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

or EFA Oil Blend (p. 210)
1/2 tsp parsley
Sea salt to taste
     
     
    Topping
1 tomato, sliced
1/2 Spanish onion, diced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup grated carrot
1/2 cup chopped green onions
     

Sweet Potato Sesame Pizza
     
    This pizza’s crust is rich in calcium and phosphorus. It is especially good with Green Tea Miso Gravy (p. 264) used as the sauce.
     
     
    Crust
1 cup ground sesame seeds
1 cup grated sweet potato
1/2 cup chickpea flour
1/4 cup coconut oil, hemp oil, or EFA Oil Blend (p. 210)
1 tbsp garlic
1 tsp dried basil
Sea salt to taste
     
     
    Topping
1 tomato, sliced
1/2 onion, diced
1 cup chopped red bell peppers
1/2 cup grated beet
1/2 cup chopped green onions
1 tsp oregano (or 1 tbsp fresh)
1 tsp thyme (or 1 tbsp fresh)
     

Chili Kidney Bean Pizza
     
    A particularly filling pizza, this one will keep you going strong for hours.
     
     
    Crust
1 1/2 cups cooked brown rice
1 1/2 cups kidney beans
1/4 cup coconut oil, hemp oil, or EFA Oil Blend (p. 210)
1 tbsp chili powder
1 tsp chili flakes
Sea salt to taste
     
     
    Topping
1 tomato, sliced
1/2 onion, diced
1 cup chopped bell peppers (any color)
cont.
1/2 cup grated carrot
1/2 cup chopped green onions
1 tsp oregano (or 1 tbsp fresh)
1 tsp thyme (or 1 tbsp fresh)
     

Curry Lentil Rice Pizza
     
    This recipe features the familiar combination of curry, lentils, and rice in a form it’s not usually found—pizza crust.
     
     
    Crust
1 1/2 cups cooked brown rice
1 1/2 cups ground lentils
1/4 cup coconut oil, hemp oil, or EFA Oil Blend (p. 210)
2 tsp Curry Powder (p. 210)
1 tsp basil
Sea salt to taste
     
     
    Topping
1 tomato, sliced
1/2 Spanish onion, diced
1 cup chopped celery
1 cup chopped red bell peppers
1/2 cup grated carrot
1/2 cup chopped green onions
1 tsp oregano (or 1 tbsp fresh)
1 tsp thyme (or 1 tbsp fresh)
     

Popped Amaranth Rooibos Pizza
     
    This pizza is one of the lighter Thrive Diet pizzas.
     
     
    Crust
2 cups Popped Amaranth (p. 209)
1 cup cooked or sprouted red lentils
1/4 cup coconut oil, hemp oil, or EFA Oil Blend (p. 210)
1 tbsp ground rooibos
Sea salt to taste
cont.
     
    Topping
1 tomato, sliced
1 cup chopped yellow bell pepper
1 cup chopped snow peas
1/2 cup grated beet
1/2 cup chopped cilantro
1/2 cup chopped green onions
1 tsp oregano (or 1 tbsp fresh)
1 tsp thyme (or 1 tbsp fresh)
     

Wild Rice Split Pea Pizza
     
    I eat this pizza mostly in the autumn; it just seems to fit with the season.
     
     
    Crust
1 1/2 cups cooked split yellow peas
1 1/2 cups cooked or sprouted wild rice
1/4 cup coconut oil, hemp oil, or EFA Oil Blend (p. 210)
2 tsp basil
1 tsp thyme
Sea salt to taste
     
     
    Topping
1/2 red onion, diced
1 cup chopped broccoli florets
1/2 cup chopped green onions
1/2 cup grated parsnip
1 tsp basil (or 1 tbsp fresh)
1 tsp oregano (or 1 tbsp fresh)
1 tsp thyme (or 1 tbsp fresh)
     

vegetables
     
    Packed with vitamins and minerals, these delicious vegetable dishes can be eaten as a meal in themselves or as a side dish with soup and salad.
     

     

Ginger Lime Squash
     
    To make this a raw dish, substitute an uncooked, finely grated sweet potato or even a zucchini for the squash.
     
     
    2 cups peeled and cubed (bite-size) squash
2 green onions
1 clove garlic
1/2 cup chopped or torn cilantro
2 tbsp hemp oil
1 tbsp fresh lime juice
1/2 to 1 tbsp finely chopped ginger
1/4 tsp chili flakes
     
     
    Steam or boil the cubed squash. Meanwhile, finely chop the green onions and the garlic (or use a garlic press).
     
     
    Let the squash cool. In a bowl, combine all ingredients. For the best flavor, allow to refrigerate for a few hours or overnight.
     
    Makes 2 servings.
     

     

Dinosaur Kale Quinoa Wrap
     
    As a meal or appetizer, this nutrient-dense wrap is surprisingly filling. For the dressing, choose one of the Thrive Diet dressings; recipes begin on page 251. The Balsamic Vinaigrette (p. 256) goes particularly well.
     
     
    1 avocado
2 Roma tomatoes
1 cucumber
1 large carrot
2 strips dulse (about 1/4 cup, tightly packed)
1 cup soaked or cooked quinoa
1 leaf dinosaur kale
3 tbsp salad dressing
     
     
    Peel and cube avocado, slice tomatoes and cucumber, and grate carrot. Place, along with the dulse and quinoa, on a leaf of kale.
     
    Drizzle salad dressing over top. Roll up, tucking ends in so the wrap is secure. Cut into pieces if desired.
     
    Variation: To serve as a complete meal, add 1/2 cup black-eyed peas and 1/2 tsp cayenne pepper to the mixture to spice it