Alka-Clean “Healthier Choice” Recipes

Spaghetti squash spaghetti

  • 1 spaghetti squash
  • 1 jar of organic marinara sauce
  • Plant based cheese of choice
  • Seasoning (garlic and onion powder, thyme, rosemary, parsley flakes)
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Cut squash in half long ways and remove seeds. Using an organic oil of choice (I use olive oil), spread a small amount around the ring of the squash and place facedown on a cooking pan. Cook on 400° for about 45 minutes or when you can easily pass a knife through the back of the squash. Take out and let cool down for 10 minutes. Scrape out the squash using a fork and place into a large bowl. Add marinara sauce, cheese, salt and seasonings and stir. Place spaghetti squash back into the shell and cook for an additional 10 minutes. Take out and let sit for a few minutes to cool and enjoy!

butternut 1

Pumpkin Pie or Cinnamon Butternut Squash

  • 1 butternut squash
  • Organic cold pressed coconut oil
  • Pumpkin pie or cinnamon seasoning
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Cut squash in half long ways and remove seeds. Spread a light base of coconut oil all over the squash and leave upright. Place in oven on 400° for an hour or until mushy like a cooked sweet potato. Take out of oven and scoop squash out of the shell and into a large bowl. Add salt and seasoning and stir and mash good. Let’s sit for a few minutes to cool and enjoy!

squash

Honey Cinnamon Squash Seeds

  • Seeds from a squash
  • Honey
  • Cinnamon
  • Organic cold pressed olive oil
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

 

Remove seeds from squash and place in bowl. Add honey, oil, salt, and cinnamon and stir. Amount used will vary based on one’s taste. Place seeds in a pan and spread around. Cook on 400° for about 30 minutes depending on how baked you want them. Take out and let sit for a minute then enjoy!

seeds 1

Smoothie

  • 2 small bananas or 1 large banana
  • 1 to 1 1/2 cups red grape juice (depending on desired consistency)
  • 2 medjools or 4 dates
  • 1/2 cup blueberries or strawberries
  • 3 ice cubes

Place ingredients in blender and blend until smooth and enjoy!

smoothie

Fried Rice

  • 3 cups uncooked jasmine or basmati rice
  • 1 organic carrot
  • 2 cups organic broccoli
  • 1 cup organic peas
  • 1/4 cup organic cold pressed olive oil
  • 1/2-3/4 cup braggs liquid aminos
  • Garlic powder
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Cook rice. While rice is cooking place grated carrot, broccoli and peas in pot with a little water. Simmer veggies until cooked. Add in all cooked rice, oil, Braggs, Salt and garlic powder. Stir and let simmer for a few minutes until heated up then enjoy! Makes large amount.

fried rice 1

Cheesy Bread

  • 1 whole wheat sourdough loaf
  • 1 pack silken tofu (optional)
  • Plant based cheese (cheddar/mozzarella)
  • Organic cold pressed olive oil
  • Garlic and onion powder
  • Parsley flakes
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Preheat oven to 350°. Cut open sourdough loaf And spread a small amount of olive oil on the inside. Add garlic and onion powder along with parsley flakes and salt. Next, add cheese then close loaf and place in oven for about 10 minutes or until bread is toasted. Remove and let cool and enjoy!

For tofu, place one pack of silken tofu in a sauce pan and cook until slightly browned, busting the tofu up as it is being heated. Once cooked, add garlic and onion powder, parsley flakes, salt and Braggs liquid amino’s and stir then add to cheesy bread.

cheesy bread

Tofu Muffins

  • 1 pack silken tofu
  • 1 slice plant based cheese
  • Braggs liquid aminos
  • Garlic and onion powder
  • Parsley flakes
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Place one pack of silken tofu in a sauce pan and cook until slightly browned, busting the tofu up as it is being heated. Once cooked, add garlic and onion powder, parsley flakes, salt and Braggs liquid amino’s and stir. Place English muffin in toaster and toast. Once toasted, add tofu and cheese to muffin and enjoy!

tofu muffins

Sprouted Grain Tortilla Chips and Guacamole

For chips:

  • 1 pack sprouted grain tortillas
  • Organic cold pressed olive oil
  • Garlic and onion powder
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Preheat oven to 350°. Place tortillas on a cooking sheet and lightly spread oil on top. Cook for about 10 minutes or until tortillas are crispy. Take out and season with salt and garlic or onion powder while the oil on the tortillas is still warm. Let’s sit a few minutes then break into chips.

For guacamole:

  • 1 avocado
  • 1-1/2tbsp Lemon or lime juice
  • Pinch of cayenne pepper
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Scoop out avocado and place into a bowl. Add salt, cayenne pepper and lemon or lime juice and mash in bowl then enjoy!

chips guac

Pizza or Pizza Minis

  • 1 cauliflower pizza crust or sprouted grain English muffins
  • Plant based cheese (cheddar/mozzarella)
  • Organic pizza sauce
  • Garlic powder
  • Parsley flakes
  • Organic cold pressed olive oil
  • Spinach (optional)
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Preheat oven to 400°. Take pizza crust or muffins and put a light coat of oil and smear. Add pizza sauce then cheese and spinach (optional). Place in oven for 10 to 15 minutes, until crust is at your desired crunchiness. Take out and add salt and garlic powder than enjoy!

pizza
pizza minis

Tofu Noodle Soup

  • 1 box organic chickpea noodles
  • 1 pack extra firm tofu
  • 1 organic celery stick
  • 2 organic carrots
  • 1 cup organic peas
  • 1 large container organic vegetable broth
  • Garlic and onion powder
  • Parsley flakes
  • Braggs liquid aminos
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Cooking separately, cook pasta and tofu (see bottom). In a large pot combine pasta, tofu, raw veggies, garlic and onion powder, parsley flakes and salt then add vegetable broth and cook until veggies are done then enjoy!

For tofu: Take one pack of extra firm tofu and cut into cubes then place in a sauce pan and cook until slightly browned. Once cooked, add garlic and onion powder, parsley flakes, salt and Braggs liquid amino’s and mix. Try not to bust up the tofu.

Note: garlic and onion powder, parsley flakes and salt usage will vary depending on the person’s taste. I usually use a large amount for more seasoning and taste.

tofu noodle soup

Tofu Tacos

  • 1 pack extra firm tofu
  • Plant based cheese (cheddar/parmesan)
  • Sprouted grain tortillas
  • 1/4 pack organic taco seasoning
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)

Place tofu in saucepan and cook until slightly browned, busting up the tofu in the process. Add taco seasoning and a small amount of salt and stir. Heat up tortillas in oven or microwave then add tofu and cheeses and fold into a burrito or keep as a taco and enjoy!

tofu tacos

Tofu Pizza Pockets

  • 1 pack extra firm tofu
  • Garlic and onion powder
  • Unrefined salt (Redmond Real Salt, Celtic Salt, Pink Himalayan Salt)
  • Plant based cheese
  • Spinach or sprouted grain tortillas
  • Organic pizza sauce

Drain water from tofu package. Wrap tofu in a napkin and gently press to remove excess water. Slice tofu into about 1/2 to 3/4 inch thick slices. Line a baking sheet with foil and spray with cooking spray. Arrange tofu slices on baking sheet and season with garlic and onion powder and salt to your taste. Broil tofu for about 3 1/2 to 4 minutes or until lightly golden. Flip tofu over and repeat seasoning and broil another 3 1/2 to 4 minutes until golden. Next, cut cheese slices in half and place on top of the tofu and broil until melted. Prepare tortillas by adding 2 to 2 1/2 tablespoons of warm pizza sauce on 1/2 side of the wrap. Place tofu on sauce. Fold left and right sides of tortilla over tofu then fold tortilla twice toward you to form a pizza pocket. Pan grill tortilla wraps in large pan on stove to desired crispiness and enjoy!

pizza pocket

Banana Pudding

 

  • 2 bananas (mashed)
  • 1 1/4 cup organic vanilla almond or soy milk
  • 1/4 tsp vanilla extract
  • 1 1/2 tbsp almond or spelt flour or egg replacement
  • 1/8tsp turmeric
  • 1 tbsp honey
  • 1tbsp raw stevia (optional)
  • 2tbsp almond butter (optional)

In a small pot over medium heat, add mashed bananas, one cup milk, vanilla extract, turmeric, honey, Stevia and almond butter (both optional). Heat until warm then take flour or egg replacement and whisk with 1/4 cup milk in separate bowl then pour into pot and whisk all ingredients together. Keep on low heat until thickened. Can serve warm or put in fridge to further thicken.

bannana pudding scaled