Kale Chips

by Bragg Bragg | Mar 3, 2017 | Recipes

Kale Chips

Prep Time

15 mins

Cook Time

2 hours 30 mins

Servings

Ingredients

1 head Green Kale
1 head Red Kale
2 tbsp olive oil
1/2 tsp thyme
1/2 tsp pink Himalayan salt fine
1/2 tsp cumin

Prep Time

15 mins

Cook Time

2 hours 30 mins

Servings

Ingredients

1 head Green Kale
1 head Red Kale
2 tbsp olive oil
1/2 tsp thyme
1/2 tsp pink Himalayan salt fine
1/2 tsp cumin

Instructions

Wash kale and strip from stalk
Crush the thyme
Bring the: olive oil, thyme, salt, and cumin to mix together. Add the kale mixing it by hand
Put in the dehydrator for about 2 1/2 hours
Enjoy!

Recipe Notes

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

Share this Recipe

Quick Cashew Concoction

by Bragg Bragg | Mar 3, 2017 | Recipes

Quick Cashew Concoction

cashew-concoction-e1480815438216-300×225

Prep Time

10

Cook Time

10

Servings

Ingredients

1 cup Cashews Soak for easier blending
1/3 cup Water
1-2 tbsp olive oil
1 tbsp Salt

Prep Time

10

Cook Time

10

Servings

Ingredients

1 cup Cashews Soak for easier blending
1/3 cup Water
1-2 tbsp olive oil
1 tbsp Salt

Instructions

1.Blend all ingredients in blender until smooth-add any seasoning of your choice 2. Enjoy with a meal, or as appetizer dip, dressing for salad or sweeten it up for a pudding like dessert

Recipe Notes

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

Share this Recipe

Cranberry Orange Spinach Salad

by Bragg Bragg | Jun 2, 2018 | Recipes

Cranberry Orange Spinach Salad

This raw vegan salad is an excellent source of vitamins, protein, iron, and magnesium. It contains no fat, and most importantly, it is delicious!

Course

Dressings, Salad

Prep Time

20 minutes

Servings

people

Ingredients

Salad

10 ounces organic spinach
1/4 red onion sliced thinly
3 oranges peeled and sliced
1/2 pound dried cranberries

Dressing

1/4 cup olive oil
1 lime or lemon
1 pinch sea salt

Course

Dressings, Salad

Prep Time

20 minutes

Servings

people

Ingredients

Salad

10 ounces organic spinach
1/4 red onion sliced thinly
3 oranges peeled and sliced
1/2 pound dried cranberries

Dressing

1/4 cup olive oil
1 lime or lemon
1 pinch sea salt

Instructions

Place spinach in a large salad bowl
Toss with red onions, sliced oranges and dried cranberries
Mix olive oil and squeezed lemon in a separate bowl to make dressing
Dress salad, and toss

Share this Recipe

Raw Zucchini Pea Soup

by Bragg Bragg | Mar 7, 2017 | Recipes

This is amazingly yummy, creamy smooth and delicious (oh, already said that! :))

Raw Zucchini Pea Soup

Prep Time

20 mins

Servings

Ingredients

2 cups peas
2 cups zucchini
2 avocados
1 red onion
3 cups almond milk
1 lemon
2 cloves garlic
1 tsp black pepper
1 tsp Salt

Prep Time

20 mins

Servings

Ingredients

2 cups peas
2 cups zucchini
2 avocados
1 red onion
3 cups almond milk
1 lemon
2 cloves garlic
1 tsp black pepper
1 tsp Salt

Instructions

Peel the lemon and use whole, this will add tang and prevent avocado from turning brown.
Vitamix above to very smooth consistency; use nut milk for desired consistency
Season with salt and pepper to taste
Garnish with peas, diced red onion or scallion, dulse flakes
Enjoy close to room temp

Recipe Notes

Use fresh organic peas and all spices if available; unsweetened nut milk

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

Share this Recipe

Nacho ‘Cheese’ Kale Chips

by Bragg Bragg | Mar 7, 2017 | Recipes

From Raw Food for Dummies page 272

Nacho ‘Cheese’ Kale Chips

Prep Time

45mins

Servings

Ingredients

1/2 cup Cashews
1/2 cup Carrots
1/4 cup Water
1 tbsp nutritional yeast
1 tsp chili powder
1/4 tbsp lemon juice
1/2 tsp Salt
1/2 tsp garlic
1/4 tsp onion powder
1/4 tsp ground cumin
pinch cayenne pepper
1 pound kale

Prep Time

45mins

Servings

Ingredients

1/2 cup Cashews
1/2 cup Carrots
1/4 cup Water
1 tbsp nutritional yeast
1 tsp chili powder
1/4 tbsp lemon juice
1/2 tsp Salt
1/2 tsp garlic
1/4 tsp onion powder
1/4 tsp ground cumin
pinch cayenne pepper
1 pound kale

Instructions

Soak the cashews in water for 4 to 6 hours. Rinse and drain.
Shred carrots
puree garlic
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.

Recipe Notes

Use filtered water

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

Share this Recipe