Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10....

38
www.AlkalineDietHealthTips.com Recipes www.Alkaline-Diet-Health-Tips.com & www.LauraRimmer.com

Transcript of Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10....

Page 1: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

Fruit and Vegetable Recipes

wwwAlkalineDietHealthTipscom RecipesBy Laura Wilson

wwwAlkaline-Diet-Health-Tipscom amp wwwLauraWilsonOnlinecomwwwLauraRimmercom

wwwAlkalineDietHealthTipscom Recipes

Table of Contents

1 Apple Carrot Salad

2 Apple Tuna Sandwich

3 Avocado Fruit Salad

4 Baba Ghanoush (Eggplant Dip)

5 Bean Gazpacho

6 Black Bean Gazpacho

7 Black Bean Soup with Veggies

8 Broccoli Soup

9 Cabbage Soup

10 Cantaloupe Soup

11 Caponata

12 Chick-Peas with Sun-Dried Tomatoes

13 Chickpea and Spinach Curry

14 Curried Celery with Pears and Onions

15 Fennel Citrus Salad

16 Garbanzo Tabbouleh

17 Gazpacho

18 Lemon Bulgur and Chickpea Pilaf

19 Lentil One dish

20 Lentil Soup

21 Lentil Toss

22 Melon Soup

23 Mexibean Mock Lasagna

24 Moroccan Lentil Salad

25 Nine Bean Soup

26 Papaya Black Beans and Rice

27 Papaya Pineapple Salsa

28 Spanish Hot Dish Dinner

29 Veggie Delight Smoothie

30 Very Veggie Salad

fruitsandveggiesmattergov

I hope you enjoy these recipes I have seen so many health benefits from eating a more alkaline

diet over the years and so have my coaching clients who have successfully lost and kept off

excess weight and in many cases reversed serious disease Enjoy

- Laura Rimmer (neacutee Wilson) Nutritionist Online Health Coach Author of The Alkaline 5 Diet Speaker Podcast Host

of Eternal Health

wwwLauraRimmercom

wwwAlkalineDietHealthTipscom Recipes

1 Apple Carrot Salad

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup shredded carrot 3 (medium) unpared and diced apples

1 Tbsp lemon juice 12 cup raisins

13 cup low-fat mayonnaise

Directions

Combine all ingredients Chill thoroughly Serve on salad greens

Nutrition FactsApple Carrot Salad

Serving size 16 recipe

Amount Per Serving

Calories 110 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 25g

Dietary Fiber 3g

Sugars 20g

Protein 1g

2

0

0

6

8

12

45Vitamin A

Vitamin C

Calcium

Iron

10

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

1fruitsandveggiesmattergov Apple Carrot Salad

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

2 Apple Tuna Sandwich

Number of Servings 3

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 10 minutes

Ingredients

2 6 oz cans unsalted tuna in water drained 1 medium apple chopped

1 celery stalk peeled and chopped 14 cup low fat vanilla yogurt

1 tsp prepared mustard 1 tsp honey

6 slices whole wheat bread 6 lettuce leaves

6 slices tomato

Directions

Combine and mix the tuna apple celery yogurt mustard and honey Spread 12 cup of the mixture on

three bread slices Top each slice of bread with lettuce tomato and remaining bread Cut sandwiches in

half or as desired

Nutrition FactsApple Tuna Sandwich

Serving size 1 sandwich

Amount Per Serving

Calories 330 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 35mg

Sodium 370mg

Total Carbohydrate 37g

Dietary Fiber 6g

Sugars 14g

Protein 38g

5

5

12

15

12

24

40Vitamin A

Vitamin C

Calcium

Iron

20

15

20

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 4

2fruitsandveggiesmattergov Apple Tuna Sandwich

wwwAlkalineDietHealthTipscom Recipes

3 Avocado Fruit Salad

Number of Servings 8

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 10 minutes

Ingredients

1-12 Tbsp olive oil 2 Tbsp raspberry vinegar

1 tsp grated lime peel 1 Tbsp fresh lime juice

1 Tbsp fresh chopped basil leaves 12 tsp dry mustard

14 tsp salt 14 tsp pepper

1 10 oz package mixed baby greens 4 kiwi peeled and sliced in half rounds

4 grapefruit 2 cups sliced strawberries

2 star fruits sliced 12 ripe avocado seeded and peeled (12

sliced into 8 portions 12 cubed)

Directions

Salad Dressing

In a small bowl whisk together remaining ingredients set aside

Salad

In a large salad bowl combine babay greens kiwi grapefruit stawberries and star fruit Pour on

dressing and toss to coat Top with avocado slices

Nutrition FactsAvocado Fruit Salad

Serving size 18 recipe

Amount Per Serving

Calories 150 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 85mg

Total Carbohydrate 29g

Dietary Fiber 10g

Sugars 17g

Protein 3g

8

3

0

4

10

40

35Vitamin A

Vitamin C

Calcium

Iron

240

6

6

Fruit 2

Vegetable 0

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

3fruitsandveggiesmattergov Avocado Fruit Salad

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Percent Daily Values are based on a 2000 calorie diet

4fruitsandveggiesmattergov Avocado Fruit Salad

wwwAlkalineDietHealthTipscom Recipes

4 Baba Ghanoush (Eggplant Dip)

Number of Servings 8

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

2 large eggplants (1 14 lbs) 2 Tbsp tahini

4 cloves garlic peeled and crushed 3 Tbsp fresh lemon juice or more to taste

4 Tbsp cold water 14 tsp salt

18 tsp freshly ground black pepper 12 tsp olive oil

1 cup chopped tomato 12 cup diced onion

Parsley sprigs to garnish (optional)

Directions

Pierce the eggplants in several places with a toothpick or fork Wrap each eggplant in aluminum foil

and place on a gas grill or in the oven at 500degF Cook until the eggplants collapse and begin to release a

lot of steam about 10-15 minutes Remove the foil and place the eggplants into a bowl of cold water

Peel while eggplants are still hot and allow them to drain in a colander until cool Squeeze pulp to

remove any bitter juices and mash the eggplant to a puree

In a food processor mix tahini garlic onion tomato lemon juice and water until mixture is

concentrated With the blender running add the peeled eggplant salt pepper and olive oil

Serve in a shallow dish and garnish with black pepper tomatoes and parsley

Nutrition FactsBaba Ghanoush (Eggplant Dip)

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 11g

Dietary Fiber 5g

Sugars 4g

Protein 2g

4

0

0

3

4

20

4Vitamin A

Vitamin C 15

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

5fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

4

4

Percent Daily Values are based on a 2000 calorie diet

6fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

5 Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 25 minutes

Ingredients

4 cups cooked pinto beans 1 qt low sodium tomato juice

4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce

16 oz can stewed no salt added tomatoes 2 cups peeled seeded and chopped cucumber

1 cup thinly sliced celery 1 cup chopped onion

1 cup chopped green pepper 2 tsp minced roasted garlic

12 small avocado peeled and chopped 1 cup fat free croutons

Directions

Process beans tomato juice lime juice and Worcestershire sauce in food processor or blender pour

into large bowl Mix in remaining beans and ingredients except avocado and croutons Refrigerate until

chilled about 4 hours

Mix avocado into soup and pour into bowls sprinkle with croutons

Nutrition FactsBean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 53g

Dietary Fiber 15g

Sugars 13g

Protein 14g

5

3

0

8

18

60

20Vitamin A

Vitamin C

Calcium

Iron

130

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

7fruitsandveggiesmattergov Bean Gazpacho

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 2: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

Table of Contents

1 Apple Carrot Salad

2 Apple Tuna Sandwich

3 Avocado Fruit Salad

4 Baba Ghanoush (Eggplant Dip)

5 Bean Gazpacho

6 Black Bean Gazpacho

7 Black Bean Soup with Veggies

8 Broccoli Soup

9 Cabbage Soup

10 Cantaloupe Soup

11 Caponata

12 Chick-Peas with Sun-Dried Tomatoes

13 Chickpea and Spinach Curry

14 Curried Celery with Pears and Onions

15 Fennel Citrus Salad

16 Garbanzo Tabbouleh

17 Gazpacho

18 Lemon Bulgur and Chickpea Pilaf

19 Lentil One dish

20 Lentil Soup

21 Lentil Toss

22 Melon Soup

23 Mexibean Mock Lasagna

24 Moroccan Lentil Salad

25 Nine Bean Soup

26 Papaya Black Beans and Rice

27 Papaya Pineapple Salsa

28 Spanish Hot Dish Dinner

29 Veggie Delight Smoothie

30 Very Veggie Salad

fruitsandveggiesmattergov

I hope you enjoy these recipes I have seen so many health benefits from eating a more alkaline

diet over the years and so have my coaching clients who have successfully lost and kept off

excess weight and in many cases reversed serious disease Enjoy

- Laura Rimmer (neacutee Wilson) Nutritionist Online Health Coach Author of The Alkaline 5 Diet Speaker Podcast Host

of Eternal Health

wwwLauraRimmercom

wwwAlkalineDietHealthTipscom Recipes

1 Apple Carrot Salad

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup shredded carrot 3 (medium) unpared and diced apples

1 Tbsp lemon juice 12 cup raisins

13 cup low-fat mayonnaise

Directions

Combine all ingredients Chill thoroughly Serve on salad greens

Nutrition FactsApple Carrot Salad

Serving size 16 recipe

Amount Per Serving

Calories 110 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 25g

Dietary Fiber 3g

Sugars 20g

Protein 1g

2

0

0

6

8

12

45Vitamin A

Vitamin C

Calcium

Iron

10

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

1fruitsandveggiesmattergov Apple Carrot Salad

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

2 Apple Tuna Sandwich

Number of Servings 3

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 10 minutes

Ingredients

2 6 oz cans unsalted tuna in water drained 1 medium apple chopped

1 celery stalk peeled and chopped 14 cup low fat vanilla yogurt

1 tsp prepared mustard 1 tsp honey

6 slices whole wheat bread 6 lettuce leaves

6 slices tomato

Directions

Combine and mix the tuna apple celery yogurt mustard and honey Spread 12 cup of the mixture on

three bread slices Top each slice of bread with lettuce tomato and remaining bread Cut sandwiches in

half or as desired

Nutrition FactsApple Tuna Sandwich

Serving size 1 sandwich

Amount Per Serving

Calories 330 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 35mg

Sodium 370mg

Total Carbohydrate 37g

Dietary Fiber 6g

Sugars 14g

Protein 38g

5

5

12

15

12

24

40Vitamin A

Vitamin C

Calcium

Iron

20

15

20

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 4

2fruitsandveggiesmattergov Apple Tuna Sandwich

wwwAlkalineDietHealthTipscom Recipes

3 Avocado Fruit Salad

Number of Servings 8

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 10 minutes

Ingredients

1-12 Tbsp olive oil 2 Tbsp raspberry vinegar

1 tsp grated lime peel 1 Tbsp fresh lime juice

1 Tbsp fresh chopped basil leaves 12 tsp dry mustard

14 tsp salt 14 tsp pepper

1 10 oz package mixed baby greens 4 kiwi peeled and sliced in half rounds

4 grapefruit 2 cups sliced strawberries

2 star fruits sliced 12 ripe avocado seeded and peeled (12

sliced into 8 portions 12 cubed)

Directions

Salad Dressing

In a small bowl whisk together remaining ingredients set aside

Salad

In a large salad bowl combine babay greens kiwi grapefruit stawberries and star fruit Pour on

dressing and toss to coat Top with avocado slices

Nutrition FactsAvocado Fruit Salad

Serving size 18 recipe

Amount Per Serving

Calories 150 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 85mg

Total Carbohydrate 29g

Dietary Fiber 10g

Sugars 17g

Protein 3g

8

3

0

4

10

40

35Vitamin A

Vitamin C

Calcium

Iron

240

6

6

Fruit 2

Vegetable 0

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

3fruitsandveggiesmattergov Avocado Fruit Salad

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Percent Daily Values are based on a 2000 calorie diet

4fruitsandveggiesmattergov Avocado Fruit Salad

wwwAlkalineDietHealthTipscom Recipes

4 Baba Ghanoush (Eggplant Dip)

Number of Servings 8

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

2 large eggplants (1 14 lbs) 2 Tbsp tahini

4 cloves garlic peeled and crushed 3 Tbsp fresh lemon juice or more to taste

4 Tbsp cold water 14 tsp salt

18 tsp freshly ground black pepper 12 tsp olive oil

1 cup chopped tomato 12 cup diced onion

Parsley sprigs to garnish (optional)

Directions

Pierce the eggplants in several places with a toothpick or fork Wrap each eggplant in aluminum foil

and place on a gas grill or in the oven at 500degF Cook until the eggplants collapse and begin to release a

lot of steam about 10-15 minutes Remove the foil and place the eggplants into a bowl of cold water

Peel while eggplants are still hot and allow them to drain in a colander until cool Squeeze pulp to

remove any bitter juices and mash the eggplant to a puree

In a food processor mix tahini garlic onion tomato lemon juice and water until mixture is

concentrated With the blender running add the peeled eggplant salt pepper and olive oil

Serve in a shallow dish and garnish with black pepper tomatoes and parsley

Nutrition FactsBaba Ghanoush (Eggplant Dip)

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 11g

Dietary Fiber 5g

Sugars 4g

Protein 2g

4

0

0

3

4

20

4Vitamin A

Vitamin C 15

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

5fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

4

4

Percent Daily Values are based on a 2000 calorie diet

6fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

5 Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 25 minutes

Ingredients

4 cups cooked pinto beans 1 qt low sodium tomato juice

4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce

16 oz can stewed no salt added tomatoes 2 cups peeled seeded and chopped cucumber

1 cup thinly sliced celery 1 cup chopped onion

1 cup chopped green pepper 2 tsp minced roasted garlic

12 small avocado peeled and chopped 1 cup fat free croutons

Directions

Process beans tomato juice lime juice and Worcestershire sauce in food processor or blender pour

into large bowl Mix in remaining beans and ingredients except avocado and croutons Refrigerate until

chilled about 4 hours

Mix avocado into soup and pour into bowls sprinkle with croutons

Nutrition FactsBean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 53g

Dietary Fiber 15g

Sugars 13g

Protein 14g

5

3

0

8

18

60

20Vitamin A

Vitamin C

Calcium

Iron

130

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

7fruitsandveggiesmattergov Bean Gazpacho

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

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9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

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11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 3: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

1 Apple Carrot Salad

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup shredded carrot 3 (medium) unpared and diced apples

1 Tbsp lemon juice 12 cup raisins

13 cup low-fat mayonnaise

Directions

Combine all ingredients Chill thoroughly Serve on salad greens

Nutrition FactsApple Carrot Salad

Serving size 16 recipe

Amount Per Serving

Calories 110 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 25g

Dietary Fiber 3g

Sugars 20g

Protein 1g

2

0

0

6

8

12

45Vitamin A

Vitamin C

Calcium

Iron

10

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

1fruitsandveggiesmattergov Apple Carrot Salad

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

2 Apple Tuna Sandwich

Number of Servings 3

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 10 minutes

Ingredients

2 6 oz cans unsalted tuna in water drained 1 medium apple chopped

1 celery stalk peeled and chopped 14 cup low fat vanilla yogurt

1 tsp prepared mustard 1 tsp honey

6 slices whole wheat bread 6 lettuce leaves

6 slices tomato

Directions

Combine and mix the tuna apple celery yogurt mustard and honey Spread 12 cup of the mixture on

three bread slices Top each slice of bread with lettuce tomato and remaining bread Cut sandwiches in

half or as desired

Nutrition FactsApple Tuna Sandwich

Serving size 1 sandwich

Amount Per Serving

Calories 330 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 35mg

Sodium 370mg

Total Carbohydrate 37g

Dietary Fiber 6g

Sugars 14g

Protein 38g

5

5

12

15

12

24

40Vitamin A

Vitamin C

Calcium

Iron

20

15

20

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 4

2fruitsandveggiesmattergov Apple Tuna Sandwich

wwwAlkalineDietHealthTipscom Recipes

3 Avocado Fruit Salad

Number of Servings 8

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 10 minutes

Ingredients

1-12 Tbsp olive oil 2 Tbsp raspberry vinegar

1 tsp grated lime peel 1 Tbsp fresh lime juice

1 Tbsp fresh chopped basil leaves 12 tsp dry mustard

14 tsp salt 14 tsp pepper

1 10 oz package mixed baby greens 4 kiwi peeled and sliced in half rounds

4 grapefruit 2 cups sliced strawberries

2 star fruits sliced 12 ripe avocado seeded and peeled (12

sliced into 8 portions 12 cubed)

Directions

Salad Dressing

In a small bowl whisk together remaining ingredients set aside

Salad

In a large salad bowl combine babay greens kiwi grapefruit stawberries and star fruit Pour on

dressing and toss to coat Top with avocado slices

Nutrition FactsAvocado Fruit Salad

Serving size 18 recipe

Amount Per Serving

Calories 150 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 85mg

Total Carbohydrate 29g

Dietary Fiber 10g

Sugars 17g

Protein 3g

8

3

0

4

10

40

35Vitamin A

Vitamin C

Calcium

Iron

240

6

6

Fruit 2

Vegetable 0

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

3fruitsandveggiesmattergov Avocado Fruit Salad

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Percent Daily Values are based on a 2000 calorie diet

4fruitsandveggiesmattergov Avocado Fruit Salad

wwwAlkalineDietHealthTipscom Recipes

4 Baba Ghanoush (Eggplant Dip)

Number of Servings 8

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

2 large eggplants (1 14 lbs) 2 Tbsp tahini

4 cloves garlic peeled and crushed 3 Tbsp fresh lemon juice or more to taste

4 Tbsp cold water 14 tsp salt

18 tsp freshly ground black pepper 12 tsp olive oil

1 cup chopped tomato 12 cup diced onion

Parsley sprigs to garnish (optional)

Directions

Pierce the eggplants in several places with a toothpick or fork Wrap each eggplant in aluminum foil

and place on a gas grill or in the oven at 500degF Cook until the eggplants collapse and begin to release a

lot of steam about 10-15 minutes Remove the foil and place the eggplants into a bowl of cold water

Peel while eggplants are still hot and allow them to drain in a colander until cool Squeeze pulp to

remove any bitter juices and mash the eggplant to a puree

In a food processor mix tahini garlic onion tomato lemon juice and water until mixture is

concentrated With the blender running add the peeled eggplant salt pepper and olive oil

Serve in a shallow dish and garnish with black pepper tomatoes and parsley

Nutrition FactsBaba Ghanoush (Eggplant Dip)

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 11g

Dietary Fiber 5g

Sugars 4g

Protein 2g

4

0

0

3

4

20

4Vitamin A

Vitamin C 15

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

5fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

4

4

Percent Daily Values are based on a 2000 calorie diet

6fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

5 Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 25 minutes

Ingredients

4 cups cooked pinto beans 1 qt low sodium tomato juice

4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce

16 oz can stewed no salt added tomatoes 2 cups peeled seeded and chopped cucumber

1 cup thinly sliced celery 1 cup chopped onion

1 cup chopped green pepper 2 tsp minced roasted garlic

12 small avocado peeled and chopped 1 cup fat free croutons

Directions

Process beans tomato juice lime juice and Worcestershire sauce in food processor or blender pour

into large bowl Mix in remaining beans and ingredients except avocado and croutons Refrigerate until

chilled about 4 hours

Mix avocado into soup and pour into bowls sprinkle with croutons

Nutrition FactsBean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 53g

Dietary Fiber 15g

Sugars 13g

Protein 14g

5

3

0

8

18

60

20Vitamin A

Vitamin C

Calcium

Iron

130

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

7fruitsandveggiesmattergov Bean Gazpacho

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

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22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

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26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 4: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

2 Apple Tuna Sandwich

Number of Servings 3

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 10 minutes

Ingredients

2 6 oz cans unsalted tuna in water drained 1 medium apple chopped

1 celery stalk peeled and chopped 14 cup low fat vanilla yogurt

1 tsp prepared mustard 1 tsp honey

6 slices whole wheat bread 6 lettuce leaves

6 slices tomato

Directions

Combine and mix the tuna apple celery yogurt mustard and honey Spread 12 cup of the mixture on

three bread slices Top each slice of bread with lettuce tomato and remaining bread Cut sandwiches in

half or as desired

Nutrition FactsApple Tuna Sandwich

Serving size 1 sandwich

Amount Per Serving

Calories 330 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 35mg

Sodium 370mg

Total Carbohydrate 37g

Dietary Fiber 6g

Sugars 14g

Protein 38g

5

5

12

15

12

24

40Vitamin A

Vitamin C

Calcium

Iron

20

15

20

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 4

2fruitsandveggiesmattergov Apple Tuna Sandwich

wwwAlkalineDietHealthTipscom Recipes

3 Avocado Fruit Salad

Number of Servings 8

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 10 minutes

Ingredients

1-12 Tbsp olive oil 2 Tbsp raspberry vinegar

1 tsp grated lime peel 1 Tbsp fresh lime juice

1 Tbsp fresh chopped basil leaves 12 tsp dry mustard

14 tsp salt 14 tsp pepper

1 10 oz package mixed baby greens 4 kiwi peeled and sliced in half rounds

4 grapefruit 2 cups sliced strawberries

2 star fruits sliced 12 ripe avocado seeded and peeled (12

sliced into 8 portions 12 cubed)

Directions

Salad Dressing

In a small bowl whisk together remaining ingredients set aside

Salad

In a large salad bowl combine babay greens kiwi grapefruit stawberries and star fruit Pour on

dressing and toss to coat Top with avocado slices

Nutrition FactsAvocado Fruit Salad

Serving size 18 recipe

Amount Per Serving

Calories 150 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 85mg

Total Carbohydrate 29g

Dietary Fiber 10g

Sugars 17g

Protein 3g

8

3

0

4

10

40

35Vitamin A

Vitamin C

Calcium

Iron

240

6

6

Fruit 2

Vegetable 0

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

3fruitsandveggiesmattergov Avocado Fruit Salad

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Percent Daily Values are based on a 2000 calorie diet

4fruitsandveggiesmattergov Avocado Fruit Salad

wwwAlkalineDietHealthTipscom Recipes

4 Baba Ghanoush (Eggplant Dip)

Number of Servings 8

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

2 large eggplants (1 14 lbs) 2 Tbsp tahini

4 cloves garlic peeled and crushed 3 Tbsp fresh lemon juice or more to taste

4 Tbsp cold water 14 tsp salt

18 tsp freshly ground black pepper 12 tsp olive oil

1 cup chopped tomato 12 cup diced onion

Parsley sprigs to garnish (optional)

Directions

Pierce the eggplants in several places with a toothpick or fork Wrap each eggplant in aluminum foil

and place on a gas grill or in the oven at 500degF Cook until the eggplants collapse and begin to release a

lot of steam about 10-15 minutes Remove the foil and place the eggplants into a bowl of cold water

Peel while eggplants are still hot and allow them to drain in a colander until cool Squeeze pulp to

remove any bitter juices and mash the eggplant to a puree

In a food processor mix tahini garlic onion tomato lemon juice and water until mixture is

concentrated With the blender running add the peeled eggplant salt pepper and olive oil

Serve in a shallow dish and garnish with black pepper tomatoes and parsley

Nutrition FactsBaba Ghanoush (Eggplant Dip)

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 11g

Dietary Fiber 5g

Sugars 4g

Protein 2g

4

0

0

3

4

20

4Vitamin A

Vitamin C 15

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

5fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

4

4

Percent Daily Values are based on a 2000 calorie diet

6fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

5 Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 25 minutes

Ingredients

4 cups cooked pinto beans 1 qt low sodium tomato juice

4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce

16 oz can stewed no salt added tomatoes 2 cups peeled seeded and chopped cucumber

1 cup thinly sliced celery 1 cup chopped onion

1 cup chopped green pepper 2 tsp minced roasted garlic

12 small avocado peeled and chopped 1 cup fat free croutons

Directions

Process beans tomato juice lime juice and Worcestershire sauce in food processor or blender pour

into large bowl Mix in remaining beans and ingredients except avocado and croutons Refrigerate until

chilled about 4 hours

Mix avocado into soup and pour into bowls sprinkle with croutons

Nutrition FactsBean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 53g

Dietary Fiber 15g

Sugars 13g

Protein 14g

5

3

0

8

18

60

20Vitamin A

Vitamin C

Calcium

Iron

130

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

7fruitsandveggiesmattergov Bean Gazpacho

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

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9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

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wwwalkaline5dietcom

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28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 5: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

3 Avocado Fruit Salad

Number of Servings 8

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 10 minutes

Ingredients

1-12 Tbsp olive oil 2 Tbsp raspberry vinegar

1 tsp grated lime peel 1 Tbsp fresh lime juice

1 Tbsp fresh chopped basil leaves 12 tsp dry mustard

14 tsp salt 14 tsp pepper

1 10 oz package mixed baby greens 4 kiwi peeled and sliced in half rounds

4 grapefruit 2 cups sliced strawberries

2 star fruits sliced 12 ripe avocado seeded and peeled (12

sliced into 8 portions 12 cubed)

Directions

Salad Dressing

In a small bowl whisk together remaining ingredients set aside

Salad

In a large salad bowl combine babay greens kiwi grapefruit stawberries and star fruit Pour on

dressing and toss to coat Top with avocado slices

Nutrition FactsAvocado Fruit Salad

Serving size 18 recipe

Amount Per Serving

Calories 150 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 85mg

Total Carbohydrate 29g

Dietary Fiber 10g

Sugars 17g

Protein 3g

8

3

0

4

10

40

35Vitamin A

Vitamin C

Calcium

Iron

240

6

6

Fruit 2

Vegetable 0

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

3fruitsandveggiesmattergov Avocado Fruit Salad

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Percent Daily Values are based on a 2000 calorie diet

4fruitsandveggiesmattergov Avocado Fruit Salad

wwwAlkalineDietHealthTipscom Recipes

4 Baba Ghanoush (Eggplant Dip)

Number of Servings 8

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

2 large eggplants (1 14 lbs) 2 Tbsp tahini

4 cloves garlic peeled and crushed 3 Tbsp fresh lemon juice or more to taste

4 Tbsp cold water 14 tsp salt

18 tsp freshly ground black pepper 12 tsp olive oil

1 cup chopped tomato 12 cup diced onion

Parsley sprigs to garnish (optional)

Directions

Pierce the eggplants in several places with a toothpick or fork Wrap each eggplant in aluminum foil

and place on a gas grill or in the oven at 500degF Cook until the eggplants collapse and begin to release a

lot of steam about 10-15 minutes Remove the foil and place the eggplants into a bowl of cold water

Peel while eggplants are still hot and allow them to drain in a colander until cool Squeeze pulp to

remove any bitter juices and mash the eggplant to a puree

In a food processor mix tahini garlic onion tomato lemon juice and water until mixture is

concentrated With the blender running add the peeled eggplant salt pepper and olive oil

Serve in a shallow dish and garnish with black pepper tomatoes and parsley

Nutrition FactsBaba Ghanoush (Eggplant Dip)

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 11g

Dietary Fiber 5g

Sugars 4g

Protein 2g

4

0

0

3

4

20

4Vitamin A

Vitamin C 15

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

5fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

4

4

Percent Daily Values are based on a 2000 calorie diet

6fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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5 Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 25 minutes

Ingredients

4 cups cooked pinto beans 1 qt low sodium tomato juice

4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce

16 oz can stewed no salt added tomatoes 2 cups peeled seeded and chopped cucumber

1 cup thinly sliced celery 1 cup chopped onion

1 cup chopped green pepper 2 tsp minced roasted garlic

12 small avocado peeled and chopped 1 cup fat free croutons

Directions

Process beans tomato juice lime juice and Worcestershire sauce in food processor or blender pour

into large bowl Mix in remaining beans and ingredients except avocado and croutons Refrigerate until

chilled about 4 hours

Mix avocado into soup and pour into bowls sprinkle with croutons

Nutrition FactsBean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 53g

Dietary Fiber 15g

Sugars 13g

Protein 14g

5

3

0

8

18

60

20Vitamin A

Vitamin C

Calcium

Iron

130

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

7fruitsandveggiesmattergov Bean Gazpacho

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

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7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

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10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 6: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

Percent Daily Values are based on a 2000 calorie diet

4fruitsandveggiesmattergov Avocado Fruit Salad

wwwAlkalineDietHealthTipscom Recipes

4 Baba Ghanoush (Eggplant Dip)

Number of Servings 8

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

2 large eggplants (1 14 lbs) 2 Tbsp tahini

4 cloves garlic peeled and crushed 3 Tbsp fresh lemon juice or more to taste

4 Tbsp cold water 14 tsp salt

18 tsp freshly ground black pepper 12 tsp olive oil

1 cup chopped tomato 12 cup diced onion

Parsley sprigs to garnish (optional)

Directions

Pierce the eggplants in several places with a toothpick or fork Wrap each eggplant in aluminum foil

and place on a gas grill or in the oven at 500degF Cook until the eggplants collapse and begin to release a

lot of steam about 10-15 minutes Remove the foil and place the eggplants into a bowl of cold water

Peel while eggplants are still hot and allow them to drain in a colander until cool Squeeze pulp to

remove any bitter juices and mash the eggplant to a puree

In a food processor mix tahini garlic onion tomato lemon juice and water until mixture is

concentrated With the blender running add the peeled eggplant salt pepper and olive oil

Serve in a shallow dish and garnish with black pepper tomatoes and parsley

Nutrition FactsBaba Ghanoush (Eggplant Dip)

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 11g

Dietary Fiber 5g

Sugars 4g

Protein 2g

4

0

0

3

4

20

4Vitamin A

Vitamin C 15

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

5fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

4

4

Percent Daily Values are based on a 2000 calorie diet

6fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

5 Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 25 minutes

Ingredients

4 cups cooked pinto beans 1 qt low sodium tomato juice

4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce

16 oz can stewed no salt added tomatoes 2 cups peeled seeded and chopped cucumber

1 cup thinly sliced celery 1 cup chopped onion

1 cup chopped green pepper 2 tsp minced roasted garlic

12 small avocado peeled and chopped 1 cup fat free croutons

Directions

Process beans tomato juice lime juice and Worcestershire sauce in food processor or blender pour

into large bowl Mix in remaining beans and ingredients except avocado and croutons Refrigerate until

chilled about 4 hours

Mix avocado into soup and pour into bowls sprinkle with croutons

Nutrition FactsBean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 53g

Dietary Fiber 15g

Sugars 13g

Protein 14g

5

3

0

8

18

60

20Vitamin A

Vitamin C

Calcium

Iron

130

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

7fruitsandveggiesmattergov Bean Gazpacho

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

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10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

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18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 7: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

4 Baba Ghanoush (Eggplant Dip)

Number of Servings 8

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

2 large eggplants (1 14 lbs) 2 Tbsp tahini

4 cloves garlic peeled and crushed 3 Tbsp fresh lemon juice or more to taste

4 Tbsp cold water 14 tsp salt

18 tsp freshly ground black pepper 12 tsp olive oil

1 cup chopped tomato 12 cup diced onion

Parsley sprigs to garnish (optional)

Directions

Pierce the eggplants in several places with a toothpick or fork Wrap each eggplant in aluminum foil

and place on a gas grill or in the oven at 500degF Cook until the eggplants collapse and begin to release a

lot of steam about 10-15 minutes Remove the foil and place the eggplants into a bowl of cold water

Peel while eggplants are still hot and allow them to drain in a colander until cool Squeeze pulp to

remove any bitter juices and mash the eggplant to a puree

In a food processor mix tahini garlic onion tomato lemon juice and water until mixture is

concentrated With the blender running add the peeled eggplant salt pepper and olive oil

Serve in a shallow dish and garnish with black pepper tomatoes and parsley

Nutrition FactsBaba Ghanoush (Eggplant Dip)

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 11g

Dietary Fiber 5g

Sugars 4g

Protein 2g

4

0

0

3

4

20

4Vitamin A

Vitamin C 15

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

5fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

4

4

Percent Daily Values are based on a 2000 calorie diet

6fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

5 Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 25 minutes

Ingredients

4 cups cooked pinto beans 1 qt low sodium tomato juice

4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce

16 oz can stewed no salt added tomatoes 2 cups peeled seeded and chopped cucumber

1 cup thinly sliced celery 1 cup chopped onion

1 cup chopped green pepper 2 tsp minced roasted garlic

12 small avocado peeled and chopped 1 cup fat free croutons

Directions

Process beans tomato juice lime juice and Worcestershire sauce in food processor or blender pour

into large bowl Mix in remaining beans and ingredients except avocado and croutons Refrigerate until

chilled about 4 hours

Mix avocado into soup and pour into bowls sprinkle with croutons

Nutrition FactsBean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 53g

Dietary Fiber 15g

Sugars 13g

Protein 14g

5

3

0

8

18

60

20Vitamin A

Vitamin C

Calcium

Iron

130

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

7fruitsandveggiesmattergov Bean Gazpacho

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 8: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

4

4

Percent Daily Values are based on a 2000 calorie diet

6fruitsandveggiesmattergov Baba Ghanoush (Eggplant Dip)

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

5 Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 25 minutes

Ingredients

4 cups cooked pinto beans 1 qt low sodium tomato juice

4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce

16 oz can stewed no salt added tomatoes 2 cups peeled seeded and chopped cucumber

1 cup thinly sliced celery 1 cup chopped onion

1 cup chopped green pepper 2 tsp minced roasted garlic

12 small avocado peeled and chopped 1 cup fat free croutons

Directions

Process beans tomato juice lime juice and Worcestershire sauce in food processor or blender pour

into large bowl Mix in remaining beans and ingredients except avocado and croutons Refrigerate until

chilled about 4 hours

Mix avocado into soup and pour into bowls sprinkle with croutons

Nutrition FactsBean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 53g

Dietary Fiber 15g

Sugars 13g

Protein 14g

5

3

0

8

18

60

20Vitamin A

Vitamin C

Calcium

Iron

130

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

7fruitsandveggiesmattergov Bean Gazpacho

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 9: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

5 Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 25 minutes

Ingredients

4 cups cooked pinto beans 1 qt low sodium tomato juice

4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce

16 oz can stewed no salt added tomatoes 2 cups peeled seeded and chopped cucumber

1 cup thinly sliced celery 1 cup chopped onion

1 cup chopped green pepper 2 tsp minced roasted garlic

12 small avocado peeled and chopped 1 cup fat free croutons

Directions

Process beans tomato juice lime juice and Worcestershire sauce in food processor or blender pour

into large bowl Mix in remaining beans and ingredients except avocado and croutons Refrigerate until

chilled about 4 hours

Mix avocado into soup and pour into bowls sprinkle with croutons

Nutrition FactsBean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 53g

Dietary Fiber 15g

Sugars 13g

Protein 14g

5

3

0

8

18

60

20Vitamin A

Vitamin C

Calcium

Iron

130

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

7fruitsandveggiesmattergov Bean Gazpacho

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 10: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

6 Black Bean Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 6 hours

Ingredients

2 large tomatoes seeded and chopped 1 large red bell pepper chopped

1 large green bell pepper chopped 1 medium cucumber peeled and chopped

2 celery stalk thinly sliced 14 cup sliced green onions

3 cups no added salt tomato juice 2 Tbsp lime juice

2 Tbsp red wine vinegar 2 tsp Tabasco sauce

12 tsp low sodium Worcestershire sauce 1 garlic clove minced

2 15oz cans low sodium black beans rinsed

and drained

14 cup fat free sour cream

Directions

Mix all ingredients except for sour cream in a large bowl Cover and refrigerate for at least 6 hours

stirring occasionally Serve with sour cream

Nutrition FactsBlack Bean Gazpacho

Serving size 16 of recipe

Amount Per Serving

Calories 140 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrate 33g

Dietary Fiber 9g

Sugars 10g

Protein 8g

1

0

0

14

11

36

45Vitamin A

Vitamin C

Calcium

Iron

180

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

8fruitsandveggiesmattergov Black Bean Gazpacho

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 11: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

7 Black Bean Soup with Veggies

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 10 hours

Ingredients

3 carrots thinly sliced 2 celery ribs sliced

1 onion chopped 4 garlic cloves diced

20 oz can black beans rinsed and drained 28 oz can low sodium vegetable broth

15 oz can crushed tomatoes 1-12 tsp dried basil

12 tsp dried oregano 12 tsp cumin

12 tsp chili powder 12 tsp hot pepper sauce

Directions

Combine all ingredients in slow cooker Cover Cook on LOW for 9-10 hours

Nutrition FactsBlack Bean Soup with Veggies

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 15

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 350mg

Total Carbohydrate 20g

Dietary Fiber 6g

Sugars 3g

Protein 7g

2

0

0

15

7

24

110Vitamin A

Vitamin C

Calcium

Iron

15

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

9fruitsandveggiesmattergov Black Bean Soup with Veggies

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 12: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

8 Broccoli Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

3 cups chopped broccoli (or 2 10-ounce

packages frozen broccoli)

12 cup diced celery

12 cup chopped onion 1 cup low sodium chicken broth

2 cups nonfat milk 2 Tbsp cornstarch

14 tsp salt Dash pepper

Dash ground thyme 14 cup grated Swiss cheese

Directions

Place vegetables and broth in saucepan Bring to boil reduce heat cover and cook until vegetables are

tender (about 8 minutes) Mix milk cornstarch salt pepper and thyme add to cooked vegetables

Cook stirring constantly until soup is lightly thickened and mixture just begins to boil Remove from

heat Add cheese and stir until melted

Nutrition FactsBroccoli Soup

Serving size 14 of recipe

Amount Per Serving

Calories 140 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 2g

Cholesterol 10mg

Sodium 270mg

Total Carbohydrate 20g

Dietary Fiber 5g

Sugars 9g

Protein 11g

5

8

3

11

7

20

35Vitamin A

Vitamin C

Calcium

Iron

140

30

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

10fruitsandveggiesmattergov Broccoli Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

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wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 13: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

9 Cabbage Soup

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 4 hours

Ingredients

1 lb cabbage finely shredded 4 celery ribs sliced

4 carrots sliced 1 onion chopped

2 vegetable bouillon low sodium 2 garlic cloves minced

1 qt tomato juice low sodium 4 cups water

Directions

Combine all ingredients in slow cooker Cover and cook on HIGH for 3-4 hours or until vegetables are

tender

Nutrition FactsCabbage Soup

Serving size 18 of recipe

Amount Per Serving

Calories 70 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 140mg

Total Carbohydrate 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

1

0

0

6

5

4

110Vitamin A

Vitamin C

Calcium

Iron

90

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

11fruitsandveggiesmattergov Cabbage Soup

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 14: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

10 Cantaloupe Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 15 minutes

Ingredients

2 pounds cantaloupe peeled and chopped 1 Tbsp lemon juice freshly squeezed

34 cup sparkling apple juice 1 cup raspberries

Mint sprigs

Directions

Pureacutee cantaloupe with lemon juice in a blender until very smooth about 2 minutes Stir in juice season

with salt Ladle into serving bowls and garnish with mint sprigs and fresh raspberries Serve

immediately

Nutrition FactsCantaloupe Soup

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 5

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 40mg

Total Carbohydrate 28g

Dietary Fiber 4g

Sugars 23g

Protein 2g

2

0

0

2

9

16

160Vitamin A

Vitamin C

Calcium

Iron

160

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

12fruitsandveggiesmattergov Cantaloupe Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 15: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

11 Caponata

Number of Servings 10

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 1 hour 30 minutes

Ingredients

3 sprays cooking spray 2 yellow onions halved and thinly sliced

2 red bell peppers thinly sliced 2 celery ribs thinly sliced

6 cloves garlic thinly sliced 5 sprigs fresh Thyme

10 sprigs Italian parsley stems and leaves

intact

1 (16 oz) can crushed tomatoes

1 large eggplant cut into 1 inch pieces 12 cup red wine vinegar

3 Tbsp sugar 12 cup pitted and halved Kalmata olives

14 cup drained and rinsed capers 18 tsp fresh ground black pepper

Directions

In a large non-reactive pan add 1 spray of cooking spray Add the onions and sauteacute on medium heat

stirring often until translucent and tender about 5 minutes Add the peppers and celery and sauteacute

stirring often until softened about 10 minutes Season with pepper Add the garlic and cook until

fragrant about 2 minutes

Tie the thyme sprigs and parsley together with kitchen twine Add the tomatoes and the herb bundle to

the pan and cover with a lid Allow the mixture to simmer stirring from time to time for about 15

minutes

In a separate skillet heat the remaining 2 sprays of cooking spray over medium-high heat Add the

eggplant and season with pepper Cook until lightly brown on all sides about 8 minutes Add the

sauteacuteed eggplant to the tomato mixture Cover and cook 20 minutes

Meanwhile in a small bowl combine the vinegar and sugar stirring to dissolve the sugar completely

Remove the vegetables from the heat and discard the herb bundle Stir in the vinegar mixture olives

and capers Adjust the seasoning Transfer to a serving bowl Serve warm or at room temperature as

an hors deouvres or as a topping for pasta chicken or fish

Nutrition FactsCaponata

Serving size 110 of recipe

Amount Per Serving

Calories 100 Calories from Fat 30

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

5

0

Fruit 0

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic Exchange

Carbohydrates 0

Meat 0

13fruitsandveggiesmattergov Caponata

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 16: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

Cholesterol 0mg

Sodium 360mg

Total Carbohydrate 17g

Dietary Fiber 4g

Sugars 7g

Protein 2g

0

15

6

16

30Vitamin A

Vitamin C

Calcium

Iron

120

4

6

Percent Daily Values are based on a 2000 calorie diet

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

14fruitsandveggiesmattergov Caponata

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 17: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

12 Chick-Peas with Sun-Dried Tomatoes

Number of Servings 4

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 15 minutes

Ingredients

1 red onion small sliced crosswise and

separated into rings

12 tsp rosemary dried crumbled

1 medium tomato chopped 2-12 cups chick-peas canned rinsed and

drained

1 Tbsp olive oil 12 cup low-sodium vegetable stock

1 Tbsp balsamic vinegar 2 Tbsp sun-dried tomato bits

Directions

In a large no-stick frying pan over medium-high heat warm the oil Add the onions and rosemary cook

stirring frequently for 2 to 3 minutes or until tender Stir in the vegetable stock and chopped tomatoes

Cook for 3 to 4 minutes or until all the liquid has evaporated Stir in the chick-peas tomato bits and

vinegar cook for 1 to 2 minutes or until heated through

Nutrition FactsChick-Peas with Sun-Dried Tomatoes

Serving size 14 recipe

Amount Per Serving

Calories 200 Calories from Fat 50

Daily Value (DV)

Total Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 490mg

Total Carbohydrate 28g

Dietary Fiber 7g

Sugars 4g

Protein 9g

9

3

0

20

9

28

6Vitamin A

Vitamin C

Calcium

Iron

15

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

15fruitsandveggiesmattergov Chick-Peas with Sun-Dried Tomatoes

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 18: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

13 Chickpea and Spinach Curry

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 cup coarsely chopped onion 1-12 Tbsp fresh ginger chopped or grated

1 tsp olive oil 1-12 tsp red curry powder

1 19 oz can chickpeas rinsed and drained 1 14 oz can diced tomatoes with liquid

1 10 oz bag spinach 12 cup water

14 tsp salt (optional)

Directions

Combine onion and ginger in food processor and pulse until minced

Heat oil in large skillet over medium high heat Add onion mixture and curry Sauteacute 3 minutes Add

chickpeas and tomatoes simmer for 2 minutes

Stir in spinach water and salt Cook another minute or until spinach wilts

Nutrition FactsChickpea and Spinach Curry

Serving size 16 recipe

Amount Per Serving

Calories 150 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 590mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 3g

Protein 7g

3

0

0

25

9

24

90Vitamin A

Vitamin C

Calcium

Iron

50

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

16fruitsandveggiesmattergov Chickpea and Spinach Curry

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 19: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

14 Curried Celery with Pears and Onions

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 20 minutes

Ingredients

1 Tbsp vegetable oil 3 cups celery cut into 12 pieces

1 cup sweet red bell pepper cut into 12

pieces

34 cup onion cut into 12 pieces

2 tsp curry powder 1-12 cup peeled and cored ripe pears cut into

1-12 pieces

34 cup apple juice 12 tsp salt

2 cups steamed brown rice (34 cup uncooked)

Directions

In a large skillet heat oil until hot Add celery red pepper and onion cook and stir until barely

crisp-tender about 5 minutes Add curry powder cook 1 minute Add apple juice pears and salt

simmer covered until vegetables and pears are tender 2 to 3 minutes Stir in steamed rice

Nutrition FactsCurried Celery with Pears and Onions

Serving size 14 recipe

Amount Per Serving

Calories 230 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 370mg

Total Carbohydrate 46g

Dietary Fiber 6g

Sugars 15g

Protein 4g

8

3

0

15

15

24

50Vitamin A

Vitamin C

Calcium

Iron

120

6

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

17fruitsandveggiesmattergov Curried Celery with Pears and Onions

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

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18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

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21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

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23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 20: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

15 Fennel Citrus Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 10 minutes

Ingredients

1 medium about 1-12 lbs fennel bulb thinly

sliced

4 medium navel oranges peeled and sliced

14 cup thinly sliced red onion 14 cup Kalamata olives pitted

2 tsp olive oil 2 Tbsp fresh lemon juice

Directions

Combine fennel oranges red onion and olives Drizzle with olive oil and lemon juice Toss gently and

serve

Nutrition FactsFennel Citrus Salad

Serving size 16 recipe

Amount Per Serving

Calories 170 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrate 32g

Dietary Fiber 9g

Sugars 13g

Protein 4g

7

3

0

9

11

36

10Vitamin A

Vitamin C

Calcium

Iron

180

15

8

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 2

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

18fruitsandveggiesmattergov Fennel Citrus Salad

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

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26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

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wwwalkaline5dietcom

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28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 21: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

16 Garbanzo Tabbouleh

Number of Servings 8

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 40 minutes

Ingredients

1 cup bulgur (cracked wheat) 1 cup boiling water

2 cups diced tomatoes 1-12 cups cooked (12 cup dry will yield

1-12 cups cooked) or 1 can (15 oz) can

garbanzo beans drained

1 cup diced cucumber peeled and seeded 34 cup chopped fresh parsley

12 cup diced yellow bell pepper 12 cup sliced green onions

2 Tbsp chopped fresh mint 12 tsp salt

13 cup fresh lemon juice 1-12 Tbsp olive oil

Directions

Combine bulgur and boiling water in a large bowl stir well Let stand 30 minutes or until water is

absorbed Add tomato and remaining ingredients toss gently Serve at room temperature

Nutrition FactsGarbanzo Tabbouleh

Serving size 1 cup

Amount Per Serving

Calories 150 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 160mg

Total Carbohydrate 26g

Dietary Fiber 7g

Sugars 4g

Protein 6g

6

3

0

7

9

28

20Vitamin A

Vitamin C

Calcium

Iron

60

4

10

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

19fruitsandveggiesmattergov Garbanzo Tabbouleh

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

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20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

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21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

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23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

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24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 22: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

17 Gazpacho

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour 20 minutes

Ingredients

8 large tomatoes peeled 1 large cucumber peeled seeded and finely

diced

1 large green bell pepper finely chopped 1 medium-size red onion minced

3 Tbsp red wine vinegar 1 Tbsp olive oil

3 Tbsp lemon juice 2-12 Tbsp chopped fresh parsley or 2 tsp

dried basil

salt and fresh ground pepper to taste tabasco sauce to taste

Directions

To peel the tomatoes submerge them in boiling water for 15 seconds Place into a colander and rinse

under cold water The skins should slip right off Core the tomatoes and gently squeeze out the seeds

Coarsely chop half of the tomatoes and puree the other half in a food processor Combine the puree and

chopped tomatoes in a large mixing bowl Blend the remaining ingredients with the tomatoes Cover

and refrigerate for several hours before serving Serve chilled garnish with herbed croutons if desired

Nutrition FactsGazpacho

Serving size 16 recipe

Amount Per Serving

Calories 90 Calories from Fat 25

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 0mg

Sodium 65mg

Total Carbohydrate 14g

Dietary Fiber 4g

Sugars 9g

Protein 3g

5

0

0

3

5

16

45Vitamin A

Vitamin C

Calcium

Iron

100

4

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

20fruitsandveggiesmattergov Gazpacho

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 23: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

18 Lemon Bulgur and Chickpea Pilaf

Number of Servings 6

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup medium grind bulgur 2 cups vegetable stock

1 tsp ground cumin divided 1 Tbsp olive oil

1 small onion chopped 1 small green bell pepper chopped

3 cloves garlic minced 2 cups canned chickpeas rinsed and drained

13 cup fresh lemon juice 1 cup fresh chopped parsley

Directions

Place bulgur in a bowl Bring stock to a boil add half the cumin and pour stock over bulgur Stir once

and let sit 10 to 15 minutes until most of the liquid has been absorbed and bulgur is fluffy Heat oil in

a heavy nonstick skillet over medium heat Sauteacute onion green pepper and half the garlic 3 to 5 minutes

stirring until onion is translucent Add remaining garlic and cumin Sauteacute about 30 seconds Stir in

bulgur and chickpeas Stir together a few minutes Then add remaining ingredients combine well and

season with salt and pepper to taste Serve hot

Nutrition FactsLemon Bulgur and Chickpea Pilaf

Serving size 16 of recipe

Amount Per Serving

Calories 191 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 0g

Cholesterol 0mg

Sodium 150mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars 4g

Protein 8g

6

0

0

6

11

32

20Vitamin A

Vitamin C

Calcium

Iron

50

6

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

21fruitsandveggiesmattergov Lemon Bulgur and Chickpea Pilaf

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 24: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

19 Lentil One dish

Number of Servings 6

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked and rinsed lentils 12 cup uncooked brown rice

3 cup sliced carrots 1 lb swiss chard cleaned and chopped

1 lb kale cleaned and chopped 3 cups water

1 packet reduced sodium onion soup mix 1 tsp basil

1 Tbsp olive oil

Directions

Place all ingredients in large pot Bring to a boil Reduce heat cover and cook until rice is done 20 to

30 minutes

Nutrition FactsLentil One dish

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 540mg

Total Carbohydrate 52g

Dietary Fiber 13g

Sugars 7g

Protein 15g

6

3

0

23

17

52

530Vitamin A

Vitamin C

Calcium

Iron

200

20

35

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 3

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

22fruitsandveggiesmattergov Lentil One dish

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 25: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

20 Lentil Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 8 hours

Ingredients

1 cup chopped carrots 1 cup diced celery

2 cups chopped onions 1 Tbsp olive oil

2 cups brown rice 6 cups water

1 lb lentils washed and drained 1 lb mushrooms sliced

1 tsp dried rosemary 1 tsp dried tarragon

Directions

Saute carrots celery onions mushrooms in 1 Tbsp olive oil Place vegetables in slow cooker when the

onions are translucent

Brown rice in 1 Tbsp oil until dry Add to slow cooker

Stir in water lentils rosemary and tarragon Cover and cook on high for 6-8 hours When thoroughly

cooked serve 1 cup each in individual soup bowls

Nutrition FactsLentil Soup

Serving size 18 recipe

Amount Per Serving

Calories 290 Calories from Fat 35

Daily Value (DV)

Total Fat 4g

Saturated Fat 1g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 51g

Dietary Fiber 12g

Sugars 4g

Protein 13g

6

3

0

1

17

48

35Vitamin A

Vitamin C

Calcium

Iron

8

4

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 3

Meat 0

23fruitsandveggiesmattergov Lentil Soup

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 26: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

21 Lentil Toss

Number of Servings 8

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

1 cup uncooked lentils 2 cups water

2 cups cauliflower florets 2 cups broccoli florets

2 cups cucumbers sliced and quartered 1 large carrot grated

12 cup chopped red onion 2 cups sliced fresh mushrooms

12 cup sliced olives

Directions

Place lentils and water in a large saucepan bring to boil Cover reduce heat and simmer 20 minutes or

until tender Drain well and set aside to cool slightly Toss lentils with the remaining ingredients and

serve

Nutrition FactsLentil Toss

Serving size 18 recipe

Amount Per Serving

Calories 120 Calories from Fat 10

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 95mg

Total Carbohydrate 20g

Dietary Fiber 8g

Sugars 3g

Protein 8g

2

0

0

4

7

32

40Vitamin A

Vitamin C

Calcium

Iron

50

4

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 1

Meat 0

24fruitsandveggiesmattergov Lentil Toss

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 27: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

22 Melon Soup

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 1 hour

Ingredients

2 cups cubed cantaloupe 2 cups cubed honeydew

2 cups cubed watermelon (unseeded) 12 cup orange juice

3 Tbsp lemon juice 2 Tsp honey

12 cup fat-free half and half mint sprigs

Directions

Process melons orange juice lemon juice and honey in food processor or blender until smooth Stir in

half and half Refrigerate until chilled Pour into individual bowls and garnish with mint

Nutrition FactsMelon Soup

Serving size 14 recipe

Amount Per Serving

Calories 130 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 75mg

Total Carbohydrate 30g

Dietary Fiber 2g

Sugars 25g

Protein 3g

2

0

0

3

10

8

70Vitamin A

Vitamin C

Calcium

Iron

120

6

6

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

25fruitsandveggiesmattergov Melon Soup

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 28: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

23 Mexibean Mock Lasagna

Number of Servings 6

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1-12 cup chopped onion

3 garlic cloves minced 1 green pepper coarsely chopped

1 red pepper coarsely chopped 1 tsp ground cumin

2 tsp chili powder 18 tsp cayenne powder

1 cup frozen or fresh corn kernels 15 oz can dark red kidney beans rinsed and

drained

15 oz can black beans rinsed and drained 1 cup no added salt tomato sauce

4 oz can diced green chilies drained nonstick cooking spray

6 corn tortillas 1 cup fat free ricotta cheese

34 cup low fat cheddar cheese shredded

Directions

In large skillet heat oil over medium high heat Sauteacute onion garlic and peppers for 5 minutes Stir in

spices and sauteacute 1 additional minute Remove from heat Mix in corn beans tomato sauce and diced

green chilies Spray 13rdquo x 9rdquo dish with cooking spray Place 3 tortillas in the dish arranging to cover the

bottom Spoon in half of the corn mixture and spread frac12 cup ricotta cheese on top Sprinkle with half of

the cheddar cheese Repeat layers using up all the ingredients Cook uncovered at 350degF for 45

minutes until casserole is thoroughly heated and cheddar cheese has melted Let stand 5 minutes before

serving

Nutrition FactsMexibean Mock Lasagna

Serving size 16 of recipe

Amount Per Serving

Calories 340 Calories from Fat 45

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 10mg

Sodium 600mg

Total Carbohydrate 53g

Dietary Fiber 13g

Sugars 10g

Protein 18g

8

5

3

25

18

52

30Vitamin A

Fruit 0

Vegetable 2

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 1

26fruitsandveggiesmattergov Mexibean Mock Lasagna

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 29: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

Vitamin C

Calcium

Iron

140

25

20

Percent Daily Values are based on a 2000 calorie diet

27fruitsandveggiesmattergov Mexibean Mock Lasagna

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 30: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

24 Moroccan Lentil Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 2

Recipe Summary

Preparation time 30 minutes

Ingredients

1-14 cups uncooked lentils 2-12 cups water

3 Tbsp lemon juice 1-12 Tbsp olive oil

12 tsp thyme 12 tsp mint flakes

14 tsp salt 18 tsp black pepper

1 garlic clove 1-12 cup quartered cherry tomatoes

1 cup diced cucumber 12 cup crumbled reduced-fat feta cheese

1 cup thinly sliced celery 4 cups romaine lettuce leaves

Directions

Place lentils and water in a large saucepan bring to a boil Cover reduce heat and simmer 20 minutes

or until tender Drain well and set aside Combine lemon juice olive oil thyme mint salt pepper and

garlic in a medium bowl stir with a wire whisk until blended Add lentils tomatoes cucumber cheese

and celery to dressing mixture toss gently to coat Serve on plates lined with romaine lettuce

Nutrition FactsMoroccan Lentil Salad

Serving size 14 recipe

Amount Per Serving

Calories 310 Calories from Fat 70

Daily Value (DV)

Total Fat 8g

Saturated Fat 3g

Cholesterol 5mg

Sodium 570mg

Total Carbohydrate 42g

Dietary Fiber 16g

Sugars 6g

Protein 21g

12

13

2

24

14

64

80Vitamin A

Vitamin C

Calcium

Iron

50

15

40

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 1

Milk 0

Fat 1

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 0

28fruitsandveggiesmattergov Moroccan Lentil Salad

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 31: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

25 Nine Bean Soup

Number of Servings 12

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 2 hours

Ingredients

1 cup black beans 1 cup red beans

1 cup pinto beans 1 cup white beans

1 cup split green peas 1 cup navy beans

1 155 oz can garbanzo beans drained 1 155 oz can no sodium black-eyed peas

drained

1 155 oz can kidney beans drained 1 145 oz can no sodium diced tomatoes

1 10 oz can diced tomatoes with green chiles 1 large onion chopped

1 cup green onion chopped 3 cloves garlic crushed

12 tsp salt

Directions

Combine black beans red beans pinto beans white beans split green peas navy beans Cover with

water and soak overnight

Drain beans and place in a large stockpot cover with water Add navy beans garbanzo beans

black-eyed peas and kidney beans

Cover and bring to a boil Reduce heat and simmer for 1frac12 hours or until beans are tender

Add tomatoes tomatoes with green chiles onion garlic and salt Simmer for 30 minutes to blend

flavors

Nutrition FactsNine Bean Soup

Serving size 112 recipe

Amount Per Serving

Calories 440 Calories from Fat 20

Daily Value (DV)

Total Fat 2g

Saturated Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbohydrate 81g

Dietary Fiber 24g

Sugars 4g

Protein 27g

3

0

0

19

27

96

Fruit 0

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

29fruitsandveggiesmattergov Nine Bean Soup

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 32: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

6Vitamin A

Vitamin C

Calcium

Iron

15

15

40

Percent Daily Values are based on a 2000 calorie diet

30fruitsandveggiesmattergov Nine Bean Soup

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 33: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

26 Papaya Black Beans and Rice

Number of Servings 6

Cups of Fruits and Vegetables per Person 1

Recipe Summary

Preparation time 30 minutes

Ingredients

2 tsp olive oil 1 cup chopped red onion

12 cup orange juice 14 cup lemon juice

2 Tbsp fresh chopped cilantro 12 tsp cayenne pepper

1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper

1 medium papaya peeled seeded and diced 2 garlic cloves minced

2 15oz can black beans rinsed and drained 6 cups hot cooked brown rice

Directions

Heat oil in large skillet over medium heat Add all ingredients except beans and rice Cook for 5

minutes stirring occasionally until bell peppers are crisp-tender Stir in beans Cook about 5 minutes or

until heated through Serve over rice

Nutrition FactsPapaya Black Beans and Rice

Serving size 16 of recipe

Amount Per Serving

Calories 410 Calories from Fat 40

Daily Value (DV)

Total Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 440mg

Total Carbohydrate 78g

Dietary Fiber 14g

Sugars 8g

Protein 13g

7

3

0

18

26

56

30Vitamin A

Vitamin C

Calcium

Iron

170

10

25

Percent Daily Values are based on a 2000 calorie diet

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 4

Meat 1

31fruitsandveggiesmattergov Papaya Black Beans and Rice

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 34: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

27 Papaya Pineapple Salsa

Number of Servings 4

Cups of Fruits and Vegetables per Person 05

Recipe Summary

Preparation time 25 minutes

Ingredients

34 cup diced ripe papaya 34 cup diced fresh pineapple

12 cup diced jicama 3 tbsp chopped red onion

1 chili pepper Serrano or jalapeno 1 garlic clove minced

2 tsp lime zest 2 tbsp fresh lime juice

1 tbsp minced cilantro

Directions

Combine papaya pineapple jicama red onion chili pepper garlic zest lime juice and cilantro Cover

and refrigerate until ready to serve

Nutrition FactsPapaya Pineapple Salsa

Serving size 14 of recipe

Amount Per Serving

Calories 40 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 5g

Protein 1g

0

0

0

0

3

8

8Vitamin A

Vitamin C

Calcium

Iron

60

2

2

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 0

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

32fruitsandveggiesmattergov Papaya Pineapple Salsa

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 35: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

28 Spanish Hot Dish Dinner

Number of Servings 6

Cups of Fruits and Vegetables per Person 075

Recipe Summary

Preparation time 30 minutes

Ingredients

34 lb ground turkey meat nonstick cooking spray

1 cup chopped onion 2 garlic cloves minced

14-12 oz can no added salt whole tomatoes

undrained and chopped

4 oz can diced green chilies drained

13 cup raisins 12 tsp salt

12 tsp pepper 12 tsp cinnamon

14 tsp cloves 14 tsp allspice

14 tsp nutmeg 14 tsp orange rind

12 tsp hot sauce 1 cup canned black beans rinsed and drained

2 cups finely chopped apple 3 cups cooked brown rice

Directions

Cook turkey meat over medium heat until browned stirring to crumble Drain any juices and pat dry

with paper towels and set aside Wipe drippings from skillet and coat with cooking spray place over

medium heat until hot Add onion and garlic sauteacute 2 minutes or until tender Return turkey meat to

skillet Add tomatoes green chiles raisins salt pepper spices orange rind and hot sauce Bring to boil

then reduce heat to simmer uncovered for 15 minutes Add beans and apple Cook for 10 minutes

stirring occasionally Serve over rice

Nutrition FactsSpanish Hot Dish Dinner

Serving size 16 of recipe

Amount Per Serving

Calories 290 Calories from Fat 20

Daily Value (DV)

Total Fat 3g

Saturated Fat 0g

Cholesterol 20mg

Sodium 450mg

Total Carbohydrate 48g

Dietary Fiber 7g

Sugars 13g

Protein 20g

4

0

7

19

16

28

2Vitamin A

Vitamin C 25

Fruit 1

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 2

Meat 2

33fruitsandveggiesmattergov Spanish Hot Dish Dinner

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 36: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

Calcium

Iron

8

20

Percent Daily Values are based on a 2000 calorie diet

34fruitsandveggiesmattergov Spanish Hot Dish Dinner

For a 21-day plant-based alkaline meal plan and recipes check out my acclaimed book The Alkaline 5 Diet

wwwalkaline5dietcom

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 37: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

29 Veggie Delight Smoothie

Number of Servings 4

Cups of Fruits and Vegetables per Person 15

Recipe Summary

Preparation time 15 minutes

Ingredients

2 cups apple juice 1 cup sliced apple

1 cup applesauce 1 cup sliced carrots

1 cup peeled and sliced cucumber 2-12 cups ice

Directions

Place all items into blender and blend until smooth Serve immediately

Nutrition FactsVeggie Delight Smoothie

Serving size 14 of recipe

Amount Per Serving

Calories 120 Calories from Fat 0

Daily Value (DV)

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrate 29g

Dietary Fiber 3g

Sugars 24g

Protein 1g

0

0

0

1

10

12

100Vitamin A

Vitamin C

Calcium

Iron

10

4

4

Percent Daily Values are based on a 2000 calorie diet

Fruit 2

Vegetable 1

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

35fruitsandveggiesmattergov Veggie Delight Smoothie

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline

Page 38: Recipes … · 2017-12-01 · 7. Black Bean Soup with Veggies 8. Broccoli Soup 9. Cabbage Soup 10. Cantaloupe Soup 11. Caponata 12. Chick-Peas with Sun-Dried Tomatoes 13. Chickpea

wwwAlkalineDietHealthTipscom Recipes

30 Very Veggie Salad

Number of Servings 4

Cups of Fruits and Vegetables per Person 4

Recipe Summary

Preparation time 15 minutes

Ingredients

4 cups raw spinach 4 cups romaine lettuce

2 cups chopped red yellow orange bell

pepper

2 cups grape or cherry tomatoes

1 cup chopped broccoli 1 cup chopped cauliflower

1 cup sliced yellow squash 1 cup sliced zucchini

2 cups sliced cucumber 2 cups chopped baby carrots

Directions

Wash all of the vegetables and mix them together in a large mixing bowl Top this colorful meal with

the nonfat or low-fat dressing of your choice

Note the dressing is not included in the nutritional analysis

Nutrition FactsVery Veggie Salad

Serving size 5 cups

Amount Per Serving

Calories 100 Calories from Fat 10

Daily Value (DV)

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 80mg

Total Carbohydrate 22g

Dietary Fiber 7g

Sugars 10g

Protein 6g

2

0

0

3

7

28

330Vitamin A

Vitamin C

Calcium

Iron

360

10

15

Percent Daily Values are based on a 2000 calorie diet

Fruit 0

Vegetable 4

Milk 0

Fat 0

Other 0

Diabetic exchanges are calculated based on

the American Diabetes Association Exchange

System This site rounds exchanges up or

down to equal whole numbers Therefore

partial exchanges are not included

Diabetic Exchange

Carbohydrates 0

Meat 0

36fruitsandveggiesmattergov Very Veggie Salad

Thanks for downloading this recipe book I hope you have enjoyed making some of the transitional alkaline meals -)

For comprehensive and step by step guidance for becoming truly healthy lean and full of vitality check out my 8-week programGo to wwwLauraWilsonOnlinecomase

Thanks for downloading this recipe book I hope you have enjoyed making these transitional alkaline meals

For comprehensive and step-by-step support guidance and accountability and bespoke dietary guidance consider my signature coaching program if youre serious about getting the results you want with your body and health

Click this box or go to wwwLauraRimmercomalkaline