Sam Graci wants you to be pH-balanced. So the superfoods researcher and Greens Plus creator is sharing the following pH-friendly recipes that are promised to turn out delicious:
Old-fashioned Oatmeal (serves 1)
• 1/2 cup old-fashioned oatmeal
• 1/2 cup fat-free milk or rice/soy/hemp milk
• 1 tbsp hulled sunflower seeds
• 1 tbsp each of raw almonds and walnuts
• 1 tbsp each of hemp seeds and sesame seeds
• 6 macadamia nuts
• 1/2 cup of fresh or frozen berries
• Cinnamon to taste
(Add nuts and seeds once oatmeal is cooked)
Great Green Salad (Serves 2)
• 8-12 large lettuce leaves (leaf, red, bibb or Boston)
• 1 small handful of exotic greens (arugula, endive, escarole, red oak, sorrel, mesclun, radicchio)
• 1 tomato sliced into thin wedges or 6-8 radishes
• 1/4 sliced English cucumber or zucchini
• 1/2 bell pepper (red, yellow, purple, green) thinly sliced
• 2-3 tsp loosely chopped fresh parsley, chives or green onions (optional)
Toss all of the above together and mix with your favourite dressing.
Zesty Herbs & Oil Dressing (Makes 1 1/2 cups
• 1 cup organic extra-virgin olive oil
• 1/2 cup raw flax or pumpkin seed oil
• 2-4 tbsp apple cider vinegar or 2 tbsp fresh lemon juice
• 2 tbsp finely chopped fresh parsley or 1 tbsp dried parsley flakes
• 1-4 tsp finely chopped fresh basil or mint leaves or 1/2 tsp dried leaves
• 1 tsp finely chopped fresh dill weed or other green herb
• 2 tsp tamari soy sauce or 1 tsp paprika
• 1 tsp finely chopped fresh thyme
• 1 tsp green food drink powder (optional)
• 1/2 to 3/4 tsp Celtic Salt
• 1/4 tsp ground seaweed or Nova Scotia dulse
• Several dashes of cayenne red pepper
• 1 clove garlic, minced, or 1 tbsp finely chopped green onion (optional)
Directions: Mix all ingredients well using fork or wire whisk and refrigerate for several hours or overnight. This dressing tastes naturally sweet and keeps about one week in a bacteria-free glass jar.
Spinach Tofu Stuffed Zucchini (Serves 4)
• 6 small zucchini, cut in half lengthwise, ends removed
• 3 large bunches (or 4 small) fresh spinach, lightly chopped
• 2-3 tbsp pure water, stock, broth or vegetable bouillon (unsalted)
• 6-8 green onions, finely chopped
• 1 medium red or orange bell pepper, finely chopped
• 1/4 cup pine nuts, sunflower seeds, chopped raw almond or other nuts
• 8-10 oz. regular/firm tofu, crumbled
• 2 cloves garlic, minced
• 3 tbsp chopped fresh parsley or 1 tbsp dried parsley flakes
• 1 1/2 tbsp tamari soy sauce or substitute
• 1 tsp Celtic sea salt or substitute
• 1 tsp curry powder
• 1 tsp basil
• 1/4 tsp marjoram
• 1/4 tsp dill weed
• 1/4 tsp thyme
• Several dashes of cayenne red pepper
• Steam the zucchini for 5-7 minutes until slightly tender.
• Steam the spinach separately for about 5 minutes or until tender.
• In a large skillet, heat the liquid on high heat.
• Saute the onions, pepper and nuts for 2 minutes, stirring constantly.
• Add remaining ingredients and saute for another 2-3 minutes.
• Remove from heat and mix with the steamed spinach.
• Place the strips of zucchini, cut side up and touching each other, in a low baking dish with 1/4 inch or more of water on the bottom.
• Cover the zucchini with the spinach-tofu mixture.
• Bake in a pre-heated 350F oven for 12-16 minutes until everything is hot and tender throughout.
• Serve immediately by itself or covered in gravy, tomato sauce or mock cheese sauce.
• Serve with whole grains and optional salad.
• Keeps 2-4 days refrigerated. (Do not freeze.)
Spaghetti Squash (Serves 2)
• 1 medium spaghetti squash
• 3-4 cups tomato sauce, mock cheese sauce or other sauce heaated
• Boil a whole spaghetti squash in a large pot of water for 55 to 75 minutes or until tender enough for a knife to slide in easily. (If preferred, cut the squash in half lengthwise, remove the seeds and pulp, and bake cut-side down on a flat baking sheet in a preheated 350F oven for 35-40 minutes or until tender.)
• While the squash is cooking, prepare or heat the sauce.
• Cut the squash in half length-wise and scrape out and discard seeds and pulp.
• Use a fork to scrape the edible squash from its skin and place it on a plate.
• Cover the hot squash with the heated sauce and serve.
• The squash can be steamed or baked to reheat and keeps 4-6 days refrigerated.