Alkaline Recipe #41 Ratatouille!

This week I’m blogging and newsletter writing from Greece! I know! Jet-setting all over the place at the moment!

OK – so as I’m in Greece and I thought I’d whip out a nice Greek alkaline recipe! This recipe is not 100% alkaline because the ingredients are ‘cooked’ a little, but I’ve tweaked the traditional recipe to make it more raw and more alkaline.

Of course, serve with a big green salad and you’re rocking!

Alkaline Ratatouille

Serves 4

Ingredients

3 decent sized aubergines
3 medium courgettes
2 red peppers
5 tomatoes, diced
3 tsp thyme leaves
2 cloves of garlic
2 massive handfuls of baby spinach
A handful of basil leaves
10 coriander seeds
A big handful of pitted black olives
Organic extra virgin olive oil
Himalayan salt & black pepper

Instructions

Firstly cut the tops and bottoms off the aubergines and courgettes. Now slice the aubergines and courgettes by standing them on their end and slicing the skin and a little bit (about 2-4mm) of flesh.

This is all you’ll use of the vegetable in this meal, so use the flesh for my Baba Ganoush from last week and the Courgette Hummous from a couple of weeks before! How convenient!

Firstly, get the garlic chopped up nice and fine.

Now slice the aubergines and courgettes again (keeping separate) so that they’re in little cubes about 3mm x 3mm. Nice little shapes. Now put these to one side.

At this stage you want to get your grill on and preheating. Now cut the tops and bottoms off the peppers and get rid of the seeds and white bits. Give them a good wash and cut them into thick slices so that you can place them skin side up under the grill.

Once they’re blackened, pop them in a bowl and cover with cling film for five mins. After that time you should be able to get the skins off nice and easy. Now dice them up to match the courgettes and aubergines.

Now you need to get these the aubergine cooking. So heat a little olive or coconut oil in a pan (preferably coconut as this is less effected when heated) and gently cook along with one clove of garlic.

After cooking the aubergine all at once, put into a sieve and press with kitchen paper towels to get out any excess oil. Now add a little more oil to the pan and do the same with the courgette and the other clove of garlic.

Now mix in a large pan with the other ingredients and warm very gently. I like to keep the tomatoes raw and throw the spinach in right at the last minute so it just wilts a little.

Serve with a big salad and voila!