Granola (vegan and raw)

by Anny Wu | Feb 21, 2022 | Uncategorized

Granola (vegan and raw)

Servings

Cups

Ingredients

Servings

Cups

Ingredients

Recipe Notes

1) Mix all the dry ingredients together in a large bowl.

2) Whisk together the maple syrup, water, coconut oil, cinnamon, nutmeg, and salt. Pour over dry ingredients and mix them well with your hands. If you’d like to make a sweeter granola, you can add another tbsp maple syrup, or a few drops of stevia; the amount listed is intended only to add gentle sweetness and to bind the granola together.

3) Dehydrate at 115 degrees for about 10-12 hours, or until granola is sticky but adhering firmly. Refrigerate till ready to use; this will help maintain crunch and texture!

It’s heavenly with blueberries, bananas, and almond milk—not to be missed!

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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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Zucchini Lasagne

by Bragg Bragg | Mar 3, 2017 | Recipes

Zucchini Lasagne

Prep Time

1 hour 15 mins

Cook Time

15 mins

Servings

Ingredients

1/2 zucchini peeled
2 cup spinach leaves tightly packed
1/2 Marinara sauce
1/2 ripe avocado
1 ripe tomato chopped
1/2 cup sun-dried tomatoes
1/2 red bell pepper chopped
2 tbsp extra virgin olive oil
1 tbsp minced basil
1 tsp oregano
1/4 tsp Salt
Dash cayenne

Prep Time

1 hour 15 mins

Cook Time

15 mins

Servings

Ingredients

1/2 zucchini peeled
2 cup spinach leaves tightly packed
1/2 Marinara sauce
1/2 ripe avocado
1 ripe tomato chopped
1/2 cup sun-dried tomatoes
1/2 red bell pepper chopped
2 tbsp extra virgin olive oil
1 tbsp minced basil
1 tsp oregano
1/4 tsp Salt
Dash cayenne

Instructions

Soak the sun-dried tomatoes for an hour
Marinara Sauce Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Sauce will keep for 3 days
Lasagne Thinly slice zucchini lengthwise into long, wide noodles (using a mandoline/sharp knife)
Place spinach in a food processor fitted with the S blade and pulse until finely chopped
Coat the bottom of a small square container with 2 tblsp of the Marinara sauce and arrange a third of the zucchini noodles in a layer over it
Top with 2 tblsp of Marinara sauce and adda layer of half of the avocado
Top with half of the spinach and press with spatula
Repeat this layering process
A third of the zucchini and 2 tblsp of Marinara sauce should remain
Layer zucchini on top and cover with sauce

Recipe Notes

This recipe makes 1 serving! The picture featured multiplied the recipe X4.

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Belgian Endive Salad with Walnuts

by Bragg Bragg | Mar 6, 2017 | Recipes

Belgian Endive Salad with Walnuts

Prep Time

20 mins

Cook Time

15mins

Servings

Ingredients

3 tbsp lemon juice
1 tbsp walnut or olive oil
Stevia
Salt
2 stalkes Belgian endive
2 large leafy greens
Chives finely chipped (or other herbs)
1 large handful walnuts roughly chopped

Prep Time

20 mins

Cook Time

15mins

Servings

Ingredients

3 tbsp lemon juice
1 tbsp walnut or olive oil
Stevia
Salt
2 stalkes Belgian endive
2 large leafy greens
Chives finely chipped (or other herbs)
1 large handful walnuts roughly chopped

Instructions

Dressing Combine lemon juice, olive oil, stevia in a glass jar. Add salt to taste. close the lid and shake wel
Taste and adjust the flavorings as needed
Belgian Endive Salad Cut the Belgian endive stalks lengthwise into thin wedges. Serve with the leafy greens
Top with chopped walnuts
Pour the dressing on top or serve on the side

Recipe Notes

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

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Zucchini Summer Soup

by Bragg Bragg | Mar 6, 2017 | Recipes

Enjoy the delicious crisp flavors of this fall inspired soup!
Adapted from: http://www.vegparadise.com/highestperch7.html

Zucchini Summer Soup

Prep Time

15mins

Cook Time

10mins

Servings

Ingredients

4 medium zucchinis
3 cups Water
1 1/2 tsp Salt
5 tbsp lemon juice or half lemon & lime juice
1/2 tsp Tamari
2 tsp chopped cilantro

Prep Time

15mins

Cook Time

10mins

Servings

Ingredients

4 medium zucchinis
3 cups Water
1 1/2 tsp Salt
5 tbsp lemon juice or half lemon & lime juice
1/2 tsp Tamari
2 tsp chopped cilantro

Instructions

Cut zucchinis in half lengthwise, then 1/2 inch slices
Put half of the zucchini and water into the blender and puree completely
Pour into tureen or large bowl
Add remaining ingredients to blender and puree completely. Pour into tureen and adjust seasoning if needed.
Chill or enjoy immediately with garnish of cilantro

Recipe Notes

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

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