by Bragg Bragg | Apr 30, 2017 | Recipes
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Cauliflower with Avocado and Olives Prepared by Kathleen Anderson in the Eat to Thrive class. Inspired by Anna Marie Clement, PhD with Chefs Kelly Serbonich and Chad Sarno in their book, "Healthful Cuisine, 2nd edition.
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Instructions
In a mixing bowl combine all ingredients and season to taste. Serve on an endive, kale or lettuce leaf.
Voila!!!
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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Instructions
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 | Mar 7, 2017 | Recipes
This is amazingly yummy, creamy smooth and delicious (oh, already said that! :))
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Raw Zucchini Pea Soup
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Instructions
Peel the lemon and use whole, this will add tang and prevent avocado from turning brown.
Vitamix above to very smooth consistency; use nut milk for desired consistency
Season with salt and pepper to taste
Garnish with peas, diced red onion or scallion, dulse flakes
Recipe Notes
Use fresh organic peas and all spices if available; unsweetened nut milk
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
by Bragg Bragg | Mar 7, 2017 | Recipes
From Raw Food for Dummies page 272
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Nacho ‘Cheese’ Kale Chips
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Instructions
Soak the cashews in water for 4 to 6 hours. Rinse and drain.
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.
Wash and towel-dry the kale, remove stems (save for juicing) and put it in a large bowl.
Toss the kale with sauce , making sure all the sauce is clinging to the leaves.
Place the leaves ondehydrator trays. Dehydrate at 105 degrees until completely crisp, about 12 hours.
by Bragg Bragg | Mar 7, 2017 | Recipes
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Raisin Walnut Truffles
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Instructions
Chop 1 cup walnuts in food processor until well chopped but definitely not powdery; keep some texture to them. Set aside, mix in the cinnamon.
Put remainder of walnuts and other ingredients into food processor. Keep processing until it starts to form a wonderfully oily glob of a ball.
Hand roll this mixture into separate balls, about 20-25 of them. Roll the balls around in the chopped walnut mixture.
After above, roll the balls in the coconut flakes
