by Joey Sutton | Apr 8, 2019 | Uncategorized
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Cauliflower and Pea Salad
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Instructions
blend dressing ingredients together in a food processor, and mix into salad
serve over a bed of arugala.
by Bragg Bragg | Apr 8, 2017 | Recipes
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Almond Butter Banana Ice Cream With just two ingredients, this frozen treat is almost too good to be true!
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Break the frozen bananas into chunks and toss them into a mini food processor along with the almond butter. Add a pinch of Himalayan sea salt if using unsalted almond butter (optional).
Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of water to help facilitate blending if necessary. The result should be a creamy, uniform ice cream.
Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a firmer, scoopable ice cream.
by Bragg Bragg | Apr 7, 2018 | Recipes
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Hummus Zucchini Dip by Clint Norton High source of antioxidants and vitamin C, good for heart health, high source of potassium, low in calories and carbs, and delicious!
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Mix all together and blend
add water to thicken and ground flax seeds too thin
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 Joey Sutton | Apr 9, 2019 | Uncategorized
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Zucchini Alfredo
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