by Bragg Bragg | Mar 6, 2017 | Uncategorized
Makes 2 cups
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Raw Mac n Cheese
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Instructions
Place all Raw Cheese ingredients in blender at high speed until smooth.
Recipe Notes
Cheese may be stored in an airtight container, in refrigerator, for up to 4 days
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
by Bragg Bragg | Mar 6, 2017 | Recipes
A delicious and colorful mix of vegetables and beans that the whole family can enjoy!
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Bean Vegetable Salad
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Instructions
Soak beans and chickpeas overnight and then drain
Cut up cauliflower and cabbage and add to bowl of beans and chickpeas
Add olive oil, lemon juice, and salt
by Bragg Bragg | Mar 6, 2017 | Recipes
Hippocrates Health Institute – Renate Wallner
Made by Heike Westphal
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Nikolai’s Raw Soup
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Instructions
In a pot, combine sesame oil, celery, parsley, garlic, ginger, Stevia or dates, lemon juice, Bragg’s and water.
Cut avocado in small chunks and add to broth.
Sprinkle dill and scallions into broth
Warm soup up at 125 – 130 F in dehydrator for 20 – 30 minutes.
Recipe Notes
- Variation
- 1. Substitute red pepper for parsnip, cilantro, basil and mint for dill, replace lemon juice with lime juice and add hot peppers or cayenne for a Thai flavor.
- 2. Add curry for another variation.
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
by Bragg Bragg | Mar 7, 2017 | Recipes
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Raisin Walnut Truffles
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Instructions
Chop 1 cup walnuts in food processor until well chopped but definitely not powdery; keep some texture to them. Set aside, mix in the cinnamon.
Put remainder of walnuts and other ingredients into food processor. Keep processing until it starts to form a wonderfully oily glob of a ball.
Hand roll this mixture into separate balls, about 20-25 of them. Roll the balls around in the chopped walnut mixture.
After above, roll the balls in the coconut flakes
by Bragg Bragg | Mar 7, 2017 | Recipes
From Raw Food for Dummies page 272
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Nacho ‘Cheese’ Kale Chips
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Instructions
Soak the cashews in water for 4 to 6 hours. Rinse and drain.
To make the cheese sauce, combine the cashews, carrots water, nutritional yeast, chile powder , lemon juice,salt,cumin,and cayenne in a hight-performance blender and blend until smooth and creamy.
Wash and towel-dry the kale, remove stems (save for juicing) and put it in a large bowl.
Toss the kale with sauce , making sure all the sauce is clinging to the leaves.
Place the leaves ondehydrator trays. Dehydrate at 105 degrees until completely crisp, about 12 hours.
