Name: Kale Avocado Salad
Yield: 8
Ingredients: 1 bunch curly kale, (chopped (about 8 to 10 cups)); 2 avocados (diced); 1 cup sunflower seeds (soaked for 6 to 8 hours); 3-4 tbsp freshly squeezed lemon juice; 1/2 tsp sea salt

Kale Avocado Salad

by Bragg Bragg | Mar 6, 2017 | Recipes

Kale Avocado Salad

Prep Time

8 hours

Cook Time

10 mins

Servings

Ingredients

1 bunch curly kale, chopped (about 8 to 10 cups)
2 avocados diced
1 cup sunflower seeds soaked for 6 to 8 hours
3-4 tbsp freshly squeezed lemon juice
1/2 tsp sea salt

Prep Time

8 hours

Cook Time

10 mins

Servings

Ingredients

1 bunch curly kale, chopped (about 8 to 10 cups)
2 avocados diced
1 cup sunflower seeds soaked for 6 to 8 hours
3-4 tbsp freshly squeezed lemon juice
1/2 tsp sea salt

Instructions

Chop kale into small pieces and add into large bowl
Mix together dressing with kale
Massage the dressing into the kale with your hands. This will soften it almost immediately.
Add the diced avocado
Drain and rinse the sunflower seeds and add them to the salad as well

Recipe Notes

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

Share this Recipe

Fruity Fresh Smoothie Bowl (Breakfast)

by Anny Wu | Mar 18, 2021 | Recipes

Fruity Fresh Smoothie Bowl

Course

Smoothie

Servings

person

Ingredients

1 cup frozen berries
1 frozen banana peeled, cut into chunks, frozen
Juice of 1/2 lemon
1 tsp lemon zest
3 cups kale slightly steamed
dash of extra creamy oat milk

Course

Smoothie

Servings

person

Ingredients

1 cup frozen berries
1 frozen banana peeled, cut into chunks, frozen
Juice of 1/2 lemon
1 tsp lemon zest
3 cups kale slightly steamed
dash of extra creamy oat milk

Instructions

Toppings: - Toasted coconut flakes - Toasted sunflower seeds - Hemp seeds - Toasted sesame seeds - 1/2 cup organic granola 1. Blend up smoothie ingredients. 2. Pour into bowl and arrange toppings. 3. Enjoy!

Share this Recipe

Breakfast: Chocolate Hazelnut Protein Breakfast Bowl

by Anny Wu | Mar 14, 2021 | Recipes

Chocolate Hazelnut Protein Breakfast Bowl

Prep Time

10 minutes

Servings

person

Ingredients

1 avocado
1 tbsp melted coconut oil
2-3 tbsp cacao
1 tsp cinnamon
1 tsp Vanilla Extract
1 scoop chocolate hemp protein powder
1/2 - 1 cup almond or coconut milk or coconut water

Prep Time

10 minutes

Servings

person

Ingredients

1 avocado
1 tbsp melted coconut oil
2-3 tbsp cacao
1 tsp cinnamon
1 tsp Vanilla Extract
1 scoop chocolate hemp protein powder
1/2 - 1 cup almond or coconut milk or coconut water

Instructions

Blend ingredients on high. Garnish with fresh bananas or berries for a lower-sugar option. Add hazelnuts and crushed cacao nibs or shaved raw chocolate.

Share this Recipe

Red Bell Pepper-Beet Flax Crackers

by Bragg Bragg | Mar 6, 2017 | Recipes

Red Bell Pepper-Beet Flax Crackers

Prep Time

20 mins

Cook Time

16 hours

Servings

Ingredients

1/2 red bell pepper
2 ribs celery
1/8 medium onions
1 lemon
1 beet peeled
1/4 cup Soy Sauce
1/2 tbsp cayenne
1/2 cup Water or more if needed
2 cup golden flax seeds
1 tbsp Italian seasoning

Prep Time

20 mins

Cook Time

16 hours

Servings

Ingredients

1/2 red bell pepper
2 ribs celery
1/8 medium onions
1 lemon
1 beet peeled
1/4 cup Soy Sauce
1/2 tbsp cayenne
1/2 cup Water or more if needed
2 cup golden flax seeds
1 tbsp Italian seasoning

Instructions

Soak 2 cups of flax seeds for a minute or 15 minutes in enough water to cover seeds
Blend all other ingredients in the vitamix
Mix the dressing with flax seeds after they have absorbed all the water and spread onto Teflex dehydrator sheets
Dehydrate 12-16 hours at 105 degrees until almost all the way dry. Turnover and remove Teflex and score into squares. Continue drying until crisp
Break into squares and enjoy!

Recipe Notes

Break into squares and enjoy!

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

Share this Recipe

Hummus Zucchini Dip by Clint Norton

by Bragg Bragg | Apr 7, 2018 | Recipes

Hummus Zucchini Dip by Clint Norton

High source of antioxidants and vitamin C, good for heart health, high source of potassium, low in calories and carbs, and delicious!

Course

Appetizer

Cuisine

Raw Vegan

Prep Time

15 minutes

Servings

bowl of dip

Ingredients

5 cups zucchini peeled and cut into chunks
1/2 cup tahini
4 garlic cloves
1/2 cup lemon juice
1/4 cup olive oil a dash can be used too
1 1/2 teaspoon sea salt
1/8 teaspoon cayenne

Course

Appetizer

Cuisine

Raw Vegan

Prep Time

15 minutes

Servings

bowl of dip

Ingredients

5 cups zucchini peeled and cut into chunks
1/2 cup tahini
4 garlic cloves
1/2 cup lemon juice
1/4 cup olive oil a dash can be used too
1 1/2 teaspoon sea salt
1/8 teaspoon cayenne

Instructions

Mix all together and blend
add water to thicken and ground flax seeds too thin

Share this Recipe

Cucumber Noodles in Peanut Sauce

by Anny Wu | Mar 14, 2021 | Recipes

Cucumber Noodles in Peanut Sauce

Servings

Ingredients

2 Medium Cucumbers
1 Small bunch Bok Choy
1/4 cup Peanut Butter
2 tbsp maple syrup
1 tbsp Tamari
Juice of 1/2 lemon
3 tbsp Water
1/2 tbsp chili oil (+ more for extra heat)
1/2 tsp sea salt
Cilandro
chopped peanuts for garnish

Servings

Ingredients

2 Medium Cucumbers
1 Small bunch Bok Choy
1/4 cup Peanut Butter
2 tbsp maple syrup
1 tbsp Tamari
Juice of 1/2 lemon
3 tbsp Water
1/2 tbsp chili oil (+ more for extra heat)
1/2 tsp sea salt
Cilandro
chopped peanuts for garnish

Instructions

- In a small mixing bowl, combine peanut butter, maple syrup, tamari, lime juice, sea salt, water and chili oil. Chill in refrigerator while you prepare the noodles. - Chop bok choy into thin slivers, chop cilantro and peanuts for garnish. - Peel cucumbers and run through a spiralizer (or julienne them if prefered). - Squeeze as much liquid out of the cucumber noodles, and combine with bok choy in a large bowl. - Add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more or less peanut sauce to taste). - Serve immediately garnished with cilantro and chopped peanuts.

Share this Recipe