#TBT on the Blog

Our first ever #TBT on the blog. Going back to our Eat Pure Thrive Raw Workshop. Here are some of our favorite recipes. 

CHIA SEED PUDDING WITH FRUIT

INGREDIENTS

1 cup almond or coconut milk

1 Tbsp chia seeds

1-2 Tbsp honey or pure maple syrup (depending on sweetness preference)

¼ tsp vanilla

¼ tsp cinnamon

choice of fruit…make it seasonal if possible!

PREPARATION

Mix ingredients all together. Let sit for at least 20-30 minutes but stir once or twice while it sits to avoid clumps. The longer it sits, the thicker it gets. Suggestion: if making it for breakfast mix all together night before and put in the refrigerator.

SERVES 2

KALE SALAD WITH CITRUS DRESSING 

INGREDIENTS

For Salad

One-two bunches of kale

Whole lemon

Sea salt

For Dressing

2 medium oranges, peeled & sectioned

4 tsp diced ginger

1 Tbsp diced garlic

1 tsp sea salt

1/8 tsp cayenne

½ cup hemp seeds

½ cup good olive oil

¼ cup avocado oil

½ cup filtered water

PREPARATION

For salad: Tear kale in small pieces and squeeze juice of one lemon on kale. Sprinkle with sea salt to taste. Massage kale with hands until the kale starts to break down. At this point add other greens if you desire. Set aside.

For dressing: Place oranges, ginger, garlic, sea salt, & cayenne in a blender and process on high for 30-40 seconds. And seeds and oils and blend more. Chill dressing if time allows to let flavors combine.

Toss all together and add enjoy!

SERVES 2

BASIC TAHINI DRESSING

INGREDIENTS

one whole lemon

2 Tbsp tahini

1 tsp apple cider vinegar

sea salt

hemp seeds

PREPARATION

Wisk together and add filtered water to desired consistency. You can play around with the amount of vinegar & water ratio depending on taste.

LIVE LASAGNA

With Basil Ricotta Cheese and Tomato Crème Sauce

INGREDIENTS

¼ cup fresh basil, tightly packed

3 ½ cups macadamia nuts

1 ¾ tsp. salt

1 tsp. freshly ground black pepper

4 tsp. plus ¼ cup apple cider vinegar

1 ½ cups filtered water

2 ½ cups tomatoes, blended

1 tsp. fresh oregano, minced

¼ cup plus 2 TB. Olive oil

6 TB. Filtered water

1 TB. Fresh rosemary

I large zucchini, thinly sliced lengthwise

1 large gold bar squash, thinly sliced lengthwise

1 bunch chard or rainbow chard, stems removed

4 large tomatoes, sliced

 PREPARATION

1.    Place ½ cup basil, 3 cups macadamia nuts. ½ teaspoon salt, ½ teaspoon black pepper, and 4 teaspoons apple cider vinegar in a food processor fitted with an S blade. Process for 20 seconds in a low speed, adding 1 ½ cups water as necessary slowly through the top. You might not need all the water. You want a lightly textured, ricotta like consistency with a semisweet and a basil taste. Overblending causes a pate consistency.

2.    To get an accurate measurement, blend enough tomatoes until you reach the 2 cup line on your blender.

3.    Add remaining half cup macadamia nuts, ¼ cup apple cider vinegar, ¼ cup olive oil, 1 teaspoon salt, remaining ½ half teaspoon black pepper, 6 tablespoons filtered water, and rosemary, and blend on high speed for 30 seconds until smooth.

4.    Toss zucchini and gold bar squash strips in remaining 2 tablespoons olive oil and remaining ¼ teaspoon salt. Allow to marinate for I hour if possible. Dehydrate at 110 degrees for that one hour if you like softer ‘’ noodles.’’

5.    Very lightly oil the bottom of a 13x9-inch pan. Place a layer of chard on the bottom. Add a layer of zucchini, then tomato, then ½ layer tomato sauce. Repeat and top with a final layer of zucchini.

6.    Serve immediately or wrap and refrigerate for 1 hour to overnight so the layers will come together. The refrigerated version is easier to serve, and the flavor is enhanced. Garnish with some of the leftover ingredients such as julienned chard, whole or julienned basil leaves, fresh oregano, and tomato.

Yields one 13x9 inch pan

“Calamari” (Made with King Oyster Mushrooms)

INGREDIENTS

10-12 King Oyster Mushrooms

¼ cup extra virgin olive oil

2 tbl fresh squeezed lemon

Sea salt

1cup ground flaxseed

¼ cup minced mixed herbs (basil/thyme/oregano)

1/4 tsp cayenne pepper

¼ tsp chili powder

freshly ground black pepper

PREPARATION

Cut stems off mushroom caps, slice stems crosswise into ¼ inch disks, with a small round cutter – cut circle out of center of each disk leaving a ring. Caps and center circle set aside for another use.

Toss Rings into olive oil/lemon juice and generous pinch of sea salt – marinate for 30 minutes.

In a large bowl, combine the flax seed, herbs, cayenne, chili powder, generous pinch of salt and pepper to taste.

Toss mushroom in breading and coat evenly.

Transfer to a mesh dehydrator tray and dehydrate for 2-3 hours until warm and slightly crispy.

Cocktail Sauce

 INGREDIENTS

3 cups chopped tomatoes

1cup sun dried tomatoes (soaked for an hour in warm water)

¼ cup grated fresh horseradish

2 small shallots, peeled and chopped

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

2 tsp red chili pepper flakes

1 tsp salt

PREPARATION

In a high speed blender blend all ingredients at low spin to chop and combine. Can also use food processor. The mixture should retain form and not be completely smooth.

We would love to get your feedback on the recipes and see your pictures on social media. Make sure you post on the SB Community Page on Facebook and tag us on Instagram.