Alkaline Diet Recipe #156: Coriander, Mint & Chilli Dressing

Article by ross

I love, love, love this alkaline dressing. It combines all of my favourite flavours and it’s super-alkaline and a super-sneaky way to sneak more nutrition into your meal (and your family’s tummies).

Alkaline Recipe BookAs I’ve written about before – having delicious dressings and sauces makes eating alkaline and GETTING alkaline a whole lot easier. Why? Well, not only does it add massive variety and flavour to quickly steamed or grilled veggies (making an alkaline meal or snack a quick and easy job that needs no creativity or effort!) but it also sneaks a whole lot more veggies into your diet – disguised as a sauce!

This alkaline dressing recipe makes use of fresh herbs that pack a lot of flavor and nutrition. Coriander is well known to be an detoxifier, highly alkaline and an anti-inflammatory plant. There have also been studies showing it to have cholesterol-lowering effects.

Mint, on the other hand, is a rich source of traditional nutrients like manganese, Vitamin A, and Vitamin C.

A combination of both instantly spices up not just any salad, but is fantastic for our health and vitality!

Alkaline Dressing: Coriander, Mint & Chilli

Serves 2
Preparation Time: 5 minutes

Ingredients
1/2 small red onion
1 red chilli
1/2 cup of coconut yoghurt or soya yoghurt
1/2 handful chopped fresh mint
1 handful chopped fresh coriander/cilantro

Instructions
Finely dice the onion and dice and deseed the chili (or not if you like it hot!) Mix the onion, chili with the yoghurt, mint and coriander. Put in the fridge for 1 hour to chill and infuse.

Enjoy!

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Coriander, Mint & Chilli Dressing
Serves 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 small red onion
  2. 1 red chilli
  3. 1/2 cup of coconut yoghurt or soya yoghurt
  4. 1/2 handful chopped fresh mint
  5. 1 handful chopped fresh coriander/cilantro
Instructions
  1. Finely dice the onion and dice and deseed the chili (or not if you like it hot!) Mix the onion, chili with the yoghurt, mint and coriander. Put in the fridge for 1 hour to chill and infuse.
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  2. Food to Fitness Reply

    Awesome Recipe. Keep up the good work.

  3. Patrich Reply

    Hi Ross,

    I found your website last week and just started cooking up your recipes yesterday. I’m glad I found your recipes and look forward to trying more of them. I have high uric acid levels and I’m hoping these alkaline recipes will prevent further gout reactions.

    If I can’t find coconut yogurt, is there an alternative ingredient I can use to make this sauce?

    Thank you,
    Patrich

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  7. oye Reply

    Can I use Greek yoghurt instead?

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