Friday, March 25, 2016

Raw Zucchini Chips: Super Easy Raw Food Recipe


Zucchini chips are an awesome/tasty alternative to convention chips, which have few nutrients and are laden with fat and salt. Not only that, but before I was raw, I always overlooked zucchini as a "buy and make it in bulk" vegetable. But, when zucchini is plentiful, this is the perfect recipe to use them up.

 

Zucchini season is best in mid summer, because it's a warm weather plant. Even so, zucchini can be found at most groceries through most of the year. Look for firm and glossy fruit with no marks or soft spots.


Simply wash the zucchini and then slice thinly. A mandolin would be the best choice of tool, but I did just fine with a chef's knife. If you want your zucchini chips to have lighter edges, then peel then first then slice.



Put the sliced zucchini in a lidded container and add the marinade. Shake well to coat.




Spread out in a single layer on lined dehydrator sheets. Dehydrate at around 145 degrees Fahrenheit for about an hour, then reduce the temperature to 120 and dehydrate for another 12 hours or so. Overnight is a good way to time it. They're done when all the moisture has been removed. They should be pretty crispy and only a little chewy. The full recipe is below.


Raw Zucchini Chips
one large batch ~ $7.10


ingredients
  • 8 cups thinly sliced zucchini rounds ($5.00)
  • 1/2 cup agave ($1.00)
  • 1/4 cup balsamic vinegar ($.40)
  • 1/4 olive oil ($.40)
  • 2 tablespoons dried oregano ($.05)
  • 2 tablespoons dried basil ($.05)
  • 2 tablespoons dried parsley ($.05)
  • 1 tablespoon garlic powder ($.05)
  • 1 tablespoon onion powder ($.05)
  • 1 teaspoon salt (or more to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes ($.05) 
directions
  • Slice the zucchini, pat dry if needed, and place in a large, lidded container. 
  • In a small bowl, whisk together the remaining ingredients.
  • Pour over the sliced zucchini, cover, and shake (or just stir) until zucchini is evenly coated. 
  • Spread the zucchini on lined dehydrator sheets and dry at 145 degrees for about an hour and then at 120 for about another 12 hours or overnight (dehydrating time can vary), until crispy. 
  • Store leftovers in an airtight container and pop into dehydrator for a few minutes to crisp them up again if necessary. 




Wednesday, March 23, 2016

Pineapple Green Smoothie ~ Raw Food Vegan Smoothie Recipe



This raw and healthy pineapple party in your mouth is super simple and perfect for spring. Hawaiian pineapple season is April and May, even though they're available year round. Price and quality will be the best over the next few months so take advantage of this sweet abundance and enjoy this vegan treat for breakfast or an anytime snack.

Oh, and to make this extra thick and frosty, cube and freeze pineapple and any subsequent pineapple juice in ice cube trays. Store frozen cubes in plastic bags for ultra easy prep.



   



Pineapple Green Smoothie
serves 2 ~ $1.75 per serving

ingredients
  • 3 cups chopped romaine (or favorite green) ($1.00)
  • 1 cup cubed pineapple, frozen ($2.00)
  • 1 banana, sliced and frozen ($.20)
  • 2 tablespoons lemon juice (optional) ($.20)
  • 1 teaspoon vanilla ($.10)
  • 1 cup water
  • 10 ice cubes
  • stevia to taste (optional)
directions
  • In a high powered blender, puree the greens until liquefied and very smooth. 
  • Add the rest of the ingredients and puree until smooth.

nutritional information:      calories: 156      fat: 0 gr      carbs: 42 gr      protein: 3 gr



Speaking of pineapple ...

... this really cool little building was one of my favorite local landmarks. While on a bike ride the other day (hello warm weather!) I noticed the other day that it's gone! I'll miss it!! Maybe they got tired of me taking so many photos of it ... hmm.






Monday, March 21, 2016

Raw Food Recipe Menu: March 20, 2016



Hello! I hope you're enjoying these first days of spring! The weather has been pretty wonderful around here and I've been enjoying the outdoors and seed starting and all the bright, shiny, hopeful things that happen this time of year.

Here are some raw recipes that take advantage of some of the things coming into season.

Breakfast
Pineapple Green Smoothie
serves 2 ~ $1.75 per serving
 




ingredients
  • 3 cups chopped romaine (or favorite green) ($1.00)
  • 1 cup cubed pineapple, frozen ($2.00)
  • 1 banana, sliced and frozen ($.20)
  • 2 tablespoons lemon juice (optional) ($.20)
  • 1 teaspoon vanilla ($.10)
  • 1 cup water
  • 10 ice cubes
  • stevia to taste (optional)
directions
  • In a high powered blender, puree the greens until liquefied and very smooth. 
  • Add the rest of the ingredients and puree until smooth.

nutritional information:      calories: 156      fat: 0 gr      carbs: 42 gr      protein: 3 gr






Lunch
Deviled Avocados
serves 1 ~ $1.50 per serving
 
 

ingredients
  • 1 avocado, chopped ($1.25)
  • 1tablespoon finely chopped celery ($.05)
  • 1 tablespoon finely chopped onion ($.05)
  • 2 teaspoons mustard ($.05)
  • 2 teaspoons mayo  (use something like Veganaise or make your own) ($.10)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Lettuce and optional tomato for serving
directions
  • Coarsely chop the avocado, add the remaining ingredients, then stir gently until evenly incorporated. 
  • Store leftovers for up to a day or two in an air tight container.


nutritional information:       calories: 280       fat: 37 gr      carbs: 15 gr      protein: 3 gr



Dinner
Red Pepper Pasta
serves 2 ~ $2.80 per serving





  • 1 red bell pepper, thinly sliced ($.70)
  • 1 yellow or orange bell pepper, thinly sliced ($.70)
  • 1 cup mushrooms, sliced ($1.50)
  • 1 cup black or kalamata olives ($1.50)
  • 1/2 cup thinly sliced onion ($.20)
  • 1/4 cup olive oil ($.20)
  • 2 tablespoons lemon juice ($.40)
  • 2 tablespoons apple cider vinegar ($.20)
  • 2 tablespoons maple syrup or agave (optional, for those who like a touch of sweet) ($.20)
  • 1 tablespoon onion powder
  • 1 teaspoon freshly minced garlic
  • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried oregano 
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1-2 medium sized zucchini, spiralized
 
directions
  • Prepare the red and yellow bell pepper, mushrooms, olives, and onion and place in a medium sized bowl. 
  • In a small bowl, whisk together the olive oil, vinegar, syrup, onion powder, garlic, basil, oregano, salt, and pepper. Pour over the prepared vegetables. Allow to marinate for at least a half hour, but it can marinate as long as a day.
  • When ready to eat, simply pour the marinated veggies and marinade over a portion of spiralized zucchini noodles and toss.


 

 
 
nutritional information:      calories: 389      fat: 23 gr      carbs: 35 gr      protein: 11 gr





 Dessert
Chocolate Orange Truffle
makes 24 ~ $.54 per truffle (a serving is three truffles)




 
ingredients

  • 2 cups almonds ($8.00)
  • 1 1/2 cups dates, pitted and chopped ($4.00)
  • 1/2 cup cocoa powder ($1.00)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • Cocoa powder for rolling
directions
  • In a food processor fitted with an “S” blade, process the almonds until finely ground. This takes about a minute. 
  • Add in the pitted and chopped dates, cocoa powder, vanilla and orange extract. 
  • Process again until the mixture begins to clump together. 
  • Using a tablespoon, scoop out even sized balls, and roll between hands to shape. 
  • For the final finish, roll each truffle lightly in cocoa powder.
 
Store in the refrigerator for up to 3 days. Makes about 24 truffles.
 
nutritional information:       calories: 105      fat: 6 gr       carb: 12 gr       protein: 3 gr
 
 
 
 
 
Total cost for the day: $7.67
total calories: 1,140
total fat: 78 gr
total carb: 128 gr
total protein: 26 gr
 
 




Aftertought ...

What does a mostly raw, some cooked vegan grocery cart look like? Well, mine looks like this ...




How about you?



Thursday, March 17, 2016

Deviled Avocados ~ Raw Food Recipe




Super easy, this raw food mouthgasm takes just minutes from start to delicious eating. Avocados are in season right now, too, and at great prices. I've seen them locally for as low as $.88 each. These were $1.25 at a small area grocery store.




Full of the "good fat" ...





... they're also filling and incredibly satisfying. Have this for an easy breakfast that will keep you fueled until mid-day, as a light lunch, or as an anytime snack.  

Here's the recipe. You are literally minutes away from avocado heaven.
 

Deviled Avocados
serves 1 ~ $1.50 per serving

ingredients
  • 1 avocado, chopped ($1.25)
  • 1tablespoon finely chopped celery ($.05)
  • 1 tablespoon finely chopped onion ($.05)
  • 2 teaspoons mustard ($.05)
  • 2 teaspoons mayo  (use something like Veganaise or make your own) ($.10)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Lettuce and optional tomato for serving
directions
  • Coarsely chop the avocado, add the remaining ingredients, then stir gently until evenly incorporated. 
  • Store leftovers for up to a day or two in an air tight container.
  •  
nutritional information:       calories: 280       fat: 37 gr      carbs: 15 gr      protein: 3 gr




Wednesday, March 2, 2016

UnStirFry ~ Raw Food Entree Recipe

 

This makes a super hearty and filling main dish. Asparagus is in season in spring and will be plentiful and fresh in most areas very soon :)

 
UnStir Fry
serves 2 - $2.38 per serving
 

6 spears asparagus, chopped ($1.00)
4 oz mushrooms ($1.15)
2 carrots, thinly sliced ($.30)
2 stalks celery, sliced ($.20)
6 leaves kale, chopped ($.60)
1 medium onion, chopped ($.10)

juice of one orange ($.50)
1 inch piece ginger, grated ($.10)
1 clove garlic, pressed
2 tablespoons olive oil ($.20)
2 tablespoons braggs liquid aminos  ($.40)
2 tablespoons agave ($.20)
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne
1 tablespoon red pepper flakes

2 medium zucchini ($1.29)

Put the asparagus, mushrooms, carrots, celery, kale, and onion in a lidded tub. Combine the orange juice, ginger, garlic, olive oil, liquid aminos, agave, cayenne, and red pepper flakes. Whisk to combine, or use a bullet type blender. Pour half this marinade over the vegetables in the tub and place the lid on. Set aside the other half of the marinade for later. Let sit, stirring or shaking every so often, for about an hour. Then pour onto lined dehydrator tray and dehydrate for about an hour, until the vegetables are soft and warm.

Slice the zucchini into noodles and top with the vegetables. Dress with the remaining marinade.
 
nutritional information:      calories: 368      fat: 15 gr      carbs: 52 gr      protein: 7 gr  
 

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