Thrive Foods by Brendan Brazier

Author:Brendan Brazier
Language: eng
Format: epub, mobi
ISBN: 9780738215129
Publisher: Da Capo Press

• Heat the oil in a large skillet over medium heat until melted. Add the leek and the garlic and sauté for 2 minutes, stirring often, until the leeks have softened.

• Add the salt, Swiss chard, balsamic vinegar, lima beans, and red pepper flakes, and toss to combine.

• Cover the pan, reduce heat to medium-low, and cook for 4–5 minutes, until the chard has wilted. Remove from heat and serve immediately.

South of the Border Coleslaw

A fresh take on coleslaw.

Time: 15 minutes active; cashew soak time • Makes 4–6 servings

½ cup cashews, soaked in water for 1–2 hours

½ cup cashew soak water

2 tsp apple cider vinegar

2 large Medjool dates, pits removed

½ packed cup fresh cilantro, plus more for garnish

½ tsp sea salt

8 cups finely shredded green cabbage (shredded as thinly as possible)

1 cup shredded carrots

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