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Every day I receive a quote from this website. This one seems to echo my increase in postings about the environment, Mother Earth, ecology and all the information I receive on climate change. This quote spoke to me and maybe it will speak to you. The key word, I think, is BALANCE! We need to balance our needs and those of the planet is we are both to survive!
We are coming to a crossroad in our lives when we’ll have to decide whether or not we’re going to live for our own personal gain or for the gain of humanity. It is with each of us that integrity must begin in order to bring harmony and balance to this planet.
MY NOTE: Last Friday I had a ZOOM cooking class to explore foods to keep our bones and minds healthy. Here are the recipes based on the importance of eating more alkalizing foods (ex. green veggies) and fewer acidic foods (meat, dairy, grains, too much fruit) with photos and some links to more information on Acid/Alkaline foods. You can Google Acid/Alkaline charts for your own guide to which foods are best. Also, there are many articles on this topic, which correlates to the yin/yang concept in macrobiotic cooking.
Â RECIPESwith Alkalizing Veggies
P.S. Having difficulty with Word Press format, so the type may be different in some of the recipes. Apologies!
Here are 3 cooking-by-the-strings-of-your-apron recipes that embrace more alkalinity and less acidity, with the idea of 80% alkaline foods and 20% acid foods, which is also the profile of each of our cells. I told the class that I now double the amount of (alkalizing) veggies with whatever acidic food I might make, such as pasta, even gluten-free. Fresh foods without sugar or too much salt, with emphasis on green veggies is good for the brain, the bones, and the rest of the body.
The highly alkalizing foods are: grasses, cucumber, kale, spinach, parsley, broccoli, sprouts and sea veggies, plus green drinks.
Â Broccoli (high alkaline food) with Tofu (alkalinity is 7.5 pH once digested)
(Think about having twice as much broccoli as tofu, still less alkalizing than broccoli, although some charts may vary.)
2 large stalks of organic broccoli
Â½ container of org. tofu
Ginger, tamari soy sauce, garlic
Avocado Oil Spray
1. Wash and cut broccoli into smaller pieces lengthwise, removing thick stalk at the
bottom and use for soup stock.
2. Set aside broccoli and put up a pot with steamer basket, filling pot with
water to just under the basket.
3. While water is coming to a boil, spray a fry pan with oil and place 1â thick
slices of organic (and sprouted is available) tofu. Cook over medium heat and turn,
allowing the pieces to become brown-edged.
4. While cooking tofu, add broccoli to steamer and cook about 5-7 minutes,
fork tender but not mushy. Remove and place in the center of a platter.
5. Cut tofu into bite-sized pieces and place around the edge of the Enjoy! Can be eaten
cold, but I prefer hot.
(Spray again with oil, sprinkle on sesame seeds and use tamari as needed.)
Tabouli is traditionally made with cracked wheat (bulghur). This is a gluten-free version high in alkalinity.
Â One cup cooked (sprouted) quinoa (Mildly alkaline)
Soup stock or filtered water (or directions on pkg)
Two cups raw veggies of your choice
Lemon juice (Moderately Alkaline)
Olive oil spray
Parsley (washed & chopped)
Salt & Pepper other spices of your choice
Org. Lettuce for platter
1. Rinse quinoa well and prepare according package directions. (My sprouted quinoa says Bring 1 1/2 cups
water to a boilÂ and add 1 cup quinoa, well rinsed. But this makes too muchÂ so I cut the recipe in half.)
Cook 10-15 minutes until water is absorbed and quinoa is fluffy. Spray on some olive oil and set aside to cool.
2. While quinoa is cooking, mince 2 cups of veggies of your choice. (The acid/alkaline charts are my guide.)
Add minced veggies to cooled quinoa. Add a small amount of lemon juice to taste, plus chopped parsley.
3. When Quinoa mixture is chilled, place washed, organic lettuce on a serving platter, spoon on “tabouli,”
and top withÂ sprouts or micro-greens of your choice. (I used arugula.)
Summer Squash Stir Fry
I picked up this recipe from my brother, who made it for me several years ago on one of my visits to R.I. to see him and my sister-in-law. I like making this because it brings back fond memories of being with my brother and his wife (my high school girlfriend), especially now that my brother is gone. There are no specific amounts, so this is a truly cooking-by-the-strings of your apron dish. I also added some of my own ingredients. As yellow and green zucchini are more available, it’s a very quick (alkalizing) dish to make for summer weather.
1 small org. green zucchini, washed
1 small org. yellow zucchini (also called summer squash), washed
about 1/2 cup pure water or soup stock
one slice of ginger, minced
fresh parsley or dill or other herb of your choice, minced
1. Wash zucchini, rim the stem and top and grate on large setting.
(I used the large openings of a hand grater.)
2. Wash & Slice the leek, slice the ginger, and if you wish, add a small piece of garlic.
3. Place about 1/2 cup of liquid in the bottom of a wide saute pan. Place all
ingredients,except the dill or parsley, in the pan; stir fry for about 5 minutes.
Add minced parsley or dill.
4. Mix the minced parley or dill (or both!) into the dish and serve,
using a slotted spoon to avoid any liquid. (The zucchinis themselves create liquid.)
Serve hot. Garnish with a red grape tomato or red radish. (Optional)