by Bragg Bragg | May 24, 2017 | Uncategorized
Created by Odecy Soares
Votes: 0
Rating: 0
You:
Rate this recipe!
| Votes: 0
Rating: 0
You: Rate this recipe! |
Instructions
Lay a sushi mat on a cutting board.
Line the edge of 1 sheet of nori with the edge of the mat that is closest to you. Have the vertical lines in the nori perpendicular to you. You will be rolling away from yourself.
All ingredients will be placed on the nori in horizontal lines, so that if you were to cut into the completed roll at any two points, you would see the same interior. Put a half inch strip of avocado on the bottom edge.
Make a line of carrots and then a line of jicama.
Wet ingredients with a little lemon juice and Bragg Amino or South River Miso (made with Adzuki beans).
Wet the edge farthest from you with water. This will seal the roll upon completion of the rolling process.
The initial roll over and tuck is the most critical part of the rolling process. Lift the mat along with the nori and other contents up and over the piled ingredients and tuck tightly to complete the first rollover.
At this point, release the mat, pulling forward and rolling the remainder of the nori.
At this point, release the mat, pulling forward and rolling the remainder of the nori. When you lift up the mat, be sure the nori sheet is tucked completely under so that you can finish the rolling process. Voila!
Allow the completed roll to sit for 5 – 10 minutes before cutting. This will soften the nori a bit and make it easier to cut cleanly.
Take the roll off the sushi mat and slice with a serrated knife along the lines on the nori.
Serve with wasabi, sliced pickled ginger or South River Miso, Tamari, Nami Shoyo or whatever you prefer.
Recipe Notes
Note: The Instructions #2 – 11 were copied from the Healthful Cuisine by Anna Maria Clement (Co-director of the Hippocrates Health Institute) & Chef Kelly Serbonich.
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
by Bragg Bragg | Apr 5, 2018 | Uncategorized
A cost effective pate you can make in a hurry that travels well, and is Big on Flavor! Who could ask for more? It has an initial sweetness that evolves into a savory spiciness, and crunch. All the flavors are there. Made without garlic, onions, sun dried tomatoes, or added oils, so fewer tears, and less work. Keep these ingredients on hand to enjoy anytime. Bon Appetite!
Votes: 0
Rating: 0
You:
Rate this recipe!
| Votes: 0
Rating: 0
You: Rate this recipe! |
Instructions
Blend ingredients together
Want it spicier and less sweet? Cut the sweetener in half. Want it sweeter, and less spicy, cut the spice in half.
Enjoy in a salads, wraps, sushi, in tacos, on crackers, or as a dip.
by Bragg Bragg | Apr 17, 2018 | Recipes
Print Recipe
Raw Walnut Pate Entree created by Myriam Lukoff
Votes: 0
Rating: 0
You:
Rate this recipe!
| Votes: 0
Rating: 0
You: Rate this recipe! |
Instructions
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.
Process ingredients in your food processor until it become a smooth, cream-cheese-like consistency.
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.
by Bragg Bragg | May 12, 2018 | Recipes
Print Recipe
Colorful Raw Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
| Votes: 0
Rating: 0
You: Rate this recipe! |
Instructions
Nut Cheese
Process all ingredients together, adding as little water as possible, until a fluffy consistency is achieved.
Walnut meat layer
Grind all ingredients in a food processor, leaving the mixture slightly chunky
Green Pesto
Process all ingredients, leaving plenty of chunkiness!
Spinach Layer
Place all ingredients in a bowl to marinate and wilt for 1 hour or longer. Putting the covered bowl in a dehydrator ill help this process, but its not essential.
Assembly of Lasagna
dry the zucchini with paper towels.
Line the base of your dish with a layer of the zucchini strips, overlapping them slightly
On top of this, put down a layer of walnut meat, the the cheese, then tomato sauce, and finally pesto on top.
Add on another layer of slightly overlapping zucchini strips
Repeat step 3, then add an additional layer of wilted spinach.
Add the final layer of zucchini strips
Placing the whole dish in the fridge for several hours will firm it up slightly, which will make it easier to cut into portions.
Garnish with black pepper and a sprig of basil.
by Joey Sutton | Mar 5, 2019 | Uncategorized
Print Recipe
Raw Collard Wrap
Votes: 0
Rating: 0
You:
Rate this recipe!
| Votes: 0
Rating: 0
You: Rate this recipe! |
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
