Monthly Archives: July 2011

Hoorah for New Life! Babies, sprouts and Sprouted Hummus: A Recipe.

Hello again my enthusiastic Alkaline eaters!

It has been 3 weeks since I have touched my keyboard I think the expression is AFK. Well life has taken over, literally. My home has been filled with the activity of the New and New life. A beautiful and tiny grand-daughter born on the 14th of July, a new home searched and found for the proud new family (my son, daughter-in-law and grand daughter), renovations starting on a new more functional kitchen! My home has been bursting with sweet newborn cries, food at all hours, abundant baby gazing and cuddling and many happy family visitors.

Our little (Sprout) Mila Maria!

So I thought it appropriate to cover a little on the topic of Sprouts!

Chick peas preparing to sprout.

To sprout chick peas place a cup of the chick peas in a wide necked jar. Wash 3 or 4 times then cover with water and allow to stand overnight in a dark place. In the morning drain,  place a gauze cover held in place with a rubber band, over the jar. Rinse the chick peas (in the Jar) with water 2-3 times, drain well and sit the jar at an angle to drain (as seen above).  Again place the jar in a dark place, washing the contents 2-3 times a day . After a day or so I place mine on the window sill to continue to sprout. They only take 2- 3 days.(all you need is a little shoot and they are ready)

The sprouted chick peas.


This recipe is raw and full of high nutrient density. Very cleansing and energising rich in vitamins C and B. When we make this at my cooking classes along side the cooked Hummus many prefer it’s fresh aliveness! Try it for your self and decide.

2 cups sprouted chick peas (organic)
1 cup toasted sesame seeds (organic and unhulled if possible)
1 or 2 umeboshi plums (refer to the benefits bellow)
1 or 2 cloves garlic
1 1/2 dessertspoons organic unhulled tahini
2 lemons squeezed
1 cup of best quality water or more as needed

Place all the ingredients in a blender or food processor adding the water a little at a time (more than 1 cup may be needed) until all well blended.

Because I like to use more of the whole sesame seeds and less of the tahini I prefer it a little chunky in texture and not completely smooth. Also using the whole sesame seeds and less of the paste is less processed and more healthful.

Delicious served with or over your favourite high nutrient dense salad and makes a complete meal. Great to take for work instead of bought low nutrient dense lunches.

Yummie and full of vitamins, enzymes and vitality!

Raw chickpea Hummus with delicious salad

In Praise of Umeboshi Plums

Tahini with 2 brands of umeboshi plums - 1 from a health store and 1 from an Asian shop.

Salty sour pickled plums from Japan and used greatly in Macrobiotic cooking. They have a highly alkalizing effect and are attributed the medicinal properties in the Orient of helping digestion, regulating the intestines and having antibiotic properties. It is said that the Ancient Samurais would eat one a day to keep weariness and fatigue at bay!

Winter Violets


O wind where have you been,
That you blow so sweet?
Among the Violets
Which blossom at your feet.

The honeysuckle waits
For Summer and for heat
But Violets the chilly Spring
Make the turf so sweet.


Gentle winter rain on greens. Time for healing Miso soup: A Recipe.

Broccoli blessed by the rain in my garden patch!

Today the rain is falling sweetly on my garden greens and I am inspired to make a healing Miso soup as was prepared in our final daytime cooking class on Monday morning.

vegetable peelings, stems, leaves and skins gently boiling to prepare the stock

What do we need. Firstly we need to make a good vegetable stock. Remember an Alkaline recipe will call for only plant food from the garden patch.

Vegetable Stock : A Recipe

Into a large saucepan pour 4 litres(or more) of top quality water.

Place any fresh vegetable peelings, including whatever vegetables you have been using today. e.g. parsley stems and tops, onion skins and ends, garlic skins, ginger peel, outer leaves of dark leafy green vegetables, spinach stems, beetroot and carrot tops, carrot and parsnip peelings , pumpkin skins and seeds, lettuce leaves and even tomato cores and skins.

In fact, any fresh vegetables that you are not otherwise using can be included. Best if they are organic and washed very well.

A couple of bay leaves, some thyme (or other herb of your choice) and a few garlic cloves will add extra flavour. (optional)

Cook for 30-40 minutes. Allow to sit and cool, then drain the juices through a sieve or colander.   Presto, you have marvellous healthy vegetable stock which can be used for cooking beans, soups, risotto and most particularly,  healing Miso soup.

Bottled stock

I like to make enough to have for breakfast for the week. I keep the stock bottled and refrigerated until ready to use.

The Benefits of Miso

  • There are many types of Miso. The 3 basic being soybean(hatcho), barley (mugi)  and rice (kome). If you are enjoying Miso often (a few times a week) then it is good to vary them as this will give you the optimum  health benefits.
  • It is high in protein, containing  all the essential amino acids, calcium and is also a source of vitamin B12.
  • It is free of toxins.  The enzymes and bacteria (lactobacillus) contained within it aidgood digestion and assimilation.
  • It is a live food and makes a nourishing light meal at any time.
  • The  types of Miso range in texture, colour and flavour. The heavier varieties such as hatcho are excellent in winter, whilst the lighter, sweeter varieties kome are delightful in summer.
  • It has been said of Miso that it brings good health and longevity; that it can assist in the healing of heart disease and cancer ; that it can prevent and treat the effects of radiation and can counter-act many of the effects of smoking and pollution.
  • Most importantly it creates an alkaline condition  in the body assisting in the prevention of disease.

Healing Miso Soup : A Recipe

Healing Miso soup with mung bean noodles.

2 tablespoons toasted sesame oil
3 cloves garlic finely chopped
2 tablespoons fresh ginger finely chopped
1  brown  onion finely chopped
1 large carrot finely chopped
1 large stick celery (tops included) finely chopped
10 cups of vegetable stock
2 cups best quality water
1-2 cups soaked wakame (I am heavy handed with this as I love quite a lot of sea vegetables in my miso)
2 cups of soaked mung bean noodles
3 spring onions finely chopped
1/2 a packed cup of fresh coriander leaves.

Fresh ingredients used.

To prepare:
Into a bowl of water place the mung bean noodles and let stand until ready to use.

Noodles resting and softening.

Wash the wakame. Cover with water and let stand to soften while starting the soup,

Soaked wakame.

Into a large soup pan add the oil ginger and garlic, Saute for a minute or two. Add onion, stir and after a minute add celery and carrot. Cook  all vegetables together for another 1 or 2 minutes .  Now  add the stock , 2 cups of  water and the wakame.  Stir and simmer on a slow boil for 15 minutes.

Into a small bowl place the miso paste. Take a cup or so of the soup liquid and mix with the paste until a smooth consistency,

Now add the drained noodles and cook for a further minute or two. Sprinkle spring onions and the fresh coriander.and again bring  the soup to the boil . Take the soup off the flame and immediately add the miso mixture,  Serve, and enjoy the blessing  of Miso!

A bowl of blessings!

Miso to be healing must not be boiled and only 1 level teaspoon per 1 1/2 cups of the stock.

White miso paste, Wakame sea vegetable and Mung bean noodles

I have been asked to photo ingredients used so that enthusiasts will be able to find these or the like easily. Hope this helps!

A last winter rose!

Some words of wisdom for the week!

Our duty in this world is to help others by showing
them their roses and not their thorns.
Only then can we achieve the love we should feel for
each other………
Only then can we bloom in our own garden!

~Author Unknown~

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