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Sauce - For Wraps and Sandwiches

Golden Goddess Dressing

Ingredients:

1/4 cup hemp seeds

1 Medjool dates, pitted

1/2 tablespoon grated fresh ginger

1/2 shallot, finely chopped

1/2 cup yellow bell peppers, diced

1 teaspoon black salt (adjust to taste)

6 fennel seeds

1 small piece of African bird pepper (adjust to spice preference)

2 tablespoons butternut squash seed oil

Juice of 2 key limes

Instructions:

Pit the Medjool date and chop them into smaller pieces.

Finely chop the shallots and dice the yellow bell peppers.

Toast Fennel Seeds (optional.  Toasting brings out more flavor):

In a small dry pan, lightly toast the fennel seeds over medium heat until fragrant. Be careful not to burn them. Once toasted, set aside to cool.

Blend Ingredients:

In a blender or food processor, combine hemp seeds, pitted dates, grated ginger, chopped shallots, diced yellow bell peppers, black salt, toasted fennel seeds, African bird pepper, butternut squash seed oil, and key lime juice.

Blend until you achieve a smooth and creamy consistency. If the mixture is too thick, you can add a bit of water or more lime juice to reach your desired consistency.

Adjust Seasoning:

Taste the sauce and adjust the seasoning as needed. Add more black salt, lime juice, or African bird pepper if desired.

Store:

Transfer the sauce to a jar or airtight container and refrigerate. This sauce can be stored for a few days.

Serve:

Use the sauce as a delicious and nutritious addition to wraps and sandwiches. It pairs well with a variety of ingredients, adding a unique blend of flavors.

Feel free to customize the quantities and spice levels to suit your taste preferences. Enjoy your flavorful and nutrient-packed sauce!

Gratitude Mother Nature, Gratitude Chef Leel!

Loaded Nachos

Fried Oyster Mushroom Pesto Pita

Chickpea Nuggets

Greetings Squad!  Please note, everything on this website is All Things Alkaline-Electric...Vegan recipes.  So relax, enjoy, and have fun!

WHAT YOU’LL NEED:

👉🏽𝙉𝙐𝙂𝙂𝙀𝙏𝙎:
📌1.5 Cups Chickpeas
📌1 Tsp Oregano
📌1/2 Tsp Sea Salt
📌2 Tbsp Spelt Flour
📌1 Tbsp Grapeseed Oil

👉🏽𝙁𝙇𝙊𝙐𝙍 𝙈𝙄𝙓 𝙏𝙊 𝘾𝙊𝘼𝙏:
📌Spelt Flour
📌Sesame Seeds
📌Oregano
📌Sea Salt

📌Oil for frying

👉🏽𝙎𝘼𝙐𝘾𝙀/𝘿𝙄𝙋:
Let me know if you want me to drop the sauce recipe! 👩🏻‍🍳

🌱HOW TO:
👉🏽Begin by preparing your flour mix for coating. To do so, simply combine/toss all your ‘flour mix to coat’ ingredients together and set aside.
👉🏽Now place all your nugget ingredients in a food processor. You want to pulse your ingredients a-few times until you’ve achieved a finely minced consistency, avoiding creating a paste.
👉🏽Now time to form your nuggets! With your hands, scoop enough mixture to create desired-sized nuggets.
👉🏽Place nuggets into your flour mix, lightly coating the outer surface of each nugget.
👉🏽Time to fry! Place your Pattie’s into preheated oiled pan and cook until lightly crisp and golden brown (approx 2-3 mins each side).
👉🏽Once they’re done, place on a paper towel to soak up any excess oil.
👉🏽Enjoy with all your favourite electric dips and sauces…think creamy avocado, sweet chilli, etc!

#drsebiapproved #alkalinerecipes #drsebifoodlist #vegan #veganrecipes #alkalinevegan #drsebidiet #alkalinediet #plantbasedrecipe #crispy
#easyrecipes #vegannuggets #chickpearecipes #nuggets

Ginger shots at HOME

Let's get back to making more at home!  #nofillers #nounnecessaryadditives #justpure #justjuice  Did you know you're not supposed to get sick, EVER??  #7yearsalkalineelectric #7yearsstrong #7yearsnosickness #coincidence?  #nah

Ginger Shots

2 SEEDED oranges
4 KEY limes
1 TSP Cayenne Pepper
25 Oz. SPRING Water

Blend all together and sift the pulp, then enjoy the juice!

Gratitude Mother Nature, Gratitude Neri!

Raw Coconut Berry Cake

Raw Coconut Berry Cake

Bottom Layer:

1. Prepare the Nuts:

   • In a food processor, combine 1 cup of Brazil nuts (or your chosen nuts) and pulse until finely chopped.

2. Combine Dry Ingredients:

   • In a large mixing bowl, combine the desiccated coconut, finely chopped nuts, spelt flakes/oats, grated butternut squash, cinnamon, ground cloves, and ginger powder.

3. Add Dates:

   • Add the pitted Medjool dates to the mixture.

4. Blend:

   • Process the mixture in the food processor until it forms a sticky dough-like consistency.

5. Press into a Pan:

   • Press the mixture firmly into the bottom of a lined cake or springform pan, creating an even layer. Ensure it's packed tightly.

Top Layer:

1. Prepare the Berries:

   • In the food processor, combine the frozen berries, pitted Medjool dates, hemp seeds (or Brazil nuts), coconut milk, and coconut oil. If using, add the optional Sea Moss.

2. Blend:

   • Blend the ingredients until you achieve a smooth, creamy consistency.

3. Layer on Top:

   • Pour the berry mixture evenly over the bottom layer in the pan.

4. Smooth the Top:

   • Use a spatula to smooth the top layer for a polished finish.

5. Chill:

   • Place the cake in the refrigerator for at least a few hours or until it firms up.

6. Serve:

   • Once set, remove the cake from the pan and slice. Garnish with extra berries or coconut flakes if desired.

7. Enjoy:

   • Indulge in this delightful Raw Coconut Berry Cake! Store any leftovers in the refrigerator.

Note: Adjust the sweetness and consistency according to your taste preferences. Feel free to get creative with toppings and decorations.