red white & green dips (2 of 3)

It’s that time of year when you may really want to eat healthy but you are surrounded by terribly tempting delicious goodies!  Will power runs thin and next thing you know you are surfing the blood sugar waves!  My rule of thumb is to decide in advance what your plan is and stick to it.  Generally, I start my day the best way I possibly can. I begin with my alkaline mineral salts, then warm lemon water sprinkled with cayenne, then green juice and then also finish with a green alkaline smoothie.  I also make sure to drink as much water as possible throughout the day aiming for 3-4 liters per day and take my supplements.  I usually drink delicious flavoured waters, they’re not boring at all! Here’s some of my ideas from this post –enjoy them in a pretty glass too!

Adopting this daily routine will help to alkalize the body and maintain your alkaline mineral reserves that are important for helping the body flush the acids that you might ingest at your staff luncheon or that holiday party in the evening. It’s also really great for hangovers too if you are so inclined!–if so be sure to take the mineral salts at bed time as well!  If you do only this over the holidays you will make it thru feeling vibrant and well. You most likely won’t be the one in the office taking sick day after sick day off from work in January.

Honestly though….it IS the festive season and it’s fun to enjoy some of the treats around the office.  I get it, especially the chocolate!  If you decide you really want to stick to the healthy stuff be the one to bring in some deliciously raw treats so that you will have something you can enjoy without the need for will power. You might need some of your will power for the next festive party in the evening and you won’t want to run out! At the festive party just do your best to squeeze in some veggies (or eat them before you leave home!) and then go ahead and have a few things that you want to enjoy. Don’t make a big deal of it, just enjoy yourself and have fun.  It’s only natural to zig and zag like this now and then from your daily health routine but the trick is to know how to return to your routine and regain balance within your body.

Being obsessed with your food choices won’t serve you as you’ll be stressed and will inadvertently cause acidity in the body.  If you decide to go crazy and have a acidic feast that’s okay too! Just know that you can always start fresh tomorrow and flush the acids with your greens and your water. Just have a plan of attack so that you don’t fall into the trap of not finding some sort of balance over the holidays and then wind up feeling sluggish and ill.

Just remember that sugar is the culprit for paralyzing your immune system for a couple hours once consumed and it slows down the flow of your blood cells by reducing their electrical charge that helps them repel each other and flow more freely through your viens.  This is what makes you feel sluggish and lowers your immunity.  But hey listen in!  To counter act this just have a big glass of greens either freshly juiced or just greens powder in a glass and  you will begin to regain some electrical charge and begin to perk up once again.  Adding greens powders to your water can work miracles so keep this is mind as you set your plans to stay healthy thru the holidays.  These are the greens I have been using lately and I love them!

So I couldn’t resist getting festive for the season with some yummy flavours that are wonderful to serve at home or take to an open house.  Of course all three of these tasty and nutritious vegan dips look and taste great together but they can certainly stand on their own.  You can make them ahead as they will stay fresh for at least 5 days when stored in the fridge.  Serve them with your favourite healthy dippers as in crackers, veggie sticks or lettuce boats. Use any left overs for wraps and even toss with spelt or buckwheat noodles for a real treat!

red white & green dips (3 of 3)

Sweet Onion & Cashew Dip

This creamy onion dip is delicious when spread in combination with either of the following two dips or is delicious on it’s own with cucumber slices or your favourite nutritious cracker.

yield: 2  1/2 cups

2 cup raw cashews, soaked minimum of 2 hours, save a few for garnish

1 1/2 cups diced onions

2 cloves garlic, minced

2-3 tbsp grape seed oil

5 tbsp extra virgin olive oil

juice of 1/2 lemon or 1.5 tbsp

4 tbsp filtered water + a bit more

1/2 tsp dried onion powder

1/8 tsp Himilyan salt


In a large sautee pan add onions and grape seed oil and sautee over medium heat for 1-2 minutes. Reduce to low and add the minced garlic. Sweat onions and garlic for approximately 10 minutes until tender but not forming any colour.

Spoon into a high speed blender (or food processor- this won’t be as fine and creamy but will work) and place all remaining ingredients  and blend until smooth and creamy, adding a tablespoon of extra water if needed. Use the plunger if you have one for your blender (or scrape sides of food processor often until smooth).  Using a spatula scrape every last bit into a pretty serving bowl and garnish with a few cashews.  Now dig in!


Fresh Mint, Spinach and Green Chickpea Dip

yield: 2 cups

1  1/2 cups frozen green chickpeas (Costco carries these, non-gmo)

1/2 cup frozen organic peas

1 cup fresh organic spinach leaves

1/3 cup fresh mint or 3 good sprigs, one more for garnish

juice of 1/2 lime

3 tbsp extra virgin olive oil

salt & pepper


Bring a medium sized pot of water to a boil and add chickpeas. Boil for 3-4 minutes and then add the peas and boil for 1-2 more minutes until chickpeas are al dente and the peas are bright green and tender, but not mushy.  Immediately drain into a colander and run cold water over to stop the cooking process.  Reserve 10- 12 chickpeas for garnish.

In a food processor place chickpeas, peas and remaining ingredients and process until well combined but with a little texture.  Add a little more olive oil if the mixture is too stiff.  Spoon into your prettiest bowl and garnish with green chickpeas and a sprig of mint.  Enjoy.


Roasted Beet Dip with Rosemary and Cloves

yield: 2 1/2 – 3 cups

3 medium sized beets

2 tsp grape seed oil

juice of one whole lemon

1/2 cup almond pulp or soaked, ground almonds

2 tbsp extra virgin olive oil

5 tsp fresh rosemary leaves, snipped, one sprig reserved for garnish

2 tsp maple syrup

1/4 tsp sea salt

1/8 tsp ground cloves


Preheat oven to 350F. Scrub beets, cut in half, dry with a paper towel and then rub with grape seed oil. Place on baking sheet lined with parchment and bake for approx 40-60 minutes until tender.  Allow to cool until you can handle them and then peel skins.  Reserve 1/4 beet and dice for a garnish, set aside.

Roughly chop roasted beets and place in food processor fitted with an s-blade and add remaining ingredients, processing until smooth.  Adjust seasoning and spoon into a pretty serving bowl. Garnish with diced beets and a sprig of rosemary.

red white & green dips (1 of 3)

I hope this holiday season brings you joy and special times with your loved ones.  Be good to yourself and take the time that you need to rest and recharge.  Nourish your body with what feels right and do your best to make good choices as you navigate the holiday’s offerings.

If you are thinking about starting fresh in the new year and you live in my neighborhood be sure to take a peek at these alkaline workshops to inspire you.  If you aren’t in my neighborhood then stay tuned for the launch date of my book in March 2016 but… if you’re a real keener then order it right now for delivery in March!

All my best to you and we’ll see you back here in the new year.




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shaw segment, book cover, celeriac soup-1866

You’ve probably heard the expression “fake it til you make it”.  Well here I am doing just that for a little bit longer until my book is actually made!  But it’s all for the sake of excitement in getting to show you the cover, whoop whoop!

And….drum roll……. to let you know that you can officially place your pre-order on Amazon, Indigo and thru my publisher Penguin Random House of Canada as of right now! Of course patience in a necessary virtue if you are a real keener as the book won’t actually hit the shelves until March 1st, 2016 but I would love for you to be the first to receive your copy in the mail!  If you are anything like me, life gets busy and you forget you made the request and it becomes such a nice surprise to have the postman bring a book to your door.  And to tell you the honest truth I totally faked this book just for this photo with a printed jacket so I still don’t own a copy– I too have to wait some time until the printers send me a first run copy.  But this definitely made it feel a little more real.

shaw segment, book cover, celeriac soup-1885

Another good reason for ‘faking it’ was to share a more tangible copy of the book with my dear friend Karen Elgersma of Shaw TV for this TV segment we did together for the recipes that I have for you today.  The Celeriac soup is a sneak preview recipe from my book that I know you will love.  If you take a peek at the segment you’ll even get a tour of my new studio!

This new studio is my happy place.  I feel most inspired when surrounded with all my favourite things and lots of white space. It is the home for my brand new Creative Nutrition Inspiration Workshops that will begin in January 2016.  If you live on Vancouver Island this is your chance to dive into the Alkaline Lifestyle in the most inspiring and creative way possible!  Check out the details so you can grab your seat or gift one to some one special this holiday season.

Okay so here’s a couple tasty numbers for you to try.  I’d love to hear how you enjoyed them or any creative adjustments you may have made to them.

shaw segment, book cover, celeriac soup-1874

Soup of Celeriac, Sweet Onion, and Fresh Mint
***purely alkaline
Celeriac, also known as celery root, doesn’t look like celery—it’s a brown, rather unattractive knob—but it is related. It’s the root of a particular variety of celery and it tastes like a cross between celery and parsley. As you dice the root, be sure to trim 1/4–1/2 inch of the skin’s thick outer layer or it may taste bitter. Since this soup is cooked, add a fresh raw green salad to add some raw nutrients to this meal.  If you wish to give your digestion a rest and cleanse your system then a green juice is a great addition to this meal in place of the salad.  Just remember it takes time to heal your body and flush your system so go slow to minimize the detox symptoms and allow your body to adjust to new foods. Have patience with yourself and slowly add alkaline foods to your diet and the less nutritious ones will fall by the way side.

Serves 4
3 1/2 cups diced celery root (1/2 large root)
3/4 tsp Himalayan salt
2 Tbsp coconut oil
1 1/2 cups diced sweet onions
1 stalk celery, diced
1 cup spinach, packed
24 mint leaves + 4 for garnish
freshly ground black pepper
drizzle of extra-virgin olive oil

Place the celery root in a medium pot and cover with filtered, alkalized water by about 1 inch. Add 1/2 tsp of the salt and bring to a boil. Turn down the heat to medium and cook until tender, 10–15 minutes. Drain the celery root, saving the cooking water, and set aside 1/4 cup of the diced root in a small bowl. Transfer the remaining celery root (without the cooking water) to a blender. Set aside.
Heat the coconut oil in a small pan over medium-low heat. Add the onion and celery and sauté until translucent. Cook for another 5 minutes to allow the onion to sweeten. If it begins to brown, add 1 Tbsp filtered, alkalized water. Spoon 1/4 cup of the onion celery mixture into the reserved 1/4 cup celery root, then add the remainder to the blender with the spinach and mint. Process until completely smooth, slowly adding the reserved cooking water as needed, until you have a nice thick, creamy consistency. Season to taste with a little salt and black pepper. For a warmer soup, pour the soup into a medium pot and heat it gently over low heat.
To serve, ladle the soup into individual bowls or mugs. Mix together the reserved celery root and onion, add a drizzle of olive oil, and season with a pinch of salt and a grind of pepper. Gently float a spoonful of this mixture on top of each bowl of soup, and finish with a little more olive oil, a bit more pepper, and a sprig of mint. Voilà!


Salad of Celery, Fennel & Apple
**moderately alkaline
This yummy crisp and tasty salad will leave you wanting more!  If you have the time after slicing the celery and fennel chill them in the fridge in cold water until ready to put the salad together for some extra crispness.  If you are preparing the apple ahead be sure to place it in a water bath with fresh squeezed lemon to avoid browning.  And don’t just save this dressing for this salad— I use it on so many different salads, it’s definitely a keeper!
Serves 4
1/3 c extra virgin olive oil
juice of one lemon
1 clove garlic, finely grated or minced
1 tsp coconut nectar
1 drop of stevia
pinch Himalayan salt
freshly ground black pepper
1 head of leaf lettuce, washed, dried and chopped or torn
2 stalks celery very thinly sliced (use a mandolin if you have)
1 bulb of fennel very thinly sliced
1 crisp apple julienned or thinly sliced
1/3 cup raw walnut halves

Wisk together olive oil, lemon juice, garlic, nectar, stevia and salt & pepper and set aside. Prepare vegetables and divide among plates beginning with the greens and then top with celery, fennel and apple. Add walnuts and drizzle with the lemon garlic dressing. Serve immediately and Enjoy!

shaw segment, book cover, celeriac soup-1881

Thanks for dropping by. I hope you enjoyed the fresh new look to the blog, I’m still tweaking and adding so stay tuned for more as I fiddle away.

A green smoothie cheer to you,



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Baby Beets & Greens w/ Lemon Dill Cream

It’s that wonderful time again, time for young baby beets to be plucked fresh from the garden. If you are lucky enough to have grown your own beet patch, I commend you.  Me? I’ll be scouring the farmers markets for these since I just can’t get enough of these tasty morsels.  My wee garden patch […]

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Spring Vegetable Medley Poached with Rhubarb & Lemon Verbena

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Rose Scented Vanilla Sorghum Pudding with Pistachio-Ginger Crumble

The roses are blooming like crazy–4 to 6 weeks early!  I just have to celebrate, or perhaps I might cry. I don’t know what all this means with respect to our climate changes and our ever changing earth–I kind of don’t want to know–as I fear we’ll feel the inevitable consequences, ,maybe even before summer´s […]

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Alkaline Tacos – The Blender Girl’s Special!

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Morning Glory Breakfast Bowl- Sorry I’ve been away so long!

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Blender Greens and an Alkaline Detox — A Day in the Life

Yep, it’s that time of year again.  Are you ready to empty out the trash?  Ready to detox your body and revive that vibrant You and totally Rock 2015? Well… if so… this is the post for you!  If you are feeling under the weather like many folks I know keep on reading so I […]

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Non-Fermented Vanilla Bean Young Coconut Yogurt w/ Strawberries – A Probiotic Perspective

Oh my friends, I miss you so!  This journey of sharing the alkaline lifestyle has taken on a whole new look!  It’s becoming more than I ever thought or imagined it could be.  I am so wishing I could have been here more lately as I really miss this place and all of you!  I’ve […]

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Sweet Pea & Pearl Onion Pesto Smothered Zucchini Noodles & the 1 2 3… A B C… on How to Increase Your Alkalinity

Call me a cheat-ster if you like but it’s just the way things go some times!  I am reposting this lovely spring recipe I created that appeared on My New Roots some weeks ago that you might have missed.  If not, I apologize for this not being a fresh new recipe for now.  I’ve been […]

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Disclaimer: The content on this site is not written with intentions to substitute professional medical advice, diagnosis or treatments. Our content is for information purposes only and should not be used to diagnose or treat health issues of any sort. Our information and statements have not been evaluated by the Food and Drug Administration (FDA) Copyright Julie Cove and Yvonne Becker, 2009-2010. Please do not use or copy any information, recipes or photos without permission or without noting its origins on your blog or website.