RECIPES

Herbed Alkalarian Butter

1 cup of Wilderness Family Naturals Coconut Oil
(I use Organic Extra Virgin cold pressed)
1/2 cup Barlean's Flax Oil
(you will find this in the refrigerated section of your health food store)
8 large garlic cloves
1 yellow onion
1/2 - 1 tsp. Real Salt
2 tsp. Italian Seasonings Spice Hunter (or your choice)
1 tsp. fresh Rosemary minced optional
2 tsp. minced sundried tomatoes

Directions:
This is the Alkalarian's answer to butter. The coconut oil keeps the butter in a solid state (in the fridge) and the Flax oil gives it the rich golden appearance. Experiment with different herbs, spices and flavorings. Just put a paddy or two (a tsp. or two) over your steamed veggies or warmed grains such as Quinoa, Buckwheat, or millet or use it as a spread in your Tortilla wraps. It will melt on contact and spread a beautiful mix of herbs, seasonings, and healthy Omega and Lauric oils over your dish. Shiny and beautiful, and so good for you. Enjoy!

Dice the onion and garlic and put in a non stick pan with 3 TBS. of the coconut oil. Heat and cook until onion is clear, stirring as you go.

If desired, you may slightly brown the onions and garlic for a more roasted flavor. Then add the rest of the coconut oil and let it melt until clear. Stir to mix together. Do not cook. Take off burner.

At this point you may strain the mixture thru a strainer to take out the pieces of onion and garlic or you may leave them in.

Add salt, spices and seasonings of choice and the Barlean's Flax Oil. Stir mix well, and pour into small tubs and place into the refrigerator to set up.

Use on all your veggie dishes as a butter garnish or spread. Do not cook or fry with this Herbed Alkalarian butter as the heat will cause trans fatty acids to form. Keep the mixture raw and use only after you have cooked or warmed your food.

Great on the Zippy Breakfast!

Other suggestions: Add lemon juice to tang it up Use Frontier seasonings bottled without alcohol to enhance the taste.. example Mint or put fresh mint minced in the butter. Add diced pecans or almonds to make a more nutty butter.

Mary Jane's Super Simple Spaghetti

1 medium spaghetti squash
2 medium ripe vine tomatoes chopped
Juice of one small lemon
1 - 2 cloves of fresh garlic minced or chopped
2 - 3 Tbs. of olive oil
Fresh ground pepper
1/4 teaspoon of oregano
optional: add ground turkey or tofu
Serves 2

Directions: Cut spaghetti squash in half (clean out seeds). In a baking dish put spaghetti squash (facing down) in a 375 degree oven. Bake for approximately 45 minutes or until done. Let cool for about 5 minutes. Using fork, scoop out the spaghetti squash into a bowl. Add the remaining ingredients and toss. Eat warm or cold.
 

Flaxseed Oil Dressing

Juice of 1 lemon or lime, about ¼ cup
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. salt
½ tsp. chop dry basil

Directions: Put in blender and add the following:

[Optional: use your favorite herbs or spices in above amounts, instead of seasonings shown.]
Shake bottle of flaxseed well before pouring the ½ cup flaxseed oil slowly into the blender.
Optional: add 1 TBS of whole flaxseeds, (this will thicken dressing making it of spreading consistency similar to mayonnaise)
*Note always add twice as much flaxseed oil as juice mixture Serve immediately or refrigerate till use.

                        
HOMEMADE SPAGHETTI SAUCE FROM FRESH
TOMATOES REAL ITALIAN

Fill a large (3 to 4 quart) pan with diced fresh tomatoes. Boil over medium heat for 1 1/2 to 2 hours. Add:

Several cloves, diced fresh garlic
Large pinch of fresh dried oregano
Large pinch of fresh dried marjoram (use less spice of commercially bought)
1/2 c. red wine
Salt and pepper to taste

Homemade Condensed Cream of Chicken Soup

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups

Yield: 3 cups (about 2 cans)

Ingredients: 1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon sea salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup arrowroot

Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken or Turkey. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

Preparation Time: 5 minutes

Cooking Time: 10-15 minutes

I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some.

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