Alkaline Food Cook Off!

A few months back I had the opportunity to teach a workshop for OLLI, Osher Lifelong Learning Institute, at Yavapai College. The theme was Alkaline foods. After our first hour of discussion and my teaching the students about alkaline foods and how good they are for our bodies, we had a cook off. It was a blast! Each contestant had several choice alkaline vegetables, some delicious spices and herbs, and a task of making an appetizing and appealing dish for all of us to eat and enjoy. They all did a great job. These pictures show how focused the contestants were and how amazing their creations turned out. Thank you everyone for a great experience!

Green Omelet

On occasion I get a desire for an egg omelet, but eggs don't always agree with me, especially the yolks. I had recently watched a food show where the chef added spinach greens to the eggs in his omelet so I decided to try this mix and to keep this recipe more alkaline and less clogging,  just use the egg whites. This is how it turned out:

First I chopped and simmered some onions, bell peppers, celery, peas, carrots and mung beans in the fry pan. I don't use a lot of oil, just some Bragg liquid aminos for flavor plus a little water to soften the veggies. After the veggies turn transparent in color, I add my eggs and cover the pan with a lid. I think the key to a good omelet is to blend the eggs in a blender until a little foamy before you pour them onto the vegetable mix. In this egg mixture I added two handfuls of baby greens and then did the blending.

Doesn't it look appetizing? It had a wonderful aroma while cooking and a delicious burst of flavor. What a great idea for getting more of those alkaline vegetables into your diet. Remember using just the egg whites is also more alkalizing. Good to know, right?

Green Drinks with Mung Beans and Baby Greens

When I was growing up my mother would experiment with all the greens in the garden. She loved being a creative cook. She got the bright idea of mixing spinach greens, lettuce, peppermint, chives, and anything edible that was green into a blender with some pineapple or apple juice. She even liked using dandelion greens. Then she would chug a lug like it was a delicious concoction! And it was! She was doing green drinks before the rest of the world even had the thought of them. My mom was amazing.

I followed her example and began making my own green drinks. I remember when my three gorgeous daughters began having their boyfriends over to the house for visits. I discovered a great way to get rid of these boys fast when it was time for them to go home. I would make a green drink and insist on them drinking some. One boy in particular would run out the door, jump off the porch and scurry on home just to avoid the green colored liquid! Too funny. I am glad he never tried it because he would have never left.

Since I have cut way down on my sugars I have discovered that I can make some wonderful green drinks with unsweetened almond milk. I almost like this better than the juices! I fill my blender 3/4 full of milk then I add my greens. My favored greens this week are the baby greens you can get in the grocery section at the store and my own home grown mung bean sprouts. The sprouts add a nutty flavor. I add about 2 hand fulls of the greens and sprouts to the milk, then I add some peppermint  and yarrow from my garden. I also add a good probiotic and some powdered calcium. I use the MegaCal by Young Living. If I need extra fiber I add a few spoonfuls of psyllium seed husk. If you need a little sweetener add some stevia. I blend this until smooth and drink it up. Yum!

Not only is this low carb and non dairy, but it's full of nutritional value and delicious!

Thanks mom, you are my inspiration!!