ALKALINE BREAKFAST RECIPES Eating-Veggies.com ALKALINE SMOOTHIES Alkaline Avocado Power Shake Serves 2 Ingredients 1 cucumber 2 tomatoes 1 avocado 1 handful of spinach leaves 1 lime ½ red pepper ½ teaspoon vegetable stock 1 scoop powdered Greens mix (optional) Directions Wash all of the ingredients thoroughly and then chop the cucumber, tomato, pepper and avocado roughly. Dissolve the vegetable stock in a small amount (50ml) of warm water.
Place the avocado and stock in the blender and mix into a paste. Next, add the high water content ingredients into a blender and blend until they are becoming more liquid. Finally add the spinach, lime and supplements and blend until all ingredients are thoroughly mixed. Early morning energy smoothie Avocado 1 Peeled, Chopped Spinach or Baby Greens 1 Large Handful Cucumber 2 Inch Slice, Chopped Lime ½ Squeezed Lemon ½ Squeezed Pineapple 2 Inch Slice, Chunked Ground Flaxseeds 2 Tablespoons Apple Juice 1 Small Cup (100-200ml) Water Optionally Added To Thin Consistency Preparation Place all ingredients in the blender. Blend, pour, drink, enjoy... Vegetable Smoothie 2 carrots 1/4 large beet Garden greens, romaine, arugula, dandelion greens, use what you have on hand 1 Apple
Few small slices of Watermelon Purified water, enough to get the preferred consistency 1 TBS Flax seeds Raw Breakfast Granola Smoothie ½ cup walnuts, dried dates, soaked at least 20 mins (add to taste) banana 1 medium apple strawberries (fresh or frozen) about 2 tsp ground flaxseed) water (I used 1/2 cup but you can use more to make it smoother) Directions blend all the ingredients together until smooth. pour into a bowl. Eat like a bowl of cereal. It's chewy and crunchy and sweet and all raw. or make more smooth and drink. If you're not raw, soymilk or almond milk would be good instead of water. You can add oatmeal, since I ate it like a bowl of cereal. Breakfast Detox smoothie 1 cup romaine 1 cup spinach 5 inch cucumber
2 tomatoes 1 avocado 1 lime or lemon A little cilantro and water = all in blender & enjoy STRAWBERRY PROTEIN SHAKE - 8 oz egg whites (8 pumps or 1 cup) - 4 oz milk of choice or water (use less if a thicker shake is desired) - 2 tbsp vanilla sugar free, fat free instant pudding powder* - fresh strawberries (7-9 medium size) - 3 tablespoons fat free cottage cheese - 5-7 ice cubes - 1 packet of Stevia (or other natural sugar free sweetener) Add all ingredients and pulse in a blender until smooth. ALKALINE EGG WHIE OMELETTES
Garden Omelet Ingredients Two egg whites 2 tbs green pepper, chopped 2/3 c spinach, chopped 2 tbs onions, chopped 1/2 c grape tomatoes (sliced) 1/2 c cheddar cheese shredded (low fat and optional) 1/2 c sliced mushrooms Directions This makes 1 serving Beat egg whites in bowl Mix remaining ingredients in another bowl (use 1/4 of the cheese) Warm non stick pan (spray with Pam) Pour egg whites into pan Put ingredients on one side of the egg whites With a spatula, slowly pull down the egg white and fold it over the vegetables Flip once Slide unto a plate, sprinkle remaining 1/4 c of cheese Enjoy! Plain Spinach Omelet
Ingredients: 3 egg whites 1 tablespoon nonfat milk 1/2 tsp dried mixed herbs Freshly ground black pepper 3/4 cup chopped fresh baby spinach 1 tablespoon reduced-fat shredded sharp cheddar or grated parmesan Preparation: Combine egg whites, milk and herbs in a small bowl. Coat a small nonstick skillet with cooking spray. Heat the skillet on medium to low heat. Add chopped spinach. As it wilts, pour egg white mixture over the spinach and allow to set around the edges. As the edges set, lift them gently with a spatula and tip the skillet to allow remaining liquid underneath. When the egg whites are set, sprinkle the cheese on top, then fold the omelet in half. Serve immediately. Southern-style Tomato Omelet Ingredients 1/2 cup grape tomatoes, halved 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste 5 large egg whites or 1 1/2 cups egg whites 1/4 cup roughly chopped flat-leaf parsley leaves
3 cups mixed baby greens Directions Position a rack on the shelf closest to the broiler, and preheat the broiler to high heat. Toss the tomatoes with the vinegar, and 1 teaspoon of the olive oil. Season with salt and pepper; set aside. Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the parsley. Add the remaining 2 teaspoons olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes. Transfer the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the tomato salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining tomato salad on top. Serve with the baby greens on the side. CEREALS Fruity Quinoa Ingredients 1/2 cup of quinoa
1 fresh apple Zest of 1/2 lemon, with a few drops of the juice 1/4 cup raisins, soaked overnight Cinnamon Directions: Cook according to package instructions. While the quinoa cooks, grate the apple and the lemon zest. Once quinoa is finished cooking, add the lemon juice, raisins and cinnamon, and let sit a bit in the pot before serving so everything gets warm. Serve in a bowl and decorate with apple slices and fresh mint. MIXED BERRY AMARANTH PORRIDGE 1/4 cup amaranth 1/8 tsp salt 1 cup water fresh or frozen raspberries, blueberries or strawberries! dash cinnamon Bring the amaranth, salt, and water to a boil. Reduce heat and simmer for 20 minutes. Top with berries, sprinkle with cinnamon. BUCKWHEAT CREPES
Ingredients 1 cup Buckwheat flour 2 Eggs 1 tablespoon Olive Oil 1/2 teaspoon ½ qt Water 3 tablespoons Olive Oil DIRECTIONS 1. In the mixer, add all ingredients for 1 minute. 2. If no mixer, put flour in a bowl add oil the eggs and salt. Mix vigorously. 3. Slowly add the water. 4. Mix quickly for 3 minutes to obtain a smooth mixture. 5. Let it stand for 2 hours, with a cloth over the top of the bowl. Oil your pan and flip both sides of your crepes when the pan is hot. MILLET MUFFINS Ingredients 2 1/4 cups whole wheat flour
1/3 cup millet 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 1 egg, lightly beaten 1/2 cup vegetable oil 1/2 cup honey Directions 1. Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups. 2. In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups. 3. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. BUCKWHEAT PANCAKES 1/2 cup of buckwheat flour 1/2 cup of rice flour 1 teaspoon baking powder 1 egg 1 cup milk 1 tablespoon oil 1 pinch of salt 1 tablespoon sugar
Directions: 1. Sift the flours in with the baking powder, then add a pinch of the salt and the sugar to the flours. Make a well in the center and pour in the egg yolk, milk & oil. Whisk well until combined. In a separate bowl, whisk the egg white until a stiff peak forms, and then gently fold into the batter. Melt butter in a heavy pan, pour some of the batter in & cook until bubbles appear on top. Flip the pancake & cook until golden. 2. Serve the pancakes with maple syrup! BREAKFAST BROWN RICE Ingredients 1 cup brown organic rice 2 cups water (you can substitute apple juice or other liquids) Optional Ingredients - Chopped raw nuts: almonds, walnuts, filberts, pine nuts, etc - Seeds (whole or ground): sunflower, pumpkin, sesame, flax, hemp, etc - Chopped dried fruit: raisons, currents, apricots, dates, coconut, etc - Sweeteners: honey, maple syrup, etc - Fresh or frozen fruit: berries, apples, peaches, bananas, etc - Dash of flavoring: cinnamon, dark chocolate (grated), allspice, vanilla extract, lemon or lime zest. Directions 1. Put the rice and water together in a pot and turn the heat to medium-
high. 2. When the water starts to boil, turn the heat to simmer and put a lid on the pot. 3. Set your timer for 50 minutes. 4. Water may seep out of the pot through the lid. This is ok. It the pot starts to boil over, you need to turn down the heat. 5. Don t lift the lid during cooking as you will let out too much moisture and the rice may burn before it s properly cooked. 6. When 50 minutes has passed, gently lift the lid and tilt the pan slightly to the side. If the rice holds in place, it is ready. If the rice starts to slide, there is still too much moisture in the pot, so put the lid back on and return it to the heat for a few more minutes. 7. To make the rice into breakfast cereal, simply spoon about one cup of either hot or cold cooked rice into a cereal bowl, add any optional ingredients you like and top it off with milk substitute. ALKALINE FRUITS- ONLY WHOLE AND RAW Lemons, Watermelon, Limes, Grapefruit, Mangoes, Papayas, Dates, Figs, Melons, Grapes, Kiwi, Berries, Apples, Pears, Raisins, Oranges, Bananas, Cherries, Pineapple, Peaches, Avocados. Eat as much of these fruits every morning as you wish and snack on them throughout the day! Randy Powell Eating-Veggies.com