Recipes‎ > ‎


Hi friends,

I came up with a "spaghetti dinner" that qualifies as alkaline instead of acidic  and so far, everyone I've subjected to eating it loves it!

It's called:


Quin-etti dinner:



1 pkg TJ organic broccoli slaw, roughly chopped into smaller pieces (it will "disappear" in the sauce if chopped finely enough in a food processor)

1 cup finely chopped (food processor) carrots

1 large onion, chopped

1 lb free range ground beef  (the only acid producing ingredient in the entire meal), Himalayan or Celtic sea salt, hot pepper flakes or other seasonings optional.

And of course, garlic cloves, chopped or pressed, as many as you like!


1.  Saute these 3 things in large skillet  coated with film of olive or coconut oil.  Cook, turning and chopping with wooden spatula to break up the meat until all ingred are done and meat is just barely cooked.  Don't drain off the fat as it is mostly omega3 (like fish oil) if you've used free range meat.  (the 1 lb free range meat is available at TJ's as well as Henry's or Whole Foods)


Meat -veg mixture

2.  Into large vessel (like a dutch oven pot), dump a jar of your favorite spaghetti sauce  (I love the roasted garlic one at TJ's, but they're all good), a small can of tomato paste, diluted with 2cups strong chicken broth, made from "Better Than Bouillon Organic Chicken Base" (found at Mother's Mkt).  Add chopped olives, if you like them.

When this is all blended together, add in the meat/veg mixture and stir.  Let simmer for 1/2 hour or so at very low simmer, just to blend flavors.  (If this is too thick for your liking, add another jar of spaghetti sauce, or can of chopped organic tomatoes, etc)  At the end, stir in 1/2 cup - 1cup finely chopped italian parsley - use food processor to really chop it up.  It will disappear into the sauce and add a lot of extra Vitamin A as well as magnesium and calcium)


3.  While sauce is simmering, prepare quinoa.  For 2 cups of cooked quinoa, use 1 cup raw quinoa and 2 cups chicken broth - again, using 1 rounded tsp of the paste for each cup of water. Rinse the quinoa thoroughly then dump into the simmering broth, bring to boil, reduce to simmer, cook til done - about 12 – 14 min.  When you lift the lid you should not see water.  The little seeds should have a tiny white halo.  Turn off, let sit for 5 min.  This will give you 4 half cup servings, so if you've a bigger crowd to serve or would like some for tomorrow, double the quinoa recipe.


Scoop 1/2 cup serving quinoa into individual serving bowls, add spaghetti sauce mixture, sprinkle with a bit more chopped parsley for color and presentation.


Viola!  If you skip the bread, you've got a very alkaline dinner!  Alkaline dinners are hard to come by since all meat and flour products (pasta, bread) are highly acid forming.  The one pound of beef is the only acid-forming part of this meal for 4 - 6 people.


You might be afraid to put so many veggies into the meat sauce, but if they're chopped finely enough you can't see them in the spaghetti sauce OR taste them because of the strong flavor and color of the sauce.  I started timidly, with 1/2 pkg of the broc slaw and found it could hide a whole one pound package AND the chopped carrots if they're all chopped in the food processor.  It raises the nutrient density, fiber, and alkalinity when you incorporate this many veggies.