Zucchini Alfredo

by Bragg Bragg | Mar 6, 2017 | Recipes

Zucchini Alfredo

Prep Time

20 mins

Cook Time

20 mins

Servings

Ingredients

Prep Time

20 mins

Cook Time

20 mins

Servings

Ingredients

Instructions

Mix the ingredients except the zucchini in the Vitamix blender until smooth
Combine with zucchini
Optional: Chopped Walnuts and/or peppers, shredded carrots, sprouts, legume, or horseradish

Recipe Notes

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

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Pesto Stuffed Mushrooms

by Bragg Bragg | Mar 6, 2017 | Recipes

Pesto Stuffed Mushrooms

Prep Time

4 hours

Cook Time

20 mins

Servings

Ingredients

Prep Time

4 hours

Cook Time

20 mins

Servings

Ingredients

Instructions

Mix the salt, lemon juice and olive oil for the marinade together and pour over the de-stemmed mushrooms
Place the mushrooms on dehydrator sheets and dehydrate on 42 Celsius/110 Fahrenheit for approx 4 hours
Meanwhile, to make the filling, process all the pesto ingredients to the desired consistency in a blender
Once the mushrooms are ready, fill each one with the pesto sauce and serve

Recipe Notes

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

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Nacho ‘Cheese’ Kale Chips

by Bragg Bragg | Mar 7, 2017 | Recipes

From Raw Food for Dummies page 272

Nacho ‘Cheese’ Kale Chips

Prep Time

45mins

Servings

Ingredients

1/2 cup Cashews
1/2 cup Carrots
1/4 cup Water
1 tbsp nutritional yeast
1 tsp chili powder
1/4 tbsp lemon juice
1/2 tsp Salt
1/2 tsp garlic
1/4 tsp onion powder
1/4 tsp ground cumin
pinch cayenne pepper
1 pound kale

Prep Time

45mins

Servings

Ingredients

1/2 cup Cashews
1/2 cup Carrots
1/4 cup Water
1 tbsp nutritional yeast
1 tsp chili powder
1/4 tbsp lemon juice
1/2 tsp Salt
1/2 tsp garlic
1/4 tsp onion powder
1/4 tsp ground cumin
pinch cayenne pepper
1 pound kale

Instructions

Soak the cashews in water for 4 to 6 hours. Rinse and drain.
Shred carrots
puree garlic
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.

Recipe Notes

Use filtered water

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

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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.