Red Bell Pepper-Beet Flax Crackers

Red Bell Pepper-Beet Flax Crackers

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Red Bell Pepper-Beet Flax Crackers
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Prep Time 20 mins
Cook Time 16 hours
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Prep Time 20 mins
Cook Time 16 hours
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Rating: 5
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Instructions
  1. Soak 2 cups of flax seeds for a minute or 15 minutes in enough water to cover seeds
  2. Blend all other ingredients in the vitamix
  3. Mix the dressing with flax seeds after they have absorbed all the water and spread onto Teflex dehydrator sheets
  4. Dehydrate 12-16 hours at 105 degrees until almost all the way dry. Turnover and remove Teflex and score into squares. Continue drying until crisp
  5. Break into squares and enjoy!
Recipe Notes

Break into squares and enjoy!

 

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Zucchini Summer Soup

Zucchini Summer Soup

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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Prep Time 15mins
Cook Time 10mins
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Prep Time 15mins
Cook Time 10mins
Servings
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Instructions
  1. Cut zucchinis in half lengthwise, then 1/2 inch slices
  2. Put half of the zucchini and water into the blender and puree completely
  3. Pour into tureen or large bowl
  4. Add remaining ingredients to blender and puree completely. Pour into tureen and adjust seasoning if needed.
  5. Chill or enjoy immediately with garnish of cilantro
Recipe Notes

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

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Nacho ‘Cheese’ Kale Chips

Nacho ‘Cheese’ Kale Chips

From Raw Food for Dummies page 272

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Nacho ‘Cheese’ Kale Chips
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Prep Time 45mins
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Prep Time 45mins
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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

 

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‘Eggless Egg’ Salad Sandwiches

‘Eggless Egg’ Salad Sandwiches

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'Eggless Egg' Salad Sandwiches
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Salad Ingredients
Mayo Ingredients
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Salad Ingredients
Mayo Ingredients
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Instructions
  1. Remove cauliflower leaves. Break cauliflower into pieces.
  2. Add cauliflower into food processor and pulse until it's the size of rice.
  3. Place cauliflower into a large mixing bowl.
  4. Chop celery and pickles into quarter inch cubes and add to mixing bowl.
  5. Add mayo ingredients in blender and cream it to consistency of mayonnaise. If too thick, add a tablespoon of water at a time.
  6. Add mayo mixture to cauliflower and combine well.
  7. Use romaine leaf as sandwich. Scoop a couple of tablespoons of eggless “egg” salad onto romaine leaf and sprinkle with a little paprika.
  8. Roll up into a sandwich.
Recipe Notes

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

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Nutrition Facts
'Eggless Egg' Salad Sandwiches
Amount Per Serving
Calories 174 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 2282mg 95%
Potassium 1800mg 51%
Total Carbohydrates 31g 10%
Dietary Fiber 15g 60%
Sugars 11g
Protein 11g 22%
Vitamin A 493%
Vitamin C 332%
Calcium 19%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Sprouted Hummus

Sprouted Hummus

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Sprouted Hummus
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Instructions
Directions Sprouting Chickpeas
  1. Rinse dried chickpeas and pour into a wide-mouth mason jar.
  2. Cover chickpeas with 3 cups of water, and then cover the mason jar with sprouting lid or cheesecloth secured with rubber band.
  3. Soak for 12 hours.
  4. Drain and rinse the beans through the cloth. Then drain again.
  5. Store the jar out of direct sunlight at room temperature atop a kitchen towl. Lay the jar on its side with the bottom propped up so that excess water drains onto bowl.
  6. Rinse and drain the chickpeas once every 8-12 hours for 3 days. The tails should be the length of the bean.
  7. Rinse and drain once more. If you like to keep sprouted peas for salads, air dry sprouted peas before storing in a container or plastic bag and refrigerate for up to 5-7 days.
Directions Hummus
  1. Blend all ingredients in a food processor or blend until creamy.
  2. If adding more water, add 1 tablespoon at a time until desired consistency.
  3. Taste for flavor, adding anything extra you like.
Recipe Notes

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

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Nutrition Facts
Sprouted Hummus
Amount Per Serving
Calories 1243 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 8g 40%
Polyunsaturated Fat 9g
Monounsaturated Fat 26g
Sodium 80mg 3%
Potassium 2113mg 60%
Total Carbohydrates 136g 45%
Dietary Fiber 41g 164%
Sugars 23g
Protein 49g 98%
Vitamin A 25%
Vitamin C 41%
Calcium 40%
Iron 128%
* Percent Daily Values are based on a 2000 calorie diet.