Cauliflower with Avocado and Olives

by Bragg Bragg | Apr 30, 2017 | Recipes

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.

Course

Appetizer

Servings

Ingredients

2 cups Cauliflower chopped in small pieces
1 avocado diced
1/4 cup red onion diced
1/4 cup fresh basil Chopped
1/4 cup Greek sun-dried olives pitted and chopped
1/8 cup red bell pepper finely diced
2 tablespoons freshly squeezed lemon juice (optional)

Course

Appetizer

Servings

Ingredients

2 cups Cauliflower chopped in small pieces
1 avocado diced
1/4 cup red onion diced
1/4 cup fresh basil Chopped
1/4 cup Greek sun-dried olives pitted and chopped
1/8 cup red bell pepper finely diced
2 tablespoons freshly squeezed lemon juice (optional)

Instructions

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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Flax-Chia-Sesame Crackers

by Bragg Bragg | May 30, 2017 | Uncategorized

Flax-Chia-Sesame Crackers

Course

Appetizer

Servings

Ingredients

1 cup sesame seeds
2 cups golden flax seeds
1 cup chia seds
pulp from juiced carrots, pea or sunflower sprouts, celery, and cucumber
spices choose from Tastes from International Cuisine (pages279-280)
Miso Tamari

Course

Appetizer

Servings

Ingredients

1 cup sesame seeds
2 cups golden flax seeds
1 cup chia seds
pulp from juiced carrots, pea or sunflower sprouts, celery, and cucumber
spices choose from Tastes from International Cuisine (pages279-280)
Miso Tamari

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!

Recipe Notes

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

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Delicious & Simple Guacamole

by Bragg Bragg | Jul 18, 2017 | Uncategorized

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.

Course

Appetizer

Prep Time

15 minutes

Cook Time

20-30 minutes

Servings

pieces

Ingredients

2 large ripe avocadoes
2 tablespoons fresh cilantro
2 tablespoons lime juice can be replaced with lemon juice
1/8 teaspoon sea salt
10-12 2" squares purple cabbage you should be easily able to get 10-12 squares out of one head of purple cabbage. if you plan on doubling this recipe you might also be able to get more.
10-12 sprouts for garnish
1/2 cup uncooked quinoa

Course

Appetizer

Prep Time

15 minutes

Cook Time

20-30 minutes

Servings

pieces

Ingredients

2 large ripe avocadoes
2 tablespoons fresh cilantro
2 tablespoons lime juice can be replaced with lemon juice
1/8 teaspoon sea salt
10-12 2" squares purple cabbage you should be easily able to get 10-12 squares out of one head of purple cabbage. if you plan on doubling this recipe you might also be able to get more.
10-12 sprouts for garnish
1/2 cup uncooked quinoa

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
Sprinkle sprout on top.

Recipe Notes

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

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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

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Creamy Pumpkin Soup

by Bragg Bragg | Apr 20, 2018 | Recipes

Creamy Pumpkin Soup

Course

Appetizer

Cuisine

Raw Vegan

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

3 cup sugar pumpkin peeled and chopped
1 red bell pepper chopped
3/4 cup Water
1/4 white onion chopped
1 tsp coconut cream
1 tsp coconut nectar
1 clove garlic
2 tsps fresh rosemary chopped
1 tsp thyme
1 tsp tumeric powder
1/2 tsp Salt
1/2 tsp onion powder
1/4 tsp paprika
1/2 tsp black pepper

Course

Appetizer

Cuisine

Raw Vegan

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

3 cup sugar pumpkin peeled and chopped
1 red bell pepper chopped
3/4 cup Water
1/4 white onion chopped
1 tsp coconut cream
1 tsp coconut nectar
1 clove garlic
2 tsps fresh rosemary chopped
1 tsp thyme
1 tsp tumeric powder
1/2 tsp Salt
1/2 tsp onion powder
1/4 tsp paprika
1/2 tsp black pepper

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.

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