Raw Food Recipe Menu: January 13, 2013
love avo eggs, and the sweet cantaloupe and savory zucchini strips
really go well together. The zucchini strips need to be made a little
bit ahead of time. I dehydrated mine just long enough to soften them,
about two hours. These can be dehydrated overnight and put together the
the zucchini and slice into very thin strips. This can be done on a
mandoline slicer or with a sharp knife. In a small cup, whisk together
the olive oil, agave, balsamic vinegar, salt, onion powder, garlic
powder, and liquid smoke. Pour over the zucchini strips (a lidded
container works well, I use a zip lock box). Once coated, lay the
zucchini on lined dehydrator sheets and dehydrate at 105 degrees
overnight, or until softened.
assemble, just slice the cantaloupe and wrap with the softened zucchini
slices. Cut the avocados in half, put a dollop of agave in the center,
and sprinkle with a bit of salt and pepper.
marinara sauce tastes just like I remember Spaghetti-Os tasting. I
haven’t eaten them in many years, so excuse me if my memory isn’t
totally accurate. A little bit of sweetness is the trick, I think.
the sauce ingredients in a food processor fitted with an “S” blade.
Let process for a few minutes until very creamy (or don’t process as
long if you like it more chunky, but it won’t be like Spaghetti-Os!).
noodles in your usual way from the zucchini. I marinated mine for
about an hour in a tablespoon of the basil and oregano flavored olive
oil from last week, with a bit of salt. Serve with the marinara sauce
and a dash of basil and oregano.
doesn’t taste like traditional pizza, and it’s also not quite like a
tostada … but I’ve called it pizza because that’s what it looks like.
crust can be started the evening before and left in the dehydrator to
get crispy. Start by soaking the ground and whole flax seeds in the one
cup water. They will get gelatinous and this is what helps hold the
the flax is soaking, in food processor fitted with an “S” blade,
process the remaining crust ingredients until smooth. Stir into the
soaked flax. Spread thinly on teflex or plastic covered dehydrator
dehydrate for a couple hours, then score into desired shapes and flip.
Peel the sheet off the back of the crust and let it finish drying on
is such a fun dessert! To make the crust, in a food processor fitted
with an “S” blade, process the walnuts and raisins until they’re ground
up fairly well and start clumping together. Press into a dinner plate or
pie plate (or a small pizza pan!).
a bullet type blender, puree the cashews, water, agave, and salt until
creamy, which takes a few minutes. Once blended, pop in the freezer to
chill for a few minutes.
assemble, spoon a layer of cashew cream on the crust, spreading almost
to the edge of the crust. Spoon a layer of strawberry puree on top of
the cashew cream. Sprinkle the grated bananas over the strawberry puree
(the bananas will be a bit gooey, so it takes a bit of finessing). Top
with the cut kiwi. Let chill in the refrigerator for at least an hour
before cutting into pizza shaped wedges and serving.
total protein: 33 gr