Ezekiel Food For Life sprouted grain tortilla
Clover sprouts
Shredded carrots and zucchini
Long Grain Brown Rice
Avacado
Braggs Ginger Sesame dressing
Shredded Dulse (I add this to almost everything so nutritious and yummy!! Also a GREAT beef jerky replacement!)
= YUM
Bragg’s as close to homemade that I have found
I have been doing different fall harvest blended soups…
Butternut squash, celery, purified water, very small amount of minced garlic, lots of minced ginger. Brought to boil then simmer on low for aprox 50 min. Then carefully ladle soup into blender, and blend. Then I have been adding the blended soup to already cooked Long Grain Brown rice , shredded dulse ( i put dulse into a dry blender and shred it), chopped up heirloom tomatoes, and sea salt if needed.
Also did a blended soup with golden beets, celery, and a green squash that was the shape of a small pumpkin, very small amount of garlic, lots of ginger, and tops of the beets on the very top of the beautifully yummy medley. Once again added to it the rice, and dulse, could not get good tomatoes for this one.
Blended anything seems to digest easier for me so thats why I blended these lovely little creations.
Get creative I am encouraging you to try these or come up with your own variations. Go with what feels and tastes right to you!!
Blessings to You and your yummy food, Cheers!
Equipment needed: Food Processor
Ingredients (organic of course): Avocado, Zucchini, Romaine Lettuce, Raw Unfiltered Apple Cider Vinegar (Bragg’s), fresh Thyme leaves.
Ingredients are listed in order of greater amounts, avocado being the greater used ingredient.
I blended it in the food processor until a slightly chunky consistency was obtained.
Enjoy!!!!
Pumpkin Delight!
I made this from a bunch of left over fresh organic pumpkin from the pie I made for my husband…
Fresh raw organic pie pumpkin blended until smooth in food processor or high powered blender (I had approx. 2 cups of fresh pumpkin). In the food processor you may need to add a little purified water. Add 2 tsp (teaspoons) pumpkin pie spice.. cinnamon, ginger, nutmeg (listed in order of greater amounts used, cinnamon being the most used). Then add Extra Virgin Unrefined Coconut Oil approx. 2 tbls (tablespoons). Sweeten with yacon syrup, agave nectar or stevia which ever you choose to desired sweetness (I used raw agave nectar). Blend and enjoy! I had some immediately last night right when I made it, it was very good. I refrigerated most of it over night and had it today as part of my Raw Thanksgiving ( I am sooo grateful) meal, it was very good.
P.S unrefined coconut oil creates a more solid pie or cake consistency when refrigerated.
Enjoy!
Many Blessings to You,
Cathi :0)
