Name: Chunky Monkey Ice Cream
Yield: 4 people
Ingredients: 3 bananas (sliced and frozen); 3 Tablespoons almond butter; 1 Teaspoon vanilla; 1 Teaspoon cinnamon; 1/4 cup cherries or other frozen fruit (frozen)

Chunky Monkey Ice Cream

by Joey Sutton | Mar 11, 2019 | Uncategorized

Chunky Monkey Ice Cream

Course

Dessert

Prep Time

15 minutes

Servings

people

Ingredients

3 bananas sliced and frozen
3 Tablespoons almond butter
1 Teaspoon vanilla
1 Teaspoon cinnamon
1/4 cup cherries or other frozen fruit frozen

Course

Dessert

Prep Time

15 minutes

Servings

people

Ingredients

3 bananas sliced and frozen
3 Tablespoons almond butter
1 Teaspoon vanilla
1 Teaspoon cinnamon
1/4 cup cherries or other frozen fruit frozen

Instructions

Thaw the bananas for ten minutes
Thaw the bananas for ten minutes.
Place in a food processor and process until smooth and creamy.
Add remainign ingredients and pulse a few times until coarsly mixed.
place in bowls, add toppings and ENJOY!!!!!

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Raw Collard Wrap

by Joey Sutton | Mar 5, 2019 | Uncategorized

Raw Collard Wrap

Course

Appetizer, Main Dish

Servings

people

Ingredients

4 collard leaves large
1 red bell pepper
2-3 ounces alfalfa sprouts
1 squeeze of lime
1 cup raw walnuts or pecans
1 tablespoon Tamari
1/2 teaspoon minced garlic
1/2 teaspoon grated ginger
1 teaspoon olive oil

Course

Appetizer, Main Dish

Servings

people

Ingredients

4 collard leaves large
1 red bell pepper
2-3 ounces alfalfa sprouts
1 squeeze of lime
1 cup raw walnuts or pecans
1 tablespoon Tamari
1/2 teaspoon minced garlic
1/2 teaspoon grated ginger
1 teaspoon olive oil

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

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Cranberry Orange Spinach Salad

by Bragg Bragg | Jun 2, 2018 | Recipes

Cranberry Orange Spinach Salad

This raw vegan salad is an excellent source of vitamins, protein, iron, and magnesium. It contains no fat, and most importantly, it is delicious!

Course

Dressings, Salad

Prep Time

20 minutes

Servings

people

Ingredients

Salad

10 ounces organic spinach
1/4 red onion sliced thinly
3 oranges peeled and sliced
1/2 pound dried cranberries

Dressing

1/4 cup olive oil
1 lime or lemon
1 pinch sea salt

Course

Dressings, Salad

Prep Time

20 minutes

Servings

people

Ingredients

Salad

10 ounces organic spinach
1/4 red onion sliced thinly
3 oranges peeled and sliced
1/2 pound dried cranberries

Dressing

1/4 cup olive oil
1 lime or lemon
1 pinch sea salt

Instructions

Place spinach in a large salad bowl
Toss with red onions, sliced oranges and dried cranberries
Mix olive oil and squeezed lemon in a separate bowl to make dressing
Dress salad, and toss

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Colorful Raw Lasagna by Cleo Weinberg

by Bragg Bragg | May 12, 2018 | Recipes

Colorful Raw Lasagna

Course

Main Dish

Cuisine

Raw Vegan

Prep Time

2 hours

Passive Time

2-3 hours

Servings

people

Ingredients

Nut Cheese

2 cups Cashews soaked 4 hours or more
1 cup pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 yellow pepper
2 tablespoons fresh parsley
1 tablespoon fresh thyme
1/2 teaspoon Salt
1/2 cup Water as needed

Walnut meat layer

1/2 cup walnuts soaked 1 hour
1 cup sun-dried tomatoes soaked for 1 hour or more
2 teaspoons dried oregano
1 tablespoon dark/brown miso
2 teaspoons dried sage
1 tablesppon nama shoyu
1/2 teaspoon cayenne pepper
1 tablespoon olive oil

Tomato Sauce

1 1/2 cups sun-dried tomatoes soaked for 1 hour or more
2 soft dates
2 cloves garlic
2 cups tomato seeded, and chopped
1 tablespoon dried oregano
2 tablspoons olive oil
2 tablespoons lemon juice
2 tablespoons dried onions

Green Pesto

1 cup basil leaves tightly packed
1 cup beet leaves tightly packed
3/4 cup pine nuts or walnuts
3 tablespoons olive oil
1/2 teaspoon Salt
1 garlic clove
1 tablespoon lemon juice

Spinach Layer

6 cups torn spinach
5 tablespoons dried oregano
1 teaspoon olive oil
1/4 teaspoon Salt

Lasagna

5 medium zucchini cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon of olive oil for 10 minutes
pinch of black pepper
sprigs of basil

Course

Main Dish

Cuisine

Raw Vegan

Prep Time

2 hours

Passive Time

2-3 hours

Servings

people

Ingredients

Nut Cheese

2 cups Cashews soaked 4 hours or more
1 cup pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 yellow pepper
2 tablespoons fresh parsley
1 tablespoon fresh thyme
1/2 teaspoon Salt
1/2 cup Water as needed

Walnut meat layer

1/2 cup walnuts soaked 1 hour
1 cup sun-dried tomatoes soaked for 1 hour or more
2 teaspoons dried oregano
1 tablespoon dark/brown miso
2 teaspoons dried sage
1 tablesppon nama shoyu
1/2 teaspoon cayenne pepper
1 tablespoon olive oil

Tomato Sauce

1 1/2 cups sun-dried tomatoes soaked for 1 hour or more
2 soft dates
2 cloves garlic
2 cups tomato seeded, and chopped
1 tablespoon dried oregano
2 tablspoons olive oil
2 tablespoons lemon juice
2 tablespoons dried onions

Green Pesto

1 cup basil leaves tightly packed
1 cup beet leaves tightly packed
3/4 cup pine nuts or walnuts
3 tablespoons olive oil
1/2 teaspoon Salt
1 garlic clove
1 tablespoon lemon juice

Spinach Layer

6 cups torn spinach
5 tablespoons dried oregano
1 teaspoon olive oil
1/4 teaspoon Salt

Lasagna

5 medium zucchini cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon of olive oil for 10 minutes
pinch of black pepper
sprigs of basil

Instructions

Nut Cheese

Process all ingredients together, adding as little water as possible, until a fluffy consistency is achieved.

Walnut meat layer

Grind all ingredients in a food processor, leaving the mixture slightly chunky

Green Pesto

Process all ingredients, leaving plenty of chunkiness!

Spinach Layer

Place all ingredients in a bowl to marinate and wilt for 1 hour or longer. Putting the covered bowl in a dehydrator ill help this process, but its not essential.

Assembly of Lasagna

dry the zucchini with paper towels.
Line the base of your dish with a layer of the zucchini strips, overlapping them slightly
On top of this, put down a layer of walnut meat, the the cheese, then tomato sauce, and finally pesto on top.
Add on another layer of slightly overlapping zucchini strips
Repeat step 3, then add an additional layer of wilted spinach.
Add the final layer of zucchini strips
Placing the whole dish in the fridge for several hours will firm it up slightly, which will make it easier to cut into portions.
Garnish with black pepper and a sprig of basil.

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Almond Sauce

by Bragg Bragg | May 5, 2018 | Uncategorized

Almond Sauce over spring rolls

Almond Sauce

Servings

Ingredients

1 cup almond butter
2 tablespoons Ginger
1/2 cup Water
4 tablespoons lemon juice
1/4 cup maple syrup can be substituted with other sweetner
1/2 teaspoon sea salt
4 teaspoons sesame oil
2-3 garlic cloves regular size
1/4-1/2 teaspoon cayenne pepper

Servings

Ingredients

1 cup almond butter
2 tablespoons Ginger
1/2 cup Water
4 tablespoons lemon juice
1/4 cup maple syrup can be substituted with other sweetner
1/2 teaspoon sea salt
4 teaspoons sesame oil
2-3 garlic cloves regular size
1/4-1/2 teaspoon cayenne pepper

Instructions

Combine all the ingredients together in a blender or food processor. Blend until well combined. Add water if too thick.
Serve over any veggies, salads, noodles, or spring rolls, or use as a dip! Enjoy!

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