Pesto Stuffed Mushrooms

Pesto Stuffed Mushrooms

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Pesto Stuffed Mushrooms
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Prep Time 4 hours
Cook Time 20 mins
Servings
Prep Time 4 hours
Cook Time 20 mins
Servings
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Instructions
  1. Mix the salt, lemon juice and olive oil for the marinade together and pour over the de-stemmed mushrooms
  2. Place the mushrooms on dehydrator sheets and dehydrate on 42 Celsius/110 Fahrenheit for approx 4 hours
  3. Meanwhile, to make the filling, process all the pesto ingredients to the desired consistency in a blender
  4. Once the mushrooms are ready, fill each one with the pesto sauce and serve
Recipe Notes

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

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Almond Coconut Yogurt Parfait by Julian Morin

Almond Coconut Yogurt Parfait by Julian Morin

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Almond Coconut Yogurt Parfait by Julia Morin
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Course Dessert
Prep Time 10 minutes
Servings
people
Ingredients
Course Dessert
Prep Time 10 minutes
Servings
people
Ingredients
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Instructions
  1. 1. Soak almonds 8 hours (remove skin for appearance) 2. Add first 4 ingredients into a high speed blender and blend until smooth 3. Put on counter for 24 hours 4. Place in layer in a glass with blueberries, then yoghurt, then red berries, then yoghurt and then blueberries
Recipe Notes

Plant-based yogurt offers a great way to pack fiber, calcium, and protein into your diet—not to mention probiotics, which are great for digestive health. This almond coconut yogurt uses almonds and coconuts to achieve the perfect consistency and taste.

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Zucchini Summer Soup

Zucchini Summer Soup

Enjoy the delicious crisp flavors of this fall inspired soup!
Adapted from: http://www.vegparadise.com/highestperch7.html

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Zucchini Summer Soup
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Prep Time 15mins
Cook Time 10mins
Servings
Ingredients
Prep Time 15mins
Cook Time 10mins
Servings
Ingredients
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Instructions
  1. Cut zucchinis in half lengthwise, then 1/2 inch slices
  2. Put half of the zucchini and water into the blender and puree completely
  3. Pour into tureen or large bowl
  4. Add remaining ingredients to blender and puree completely. Pour into tureen and adjust seasoning if needed.
  5. Chill or enjoy immediately with garnish of cilantro
Recipe Notes

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

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Raw Walnut Pate Entree

Raw Walnut Pate Entree

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Raw Walnut Pate Entree created by Myriam Lukoff
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Course Main Dish
Cuisine Raw Vegan
Prep Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Raw Vegan
Prep Time 10 minutes
Servings
Ingredients
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Instructions
  1. Throw everything in a food processor (except. Make sure you soak and rinse your walnuts first. Soaking your walnuts is to soften them. Rinsing your walnuts removes the enzyme inhibitors and will make your final result taste better.
  2. Process ingredients in your food processor until it become a smooth, cream-cheese-like consistency.
  3. Serve this walnut pate on cucumber rounds. Slice an English cucumber into chunky rounds that resemble crackers. Spread the walnut pate mixture on top.
Recipe Notes

This simple pate recipe is versatile in a raw food diet.The taste of raw soaked walnuts, rinsed of all their dust, tannins, and strong bitter flavor, is such a delight! This recipe is easy to play around with.

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Strawberry Spinach Salad

Strawberry Spinach Salad

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Strawberry Spinach Salad
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Prep Time 15 min
Servings
Ingredients
Prep Time 15 min
Servings
Ingredients
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Instructions
  1. Mix the strawberries and spinach together in a medium sized bowl
  2. Combine the olive oil, lemon juice, sesame and poppy seeds together in separate dish
  3. Drizzle desired amount of dressing onto salad and enjoy
Recipe Notes

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

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Apple Chips

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Apple Chips
Yield: 40 pieces from 5 large apples Equipment: Spriooli, Dehydrator or oven with 200 degree setting
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Course Dessert
Prep Time 10 minutes
Servings
Ingredients
Course Dessert
Prep Time 10 minutes
Servings
Ingredients
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Instructions
  1. Place apples in spirooli and spiralize
  2. Put apples onto dehydrator tray or oven tray
  3. Sprinkle with cinnamon.
  4. Dehydrate at 115 degrees for 2 days without teflex sheet or bake at 200 for approximately 1 1/2 hours.
Recipe Notes

Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

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