NikTerraceVol. 4: I am Nik’s “Alkalarian” dinner. Eat me!!
by featured contributor Nik Tyler

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.Get out that cutting board & some pots n’ pans – Here are a few of my recent alkaline dinner dishes that are sure to delight. All of the below listed recipes maintain your pH balance, as they consist solely of awesome alkalining veggies/fruits, healthy oils and sensational seasonings. These days, I’m all about soups, purees, souffles and sautes, so without further adieu, dinner is served!!

One soup that is sure to rock your socks off is my broccoli-squash-coconut-creamy-almond milk puree. I made up this recipe a couple weeks ago and I dug it so much I couldn’t wait to share it with the DB readers.

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Broccoli-Squash-Coconut-Almond Milk Pureed Soup Ingredients:

  • • 1 Head Broccoli
    • 1 Kombocha Squash
    • 1 Coconut
    • 1/2 cup of fresh almond milk
    • 2 Celery Stalks
    • Sunflower Oil to saute in
    • 1/4 Onion
    • Couple cloves of Garlic
    • Bunch of Basil
    • Pinch or two of Sea Salt
    • Imagine Organic No-Chicken Broth (http://www.imaginefoods.com/)

Directions:

1. Steam the head of broccoli & the kombocha squash
2. Saute onions and garlic till they turn slightly brown in sunflower oil, then add Imagine Organic No-Chicken Broth and warm the broth.
3. Drink the coconut water and then scoop out the remaining coconut meat for the soup
4. Add all the aforementioned cooked ingredients (peeled squash, broccoli, soup broth w/garlic & onions) into a Vitamix or blender – then add:

Coconut meat
2 Celery Stalks
Bunch of Basil
Pinch or two of Sea Salt
1/2 cup of fresh almond milk (I suggest making your own fresh homemade batch: soak a cup of almonds overnight in water, rinse clean, then put them in a Vitamix with 2 cups of water, blend till smooth, then “milk” the almond liquid into a container through a “nut-milk bag” – Terrific Instructional Video: http://www.youtube.com/watch?v=TvXx8c2j2KA)

5. Blend it all up into a creamy, smooth consistency. Pour into a bowl or glass and if you so desire, serve with an ornamental piece of squash on the rim of the bowl/glass.

Another dish I recently invented is a delectable souffle-puree that mimics a mash potato dish, minus the starchy acidity!

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Cauliflower-Kabocha-Squash “Mashed Potatoes” Ingredients:

  • • 1 head of Cauliflower
    • 1/4 Kabocha Squash
    • Sunflower Oil to sautee in
    • 1/4 Onion
    • Couple cloves of Garlic
    • Slice of Lemon
    • Pinch of fresh Dill & Parsely
    • Pinch or two of Sea Salt & Pepper
    • Tablespoon of Olive Oil & Coconut Oil

Directions:

1. Steam the Cauliflower & Komboacha Squash
2. Low flame saute with sunflower oil – add chopped onions and fresh garlic, saute till browned.
3. Add the following into a blender or Vitamix & blend till smooth and creamy “mashed potato” consistency:

Steamed Cauliflower
Steamed de-pealed Komboacha
Sauteed Onions & Garlic
Squeeze of Lemon
Pinch of fresh Dill & Parsely
Pinch or two of Sea Salt & Pepper
Tablespoon of Olive Oil & Coconut Oil

A tried and true dinner staple of mine is the kale saute, which can be dressed up a millions ways… Try on this one for size!

Kale-Nori-Avocado-Cucumber-Purple Cabbage Saute Ingredients:

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  • • 1 bunch of Kale
    • 2 sheets of Nori
    • 1 Avocado
    • 1/4 Cucumber
    • 1/8 of a Purple Cabbage
    • 1/4 Onion
    • Couple cloves of Garlic
    • Slice of Lemon
    • Pinch or two of Sea Salt, Pepper, Cumin, Ginger, Curry Powder
    • 1 Tablespoon of Hemp Seeds
    • Sunflower Oil to saute in
    • Tablespoon of Olive Oil

Directions:

1. Low flame saute with sunflower oil – add chopped onions and fresh garlic.
2. Once the garlic and onions are a little crisp, throw in the raw kale.
3. Add spices: garlic, ginger, pepper and sea salt.
4. Marinate until the kale is softer, but not cooked through – still a bit tender/raw.
5. Turn flame off and add: pieces of nori, sliced avocado, sliced cucumber, sliced purple cabbage and a spoonful of hemp seeds.
6. Lastly, drizzle a table spoon of olive oil, lemon juice and a pinch of curry powder on top.

Bon Appetit!