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Alkaline "Chicken" and Dumplings

When you are feeling sick or want something filling, this recipe is everything! Packed with tons of nutrients and the broth is wonderful for a variety of meals.You will see me use this veggie broth in my homemade ramen!

Veggie broth

half of the broth will be chickpea water (aquafaba) that is left over after you cook chickpeas. Always save your chickpea water! It can be used in a variety of ways.

Let your chickpeas soak overnight, then Cook your chickpeas in spring water on simmer for 2-3 hours, covered. I store my chickpeas for burgers, falafel, hummus, all types of dishes!

Prep the veggie broth vegetables while this cooks or beforehand by chopping them thick and store them. You can also use scraps from other dishes that you stored. I cooked the broth in a large pot with at least a gallon of water but you can always use these veggies again for another broth if you are working with a smaller pot.

2 onions

1 portobello mushroom cap

few stalks of swiss chard / Kale

2 Bell peppers

1 yellow squash

Use a heaping amount of Sea salt, onion powder (about 2 tablespoons or so)

A few dashes of Cayenne, red pepper, Dill and ginger powder

A few tablespoons of Sea moss Gel

I simmered and kept covered for two hours. I added more seasoning as needed at the end. Strain the veggies out the the broth and store them in the freezer for another batch later.


1 cup spelt flour

1 cup Chickpea flour

pinch of sea salt

sparkling water slowly added as you mix into a thick dough

Let sit for 15 mins or so

Once your broth is hot, pinch off dough with alittle flour in your hands so it doesn't stick then roll into the size dumplings you want. Put into the broth. The dumplings are ready in a few mins and should pop to the top.


If you want it to really get the fullness of the chicken and dumplings, you can use Oyster Mushrooms as your “Chicken”

Just shred the oyster mushrooms like shredded chicken with a fork.

Pan fry in grapeseed oil with sea salt and onion powder.

Once done, add to your hot broth. You can add this before of after the dumplings.

My first photo is without the oyster mushrooms, but i know it's a wonderful addition! I still felt like i was eating chicken and dumplings because the broth is so yummy and the way it sits into the dumplings are to die for!

Here is one with zucchini noodles and oyster mushrooms!


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