Raw Collard Wrap

by Joey Sutton | Mar 5, 2019 | Uncategorized

Raw Collard Wrap

Course

Appetizer, Main Dish

Servings

people

Ingredients

4 collard leaves large
1 red bell pepper
2-3 ounces alfalfa sprouts
1 squeeze of lime
1 cup raw walnuts or pecans
1 tablespoon Tamari
1/2 teaspoon minced garlic
1/2 teaspoon grated ginger
1 teaspoon olive oil

Course

Appetizer, Main Dish

Servings

people

Ingredients

4 collard leaves large
1 red bell pepper
2-3 ounces alfalfa sprouts
1 squeeze of lime
1 cup raw walnuts or pecans
1 tablespoon Tamari
1/2 teaspoon minced garlic
1/2 teaspoon grated ginger
1 teaspoon olive oil

Instructions

To prepare the collard leaves. wash the leaves, cut off the white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon.
To prepare the collard leaves. wash the leaves, cut off the white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon.
Let them soak for 10 minutes.
Dry the leaves off with paper towels and using a knife, thinly slice down the central route. (to make it easier to bend the leaves for wrapping

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Chunky Monkey Ice Cream

by Joey Sutton | Mar 11, 2019 | Uncategorized

Chunky Monkey Ice Cream

Course

Dessert

Prep Time

15 minutes

Servings

people

Ingredients

3 bananas sliced and frozen
3 Tablespoons almond butter
1 Teaspoon vanilla
1 Teaspoon cinnamon
1/4 cup cherries or other frozen fruit frozen

Course

Dessert

Prep Time

15 minutes

Servings

people

Ingredients

3 bananas sliced and frozen
3 Tablespoons almond butter
1 Teaspoon vanilla
1 Teaspoon cinnamon
1/4 cup cherries or other frozen fruit frozen

Instructions

Thaw the bananas for ten minutes
Thaw the bananas for ten minutes.
Place in a food processor and process until smooth and creamy.
Add remainign ingredients and pulse a few times until coarsly mixed.
place in bowls, add toppings and ENJOY!!!!!

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Cucumber Sunny Pate Appetizer

by Joey Sutton | Mar 21, 2019 | Uncategorized

Cucumber Sunny Pate Appetizer

Course

Appetizer

Prep Time

10 hours

Cook Time

15 minutes

Servings

people

Ingredients

1.5 cup sunflower seeds soaked for 10 hours, sprouted 4 hours
1/2 cup lemon juice
1/4 cup sesame tahini
1/8 cup south river miso tamari
2 Tablespoons chopped parsley
1/2 Red Pepper
1 Cucumber

Course

Appetizer

Prep Time

10 hours

Cook Time

15 minutes

Servings

people

Ingredients

1.5 cup sunflower seeds soaked for 10 hours, sprouted 4 hours
1/2 cup lemon juice
1/4 cup sesame tahini
1/8 cup south river miso tamari
2 Tablespoons chopped parsley
1/2 Red Pepper
1 Cucumber

Instructions

Process all but the cucumber and red pepper in the food processor
slice the cucumber 1/8 thick
spread with sunny pate
put the red pepper bits on top with a bit of parsley

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Cheesy Kale Salald

by Joey Sutton | Mar 21, 2019 | Uncategorized

Cheesy Kale Salald

Course

Salad

Servings

people

Ingredients

1 bunch kale
1 tablespoon tahini you can substitute for 1 avocado
1 lemon
1/4 cup nutritional yeast
1 garlic, onion, or scallion

Course

Salad

Servings

people

Ingredients

1 bunch kale
1 tablespoon tahini you can substitute for 1 avocado
1 lemon
1/4 cup nutritional yeast
1 garlic, onion, or scallion

Instructions

Strip kale off the stem. Wash, squeeze, and massage
add lemon, tahini, and nutritional yeast
keep massaging for 1 more minute
add onion, garlic, or scallion to taste.

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Veggie Dip Pate

by Joey Sutton | Mar 21, 2019 | Uncategorized

Veggie Dip Pate

Course

Appetizer

Cook Time

15 minutes

Servings

Ingredients

2 cups sunflower seeds soaked overnight
1 cup Almonds soaked overnight
1/4 cup lemon juice
1 tablespoon Nama shoyu raw soy sauce
1/4 cup fresh parsley or 1 tablespoon dried
1 cup Red Pepper
1 cup zucchini or yellow squash
1/2 cup sundried tomatoes soaked 4 hours or overnight
1 onion
3 cloves garlic

Course

Appetizer

Cook Time

15 minutes

Servings

Ingredients

2 cups sunflower seeds soaked overnight
1 cup Almonds soaked overnight
1/4 cup lemon juice
1 tablespoon Nama shoyu raw soy sauce
1/4 cup fresh parsley or 1 tablespoon dried
1 cup Red Pepper
1 cup zucchini or yellow squash
1/2 cup sundried tomatoes soaked 4 hours or overnight
1 onion
3 cloves garlic

Instructions

mix all ingredients in food processor (put nuts in last)
taste and add additional seasonings if necessary
serve with veggies such as cucumbers, zucchini, bell pepper, squash, carrots, celery.

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