by Bragg Bragg | Mar 6, 2017 | Uncategorized
Makes 2 cups
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Raw Mac n Cheese
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Instructions
Place all Raw Cheese ingredients in blender at high speed until smooth.
Recipe Notes
Cheese may be stored in an airtight container, in refrigerator, for up to 4 days
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
by Bragg Bragg | Mar 6, 2017 | Recipes
Hippocrates Health Institute – Renate Wallner
Made by Heike Westphal
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Nikolai’s Raw Soup
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Instructions
In a pot, combine sesame oil, celery, parsley, garlic, ginger, Stevia or dates, lemon juice, Bragg’s and water.
Cut avocado in small chunks and add to broth.
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Sprinkle dill and scallions into broth
Warm soup up at 125 – 130 F in dehydrator for 20 – 30 minutes.
Recipe Notes
- Variation
- 1. Substitute red pepper for parsnip, cilantro, basil and mint for dill, replace lemon juice with lime juice and add hot peppers or cayenne for a Thai flavor.
- 2. Add curry for another variation.
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
by Bragg Bragg | Mar 7, 2017 | Recipes
From Raw Food for Dummies page 272
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Nacho ‘Cheese’ Kale Chips
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Instructions
Soak the cashews in water for 4 to 6 hours. Rinse and drain.
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To make the cheese sauce, combine the cashews, carrots water, nutritional yeast, chile powder , lemon juice,salt,cumin,and cayenne in a hight-performance blender and blend until smooth and creamy.
Wash and towel-dry the kale, remove stems (save for juicing) and put it in a large bowl.
Toss the kale with sauce , making sure all the sauce is clinging to the leaves.
Place the leaves ondehydrator trays. Dehydrate at 105 degrees until completely crisp, about 12 hours.
by Bragg Bragg | Jul 8, 2017 | Uncategorized
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'Eggless Egg' Salad Sandwiches
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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.
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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.
by Bragg Bragg | Jul 8, 2017 | Uncategorized
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Ingredients
Crumble Topping Ingredients
Ingredients
Crumble Topping Ingredients
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Instructions
Filling Instructions
Toss sliced apples with 2 tablespoons of lemon juice and set aside
Places chopped apples, dates, raisins, cinnamon, and remaining tablespoon of lemon juicier food processor fitted with "S" blade and process until smooth
Remove from food processor and mix with sliced apples
Crumble Topping Instructions
Place nuts, coconut, cinnamon, nutmeg, and salt in a food processor with "S" blade and process until coarsely ground
Add raisins and dates, and process until mixture resembles coarse crumbs and starts to stick together. Don't over-process
To assemble crisp, press 1/2 cup of crumbles topping into pie plate
Spread apple filling on top using a spatula
Using your hands, knead pieces of remaining 1 1/2 cups of crumble topping until they stick together
Lay these pieces of topping on apple filling to form a cobbled appearance, allowing some of filling to peek through
Chill at least 1 hour and serve at room temperature
Nutrition Facts
Apple Crisp
Amount Per Serving
Calories 485
Calories from Fat 315
% Daily Value*
Total Fat 35g
54%
Saturated Fat 6g
30%
Polyunsaturated Fat 22g
Monounsaturated Fat 4g
Sodium 54mg
2%
Potassium 544mg
16%
Total Carbohydrates 40g
13%
Dietary Fiber 7g
28%
Sugars 27g
Protein 9g
18%
Vitamin A
1%
Vitamin C
6%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
