by Bragg Bragg | Mar 6, 2017 | Recipes
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Red Bell Pepper-Beet Flax Crackers
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Instructions
Soak 2 cups of flax seeds for a minute or 15 minutes in enough water to cover seeds
Blend all other ingredients in the vitamix
Mix the dressing with flax seeds after they have absorbed all the water and spread onto Teflex dehydrator sheets
Dehydrate 12-16 hours at 105 degrees until almost all the way dry. Turnover and remove Teflex and score into squares. Continue drying until crisp
Break into squares and enjoy!
by Bragg Bragg | Mar 7, 2017 | Recipes
This is amazingly yummy, creamy smooth and delicious (oh, already said that! :))
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Raw Zucchini Pea Soup
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Instructions
Peel the lemon and use whole, this will add tang and prevent avocado from turning brown.
Vitamix above to very smooth consistency; use nut milk for desired consistency
Season with salt and pepper to taste
Garnish with peas, diced red onion or scallion, dulse flakes
Recipe Notes
Use fresh organic peas and all spices if available; unsweetened nut milk
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
by Bragg Bragg | May 24, 2017 | Uncategorized
Created by Odecy Soares
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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 | Jul 22, 2017 | Uncategorized
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Lemon Italian Ice
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Instructions
Cut lemons into halves crosswise.
Juice lemons and add juice to a blender.
Add 1 cup of ice and 1 dropper of Stevia per each lemon added.
Blend until mixture is consistency of Italian ice.
With a spoon, scoop out pulp from lemon rinds.
Serve Italian ice in lemon rind, garnish with mint.
Nutrition Facts
Lemon Italian Ice
Amount Per Serving
Calories 8
% Daily Value*
Potassium 37mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 0.1g 0%
Sugars 1g
Protein 0.1g 0%
Vitamin C 22%
* Percent Daily Values are based on a 2000 calorie diet.
by Joey Sutton | Mar 21, 2019 | Uncategorized
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Cheesy Kale Salald
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Instructions
Strip kale off the stem. Wash, squeeze, and massage
add lemon, tahini, and nutritional yeast
keep massaging for 1 more minute
add onion, garlic, or scallion to taste.
