by Bragg Bragg | Mar 6, 2017 | Recipes
A delicious and colorful mix of vegetables and beans that the whole family can enjoy!
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Bean Vegetable Salad
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Instructions
Soak beans and chickpeas overnight and then drain
Cut up cauliflower and cabbage and add to bowl of beans and chickpeas
Add olive oil, lemon juice, and salt
by Bragg Bragg | Mar 7, 2017 | Recipes
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Raisin Walnut Truffles
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Instructions
Chop 1 cup walnuts in food processor until well chopped but definitely not powdery; keep some texture to them. Set aside, mix in the cinnamon.
Put remainder of walnuts and other ingredients into food processor. Keep processing until it starts to form a wonderfully oily glob of a ball.
Hand roll this mixture into separate balls, about 20-25 of them. Roll the balls around in the chopped walnut mixture.
After above, roll the balls in the coconut flakes
by Bragg Bragg | Mar 7, 2017 | Recipes
From Raw Food for Dummies page 272
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Nacho ‘Cheese’ Kale Chips
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Instructions
Soak the cashews in water for 4 to 6 hours. Rinse and drain.
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.
by Bragg Bragg | Mar 7, 2017 | Recipes
This is amazingly yummy, creamy smooth and delicious (oh, already said that! :))
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Raw Zucchini Pea Soup
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Instructions
Peel the lemon and use whole, this will add tang and prevent avocado from turning brown.
Vitamix above to very smooth consistency; use nut milk for desired consistency
Season with salt and pepper to taste
Garnish with peas, diced red onion or scallion, dulse flakes
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
by Bragg Bragg | May 24, 2017 | Recipes
Sarah Mo
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MOROCCAN CARROT SALAD
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Instructions
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).
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
