5 Dr. Sebi-Approved Nopal Recipes for Alkaline Wellness

Below are five Dr. Sebi-approved recipes featuring nopal (prickly pear cactus paddles), adhering strictly to his alkaline, plant-based, non-hybrid food list as outlined in his nutritional guide. These recipes use only approved vegetables, fruits, grains, nuts, seeds, oils, and seasonings to support an alkaline diet aimed at reducing mucus and promoting health. All ingredients are sourced from Dr. Sebi’s approved list, ensuring no hybrid or processed foods are included.

1. Nopal and Cucumber Salad

Ingredients (Serves 4):

• 2 fresh nopal paddles, cleaned and diced
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 cup cherry or plum tomatoes, halved
• 1/4 cup purslane leaves (verdolaga)
• 2 tbsp key lime juice
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp cayenne pepper

Instructions:

1. Boil diced nopal in spring water with a pinch of sea salt for 8-10 minutes until tender. Drain and rinse under cold water to remove sliminess.
2. In a large bowl, combine nopal, cucumber, onion, cherry tomatoes, and purslane.
3. Whisk key lime juice, olive oil, sea salt, and cayenne pepper in a small bowl to make the dressing.
4. Toss the salad with the dressing and let it sit for 10 minutes to meld flavors.
5. Serve fresh as a side or light meal.

Serving Suggestion: Pair with quinoa or amaranth for a heartier dish.

2. Nopal and Amaranth Stir-Fry

Ingredients (Serves 2):

• 2 fresh nopal paddles, cleaned and diced
• 1 cup cooked amaranth grain
• 1/2 onion, chopped
• 1 bell pepper (green or red), sliced
• 1 tbsp grapeseed oil
• 1 tsp sea salt
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper

Instructions:

1. Boil diced nopal in spring water for 8-10 minutes, then drain and rinse.
2. Heat grapeseed oil in a skillet over medium heat. Sauté onion and bell pepper for 3-4 minutes until soft.
3. Add nopal and cook for another 5 minutes, stirring occasionally.
4. Stir in cooked amaranth, sea salt, oregano, and cayenne pepper. Cook for 2-3 minutes to warm through.
5. Serve hot as a main dish.

Serving Suggestion: Serve with a side of sliced avocado for added creaminess.

3. Nopal and Soursop Smoothie

Ingredients (Serves 2):

• 1 fresh nopal paddle, cleaned and chopped
• 1 cup soursop pulp (from fresh, non-hybrid soursop)
• 1 burro banana
• 1 cup spring water
• 1 tbsp agave syrup (optional)
• 1 tbsp key lime juice

Instructions:

1. Blend nopal, soursop pulp, burro banana, spring water, and key lime juice until smooth.
2. Taste and add agave syrup if a sweeter flavor is desired.
3. Pour into glasses and serve immediately.

Serving Suggestion: Enjoy as a breakfast or post-workout drink for hydration and nutrients.

4. Grilled Nopales with Sea Moss Dressing

Ingredients (Serves 4):

• 4 fresh nopal paddles, cleaned
• 2 tbsp grapeseed oil
• 1 tsp sea salt
• 1/2 tsp basil
• Sea Moss Dressing:
  • 2 tbsp sea moss gel (prepared from Dr. Sebi-approved sea moss)
  • 1 tbsp key lime juice
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp dill

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Brush nopal paddles with grapeseed oil and sprinkle with sea salt and basil.
3. Grill nopales for 3-4 minutes per side until tender and slightly charred.
4. For the dressing, whisk sea moss gel, key lime juice, olive oil, sea salt, and dill until smooth.
5. Drizzle dressing over grilled nopales and serve warm.

Serving Suggestion: Serve as an appetizer or side with spelt flatbread.

5. Nopal and Quinoa Soup

Ingredients (Serves 4):

• 2 fresh nopal paddles, cleaned and diced
• 1/2 cup quinoa, rinsed
• 1/2 onion, chopped
• 1 cup dandelion greens, chopped
• 1 zucchini, diced
• 4 cups spring water
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp thyme
• 1/4 tsp cayenne pepper

Instructions:

1. Boil diced nopal in spring water for 8-10 minutes, then drain and rinse.
2. In a large pot, heat olive oil over medium heat. Sauté onion for 2-3 minutes until translucent.
3. Add zucchini and cook for another 3 minutes.
4. Add quinoa, nopal, dandelion greens, spring water, sea salt, thyme, and cayenne pepper. Bring to a boil, then reduce to a simmer.
5. Simmer for 15-20 minutes until quinoa is cooked and vegetables are tender.
6. Serve hot.

Serving Suggestion: Pair with a side of sliced mango or papaya for a balanced meal.

Notes:

• Nopal Preparation: Always clean nopal paddles by removing spines and eyes with a knife or peeler, then rinse thoroughly. Boiling reduces sliminess, a key step for texture.
• Dr. Sebi Compliance: All ingredients are from Dr. Sebi’s approved food list (e.g., non-hybrid fruits like burro banana, soursop; alkaline grains like quinoa, amaranth; and approved seasonings like sea salt, cayenne, oregano, basil, thyme, dill). No processed, hybrid, or acidic foods (e.g., wheat, corn, seedless fruits) are used.
• Health Benefits: Nopal is rich in fiber, calcium, potassium, and antioxidants, supporting digestion, blood sugar regulation, and cholesterol reduction, aligning with Dr. Sebi’s focus on detoxification and alkalinity.
• Sourcing: Use fresh, organic nopal when possible, available at natural food stores or markets. Jarred nopalitos can be used if rinsed thoroughly to remove excess salt
• General Tip: Drink 1 gallon of spring water daily to support detoxification, as per Dr. Sebi’s guidelines.

These recipes are designed to be simple, nutrient-dense, and aligned with Dr. Sebi’s philosophy of using non-hybrid, alkaline foods to promote health. If you’d like more recipes, variations, or tips for sourcing ingredients, let me know!