Asparagus and Mushroom Salad

by Bragg Bragg | Mar 3, 2017 | Recipes

Asparagus and Mushroom Salad

Prep Time

15 min

Cook Time

5 mins

Servings

Ingredients

Prep Time

15 min

Cook Time

5 mins

Servings

Ingredients

Instructions

Blend the dressing ingredients till creamy
Toss with salad ingredients and enjoy

Recipe Notes

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

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Zucchini Linguini with Marinara Sauce

by Bragg Bragg | Jul 10, 2017 | Uncategorized

Zucchini Linguini with Marinara Sauce

Servings

Ingredients

Noodles

6 zucchini peeled
3 tablespoons olive oil
3 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon thyme

Sauce

8 roma tomatoes chopped
1 cups sun-dried tomatoes non-oil, soaked for 2 hours
3 Medjool dates pitted
1 tablespoon lemon juice
3 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon thyme
3 tablespoons olive oil

Servings

Ingredients

Noodles

6 zucchini peeled
3 tablespoons olive oil
3 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon thyme

Sauce

8 roma tomatoes chopped
1 cups sun-dried tomatoes non-oil, soaked for 2 hours
3 Medjool dates pitted
1 tablespoon lemon juice
3 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon thyme
3 tablespoons olive oil

Instructions

Peel zucchini, cut off ends, spiralize, and put in a bowl
Cut noodles into 2-3 inches in length
Stir in virgin olive oil, oregano, basil, and thyme to marinate while preparing sauce
Put all of sauce ingredients in a blender and blend. If too thick, thin with soak water from sun-dried tomatoes
Pour sauce over noodles and serve immediately

Recipe Notes

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

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Nutrition Facts

Zucchini Linguini with Marinara Sauce

Amount Per Serving

Calories 428 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 3g 15%

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Sodium 323mg 13%

Potassium 1666mg 48%

Total Carbohydrates 52g 17%

Dietary Fiber 13g 52%

Sugars 34g

Protein 9g 18%

Vitamin A 75%

Vitamin C 192%

Calcium 31%

Iron 40%

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

Colorful Raw Lasagna by Cleo Weinberg

by Bragg Bragg | May 12, 2018 | Recipes

Colorful Raw Lasagna

Course

Main Dish

Cuisine

Raw Vegan

Prep Time

2 hours

Passive Time

2-3 hours

Servings

people

Ingredients

Nut Cheese

2 cups Cashews soaked 4 hours or more
1 cup pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 yellow pepper
2 tablespoons fresh parsley
1 tablespoon fresh thyme
1/2 teaspoon Salt
1/2 cup Water as needed

Walnut meat layer

1/2 cup walnuts soaked 1 hour
1 cup sun-dried tomatoes soaked for 1 hour or more
2 teaspoons dried oregano
1 tablespoon dark/brown miso
2 teaspoons dried sage
1 tablesppon nama shoyu
1/2 teaspoon cayenne pepper
1 tablespoon olive oil

Tomato Sauce

1 1/2 cups sun-dried tomatoes soaked for 1 hour or more
2 soft dates
2 cloves garlic
2 cups tomato seeded, and chopped
1 tablespoon dried oregano
2 tablspoons olive oil
2 tablespoons lemon juice
2 tablespoons dried onions

Green Pesto

1 cup basil leaves tightly packed
1 cup beet leaves tightly packed
3/4 cup pine nuts or walnuts
3 tablespoons olive oil
1/2 teaspoon Salt
1 garlic clove
1 tablespoon lemon juice

Spinach Layer

6 cups torn spinach
5 tablespoons dried oregano
1 teaspoon olive oil
1/4 teaspoon Salt

Lasagna

5 medium zucchini cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon of olive oil for 10 minutes
pinch of black pepper
sprigs of basil

Course

Main Dish

Cuisine

Raw Vegan

Prep Time

2 hours

Passive Time

2-3 hours

Servings

people

Ingredients

Nut Cheese

2 cups Cashews soaked 4 hours or more
1 cup pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 yellow pepper
2 tablespoons fresh parsley
1 tablespoon fresh thyme
1/2 teaspoon Salt
1/2 cup Water as needed

Walnut meat layer

1/2 cup walnuts soaked 1 hour
1 cup sun-dried tomatoes soaked for 1 hour or more
2 teaspoons dried oregano
1 tablespoon dark/brown miso
2 teaspoons dried sage
1 tablesppon nama shoyu
1/2 teaspoon cayenne pepper
1 tablespoon olive oil

Tomato Sauce

1 1/2 cups sun-dried tomatoes soaked for 1 hour or more
2 soft dates
2 cloves garlic
2 cups tomato seeded, and chopped
1 tablespoon dried oregano
2 tablspoons olive oil
2 tablespoons lemon juice
2 tablespoons dried onions

Green Pesto

1 cup basil leaves tightly packed
1 cup beet leaves tightly packed
3/4 cup pine nuts or walnuts
3 tablespoons olive oil
1/2 teaspoon Salt
1 garlic clove
1 tablespoon lemon juice

Spinach Layer

6 cups torn spinach
5 tablespoons dried oregano
1 teaspoon olive oil
1/4 teaspoon Salt

Lasagna

5 medium zucchini cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon of olive oil for 10 minutes
pinch of black pepper
sprigs of basil

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.

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