice, 32 White Bean and Mint Salad, 81 White Bean Burrito, 145 White Bean Dip, 97
R
Rainbow Salad, 75 Rainbow Trout over Veggie Mash, 135
ACKNOWLEDGEMENTS
By Dr. Annie Guillet DC My passion for living at an optimal health level is constantly driving my life into many projects and adventures. This ALKALINE COOKBOOK turned out to be one of the most challenging and exciting so far! The time spent in creating this book, has been special to me, because of the moments filled with emotions and the great time spent with the people who helped and supported me through the process. Everyone on the ALKALINE COOKBOOK project has worked as a team to create the most beautiful book. We should be proud of what we have achieved and to have created the gift of optimal health for you to appreciate. It is when we come together that we are most powerful; there is a perfect synchronicity in which events takes place. When we get together ... magic happens! ...and for that I would like to thank Michelle, Paulo and Leanne. You are the best!
It is with courage and dedication that I present to you this gift of health as you may be buzzing to enjoy what your body can really give you once it is functioning at its optimal level.
Very Acid Foods Dont Eat It - You Will Die!!! Just Kidding!
Artificial Sweeteners Beef Beer Chocolates Coffee Fruit juice (sweetened) Liquor Ocean Fish Pickled vegetables Pork Sardines (canned) Tea (black) Tuna (canned) Veal Wine
CONVERSION TABLE
U.S. to Metric
Capacity 1/5 teaspoon = 1 millilitre 1 teaspoon = 5 millilitre 1 tablespoon = 15 millilitre 1 fluid ounce = 30 millilitre 1/5 cup = 50 millilitre 1 cup = 240 millilitre 2 cups (1 pint) = 470 millilitre 4 cups (1 quart) = .95 litres 4 quarts (1 gal.) = 3.8 litres Weight 1 ounce = 28 grams 1 pound = 454 grams
Metric to U.S.
Capacity 1 millilitre= 1/5 teaspoon 5 millilitre = 1 teaspoon 15 millilitre = 1 tablespoon 30 millilitre = 1 fluid oz. 100 millilitre = 3.4 fluid oz. 1 litre = 34 fluid oz. 1 litre = 4.2 cups 1 litre = 2.1 pints 1 litre = 1.06 quarts 1 litre = .26 gallon Weight 1 gram = .035 ounce 100 grams = 3.5 ounces 500 grams = 1.10 pounds 1 kilogram = 2.205 pounds 1 kilogram = 35 ounce
REFERENCES
Dr. Robert O Young - ph Miracle Anthony Robbins Unleash the Power Within The World Wide Web