Creamy Pumpkin Soup

by | Apr 20, 2018 | Recipes

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 Creamy Pumpkin Soup
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Course Appetizer
Cuisine Raw Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Appetizer
Cuisine Raw Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
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Instructions
  1. Place pumpkin, coconut cream, red pepper and water in a high-speed blender and blend until smooth and warm. It takes usually about 1 to 1.5 minutes to reach this consistency.
  2. Add the remaining ingredients and blend until combined.
Recipe Notes

Creamy, thick raw pumpkin soup that your taste buds will thank you for! Soup will keep in the fridge for 2 to 3 days.

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Zucchini Lasagne

Zucchini Lasagne

by | Mar 3, 2017 | Recipes

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 Zucchini Lasagne
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Prep Time 1 hour 15 mins
Cook Time 15 mins
Servings
Ingredients
Prep Time 1 hour 15 mins
Cook Time 15 mins
Servings
Ingredients
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Rating: 0
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Instructions
  1. Soak the sun-dried tomatoes for an hour
  2. Marinara Sauce Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Sauce will keep for 3 days
  3. Lasagne Thinly slice zucchini lengthwise into long, wide noodles (using a mandoline/sharp knife)
  4. Place spinach in a food processor fitted with the S blade and pulse until finely chopped
  5. Coat the bottom of a small square container with 2 tblsp of the Marinara sauce and arrange a third of the zucchini noodles in a layer over it
  6. Top with 2 tblsp of Marinara sauce and adda layer of half of the avocado
  7. Top with half of the spinach and press with spatula
  8. Repeat this layering process
  9. A third of the zucchini and 2 tblsp of Marinara sauce should remain
  10. Layer zucchini on top and cover with sauce
Recipe Notes

This recipe makes 1 serving! The picture featured multiplied the recipe X4.

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Almond Butter Banana Ice Cream

Almond Butter Banana Ice Cream

by | Apr 8, 2017 | Recipes

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 Almond Butter Banana Ice Cream
With just two ingredients, this frozen treat is almost too good to be true!
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Course Dessert
Prep Time 3 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 3 minutes
Servings
servings
Ingredients
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Instructions
  1. Break the frozen bananas into chunks and toss them into a mini food processor along with the almond butter. Add a pinch of Himalayan sea salt if using unsalted almond butter (optional).
  2. Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of water to help facilitate blending if necessary. The result should be a creamy, uniform ice cream.
  3. Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a firmer, scoopable ice cream.
Recipe Notes

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

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Quinoa Salad by Geisa DeFreitas

Quinoa Salad by Geisa DeFreitas

by | Apr 24, 2018 | Recipes

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 Quinoa Salad
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Course Salad
Cuisine Raw Vegan
Prep Time 10 minutes
Servings
people
Ingredients
Course Salad
Cuisine Raw Vegan
Prep Time 10 minutes
Servings
people
Ingredients
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Instructions
  1. Boil 4 cups of water with a pinch of salt
  2. When the water boils, turn off the stove and place the quinoa.
  3. Cover the pan and let it sit for 30 - 45 minutes (The grain will absorb the water)
  4. Cool it down (usually leave in refrigerator overnight)
  5. Mix all ingredients in a bowl.
Recipe Notes

Quinoa is high in fiber, protein and has a low glycemic index. These properties have all been linked to weight loss and improved health. Try your quinoa salad that will also help you in balance your weight!

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Asparagus and Mushroom Salad

Asparagus and Mushroom Salad

by | Mar 3, 2017 | Recipes

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 Asparagus and Mushroom Salad
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Prep Time 15 min
Cook Time 5 mins
Servings
Ingredients
Prep Time 15 min
Cook Time 5 mins
Servings
Ingredients
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Instructions
  1. Blend the dressing ingredients till creamy
  2. Toss with salad ingredients and enjoy
Recipe Notes

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

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Cauliflower with Avocado and Olives

Cauliflower with Avocado and Olives

by | Apr 30, 2017 | Recipes

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 Cauliflower with Avocado and Olives
Prepared by Kathleen Anderson in the Eat to Thrive class. Inspired by Anna Marie Clement, PhD with Chefs Kelly Serbonich and Chad Sarno in their book, "Healthful Cuisine, 2nd edition.
cauliflower with avacado and olives
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Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
cauliflower with avacado and olives
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Instructions
  1. In a mixing bowl combine all ingredients and season to taste. Serve on an endive, kale or lettuce leaf. Voila!!!
Recipe Notes

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

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