Name: Croquettes
Total time: 20 min
Yield: 10 people
Ingredients: 3 cloves garlic; 3 tablespoons fresh sage; 3 tablespoons rosemary; 1 tablespoon thyme; 1/2 bunch parsley; 2 cups walnuts (soaked); 2 cups Almonds (soaked); 2 cups sunflower seeds (soaked); 1/4 cup nama shoyu; 1 white onion (chopped fine); 5 celery sticks (chopped fine); 1/2 cup Water; 1/3 cup olive oil; himilayan crystal salt (to taste)

Croquettes

by Joey Sutton | Mar 21, 2019 | Uncategorized

Croquettes

Prep Time

20 minutes

Passive Time

9-10 hours

Servings

people

Ingredients

3 cloves garlic
3 tablespoons fresh sage
3 tablespoons rosemary
1 tablespoon thyme
1/2 bunch parsley
2 cups walnuts soaked
2 cups Almonds soaked
2 cups sunflower seeds soaked
1/4 cup nama shoyu
1 white onion chopped fine
5 celery sticks chopped fine
1/2 cup Water
1/3 cup olive oil
himilayan crystal salt to taste

Prep Time

20 minutes

Passive Time

9-10 hours

Servings

people

Ingredients

3 cloves garlic
3 tablespoons fresh sage
3 tablespoons rosemary
1 tablespoon thyme
1/2 bunch parsley
2 cups walnuts soaked
2 cups Almonds soaked
2 cups sunflower seeds soaked
1/4 cup nama shoyu
1 white onion chopped fine
5 celery sticks chopped fine
1/2 cup Water
1/3 cup olive oil
himilayan crystal salt to taste

Instructions

place seasoning in food processor and process well
add walnuts, almonds, sunflower seeds, and nama shoyu and process again
add olive oil and enough water to blend so that the micture will stick together
turn out into a large bowl
add onion, celery, and salt
shape into croquettes and place on teflex sheet
place in dehydrator at 110 degrees for 3-4 hours
carefully turn over while reoving teflex sheet and dehydrate for another 6 hours, or until dry on the outside.

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Red Quinoa Kale Salad

by Anny Wu | Feb 21, 2022 | Uncategorized

Red Quinoa Kale Salad

Servings

Ingredients

Salad

4 cups packed, chopped kale
1 cup prepared red quinoa (or any variety)
3/4 cup mandarin segments
1 tbsp olive oil
1/2 cup dried cranberries
1/2 cup prepared chick peas
2-3 tbsp sumac (see notes below)

Dressing

Servings

Ingredients

Salad

4 cups packed, chopped kale
1 cup prepared red quinoa (or any variety)
3/4 cup mandarin segments
1 tbsp olive oil
1/2 cup dried cranberries
1/2 cup prepared chick peas
2-3 tbsp sumac (see notes below)

Dressing

Recipe Notes

Directions

1. Add chopped kale and olive oil to bowl and vigorously massage for at least 5 minutes

2. Add remaining salad ingredients

3. In a blender combine all dressing ingredients and process until liquidfied

4. Pour dressing over salad and mix to incorporate

***Sumac tastes tangy, but it’s also great at boosting the immune system. Sumac is high in antioxidants that help fight inflammation in the body and disease causing free radicals. All parts of the plant can be used medicinally. The bark and leaves are both astringent due to the amount of tannins, while the berries are high in Vitamin C.

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Quick Cashew Concoction

by Bragg Bragg | Mar 3, 2017 | Recipes

Quick Cashew Concoction

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Prep Time

10

Cook Time

10

Servings

Ingredients

1 cup Cashews Soak for easier blending
1/3 cup Water
1-2 tbsp olive oil
1 tbsp Salt

Prep Time

10

Cook Time

10

Servings

Ingredients

1 cup Cashews Soak for easier blending
1/3 cup Water
1-2 tbsp olive oil
1 tbsp Salt

Instructions

1.Blend all ingredients in blender until smooth-add any seasoning of your choice
2. Enjoy with a meal, or as appetizer dip, dressing for salad or sweeten it up for a pudding like dessert

Recipe Notes

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

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Kale Chips

by Bragg Bragg | Mar 3, 2017 | Recipes

Kale Chips

Prep Time

15 mins

Cook Time

2 hours 30 mins

Servings

Ingredients

1 head Green Kale
1 head Red Kale
2 tbsp olive oil
1/2 tsp thyme
1/2 tsp pink Himalayan salt fine
1/2 tsp cumin

Prep Time

15 mins

Cook Time

2 hours 30 mins

Servings

Ingredients

1 head Green Kale
1 head Red Kale
2 tbsp olive oil
1/2 tsp thyme
1/2 tsp pink Himalayan salt fine
1/2 tsp cumin

Instructions

Wash kale and strip from stalk
Crush the thyme
Bring the: olive oil, thyme, salt, and cumin to mix together. Add the kale mixing it by hand
Put in the dehydrator for about 2 1/2 hours
Enjoy!

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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