Summer, seaside holidays and Gazpacho: a recipe


It’s glorious summer here. Heavenly hot lazy days at the beach with family and friends.  Here is the beautiful seaside town of Willunga  (about one hour south of Adelaide, my home city)  where long walks on the beach, body surfing in the rolling waves and fresh healthy meals are enjoyed.

On a hot day what better dish to have, alkaline and full nutrient dense than a delicious cold bowl of Gazpacho.

The most IMPORTANT thing about this Summer soup is fresh ripe ingredients.
So if possible the fresher the more alkaline and the sweeter. So to the garden to pick cucumbers and tomatoes!

With my grand daughter Mila picking and tasting cucumbers!

With my grand daughter Mila picking and tasting cucumbers!

GAZPACHO Summer Soup: A recipe



2 cups chopped sweet tomatoes
2 cups chopped cucumbers
1 scallion (or 1/2 sweet red onion)
1/2 large red capsicum chopped
celtic sea salt and fresh ground pepper to taste
1 generous tablespoon organic cold pressed olive oil

Place all the vegetable ingredients in the blender and blend until smooth.  Then pass the blended vegetables through a sieve or strainer so that it becomes smooth a velvety.  Salt and pepper to taste. I use about half to 3/4 teaspoon of best quality salt.  Either Celtic sea salt or  Himalayan rock salt are my favourites. Drizzle the olive oil on the top and presto it is ready to enjoy.

I have been enjoying many bowls of this  as my son’s garden is plentiful with crunchy cucumbers and sweet tomatoes just as is or sometimes I will (in a pan with a little gee) crisp a slice or two of Mountain Bread Wrap and break it into the soup. Quite wonderful!

Alkaline Cooking classes are set to begin in February  you will find the information on this page under Upcoming Workshops. Here is a short video of  a past class participant (she completed the 6 class series in December 2012) and what she had to say . Follow this link:

A SPECIAL POEM: on the eve of Australia Day


An exert from  A Poem by Dorothea Mackellar (1885-1968)



“I love a sunburnt country,
a land of sweeping plains,
of ragged mountain ranges,
of droughts and flooding rains.
I love her far horizons,
I love her jewel-sea,
her beauty and her terror-
the wide brown land for me!”

Happy Australia day to all!


Blossoms ; Quinoa,Millet&Kombu with roast vegetables and Coriander Pesto:A Recipe.

My Plum tree proudly blossoming!

Cooking in my new (nearly 1 year old) kitchen is such a delight! Especially this time of the year, when, from my kitchen window my plum tree is celebrating her new growth and delighting all with her cloud of white blossoms!

So with this inspirations it’s time to prepare a wonderful spring dish.  Alkaline and delicious!

Quinoa, Millet and Kombu with roast vegetables and Coriander Pesto: A Recipe.

Cooking Quinoa, Millet and Kombu

Quinoa (not really a grain. it comes from the spinach/silver beet family) and Millet are the healthiest in the whole grain family.  Gluten free, high in amino acids, protein and most other health building nutrients, they are excellent for providing good cardio-vascular (Quinoa) and cancer fighting (Millet) health benefits.  Cooked together they give  powerful assistance to our bodies.
A generous piece of Kombu (often known also as Kelp) cooked with these, and in fact all grains, mineralises and makes them more digestible. Kombu (a sea vegetable) is itself one of the richest sources of calcium and contains 10-20 times more minerals and vitamins than land plants.

Kombu(in the packet), Quinoa and Millet


1 cup quinoa
1 cup millet
1 piece of kombu (4 inch or 3 fingers piece in size)
4 1/2 cups water.

Vegetables for roasting:  1 sweet potato
1 x3 inch (8 mm) jap pumpkin

First wash the grains 3 times, keeping them separate. Because Millet takes a good 50-60 minutes to cook and quinoa takes half that time, first place the Millet, Kombu and 4 cups of best Quality water (see my past blog on my medical water system) and bring to the boil.  Now,reduce the heat to the lowest possible, cover with lid and allow to cook at this slowest heat for 30-35 minutes. Add the quinoa, the other cup of water, stir well, cover again with the lid and allow to cook for another 30 minutes. Take out the kombu, chop into small pieces and return to the grains. Keep covered until ready to assemble with the coriander pesto.
Now dry roast the vegetables, with the skins on, for 30-35 minutes in a medium to hot oven (200 degrees) until well cooked. Prick with a fork to check well cooked. Remove from the oven, allow to cool enough to skin the sweet potato and cut both vegetables into chunks.

Coriander and Walnut Pesto

1 packed cup of coriander leaves
1/2 cup of basil leaves
1-2 garlic cloves
3/4 cup organic cold pressed olive oil
1 umeboshi plum
3/4 cup toasted walnuts
1/2 cup toasted pine nuts
lemon juice to taste

Blend all the ingredients in blender adding a little water if needed. Put pesto in a small serving bowl and drizzle over the grains and vegetables.

This pesto can also be enjoyed with pasta of your choice.

3 Part Workshop


Cooking Class and Broccoli di Rapa (slightly bitter greens) a Recipe.

It’s been a long absence and I apologise to all my readers! A cold hard winter here, but as nothing lasts for long the Sun is shinning and it’s time to talk alkaline healthy plant foods! Cooking with others is such a joy! Here’s some delicious fare I’m serving at my most recent cooking class.

There were 9 of us cooking together and then enjoying the labours of our love!

BROCCOLI di RAPA or RAAB (slightly bitter greens) : A Recipe

Dark leafy greens have the highest nutrient density, meaning they are the richest in phytochemicals, antioxidants, vitamin and mineral content. It’s ideal to have 2 generous servings per day. They can be in the form of salads, steamed or saute’ed.   I love to have a big plate of greens with my quinoa or millet for breakfast or include them in a vibrant early morning shake.

Broccoli di  Rapa is one of my favourite greens and is only available for a short season around this time of the year (winter).  It originally comes from the Campagnia region of Italy (Naples is found in this region) and is slighlty bitter/pungent in taste. (You can always cut this bitterness with some cabbage added to the recipe) It has many health benefits as it is rich in Vitamin C, Vitamin A, Vitamin B12, phosphorous and is a good source of fibre and protein.

The greens soaking.


1 bunch of Broccoli di Rapa
2-3 cloves garlic
1 tablespoon organic sunflower oil
2-3 tablespoons organic cold pressed olive oil
celtic sea salt to taste

Firstly wash the Rapa well discarding the thick stems. I like to, with my hands, tear the vibrant green leaves away from the stems keeping the leaves and florets. Some of the tender stems can be used and should be chopped very finely.  Now, in a large saucepan place enough good quality water to cover the pan (about a knuckle in depth). Bring this water to the boil, add the rapa (including the finely chopped stems) and cook for just a couple of minutes. Drain and set aside. In a wide pan add sunflower oil and sauté garlic for a minute. Add the drained rapa and stirring well for 2 minutes. Take off the flame add the olive oil and serve hot and delicious.

I love to eat my rapa over a baked potato(baked in the jacket dry with no oil etc: potato in it’s skin is more alkaline) or sweet potato also cooked in the jacket.

 rapa served at the cooking class with quinoa, aduki beens with onions and sweet potato.  Mouthwatering!

Inspirational words

“A spirit that lives in this world
and does not wear the shirt of love,
such an existence is a deep disgrace.

Be foolishly in love,
because love is all there is.

There is no way into presence
except through a love exchange.

If someone asks,But what is love?
answer, Dissolving the will”

Rumi : an extract from “No Expectations” “Bridge to the Soul”2007 by Coleman
Barks   HaperCollins publishersNY

Love, compassion and gratitude are alkalising foods for the mind. In fact these qualities are the most alkalising for the body.

Strengthening and Purifying with Healing Mung Bean Soup: A recipe

The rush rush life we live is so acidic and hard on the body.  Even if we are eating a high nutrient dense alkaline diet and getting good life enhancing exercise (yoga, chi quong , walking, swimming and various others) the stress of daily life can be very debilitating.  The right frame of mind is essential. What thoughts we digest are paramount.  Loving, accepting, non judgemental thoughts  create a healthy alkaline body. Meditation, prayer,gratitude, kind deeds and a peaceful life style are all excellent techniques to guide us to healthy life, individual and collective.

There are also very grounding healing soups to have all year round that create calmness both in the cooking and the eating.
This is one of them. I love to have this for breakfast or once a day for several days (try 30 days) to strengthen, de-toxify and ground the body.



1 cup of organic whole green mung beans
8 cups  best water (Kangen see previous blog)
3 pinches fennel seeds
3 pinches cumin seeds
2 pinches ajwan seeds
2 or 3 pinches coriander seeds
1 pinch asafoetida powder
8-10 fresh curry leaves
3 pinches turmeric powder
4 one inch pieces of wakame (Optional)
celtic sea salt to taste

Prepare yourself and your ingredients.  Light a candle and with grateful intention
wash the mung beans stirring clockwise(or anticlockwise keep the direction the same) in a deep bowl. Discard the water and repeat 3 or 4 times. You will find that as you gently stir and wash the beans with your hands you will feel a settling down and a connection with this bounty from Mother Earth. Place the beans in a saucepan with the water.
Soak for a few minutes the seaweed (wakame) until soft enough to tear into small pieces.
Place all the seeds unto a mortar and pestle and grind for a minute or so. They do not need to be converted to a powder just crunched for a bit to release their aromatic healing properties.
To the saucepan with the beans and water add all the ingredients except the salt.
On a medium heat bring the soup to a boil, reduce heat to slow and cook gently for an hour or so.  Half way through the cooking process add salt to taste.

Here’s what all the ingredients look like at the start of cooking

Mung Bean Soup Cooking

Now you are ready to enjoy. I sometimes enjoy to add a squeeze of lime juice
and some soaked raisins particularly at breakfast.
Eat slowly and with gratitude and see how your system will flourish!

Delicious, Ready to Eat

On Contemplating on the Beauty of NATURE!

HYDRANGEAS abound right now in the Southern hemisphere Summer.
I love their colour and their versatility

A  excerpt from a poem highlighting 

by talented new poet Silas Tresson (1994-present)
2009-2011 Hello Poetry by Red Church Digital

“The swaying hydrangeas look ablaze
with divine, blue flames as ever
I tremble in the pouring rain, dazed….
As if praying, I’ll sing forever.”

Hello 2012 – a great time to Alkalize this New Year in! Watermelon a Top Alkalizer!

Organic and seeded watermelon!

Happy peaceful, prosperous and healthful Year to all.  This time of the year the body has generally taken a beating with rich, heavy and acidic foods that we tend to eat over Christmas and New Year.

How to know if your body has EXCESS ACID WASTE (acidic): Observing your own body symptoms is by far the best way. Ask yourself the question: “How do I feel?”
If you have been eating mainly cheeses,meats, fish, white flour foods, breads,white sugary foods,chocolate, coffee, alcohol, drugs, cigarettes and greasy take away foods  you may find that your body will be telling you with one or some of the following symptoms.
heartburn,bad temper, constipation, acid reflux,bloating, diarrhoea, excess mucus,dizziness, indigestion,irregular heartbeat, joint pains,mild headaches,low energy,panting breath,muscular pain, white coated tongue and other first symptoms of over-acidic
If these are not attended to then more serious symptoms can occur and finally very advanced symptoms such as Cancer, Rheumatoid Arthritis,Hodgkin’s Disease, Multiple Sclerosis to name a few.

THE ANTIDOTE is Alkaline producing lifestyle and FOODS! The highest alkalizers  are  meditation/prayer,kind loving thoughts/actions- these are the best mind foods to digest . The top 2 Alkalising body foods are lemons and watermelons. These have a count of 7.5 alkalinity! What better food to have during the hot summer months!

A one or 2 day watermelon fast can cool the system and bring it back to balance.
Summer is also a perfect time of the year for those who are not faint hearted to do a yearly watermelon fast for several days.  Or simply try a generous slice for breakfast followed by a clean high nutrient dense diet for the rest of the day. A week or month(depending how acidic the system is) on this regime will make a considerable improvement and put a spring in your step again!   Remember watermelon must be eaten on it’s own and 30-40 minutes before other food.

What is essential in our watermelon days is to purchase the Organic Seeded variety and chew those black seeds well they are magic medicine for those lagging bodies!

So enjoy your watermelon summer days. Watermelon  A SUPERFOOD!

Spring- a new kitchen- Time to alkalise! High Nutrient Dense Salad- A Recipe.

Bountiful Blossoms!

Spring in Adelaide. Spring reminds us to renew. Budding life everywhere ushering in newness! Well I got my new kitchen this Spring and it’s inspiring me again to revitalise my own most important “Home” my body.!
A strong return to the Alkaline lifestyle: that is all that creates a harmonious Alkaline System. So let’s together recommit to the steps we can take this spring and SPRING into NEW LIFE!

So to the New Kitchen, my sparkling inspiration to again create the same inner sparkle and lightness within!

Hello to my dream kitchen!

So time to remember again what creates an alkaline system. As noble prise winner in the 1930’s Dr Otto  Warburg proved “Disease thrives in an oxygen-deprived, acid enviroment. Healthy cells thrive in an alkaline environment, void of free radicals.”

So time to spring clean.  Every cell in our bodies will say thank you as they plump up with life energy and vitality.

It’s time to commit or recommit!

It’s time for a plant based high nutrient dense diet: plenty of fresh (just picked from the garden patch is best if you are lucky enough to have this available) SALADS packed full of dark leafy greens and a variety of other crisp, raw vegetables. Salads full of natures photo nutrients, vitamins and minerals, succulent and juicy!

It’s time to drink lot’s of Alkaline Ionised High anti oxygenated water! Add a spoonful of Organic dried barley grass to your water and drink it all day as an extra vibrant cleanse! Drink 3 litres each day and feel your body replenish and renew!

It’s time to recommit to good exercise. 30-40 minutes 6 days a week brisk walking is  ideal. Or some 3-4 yoga, pilates  or chi quong sessions per week.
Take a walk in nature every week (beach or tree studded park) enjoy the birds, breathe deeply and connect with mother Earth/Sea and all Her wonders.

Time to get some sound sleep.  The hours before midnight are the most alkalising and beneficial.  Regenerate by going to bed  for a few nights at 9.00 p.m. and see how you feel!
And time to clean out all those negative thoughts, criticisms, judgements and doubts.  Gratitude and wonder are the most beneficial  alkalising mental diet!

Water System

My Wonderful Kangen Water System!

I use for all my drinking and cooking this Water Ioniser from the Japanese Company Enagic. This system has been used for over 30 years in approximately 200 hospitals in Japan and is endorsed by many Medical Doctors and Associations in Japan for it’s regenerative qualities. Really it is a Medical devise, as not only does it produce Alkaline water (three different setting are available 8, 8.5 and 9.5) it also produces beauty water(for the skin) ; strong Alkaline (to clean fruits and vegetables) and strong acidic (a strong steriliser used to clean Medical instruments in those Japanese hospitals and to treat skin disorders). I use the strong acidic water in my home to sterilise all my bench tops, stove and knives etc. we use for preparation in my cooking classes. Also to wash hands and clean toilets.

So my water system does it all re water needs and I no longer buy cleaners etc.

Also the most important benefits of this water is that it is very high in anti-oxidents and because it is micro-clustered is quickly and readily absorbed into every cell etc in my body.

I have been using this System for 18 months and because I have noticed excellent benefits to my self and others,now, happily distribute and educate in how to use it.

Salad Greens

Organic salad leaves washed in strong alkaline water for longer freshness and ensuring there is no other pollution.

 Sumptuous high nutrient dense salad- A recipe

A variety of leafy greens. Cos lettuce, endive, rocket and other lettuces of your choice
Some radicchio (red Italian slightly bitter lettuce) leaves
1/2 fennel bulb finely chopped
1 red capsicum cut in thin strips
6 or more cherry tomatoes chopped into quarters
1-2 small cucumbers chopped
4 small radishes chopped into julienne strips
1 red onion finely chopped
1 stick of celery finely chopped (be sure to use the tops as well)
1 avocado cut into strips
Fresh herbs. I love to use a few basil leaves, a few more parsley leaves and a handful of chopped chives.

Optional: 1 or 2 handfuls of sprouts of your choice. I enjoy one of the following- snow pea, radish, fenugreek or sunflower sprouts.
1 apple cut into thin slices
5 snow peas julienned
1 tablespoon dulse flakes

Mix all the ingredients that you choose together.
Top with a liberal sprinkling of freshly squeezed lemon juice (this will keep the avocado and apple from turning brown). Then dress simply with a generous drizzle of organic, cold pressed olive oil (see my last post) and a light drizzle of Umeboshi vinegar.  This is the only alkalising vinegar.  It comes from the umeboshi plums and because it is salty no other salting of the salad is needed.

For the perfect meal add a portion of sprouted or cooked Humus (see one of my earlier posts for recipe) and feel every cell say thank you!