December 25, 2011
Strawberry Blue Concrete
serves 2 ~ $1.45 per serving
3 bananas, sliced and frozen ($.60)
1 1/2 cups strawberries, frozen ($1.69)
1/2 cup blueberries, frozen ($.60)
stevia and/or agave, to taste
A “concrete” is a very thick shake … thick enough to have to eat it
with a spoon.
In a food processor fitted with an “S” blade, process the frozen bananas
until creamy. Add water as needed until the mixture is a thick, soft
serve ice cream consistency. Add about half the frozen strawberries and
process again until smooth. Add a couple droppers of stevia and/or
agave, until you like the level of sweetness. You may not need any
sweetener at all if you use very ripe bananas.
Spoon out and set aside about half the mixture. Then, add more frozen
strawberries to what remains, and process again until smooth. Spoon out
and set aside about half of this mixture, as well. Finally, add the
frozen blueberries to what is left and process again until smooth.
Layer the different mixtures in a glass. And don’t forget a spoon!
himalayan or celtic sea salt, to taste
This is one of the best raw food books I’ve read. Mimi’s recipes are
elegant and gourmet, but they’re also very simple and easy to make.
Salad … place the vegetables in a bowl and sprinkle generously with
extra-virgin olive oil, lemon, salt, and pepper. Let salad rest for
15-20 minutes to meld flavors together.
protein: 5 gr
slabs or wedges about 1/4 inch thick. Put in a bowl along with the
mushrooms. In a small cup, whisk together the olive oil, agave. and
balsamic vinegar and pour over the zucchini slices and mushrooms. Toss
to coat. Spread out on a lined dehydrator sheet and dehydrate for about 2
hours, until softened a bit and warm.
protein: 9 gr
a small, bullet type blender, process the cashews, water, agave, and
salt until smooth and the constancy of thick cream. Refrigerate for
about an hour to let it firm.
make. Just coat pecans with a generous amount of agave, with a pinch of
salt and a pinch of cayenne. Then spread them out on a dehydrator sheet
and dehydrate overnight. The agave will be liquid when they’re warm,
but will harden up quite a bit as they cool.
protein: 3 gr
a few mint leaves
have always had a fascination with the ritual and accessories that goes
along with drinking … I even collected antique wine glasses for a
while. Mimi has a “Mocktails” section in her new book, and, wow, are there some great recipes and ideas. They’ve even sparked my urge to collect again!
all ingredients except ice in a blender. Pour into ice-filled jar with a
lid and shake several times. Pour into glass through a strainer.
Garnish with a piece of orange on a skewer.
protein: 2 gr
total protein: 22 gr
I've been thinking about those stuffed dates since I read your post the other day. I think I'm going to have to make them! I wonder if the cashew cream will freeze if I made a few a head and store them in the freezer…Have you ever tried that?
Hi veggiev 🙂 I haven't tried freezing the cahsew cream (it never lasts long enough around here!), so I'm not sure. If you try it, let me know how it works out!