The recipes this month tie into my upcoming workshop on acidity and alkalinity. As the name of this workshop suggests, it’s all about balance: in the rhythm of our days, the relationships we nurture, and the food on our plate. We in North America tend towards an ‘acidic’ lifestyle, with our go-go-go lives, heavy meat consumption, and processed foods. These choices tend to promote an environment that fosters many of the chronic diseases on the rise in our culture today. What we eat can play a huge role in equalizing these factors. When we make alkaline choices, not only do you stack the deck in your favour, but you really do feel great. So read on for recipes that are guaranteed to be mouth-watering – and may just help to bring you the balance you seek.
*Note: the general rule of thumb should be two parts alkaline to one part acidic, not the complete removal of acidic foods. In general, meat and dairy are acidic, and vegetables and fruits are alkaline. Sign up for the workshop this Saturday, June 7, to learn much more on this fascinating topic.
Seared Scallops with White Beans and Spinach
Super easy, super delicious, ready in 30 minutes! For those who prefer fish, any white fish of your choice also works well with this recipe.
- 1/2 red onion, minced
- 1 clove garlic, minced
- 1 1/2 cans cannellini beans (14 oz each), rinsed and drained
- 4-6 cups baby spinach
- 1 lb large sea scallops
- 2 strips of bacon or pancetta
- black pepper to taste
- 1 tbsp butter
- juice of 1 lemon
- 1/2 cup roughly chopped fresh basil as garnish
- Heat a medium saucepan over low heat. Cook the bacon or pancetta until it has begun to crisp. Add the onion and garlic; sauté until the onion is soft and translucent, 2 to 3 minutes. Add the white beans and spinach and simmer until the beans are hot and the spinach is wilted. Keep warm.
- Heat a large cast-iron skillet or frying pan over medium-high heat. Blot the scallops dry with a paper towel and season with salt and pepper on both sides. Add the butter and the scallops to the pan and sear the scallops for 2 to 3 minutes per side, until deeply caramelized.
- Before serving, add the lemon juice to the beans. Season with salt and pepper. Divide the beans among 4 warm bowls or plates and top with scallops.
- Garnish with fresh basil.
Adapted from Men’s Health.com
Spicy Sicilian Stew
Adding fresh herbs and spices is another great way to boost the alkaline quotient of any meal. Plus it just plain old tastes better!
- 1 red onion
- 2 sticks celery
- 1 fennel bulb
- 2 cloves garlic
- 1 red chilli, deseeded
- 2 tablespoons olive oil, plus extra for drizzling
- 1 glass dry white wine
- 800 g chopped plum tomatoes
- ½ butternut squash, peeled and grated
- 500 ml fish or vegetable stock
- 200 g salmon fillet
- 300 g halibut fillet
- 12 raw peeled shrimp (optional)
- ½ lemon
- 1 large handful fresh flat-leaf parsley, chopped
- Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, and add the chopped ingredients. Sauté until tender, about ten minutes.
- Add the wine, tomatoes, squash and fish stock and bring to a boil. Cover and simmer gently for 30 minutes. Season with salt and pepper as needed, and gently break up the tomatoes.
- Roughly chop the salmon and halibut and add to the pan. Add the prawns, cover and simmer for 10 minutes or until just cooked.
- Serve drizzled with olive oil, lemon juice, and sprinkled with chopped parsley. A nice country bread is a great accompaniment to mop up the juices.
Adapted from Jamie Oliver.com
Chicken Fajita Salad with Cilantro Lime Vinaigrette
- 2 organic chicken breasts, sliced lengthwise
- 1 head romaine lettuce
- 1 pint yellow or red cherry tomatoes
- 1/4 red onion
- 1 ripe avocado
- 1 yellow or green zucchini, sliced lengthwise
- 2 tablespoons olive oil
- salt and pepper, to taste
- 3-4 tablespoons extra virgin olive oil
- juice of one lime
- handful of fresh chopped cilantro, plus some for garnish
- 2 teaspoons honey or maple syrup
- 1 teaspoon honey mustard
- 2 bulbs fresh garlic
- salt and pepper to taste
- Wash and roughly chop the romaine lettuce and place in a large salad bowl. Top with chopped tomatoes/ avocado and thinly sliced red onion. Set aside in a cool place.
- In a pan, heat the olive oil, salt and pepper, and sauté the chicken until lightly browned. Add the zucchini, and cook until the zucchini is slightly tender. Keep warm.
- In the meantime, combine the ingredients of your vinaigrette and place in a food processor or blender. If whisking by hand, finely dice the cilantro.
- Serve the chicken and zucchini on top of the salad, with fresh cilantro as a garnish. This salad is delicious with homemade pita chips on the side.
Warm Asparagus-Arugula Salad with Shiitake Mushrooms and Grilled Salmon
- 2 salmon fillets
- 1 bunch asparagus
- 1 tablespoon extra-virgin olive oil
- 2 cups roughly chopped shiitake mushrooms
- 2 garlic cloves, minced
- 1 sweet red pepper, thinly sliced
- 1/2 cup fresh dill, minced
- 3 cups arugula
- 1/4 cup goat cheese
- 1/3 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar reduction or balsamic glaze
- sea salt and fresh ground pepper to taste
- Preheat oven to 350 F. Set the salmon fillets in a baking dish and sprinkle with fresh lemon, dill, and salt/ pepper. Bake for 10-12 minutes.
- Snap off ends of asparagus; cut stalks in half. In a large steamer, cover and cook asparagus until tender-crisp, about 3 minutes. Drain and set aside, covered.
- In a small bowl, whisk together vinaigrette ingredients; set aside.
- In a large nonstick pan, heat oil over medium-high heat; stir-fry mushrooms, about 4 minutes. Add garlic and red pepper; stir-fry until fragrant, about 2 minutes. Add dressing, asparagus and 2 tbsp of the dill; cook, stirring, until heated through, 2 minutes.
- In large bowl, toss arugula with asparagus mixture; divide among plates. Top with crumbled goat cheese and salmon fillet; sprinkle with remaining dill.
Adapted from Canadian Living.com
Heather Martin, N.D.