TODAY SPECIAL

Crispy mozzarella sticks served with marinara sauce.

Mozzarella Sticks

Beef Steak

Delicious plant-based burger with avocado and chipotle mayo.

Vegan Burger

AKHI ALKALINE

Mixed vegetables cooked in coconut curry sauce, served with basmati rice.

Vegetable Curry

Grilled chicken marinated in jerk spices, served with rice and peas.

Jerk Chicken

A fresh salad topped with grilled chicken.

Grilled Chicken Salad

Creamy chocolate mousse topped with whipped cream.

Chocolate Mousse

Warm chocolate cake with a molten center, served with ice cream.

Chocolate Lava Cake

Beef Burger

Grilled Salmon

Chicken Wings

Vegetable Spring Rolls

Crisp romaine lettuce, Parmesan cheese, and Caesar dressing.

Caesar Salad

Soft tacos filled with seasoned beef, topped with fresh salsa.

Beef Tacos

Baklava

Stuffed Grape Leaves

Hummus

A tropical blend of rum, coconut, and pineapple

Pina Colada

Mojito

Creamy cheesecake with a graham cracker crust

Cheesecake

Garlic Bread

Sparkling Water

Begin by gathering all your ingredients. Rinse the chicken breasts under cold water and pat them dry with paper towels. Chop the garlic, bell pepper, and zucchini into bite-sized pieces. Halve the cherry tomatoes.

Prepare the Ingredients

In a bowl, mix the olive oil, salt, black pepper, paprika, and dried oregano. Add the chicken breasts and coat them well with the mixture. Let it marinate for at least 15 minutes to enhance the flavor.

Marinate the Chicken

In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.

Heat the Pan

Add the marinated chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and has reached an internal temperature of 165°F (75°C). Remove chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add the bell pepper and zucchini. Sauté for about 4-5 minutes until the vegetables are tender. Add the cherry tomatoes and cook for an additional 2 minutes.

Sauté the Vegetables

Return the chicken to the skillet, sprinkle with fresh basil, and mix everything together. Cook for another minute to allow the flavors to meld. Serve hot.

Combine and Serve

Chicken Breast

Olive Oil

Garlic

Bell Pepper

Zucchini

Cherry Tomatoes

Salt

Black Pepper

Paprika

Dried Oregano

Fresh Basil

Freeze the mozzarella cheese sticks for at least 30 minutes to prevent them from melting too quickly during frying.

Prepare the Cheese

In three separate bowls, place the all-purpose flour, beaten eggs, and a mixture of breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper.

Set Up Breading Station

Remove the frozen mozzarella sticks from the freezer. Dip each stick first into the flour, then the beaten eggs, and finally coat with the breadcrumb mixture. Ensure they are fully coated.

Bread the Cheese Sticks

Place the breaded mozzarella sticks on a baking sheet and refrigerate for an additional 15-20 minutes to help the coating adhere.

Chill Again

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the breaded mozzarella sticks in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes until golden brown, turning occasionally.

Fry the Sticks

Using a slotted spoon, remove the fried mozzarella sticks and place them on a paper towel-lined plate to drain excess oil.

Drain the Sticks

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Add the canned crushed tomatoes, Italian seasoning, salt, and black pepper to the saucepan. Stir well to combine.

Add Tomatoes and Seasoning

Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.

Simmer the Sauce

Arrange the fried mozzarella sticks on a serving platter with a bowl of marinara sauce in the center for dipping.

Serve

Mozzarella cheese sticks

All-purpose flour

Eggs

Breadcrumbs

Italian seasoning

Garlic powder

Black pepper

Vegetable oil

Canned crushed tomatoes

Garlic, minced

Olive oil

Take the beef steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.

Prepare the Steak

Generously season both sides of the steaks with salt and black pepper.

Season the Steak

In a large skillet or frying pan, heat the olive oil over medium-high heat until it shimmers.

Add the seasoned steaks to the hot pan. Cook for about 4-5 minutes on one side without moving them, until a nice brown crust forms.

Cook the Steak

Flip the steaks and add butter, crushed garlic, and herbs to the pan. Cook for another 4-5 minutes for medium-rare, basting the steaks with the melted butter using a spoon.

Flip the Steak

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C).

Check Doneness

Remove the steaks from the pan and let them rest on a cutting board for about 5 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Beef steak (ribeye or sirloin)

Butter

Garlic cloves (crushed)

Fresh rosemary or thyme (optional)

Rinse and drain the black beans. Mash them in a large bowl until mostly smooth, leaving some chunks for texture.

Prepare Ingredients

Add cooked quinoa, oats, diced red bell pepper, chopped onion, minced garlic, cumin, smoked paprika, salt, and black pepper to the mashed black beans. Mix well until combined.

Mix Ingredients

Using your hands, form the mixture into 4 equal-sized patties. Place them on a plate.

Form Patties

Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and heated through.

Cook Patties

In a small bowl, combine vegan mayonnaise, minced chipotle in adobo sauce, lime juice, garlic powder, and salt. Stir until well blended.

Mix Mayo

On each whole grain bun, spread a generous amount of chipotle mayo. Add a lettuce leaf, a slice of tomato, the cooked burger patty, and a few slices of avocado. Top with the other half of the bun.

Assemble the Burger

black beans

cooked quinoa

oats

red bell pepper, diced

onion, finely chopped

garlic, minced

cumin

smoked paprika

salt

black pepper

olive oil

vegan mayonnaise

chipotle in adobo sauce, minced

lime juice

garlic powder

whole grain burger buns

avocado, sliced

lettuce leaves

tomato, sliced

In a blender, combine the almond milk and coconut water. Blend on high until thoroughly mixed.

Prepare the Base

Add the fresh spinach and cucumber to the blender. Blend again until the mixture is smooth and all greens are well incorporated.

Add Vegetables

Pour in the lemon juice, fresh ginger, and raw honey. Blend on high for an additional 30 seconds to ensure all ingredients are well combined.

Add Flavor Enhancers

Add the chia seeds and spirulina powder to the blended mixture. Pulse the blender a few times to mix them in, ensuring they are evenly distributed.

Incorporate Superfoods

Pour the AKHI ALKALINE drink into glasses. Optionally, garnish with a slice of cucumber or a sprig of mint for an added touch.

Almond Milk

Coconut Water

Fresh Spinach

Cucumber

Lemon Juice

Fresh Ginger

Raw Honey

Chia Seeds

Spirulina Powder

Rinse 1 cup of basmati rice under cold water until the water runs clear. This helps to remove excess starch.

Rinse the Rice

In a pot, combine the rinsed basmati rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Cook the Rice

In a large pan, heat a tablespoon of oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion becomes translucent.

Sauté Vegetables

Add the carrots, bell peppers, green beans, cauliflower, and potatoes to the pan. Stir and cook for about 5-7 minutes until the vegetables start to soften.

Add Mixed Vegetables

Sprinkle the curry powder over the vegetables and stir well to coat them evenly. Cook for another minute.

Add Curry Powder

Pour in the can of coconut milk and 1 cup of vegetable broth. Stir to combine everything well.

Add Coconut Milk and Broth

Bring the mixture to a gentle simmer. Reduce heat to low and let it cook uncovered for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened. Season with salt and black pepper to taste.

Simmer

carrots

bell peppers

green beans

cauliflower florets

potatoes

coconut milk

curry powder

ginger, grated

onion, chopped

vegetable broth

basmati rice

water

In a large bowl, combine the jerk seasoning, minced garlic, grated ginger, lime juice, soy sauce, olive oil, salt, and black pepper. Mix well to create a marinade.

Combine Marinade Ingredients

Add the chicken thighs to the marinade and ensure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Marinate Chicken

In a medium saucepan, combine the long-grain rice, kidney beans, coconut milk, water, chopped scallions, thyme, and salt.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.

Cook Rice

Preheat Grill

Remove the chicken from the marinade and discard any leftover marinade. Place the chicken thighs on the grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

Grill Chicken

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Serve the jerk chicken alongside the rice and peas.

Today Special