Nacho ‘Cheese’ Kale Chips

Nacho ‘Cheese’ Kale Chips

From Raw Food for Dummies page 272

Print Recipe
Nacho ‘Cheese’ Kale Chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 45mins
Servings
Ingredients
Prep Time 45mins
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak the cashews in water for 4 to 6 hours. Rinse and drain.
  2. Shred carrots
  3. puree garlic
  4. 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.
  5. Wash and towel-dry the kale, remove stems (save for juicing) and put it in a large bowl.
  6. Toss the kale with sauce , making sure all the sauce is clinging to the leaves.
  7. 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

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
MOROCCAN CARROT SALAD

MOROCCAN CARROT SALAD

Sarah Mo

Print Recipe
MOROCCAN CARROT SALAD
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Salad
Servings
Ingredients
Course Salad
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix all ingredients (except carrots) in small bowl. Adjust flavors as needed. Add carrots to a large bowl, adding mixture in part to coating completely (you may have some vinaigrette leftover, depending on your taste).
  2. Refrigerate for at least two hours or up to 2 days, allowing flavors to meld.
Recipe Notes

Adapted from:
http://www.sprint2thetable.com/2011/08/moroccan-raw-carrot-salad/

 

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

Share this Recipe
Sweet and Spicy Raw Food Sushi Pate by Teriann Rafal

Sweet and Spicy Raw Food Sushi Pate by Teriann Rafal

Print Recipe
Sushi Pate
A cost effective pate you can make in a hurry that travels well, and is Big on Flavor! Who could ask for more? It has an initial sweetness that evolves into a savory spiciness, and crunch. All the flavors are there. Made without garlic, onions, sun dried tomatoes, or added oils, so fewer tears, and less work. Keep these ingredients on hand to enjoy anytime. Bon Appetite!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Japanese
Prep Time 20 minutes
Servings
bowl
Ingredients
Course Main Dish
Cuisine Japanese
Prep Time 20 minutes
Servings
bowl
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Blend ingredients together
  2. Want it spicier and less sweet? Cut the sweetener in half. Want it sweeter, and less spicy, cut the spice in half.
  3. Enjoy in a salads, wraps, sushi, in tacos, on crackers, or as a dip.
Share this Recipe

Creamy Pumpkin Soup

Print Recipe
Creamy Pumpkin Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer
Cuisine Raw Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Appetizer
Cuisine Raw Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place pumpkin, coconut cream, red pepper and water in a high-speed blender and blend until smooth and warm. It takes usually about 1 to 1.5 minutes to reach this consistency.
  2. Add the remaining ingredients and blend until combined.
Recipe Notes

Creamy, thick raw pumpkin soup that your taste buds will thank you for! Soup will keep in the fridge for 2 to 3 days.

Share this Recipe