Green and Red Alkaline Peppers

I love kitchen gadgets.  I may be addicted to them.  Today I’ve made alkaline sautéed zucchini noodles for my diet with my new favorite kitchen gadget, the Paderno spiralizer, and I’ve served them with my new favorite eggplant dish, eggplant “meat” balls.  I think I’m in heaven.

These zucchini noodles are so quick and easy to make.  They take, maybe, ten minutes.  You don’t have to serve them with the eggplant “meat” (less) balls (although I highly recommend it).  They make a light and tasty side dish by themselves, maybe served with some grilled chicken or fish.  Or topped with some grilled or sautéed shrimp.  Or … well, so many possibilities, so little time.

I love the Paderno spiralizer.  First, I have to say that I wouldn’t recommend a product I don’t love.  Second, it’s so easy and quick to set up, use, and clean alkaline food.  I have a mandolin that’s so frustrating and time-consuming to set up and use, I hardly ever use it.  Not so with this gadget.  I first purchased a slightly-less-expensive brand, and I returned it because it did not work well at all.  The Paderno, I love.  (My husband does too since the parts can go in the dishwasher.  I cook; he cleans up).alkaline food

There are lots of dishes you can make with it.  I’ve made spiralizer sweet potato latkes (a healthier version of a potato pancake) as well as spiralizer potato pancakes.  I’ve topped salads with spiralized carrots (the carrots need to be thick to work); it really fancies — that’s my own word — the appearance of a typical garden salad.  I’ve also spiralized beets for a beet and goat cheese salad.  And really, I’ve only just begun to eacidic alkaline dietxperiment.

So here’s my spiralizer, all ready to go with a piece of zucchini in it.

Turn the crank, and here’s my spiralized zucchini.  Sweet! That took, maybe two minutes to complete — from getting the zucchini out of the fridge to carrying my alkaline bowl of zucchini noodles to the stove top.

Simply sauté some garlic in olive oil.  Add your alkaline zucchini noodles with some salt, pepper and a good pinch of crushed red pepper.  Throw in a handful or two of grape tomatoes (there’s nothing like warmed or roasted grape tomatoes).  Give it a toss for a couple of minutes, and you’re done

Instructions; Cut the zucchini into two or three pieces so it fits easily into the spiralizer. Spiralize with the smaller noodle blade. Heat olive oil in a sauté pan over medium to medium-high heat. When it shimmers, add garlic and stir for about 30 seconds, until fragrant. Then add alkaline zucchini noodles. Toss so the garlic becomes distributed throughout. Add tomatoes, salt, pepper and red pepper flakes. Cook and toss for 2-3 minutes.

Alkaline Pineapple

I used to go to a Thai restaurant two towns over whenever I craved Pineapple Fried Rice.  Now I make it at home, on a regular basis. It’s that good. If you’ve never tried it, there’s just something about the pineapple combined with the other ingredients — the brown rice, the grated carrots, the red peppers, green onions, the tamari — that makes the flavors pop.  Your taste buds will be dancing.  You must try it! Whenever you make stir fries or fried rice, it’s important to have all the chopping and dicing done and everything ready to go because the actual cooking goes very quickly.

Once prepped, heat a wok over medium-high to high heat. Add about a tablespoon of vegetable oil to the pan and when it shimmers, add the white parts of your green onions and the bell peppers.  Stir fry for a minute and then add the garlic and ginger.  Cook until fragrant.  Remove to a platter. Add the cashews to the pan and cook, stirring constantly, until they smell fragrant and turn golden.  Remove to a separate bowl.


Add a little more oil to the pan and add your cooked and cooled rice, spreading it out so as much of the rice as possible has surface contact with the hot pan.  Let sit for about 30 seconds, then stir and spread out again.  Do this a couple times.  You want the rice to get a little crispy.  Then reduce the heat to medium and make a well in the middle of the wok by pushing the rice up the sides. Add a little more oil to the well and drop in your eggs. Sprinkle with salt and pepper.  Let sit for a minute, then stir until scrambled and almost cooked.

At this point, incorporate it into the rest of the rice and then add the tamari or soy sauce and garlic chili sauce.  Next, add the cooked veggies back in, along with most of the cashews and most of the green onions (reserve some for garnishing), and the grated carrots and pineapple.  Stir until everything is heated throughout, about a minute.  Taste for seasoning. Transfer to plates or serving platter, and garnish with the remaining cashews and green onion and, if you want, some cilantro leaves.