Raw Food Recipe Menu: June 22, 2014

Happy Summer! Yes, summer’s finally here. Or so the calendar says. It’s still feeling a bit chilly here in Michigan, but I’m optimistic that warmer days are on the way. They are, right?? Right … ??

Breakfast

Froodle aka Fruit Noodles 

serves 2 ~ $2.23 per serving

Yes. I meant to put the Froodles as breakfast and the smoothie below for lunch. In my opinion, just like Fight Club but with better food, the first rule of RAW is “there is no rules.” Want pie for breakfast? Have pie. Or Froodles.

 Who doesn’t like making up names
for raw recipes? I sure enjoy it … almost as much as I like fruit
noodles. Froodles were inevitable.

Peel and then shave, grate or cut the papaya, mango and cucumber into small, noodle like strips and arrange on plates (this is how I cut my noodles).
Sprinkle on some finely diced onion , chopped avocado, crushed pepper
flakes, and papaya seeds (they have a slightly peppery taste). Then,
whisk together the lime juice, olive oil, agave, salt, and cayenne until
emulsified. Spoon over the fruit noodles.

nutritional information:       calories: 401      fat: 25 gr      carbs: 47 gr      protein: 5 gr

 Lunch

Kitchen Sink Smoothie

•  2 big handfuls greens (kale, romaine, etc) ($.75)
• 3 bananas, sliced and frozen ($.75)
• 1 cup blueberries ($1.00)
• 2 tablespoon ground flax seeds ($.20)
• 4 tablespoons hemp protein powder ($.90)
• about 2 cups water for blending

 Dinner

Taco Salad

• 1/4 cup walnuts ($1.00)
• 1 large tomato ($1.00)
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 head romaine ($2.30)
• 1 medium onion, thinly sliced ($.20)
• 1 small jalapeno, sliced
• 1 ripe avocado ($.1.00)
• black olives ($.50)
• green olives ($.50)

• 4 tablespoons cashew cream ($.60) {recipe below}

• Make the walnut taco meat first and set aside.
• In a food processor fitted with an “S” blade, pulse the walnuts,
  half a tomato, cumin, and salt until chopped but still a little chunky.
• To a bed of chopped romaine, add the walnut taco meat, the other
  half of tomato (chopped), sliced onion, a bit of sliced jalapeno,
  chopped avocado, and olives. 
• Top with a couple scoops of cashew cream.

• 1/2 cup cashews ($2.00)
• 1/2 cup water
• 1 tablespoon lemon juice ($.20)
• 1/2 teaspoon salt

 Dessert

• 1/2 cup cashews ($1.00)
• 1/2 cup raisins ($.75)
• 4 tablespoons cacao powder ($.80)
• 1/2 teaspoon vanilla ($.05)
• pinch salt

• 1 tablespoon coconut oil ($.10)
• 1 tablespoon agave ($.20)
• 2 tablespoons cacao powder ($.40)

• In a food processor fitted with an “S” blade, process the cashews until finely ground and powdery (but not oily).
• Add the raisins, cacao powder, vanilla, and salt, and process again until the mixture starts sticking together. 
• Press the brownie mixture firmly into the mold of your choice. I
  used a rectangular miniature tart pan with a removable bottom. Release
  onto a plate.
• For the frosting, stir together the coconut oil, agave, and cacao powder until smooth. 
• Spread on brownie and top with coconut flakes. 
• Find a special friend to share it with!