Keep the body youthful and vibrant with an alkaline diet. Cleanse, strengthen, and rejuvenate with alkalizing food & drinks.

We combined blueberries and chia seeds to make a powerhouse jam full of antioxidants to spread on our spiced coffee cake. Then we topped the whole thing off with a cinnamon oat streusel! . . . Cinnamon Coffee Cake with Blueberry-Chia Jam Makes 6 servings FOR THE BLUEBERRY-CHIA JAM 12 ounces blueberries 3 tablespoons chia seeds 3 tablespoons coconut sugar FOR THE CAKE 1 ½ cups oat flour 1 cup almond flour ½ cup coconut sugar 2 teaspoons baking powder 1 teaspoon baking soda ¾ t

Our very simple stuffing for the butternut squash is made of wild rice, spinach, sun-dried tomatoes, and herbs. It's a healthy meal packed full of flavor! Wild Rice Stuffed Butternut Squash Serves 4 Ingredients 1 cup wild rice 2 cups vegetable stock 2 butternut squash, peeled and trimmed 3 teaspoons olive oil, divided 2 shallots, chopped fine 2 carrots, small dice ¼ cup sun-dried tomatoes in oil, drained and chopped 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh

Enchiladas with Tomatillo Salsa Makes 8 enchiladas For the enchiladas: 1 tablespoon olive oil 1 small onion, diced 2 large cloves garlic, minced 2 cups butternut squash, peeled, cut in ½-inch dice 1-14.5 oz can of diced tomato, undrained 1 cup cooked black beans, rinsed and drained 1 ½ teaspoons cumin 1 teaspoon coriander ½ teaspoon chili powder ¼ cup water Salt and pepper to taste 8 corn tortillas 3 cups Tomatillo Salsa (recipe below) ¼ cup fresh cilantro leaves 2 red radish

Penne with Fennel Sauce, Pine Nuts, and Sun-dried Tomatoes Serves 4 This versatile sauce can be used wherever you would use a tomato sauce. For this recipe, the fennel sauce is tossed with a gluten-free penne pasta for a light vegan lunch. Ingredients: 2 teaspoons coconut oil 10 cloves of garlic, lightly smashed 2 bulbs fennel, cut into chunks (keep a few green fronds separated for garnish) 2 cups vegetable stock ½ teaspoon salt ½ cup basil ½ cup coconut cream Pepper to taste

Roasted Tomato Soup with Coconut Lemongrass Foam Makes 6 servings For the Soup 2 Tbsp coconut oil 12 plum tomatoes 1 small onion, diced 4 large garlic cloves 1 large potato, diced small 1 tsp Himalayan sea salt ½ tsp freshly ground black pepper Directions Preheat the oven to 425F. Arrange the tomatoes, diced onions and garlic in a single layer on a baking sheet covered in parchment paper. Drizzle with 2 tablespoons coconut oil. Roast for 25 to 30 minutes, until the tomatoes a

Banana, Almond and Chia Smoothie Makes 2 servings 2 cups almond milk 1 ripe banana 2 tablespoons chia seeds 2 tablespoons almond butter 1 tablespoon maple syrup or agave a pinch of salt Simply place all the ingredients in your blender and blend till smooth. Let sit in refrigerator overnight or at least 15 minutes. TIP: Use frozen bananas for a cold treat! #drink #healthy #fruit #breakfast #recipe #vegan #raw #plantbased #glutenfree