David Kirby, alkaline specialist here at AlkaWay, stunned the team with his utterly delicious dessert at our Christmas party last week. I asked him to put together a Christmas feast along roughly alkaline principles. Here it is with acknowledgements also to Dr Annie Guillette’s wonderful Alkaline Cookbook available here.
6 slices Spelt Bread
2 tablespoons Olive Oil
2 cloves of Garlic, peeled and halved
1 Red Onions, finely chopped
2 tablespoons fresh Basil leaves, chopped
1 tablespoon Olive Oil for drizzling Celtic Salt and Pepper to taste
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 de-seed the tomatoes, combine with onion basil, olive oil and chopped garlic cloves.
5. Drizzle olive oil and season to taste’
Rice Paper Rolls
lceberg Lettuce, thinly sliced Carrots, sliced long and thin Cucumbers, sliced long and thin Coriander leaves Rice Paper Rolls
1/3 cup Raw Almond spread
2 tablespoons Tahini
1 tablespoons Sesame Oil
1. Bathe the rice paper in a plate filled with hot water until the paper soften and turns transparent.
2. Put out of the water and lay in a wet plate.
3. Layer the coriander leaves, the carrots and cucumbers with the desired quantity and fill with iceberg lettuce.
4. Close sides onto content and roll the rice paper tight onto the vegetables.
5. Refrigerate for at least 20 minutes to allow the paper to become firm again
6. Blend almond spread tahini and sesame oil and use to dip your rice paper rolls. You may coat the rice paper with the dipping sauce if you are not a dipper!
Soup Avocado-Broccoli Soup
Broccoli – 4-6 Florets
1 medium Red Onion
1 Green Capsicum
1 Celery Stalk
2 Cups of Vegetable broth
celtic sea salt and black pepper
Procedure:: 1. Chop onion and broccoli
2. Heat the broth but do not bring to boil
3. Add the chopped onion and broccoli to broth and warm through for a couple of minutes
4. Add the mixture to a blender
5. Add other ingredients and blend to smooth and silky
6. Add soup back to pan and re heat, but do not bring to boil
7. Add salt and pepper to taste – serve
Roasted Fennel and Mint
2 Fennel Root ,cut long
1 White Onion, chopped
3 Celery sticks, cut wide Sesame Seeds
1 cup Mint, chopped
2 teaspoons Olive Oil
2 pinch Celtic Salt
1. Mix all ingredients together and put in the oven for 20 minutes at 180′c.
Green Beans and Almonds
2 cups fresh Green Beans, trimmed
4 cloves Garlic, minced
6 fresh Ginger, thin slices
3 tablespoons Sesame Oil
2 pinch Salt
1 teaspoon Curry Powder
2 teaspoons Raw Honey
1/4 cup Water – steam fry
1. Bring a pot of water to a boil and add beans for 3 minutes.
2. Remove from pot and immediately plunge into a bowl of cold water. Allow to sit for a minute or two, then drain and set aside.
3. ln a bowl whisk sesame oil, garlic, ginger, raw honey, curry and salt.
4. Mix Green Beans to dressing and steam fry until beans are at desired firmness. Garnish with toasted almonds.
2 cups Cucumbers,sliced long
2 tablespoons Parsley, chopped
1/3 cup Peppermint, finely chopped
½ cup Lemon Juice
1 tablespoons Olive Oil or Flax Seed Oil
1. Combine the cucumbers, parsley, mint, lemon juice, oil in small bowl. Toss together.
2. Chill for several hours or overnight. Toss before serving.
Carrot and Mint Salad
5 big Carrots,grated
1/2 cup Mint leaves, chopped
2 tablespoons Apple Cider Vinegar
2 tablespoons Flax Seed Oil
1. Mix and refrigerate for 20 minutes.
Roasted Turkey Breast (David’s acidic treat – Oh well it is 80% – 20%)
Dark Chocolate Mousse Cake Crust:
3/4 cups almonds
1 200g pack of vegan Chocolate Chip cookies
1/2 cup of Coconut Oil
Grind the almonds in a food processor.
Add the Chocolate chip cookies and continue to process into a crumbly texture.
Add melted coconut oil the base holds together when pressed.
Press into the bottom of an 8″ spring form pan.
Set aside in freezer while making the filling.
1 cup water
1/1/2 cups cashews
1/2 cup maple syrup
1 1/2 cup cacao powder
6 drops stevia
1 teaspoon vanilla extract
1 teaspoon himalayan salt
1 cup melted coconut oil
Combine all ingredients but the oil, until smooth and creamy. Add the final ingredient and blend to incorporate. Pour the mixture over the crust and chill in the fridge until firm, at least 6-8 hours.
Coconut and Cashew Cream Ice Cream
2 cups filtered apple juice
2 Tbsp melted coconut oil
1/4 cup powdered sugar or to taste
1 tsp vanilla or to taste
1 cup raw cashews
Directions for Cashew Cream
1. Bring the cashews and juice to a boil, then reduce heat and simmer until the cashews soften (5 – 10 minutes)
2. Cover, and leave to cool for a couple of hours, or overnight in the fridge
3. Drain the cashews, reserving the liquid
4. Blend the cashews with the oil and vanilla, adding a small amount of the reserved juice as needed to help things along. Use as little liquid as possible – the cream should be thick
5. Add the sugar gradually, testing until it has the right amount sweetness for you
6. Using a rubber spatula, transfer the cream from the blender to a covered storage container, and re-frigerate until needed
4 cups coconut milk (full fat)
1 cup Cashew Cream
3/4 cup granulated sugar pinch of salt
1 TBSP vanilla extract
1/2 vanilla bean, slit lengthwise, and scraped* (optional)
Stir the coconut milk, Cashew Cream and sugar together over a gentle heat until the sugar is dissolved.
Add the salt and vanilla and freeze in an electric or hand operated ice cream freezer.
If you’ve got this far you have realised it’s not a strict alkaline Christmas feast, but hey, what’s one day in 365?
Happy Christmas!.. and thank you so much, David!