sunflower seeds Archives - Eat to Thrive

Kale Avocado Salad

Kale Avocado Salad

by Bragg Bragg | Mar 6, 2017 | Recipes

Kale Avocado Salad

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Prep Time

8 hours

Cook Time

10 mins

Servings

Ingredients

1 bunch curly kale, chopped (about 8 to 10 cups)
2 avocados diced
1 cup sunflower seeds soaked for 6 to 8 hours
3-4 tbsp freshly squeezed lemon juice
1/2 tsp sea salt

Prep Time

8 hours

Cook Time

10 mins

Servings

Ingredients

1 bunch curly kale, chopped (about 8 to 10 cups)
2 avocados diced
1 cup sunflower seeds soaked for 6 to 8 hours
3-4 tbsp freshly squeezed lemon juice
1/2 tsp sea salt

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Instructions

Chop kale into small pieces and add into large bowl
Mix together dressing with kale
Massage the dressing into the kale with your hands. This will soften it almost immediately.
Add the diced avocado
Drain and rinse the sunflower seeds and add them to the salad as well

Recipe Notes

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

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Raw Mac n Cheese

Raw Mac n Cheese

by Bragg Bragg | Mar 6, 2017 | Uncategorized

Makes 2 cups

Raw Mac n Cheese

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Servings

Ingredients

2 cups zucchini (spiralized)
1 cup Raw Cheese
1 cup sunflower seeds soaked overnight and drained
1/4 cup red bell peppers coarsely chopped
3 tbsp olive oil
2 tbsp yellow miso
2 tbsp lemon juice
1/4 tsp sea salt
1/4 tsp turmeric
1 tbsp raw hot sauce (optional)

Servings

Ingredients

2 cups zucchini (spiralized)
1 cup Raw Cheese
1 cup sunflower seeds soaked overnight and drained
1/4 cup red bell peppers coarsely chopped
3 tbsp olive oil
2 tbsp yellow miso
2 tbsp lemon juice
1/4 tsp sea salt
1/4 tsp turmeric
1 tbsp raw hot sauce (optional)

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Instructions

Place all Raw Cheese ingredients in blender at high speed until smooth.

Recipe Notes

Cheese may be stored in an airtight container, in refrigerator, for up to 4 days

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

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Cucumber Sunny Pate Appetizer

by Joey Sutton | Mar 21, 2019 | Uncategorized

Cucumber Sunny Pate Appetizer

Course

Prep Time

10 hours

Cook Time

15 minutes

Servings

people

Ingredients

1.5 cup sunflower seeds soaked for 10 hours, sprouted 4 hours
1/2 cup lemon juice
1/4 cup sesame tahini
1/8 cup south river miso tamari
2 Tablespoons chopped parsley
1/2 Red Pepper
1 Cucumber

Course

Prep Time

10 hours

Cook Time

15 minutes

Servings

people

Ingredients

1.5 cup sunflower seeds soaked for 10 hours, sprouted 4 hours
1/2 cup lemon juice
1/4 cup sesame tahini
1/8 cup south river miso tamari
2 Tablespoons chopped parsley
1/2 Red Pepper
1 Cucumber

Instructions

Process all but the cucumber and red pepper in the food processor
slice the cucumber 1/8 thick
spread with sunny pate
put the red pepper bits on top with a bit of parsley

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Veggie Dip Pate

by Joey Sutton | Mar 21, 2019 | Uncategorized

Veggie Dip Pate

Course

Cook Time

15 minutes

Servings

Ingredients

2 cups sunflower seeds soaked overnight
1 cup Almonds soaked overnight
1/4 cup lemon juice
1 tablespoon Nama shoyu raw soy sauce
1/4 cup fresh parsley or 1 tablespoon dried
1 cup Red Pepper
1 cup zucchini or yellow squash
1/2 cup sundried tomatoes soaked 4 hours or overnight
1 onion
3 cloves garlic

Course

Cook Time

15 minutes

Servings

Ingredients

2 cups sunflower seeds soaked overnight
1 cup Almonds soaked overnight
1/4 cup lemon juice
1 tablespoon Nama shoyu raw soy sauce
1/4 cup fresh parsley or 1 tablespoon dried
1 cup Red Pepper
1 cup zucchini or yellow squash
1/2 cup sundried tomatoes soaked 4 hours or overnight
1 onion
3 cloves garlic

Instructions

mix all ingredients in food processor (put nuts in last)
taste and add additional seasonings if necessary
serve with veggies such as cucumbers, zucchini, bell pepper, squash, carrots, celery.

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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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