Volume 2 Issue 4

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Page 29 of 35

Page 30 | Abby's Magazine - From Our Café From Our Café From Our Café Organic Spinach Salad RAW Cacao Nib Banana Fruit Roll Up Organic Quinoa Pasta Salad Prep Time: 10 minutes Cook Time: 20-25 minutes Serves 4 Prep Time: 10 minutes Cook Time: 12-24 hours in dehydrator Prep Time: 30 minutes Cook Time: 10 minutes 3 cups fresh org. spinach ½ cup org. walnuts ½ box (6oz) org. blueberries ½ Tbs. Balsamic vinegar 1 Tbs. org. Safflower oil Himalayan sea salt to taste Approximately 8 ripe org. bananas (with spots) ½ cup of org. cacao nibs ½ pack of Gluten-free quinoa pasta 1 ½ cup freshly chopped org. tomatoes 6 stalks of chopped org. green onions 1 cup chopped org. bell pepper "use a variety of colors" ½ head of chopped org. broccoli 1 ½ Tbs of org. Safflower oil 1 handful of chopped fresh org. basil leaves Use Himalayan sea salt and org. black pepper to taste Mix all ingredients together in a big bowl. Serve and enjoy. Cut peeled bananas in half and place in food processor. With "S" blade attachment blend until there is a smooth, thick liquid-like texture. Add cacao nibs. Spread on Paraflex dehydrator sheets and dehydrate at 110° for 6-12 hours. Check. Flip over and peel off Paraflex sheet. Place on dehydrator sheets for another 6-12 hours until done. Cut into strips. Roll up and enjoy! Cook quinoa pasta in boiling water for 10 minutes. Drain pasta and toss in the rest of the ingredients. Enjoy! "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R Serves 4 Serves 4 NF NF R SF SF DF DF GF GF V EF EF R SF SF DF DF GF GF V EF EF NF NF SF SF DF DF GF GF V EF EF

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