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

Share this Recipe

Sweet Potato Corn Chowder

by Bragg Bragg | Jul 22, 2017 | Uncategorized

Sweet Potato Corn Chowder

Servings

Ingredients

2 cups sweet potato peeled and chopped
1 avocado pitted and sliced
1 tablespoon Miso Tamari
1 ginger knob finely chopped
1/2 cup leek chopped
1 cup hot water
dash sea salt and pepper
2 cups corn fresh or thawed

Servings

Ingredients

2 cups sweet potato peeled and chopped
1 avocado pitted and sliced
1 tablespoon Miso Tamari
1 ginger knob finely chopped
1/2 cup leek chopped
1 cup hot water
dash sea salt and pepper
2 cups corn fresh or thawed

Instructions

Blend in a blender all ingredients, except corn, until smooth.
Taste and adjust seasoning if necessary.
Pour into a serving bowl and garnish soup with corn.

Recipe Notes

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

Share this Recipe

Nutrition Facts

Sweet Potato Corn Chowder

Amount Per Serving

Calories 266 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 146mg 6%

Potassium 903mg 26%

Total Carbohydrates 47g 16%

Dietary Fiber 9g 36%

Sugars 9g

Protein 6g 12%

Vitamin A 344%

Vitamin C 25%

Calcium 5%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

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 Quinoa Kale Salad

by Anny Wu | Feb 21, 2022 | Uncategorized

Red Quinoa Kale Salad

Servings

Ingredients

Salad

4 cups packed, chopped kale
1 cup prepared red quinoa (or any variety)
3/4 cup mandarin segments
1 tbsp olive oil
1/2 cup dried cranberries
1/2 cup prepared chick peas
2-3 tbsp sumac (see notes below)

Dressing

Servings

Ingredients

Salad

4 cups packed, chopped kale
1 cup prepared red quinoa (or any variety)
3/4 cup mandarin segments
1 tbsp olive oil
1/2 cup dried cranberries
1/2 cup prepared chick peas
2-3 tbsp sumac (see notes below)

Dressing

Recipe Notes

Directions

1. Add chopped kale and olive oil to bowl and vigorously massage for at least 5 minutes

2. Add remaining salad ingredients

3. In a blender combine all dressing ingredients and process until liquidfied

4. Pour dressing over salad and mix to incorporate

***Sumac tastes tangy, but it’s also great at boosting the immune system. Sumac is high in antioxidants that help fight inflammation in the body and disease causing free radicals. All parts of the plant can be used medicinally. The bark and leaves are both astringent due to the amount of tannins, while the berries are high in Vitamin C.

Share this Recipe