by Bragg Bragg Mar 3, 2017 | Recipes
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Cook Time 2 hours 30 mins
Cook Time 2 hours 30 mins
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Instructions
Wash kale and strip from stalk
Bring the: olive oil, thyme, salt, and cumin to mix together. Add the kale mixing it by hand
Put in the dehydrator for about 2 1/2 hours
by Bragg Bragg Mar 6, 2017 | Recipes
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Zucchini Alfredo
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Instructions
Mix the ingredients except the zucchini in the Vitamix blender until smooth
Optional: Chopped Walnuts and/or peppers, shredded carrots, sprouts, legume, or horseradish
by Bragg Bragg Jul 10, 2017 | Uncategorized
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Zucchini Linguini with Marinara Sauce
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Instructions
Peel zucchini, cut off ends, spiralize, and put in a bowl
Cut noodles into 2-3 inches in length
Stir in virgin olive oil, oregano, basil, and thyme to marinate while preparing sauce
Put all of sauce ingredients in a blender and blend. If too thick, thin with soak water from sun-dried tomatoes
Pour sauce over noodles and serve immediately
Nutrition Facts
Zucchini Linguini with Marinara Sauce
Amount Per Serving
Calories 428Calories from Fat 234
% Daily Value*
Total Fat 26g40%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Sodium 323mg13%
Potassium 1666mg48%
Total Carbohydrates 52g17%
Dietary Fiber 13g 52%
Sugars 34g
Protein 9g18%
Vitamin A 75%
Vitamin C 192%
Calcium 31%
Iron 40%
* Percent Daily Values are based on a 2000 calorie diet.
by Bragg Bragg Apr 20, 2018 | Recipes
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Creamy Pumpkin Soup
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Instructions
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.
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.
by Joey Sutton Mar 21, 2019 | Uncategorized
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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.
