Bean Vegetable Salad

by Bragg Bragg | Mar 6, 2017 | Recipes

A delicious and colorful mix of vegetables and beans that the whole family can enjoy!

Bean Vegetable Salad

Prep Time

12mins

Servings

Ingredients

Prep Time

12mins

Servings

Ingredients

Instructions

Soak beans and chickpeas overnight and then drain
Cut up cauliflower and cabbage and add to bowl of beans and chickpeas
Add olive oil, lemon juice, and salt
Mix thoroughly

Recipe Notes

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

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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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‘Eggless Egg’ Salad Sandwiches

by Bragg Bragg | Jul 8, 2017 | Uncategorized

'Eggless Egg' Salad Sandwiches

Servings

Cups

Ingredients

Salad Ingredients

1 head Cauliflower
2 stalks celery
2 dill pickles pickled without vinegar

Mayo Ingredients

1 cup Cashews soaked at least 2 hours, rinsed and drained
2 tablespoons lemon juice
1/4 cup Water
1 1/2 teaspoons sea salt
1 teaspoon dry mustard
1 teaspoon turmeric

Servings

Cups

Ingredients

Salad Ingredients

1 head Cauliflower
2 stalks celery
2 dill pickles pickled without vinegar

Mayo Ingredients

1 cup Cashews soaked at least 2 hours, rinsed and drained
2 tablespoons lemon juice
1/4 cup Water
1 1/2 teaspoons sea salt
1 teaspoon dry mustard
1 teaspoon turmeric

Instructions

Remove cauliflower leaves. Break cauliflower into pieces.
Add cauliflower into food processor and pulse until it's the size of rice.
Place cauliflower into a large mixing bowl.
Chop celery and pickles into quarter inch cubes and add to mixing bowl.
Add mayo ingredients in blender and cream it to consistency of mayonnaise. If too thick, add a tablespoon of water at a time.
Add mayo mixture to cauliflower and combine well.
Use romaine leaf as sandwich. Scoop a couple of tablespoons of eggless “egg” salad onto romaine leaf and sprinkle with a little paprika.
Roll up into a sandwich.

Recipe Notes

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

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Nutrition Facts

'Eggless Egg' Salad Sandwiches

Amount Per Serving

Calories 174 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 2282mg 95%

Potassium 1800mg 51%

Total Carbohydrates 31g 10%

Dietary Fiber 15g 60%

Sugars 11g

Protein 11g 22%

Vitamin A 493%

Vitamin C 332%

Calcium 19%

Iron 38%

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