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ALKALINE BRAZIL NUT CHEESECAKE
3 cups of brazil nuts
1 cup of agave
1 tablespoon of 92mnrls sea moss gel
1/2 cup of coconut oil
1/2 cup of walnut milk (make your own using 1 cup of walnuts and 3 cups of spring water, sea salt to taste...makes 4 cups)
juice of 2 limes
sea salt, ginger and clove powder to taste
1 cup of pitted dates
1 cup of walnuts
1/2 cup of spelt flakes cereal(optional)
Soak the brazil nuts overnight to soften.
Prepare the crust by blending the dates and walnuts for about 10 to 15 seconds. Crunch the cereal up and mix it in.
Flatten the crust mixture into the bottom of the pan tightly. Place it in the refrigerator.
Put filling ingredients into the blender and blend, occasionally scraping down the sides. Blend mixture until smooth and creamy.
Add mixture to the crusted pan and top with fruit(s) of your choice.
Freeze for 3 hours
Keep leftovers refrigerated
Candied Butternut Squash...butternut squash browned in a frying pan with grapeseed oil, then tossed with #92mnrls seamoss gel, agave, ginger, sea salt, cayenne pepper(add additional approved seasonings to your taste)and spelt flour...topped with walnuts and baked for 30 minutes...
Alkaline Spaghetti Recipe
Follow directions on the Vita Spelt Pasta box on how to cook the pasta.
After the pasta is cooked, strain it.
In a separate pan add 1/2 cup of olive oil
2 cups of tomato sauce
add 4 tbs of sea salt
1 1/2 tbs of onion powder
2 tbs of cayenne/chili powder
3 tbs of Raw Agave
Heat sauce on medium high for 10 minutes
Stir pasta into sauce
Let sit for 5 minutes.
Serve and Enjoy! #92mnrls #alkalinecellfood
Hot Veggie Wrap
3 cups diced tomatoes
2 cups onion
1 cup of diced bell peppers
1/2 cup of mushrooms chopped
Putting it all Together:
-Stir fry all vegetables for 5 minutes
-Warm spelt tortilla
1 red bell pepper, chopped
1 yellow onion chopped
2 tbs olive oil
Bay leaf, crumbled
Spelt lasagna pasta
2 lb. mushrooms
8 fresh tomatoes
Almond cheddar cheese
Oregano, to taste
Sea salt, to taste
Putting it all Together:
-Heat Skillet and add olive oil
-Place onion, bell peppers, oregano, sea salt, and bay leaf in skillet and sauté
-Boil tomatoes for 10 minutes
-Place in ice water for five minutes, drain and remove skin from tomatoes
-Blend tomato in blender -fresh tomato sauce
-Add tomato sauce in skillet with sautéed seasonings
-Simmer for 30-45 minutes
-Set aside half of sauce to be used to make mushroom sauce, remaining half to be used when layering.
-Place mushrooms in water, soak for 1 minute, strain and slice
-Season to taste sauté for 2 minutes and add 1/2 of saved sauce (see above), set aside for layering.
-Prepare pasta according to instructions
-Once pasta is done, place under cold water for easy handling
-Layer a deep baking dish with tomato sauce
-Place a layer of pasta on top then a layer of mushroom sauce
-Then add a layer of almond cheddar
-Repeat steps until dish is almost full
-Place 2 cups of sauce on top of remainder of almond cheddar
-Bake in 350 degree oven for 20 minutes until almond cheddar is melted
Note: Almond cheddar cheese can be purchased at Trader Joes and Whole Foods Market.