Monday, October 6, 2014

Raw Food Recipe Menu: October 5, 2014









Breakfast
Cherry-Os
Serves 2 ~ $1.18 per serving
 
 

 
 
ingredients
  •  4 bananas, sliced and frozen ($.80)
  • 2 cups almond milk ($.80)
  •  small dash vanilla 
  •  a bit of stevia, if desired
  • 1 cup cherries, sliced ($.75)

This is a fun breakfast and is as simple as a smoothie in a bowl. Kids especially seem to enjoy the cherries sliced into rings and floated in the sweet blend of banana and vanilla.

In a blender, process the frozen bananas, almond milk, vanilla, and optional stevia until very smooth. Pour into bowls and add the cherry slices. They should rest on top without sinking easily.
 
 
nutritional Information:      calories: 287      fat: 3 gr      carbs: 70 gr      protein: 4 gr





Lunch
Sweet Potato Noodles
serves 4 ~ $1.95 per serving





  • 3 sweet potatoes ($3.00)
  • 3 green onions ($.90)
  • 6 tablespoons agave or maple syrup ($1.20)
  • 3 tablespoons olive or flax oil ($.60)
  • 3 tablespoons lemon juice ($.90)
  • 2 tablespoons balsamic vinegar ($.20)
  • 1 clove garlic, pressed
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon cracked black pepper
  • 3 green onions, sliced
  • 1/4 cup walnuts ($1.00)

Spiralize the sweet potatoes using your chosen tool and method. Whisk together the agave, olive oil, lemon juice, vinegar, salt, and pepper. When ready to serve, toss with the sliced green onions and walnuts. If desired, warm the noodles in a dehydrator or a warm pan before serving. Store the noodles and dressing in separate containers.

Nutritional information:      calories: 345      fat: 12 gr      carbs: 35      protein: 6 gr


Dinner
 Marinated Mushroom Soup
serves 3 ~ $2.28 per serving


ingredients
  • 12 ounces mushrooms ($2.69)
  • 1 medium onion ($.25)
  • 1 tablespoon olive oil ($.20)
  • 1 tablespoon agave ($.20)
  • 1 tablespoon balsamic vinegar ($.20)
  • 1 ripe avocado ($1.49)
  • 1 tomato ($1.00)
  • 1 clove garlic, pressed
  • 3 tablespoons olive oil ($.60)
  • 1 1/2 cup water to process
  • salt and pepper
  • 1 tablespoon olive oil ($.20)

I started by marinating and then dehydrating the mushrooms and chopped onions, though this is an optional step that makes the flavor just a little more intense. Mix together the olive oil, agave, and balsamic vinegar. Toss with the sliced mushrooms and chopped onions and spread out on a lined dehydrator sheet and dehydrate for about 2-3 hours.

Reserve a few mushrooms and onions for topping. In a blender, puree the remaining mushrooms and onions, avocado, tomato, garlic, and olive oil, adding about 1 1/2 cup water. Add as much water as necessary to make the right consistency. I made mine pretty thick and creamy.

Top with the reserved mushrooms and onions, drizzle with a teaspoon of olive oil. 
 
nutritional information:      calories: 374       fat: 35 gr      carbs: 23 gr      protein: 5 gr




Dessert
Chocolate Truffle
makes about 24 truffles ~ $.38 per truffle

This is a very basic and super simple chocolate truffles recipe. It's perfect for holiday treats and even works well for gift giving. 
ingredients 
  • 2 cups almonds ($5.00) 
  • 1 ½ cups dates, pitted and chopped ($3.00) 
  • 1/2 cup cocoa powder ($1.20) 
  • Cocoa powder for rolling


directions
  • In a food processor fitted with an “S” blade, process the almonds until finely ground. This takes a minute or so.
  • Add in the dates and cacao powder.
  • Process again until the mixture begins to clump together.
  • Using a tablespoon, scoop out even sized balls, and roll between hands to shape.
  • Roll each truffle lightly in cocoa powder.

Store in the refrigerator for up to 3 days. Makes about 24 truffles.

nutritional information:       calories: 103       fat: 6 gr       carb: 11 gr        protein: 3 gr


Total cost for the day: $6.17
total calories: 1,512
total fat: 62 gr
total carb: 150 gr
total protein: 21 gr

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Purchase Easy Affordable Raw: How to go Raw on $10 a Day from any of these booksellers below!
 



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 xoxo

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