ALKALINE VEGAN

COOKBOOK

This cookbook features some of our most popular recipes

that have been selected to be remastered in this gold
edition, as well as many brand new recipes that are
beginner friendly.

Aleiza Rogers & Giampiero Genovese

2021TheAlkalineCouple.com
All rights reserved.
WHO WAS DR.SEBI?
Holistic healer and renowned
herbalist Alfredo Bowman,
created what we refer to as the
alkaline nutritional guide. This
list helps to identify the least
harmful foods to reverse
disease. For many years he
studied the human body,
expanding beyond the ideas of
using western medicine to cure
all diseases. Dr. Sebi focused on
combining natural herbs to
cleanse and rejuvenate the
body. His work is still changing
"When someone consumes beans, lives today, and we are forever
rice, milk, cheese, butter, and eggs grateful for the impact that he
by the age of 30 there is already a has had on our lives, and the
manifestation of disease because entire alkaline community. His
the mucous membrane has been teachings expand to topics such
compromised to the acid foods as fasting and exposing the
that we've been ingesting. In that damaging effects of consuming
breaking down of the cells, the
hybrid food made by man.
part that suffers first is the brain.
The body is presented with stress
and the thought pattern changes."
 WHY AN ALKALINE
PLANT-BASED LIFESTYLE?
Before eating fully alkaline vegan, we were vegan for several
years but still experienced dis-eases of the mind and body.
Consuming foods like soy, corn, wheat, sugar, and other processed
hybrid foods causes mucus in the body. Studies
have found a connection between an alkaline diet and reduced
levels of acid in the body. In fact, chronic acidosis
has been found to contribute to a low immune system,
headaches, muscle spasms, menstrual symptoms,
inflammation, anemia, and joint pain.

Transitioning to an alkaline vegan lifestyle will significantly

increase your energy, metabolism, hormonal balance,
fertility, health of the lymphatic system, & insulin
production. Dr. Sebi's research suggests that eating a
primarily alkaline vegan diet allows your cells to function
optimally. This aids in preventing or reversing diseases such as
high blood pressure, heart disease, strokes, AIDS, cancer,
sickle cell, and many more.

Eating natural food that your body can assimilate with will bring so
much ease to the mind and body. It's no secret that
choosing to consume healing foods is a form of self love.
 SF
All of the recipes in this book are soy free. Soy is a man-made bean which
turns into acid once digested. This acid then creates an environment for
disease and parasites. Not to mention the abnormally large amount of
estrogen in soy that causes hormonal imbalances in in the human body,
especially for men. Alkaline veganism cuts out all of the
processed vegan junk foods that contain soy. A healthy plant based diet
does not require soy, because there are many other meat alternatives such
as nuts, grains, and chickpeas.

Gluten free GF
Some of our recipes do contain ingredients with gluten such as spelt, kamut,
or rye flour. Any recipe that uses these can easily be made gluten free by
swapping for chickpea, quinoa, amaranth, fonio, or teff flour. All gluten
free recipes will be marked GF. The pastas that say "chickpea or kamut" are
gluten free when using the chickpea, but not if made with kamut.

Nut free NF
A lot of our recipes contain nuts since they are a common meat and cheese
replacement. Any recipe that doesn’t contain nuts will be marked as NF. For
recipes like sauces or cheese, the nuts can be swapped for hemp seeds.
MUSHROOMS ARE AN
ESSENTIAL SUPERFOOD LOADED
WITH MINERALS SUCH AS B12,
B2, OMEGA 3, POTASSIUM, IRON,
MAGNESIUM, PROTEIN, FIBER,
AND MANY OTHER VALUABLE
NUTRIENTS. PLACES YOU CAN
FIND SUPER MUSHROOMS:

SPROUTS FARMERS MARKET

COSTCO
WHOLE FOODS INTERNATIONAL
MARKET
H-MART

THESE
MUSHROOMS MAKE
THE BEST MEAT
SUBSTITUTES!
GOLDEN
CHANTERELLE

OYSTER MUSHROOMS

KING TRUMPET
 DR.SEBI APPROVED GROCERY LIST
The listed ingredients are everything you'll need for
the recipes in this book!

Vegetables Fruits Spices

Arugula sprouts Apples Allspice
Avocado Blueberries Bay leaf
Butternut Squash Blackberries Basil
Basil Burro & baby bananas Cayenne
Bell peppers Cherries Clove
Baby bella mushroom Cucumber Oregano
Butter lettuce Dates Onion powder
Cilantro Key lime Sage
Chickpeas Mango Sea salt
Crimini mushroom Rasperries Thyme
Ginger root Peaches
Green onions Pears
Kale Strawberries Milk
Kelp noodles Tamarind Brazil nut milk
Nori sheets Young jelly coconut meat Coconut milk
Okra Coconut cream
Onions Hemp milk
Oyster mushroom Flours
Plum & cherry tomatoes Spelt flour Nuts & seeds
Portobello mushroom Kamut flour
Brazil nuts
Trumpet mushroom Chickpea flour
Walnuts
Zucchini Teff flour
Hemp seeds
Rye flour
Sesame seeds
Coconut flour

Grains Oils & butters

Spelt pasta Sweeteners Avocado oil
Spelt bread Agave syrup Coconut oil (uncooked)
Chickpea pasta Agave powder Olive oil (uncooked)
Kamut pasta Date sugar Grapeseed oil
Quinoa Date syrup Sesame oil
Injera Tahini butter
Tamarind paste
 THEALKALINECOUPLE

Contents
CHAPTER 1 CHAPTER 2 CHAPTER 3
Smoothies, Break-Fast Sandwiches
Juices, & Bowls 16 & Salads
4 30

CHAPTER 4 CHAPTER 5 CHAPTER 6

Pastas & Soups & International
Pizzas Stews flavors
44 62 76

CHAPTER 7 CHAPTER 8 CHAPTER 9

Dinner Entrees Breads Desserts
98 114 124

CHAPTER 10 CHAPTER 11
Alkaline Sauces, dips, &
Drinks dressings
144 156
Green Juice .....................................4

Strawberries Cream Smoothie.........6

Tahini Butter Banana Shake ...........8

Cherry Limeade............................10

Summer Smoothie Bowl...............12

Tropical Mango Sorbet..................14

3
 THEALKALINECOUPLE

Green Juice
TOOLS NEEDED TIME TO PREPARE SERVINGS
Juicer or Blender 10 minutes 2
Strainer

1 fresh ginger root 1. Start by chopping all of the ingredients into

1 cucumber small pieces for the most juice possible, except
2 green apples
for the key limes.
2 green pears
Juice of 2 key limes 2. Add everything to the juicer, then once you've
juiced it pour it through a strainer to remove
any pulp into a cup.
3. Squeeze the lime juice into the cup, then drink
immediately or store in a glass container for up
to 24 hrs for freshness.

Green juices are so beneficial for the body, especially

when consumed daily. Green juices can aid skin health,
drink this daily for glowing skin.

GF NF
4
5
 THEALKALINECOUPLE

Strawberries & Cream Smoothie

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 5 minutes 2

6 fresh strawberries 1. To a blender, add frozen strawberries,

1 cup coconut milk coconut milk, and agave. Blend until smooth.
3 tbsp coconut cream
2. Add the spring water if needed to blend. Slice
1 cup frozen
3. the fresh strawberries into thin slices. Layer
strawberries
3 tbsp agave syrup 4. the cup with smoothie, strawberries, then
1/4 cup spring water coconut cream. Repeat until the cup is full.
Garnish with fresh strawberries and
5. (optional) coconut flakes.

This creamy smoothie will leave you feeling hydrated and

refreshed. It reminds me of a strawberry milkshake but
better.

GF NF
6
7
 THEALKALINECOUPLE

Tahini Butter Banana Shake

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 5 minutes 2

2 frozen burro bananas 1. Start by adding the frozen bananas, water, and
2 fresh baby bananas baby bananas to a high speed blender, blend
1 avocado (optional)
until smooth.
1 cup soaked walnuts
1 tsp tahini butter
2. Then blend in the tahini, walnuts, and dates
2 medjool dates until creamy.
1 cup spring water 3. Top with more bananas, ceylon cinnamon, and
a drizzle of agave. Enjoy as your first meal of
the day.

The perfect post work out smoothie! Full of healthy fats,

potassium, and protein. For anyone looking to build muscle
this is a great way to break-fast daily.

GF
8
9
 THEALKALINECOUPLE

Cherry Limeade
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 10 minutes 2

1 cup frozen cherries 1. To

a blender add the frozen cherries, agave,
juice of 3 key limes 2. lime
juice and coconut water. Blend until
1 cup coconut water smooth.
4 tbsp agave syrup Pour into a cup over ice or enjoy as is. For
a more watery consistency add another 1/2
cup of coconut water.

This is my go to juice anytime I am fasting! Cherries are

known to aid skin health, as well as aiding the digestion
process. The key lime adds the perfect amount of citrus
to refresh you!

GF NF
10
11
 THEALKALINECOUPLE

Summer Smoothie Bowl

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 1o minutes 1

Base: 1. In a high speed blender blend the coconut milk

1/2 cup frozen mango and baby bananas until smooth, then add in the
1 baby banana
frozen fruits. Pulse until smooth.
1 packet frozen coconut
1/2 cup frozen strawberries
2. You may need to stop and mix with a spoon to
1/2 cup coconut milk keep a thick consistency! Add more liquid if
1/4 cup blackberries needed.
1/4 cup frozen raspberries 3. Top with fresh fruit, hemp seeds, date syrup,
and agave
Toppings:
Fresh raspberries
Fresh strawberries
Unsweetened coconut shreds
1 tbsp hemp seeds

A nutrient packed smoothie bowl full of vibrant flavors

and colors. Great for starting the day!

GF NF
12
13
 THEALKALINECOUPLE

Tropical Mango Sorbet

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 1o minutes 1

1 cup frozen mango chunks 1. Combine the frozen mango chunks with apple
Juice of 1 key lime juice in the base of a high-speed blender. Next,
1/4 cup agave syrup add the key lime juice and agave syrup
1/4 cup apple juice
2. Pulse until smooth, then add to a bowl with a
lid. Cover, then freeze for 2 hours.
3. Using an ice cream scooper scoop then serve
with fresh berries.

A mouth watering tropical mango sorbet made from

freshly squeezed key lime juice, frozen mango. apple
juice.

GF NF
14
Banana Pancakes.....................................18

Omelette............................................. 20

Berry Oat Bowl. .......................................22

French Toast.............................................24

PB & J Pancakes......................................26

Belgian Waffles.......................................28
 THEALKALINECOUPLE

Banana Pancakes
TOOLS NEEDED TIME TO PREPARE SERVINGS
Mixing bowl 15 minutes 2
Large pan

1 cup sparkling spring water 1. In a large bowl, add in all of the listed dry
1 1/2 cup kamut flour ingredients and mix well.
1/4 cup agave syrup
2. In a separate bowl mash the bananas, oil, and
1 tsp sea salt
agave until smooth
1 ripe burro banana mashed
2 tbsp grape seed oil 3. Slowly add in the sparkling water, agave, and
mashed banana mixture to the dry ingredients.
Mix until it is well combined.
4. Heat up a large pan on medium high heat, add
2 tbsp of grape seed oil.
5. Using a ladle, evenly pour the pancake
mixture, and cook on each side for about 2-3
minutes.
6. Top with fresh fruit, date syrup, and agave.

The absolute fluffiest alkaline pancakes ever! With a

hint of sweet banana in each bite, then topped with
a generous drizzle of agave and fresh fruits. Enjoy
this with a chickpea omelette for brunch.

NF
18
19
 THEALKALINECOUPLE

Omelette
TOOLS NEEDED TIME TO PREPARE SERVINGS
Skillet 20 minutes 2
Mixing Bowl

1 cup chickpea flour 1. In a large mixing bowl, combine the chickpea

1/2 cup spring water flour with the salt and dry spices.
1 avocado
2. Pour spring water slowly, as you continue to stir
1 sprig of green onion the flour will begin to stick together.
1/2 of a red onion
3. Add chopped vegetables to the chickpea mixture
1/4 of a bell pepper
until combined well, then set to the side.
1 portobello mushroom
2 plum tomatoes 4. On a skillet add 1 tbsp grape seed oil to saute
1 tsp sea salt
massaged kale and portobello mushroom slices
1 tsp onion powder with a pinch of sea salt until soft, then set aside in
1 tsp oregano a bowl.
1 tsp cayenne 5. Add another tbsp of oil to the skillet, then pour
2 tbsp grape seed oil omelette mixture slowly in a circular shape. Cook
5 fresh basil leaves for about 3 minutes on each side.
6. Fill the omelette with sautéed kale and portobello
mushrooms.
7. Serve with alkaline habanero sauce, green onions,
and avocado.

This fluffy omelette is filled with delicious sautéed

portobello mushrooms, kale, basil, & bell peppers.

GF NF
20
21
 THEALKALINECOUPLE

Berry Oat Bowl

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 1o minutes 2
Small pot

1 cup spelt flakes 1. In a blender or food processor, pulse spelt flakes

2 cups spring water until they become a porridge consistency.
1/4 cup blueberries 2. In a small pot, bring 1 cup of spelt flakes with 2
1/4 cup raspberries cups of spring water to a boil. Stir often for 10
1/4 cup hemp milk minutes on medium heat.
1 tsp ceylon cinnamon
3. Once you've turned off the heat add in the milk,
1 tsp hemp seeds
half of the agave syrup, and ceylon cinnamon.
1/2 cup agave syrup
4. Add half of each of the berries to a pot with 1/4
Date syrup to drizzle
Tahini butter to drizzle
cup of water, and the rest of the agave leaving
1 ripe burro banana some to drizzle. Simmer on low heat until the
berries are soft, approximately 5 minutes. Stir
often.
5. Once they have cooled, add the soft berries to the
spelt oats then stir well.
6. Top with banana, the rest of the berries, date
syrup, tahini, hemp seeds, and agave.

A cozy bowl of porridge full of sweet antioxidants,

balancing the creaminess of the spelt. This is a perfect
meal for building muscle, and keeping you satisfied.

NF
22
23
 THEALKALINECOUPLE

French Toast
TOOLS NEEDED TIME TO PREPARE SERVINGS
Large Bowl 20 minutes 2
Skillet

4 spelt bread slices 1. In a large bowl combine coconut milk,

1/2 cup coconut milk chickpea flour, date sugar, water and clove
1/2 cup chickpea flour powder together in a bowl until it becomes a
1 cup spring water pancake consistency.
1/4 cup date sugar 2. Then heat1 tbsp of grape seed oil in a skillet
1 tsp ceylon cinnamon over medium-high heat. Dip each slice of bread
Drizzle of date syrup into the mixture, then place into the skillet.
2 tbsp agave powder Cook on each side for 2-3 minutes until golden
3 tbsp grape seed oil brown and crispy on both sides.
8 fresh strawberries 3. (Optional) In a small pot simmer frozen
1 tsp clove powder strawberries, a pinch of sea salt, water, and a
1/2 cup of agave syrup on medium high heat
until the berries are soft. Use as a topping on
the French toast. Sprinkle agave powder as a
powdered sugar.

Fluffy strawberry toast drenched in fresh strawberry

compote and sweet agave syrup. This is another recipe
that is perfect for someone transitioning that misses
staple meals.
NF
24
25
 THEALKALINECOUPLE

PB & J Pancakes
TOOLS NEEDED TIME TO PREPARE SERVINGS
Skillet 25 minutes 2

3 tbsp tahini butter 1. Dice fresh strawberries, then transfer them to a

1 cup fresh strawberries small pot with with 1/4 cup of spring cup water
2 tbsp grape seed oil and date syrup. Cook this for about 6 minutes
1/4 cup date syrup until it becomes a jelly like consistency.
1/4 cup agave syrup
2. Once the berries have melted, place them in a
1 cup spelt flour
bowl and allow them to cool in the refrigerator
1 cup sparkling water
for 30 minutes until it reaches a jelly
3. consistency.
Mix 2 tbsp of agave with 2 tbsp of tahini to
4. create the peanut butter.
In a large bowl stir together spelt flour, agave, 1
tbsp tahini, and sparkling water for the pancake
5. batter.
Heat up a skillet with grape seed oil, then cook
6. pancakes for 2 minutes on each side.
Stack pancakes with jelly, fresh strawberries,
peanut butter, and the rest of the agave syrup.

Pancakes and PB&Js are both nostalgic foods from my

childhood, so we combined them to create this beauty
Kids don't even know the difference!

NF
26
27
 THEALKALINECOUPLE

Belgian Waffles
TOOLS NEEDED TIME TO PREPARE SERVINGS
Waffle maker 25 minutes 2

1 cup spelt flour 1. In a large bowl combine the flours and date
2 cups kamut flour sugar.
1 1/2 cup sparkling spring
2. Slowly add in sparkling spring water and
water
agave, mixing well to create a fluffy batter.
1/4 cup agave syrup
3. Pour the batter into a waffle maker, then
1/4 cup date sugar
remove when it is thick and fluffy
4. Top the waffles with fresh fruits and date
syrup.

Waffles are so versatile, they can be made sweet or

savory. These fluffy kamut waffles are topped with
fresh berries, and a drizzle of date syrup.

NF
28
Raw Lettuce Tacos........................ 32

Spicy Chick'n Salad......................... 34

Bagel Chick'n Sandwich. .................... 36

Chickpea Tuna Sandwich................ 38

Barbeque Strip Sandwich. .............40

Tahini Habanero Patty. ................. 42

31
 THEALKALINECOUPLE

Raw Lettuce Tacos

TOOLS NEEDED TIME TO PREPARE SERVINGS
Food processor 15 minutes 2

3 butter lettuce leaves 1. Taking one large lettuce leaf, use a spoon to coat
1 cucumber the inside with red pepper hummus.
1 red bell pepper
2. Dice the fresh vegetables into small squares,
Red pepper hummus
then arrange them to your liking in the lettuce
(See page 59)
leaf.
7-10 cherry tomatoes
Hemp sauce (See page 63) 3. In a food processor pulse one cup of mushrooms
1 cup white mushrooms with cayenne, oregano, fresh basil, oil, and sea
1 key lime salt.
1/4 cup arugula sprouts 4. Fill the lettuce leaves with the ground
1 avocado mushroom, then top with hemp sauce and a
1 tbsp onion powder
squeeze of lime juice. Repeat the process for the
1 tsp sea salt
other two lettuce leaves.
1 tsp cayenne
1 tsp oregano
4 fresh basil leaves

Incorporating raw foods into your diet is vital for health. These
tacos are completely raw but still so flavorful and satisfying!
Tonight you can put the pots and pans away, and they're made
in under 15 minutes.

GF
32
33
 THEALKALINECOUPLE

Spicy Chick’n Salad

TOOLS NEEDED TIME TO PREPARE SERVINGS
Skillet 45 minutes 2

1 cup spelt flour 1. Divide 1 cup of spelt flour into two

1 portobello mushroom
1 cup arugula sprouts
bowls, then in one bowl add 2/3 cup of
1 cup butter lettuce spring water and the listed spices to
1 cup kale create a wet batter.
1 plum tomato
1/2 red bell pepper
2. Slice the crimini mushrooms into thin
1/4 of a red onion slices, then marinate in the wet batter for
2 tbsp oregano 30 minutes.
2 tbsp onion powder
2 tsp cayenne pepper
3. After the 30 minutes coat each of the
1 tsp sea salt mushrooms in the remaining dry flour.
1 avocado 4. Next in a skillet with grape seed oil, let
the mushroom slices fry on each side for
1-2 minutes until they are crunchy.
5. Enjoy with chopped lettuce, kale,
tomato, onion, peppers, avocado, fresh
arugula sprouts, and spicy habanero
sauce.

I love salads, especially the ones that have a crunch to

them! This salad in particular satisfies my spice tooth
every time. For a more refreshing flavor swap the
NF habanero sauce for the creamy hemp sauce.
34
35
 THEALKALINECOUPLE

Bagel Chick’n Sandwich

TOOLS NEEDED TIME TO PREPARE SERVINGS
Food processor 30 minutes 2

Herb Bagel (See page 49) 1. Follow instructions for herb bagel.
Fried Chick'n (See page 41)
2. Follow instructions for Chick’n. (Note:
1 plum tomato
1 avocado replace oyster mushrooms with thinly
1/4 cup soaked Brazil nuts sliced trumpet mushroom)
1 tsp cayenne 3. In a food processor, blend soaked
1 tsp sea salt
Brazil nuts, spices, and 1/4 cup of water
1 tsp onion powder
1 tsp dill
until smooth. This will be used as the
Spicy habanero sauce alkaline cream cheese.
(See page 61) 4. Cut the bagel in half, then spread the
Brazil nut cream cheese on both sides
of the bagel.
5. Add red lettuce, slices of fried
mushroom, tomato, avocado, and the
habanero sauce to the bagel as well.

Fried crispy king trumpet mushrooms, on a soft herb

bagel served with avacado and habanero sauce.

36
37
 THEALKALINECOUPLE

Chickpea Tuna Sandwich

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 15 minutes 2

4 kamut bun 1. In a blender combine the hemp seeds, fresh dill,

1 cup cooked chickpeas and 1/6 cup water until it becomes thick and
1/4 of a red onion diced creamy. This will be our mayo.
1/4 cup fresh dill
2. Next in a medium size bowl using a fork, mash
1/2 cup hemp seeds soaked
1/4 of a cucumber
the chickpeas, but still leave them with a thick
1 tbsp cayenne chunky texture.
1/4 of a nori sheet 3. Chop the cucumber into small pieces, then mix
1 tsp sea salt with the hemp sauce, fresh onion, spices, and
1 tsp onion powder chickpea mixture. Crumble a nori sheet then stir
very well to create a sea flavor.
4. Serve on bun with fresh lettuce.

Chunky savory chickpeas on toasted spelt bread is the

perfect tuna replacement! A dollop of creamy hemp
dressing is the cherry on top of this recipe. Perfect for
when you don't have a lot of time or need a meal on the
go.

NF
38
39
 THEALKALINECOUPLE

Barbeque Strip Sandwich

TOOLS NEEDED TIME TO PREPARE SERVINGS
Skillet 50 minutes 2
Oven

1 plum tomato 1. In a small bowl mix together 3 tbsp of grape

1 portobello mushroom seed oil with the listed spices, 1/4 cup of warm
1/2 cup arugula
water, and date syrup. This will be the marinade.
1/2 of a yellow onion
Next wash the portobello mushrooms well, then
4 tbsp grape seed oil
1 tsp oregano 2. thinly slice them into strips.
1/2 tsp sea salt Cover the strips in the marinade from step one,
1 tsp dried basil 3. then leave them to marinate in a covered bowl
3 tbsp date syrup for at least 30 minutes.
Ketchup (See page 66) Heat up a skillet with grape seed oil, then cook
Burger bun (See page 122)
4. the mushroom strips on each side for 2 minutes.
Serve with tomato slices, lettuce, onion, and
5. ketchup on a kamut bun.

You can never go wrong with sweet and smokey

mushrooms on a fluffy bun, topped with fresh veggies.
Check out the sauce chapter for more options.

GF NF
40
41
 THEALKALINECOUPLE

Tahini Habanero Patty

TOOLS NEEDED TIME TO PREPARE SERVINGS
Food Processor 30 minutes 2
Skillet

1/2 cup soaked walnuts 1. Using a food processor pulse walnuts, 1 tbsp of
7 fresh basil leaves grape seed oil, 1 habanero pepper (remove seeds),
1 habanero
and all of the listed spices.
1 cup oyster mushrooms
1/4 cup tahini
2. Once combined well, add the chopped basil and
1 tbsp cayenne pepper oyster mushrooms to the food processor, then
2 tbsp onion powder pulse again into a thick consistency.
3 tbsp grape seed oil 3. Transfer the mixture to a bowl, then pour the
1 tsp dried sage chickpea flour. It should be able to stick together.
1 tbsp oregano
4. Using your hands mold the mixture into 4 patties.
1 tsp sea salt Add more flour if needed.
1 cup chickpea flour
5. Heat a skillet with 2 tablespoons of grape seed
oil, then cook each patty for 4 minutes on each
side or until slightly charred.
6. Serve with tomatoes, tahini, and lettuce on an
alkaline bun.

A savory patty with a hint of creaminess from the tahini

butter. For a low spice alternative omit the habanero
pepper for half of a red bell pepper.

GF
42
Tomato Basil Pasta........................46

Pesto pasta.....................................48

Alfredo Zucchini Pasta.................... 50

Creamy Penne Pasta. ....................52

Baked Mac N Cheese ................... 54

Pizza Pocket.................................... 56

Spicy Flat bread Pizza. .................... 58

Veggie Pizza................................. 60
45
 THEALKALINECOUPLE

Tomato Basil Pasta

TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 45 minutes 2
Large Pot
Blender

4 plum tomatoes 1. In large pot bring 6 cups of spring water to a

10 cherry tomatoes boil with a pinch of sea salt. Boil the pasta for
1 sweet onion
8-12 minutes.
2 pitted medjool dates
1 cup spring water
2. Slice the plum tomatoes and onion in half,
6 fresh basil leaves then place on a baking sheet with a drizzle of
1 box chickpea or kamut pasta grape seed oil and sea salt.
2 tbsp grape seed oil 3. Preheat the oven to 400F then bake for 10
2 tsp sea salt minutes.
2 tsp oregano
4. In a blender, blend the roasted tomatoes,
2 tbsp cayenne
onion, pitted dates, and the all of the listed
1 tbsp onion powder
spices.
5. Transfer the tomato sauce to a pan, then cook
on medium heat for about 8 minutes.
6. When the liquid from the sauce has
evaporated add fresh chopped basil leaves and
cover.
7. Strain the pasta, then stir it into the tomato
sauce. Serve the pasta with more fresh basil.

This is a quick, gluten free, delicious pasta! There's

something about pasta that is always so comforting. A
sprinkle of basil adds freshness.
GF NF
46
47
 THEALKALINECOUPLE

Creamy Kale Pesto Pasta

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 40 minutes 2
Large Pan

10 fresh basil leaves 1. In a high speed blender combine the basil,

1 cup kale chopped kale, the listed spices, and 3 tbsp of
1/2 cup soaked Brazil nuts
oil until creamy.
1 box of chickpea or kamut
pasta
2. To the blender add Brazil nuts and 1/4 cup of
2 tbsp onion powder water if you want it creamy.
1 tbsp sea salt
1 tsp oregano 3. Next in a large pot bring 6 cups of spring water
4 tbsp grape seed oil to a boil with a pinch of sea salt. Boil the pasta
1/4 cup spring water for 8-12 minutes then strain.
4. Stir 1 tbsp of grape seed oil into the pasta,
then pour in the pesto sauce.
5. Top with cherry tomatoes, fresh basil, and
oregano.

Brazil nuts have a creamy “cheesy” flavor. You don't

have to give up your favorite foods, you're simply
changing the ingredients. This pasta is quick and
satisfying.

GF
48
49
 THEALKALINECOUPLE

Alfredo Zucchini Pasta

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 30 minutes 2
Sauce Pan
Spiralizer

3 large zucchini 1. Add diced yellow onions to a sauce pan with a

10 fresh basil leaves 1/2 cup of water. Once the onions have
1 cup soaked Brazil nuts caramelized add in the listed spices to the pan,
2 bell peppers then cook together on medium heat for 5 minutes.
1 yellow onion
2 plum tomatoes
1 cup spring water
2. In a blender blend soaked Brazil nuts and spring
1 tsp sea salt water until very smooth, then set to the side. Dice
1 tsp oregano plum tomatoes, then stir them into the pan with
1 tbsp cayenne
onions. Stir well while simmering on medium
1 tbsp onion powder heat for another 5 minutes.
3. Mix chopped red bell peppers and another cup of
water into the sauce, then cover and continue to
cook on low heat while you spiralize the zucchini
into pasta.
4. Once the red bell peppers are soft, mix in the
Brazil nut sauce. Mix the zucchini noodles and
fresh basil leaves into the sauce after you have
turned off the heat and serve.

GF 50
51
 THEALKALINECOUPLE
Creamy Pepper Pasta
TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 40 minutes 2
Blender
Sauce Pan
Large pot

4 plum tomatoes 1. Slice the plum tomatoes in half, then place on a baking
2/3 cup soaked walnuts sheet with a sprinkle of sea salt and oregano. Preheat
1 green bell pepper the oven to 400F, then bake for 8 minutes.
1 yellow onion
2. In a sauce pan on medium heat caramelize the onions,
1 box chickpea or kamut
the listed spices, and 1/4 cup of water. Saute until the
pasta
2 tsp cayenne onions are translucent.
1 tsp onion powder 3. Chop the green bell pepper into thin slices, then add to
1 tbsp oregano the caramelized onions. Stir in another cup of water,
1 tbsp dried sage then cook on low for 8 minutes until the peppers have
softened.
4. Blend the roasted plum tomatoes, 1 1/2 cup of water,
and walnuts until smooth. Pour it into the skillet with
the onions and bell peppers, letting it all cook together
on low heat for 10 minutes covered.
5. In a large pot bring 6 cups of spring water to a boil
with a pinch of sea salt. Boil the pasta for 8-12 minute.
6. Drain the water, then stir the sauce into the pasta.
Garnish with fresh arugula sprouts and serve.
Pasta is an easy way to get in a healthy serving of veggies
and herbs. Adding things like peppers and sprouts to pasta
adds a freshness while making it a nutrient dense meal!

GF
52
53
 THEALKALINECOUPLE

Baked Mac n Cheese

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 40 minutes 2
Deep Baking Pan

3 cups boiled butternut 1. In a large pot bring 6 cups of spring water to a

squash boil with a pinch of sea salt. Boil the pasta for
1/2 cup soaked brazil nuts
8-12 minute.
1 box of chickpea or kamut
pasta
2. In a high-speed blender, combine the butternut
1 cup sea moss gel squash, Brazil nuts, hemp milk, water, and spices
2 tbsp onion powder until smooth to form a cheese sauce.
1 tbsp sea salt 3. Pour this cheese into a sauce pan, then gradually
1 tbsp cayenne pepper stir in sea moss gel while cooking on low heat.
1 cup water Cook for 10 minutes on low until it becomes
1/2 cup of hemp milk thick.
4. Strain the water from the pasta, then mix it into
the cheese sauce. Evenly spread the pasta out in a
deep dish baking pan.
5. Bake at 400F for 10-12 minutes. Garnish with
green onions and serve.

Creamy Mac n cheese sauce made using nuts, squash,

and sea moss over chickpea noodles.

GF
54
55
 THEALKALINECOUPLE
Pizza Pocket
TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 30 minutes 2
Sauce Pan
Rolling pin
Blender

1 1/2 cups kamut flour 1. In a large mixing bowl, combine 1 cup of flour with
2 plum tomatoes 1/4 cup of sparkling water then knead or mix using a
1/4 cup baby bella mixer until you form a firm dough.
mushrooms
2. To prevent dough from sticking to surface sprinkle
1/2 cup soaked brazil
nuts more flour, add flour to a rolling pin, and on top of
2 tsp sea salt dough if needed.
2 tbsp cayenne 3. Using the pin roll out the dough into a large
2 tsp dried basil
rectangle, cutting the edges if you need to. Cut into
2 tsp oregano
two equal squares then set to the side.
1 tsp onion powder
1 tbsp grape seed oil 4. In the oven, roast tomatoes at 400F for 8 minutes
then blend in a blender with grape seed oil and the
listed spices to form a sauce.
5. Transfer the sauce to a sauce pan to simmer on low
until the water has evaporated. Next, add the sliced
mushrooms then cover sauce with a lid.
6. For the cheese, pulse the Brazil nuts with 1/4 cup of
water until smooth. Season with sea salt and onion
powder to taste.
7. Put 3 tbsp of the tomato sauce and cheese on each
rectangle on one side, then fold over until the dough
is reaching the opposite side to create a pocket.
8. Gently slice the dough twice, then bake at 375F for
10 minutes or until golden on top.

Golden pizza hot pockets stuffed with a savory tomato

sauce & baby bella mushrooms. 56
57
 THEALKALINECOUPLE

Spicy Flatbread Pizza

TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 35 minutes 2
Blender

1 cup rye flour 1. In a medium sized bowl mix together rye flour and
1/4 cup teff flour sea salt before slowly pouring in 1/4 cup of
1/2 cup sparkling water sparkling water.
2 plum tomatoes
2. Next knead this dough for about 10 minutes, the
8 cherry tomatoes
longer the dough is kneaded the softer your dough
1 date
1 habanero pepper will be.
1 tbsp cayenne 3. Use a rolling pin to roll out the dough, then mold
1 green bell pepper dough edges into a rectangle.
7 fresh basil leaves 4. Spread 1 tbsp of avocado oil on the dough, then
1 tsp sea salt bake in a preheated oven at 375F for 5 minutes,
1 tbsp oregano then remove from oven then set to the side.
5. Bake sliced tomatoes at 400F for 10 minutes with
a sprinkle of oregano and sea salt. In a high speed
blender combine roasted tomatoes, dates, habanero
(remove seeds), cayenne, and sea salt for a savory
tomato sauce.
6. Spread tomato sauce onto the dough, then top with
bell peppers, fresh basil, and sliced cherry
tomatoes.
7. Bake at 400F for 8-10 minutes or until the dough
is crispy.

NF
58
59
 THEALKALINECOUPLE
Margherita Pizza
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender
40 minutes 2
Oven
Small pot
Rolling pin

Sauce 1. In a large bowl combine spelt flour, kamut flour, and

2 plum tomatoes spices. Then slowly add in the sparkling spring water until
1/2 of a red onion the dough forms, if needed add more flour as you go.
1 tbsp oregano 2. On a flat clean surface knead your dough for about 5-10
1 tbsp sea salt minutes, then set to the side in a bowl covered with a cloth
1 tbsp cayenne for 30 minutes to rise.
4 tbsp date syrup 3. On the flat surface roll out the dough using a rolling pin
into the size and thickness that you desire. Bake for 6
Dough minutes at 375F then set to the side.
1 1/3 cup kamut flour 4. In a high speed blender blend all of the listed cheese
1/2 cup spelt flour ingredients until smooth.
3 tbsp aquafaba 5. Transfer the cheese to a sauce pan, then bring to a low
3/4 cup sparkling water boil. Cook for 5 minutes on medium heat. It will start to
1 tsp dried dill thicken very quickly, stir often.
1 tsp dried onion flakes 6. Once the cheese has cooled mold it into a roll of cheese
1 tsp dried basil using your hands, then wrap it in parchment paper. Chill in
1 tsp sea salt the refrigerator for 3 hours. When ready to use, slice into
circles.
Cheese
7. Roast sliced tomatoes at 400F for 8 minutes then blend
1 cup hemp seeds soaked with date syrup, and spices until smooth.
1/2 cup sea moss gel 8. Evenly distribute the sauce all over the dough, slices of
1 tsp cayenne the cheese, and fresh basil. Bake in a preheated oven at
1 tsp sea salt 375F for 12 minutes.
1/4 cup water
Juice of 1 key lime
1/2 cup chickpea flour

NF Margherita pizza is a Neapolitan pizza made with

tomatoes, cheese, fresh basil, and oil. 60
Butternut Squash Soup.....................64

Mushroom Noodle Soup. ................ 66

Quinoa Stew. ................................... 68

Chili....................................................70

Creamy Butternut Squash Quinoa.....72

Pumpkin Curry................................. 74
63
 THEALKALINECOUPLE

Butternut Squash Soup

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 40 minutes 2
Large Pot
Oven

1/2 of a butternut squash 1. In a large pot bring 4 cups of water to a boil

boiled then boil chopped butternut squash until soft.
2 plum tomatoes
2. Next bake the squash, sliced tomatoes, and
1 yellow onion
onions with oil and oregano sprinkled on top at
1 cup coconut cream
Juice of 1 key lime
400F for 15 minutes.
1 tsp oregano 3. Next, transfer the roasted vegetables to a blender
1 tsp sea salt with 1 cup of spring water and all of the listed
1 tsp cayenne spices.
1 tbsp onion powder 4. Pour the soup back into a pot with 2 cups of
1 tsp thyme spring water, and 3/4 cup of coconut cream. Stir
1 tsp dill
well then boil on medium heat for 10 minute.
1 tsp clove
1 sprig of green onion
5. Mix the remaining 1/4 cup of coconut cream
6 cups spring water
with the key lime juice, and a pinch of sea salt.
Fresh cilantro chopped 6. Serve soup with fresh cilantro, crushed Brazil
nuts (optional), squash seeds, and coconut lime
sauce.

Full of savory flavors from the herbs, and a hint of

sweetness from the squash. Topped with a coconut
lime cream and crushed Brazil nuts.
GF NF
64
65
 THEALKALINECOUPLE

Mushroom Noodle Soup

TOOLS NEEDED TIME TO PREPARE SERVINGS

Large Pot 40 minutes 2

10 cups spring water 1. In a large pot bring 6 cups of water to a boil with
2 zucchini a pinch of sea salt, then boil the pasta for 8-12
1 red onion minutes until soft.
4 shredded trumpet
2. Next for the broth add 4 cups spring water to a
mushrooms
large pot, then boil the chopped onions, chopped
2 cups chickpeas
4 plum tomatoes
plum tomatoes, and all of the listed spices. Cover
1 cup chopped okra with a lid for 15 minutes on medium heat.
1 box kamut pasta 3. Using a fork shred down the trumpet
1 tbsp sea salt mushrooms, then add them to the pot.
1 tbsp cayenne 4. Add chopped okra, zucchini, chickpeas, and
2 tbsp onion powder mushrooms to the pot of broth. Cook on low heat
1 tbsp oregano
for 20 minutes, stirring often.
5. Strain the pasta then mix into the vegetable soup.

The perfect mock "chicken noodle soup" made with

shredded trumpet mushrooms that are loaded with
nutrients.

NF
66
67
 THEALKALINECOUPLE
Quinoa Stew
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 30 minutes 2
Small Pot
Large Pot

1 cup quinoa 1. In a small pot bring 1 cup of quinoa with 2 cups

4 plum tomatoes of spring water to a boil for 8 minutes. Cover
1 green bell pepper
and let steam until it gets fluffy.
1 yellow onion
2. Next in a large pot, add 2 tbsp of grape seed oil
2 zucchini
1 tbsp cayenne and the listed spices together, on low heat let
1 tbsp sea salt them simmer together for 30 seconds.
1 tbsp basil 3. Add chopped onions and 2 cups of spring water
1/2 cup chickpea flour to the spiced oil. Boil on high heat until the
2 tbsp grape seed oil
onions turn translucent.
4. Next add 4 diced tomatoes to the large pot.
5. Using a blender blend chickpea flour with 1 cup
of water until smooth, then add to the stew to
help thicken the sauce. Let this simmer while
covered for 5 minutes.
6. Add 2 cups of spring water and the rest of the
chopped vegetables to the pot. Cover to cook for
15 minutes on low heat.
7. Let it cool then serve with quinoa, key limes,
and cilantro.

You can never go wrong with a bowl of fluffy quinoa

topped with a savory stew. I always love avocado in the

GF NF stews for added creaminess.

68
69
 THEALKALINECOUPLE

Chili
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 35 minutes 2
Large Pot

2 cups chickpeas 1. In a large pot bring 2 1/2 cups of spring water to

1 yellow onion a boil. Add a diced onion to the pot, then boil on
1 red bell peppers
high heat until the onions become translucent.
1 green bell pepper
1 cup chopped mushrooms
2. Stir in all of the listed spices and chopped
1 cup walnut meat tomato. Cook together for 5 minutes before
(See page 112) adding in 2 cups of spring water.
2 tbsp cayenne 3. Blend together 1 cup of water and 1/4 cup of
1 tsp sea salt chickpea flour. Add this mixture to the chili to
1 tsp oregano
thicken it.
1 tsp basil
4. Cook on medium-low until it becomes a thick
1 tsp thyme
1 tbsp onion powder consistency. If it's still thin add more chickpea
2 plum tomato flour 1 tbsp at a time.
1/2 cup chickpea flour 5. Once the broth has become thick add chopped
mushrooms, prepared walnut meat, chickpeas,
and diced bell peppers to the pot. Cover and boil
on low for another 10 minutes.
6. Turn off the heat. When cooled serve with
avocado and key lime.

Walnut-mushroom chili with chickpeas, bell peppers,

aromatic spices, & herbs.
GF
70
71
 THEALKALINECOUPLE

Creamy Butternut Squash Quinoa

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 35 minutes 2
Medium Pot

1 cup coconut cream 1. Add 3 tablespoons of oil to a pot on medium

1/2 butternut squash heat, then add all of the spices to the oil stirring
boiled often for 30 seconds.
1 tbsp minced ginger
2 plum tomatoes 2. After chopping the vegetables add the onion,
1 red onion bell pepper, minced ginger, and tomatoes in with
1 green bell pepper 2 cups of spring water.
1 cup chickpeas
1 tsp sea salt 3. Add in chickpeas and boiled butternut squash,
1 tbsp cayenne then cover to cook on medium heat for 10
2 cups quinoa minutes.
3 tbsp avocado oil 4. Pour in the coconut cream and mix well with the
vegetables.
5. Bring 1 cup of quinoa and 2 cups of spring water
to a boil, cook for 8 minutes. Cover and let it
steam until fluffy.
6. Mix cooked quinoa into the vegetable sauce and
serve.

Quinoa and butternut squash cooked perfectly in a

creamy coconut sauce. This staple recipe is perfect to
make in bulk for meal prepping.

GF NF
72
73
 THEALKALINECOUPLE

Pumpkin Curry
TOOLS NEEDED TIME TO PREPARE SERVINGS
Large Pot 35 minutes 2
Skillet

1 1/2 cup coconut cream 1. In a large pot boil butternut squash until it is soft,
1/2 of a butternut squash then drain the water. In a large bowl mash them
boiled with a fork until they’re chunky.
1 tbsp fresh ginger minced
2. In a skillet saute sliced onion, peppers, tomatoes,
2 plum tomatoes
and the listed spices in 11/4 cup of water for 8
1 yellow onion
1 red bell pepper minutes until the vegetables soften.
1 cup chickpeas 3. Once they're soft pour the coconut cream into the
1 tsp sea salt skillet as well, stirring continuously.
1 tbsp cayenne 4. Transfer the mashed squash into the curry sauce,
1 tsp sage combining well.
1 tsp thyme 5. Cover the curry, then simmer on medium-low
1 tsp basil heat for 10 minutes.
2 bay leaves
6. Turn off the heat, then serve over quinoa. Top
1 tsp clove powder
with fresh cilantro and key lime.

Pumpkin chickpea curry is a popular dish in both Asia

and the Caribbean, but this recipe in in particular took
inspiration from both. Who doesn't love a good curry?

GF NF
74
Chipotle Bowl. .....................................78

Fajita Burrito........................................80

Quesadilla............................................ 82

Tacos. ...................................................84

Falafels. .............................................. 86

Empanadas.......................................... 88

Spicy Noodle Stir Fry. ........................90

Fir'fir ................................................... 92

Katsu curry..........................................94

Samosa................................................96
77
 THEALKALINECOUPLE

Chipotle Bowl
TOOLS NEEDED TIME TO PREPARE SERVINGS
Small Pot 30 minutes 2
Skillet

1 portobello mushroom 1. In a small pot cook the chickpeas in 1/4 cup water
1 cup white quinoa seasoned with 1 tsp of cayenne, 1 tsp sea salt, and 1
1 cup chickpeas tbsp of onion powder. Simmer on medium heat for
1 yellow onion
1 plum tomato 10 minutes until the chickpeas soak in all of the
1 red bell pepper spices. Transfer to a bowl then set to the side.
1 avocado 2. Thinly slice the portobello mushrooms and onion
Juice of 7 key limes into strips, then heat up a skillet to medium heat with
3 tbsp grape seed oil 2 tbsp of grape seed oil. Sauté the mushrooms and
1 tbsp cayenne onions until golden brown. Season with 1 tbsp onion
2 tsp sea salt powder and 1 and 1 tsp of cayenne.
1 tbsp onion powder 3. Coat 1 tbsp of grape seed oil onto a skillet to saute
1/4 cup chopped cilantro thinly sliced red bell peppers until charred.
4. In a small pot bring 2 cups of water to a boil with 1
Sour Cream: cup quinoa. Cook for 8 minutes until the water
1/2 cup coconut cream evaporates, then mix in key lime juice and cilantro.
3 tbsp key lime juice 5. Chop up the tomatoes and raw onion in a bowl, then
1 tbsp onion powder lightly press down with a fork to bring out the juices.
1/2 tsp sea salt
6. In a separate bowl mash one avocado , then season
with a dash of sea salt and onion powder.
7. Add all of the listed sour cream ingredients to a
bowl, mix well then chill for 1 hour.
8. Use lettuce as the base then top with quinoa,
chickpeas, fresh tomato and onions, guacamole, sour
cream, sautéed peppers, and grilled mushrooms.
GF NF
A quick and easy bowl of grain, mushroom, beans, 78
fresh guacamole, and a coconut sour cream.
79
 THEALKALINECOUPLE

Fajita Burrito
TOOLS NEEDED TIME TO PREPARE SERVINGS
Skillet 30 minutes 2

1 portobello mushroom 1. Chop the onion and bell peppers into long thin
1/2 of a red bell pepper strips while heating up a skillet with 4 tbsp of
1 red onion
grape seed oil.
1/2 of a green bell pepper
2. Sauté the onion, chopped tomatoes, and bell
1 plum tomato
1 cup cooked quinoa peppers for 5 minutes on medium-high heat,
1 ripe avocado then add 1 cup of water and all of the listed
1 tbsp cayenne spices to the skillet.
1 tsp sea salt 3. Thinly slice the portobello mushroom, then add
1 tsp thyme to the skillet as well. When the vegetables
1 tbsp onion powder have softened turn the heat off.
1 kamut tortilla
4. Double the kamut tortilla recipe measurements
(See page 118)
for a larger tortilla.
5. Mash the ripe avocado in a bowl with a fork,
then stir in lime juice, sea salt, and onion
powder.
6. Add cooked quinoa, fajita mushrooms,
guacamole, and fresh tomatoes to the tortilla.
7. Wrap it into a burrito and serve.

This fajita burrito is of packed with mushroom, peppers, and a

chunky guacamole. Fair warning, you may want to eat 2 more!

NF
80
81
 THEALKALINECOUPLE

Quesedilla
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 40 minutes 2
Skillet
Sauce Pan

Hemp Cheese 1. Blend all ingredients for the cheese in a high

1/2 cup soaked hemp seeds speed blender until smooth and creamy.
1 cup sea-moss gel
2. Pour the cheese into a sauce pan then on medium
1/4 cup water
heat, allow it to thicken for 10-12 minutes. Next,
1 tbsp onion powder
1/2 tsp sea salt 3. on a skillet with oil sauté sliced onion and
1 habanero mushrooms for 6 minutes. Season with salt,
cayenne, onion powder, and basil then transfer to
Filling a bowl and set to the side.
1 portobello mushroom 4. Next place a large tortilla on a skillet, add some
1 plum tomato
of the hemp cheese, freshly chopped plum
2 tbsp onion powder
tomato, and sautéed mushrooms to the inside of
1 tbsp sea salt
1 tbsp cayenne pepper the tortilla.
1 tsp dried basil 5. Fold in half, then cook on each side for 2 minutes
1 tortilla (See page 118) or until cheese is melts.
6. Serve with an avocado or a chunky salsa.

These flavorful quesadillas have that perfect

combination of cheesy mushroom-tomato goodness.
Enjoy with a hearty salsa on the side!

NF
82
83
 THEALKALINECOUPLE

Tacos
TOOLS NEEDED TIME TO PREPARE SERVINGS
Skillet 25 minutes 2
Rolling Pin
Blender

1 yellow onion 1. Prepare walnut meat and kamut tortilla

1 green lettuce leaf according to the instructions, then set to the
1 avocado
side.
1 key lime
2. In a small bowl mash the avocado, then
2 tbsp cayenne
1 tbsp onion powder squeeze in the key lime juice and spices.
1 tsp sea salt Combine well.
Tortilla (see page118) 3. Fill the tortillas with the walnut meat and
Walnut meat (see page112) chopped lettuce. Top with fresh guacamole and
Coconut sour cream the coconut sour cream.
(see page 78)

Who else has a deep love for tacos? You can really top
them however you like, but this coconut sour cream with
a big bowl of guacamole is my favorite way to dress
them up.

84
85
 THEALKALINECOUPLE

Falafels
TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 35 minutes 2
Food processor

2 cups chickpeas cooked 1. In a food processor or blender, pulse chopped

1/4 of a yellow onion onion with fresh cilantro, then place in a bowl
1/4 cup fresh cilantro and set to the side.
1 tbsp onion powder
2. Blend all of the listed spices, chickpeas, and
1 tsp sea salt
grape seed oils in a blender until it reaches a
2 tbsp cayenne pepper
1 tbsp grape seed oil chunky texture.
2 tbsp aquafaba 3. In a bowl combine the chickpea mixture with
1/2 cup chickpea flour the cilantro and onion mixture, then mix in a
1/2 cup of chickpea flour and aquafaba.
4. Using 1/4 cup scoops, mold all of the mixture
into patties using your hands.
5. Bake at 375F for 7 minutes on each side or
until golden brown.
6. Serve in a salad, wrap, or sandwich with our
zesty sesame sauce.

These golden falafels made from chickpeas go perfectly

with our zesty sesame sauce.

GF NF
86
87
 THEALKALINECOUPLE

Empanadas
TOOLS NEEDED TIME TO PREPARE SERVINGS
Mixing bowl 40 minutes 2
Skillet
Oven

1 1/2 cup chickpea flour

1/3 cup water 1. In a large bowl mix flour, sea salt, water, and
2 tbsp aquafaba aquafaba until you form a soft dough. Cover to
2 cups boiled butternut squash rise for 30 minutes.
1 green bell pepper 2. Add chopped onion, tomatoes, and peppers to
1 red bell pepper
a skillet with oil. Simmer on medium heat,
1/2 of a red onion
1 sprig of green onion
stirring often.
1 cup spring water 3. Next add 1 cup of water to the pan to cook
1 plum tomato down the vegetables after seasoning with the
1 tbsp onion powder listed spices. then cover to let the sauce build
1 tsp cayenne flavor for 8 minutes.
1 tsp thyme 4. Mash the butternut squash before adding it to
1 tsp sea salt
the skillet with the rest of the vegetables. Cook
1 tsp clove
for 8 minutes before turning off the heat.
5. Divide the dough into 4 balls, then roll out
with a rolling pin into circles. Place some of
the filling in the middle then fold the dough
over, using a fork and aquafaba to seal them.
6.Bake at 375F for 15-20 minute, or until the

GF NF
tops are golden brown. Enjoy with avocado
salsa.

88
89
 THEALKALINECOUPLE

Spicy Noodle Stir Fry

TOOLS NEEDED TIME TO PREPARE SERVINGS
Skillet 25 minutes 2

3 cups kelp noodles 1. Soak 3 cups of kelp noodles with key lime juice
1 red bell pepper before cooking.
1 green bell pepper
2. Next slice yellow onion and bell peppers into
1 yellow onion
1 cucumber long thin strips, while heating up a skillet with
3 tbsp tahini 1/6 cup sesame oil.
tsp tamarind paste 3. Stir fry the onions and bell peppers in sesame oil
1 tbsp red pepper flakes on high heat for 3 minutes, then pour a 1/2 cup of
1 tbsp cayenne water into the skillet. Cook until the peppers are
1 tsp onion powder
soft, then add in chopped cucumber.
1 tsp sea salt
1/4 cup sesame oil 4. In a small bowl mix together tahini, tamarind
1 tsp black sesame seeds paste, red pepper flakes, cayenne, 1/6 cup of
1 tsp white sesame seeds sesame oil, and sea salt into a sauce, then mix this
1 sprig of green onion into the veggie stir fry.
1/2 cup spring water
5. Add 3 cups kelp noodles to the stir fry, mixing
well while cooking on low for about 3 minutes.
6. Turn off the heat and serve with sesame seeds
and green onion.

This dish is for my spice lovers out there! This asian

inspired stir fry has the perfect balance of sesame,
tahini, and kelp noodles.

GF NF
90
91
 THEALKALINECOUPLE

Fir'fir
TOOLS NEEDED TIME TO PREPARE SERVINGS
Sauce Pan 25 minutes 2

3 kamut tortilla or 1. On a medium heat sauce pan caramelize yellow

2 100% teff injera
onions with 2 tbsp of grape seed oil for a few
1 diced yellow onion minutes until golden yellow.
2 minced plum tomatoes 2. Stir in cayenne powder, onion powder, sea salt,
1 portobello mushroom
tomatoes, and 2 cups of water until combined
2 tbsp onion powder
1/2 tbsp cayenne spice well.
1 tsp sea salt 3. Allow the sauce to build flavor on medium heat
1 1/2 cup water for about 10 minutes.
2 tbsp grape seed oil 4. Next add in the chopped portobello mushrooms,
then cover the pan to allow the mushrooms to
TIP: You do not need
soften for 5 minutes.
injera to make this
recipe, you may use any 5. Turn off the stove and begin to break down 2
tortilla including our rolls of tortilla or injera creating bite sized
kamut tortilla. pieces.
6. Using a spatula gently mix until sauce has been
absorbed, then cover the pan with a lid.
7. After it has cooled down serve with avocado
and hummus.

This traditional East African dish that can be compared to

a spicy pasta. We personally like to serve it hot with
creamy hummus and a ripe avocado.

GF NF
92
93
 THEALKALINECOUPLE

Zucchini Katsu Curry

TOOLS NEEDED TIME TO PREPARE SERVINGS
Frying Pan 60 minutes 2
Blender

Katsu: 1. Begin by slicing the zucchini in half down the

1 zucchini middle, then again width wise creating 4 equal
1 cup spelt flakes
pieces. In a bowl mix together the chickpea flour,
1 cup chickpea flour
1 1/2 cup water all listed spices for katsu, and water to form a wet
1 tsp sea salt batter. Marinate the zucchini in this batter for at
1 tbsp onion powder least 20 minutes.
grape seed oil for frying
2. Preheat oven to 375F to bake spelt flakes until
Curry: crispy for 10 min, then pulse in a blender to
1 yellow onion create crumbs. Coat a piece of zucchini into these
1 plum tomato crumbs. Fry in medium heat with grape seed oil
2 sprigs of green onion until crust is golden & crispy.
2 cups coconut milk
juice of 2 key limes
3. To another pan add the chopped yellow onion,
4 fresh basil leaves cayenne, and 1/4 cup water. When the onions are
1 tsp cayenne caramelized add the rest of the listed spices,
1 tsp sea salt green onion, 1/2 cup of water, and chopped
tomato. Cover and simmer for 5 minutes.
1 tsp sage
1 tsp basil
4. Once the tomatoes have cooked down, add
2 bay leaves coconut milk, and lime juice to the pan. Stir well
1 tsp clove and keep on low heat.
1 tbsp onion powder 5. Remove the bay leaves, then transfer the curry to
3/4 cup spring water a blender to blend until smooth. Serve with curry
sauce and quinoa.
NF
94
95
 THEALKALINECOUPLE

Samosa
TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 45 minutes 2
Rolling Pin
Sauce Pan

Filling 1. Saute diced yellow onions in a sauce pan on

1 plum tomato medium heat with oil until caramelized.
1 diced yellow onion 2. Next add cayenne, chopped plum tomato, onion
1/2 cup spring water powder, and water. Stir until well combined.
2 cups soaked chickpeas
3. Next mix the chickpeas into the tomato sauce,
1 tsp sea salt
then cover the pan with a lid to allow them to
2 tsp cayenne
absorb the flavors. Cook on low heat for 5
minutes, stirring often.
Dough 4. In a large mixing bowl add kamut flour, onion
1 1/2 cup kamut flour powder, grape seed oil, and aquafaba then mix
1 cup aquafaba together until it forms a dough. Knead for 10
1 tsp onion powder
minutes.
1 tsp grape seed oil
5. After kneading the dough into a flexible
consistency, place it into the fridge for 10
minutes in a bowl to help make it firm.
6. Next use a rolling pin to roll out dough, then cut
into 12 triangles.
7. Place 1 tbsp of chickpea filling into each triangle
then fold each tip into the middle. Seal the edges
with your fingers.
8. Place them on a large baking pan covered with
parchment paper, then bake at 370F for 15-20
NF minutes.
96
Stuffed Bell Peppers..........................100

Fried Chick'n.....................................102

Onion Rings......................................104

Mushroom Meatless Loaf..............106

Mashed Potato..................................108

Chili Cheese Fries...........................110

Walnut ground "beef".......................112

99
 THEALKALINECOUPLE

Stuffed Bell Peppers

TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 30 minutes 2
Skillet
Food Processor

2 cups baby bella mushrooms 1. In a skillet begin to caramelize diced red

4 bell peppers onions, the listed spices, 1/4 cup water, and
1/4 cup water diced plum tomatoes. Cook on medium-high
1 red onion heat for 5 minutes stirring often.
1 plum tomato
2. In a food processor pulse mushrooms into
1 tbsp sea salt
small pieces, then add mushrooms to the
2 tbsp grape seed oil
tomatoes and onions. Stir and cook on low for
1 tbsp onion powder
1 tbsp cayenne 5 minutes, then turn off the heat and cover with
1 tsp sea salt a lid.
1/2 tsp dill 3. Empty the bell pepper cores, then distribute the
1/2 tsp basil mushroom mixture evenly into all 4. Then top
Cilantro to garnish with hummus, dried dill, and dried basil. Bake
1/4 cup hummus
4. in preheated oven at 375F for 14 minutes or
until the top is slightly crispy, then garnish with
freshly chopped cilantro and creamy hemp
sauce.

These delicious savory stuffed bell peppers are the

perfect dinner entree. The combination of flavors will
blow your mind! The hummus adds almost a
“cheesy” flavor.
GF
100
101
 THEALKALINECOUPLE

Fried Chick’n
TOOLS NEEDED TIME TO PREPARE SERVINGS
Frying Pan 30 minutes 2

7 oz of oyster mushrooms 1. In a large mixing bowl combine 1 cup

1 cup spelt flour chickpea flour, aquafaba, all listed seasonings,
1 cup chickpea flour
and 2/3 cup water for the wet batter.
1/4 cup aquafaba
2. Let the oyster mushrooms marinate in wet
2 tbsp onion powder
1 tsp cayenne pepper batter for 15 minutes.
1 tsp sea salt 3. In a separate mixing bowl add 1 cup spelt flour
1 tsp oregano as a dry batter and begin to coat mushrooms in
2 cups grape seed oil dry batter.
2/3 cup spring water 4. Next using a frying pan, warm grape seed oil to
medium heat, then carefully place your battered
oyster mushrooms in the oil.
5. Let them fry for about 1-3 minutes on each side,
or until crispy golden.
6. Serve with hummus, spicy habanero sauce, or
creamy hemp sauce.

As you can see, mushrooms are the perfect

alkaline “chicken". They’re still crispy on the
outside and juicy on the inside.

NF
102
103
 THEALKALINECOUPLE

Onion Rings
TOOLS NEEDED TIME TO PREPARE SERVINGS
Large Frying Pan 30 minutes 2

1 cup chickpea flour 1. In a bowl mix ½ cup of chickpea flour, all listed
1/2 cup quinoa flour spices, and 1 cup of sparkling spring water
1 yellow onion
together creating a wet batter.
1 tsp oregano
1 tsp basil
2. Next begin to slice the onion into half inch thick
1 tsp sea salt rings, then marinate them in the wet batter for
1 cup grape seed oil one hour.
1 cup sparkling spring water 3. In another bowl, mix together the remaining
chickpea and quinoa flour, this will be the dry
batter.
4. In a large frying pan warm up 1 cup of grape seed
oil to medium heat for shallow frying.
5. Using one hand pick up the marinated onion ring
to evenly coat in dry batter, then fry in oil until
crispy.
6. Repeat these steps until you have fried all of the
marinated onion rings.

Fluffy onion rings battered to perfection, then fried in

grape seed oil for a crispy crunch. I love to dip these into
habanero sauce or ketchup!

GF NF
104
105
 THEALKALINECOUPLE

Mushroom Meatless Loaf

TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 45 minutes 2
Food Processor
3" Deep Bread Loaf Pan

8 oz oyster mushrooms 1. In a food processor pulse chickpeas, chopped

1 cup crimini mushroom oyster mushrooms, and crimini mushrooms
2 cups chickpeas together for at least 15 seconds.
1 diced yellow onion
2. Next slowly pour in aquafaba, chickpea flour,
1/4 cup chickpea flour
8 fresh basil leaves basil leaves, soaked walnuts, cilantro, onion
3/4 cup aquafaba powder, oregano, cayenne, chopped yellow
1 1/3 cup crushed soaked onions, and sea salt to the food processor.
walnuts 3. Pulse for another 15 seconds, or until mixture
1/2 cup diced cilantro has a thick texture.
1 tbsp onion powder
4. Next transfer mushroom mixture into a 3 inch
1 tbsp oregano
deep loaf pan, then bake in a preheated oven at
2 tbsp cayenne
2 tsp sea salt
370F for 30 minutes.
5. Allow loaf to cool for at least 15 minutes, then
slice loaf and serve with habanero dressing.

Hearty oven baked mushroom meat-free loaf made from

oyster mushrooms, walnuts, chickpeas, herbs, & spices.
Served with spicy habanero sauce.

GF
106
107
 THEALKALINECOUPLE

Mashed Potatoes
TOOLS NEEDED TIME TO PREPARE SERVINGS
Large Pot 30 minutes 2

5 cups spring water 1. Bring 5 cups of water to a boil in a large pot then
4 green burro bananas add in each burro banana sliced into 3 pieces with
1 tbsp onion powder the peel still on.
1 tsp sea salt
2. Add a 1/2 tsp of sea salt to the pot of boiling spring
1 tsp dill weed
1/2 cup hemp milk
water, then boil until soft for approximately 10
minutes.
3. Drain the water completely, and carefully remove
the peals of the burro bananas in a bowl, mash the
bananas with a fork to your desired consistency,
then place back into a small pot. For an extra
smooth consistency you can blend.
4. Slowly stir in the hemp milk, 1/2 tsp sea salt, 1 tsp
dill weed, and onion powder while cooking on low
for another 5 minutes.
5. Once it has cooled you may serve it with
mushroom gravy and fresh green onions.
Unripe burro bananas are not sweet but have a starchy
texture that makes them the perfect potato replacement!As the
holidays approach we know everyone looks forward to mashed
potatoes, but what about savory mashed burros? Twice the
flavor, minus the starch. Add some of the mushroom gravy and
voilà!

GF NF
108
109
 THEALKALINECOUPLE

Chili Cheese Burro Fries

TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 30 minutes 2
Food Processor

2/3 cup soaked walnuts 1. Cut the thick peels off of the burro bananas,
1/3 cup boiled chickpeas then continue to slice into a fry shape.
1 plum tomato
2. In a large bowl mix together all of the listed
4 green burro bananas
spices and grape seed oil. Add fries to the bowl,
1 sprig of green onion
1 tsp sea salt then toss in the oil until they’re saturated.
3 tbsp grape seed oil 3. Lay the fries out on a baking sheet, then bake in
1/2 tsp cayenne a preheated oven at 400F for 15 minutes. Make
1 tsp onion powder sure to flip halfway through. Alternative method;
1 tsp basil use 1 cup of grape seed oil to fry the burro
Nacho cheese
bananas until golden & crispy.
(See page 168)
4. Next in a food processor pulse the soaked
walnuts into small pieces, then add to a skillet
with diced onion.
5. Next add 1 tomato and 1/4 cup water to a food
processor, and pulse until smooth.
6. Transfer the pulsed tomato & 1/3 cup
chickpeas into the skillet with the walnuts.
7. Cover and simmer on medium heat for 10
minutes, stirring often to create a delicious
chunky chili texture.
8. Pour the chili, cheese, and onions over the fries.

Burro banana fries topped with a cheese sauce and a

G walnut chickpea chili.
110
111
 THEALKALINECOUPLE

Walnut Ground Beef

TOOLS NEEDED TIME T O PREPARE SERVINGS
Large Pot Skillet 25 minutes 2
Food Processor

2 cups soaked walnuts 1. Combine the walnuts, oil, and listed spices into a
3 tbsp grape seed oil food processor, then pulse until it is ground
1 tsp sea salt walnut meat, similar to a beef consistency.
1 tsp cayenne
1 tbsp onion powder 2. Finely mince 1/2 of yellow onion, then begin to
1 tsp basil caramelized them in a skillet with 1/4 cup of
1/4 cup spring water water. After the onions have cooked down add
1/2 yellow onion the ground walnuts meat, then sauté together on
medium heat.
3. Mix continuously for about 10 minutes then
serve with tacos, pasta, or as a protein substitute
for any dish.

Once you try this ground walnut crumble, you'll never

miss beef again! I love to use this as a taco filling, or
even in a grain bowl. For extra flavor you can also add
bell peppers and tomatoes.

NF
112
Coconut Flatbread.........................116

Tortillas..........................................118

Bagel & Cream Cheese..................120

Burger Bun.....................................122
115
 THEALKALINECOUPLE

Coconut Flatbread
TOOLS NEEDED TIME TO PREPARE SERVINGS
Skillet 15 minutes 2
Rolling Pin

1 cup spelt flour 1. In a large bowl mix coconut flour, spelt flour, and
1/4 cup sparkling sea salt together, then slowly stir in the grape seed
spring water
oil and 1/4 cup sparkling water.
1/4 cup coconut flour
1 tsp sea salt
2. Knead the dough using your hands for 5 minutes,
1 tsp basil then separate dough into 4 even balls of dough.
1 tsp oregano 3. Next sprinkle more coconut flour on a flat surface
2 tbsp grape seed oil then using a rolling pin flatten dough into tortilla.
Slice edges for a perfect circle shape.
4. Spread 1 tbsp of grape seed oil across a skillet,
then place the tortilla down. Cook each side for
about 1 minute on med-high heat.
5. Mix 1 tbsp of oil with the basil and oregano. Use
this to coat each flat bread once it's cooled.
6. Enjoy with hummus, avocado, or even with curry!

The perfect flat bread for soups, curries, stew, or even

just with some herb oil!

NF
116
117
 THEALKALINECOUPLE

Tortillas
TOOLS NEEDED TIME TO PREPARE SERVINGS
Rolling pin 45 minutes 2
Skillet

2 cups kamut flour 1. In a mixing bowl combine the 2 cups kamut flour
3/4 cup warm- and sea salt, then slowly add in 3/4 cup of warm
spring water water as you go.
1 tsp sea salt
1 tbsp avocado oil
2. Using your hands or a mixer, knead the dough very
well for about 5-10 minutes, then cover with a cloth
and place in a refrigerator for 30 minutes. To help
3. roll out the dough sprinkle flour on the rolling pin
and the flat surface you will be using. Roll out each
4. ball of dough into a tortilla shape, if needed cut the
edges into a perfect circle.
5. Warm up a skillet to medium heat with grape seed
oil, then cook on each side for about 2 minutes. As
6. you finish each tortilla keep them covered in a plate
with a cloth, this will help keep them warm and
flexible.
Who doesn’t need a tortilla recipe in their life? For
tacos, burritos, enchiladas, tostadas, you name it!
These soft and chewy tortillas are perfect and
guaranteed to take your meal to the next level.

NF
118
119
 THEALKALINECOUPLE
Bagel & Cream Cheese
TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 35 minutes 2
Blender

1 1/2 cups kamut flour 1. In a mixing bowl combine chickpea and kamut
1 1/2 cups chickpea flour flour very well, then add in all of the listed herbs
1 1/2 tsp sea salt and spices.
2 tsp dill
1 tbsp basil
2. Slowly mix in a ½ cup of sparkling water, you
2 tbsp oregano
may not need all of it.
2 tbsp fresh thyme 3. Using a mixer or kneading it with your hands,
1 tsp cayenne knead the dough for at least 7 minutes. This
1 tsp date syrup dough should still be fairly sticky.
1/2 cup sparkling spring water 4. Next place dough in the refrigerator for 20
1/4 cup water minutes until it cools & firms so it’s easier to
1/2 cup soaked walnuts
work with.
5. Divide the dough into four balls, next roll out
these balls of dough using your hands in to your
TIP: The bagel is desired length and thickness.
nut free, & the 6. Connect the edges of the dough to form a circle
cream cheese and continue to mold into a bagel shape. Drizzle
can be made nut
7. 1 tsp of date syrup on top of bagels before baking
free using hemp
seeds. for a sweet glaze.
8. Bake in preheated oven at 400F for
approximately 10 minutes or until golden on top.
9. For the cream cheese topping, blend the soaked
walnuts, cayenne, dill, oregano, 1/2 tsp sea salt,
and 1/4 cup of water until creamy and smooth.
Slice open a bagel and spread cream cheese.

A fluffy kamut bagel seasoned with herbs, and 120

topped with a nutty cream cheese.
121
 THEALKALINECOUPLE

Burger Bun
TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 30 minutes 2
Large Bowl

1 cup kamut flour 1. In a large bowl mix together the kamut flour,
1 cup chickpea flour chickpea flour, and sea salt.
1 tsp sea salt
2. Slowly add the sparkling water to the dry
1/3 cup sparkling water
ingredients, mixing as you go. Knead the dough
1/2 tsp sesame seeds
with your hands for 10 minutes.
3. Place the dough in a bowl, then cover with a cloth
to rise for 30 minutes.
4. Separate the dough into 2 large buns, or 4 smaller
buns. Use your hands to mold dough into a bun
shape
5. Next with your fingers damp the top of the dough
with water and sprinkle a few sesame seeds on
each bun.
6. Bake in preheated oven at 380F for 10-12 minutes.
After they've cooled slice buns in half to use for
burgers.

A fiber rich burger bun made from kamut flour and

chickpea flour that is just out of this world perfect!

NF
122
Banana Nut Bread..........................126

Key Lime Pie................................ 128

Pumpkin cheesecake.......................130

Baby banana split............................132

Date Chunk Cookies......................134

Date Caramel Crunch Cookies........136

Cinnamon Rolls..............................138

Doughnuts.......................................140

Mango Peach Tart..........................142

125
 THEALKALINECOUPLE

Banana Nut Bread

TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 45 minutes 3
Blender

2 ripe burro bananas 1. In a large bowl using a fork, mash 2 very ripe
1/2 cup walnuts burro bananas with a 1/2 cup of agave.
1 cup spelt flour
2. Using a blender, blend 1/4 cup coconut milk with
1 cup chickpea flour
3 dates until smooth.
1/4 cup agave
3. Then in a bowl combine the date mixture with
1/4 cup date sugar
3/4 sparkling spring water
3/4 cups of sparkling water and the mashed burro
1/4 cup aquafaba banana mixture.
1/4 cup coconut milk 4. Next whisk aquafaba until it is white and fluffy,
1 tsp clove then add to date banana mixture, then set to the
side.
5. In a separate bowl combine date sugar, spelt
flour, & chickpea flour very well.
6. Pour the wet ingredients into the dry ingredients,
then use a spatula to start mixing the dough.
7. Once the dough forms use your hands to knead
for 5 minutes. Then put dough into a bread loaf
pan lined with parchment paper. Sprinkle walnuts
on top of the bread.
8. Preheat oven to 375F then bake for 30-40
minutes.
9. When the bread loaf is cool serve with a drizzle
of agave and a sprinkle of clove.

This moist banana bread pairs so well with a warm

chai. 126
127
 THEALKALINECOUPLE

Key Lime Pie

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender/Food 90 minutes 2
Processor Spring form
pan

1 large avocado 1. Add 2 cups of walnuts, 8 pitted dates, 1/4 cup

1 cup agave agave, and coconut oil to a food processor. Pulse
1/3 cup brazil nuts
together until it is able to stick together.
2 cups walnuts
2. Transfer the mixture to a spring form pan, then
1/2 cup coconut milk
10 pitted dates flatten it out using your fingers. Store in the
Juice of 2 key limes freezer while making the pie filling.
1/4 cup coconut oil 3. For filling blend together avocado, soaked Brazil
nuts, coconut milk, 2 dates, agave, and key lime
juice in a blender until smooth.
4. Next pour the filling on top of the crust, then chill
for at least 1 hour.
5. Top with lime zest and slices.

This key lime pie is the perfect combination of sweet,

creamy, and zesty. Completely raw and minimal
preparation.

NF
128
129
 THEALKALINECOUPLE

Pumpkin Cheez Cake

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 35 minutes 2
4x4 inch Spring Form Pan

Pumpkin Filling 1. In a blender or food processor pulse walnuts, dates,

1/2 cup butternut squash agave, and coconut oil in a food processor. Pulse together
1/4 cup agave syrup until it is able to stick together between your fingers.
1/4 cup soaked brazil nuts 2. Transfer the mixture to a spring form pan, then flatten it
1/2 cup coconut milk out using your fingers. Store in the freezer while making
1 tsp coconut oil the pie filling.
3. Blend together the butternut squash puree, soaked Brazil
Crust nuts, coconut milk, and agave in a blender until smooth.
1 cups walnuts 4. Pour the pumpkin filling into the spring form pan over the
4 pitted dates crust, then chill in the freezer while making the coconut
2 tbsp agave syrup topping.
1 tsp coconut oil 5. In a small bowl using a whisk, combine pure coconut
cream with agave syrup, then pour over the "pumpkin"
Coconut topping filling. Refrigerate for 1 hour, then top with more walnuts
1/4 cup coconut cream and serve.
2 tbsp agave syrup

Similar to pumpkin, butternut squash is bright orange

with a sweet flavor. The cream and crust of this
cheesecake pair so well with the flavor of the squash.

GF
130
131
 THEALKALINECOUPLE

Baby Banana Split

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 15 minutes 2

4 frozen baby bananas 1. In a high speed blender blend the frozen baby
3 fresh baby bananas bananas, coconut cream, and 5 tbsp of agave
1/2 cup coconut cream
until smooth.
5 tbsp agave syrup
3 tbsp tahini + 1 tbsp agave
2. Transfer to a bowl then freeze for at least 1 hour
Frozen cherries & berries until firm.
1/2 tsp ceylon cinnamon 3. Mix tahini and agave together to create a sweet
1 tsp date syrup peanut butter replacement.
4. Slice baby bananas in half for a split effect. Top
with scoops of the ice cream, frozen fruit, tahini
drizzle, sprinkle of cinnamon, and date syrup.

This child friendly dessert is sure to satisfy a sweet tooth,

and is made with only a few simple
ingredient. You can switch up the toppings however you
like!

GF NF
132
133
 THEALKALINECOUPLE

Date Chunk Cookies

TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 30 minutes 2

1 1/4 cup chickpea flour 1. In a bowl mix together chickpea flour and date
4-6 minced dates
sugar. Next add in the date syrup, date chunks,
1/4 cup spring water
and oil.
1/2 cup date sugar
1/4 cup date syrup 2. Cut your dates into small pieces, then mix them
5 tbsp grape seed oil in with the dry ingredients.
3. Add in about 1/4 cup of water and mix well, then
mold dough into a cookie shape.
4. Lay them out on a baking tray, then bake in
preheated oven at 400F for 7 minutes.
5. Serve with a alkaline vegan latte recipe.

Cookies are one of those comfort foods that always hits a

soft spot. Especially when they’re softy and chewy
like these date cookies.

GF
134
135
 THEALKALINECOUPLE

Date Caramel Crunch Bars

TOOLS NEEDED TIME TO PREPARE SERVINGS
Food Processor 30 minutes 2

15 pitted dates 1. In a food processor pulse walnuts, Brazil nuts,

1/2 cup walnuts coconut oil, and date syrup together to create a
1/2 cup brazil nuts
crunchy crust. Mold the crust into the floor of a
1/4 cup coconut oil
small container.
1/4 cup date syrup
2 tbsp grape seed oil 2. Next mince all of the dates while heating up a
1/2 cup coconut shreds skillet to low heat with grape seed oil.
2 tbsp tahini 3. Add dates to the skillet, then allow them to cook
on low heat. Mix often until they melt together
until they have caramelized.
4. Add tahini and continue to mix frequently. Put
mixture into a pan to cool, then top with coconut
flakes and more date syrup.
5. Allow to chill in refrigerator for 2 hours then
serve.

Date bars are my go to snack, especially when I’m on

the go. They’re the perfect energy bar, and they taste
amazing with fresh berries.

GF
136
137
 THEALKALINECOUPLE

Cinnamon Rolls
TOOLS NEEDED TIME TO PREPARE SERVINGS
Oven 25 minutes 2
Rolling Pin

3 cups spelt flour 1. In a large bowl, mix together spelt flour and salt.
1/2 cup spring water Next slowly pour in water and 1/3 cup agave
1 tsp sea salt
syrup, the dough should be firm and soft but not
2 tbsp date sugar
sticky. Knead this dough for 5 minutes.
1 cup agave syrup
1 tbsp ceylon cinnamon 2. Next cover a flat surface with more flour, then
1 cup coconut cream using a rolling pin begin to roll out the dough into
3 tbsp agave powder a long rectangle, then set dough to the side.
3. In a small bowl mix together 1/3 cup agave,
ceylon cinnamon, and 1 tbsp date sugar.
4. Spread the cinnamon filling all over the top of the
dough.
5. Next roll the dough into a large roll, then slice
into 4 small rolls. Bake in preheated oven at 375F
for 10 minutes.
6. In a small pot warm up coconut cream then add a
pinch of cinnamon, agave powder, 1/3 cup agave,
and date sugar. Bring it to a boil then let cool so it
thickens.
7. Pour glaze over rolls and serve.
If there’s one thing I‘ll never get tired of, it’s these
Ceylon cinnamon rolls topped with a sweet caramel
NF sauce.
138
139
 THEALKALINECOUPLE

Doughnuts
TOOLS NEEDED TIME TO PREPARE SERVINGS
Frying Pan 45 minutes 6 doughnuts

2 cups kamut flour

1. Add the flour to a mixer or mixing bowl, and
2/3 cup sparkling water
combine with the date sugar.
1/4 cup date sugar
1/2 cup grape seed oil 2. Slowly add in sparkling water until dough is
1/4 cup sparkling water sticky but still firm.
1/2 cup unsweetened 3. Knead or mix on high until the dough is
coconut shreds fluffy, for at least 5 minutes.
1 tbsp tahini 4. Place it in the refrigerator for a few minutes,
2 tbsp agave syrup allowing it to cool so it’s easy to
5. mold. Divide dough into 6 pieces, then mold
each piece into a doughnut shape.
6. Let sit while covered for 30 min to rise.
7. Preheat a frying pan to medium heat with
grape seed oil to fry doughnuts for
approximately 30-60 seconds.
8. Mix together agave, tahini, and date syrup to
create a glaze. When they've cooled, dip one
side of each doughnut into the glaze then
sprinkle coconut shreds on top.

Super fluffy coconut sweet glazed doughnuts! You can

experiment with the toppings, anything goes well with
these fluffy treats.

NF
140
141
 THEALKALINECOUPLE

Mango Peach Tart

TOOLS NEEDED TIME TO PREPARE SERVINGS
Food Processor 45 minutes 2
Oven

Crust: 1. In a food processor pulse spelt flakes and spelt

1/4 cup agave flour, then place into a bowl. Gradually mix in
2 tbsp water water, agave, and minced dates.
10 medjool dates
2. Process until the crust can mold together between
2 cups spelt flakes
1/2 cup spelt flour
your fingers.
3. Using your hands, press the crust down into a pan
Filling: evenly, then set to the side.
1/3 cup water 4. For the filling blend chopped peaches, chopped
3 peaches mango, date sugar, agave, 1/3 cup of water, and
(+2 on top optional) lime juice.
1 mango
5. In a bowl, mix fruit filling with spelt flour until
1/4 cup date sugar
1/4 cup agave syrup
combined very well.
Juice of 2 key limes 6. Add filling onto the crust, then decorate with peach
1/3 cup spelt flour slices. Bake in a preheated oven at 335F for 35
minutes.
7. (Optional) In a mixer, add chilled coconut cream,
and agave. Mix at high speed until coconut cream
becomes fluffy.
8. Allow the tart to cool, then serve with coconut
whipped cream!

This sweet & crumbly mango peach tart is perfect for

NF fall. It pairs perfectly with coconut whip.

142
Pink Drink............................................. 146

Iced Caramel Latte................................148

Chai Tea Latte.......................................150

Ginger Tea.............................................152

Pumpkin Spice Latte............................. 154

145
 THEALKALINECOUPLE

Pink Drink
TOOLS NEEDED TIME TO PREPARE SERVINGS
Juicer or Blender 5 minutes 2
Strainer

7-10 fresh strawberries 1. In a blender or juicer, juice some strawberries and

1 apple an apple.
1 1/2 cup coconut milk
2. Strain the juice to avoid pulp in the drink.
3 tbsp agave syrup
3. Mix together the fresh juice with coconut milk and
Ice cubes
agave syrup.
4. Add cut up fresh strawberries, and ice cubes to the
pink drink and enjoy!

A sweet strawberry & coconut beverage, perfect over

some ice on a day.

GF NF
146
147
 THEALKALINECOUPLE

Iced Caramel Latte

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 5 minutes 2

3 tbsp tahini 1. Blend tahini, agave, and plant-based milk

1 cup hemp milk or together until smooth. Set to the side.
coconut milk
2. Pulse pure coconut cream in a high speed until
2 tbsp agave syrup it becomes foamy.
Date syrup for topping
1/4 cup coconut cream
3. Next drizzle date syrup around a cup, then pour
in the beverage.
4. Add the coconut foam on top, some ice cubes,
and another drizzle of date syrup.

The dates bring out a caramel roasted coffee flavor, and

the coconut tops it off with the perfect amount of
cream over ice.

GF NF
148
149
 THEALKALINECOUPLE

Chai Tea Latte

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 5 minutes 2
Small Pot
Strainer

1/4 cup dandelion root 1. Brew dandelion tea for at least 30 minutes with 2
2 cups spring water cups of spring water on low temp.
1 cup brazil nut milk 2. Once it's cooled strain the roots of the dandelion
1 tbsp ceylon cinnamon
from the tea.
1/2 tsp ginger powder
3. In a small pot bring brazil nut milk, ceylon
2 tbsp agave syrup
cinnamon, and ginger powder to a rolling boil.
4. Stir the milk into the dandelion tea, then sweeten
with agave.
5. Enjoy with warm date chunk cookies.

Spiced brazil nut milk over a dense herbal tea. This is a

go to comfort drink with date cookies or a slice of banana
bread.

GF
150
151
 THEALKALINECOUPLE
Ginger Tea
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 1o minutes 2
Strainer

1/4 cup ginger root 1. In a blender, blend fresh ginger with 1 cup of spring
2 cup spring water water
2 tbsp agave syrup
2. Add the blended ginger to 3 cups of water, then bring
4 key limes
it to a rolling boil.
3. Strain the pulp from the tea as you pour.
4. Add the juice of 4 key limes and agave syrup, enjoy in
the morning.

Ginger works as an anti inflammatory, and key lime helps

with digestion. Drinking this tea in the morning is great for
clearing out mucus and boosting your metabolism!

GF NF
152
153
 THEALKALINECOUPLE

Pumpkin Spice Latte

TOOLS NEEDED TIME TO PREPARE SERVINGS
Mixer 15 minutes 2
Small Pot

For the foam 1. Add the aquafaba to a mixer on high speed, and as
1/4 cup aquafaba it becomes fluffy slowly add other ingredients. Place
2 tbsp agave syrup
in fridge to keep foam cold.
3 tbsp grape seed oil
1/6 cup coconut milk

The espresso shot 1. In a small pot boil roasted dandelion tea with 2
1/4 cup roasted cups water to create a dense flavor.
dandelion tea 2. Mix tea with date syrup then set to the side until it
2 tbsp date syrup
is ready to be added to the latte mix.
2 cups water

For the latte 1. Add the butternut squash to a pot with the hemp
1/4 cup butternut milk and all listed herbs and spices.
squash puree
2. Bring to a rolling bowl then turn off the heat, now
1 cup hemp milk
4 tbsp agave syrup
add in the roasted dandelion tea from the previous
1/2 tsp allspice steps.
1/2 tsp ginger 3. Pour into a cup, top with the sweet cold foam, and
1/2 tsp clove a dash of ceylon cinnamon.
1 tsp ceylon cinnamon
Ceylon cinnamon sticks

We have to give credit to butternut squash because this

GF NF latte is amazing! We enjoyed it warm with glazed

154
cinnamon rolls.
Red Pepper Hummus...........................158

Classic Hummus.................................. 160

Spicy Habanero Sauce......................... 162

Sesame Salad Dressing........................164

Creamy Hemp Dressing....................... 166

Nacho Cheese....................................... 168

Avocado Salsa. .....................................170

Ketchup................................................ 172

Mushroom Gravy................................. 174

Guacamole............................................ 176
157
 THEALKALINECOUPLE

Red Pepper Hummus

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 1 minutes 2
Oven

1 red bell pepper 1. Slice the bell pepper in half, drizzle grape seed oil
1 tbsp grape seed oil on top of them, then bake at 400F for 8 minutes or
2 cups chickpeas until slightly charred.
1 tsp sea salt
2. In a food processor or blender pulse the chickpeas,
1 tsp cayenne
roasted red pepper, oil, aquafaba, ice cubes, and all
1 tsp ginger powder
2 tbsp aquafaba
other spices. Pulse until the mixture is smooth and
whipped creamy.
4 ice cubes 3. Transfer the hummus to a small bowl, cover, and
chill until you are ready to serve.

With a big plate of fresh crunchy veggies, this hummus

is absolutely delicious.

GF NF
158
159
 THEALKALINECOUPLE

Classic Hummus
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 1o minutes 2

2 tbsp grape seed oil 1. In a food processor or high speed blender, pulse all of
2 cups cooked the listed ingredients for about 1 minute creating a
chickpeas
thick and creamy consistency (Ice cubes help with a
1/4 cup tahini
thick & creamy texture).
1 tsp sea salt
1 tsp thyme 2. Top with oil, sea salt, cayenne, & even more
1 tsp sea salt chickpeas. Serve with chips, fresh vegetables, or with
1 tsp ginger powder any dish of your choice.
1 tsp dill
4 ice cubes

It's official! You never have to buy store bought

hummus again. This hummus is so light and creamy.
Hummus is good on just about everything.

GF NF
160
161
 THEALKALINECOUPLE

Spicy Habanero Sauce

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 1o minutes 3
Oven

2 habanero peppers 1. In an oven roast chopped bell pepper, onion, and

1 red bell pepper habanero peppers in a preheated oven at 400F for 8
1/4 of a red onion
minutes until they look charred.
1 tbsp onion powder
1 tbsp avocado oil
2. Once they are roasted blend the peppers and onions
1/4 cup spring water
with brazil nuts, water, and all listed spices.
1 tsp sea salt 3. Use on wraps, sandwiches, or as a dip. This can be
1/4 cup soaked brazil stored in a glass container for up to 1 week.
nuts

Our version of a creamy alkaline hot sauce. This is our

favorite on burgers, as a dip, or in a wrap.

GF
162
163
 THEALKALINECOUPLE

Sesame Salad Dressing

TOOLS NEEDED TIME TO PREPARE SERVINGS
Small mixing bowl 1o minutes 2

1 tsp sea salt 1. In a bowl combine sea salt, key lime juice, cayenne
Juice of 2 key limes and grape seed oil.
1/2 cup tahini
2. Next mix in tahini butter, add more key lime juice if
1 tbsp cayenne
you would like it on the thin side.
1/4 cup grape seed oil
3. Serve with falafels, salad, or a wrap. Store in a glass
container up to one week.

The flavor combination of tahini and lime will leave you

speechless! Especially when you pair it with these falafels
and a salad.

GF NF
164
165
 THEALKALINECOUPLE

Creamy Hemp Dressing

TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 1o minutes 2

1 cup soaked hemp 1. Soak hemp seeds overnight, or for at least 3 hours
seeds in warm water.
1/4 cup chopped fresh
2. Rinse hemp seeds, then add to a blender with
dill
spring water, dill, and all other listed ingredients.
1/2 of a red onion
1/2 cup of spring water
3. Use as a dip, or salad dressing. Store in a glass
1 date
container up to 1 week.
1 tbsp oregano
1 tsp sea salt

The perfect ranch replacement! This is my go to salad

dressing. I also love to add it to a spicy dish to add
some freshness.

GF NF
166
167
 THEALKALINECOUPLE

Nacho Cheese
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 35 minutes 2
Large Pot

1/2 of a butternut squash 1. Chop butternut squash into small pieces, while
boiled bringing 5 cups of water to a boil.
1 cup soaked hemp seeds
2. In a large pot boil the butternut squash for 15-20
1 1/2 spring water
minutes, or until soft.
1 cup sea moss gel
Juice of 2 key limes 3. In a food processor, combine soaked hemp seeds,
1 tbsp sea salt butternut squash, 1 cup sea moss gel, 1 1/2 cup
1 tbsp onion powder water, tahini, habanero, spices, and chickpea flour
1 tbsp cayenne until smooth.
2 tbsp tahini 4. Transfer cheese back into a pot, cook on medium
1/3 cup chickpea flour heat for 10 minutes.
5. Let cool, then serve on fries, chips, or a sandwich.

Who said you can’t be alkaline and enjoy cheese? You

can but this one is entirely made from plants! I love to
pour this over spelt chips or on my burro fries.

GF
168
169
 THEALKALINECOUPLE

Avocado salsa
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 1o minutes 2

1 ripe avocado 1. Roast the habanero pepper in the oven or grill

1/2 of a habanero pepper until it is charred, approximately 8 minutes. Once
1 tsp sea salt
2. it is roasted remove stem then add to the blender
1 tbsp avocado oil
with the ripe avocado, spices, and 1/4 cup of water
1 tbsp cayenne
1 tbsp onion powder then blend until smooth.
3. Use as a dip, on tacos, or in a sandwich. Store in a
glass container up to 1 week.

Creamy avocado & habanero sauce that is perfect for

burritos, bowls, or anything else you want to add a
creamy spice to.

GF NF
170
171
 THEALKALINECOUPLE

Ketchup
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 20 minutes 2

3 plum tomatoes 1. Chop the plum tomatoes in half, then place on a baking
1 tbsp agave syrup sheet. Bake at 400F degrees for 10 minutes with sea
4 medjool dates
salt and oregano sprinkled on top to bring out the
1 tsp sea salt
flavors.
1/2 tsp oregano
1 tsp onion powder 2. Blend the roasted tomatoes with agave, water, onion
powder, and sea salt until smooth.
3. Pour back into a small pot, simmer on medium heat for
about 8 minutes or until most of the liquid has
evaporated.
4. Blend again, store in a glass jar for up to 1 week. Use
for burro fries or mushroom burgers!

I love this vibrant red sauce! The dates add the perfect
amount of sweetness making it a tasty ketchup for
burgers, fries, and much more!

GF NF
172
173
 THEALKALINECOUPLE

Mushroom gravy
TOOLS NEEDED TIME TO PREPARE SERVINGS
Blender 20 mnutes 2
Sauce

1/2 yellow onion 1. Finely dice the onions and mushrooms, then
1 cup baby bella add them to a sauce pan with a 1/2 cup of
mushrooms water to cook on medium heat.
1 tsp sea salt
2. When the onions are translucent add sea salt
1 tbsp onion powder
and onion powder.
1/3 cup chickpea flour
1 1/2 cup spring water 3. In a small bowl whisk together chickpea flour
and 1/2 cup of warm water until there are no
lumps.
4. Add the chickpea mixture to the onions and
mushrooms stirring often until it becomes
thick with another 1/2 cup of water, about 7
minutes.
5. Turn off heat, then add gravy to the blender to
blend until smooth, or strain the liquid. Serve
with biscuits or mashed burro bananas.

There’s nothing like savory biscuits and mushroom gravy,

unless it’s mashed burro banana with mushroom
gravy!

GF NF
174
175
 THEALKALINECOUPLE

Guacamole
TOOLS NEEDED TIME TO PREPARE SERVINGS
Molcajete or 5 minutes 2
mixing bowl

1 ripe avocado 1. In a bowl mash the avocado with a fork, then season
8 cherry tomatoes with salt, onion powder, and cayenne.
1/4 of a yellow onion
2. Finely chop onions and tomato, then mix in very
Juice of 1 key lime
well.
1/2 tsp sea salt
1 tsp cayenne 3. Squeeze lime juice then refrigerate to keep fresh.
1 tbsp onion powder 4. Serve with bowls, tacos, chips, or anything else!

This guacamole adds a creamy freshness to any meal. I

like to enjoy this with chips, spicy dishes, or even as a
salad dressing!

GF NF
176