Patti's Healthy Living Healthy Living

Cooking with Kangen Water® and Recipes

February 2, 2014 / by Patti Kiley

 

                     Cooking with Kangen Water®

Staying hydrated with alkaline Kangen Water® is an important step toward physical health, but a healthy diet is also paramount in overall wellness. Healthy eating supports a healthy body.

You can maximize the power of your Enagic® machine by learning how to prepare Nature’s healthy ingredients with 3 different types of Enagic® Water, and then cooking these vibrant foods with alkaline Kangen Water®. Here are some simple ways you can substitute Kangen Water® in your recipes to make your food even more nutritious and delicious:

There are so many possibilities when you integrate Kangen Water® into your cooking! Get creative and explore how you can come up with your own extraordinary Kangen Twist on ordinary recipes.

Prepare food with passion and purpose! Discover gourmet cooking with Kangen Water®.

Homemade Kangen Water® Vegetable Broth

  • 3 – 4 lbs Vegetables (celery, carrots, onions, tomatoes, green bell peppers, turnips, potatoes, mushrooms, etc)
  • 2 tbsp. olive oil
  • 3 cloves garlic
  • 2 bay leaf
  • 8 cups Kangen Water® (pH 9.5)
  • 1 bunch fresh parsley, chopped
  • salt and pepper to taste

 

Directions:

Bring all ingredients to a boil in a large pot.

Reduce heat and simmer for at least an hour.

Strain the vegetables with a colander over a bowl or pot, and remove bay leaves. You can also roast the vegetables before making the broth for a more robust flavor.

Kangen Water® Sauce and Salad Dressing

  • Papaya seeds of 1/2 papaya
  • 1/2 cup to 1 cup leafy greens, such as collards or mizuna (the leftover tips and stems)
  • 4 cloves garlic
  • 5-6 green onions (the leftover root and tips)
  • Parsley (the leftover tips and stems)
  • Cilantro (the leftover tips and stems)
  • Fresh juice and seeds of 3 – 4 lemons (use the rind for brewing tea)
  • 1 bunch fresh thyme
  • 1 cup sesame oil
  • 1 Tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 cup Kangen Water® (pH 9.5)
  • 1/2 cup fresh coconut water
  • 1 avocado

Papaya

Directions:

Put the papaya seeds in the bottom of your blender.

Soak and rinse the leafy greens, garlic, onions, parsley, cilantro and thyme (for more information see Kangen Cooking. Strain before adding to the blender.

Add lemon juice (with seeds) and sea salt to the blender.

Measure the sesame oil and olive oil in separate container, then pour into the blender.

SLOWLY pour in the Kangen Water® so it will have an emulsifying effect.

Add the fresh coconut milk and avocado.

Blend on low speed.

Store your dressing in a glass jar in the refrigerator.

Enjoy on a wide variety of foods – from traditional salads to steamed vegetables or fish! This dressing acts as a delicious and versatile sauce.

Kangen Water® Seafood Stock

  • 8 cups Kangen Water®
  • All the shrimp tails, shells, and fish ends you have left over!
  • 2-3 lbs vegetables (carrots, onion, celery)
  • 2 sprigs parsley
  • 2 sprigs thyme
  • 2 bay leaves

Bay Leaves

Directions:

Fill a large pot with Kangen Water®.

Add all your shrimp tails, shells, and fish ends.

Simmer for 45 minutes (don’t boil!).

Add the remaining ingredients and simmer 1 hour.

Strain in a sturdy colander or sieve.

Kangen Water® Steamed Salmon and Potatoes

  • 1 lb fingerling potatoes, halved
  • 1 lemon rind (leftover from the Kangen Water® Sauce recipe)
  • 4 wild salmon fillets, skinned
  • Kangen Water® Sauce, about 1/2 to 3/4 cup (see above)

Bamboo Steamer

Directions:

Set up a 2-layer bamboo steamer in a wok and add enough Kangen Water® or homemade broth to reach the bottom rim. Add the lemon rind to the water, then simmer.

Line the bottom layer of the steamer with lettuce leaves, and put in the potatoes. Cook until tender, about 15 minutes.

Line the top layer with parchment paper, and place the salmon inside. Season with sea salt and pepper and cook until the salmon is opaque, about 7 minutes.

Put the potatoes in a bowl and mash, adding salt, pepper, butter, or olive oil to taste.

Remove the fish and top with Kangen Water® Sauce.

Serve and enjoy!

 

Butternut Squash & Sweet Potato Soup.

A classic cold weather soup that’s packed with vegetables. Butternut squash, pear, and sweet potato blend well together and make a filling low-calorie soup you’ll savor.

3 slices center-cut (30% less fat) bacon, chopped
3 leeks, white and light green parts only, chopped, 2 cups
2 pounds butternut squash, peeled, seeded, and chopped
1 pound sweet potatoes, peeled and chopped
2 pears, peeled, cored, and chopped
2 carrots, chopped, 1/2 cup
1 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
4 cups lower-sodium, fat-free chicken broth made with Kangen Water® 9.5pH
1/2 cup low fat cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1.Heat a large saucepan over medium-high heat. Add the bacon and cook until crisp, 5 to 6 minutes. Stir in the leeks and cook until they start to soften, 2 to 3 minutes. Add the squash, sweet potatoes, half of the pears, the carrots, and thyme; cook, stirring occasionally, until the vegetables are slightly softened, about 9 to 10 minutes. Stir in the nutmeg and cook for 30 seconds. Pour in the broth; bring to a boil, reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 30 minutes. Remove the saucepan from the stove and cool for 10 minutes.
2.Transfer the soup, in batches, to a blender(or use a hand held blender) and puree. Return the soup to the saucepan over medium heat. Stir in the cream, salt, and pepper and heat until hot, 1 to 2 minutes. Divide the soup among 8 bowls and garnish each with some of the remaining pear.

Nutritional Facts per serving

CALORIES 203.7 CAL

FAT 4.2 G

SATURATED FAT 2.5 G

CHOLESTEROL 15.2 MG

SODIUM 252.7 MG

CARBOHYDRATES 38.8 G

TOTAL SUGARS 11.8 G

DIETARY FIBER 6.4 G

PROTEIN 6 G

 

Tropical Fruit Smoothie With Kangen Water

The sweet, colorful flesh of mango and papaya makes a super refreshing smoothie that is low in fat and full of flavor. A vitamin C powerhouse, this thick, tangy smoothie packs a nutritional punch,

making it the perfect for rejuvenation, whether enjoyed during breakfast or as a mid afternoon snack. Try adding a splash of coconut milk for a colada-style shake. Here’s to your day going smoothly.

 

 

1 ripe mango, peeled, pitted, and cubed, about 1/2 cup
1/2 cup nonfat vanilla yogurt
1/2 ripe papaya, peeled, seeded, and coarsely chopped, about 3/4 cup
1 ripe banana, sliced
6 strawberries, stemmed and halved, about 1 1/2 cups
juice of 1/2 lime
6 ice cubes made with Kangen Water® 9.5pH coarsely crushed

Directions

1.In a blender, combine the mango and yogurt. Puree until completely liquefied. Add the papaya, banana, strawberries, lime juice, and ice. Blend until smooth and very thick, 2 to 3 minutes. Pour into chilled glasses.

Nutritional Facts per serving

CALORIES 120.9 CAL

FAT 0.5 G

SATURATED FAT 0.1 G

CHOLESTEROL 0.4 MG

SODIUM 20.5 MG

CARBOHYDRATES 29.6 G

TOTAL SUGARS 21.5 G

DIETARY FIBER 3.7 G

PROTEIN 2.5 G