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Our Thursday Night Menu

 Raw Green Sweet Potato Salad   

Thursday 22nd

Plant-Based Cooking Class
BBQ Jackfruit Sloppy joe 
​Leafy Greens w/Sunflower Seeds and
Cranberries. Dressing Dijon Mustard Vinaigrette.
1st Hot Tea Anti-Inflammatory Tea Turmeric Powder, Fresh Ginger, Olive Oil.
​2nd Hot Tea Cinnamon Ginger Immunity Elixir Ground
Cinnamon, Grated fresh Ginger or Ground Ginger, Juiced

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Raw Green Sweet Potato Salad
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1 pound kale or collards – finely shredded
1 small sweet potato shredded
Vegan raw mayo
1 cup soaked raw cashews
3/4 cup of water (as nedded)
3 tbs nutritional teast
3sm cloves of garlic
1 sm onion (your choice)
1 tsp apple cider vinegar
1 med avocado
1 cup dried cranberries

JEI’S FRUIT SALAD
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Cantaloupe
Watermelon
Pineapple
Cucumber
Honeydew Melon
Apple
Mango
Pears
Tangerines
Tajin
Dressing Raw Honey, Lime juice, Glazed W/Strawberry Balsamic Vinaigrette

VEGGIE WRAP SPINACH OR DRIED SHELL
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Carrots
Zucchini
Sorted Bell Peppers
Cucumber
Squash
Avocado
Hummus
Basil Pesto

​Zucchini and Carrot Fries
Ingredients
Makes 4 per serving
2 tbsp. Olive Oil
2 cups sliced zucchini
2 cups sliced carrots
Seasoning of choice
 
Directions
Preheat EOC to 423 degrees, cut veggies julienne style about 3-inch per stick.
A light layer of olive oil. Coat veggies in seasoning of your choice and bake for 20 minutes or until golden brown tossing halfway through.
Use combination like sea salt and red pepper, paprika, cumin, cayenne, thyme, rosemary, sage, Italian, old bay etc.
Your imagination is the limit.

Fruit Salad/ Melon
Watermelon
Honeydew Melon
Cucumber
Cilantro
Dressing Raw Honey lime

Strawberry/Watermelon
Strawberries
Watermelon
Pineapple

​My Homemade German Style Dressing
3oz Water
3/4 cup Extra Virgin Olive Oil
2 tbsp. Mild season rice vinegar
2 tbsp German seasoned vinegar
3 Cloves garlic
Basil (to your taste)
1/2 tsp Oregano
1 ea. Lemon w/zest
1/4 tsp turmeric
1/4 tsp tomato powder or sundried tomato
Chopped assorted bell peppers
1/2 small red onion
1 tbs Raw honey or Agave
Himalaya salt/ seed mix black pepper crushed
Blend until mixed

​Cucumber/Zucchini/Granny Apples
w/German NR1 Dressing Dill & Krauter Vinaigrette / Basil & Lemon Vinaigrette
 
Baby Arugula Mix Grain Salad
Seven Whole Grains
Mix Beans
Ancient Grains
w/German NR1 Dressing Dill & Krauter Vinaigrette / Garlic Vinaigrette
Olive Oil & Vinegar / Basil & Lemon Vinaigrette
 
Beet Salad / Red Cabbage
Carrots
Apples
Beets
Purple Cabbage
Cranberries
w/Apple Cider, Raw Honey, Olive Oil, Himalaya Salt, Pepper 

Spring Mix Baby Spinach
Carrots
Tomatoes 
Cucumber
Bell Peppers Sorted
Apple
Craisins mix berries
W/ Raspberry Vinaigrette / Basil & lemon Vinaigrette

Spring Mix Baby Spinach
All Color Paprika
Cucumber
Zucchini 
Squash
Apple
Carrots
Dried Cranberry 

W/ Raspberry Vinaigrette / Basil & lemon Vinaigrette
​German Style Dressing

Cucumber/Zoodle Salad Dressing
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1 ea. Lemon or Lime
2 ea. Cloves Garlic
1 lg Thumb Ginger
1 cup raw pumpkin seeds
1 tsp. raw honey
Himalayan salt & Grand pepper seed
4 oz Water (For less creamy add more )
Blend until smooth and creamy

Cucumber/Zucchini Zoodle Salad
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1 ea. Lg Cucumber
1 ea. Lg Zucchini
1 ea. Lg Carrot
Chopped Parsley (to your taste)
Chopped Green Onions (to your taste)
Cut in spaghetti swirls