alkaline electric food recipes

panda bear biscuits

panda cookie cutter

This recipe makes 8 – 10 biscuits.

Ingredients

• 2 cups Spelt Flour

• 3/4 cup hemp Milk 

• 1/4 cup Grape Seed Oil

• 1 tsp. Sea Salt

• panda Cookie Cutter 

• 1 tsp sea moss (baking soda substitute) optional

Directions

1. Mix together all ingredients in a bowl, until formed into a ball.

2. Roll out dough about 1″ thick,

3. After folding over dough about 4-5 times, cut out biscuits with panda cookie cutter.

4. Put biscuits on baking sheet. 

5. Bake at 350°F for 18-20 minutes.

6.  add blackberry fruit spread to middle of biscuits and agave on top to soak in for extra sweetness.

creamy chickpea pasta

Ingredients

Pasta

• ▢6-8 cups spring water (to boil your pasta)

• ▢12 ounce box of chick pea pasta

• ▢2 tablespoon grapeseed oil 

• ▢1 tablespoon dried tarragon 

• ▢1  teaspoon sea salt 

• ▢1 teaspoon onion powder 

Creamy Sauce

• ▢2 tablespoon grapeseed oil

• ▢½ medium onion, chopped

• ▢16 ounce sliced cremini mushrooms

• ▢1/4  teaspoon sea salt + plus ½ teaspoon additional

• ▢1/4 teaspoon black pepper plus ½ teaspoon additional

• ▢1/4 cup chickpea flour 

• ▢2 cups spring water 

• ▢15 ounce hemp milk

• ▢1 tablespoon dried tarragon

• ▢1 teaspoon dried oregano

• ▢1 teaspoon dried basil

• ▢2 teaspoon onion powder

• ▢10-15  chopped cherry tomatoes,

• ▢2 cups fresh kale

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Instructions

Pasta

• Grab a large pot and bring water to a boil. Add a pinch of salt to flavor the water.

• Once water is boiling add chickpea pasta. for 8 to 10 minutes. Once pasta is done boiling, drain and add to a bowl. (Keep the pot out as you will need it to make your sauce.)

• OPTIONAL: To your warm pasta add grapeseed oil, dried tarragon, sea salt, and onion powder.

• Mix together coating your pasta with the seasonings evenly. 

Creamy Sauce

• Add 1 tablespoon grapeseed oil to the same big pot used to boil your pasta. Place over medium-high heat allowing the oil to heat up for 1 minute. To the hot oil add in chopped onions and sliced mushrooms. Cook, stirring occasionally until vegetables soften for about 3 to 5 minutes.

• Add  ¼ teaspoon of salt and ¼ teaspoon of pepper to your veggies to season and stir. Then pour in additional 1 tablespoon of grapeseed oil and chickpea flour. Stir consistently mixing your flour with the oil and vegetables for no more than 1 minute.   There should be no DRY FLOUR spots. This will help thicken your sauce.

• Next, pour in your spring water, hemp milk, dried tarragon, dried oregano, dried basil, onion powder, ½ teaspoon of sea salt, and ½ teaspoon of black pepper. Stir to combine and allow to simmer uncovered on low heat for about 20 minutes until the sauce starts to slightly thicken.

• After about 20 minutes, add in your cooked pasta, tomatoes and kale. Stir until kale is cooked down for about 3 to 5 minutes and then remove from heat. The starches in the pasta will help thicken it up even more to get that creamy effect.

• One serving is approximately 1½ – 2 cups. 

blueberry muffins

flower platter

sunflower plate

ingredients

• 1/2cup grapeseed or olive oil

• 1/2cup unsweetened hemp milk

• 3/4cup light agave nectar

• 2cup white or whole spelt flour

• 2teaspoons sea moss (baking powder substitute)

• 1/2teaspoon salt

• 1 3/4cups fresh blueberries

DIRECTIONS

1. Heat oven to 375°.

2. Line a 12-cup muffin pan with paper liners. Whisk oil, hemp milk, and agave in a bowl. Combine flours, baking powder and salt in another bowl.

3. Stir wet ingredients into dry ingredients; fold in blackberries. Divide batter evenly among muffin cups.

4. bake until muffins are golden brown, 25 to 30 minutes. 

mac n cheese

• INGREDIENTS

• 1 ½ cups butternut squash, (peeled and chopped into cubes)

• ½ large sweet onion, (peeled and chopped)

• 12 oz package chickpea macaroni noodles, 

• ¼ cup reserved cooking liquid, (from the squash/onion or the noodles...either one will work)

• ¼ cup walnuts, (soaked in hot water for 30 minutes)

• 1 tbsp lime juice

• 1 tsp salt

• ¼ tsp onion powder

• ⅛ tsp African bird pepper

• ⅛ tsp paprika (not approved)

• ⅛ tsp nutmeg (not approved)

• ⅛ tsp tumeric (not approved)

• INSTRUCTIONS

• Add butternut squash and onions to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heat to medium and simmer until vegetables are tender (about 15 minutes or so).

• Meanwhile, cook macaroni noodles according to package directions. Reserve ¼ cup cooking liquid once noodles are done cooking and before draining. Place noodles back in pot and set aside.

• When squash and onions are tender, drain (reserving ¼ cup liquid - unless you are reserving the liquid from the noodles), and add them to a high speed blender with the walnuts, lime juice, salt, onion powder, African bird pepper, paprika, nutmeg and reserved cooking liquid from either the noodles or the squash. Blend until completely smooth.

• Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce.

blackberry pancakes

INGREDIENTS

• 1 cup spelt flour*

• 1 tablespoon sea moss (substitute for baking powder)

• ¼ teaspoon salt

• 1 cup hemp milk

• 2 tablespoons grapeseed oil

• 2 tablespoons agave

• around 10-15 chopped blackberries

INSTRUCTIONS

• In a mixing bowl, whisk together the flour, sea moss and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, and agave until thoroughly blended. 

• Pour the liquid mixture into the dry mixture. Stir until combined. gently fold in the blackberries. Let the batter rest for 5 minutes.

• add oil to pan. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

dr. sebi approved