Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life

zest
Sea salt to taste
1/4 cup Popped Amaranth (p. 209)
     
    In a food processor, process all ingredients together except amaranth. Remove the mixture from the food processor; work amaranth into it by hand.
     
    Makes approximately 12 1 -3/4 ounce bars.
     

     

Mango Coconut Energy Bars
     
    With a tropical flavor, high electrolyte content, and energy-producing coconut, these bars are ideal for long physically demanding days.
     
     
    3/4 cup fresh or soaked dried dates
1/2 cup chopped mango
1/2 cup ground flaxseed
1/2 cup soaked or cooked quinoa
1/4 cup macadamia nuts
1 tsp cinnamon
1 tsp lemon zest
Sea salt to taste
1/4 cup shredded coconut
     
     
    In a food processor, process all ingredients together except coconut. Remove the mixture from the food processor; work coconut into it by hand.
     
    Makes approximately 12 1 -3/4 ounce bars.
     

Citrus Papaya Yerba Maté Energy Bars
     
    For times when you need extra energy, these yerba maté bars will provide it instantly, and their balanced nutrition will keep you going. Since papaya aids in digestion, these are especially good before exercise.
     
     
    Zest of 1/2 lemon
Zest of 1/4 lime
2 strips dulse (about 1/4 cup, tightly packed)
3/4 cup fresh or soaked dried dates
1/2 cup chopped papaya
cont.
1/2 cup Popped Amaranth (p. 209)
1/2 cup ground flaxseed
1/4 cup sunflower seeds
1 tbsp buckwheat flour
2 tsp ground yerba maté
2 tsp agave nectar
     
     
    Makes approximately 12 1 -3/4 ounce bars.
     

burgers
     
    Thrive Diet burgers are among the fastest and easiest burgers to make, especially when served raw, as these are. They can be made, from start to finish, in about 10 minutes. Although these burgers are delicious and full of nutrition whether raw or cooked, they retain their enzyme content when raw. I opt for the raw version 8 out of 10 times.
     
    I’ve kept the flavor of these burgers mild so that they readily go with condiments. Topping them with Black Bean Lime Salsa (p. 264) or Mango Chutney (p. 263), or even drizzling them with one of the Thrive Diet salad dressings (recipes begin on page 251) is a good way to dress them up. Also, if you prefer even more flavor, you can substitute the vinegar and the oil component of each recipe with one of the salad dressings. This will instantly infuse the burgers with more flavor. These are hearty, nutrient-dense patties, so one with a mixed-green salad is usually enough for a meal. They can also be served on a whole-wheat bun.
     
    Burger Procedure Follow this procedure for all the burger recipes:
     
     
    Put all ingredients into a food processor. Process until well blended. Process less if you prefer a coarser texture. Form into 2 patties.
     
    Serve raw or, if you prefer to cook them, lightly cover with coconut oil and bake at 300°F for 35 minutes. Alternatively, lightly fry over medium heat until golden brown, flipping once.

     

Almond Flaxseed Burger
     
    2 cloves garlic
1 cup almonds
1/2 cup ground flaxseed
2 tbsp balsamic vinegar
2 tbsp coconut oil, hemp oil, or EFA Oil Blend (p. 210)
Sea salt to taste
     
     
    Makes 2 medium patties.
     

     

Walnut Hemp Burger
     
    1 cup walnuts
1/2 cup hemp seeds
2 tbsp apple cider vinegar
2 tbsp coconut oil, hemp oil, or EFA Oil Blend (p. 210)
1/2 tsp basil
1/2 tsp oregano
Sea salt to taste
     
     
    Makes 2 medium patties.
     

     

Pecan Sunflower Burger
     
    1 cup pecans
1/2 cup ground sunflower seeds
2 tbsp apple cider vinegar
2 tbsp coconut oil, hemp oil, or EFA Oil Blend (p. 210)
1/2 tsp chili flakes
1/4 tsp cayenne pepper
Sea salt to taste
     
     
    Makes 2 medium patties.
     

pizzas
     
    I hesitate to even call these pizzas. They bear little resemblance to traditional pizza, other than the way they are served.
     
    Thrive Diet pizza crusts are easy to make and take only a few minutes. Since they are thin crusts, no yeast is needed and therefore they don’t need time to rise. Also, since the crust is wheat-free and gluten-free, no kneading is required. As a result, they are fairly crispy; eating them with a fork and knife is the way to go. The recipes below are packed with nutrition and offer a wide variety of flavor and texture. Some are crispy while others more closely resemble traditional pizza crust. The diversity keeps mealtime interesting.
    Each recipe makes enough to cover one standard-size (11-by- 15-inch) baking tray.
    Not only are these crusts wheat-free, gluten-free, and yeast-free, they are even grain-free. Their base is made with a combination of