Vegan buckwheat tabbouleh (alkaline diet)

Vegan buckwheat tabbouleh (alkaline diet)

Middle Eastern Vegan Buckwheat Tabbouleh

Vegan Buckwheat Tabbouleh (Alkaline Diet)

Adapted from the book Plant-Powered for Life: Eat Your way to Lasting Health by Sharon Palmer, RDN and our original recipe: Vegan Buckwheat Tabbouleh (gluten-free) in which we omitted the apples.

Ingredients:

  • 1 cup uncooked buckwheat
  • 2 cups water
  • 4 medium garlic cloves
  • 4 cups chopped fresh parsley, loosely packed
  • ½ cup mint leaves
  • 1 bunch green onions, white and green parts, thinly sliced
  • ½ English cucumber, with peel, thinly sliced
  • 2 stalks of celery, thinly sliced
  • 1 ½ Tbsp. extra virgin olive oil
  • Juice of 2 lemons
  • 1 ½ – 2 tsp. Immunity Spice Mixture, recipe follows
  • Salt and Pepper to taste
  • ¼ cup raw sunflower seeds (optional)
  • ½ cup pomegranate seeds (optional)

Instructions:

Make Immunity Spice Mixture: (makes @ 10 tsp.) Stir the following spices together in a small bowl. Place in a spice jar.

  • 3 tsp. Turmeric, 1 ½ tsp. each cumin and coriander,
  • 3 tsp. ground fennel (grind seeds in spice grinder)
  • ½ tsp. dry ginger
  • 1/2 tsp. ground black pepper
  • ¼ tsp. powdered cinnamon
  • In a pot, combine buckwheat and the water. Cover and bring to a boil over medium high heat. Stir. Lower heat to simmer for 10 minutes, then turn off heat, for 5 minutes more. Drain liquid. Transfer to a large salad bowl to cool or refrigerate.
  • Place garlic, parsley, and mint in a food processor. Pulse until only finely chopped.
  • Pour onto cooled buckwheat.
  • Add green onions, celery, cucumber and apple. Mix well.
  • Place 1 Tbsp extra virgin olive oil in small sauce pan, add 1 ½ -2 tsps Spice Mix. Stir over med-low heat until the spice become fragrant. You’ll be adding this spice mix to the next step.
  • Whisk together in a small bowl the olive oil, lemon juice, Immunity Spice Mix, Salt and Pepper to taste. Add to the buckwheat mixture to taste. Serve at room temperature.

* Steps 1 and 2 may be done the day before.

Vegan buckwheat tabbouleh (alkaline diet)

Vegan buckwheat tabbouleh (gluten-free)

Middle Eastern Vegan Buckwheat Tabbouleh

Vegan Buckwheat Tabbouleh (gluten-free)

Adapted from the book Plant-Powered for Life: Eat Your way to Lasting Health by Sharon Palmer, RDN.

Ingredients:

  • 1 cup uncooked buckwheat
  • 2 cups water
  • 4 medium garlic cloves
  • 4 cups chopped fresh parsley, loosely packed
  • ½ cup mint leaves
  • 1 bunch green onions, white and green parts, thinly sliced
  • ½ English cucumber, with peel, thinly sliced
  • 2 stalks of celery, thinly sliced
  • 1 diced apple, skin on
  • 1 ½ Tbsp. extra virgin olive oil
  • Juice of 2 lemons
  • 1 ½ – 2 tsp. Immunity Spice Mixture, recipe follows
  • Salt and Pepper to taste
  • ¼ cup raw sunflower seeds (optional)
  • ½ cup pomegranate seeds (optional)

Instructions:

Make Immunity Spice Mixture: (makes @ 10 tsp.) Stir the following spices together in a small bowl. Place in a spice jar.

  • 3 tsp. Turmeric, 1 ½ tsp. each cumin and coriander,
  • 3 tsp. ground fennel (grind seeds in spice grinder)
  • ½ tsp. dry ginger
  • 1/2 tsp. ground black pepper
  • ¼ tsp. powdered cinnamon
  • In a pot, combine buckwheat and the water. Cover and bring to a boil over medium high heat. Stir. Lower heat to simmer for 10 minutes, then turn off heat, for 5 minutes more. Drain liquid. Transfer to a large salad bowl to cool or refrigerate.
  • Place garlic, parsley, and mint in a food processor. Pulse until only finely chopped.
  • Pour onto cooled buckwheat.
  • Add green onions, celery, cucumber and apple. Mix well.
  • Place 1 Tbsp extra virgin olive oil in small sauce pan, add 1 ½ -2 tsps Spice Mix. Stir over med-low heat until the spice become fragrant. You’ll be adding this spice mix to the next step.
  • Whisk together in a small bowl the olive oil, lemon juice, Immunity Spice Mix, Salt and Pepper to taste. Add to the buckwheat mixture to taste. Serve at room temperature.

* Steps 1 and 2 may be done the day before.

Note: If you are eating a low glycemic alkaline diet to reverse disease or cancer, you’ll want to omit the apple.

Spinach, mandarin, avocado salad

Spinach, mandarin, avocado salad

Spinach mandarin avocado salad

Spinach mandarin avocado salad

Ingredients:

  • Fresh organic baby spinach washed, two handfuls per person
  • Mandarin oranges, 1/2 per person, sectioned
  • 1 Avocado sliced or cubed
  • 1/4 Cup roasted organic walnuts or almonds, chopped
  • 1/4 Cup organic dried cherries, unsweetened
  • Fig or raspberry balsamic vinegar
  • EVOO
  • Salt and pepper

Instructions:

  • Wash the spinach, spin dry and place to handfuls on individual salad plates
  • Add the mandarin sections, avocado, nuts and cherries to the spinach
  • Drizzle with the olive oil and vinegar
  • Add salt and pepper to taste

Enjoy!

Fennel, orange, date salad

Fennel, orange, date salad

Fennel_Orange_Salad

Fennel, orange, date salad

Courtesy of Meg Goldsmith

Ingredients:

  • Two bulbs of fennel sliced very thin
  • 8-10 dates pitted and sliced into chunks
  • 3-4 blood or regular oranges segmented and cut into bite-size pieces (save the juice)
  • 1 large avocado diced
  • 1/4 of Marcoona almonds chopped
  • Reserved orange juice
  • 4 Tablespoons EVOO or blood orange olive oil
  • 3 Tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions:

Arrange on salad plates: the fennel, topped with oranges, dates, avocado and almonds. Drizzle dressing over top.

Enjoy!

Buckwheat salad with red bell pepper, cilantro and sliced almonds

Buckwheat salad with red bell pepper, cilantro and sliced almonds

Buckwheat salad with red bell pepper, cilantro and sliced almonds

 

This salad is so easy to make and delicious as a main course or side salad. Packed with healing nutrients, this recipe is perfect for those following a low glycemic alkaline diet to reverse disease or cancer.

Ingredients:

  • 1 1/2 cups uncooked buckwheat
  • 3 cups water
  • 1 cup chopped fresh red bell pepper
  • 1 cup chopped fresh cilantro, tightly packed
  • ½ cup sliced roasted unsalted almonds
  • 1/2 cup frozen peas
  • 1 Tbsp. fresh lemon juice
  • 1 tsp turmeric
  • 1/2 – 1 tsp cumin (dependent on taste preference)
  • 1/2 tsp coriander
  • 1/4 – 1/2 tsp ginger (dependent on taste preference)
  • 1/2 tsp garlic granules or garlic powder
  • Sea salt and cayenne pepper to taste

Instructions:

  • In a pot, combine buckwheat and water. Cover and bring to a boil over medium high heat. Stir. Lower heat to simmer for 5 minutes, then turn off heat and let sit for 5 minutes more. Drain any excess liquid and rinse buckwheat in a strainer, then transfer to a large salad bowl.
  • Place the rest of the ingredients in the bowl with the buckwheat and mix well.
  • Add sea salt and cayenne pepper to taste.
  • Serve at room temperature.