Category Archives: Vegetables

Cooked Beetroot Salad: A Recipe

Chilly, crisp days; fresh warming foods shared from the heart!

Last week I had much to share, and while I was writing it, it somehow got lost in the waves! Ah, the lament of a new blogger! I will however include the same recipe today. It was enjoyed as a side dish in our cooking class number 3 (there are 6 in total).  It is a simple yet mouth-wateringly delicious Beetroot Salad. It was loved by all in the class and served with a warm yummie brown rice salad, tempeh spread, a salad of greens with oranges and a cashew orange sesame dressing! Here’s a photo of the offering!


1 bunch organic beetroot with stems and leaves removed
1 bunch chopped parsley leaves (I like mine very rich and tend to use 1 1/2 – 2 bunches)
2 tablespoons cold pressed olive oil
juice of 1-2 lemons
pinch or two of celtic sea salt

Wash and boil the beetroot until tender. Drain and set aside until they are cool enough for you to peel. I like to have them still warm or at least room temperature.

Cut the beetroot into wedges . Add parsley and dress with a splashing of olive oil, lemon juice and the salt. Very delicious!

If you love this recipe, you can find 88 similarly wonderful recipes that are nutrient dense and alkaline in my cookbook alkaline-alive.

Alkaline-Alive Talks and Classes in Adelaide

I love preparing for the classes that I hold in my home. Everyone has a station for peeling, chopping, grating, dicing, washing vegetables and rinsing the grains. We all (try to) cook with awareness and attention to the extraordinary bounty from Mother Earth, bringing the heart and devotion  into the preparation.

And finally we experience together the enjoyment of our efforts!

The cold weather did not seem to stop  health enthusiasts coming to  The Benefits of an Alkaline Diet,  an introduction  to my book Alkaline-Alive, and also to my book signings at Real Organics in Norwood and Mostly Books in the Mitcham Square. It was so heartwarming  to meet everyone, seeing all the new bright faces eager to enjoy health!


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.