Category Archives: Grains

Vibrant Stuffed Roasted Peppers: A Recipe

This has been an incredibly busy week. I have been out delivering books all over Adelaide. Early in the week I was in Stirling, talking to a group of wonderful and committed people.  Today I am appearing at Real Organics in Norwood and talking on the benefits of a high nutrient dense plant based diet.

On Wednesday night, it was the second class in a 6 part series of classes on Alkaline Cooking. We had a ball, eating the most wonderful array of non-acid, vegetarian foods.

 You know, you never feel that you are missing anything with such a wonderful approach to eating — there is a huge variety of wondrous foods from nature’s storehouse.

Vibrant Stuffed Roasted Peppers

2 cups cooked brown rice al dente (still chewy)
1/3 cup ground pumpkin seeds
1/2 cup finely chopped cherry tomato
3 teaspoons currants
2 cloves of garlic finely chopped or squeezed
4 teaspoons chopped chives
1/4 small brown onion finely chopped
2 tablespoons chopped parsley
3-4 leaves fresh basil chopped
1 teaspoon ghee
4-6 long banana peppers or 4-5 small red peppers
Pinch of celtic sea salt and freshly ground pepper
3 Teaspoons organic sunflower oil or ghee

Before you cook the rice, remember to wash it 3-4 times gently massaging the grain or stirring in a clockwise or anticlockwise direction.  Keep to the way you have chosen to stir or massage.  This method prepares the grain, connects us to the roots of Mother Earth, enlivens the grain and settles us to evenness.

Wash the peppers.  Cut off the tops, discard the thick internal flesh and remove the seeds.  If they are the long banana peppers a thin small knife will also do the job well.

Prepare the other ingredients and place them in a bowl. When the rice is cooked and cooled, add, and fold together.

Gently fill the peppers.  Place them on a shallow baking dish, drizzle with the oil or ghee and sprinkle with a little celtic sea salt.  Bake at 180 degrees for about 30 minutes. The peppers should be soft and somewhat collapsed.

These vibrant peppers go beautifully with mashed white beans and a favourite green.


For more recipes, my book 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.