Alkaline Diet Recipe #90: Leafy Greens and Ginger Stir-Fry
This delicious stir-fry reflects my love for pumpkins and squashes of all colours and shapes. They are typical autumn vegetables and I always collect pumpkins to make nice outdoor autumn decorations.
Apart from that I also love to eat them and got very excited when I discovered a recipe which includes the unusual combination of healthy and alkalising squash and leafy greens.
For this stir-fry you can use different leafy greens such as cavalo nero, green cabbage, chard or spinach which are all packed with nutrients and are high in calcium, iron, dietary fiber, vitamin C, vitamin K and folic acid to name a few.
Squashes are also alkalising and are a good source of vitamins A, C, K and E, antioxidants and lots of minerals including potassium, magnesium and iron.
I hope you enjoy this delicious and highly alkalising stir-fry as much as I do!
P.S. Do not waste the squash seeds, as they are loaded with alkalinity and alkaline minerals. You can roast them in the oven and use them as a healthy snack or in salads.
Leafy Greens and Ginger Stir-Fry
½ a squash, seeds scooped out and cut into 1cm pieces (if you are using a squash with a thick skin then peel the skin first)
1 onion, finely sliced
1-2cm piece of ginger, peeled and chopped
2-3 garlic cloves, peeled and chopped
1/4 cabbage (Savoy, Green or any other type you like)
A few handfuls of chopped leafy greens (kale, spinach, cavalo nero, chard etc.)
1 red or green chilli, finely chopped
2 tbsp coconut oil (or alternative cold-pressed oils suitable for stir-fries)
Fresh juice of ½ a lemon
Himalayan crystal salt or celtic sea salt
Freshly ground pepper
A dash of Braggs Liquid Aminos (healthy alternative to soy sauce)
A little water
Heat the coconut oil in a large frying pan or a Wok pan and very gently fry the onion for a few minutes over a low heat. Add the ginger, chilli and garlic. Cook for a minute or so, but be careful that the garlic does not get burnt as it gets bitter otherwise.
Add the squash and a pinch of salt. Gently fry until the squash is just tender.
Toss in your leafy greens and add in a bit of lemon juice. Add a dash of the Braggs Liquid Aminos and season with pepper to taste. You only need to cook the greens for a minute or two – retain the freshness, retain the flavour and most importantly, retain the nutrients!
When the recipe calls for squash what is that for Australians please? Is it a butter-nut pumpkin, a big zucchini, or something else? Thanks
Either or 🙂