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
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Zucchini Summer Soup
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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
by Joey Sutton | Mar 5, 2019 | Uncategorized
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Raw Collard Wrap
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Instructions
To prepare the collard leaves. wash the leaves, cut off the white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon.
To prepare the collard leaves. wash the leaves, cut off the white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon.
Let them soak for 10 minutes.
Dry the leaves off with paper towels and using a knife, thinly slice down the central route. (to make it easier to bend the leaves for wrapping
by Anny Wu | Mar 14, 2021 | Recipes
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Cucumber Noodles in Peanut Sauce
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Instructions
- In a small mixing bowl, combine peanut butter, maple syrup, tamari, lime juice, sea salt, water and chili oil. Chill in refrigerator while you prepare the noodles.
- Chop bok choy into thin slivers, chop cilantro and peanuts for garnish.
- Peel cucumbers and run through a spiralizer (or julienne them if prefered).
- Squeeze as much liquid out of the cucumber noodles, and combine with bok choy in a large bowl.
- Add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more or less peanut sauce to taste).
- Serve immediately garnished with cilantro and chopped peanuts.
