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Ingredients: · 3 cans chickpeas (15 oz. BPA FREE CANS) · 2 cups quinoa · ½ red onion · 4 sweet peppers · 3 cups sliced callaloo · 2 Tablespoon tomato paste · 1 ½ teaspoon of Walkerwood’s Jerked Seasoning (Located in the Ethnic Food aisle) · 4.5 cups of veg stock (when using Nana’s All Purpose Alkaline seasoning for stock: 1 teaspoon/ 1 cup) · 1 Tablespoons date paste (2 dates) · Green onions and cilantro for garnish · Pink or Sea Salt and black pepper for seasoning · 1 small piece of dried Irish moss or ½ teaspoon dried · 1 teaspoon moringa · ¼ teaspoon ginger · ¼ teaspoon sarsaparilla · ¼ teaspoon burdock root Directions: 1. Heat oil 2. Sauté onions until soft 3. Add peppers, sautéing until caramelized (browned) 4. Add callaloo, sautéing until wilted 5. Add chopped dates, jerked sauce, and mineral rich seasoning mix 6. Mix well 7. Drain chickpeas and add 8. Add stock and increase heat 9. Add quinoa and bring to rapid boil 10. Reduce heat, add Irish moss and cover 11. Let cook 15-20 mins 12. Serve topped with chopped green onions and cilantro
Ingredients: · 1 1/2 cup Quinoa · 2 3/4 cups of water · 4 teaspoons of Nana’s All Purpose Alkaline Seasoning · 2 teaspoon date sugar · 1 green onion · Black pepper Dressing: · 4 tablespoons oil · 2 tablespoons Agave · 2 Tablespoons coconut vinegar or lime juice · ½ teaspoon sage Directions: · Rinse Quinoa · Place quinoa, water, seasoning, and date sugar into a pot and bring to a boil over medium heat · Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes. · For the dressing: In a small bowl, mix together the oil, Agave, vinegar, and sage. Season with salt and pepper, to taste. · Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
Ingredients: · 2 cups of Portabella Mushrooms · 1 Sweet onions · 1 Bell or 3 large sweet peppers · Grapeseed oil · Nana’s All Purpose Alkaline Seasoning Directions: · Preheat oven to 425° · Wash all vegetables · Cut vegetable to desired size · Toss veggies in oil and season generously · Place on a roasted rack and roast for 25 mins, mixing it one time during the duration of the cooking time.
“Egg” Batter for Quiche Ingredients: · 1 cup Chickpea flour · ¾ cup water · ¼ cup of grapeseed or avocado oil · 2 teaspoons of Nana’s All-purpose Alkaline seasoning **Note: If using regular eggs, omit chickpea flour, water, and oil. Use 5 whole eggs with seasoning Directions: 1. Add all contents to bowl and mix well 2. Add mixture to pie shell or greased tart shell 3. Bake at 350 degrees for 45mins or until done. 4. Let cool, cut, serve and enjoy
Ingredients: · 1 cup roasted coconut water · 2 cups of spring water · 1 cup of Orange lentils · 1 stalk of green onions · 4 teaspoons of Nana’s All-purpose Alkaline seasoning Directions: 1. Rinse off lentils and set to the side 2. Combine spring and coconut water in pot 3. Add in 4 teaspoons of seasoning and lentils to pot 4. Uncovered bring the pot to a boil 5. Once boiling cover and reduce to a simmer 6. Cook for 15-20 or until you reach the desired texture 7. Garnish with scallions and serve
