Monthly Archives: May 2011


Danyse is the best selling author of alkaline-alive, a book of inspiration for those intent on healthy eating and self healing. Her delicious recipes are full of high nutrient dense plant foods, whole grains, pulses, beans and lentils as well as sprouted grains, seeds and legumes.  It’s a clean diet comprising foods that are not hard on the body’s digestive system, are highly nutritious with extraordinary flavour.

Danyse also has a YouTube Channel for video cooking demonstrations and her Today Tonight appearance: alkaline-alive on YouTube


Cauliflower Magic to Lighten those Dark Winter Days: A Recipe

When my digestion is out of sorts I prepare this soup. The other evening my digestive system was feeling quite tender and vulnerable I craved something soothing, easy to digest, something that would warm and nourish my tender stomach.

I hope that this will nourish you as much as I feel nourished by it. I have made and enjoyed it three times hence.

Cauliflower Balm for Winter Days

5 cups pure water
2 pinches cumin seeds
2 pinches aseofetida
2 pinches fennel seeds
2 pinches ginger powder
3 pinches turmeric powder
1 pinch ground black pepper or long black pepper
4 cups cauliflower florets
2 pinches celtic sea salt
1 generous teaspoon ghee

Let the water boil with all of the spices for 4-5 minutes. Add the cauliflower florets and also some of the green leaves surrounding the cauliflower. Make sure to take the leaf away from the thick stem.

Cook until the cauliflower is tender, about 5 minutes. Test with a fork to ensure the cauliflower is tender.

Pour all into a blender, add ghee and blend.

Serve plain, or garnish with fresh sunflower or mung sprouts or with grated raw cauliflower.

For more healthy, healing alkaline foods, my book alkaline-alive is available here.

Quinoa Pilaf

in praise of quinoa

Quinoa is an amino acid-rich protein. This ancient grain was called by the Aztec Indians “the Gold of the Incas” because they recognised its ability to increase the stamina of their warriors.

Quinoa is high in protein, and the protein it provides is a complete protein, meaning that it includes all 9 essential amino acids.

Not only is quinoa’s amino acid profile well balanced, but it is especially enhanced with the amino acid Lysine, essential for tissue growth and repair. It also includes most other health building nutrients. A very good source of manganese, magnesium, iron, copper and phosphorous.

Because of its high source of magnesium, quinoa offers the benefit of providing good cardio-vascular health. It’s said that a serving of whole grain such as quinoa at least 6 times a week is especially good for those suffering from high cholesterol, high blood pressure or other signs of cardio vascular disease.

Quinoa Pilaf

2 cups quinoa (white or red or mixed)
1 litre of best quality water
3 heaped tablespoons sunflower seeds
3 heaped tablespoons pumpkin seeds
1-2 large handfuls of washed currants

Wash quinoa 3 times and cover with water. Bring to the boil then reduce to simmer until cooked. While the quinoa is cooking, dry roast the seeds in a frypan till golden brown. Take off heat and set aside. Meanwhile soak the currants. When the quinoa is cooked, add the seeds, and the drained currants.

Serve with curry, greens and chutney; or for breakfast with grated apple and Almond Milk.

For more great recipes buy my book alkaline-alive.

Asparagus Elixir: A recipe

From a chapter in my book on Foods for Healing & Regeneration

A drink or soup for Gods and mortals alike.

Whenever I serve this I’m always rewarded with a big grateful sigh. “WOW! What have you made and how do I make it?”

Asparagus Elixir

8 stalks of asparagus (wooded bases removed)
3 cups best quality water
1 teaspoon ghee
1 teaspoon turmeric
pinch of salt to taste

Place water in a saucepan with steamer and bring to boil.

Break the asparagus stalks with your hands into 2 or 3 pieces and place into the pan, steaming until tender and retaining its green colour.

Place asparagus in a blender with about 1 cup of the cooking water of the asparagus. Add ghee, turmeric and sea salt. Blend until smooth.

Add more water for a thinner lighter drink or soup.

This is a wonderful healing drink or soup that can be enjoyed at any time of the day.


Hello world!

Hello World!
I’m new to  Blogging so go easy on me.
However I have been teaching alkaline cooking classes in my home town of Adelaide  South Australia for 7 years and also lecturing and mentoring on the benefits of an alkaline high nutrient dense diet.

Here is what some people have experienced and said about my cooking classes.

“As a doctor specialising in nutritional medecine I truly value all Danyse has to offer.  I have done her 6 week cooking class and every meal was delicious and full of vital nutrients.  I recommend her classes to my patients and then they recommend her classes to their friends and family as we all love what we learn from her.  Thank you Danyse!”
Dr Kylie Dodsworth, BMBS, BSc, FRACGP.

“Danyse’s Alkaline Cooking Classes changed my life! After years of being overweight, suffering from arthritis and diabetes 2, I saw immediate positive healthy effects since changing my diet to alkaline. Within 3 months no more arthritis, no more insulin and lost 25 kg. I highly recommend Danyse’s philosophy of truly healthy living for anyone: sick or well, young or old.”
Anne Pomeroy

However, not everyone either lives in Adelaide or is able to get to my classes.  Because I am so passionate about being able to inspire and share what i have experienced with others, I wrote and published with family and friends an inspirational cookbook alkaline- alive.

alkaline-alive front cover

My own journey to health, this way of eating and teaching, came about through my own experience with two autoimmune disorders.  This led me on a path of discovery. Macrobiotics, Ayurveda and raw foods keeping my meals always delicious, always full of  high nutrient dense plant foods, whole grains, pulses,beans and lentils.  What one of my teachers calls a”clean”diet , foods that are not “hard” on the body to digest. And sprouted grains, seeds and legumes. The journey, and it’s not done yet still exploring and discovering, has led me to more love than I could ever imagine; meeting people sharing delicious recipes, eating together and healing ourselves and our world.