The Most Delicious, Alkaline-Keto Dinner!
It’s quick, delicious, easy, fat-and-protein-rich, alkaline and can be made for days ahead!
As I’ve talked about before, my alkaline approach and the keto approach are super-complimentary. They both put a huge emphasis on fresh, whole, natural foods, a LOT of leafy greens and other veg, lots and lots of healthy fats (omega 3 and saturated fats, predominantly from coconut oil specifically), proper hydration, regular exercise – and a removal of processed food, sugar, gluten and other grains from the diet.
The only real difference is the volume of meat, which people often wrongly overstate when they consider the keto approach. Being keto (i.e. getting into nutritional ketosis), isn’t about eating as much meat as possible – in fact, not that many calories are supposed to come from protein – it’s all about the fat, loads of veg and then some meat. That’s the only difference.
And yes, you can still eat meat and be alkaline if you choose.
And this recipe today gives you both alkalinity AND lots of fats (to encourage nutritional ketosis), it’s full of delicious nutrients, it’s alkaline, anti-inflammatory, and antioxidant-rich — just how I like it!
If you want to get your hands on MORE Alkaline + Keto recipes:
In fact, if you’re keen on this – and want to get your hands on tons more alkaline x keto recipes, my “Alkaline Keto Meal Plan” and shopping lists you should check out my Alkaline Recipe System PLUS.
One of the new additions to the ‘System’ is my Alkaline x Keto Meal Plan & Recipes – it is an amazing way to get started living alkaline and keto together!
1 medium cauliflower
1tbsp avocado oil
1tbsp coconut oil (or just use 2tbsp coconut oil)
1/4 cup cashews
3 cloves garlic
2 teaspoons pine nuts
1 cup of peas
2 large handfuls of spinach
2.5 cups almond milk
1 yeast-free, MSG-free vegetable stock cube
A handful of oregano & basil
Himalayan salt & black pepper to taste
Juice of 1/2 lemon
Optional chili flakes
For the noodles:
Either 4 zucchini or 2 carrots/2 zucchini – spiralized
1) Start by getting the cashews soaking in warm water, this will make them easier to blend.
2) Next, roughly chop the cauliflower, mince the garlic and add to a pan with the oil and pine nuts. Cook for 2-3 minutes, and then add the almond milk and the stock cube. Bring the pot to a simmer.
3) Now drain the cashews, give them a rinse and add to the pan too. Simmer everything together for 6-8 mins.
4) Put everything in a high-speed blender and add the lemon juice, herbs, salt & pepper and once it’s smooth this is your sauce ready.
5) Now add this to a saucepan with the peas and spinach until they are cooked through and then add the zoodles for a couple more minutes, and then serve!
This will keep in an airtight container in the fridge for a good few days, so certainly do make more than you need. You can whip up the zoodles fresh as you need them, and it makes a GREAT next-day-at-work recipe because it’s just as delicious cold!