Wednesday, November 19, 2014

Portobello Cheezeburgers: Raw Food Recipe


serves 2 ~ $4.10 per serving 
 
 
 
 
 
This is another recipe from my Spring Ebook (which you can get HERE). It's one of the heartiest raw food meals I've ever enjoyed. The cost is just a little higher than usual, but come on ... you gotta splurge sometimes!
 
Find the Rawveeta recipe HERE
 
ingredients 
  • 4 portobello mushrooms ($5.50) 
  • 2 tablespoons olive oil ($.20) 
  • 2 tablespoons balsamic vinegar ($.20) 
  • 2 tablespoons agave ($.20) 
  • 1 clove garlic, pressed 
  • 1 teaspoon salt 
  • 1 teaspoon black pepper 
  • 1 onion, thinly sliced ($.10) 
  • 2 tablespoons rawveeta ($.50) 
  • 1 avocado, sliced ($1.50) 
 
directions
  1. Allow two mushrooms per serving. Brush the mushrooms gently with a soft towel to clean them of any dirt. 
  2. In a lidded container, whisk together the olive oil, balsamic vinegar, agave, garlic, salt, and pepper. Add the portobello mushrooms and onions and stir or shake to coat. Let marinate for a few hours, or even overnight. Alternatively, dehydrate for a few hours, to soften and intensify the flavors.
  3. Assemble with the mushrooms topped with a dollop of rawveeta, some sliced avocado, and onion slices. 
 
nutritional information:       calories: 308       fat: 19 gr       carbs: 30 gr       protein: 7 gr  
 

Monday, November 17, 2014

Raw Food Recipe Menu: November 16, 2014


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Breakfast
Apple Slices
serves 2 ~ $1.75 per serving
4 apples, sliced thinly ($2.00)
2 tablespoons agave or other liquid sweetener ($.40)
 tablespoon lemon juice ($.10)
1/4 teaspoon cinnamon
4 dates ($1.00)
2 tablespoons water
For the apple slices, it works out well to toss them in the dehydrator the night before. By morning, they're done. Just whip up a bit of sauce, if desired, and enjoy. 
Slice six apples about 1/8 inch thick, removing the seeds and any hard bits in the center. In a medium bowl, whisk together the agave, lemon juice, and cinnamon. Add the apple slices and toss to coat well. Lay out on dehydrator sheets (I used unlined ones) and dry overnight. They'll be leathery when warm and will get crisper as they cool off.
The sauce is just a couple dates and water for blending. I used a small bullet type blender and processed them until smooth. 
 

calories: 380
fat: 1 gr
carbs: 100 gr
protein: 2 gr
 
 
 
 
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Lunch
Waldorf Salad
serves 4 ~ $2.10 per serving
3 red apples, crisp variety, chopped ($1.77)
4 stalks celery, finely chopped ($.20)
1 cup pecans ($1.00)
1 cup dried cranberries (or raisins) ($1.00)
1 cup seedless red grapes, halved ($.89)
1 cup raw mayo* ($1.65)
1 head Boston lettuce leaves ($1.89)
This salad really got rave reviews around here. The cashew mayo adds just the right amount of creaminess. It's super easy to make, too. 
Combine the apples, celery, pecans, cranberries, grapes and mayo in a large mixing bowl and gently toss to combine. This recipe can be stored in the refrigerator, but it is recommended to eat within 8 hours of making. Serve on a bed of lettuce leaves.
*for the cashew mayo:
1 cup cashews, soaked for at least one hour ($1.00)
3/4 cup water
1 large garlic clove
1/2 teaspoon sea salt
3 tablespoons fresh lemon juice ($.30)
2 tablespoons agave nectar ($.40)
1 cup cold pressed olive oil ($1.60)
Add everything but the oil to a Vita Mix or other blender, processing on high until creamy. Starting at a lower speed, drizzle the olive oil through the hole in the top of the blender lid. This mayo should keep for a couple of weeks in the refrigerator or for several months if stored in a freezer bag in the freezer.
calories: 473
fat: 40 gr
carbs: 31 gr
protein: 5 gr
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Dinner
Bok Choy Stir Fry
serves 2 ~ $2.86 per person
1 head bok choy, chopped ($1.89)
8 oz mushrooms, sliced ($2.29)
1 red bell pepper, thinly sliced ($.79)
1 medium onion, sliced ($.05)
3 tablespoons olive oil ($.30)
2 tablespoons agave ($.20)
3 tablespoons balsamic vinegar ($.20)
1/2 teaspoon salt
Bok choy is my new favorite vegetable, and we've been enjoying it both raw and cooked very often lately. Again, this is a super simple recipe. Add the bok choy, mushrooms, red bell pepper, and onion to a lidded container or bowl. Whisk together the olive oil, agave, balsamic vinegar, and salt, and pour over the veggies and toss to coat.
Spread out on a dehydrator sheet and dehydrate for about an hour until the veggies are warmed and wilted.
calories: 335
fat: 21 gr
carbs: 33 gr
protein: 8 gr
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Dessert
Pecan Pie
serves 2 ~ $1.45 per serving
1/4 cup walnuts ($.50)
1/2 cup raisins ($.50)
6 dates, soaked ($1.20)
1/4 cup pecans ($.70)
pinch salt

In a food processor with an "S" blade, process the walnuts and raisins until they are crumbly and stick together. Press into a small tart plate (the one I used is 5 inches diameter) and chill. Then in the food processor again, puree the dates with a tiny bit of the soak water until they form a gooey paste. Spread into the crust and top with pecans.
The amounts can be easily increased to make a larger pie for a more conventional sized dessert.
 
calories: 396
fat: 17 gr
carbs: 80 gr
protein: 5 gr
 
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 Total cost for the day: $8.16
total calories: 1,584
total fat: 79 gr
total carb: 244 gr
total protein: 20 gr

Saturday, November 15, 2014

Chocolate Cardamom Almond Clusters: Raw Food Dessert Recipe


makes about 12 clusters ~ $.26 per cluster


 
 
This chocolate recipe is from my Spring Raw Ebook, which you can still get HERE. I love the combination of cardamom and chocolate! You can buy whole cardamom and grind your own, or buy it already powdered.
 
ingredients
  • 2 tablespoons agave ($.20)
  • 2 tablespoons cacao powder ($.40)
  • 1 teaspoon cardamom ($.05)
  • 1 cup almonds, soaked and dehydrated ($2.50) 
  • salt 
 
directions
  1. In a small bowl, stir together the agave and cacao powder until completely blended and the cacao powder is moistened. Add the almonds and stir until well coated. 
  2. Place on a lined dehydrator tray in clumps about an inch or two across. Sprinkle with a light dusting of sea salt. A chunky sea salt goes especially nice. 
  3. Dehydrate for several hours. Remove and let stand for several minutes before serving or packaging. The clusters will become more firm as they cool. 
 
 
Variation 1: Omit the cardamom if you like a more purely chocolate experience. 
 
Variation 2: Add a quarter cup of dehydrated cherries, which will add a sweet and tart element. 
 
These make great gifts placed in little paper boxes. 
 
 
 
nutritional information:       calories: 82        fat: 6 gr       carbs: 5 gr        protein: 3 gr 
 
 
 
 


Thursday, November 13, 2014

Kale and Strawberry Breakfast Bowl: Raw Food Breakfast Recipe


 makes one serving ~ $2.60 per serving





This was almost too pretty to eat. Almost.

I've called this a breakfast bowl, but to be honest I've been eating it at all hours, including for dinner. It's delicious, filling, and has lots of interesting textures. With the kale and berries, it's also chock full of super food level nutrition. Win-win!


ingredients
  • 1 large handful kale ($.40)
  • 1/2 cup water (or almond milk), or more for blending
  • 1 banana, sliced and frozen ($.30)
  • 1 cup frozen strawberries ($1.00)
  • 3-4 droppers stevia (optional)
  • 2 teaspoons tahini ($.10)
  • 2 teaspoons maple syrup ($.20)
  • 2 tablespoons dried coconut flakes ($.20)
  • fresh raspberries, blackberries, and/or other berries ($.40)


directions
  • In a blender,  puree the kale with a little water or almond milk. I do this first, even in my VitaMix, because it greens can be tough to get really smooth.
  • Then add the banana, frozen strawberries, and a couple squirts of stevia, if you're a sweet junkie like me. Otherwise, just skip the stevia. Puree again until thick and creamy, like firm soft serve ice cream.
  • Spoon into a bowl and add a drizzle of tahini and maple syrup, a dusting of dried coconut flakes, and your favorite fresh berries. 





nutritional information:      calories: 321      fat: 10 gr      carb: 65      protein: 7 gr



  

Monday, November 10, 2014

Raw Food Recipe Menu: November 9, 2014






Breakfast
Kale and Strawberry Breakfast Bowl
 makes one serving ~ $2.60 per serving





This was almost too pretty to eat. Almost.

I've called this a breakfast bowl, but to be honest I've been eating it at all hours, including for dinner. It's delicious, filling, and has lots of interesting textures. With the kale and berries, it's also chock full of super food level nutrition. Win-win!


ingredients
  • 1 large handful kale ($.40)
  • 1/2 cup water (or almond milk), or more for blending
  • 1 banana, sliced and frozen ($.30)
  • 1 cup frozen strawberries ($1.00)
  • 3-4 droppers stevia (optional)
  • 2 teaspoons tahini ($.10)
  • 2 teaspoons maple syrup ($.20)
  • 2 tablespoons dried coconut flakes ($.20)
  • fresh raspberries, blackberries, and/or other berries ($.40)


directions
  1. In a blender,  puree the kale with a little water or almond milk. I do this first, even in my VitaMix, because it greens can be tough to get really smooth.
  2. Then add the banana, frozen strawberries, and a couple squirts of stevia, if you're a sweet junkie like me. Otherwise, just skip the stevia. Puree again until thick and creamy, like firm soft serve ice cream.
  3. Spoon into a bowl and add a drizzle of tahini and maple syrup, a dusting of dried coconut flakes, and your favorite fresh berries. 





nutritional information:      calories: 321      fat: 10 gr      carb: 65      protein: 7 gr



  







Lunch
Fruity Salad with Strawberry Dressing
serves 2 ~ $2.50 per serving




"... to eat only raw food, you've got to love a salad. You've got to just love a salad."
~ Wood Harrelson
"Raw? Vegan? You must live on salads!"
No, not quite, but would that really be so bad? I don't think I've made the exact same salad twice and am endlessly fascinated by how many different combinations can be concocted from commonly available ingredients.  

Salads are also a great way to use fresh, local, and seasonal produce.

salad
  • 1 head romaine or leaf lettuce ($1.50)
  • 1 cup grapes ($.60)
  • 1 pear, sliced ($.50)
  • 1 apple, sliced ($.50)
  • 1 cup sliced celery ($.40)
  • 1/2 cup carrot ribbons ($.20)
  • 1/2 cup thinly sliced onions ($.10)

dressing
  • 1 cup strawberries ($1.00)
  • 1 tablespoon tahini ($.10)
  • 2 tablespoons balsamic vinegar ($.10)
  • 1 small clove garlic 
  • 1 tablespoon chopped onion
  • 1 teaspoon dried basil
  • 3-4 droppers stevia
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse black pepper

  1. Arrange the salad ingredients onto two bowls or plates. 
  2. Blend all the ingredients for the dressing and blend for a few minutes at high speed until very smooth and creamy. 
  3. Divide between the two salads. Add more salt and pepper to taste, if desired, as well as some crushed red pepper flakes.
nutritional information:      calories: 235      fat: 10 gr      carb: 45 gr      protein: 7 gr 




 Dinner
Portobello Cheeseburgers
serves 2 ~ $4.10 per serving 
This is another recipe from my Spring Ebook (which you can get HERE). It's one of the heartiest raw food meals I've ever enjoyed. The cost is just a little higher than usual, but come on ... you gotta splurge sometimes!
Find the Rawveeta recipe HERE
ingredients 
  • 4 portobello mushrooms ($5.50) 
  • 2 tablespoons olive oil ($.20) 
  • 2 tablespoons balsamic vinegar ($.20) 
  • 2 tablespoons agave ($.20) 
  • 1 clove garlic, pressed 
  • 1 teaspoon salt 
  • 1 teaspoon black pepper 
  • 1 onion, thinly sliced ($.10) 
  • 2 tablespoons rawveeta ($.50) 
  • 1 avocado, sliced ($1.50) 
directions
  1. Allow two mushrooms per serving. Brush the mushrooms gently with a soft towel to clean them of any dirt. 
  2. In a lidded container, whisk together the olive oil, balsamic vinegar, agave, garlic, salt, and pepper. Add the portobello mushrooms and onions and stir or shake to coat. Let marinate for a few hours, or even overnight. Alternatively, dehydrate for a few hours, to soften and intensify the flavors.
  3. Assemble with the mushrooms topped with a dollop of rawveeta, some sliced avocado, and onion slices. 
 
nutritional information:       calories: 308       fat: 19 gr       carbs: 30 gr       protein: 7 gr  
Dessert
Chocolate Cardamom Almond Clusters 
makes about 12 clusters ~ $.26 per cluster


This chocolate recipe is from my Spring Raw Ebook, which you can still get HERE. I love the combination of cardamom and chocolate! You can buy whole cardamom and grind your own, or buy it already powdered.
ingredients
  • 2 tablespoons agave ($.20)
  • 2 tablespoons cacao powder ($.40)
  • 1 teaspoon cardamom ($.05)
  • 1 cup almonds, soaked and dehydrated ($2.50) 
  • salt 
directions
  1. In a small bowl, stir together the agave and cacao powder until completely blended and the cacao powder is moistened. Add the almonds and stir until well coated. 
  2. Place on a lined dehydrator tray in clumps about an inch or two across. Sprinkle with a light dusting of sea salt. A chunky sea salt goes especially nice. 
  3. Dehydrate for several hours. Remove and let stand for several minutes before serving or packaging. The clusters will become more firm as they cool. 
Variation 1: Omit the cardamom if you like a more purely chocolate experience. 
Variation 2: Add a quarter cup of dehydrated cherries, which will add a sweet and tart element. 
These make great gifts placed in little paper boxes. 
nutritional information:       calories: 82        fat: 6 gr       carbs: 5 gr        protein: 3 gr 



Total cost for the day: $9.88
total calories: 1,100
total fat: 51 gr
total carb: 150 gr
total protein: 30 gr

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