Banana Coconut Cream Pie

Print Recipe
Banana Coconut Cream Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Servings
people
Ingredients
Crust:
Filling
Course Dessert
Servings
people
Ingredients
Crust:
Filling
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Crust:
  1. blend in Cuisinart until well mixed but may not be totally smooth
  2. cover the bottom of a pie man with dried, shredded coconut
  3. press crust into pan and up sides (Optional: put in dehydrator at 105*F for 30 minutes)
  4. place crust in refirgerator
Filling
  1. blend until smooth in cusinart or blender.
  2. pour into crust and place in refigerator and let sit overnight
Share this Recipe
 
Red Bell Pepper-Beet Flax Crackers

Red Bell Pepper-Beet Flax Crackers

Print Recipe
Red Bell Pepper-Beet Flax Crackers
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 20 mins
Cook Time 16 hours
Servings
Ingredients
Prep Time 20 mins
Cook Time 16 hours
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Soak 2 cups of flax seeds for a minute or 15 minutes in enough water to cover seeds
  2. Blend all other ingredients in the vitamix
  3. Mix the dressing with flax seeds after they have absorbed all the water and spread onto Teflex dehydrator sheets
  4. 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
  5. Break into squares and enjoy!
Recipe Notes

Break into squares and enjoy!

 

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

Share this Recipe
Raw Zucchini Pea Soup

Raw Zucchini Pea Soup

This is amazingly yummy, creamy smooth and delicious (oh, already said that! :))

Print Recipe
Raw Zucchini Pea Soup
veggie recipes - Zucchini pea soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 20 mins
Servings
Ingredients
Prep Time 20 mins
Servings
Ingredients
veggie recipes - Zucchini pea soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel the lemon and use whole, this will add tang and prevent avocado from turning brown.
  2. Vitamix above to very smooth consistency; use nut milk for desired consistency
  3. Season with salt and pepper to taste
  4. Garnish with peas, diced red onion or scallion, dulse flakes
  5. Enjoy close to room temp
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

Share this Recipe
Nori Rolls

Nori Rolls

Created by Odecy Soares

Print Recipe
Nori Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
rolls
Ingredients
Course Main Dish
Servings
rolls
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Lay a sushi mat on a cutting board.
  2. 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.
  3. 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.
  4. Make a line of carrots and then a line of jicama.
  5. Wet ingredients with a little lemon juice and Bragg Amino or South River Miso (made with Adzuki beans).
  6. Wet the edge farthest from you with water. This will seal the roll upon completion of the rolling process.
  7. 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.
  8. At this point, release the mat, pulling forward and rolling the remainder of the nori.
  9. 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!
  10. 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.
  11. Take the roll off the sushi mat and slice with a serrated knife along the lines on the nori.
  12. 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

Share this Recipe
Lemon Italian Ice

Lemon Italian Ice

Print Recipe
Lemon Italian Ice
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut lemons into halves crosswise.
  2. Juice lemons and add juice to a blender.
  3. Add 1 cup of ice and 1 dropper of Stevia per each lemon added.
  4. Blend until mixture is consistency of Italian ice.
  5. With a spoon, scoop out pulp from lemon rinds.
  6. Serve Italian ice in lemon rind, garnish with mint.
Recipe Notes

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

Share this Recipe

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.