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Approaching the holidays when you’re following an alkaline diet and lifestyle can be difficult—especially if you don’t have friends and family who share your same views. But just because that turkey centerpiece and those sugary sides get all the attention doesn’t mean that you and your loved ones can’t enjoy some really delicious plant-based, alkaline dishes together. Here are some tips and recipes for a more alkaline approach to Thanksgiving dinner and the entire holiday season.

TIPS

Elizabeth Jarrard, RD, who contributes to the blog, “Don’t (White) Sugar Coat It”, takes a positive spin on holiday eats: "Focus on abundance. Don't think about what you can't eat. Embrace the bounty of plant-based foods this season and use it as a chance to try out new grains, seeds and veggies."

Leslie Riding, RD, Boston-area dietitian recommends bringing a dish you know you'll be able to enjoy: "Bring an appetizer, entree, and dessert that you like to eat, and enough to share with others. Then you are guaranteed a meal, even if there are no other appropriate options."

RECIPES

APPETIZER

Roasted Spiced Chickpeas

One 15-ounce can chickpeas, drained and rinsed
1 tablespoon vegetable oil
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground ginger
1/4 tsp. ground hot paprika
1/2 tsp. kosher salt

Preheat oven to 425 degrees. Toss chickpeas with oil and spices until evenly coated. Spread on a rimmed baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes. Let cool completely. Store in an airtight container up to 2 weeks.

(Source: Whole Living, January/February 2011)

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SIDES

Spiced Green Beans (serves 6)

1lb. green beans
½ tsp. Real Salt
½ cup boiling water
1cup thinly sliced onion
¼ tsp. black pepper
¼ tsp. nutmeg
1 Tbs. flax seed oil
1 Tbs. parsley

Wash the green beans, break off the ends, then cut them lengthwise into fine strips. Carefully place the beans and salt into a saucepan of boiling water. Cook, loosely covered, until tender-crisp. Meanwhile, steam-fry the onions in a skillet. Drain the beans and add to the skillet with a mixture of salt, pepper, and nutmeg. Sauté for 5 minutes. Add the flax seed oil and parsley. Toss well and serve.

(source: The pH Miracle, July 2010, p. 367)


Mashed Cauliflower (serves 4)

1 medium head cauliflower, trimmed and cut into small florets (about 6-7 cups)
1 tablespoon extra-virgin olive oil
1/2 tsp. fine sea salt
1/4 tsp. ground black pepper
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.
(source: Whole Foods Market)

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MAIN DISH

Blackened Herbed Fillets (serves 4-6)

This is a somewhat spicy coating that can be used for red snapper, trout, salmon, or even extra firm tofu that has been sliced thin (1/4 to 1/3 inch). A heavy coating is typically preferred.

3 Tbs. paprika
2 ½ tsp. dried onions
½ tsp. Zip (Spice Hunter)
1 ½ tsp. dried thyme
1 ½ tsp. dried basil
¾ tsp. ground cumin
1 tsp. Real Salt
½ cut grape seed oil
4-6 fresh fish or tofu fillets (4-6 oz.)
¼ cup mint leaves (fresh), minced for garnish
Lemon and lime wedges

Combine all dry seasonings except the mint in a shallow bowl and mix well. Put the oil into another shallow bowl. Set the bowls side by side. Heat an electric fry pan or large skillet-type pan on a burner over high heat. Dip the fillets in the oil and coat well, then dip into the herb mixture and coat both sides. Cook in the hot pan on one side until the herbs turn dark but not burned (1-3 minutes), then flip over and cook on the other side. Sprinkle minced mint on top of the fillets and garnish with lemon and lime wedges before serving.

Note: To cook fish more thoroughly, you can fry the fish first then dip in the oil and coat and fry on the outside for a crisper finish.

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DESSERT

Raw Pumpkin Pie (serves 4-8)

INGREDIENTS: PIE CRUST
1 cup of raw almonds
1 cup unsweetened coconut flakes
1 cup of dates/Turkish apricots
1 tsp. cinnamon

INGREDIENTS: PIE FILLING
1 cup pecans (ideally soaked overnight)
1 1/4 cup of organic pumpkin puree (12 oz.)
6 dates
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. sea salt (Celtic Grey Sea Salt, Himalayan, or Redmond Real Salt)
1 tsp. of vanilla (or 4 drops vanilla Medicine Flower Vanilla)
Optional: 1 tsp. of gluten-free Tamari

DIRECTIONS: PIE CRUST
Blend pie crust ingredients in a food processor until you can see the oils coming out of the mixture and it is sticking together (food process for over a minute or so). Then place mixture in a 9” tart mold or pie pan, and mold against the sides first, then floor of the mold so that it REALLY sticks.

DIRECTIONS: FILLING
In a blender, blend the ingredients. Then add mixture to fill in the pie crust. Sprinkle cinnamon on top, and place in refrigerator to cool and mold.

Optional: You can use 12 oz. of real pumpkin if you choose (that's what I did, but puree is MUCH easier and faster).
(source: Alkamind)

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We hope you’ll enjoy these alkaline recipes this holiday season. And remember: Don’t be too hard on yourself. If you decide to indulge a little, just try to stay in your 80% alkaline food and 20% acidic food range.

We wish you a safe holiday season filled with joy, energy, and optimal health.