Kale Chips

Kale Chips

by | Mar 3, 2017 | Recipes

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 Kale Chips
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Prep Time 15 mins
Cook Time 2 hours 30 mins
Servings
Ingredients
Prep Time 15 mins
Cook Time 2 hours 30 mins
Servings
Ingredients
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Instructions
  1. Wash kale and strip from stalk
  2. Crush the thyme
  3. Bring the: olive oil, thyme, salt, and cumin to mix together. Add the kale mixing it by hand
  4. Put in the dehydrator for about 2 1/2 hours
  5. Enjoy!
Recipe Notes

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

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Quick Cashew Concoction

Quick Cashew Concoction

by | Mar 3, 2017 | Recipes

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 Quick Cashew Concoction
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Prep Time 10
Cook Time 10
Servings
Ingredients
Prep Time 10
Cook Time 10
Servings
Ingredients
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Instructions
  1. 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

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Cranberry Orange Spinach Salad

Cranberry Orange Spinach Salad

by | Jun 2, 2018 | Recipes

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 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!
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Course Dressings, Salad
Prep Time 20 minutes
Servings
people
Ingredients
Salad
Dressing
Course Dressings, Salad
Prep Time 20 minutes
Servings
people
Ingredients
Salad
Dressing
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Instructions
  1. Place spinach in a large salad bowl
  2. Toss with red onions, sliced oranges and dried cranberries
  3. Mix olive oil and squeezed lemon in a separate bowl to make dressing
  4. Dress salad, and toss
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MOROCCAN CARROT SALAD

MOROCCAN CARROT SALAD

by | May 24, 2017 | Recipes

Sarah Mo

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 MOROCCAN CARROT SALAD
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Course Salad
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Ingredients
Course Salad
Servings
Ingredients
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Instructions
  1. Mix all ingredients (except carrots) in small bowl. Adjust flavors as needed. Add carrots to a large bowl, adding mixture in part to coating completely (you may have some vinaigrette leftover, depending on your taste).
  2. Refrigerate for at least two hours or up to 2 days, allowing flavors to meld.
Recipe Notes

Adapted from:
http://www.sprint2thetable.com/2011/08/moroccan-raw-carrot-salad/

 

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

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Shaved Fennel and Mandarin Salad with Wild Fennel Pollen

Shaved Fennel and Mandarin Salad with Wild Fennel Pollen

by | May 24, 2017 | Recipes

Inspired by Healthful Cuisine by Anna Maria Clement
Prepared by Kathleen Anderson

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 Shaved Fennel and Mandarin Salad with Wild Fennel Pollen
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Course Salad
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Ingredients
Course Salad
Servings
people
Ingredients
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Instructions
  1. Using a mandolin, carefully shave the fennel bulb.
  2. In a medium mixing bowl, toss all ingredients well.
  3. Serve in scooped out avocado shell.
Recipe Notes

Variation: Omit the mandarin and add shaved apples.

 

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

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