Sprouted Hummus

Sprouted Hummus

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Sprouted Hummus
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Servings
Cups
Ingredients
Servings
Cups
Ingredients
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Instructions
Directions Sprouting Chickpeas
  1. Rinse dried chickpeas and pour into a wide-mouth mason jar.
  2. Cover chickpeas with 3 cups of water, and then cover the mason jar with sprouting lid or cheesecloth secured with rubber band.
  3. Soak for 12 hours.
  4. Drain and rinse the beans through the cloth. Then drain again.
  5. Store the jar out of direct sunlight at room temperature atop a kitchen towl. Lay the jar on its side with the bottom propped up so that excess water drains onto bowl.
  6. Rinse and drain the chickpeas once every 8-12 hours for 3 days. The tails should be the length of the bean.
  7. Rinse and drain once more. If you like to keep sprouted peas for salads, air dry sprouted peas before storing in a container or plastic bag and refrigerate for up to 5-7 days.
Directions Hummus
  1. Blend all ingredients in a food processor or blend until creamy.
  2. If adding more water, add 1 tablespoon at a time until desired consistency.
  3. Taste for flavor, adding anything extra you like.
Recipe Notes

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

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Nutrition Facts
Sprouted Hummus
Amount Per Serving
Calories 1243 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 8g 40%
Polyunsaturated Fat 9g
Monounsaturated Fat 26g
Sodium 80mg 3%
Potassium 2113mg 60%
Total Carbohydrates 136g 45%
Dietary Fiber 41g 164%
Sugars 23g
Protein 49g 98%
Vitamin A 25%
Vitamin C 41%
Calcium 40%
Iron 128%
* Percent Daily Values are based on a 2000 calorie diet.

Hummus Zucchini Dip by Clint Norton

Hummus Zucchini Dip by Clint Norton

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Hummus Zucchini Dip by Clint Norton
High source of antioxidants and vitamin C, good for heart health, high source of potassium, low in calories and carbs, and delicious!
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Course Appetizer
Cuisine Raw Vegan
Prep Time 15 minutes
Servings
bowl of dip
Ingredients
Course Appetizer
Cuisine Raw Vegan
Prep Time 15 minutes
Servings
bowl of dip
Ingredients
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Instructions
  1. Mix all together and blend
  2. add water to thicken and ground flax seeds too thin
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Quinoa Salad by Geisa DeFreitas

Quinoa Salad by Geisa DeFreitas

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Quinoa Salad
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Course Salad
Cuisine Raw Vegan
Prep Time 10 minutes
Servings
people
Course Salad
Cuisine Raw Vegan
Prep Time 10 minutes
Servings
people
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Rating: 0
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Instructions
  1. Boil 4 cups of water with a pinch of salt
  2. When the water boils, turn off the stove and place the quinoa.
  3. Cover the pan and let it sit for 30 - 45 minutes (The grain will absorb the water)
  4. Cool it down (usually leave in refrigerator overnight)
  5. Mix all ingredients in a bowl.
Recipe Notes

Quinoa is high in fiber, protein and has a low glycemic index. These properties have all been linked to weight loss and improved health. Try your quinoa salad that will also help you in balance your weight!

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Walnut Dill Pesto on Cucumber

Walnut Dill Pesto on Cucumber

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Walnut Dill Pesto on Cucumber
This is a take-off on a more traditional walnut pate/pesto. My own creation. Adjust to your own taste.
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Rating: 5
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Prep Time 20 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. slice cucumber, lay flat out on serving dish and set aside.
  2. combine walnuts, greens, and oil in processor.
  3. mix in chopped dill and salt to taste.
  4. cover each cucumber slice with a dollop of pesto mix.
  5. garnish each with a small slice of red pepper and a sprout (or pea).
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Colorful Raw Lasagna by Cleo Weinberg

Colorful Raw Lasagna by Cleo Weinberg

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Colorful Raw Lasagna
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Course Main Dish
Cuisine Raw Vegan
Prep Time 2 hours
Passive Time 2-3 hours
Servings
people
Ingredients
Nut Cheese
Walnut meat layer
Tomato Sauce
Green Pesto
Spinach Layer
Lasagna
Course Main Dish
Cuisine Raw Vegan
Prep Time 2 hours
Passive Time 2-3 hours
Servings
people
Ingredients
Nut Cheese
Walnut meat layer
Tomato Sauce
Green Pesto
Spinach Layer
Lasagna
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Instructions
Nut Cheese
  1. Process all ingredients together, adding as little water as possible, until a fluffy consistency is achieved.
Walnut meat layer
  1. Grind all ingredients in a food processor, leaving the mixture slightly chunky
Green Pesto
  1. Process all ingredients, leaving plenty of chunkiness!
Spinach Layer
  1. 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
  1. dry the zucchini with paper towels.
  2. Line the base of your dish with a layer of the zucchini strips, overlapping them slightly
  3. On top of this, put down a layer of walnut meat, the the cheese, then tomato sauce, and finally pesto on top.
  4. Add on another layer of slightly overlapping zucchini strips
  5. Repeat step 3, then add an additional layer of wilted spinach.
  6. Add the final layer of zucchini strips
  7. Placing the whole dish in the fridge for several hours will firm it up slightly, which will make it easier to cut into portions.
  8. Garnish with black pepper and a sprig of basil.
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