by Bragg Bragg | May 30, 2017 | Uncategorized
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Flax-Chia-Sesame Crackers
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Instructions
Soak seeds in 8 cups of water for at least 15 minutes or overnight.
Mix pulp and miso tamari into the seed mixture thoroughly.
Spread out on teflex trays.
Heat at 115 degrees in dehydrator or overnight.
Turn over and remove teflex and score into squares. Continue drying until crisp. Break into squares and voila!
by Bragg Bragg | Jul 18, 2017 | Uncategorized
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Delicious & Simple Guacamole
You will love our guacamole recipe. It's easy to make, tasty, and kid-friendly! Not to mention the ease of this dish as a finger-food appetizer.
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Instructions
Cook quinoa on stove in 1 cup of water (1:2)
(Note: you will probably need to add more water until quinoa is fluffy)
Mash avocado in a mixing bowl.
Stir in remaining ingredients and mash with fork until coarsely blended.
Put quinoa on 2” square of purple cabbage
Put guacamole on top of quinoa
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by Bragg Bragg | Apr 7, 2018 | Recipes
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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!
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Instructions
Mix all together and blend
add water to thicken and ground flax seeds too thin
by Bragg Bragg | Apr 20, 2018 | Recipes
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Creamy Pumpkin Soup
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Instructions
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.
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.
by Joey Sutton | Mar 5, 2019 | Uncategorized
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Raw Collard Wrap
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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
