July 15, 2012
Breakfast
Banana Salad
serves 2 ~ $1.64 per serving
2 bananas ($.30)
1 small head romaine ($1.89)
juice of 1 lemon ($.69)
3 tablespoons agave ($.30)
pinch of salt
coconut flakes, finely shredded ($.10)
A salad for breakfast? Sure. It has the same ingredients as a smoothie!
It’s
just as simple to make, too. Chop the romaine and toss with sliced
bananas. In a small cup, whisk together the lemon juice, agave, and a
pinch of salt and dress each salad. Sprinkle with coconut flakes.
just as simple to make, too. Chop the romaine and toss with sliced
bananas. In a small cup, whisk together the lemon juice, agave, and a
pinch of salt and dress each salad. Sprinkle with coconut flakes.
calories: 270
fat: 2 gr
carbs: 67 gr
protein: 5 gr
carbs: 67 gr
protein: 5 gr
Lunch
Squash Blossoms
serves 2 ~ $2.12 per serving
12 – 20 squash blossoms ($2.00)
1/2 cup walnuts ($1.00)
1/2 cup water for blending
1 ripe avocado ($.88)
1 tablespoon lemon juice ($.10)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon tarragon ($.10)
1 small onion, minced ($.05)
1 tablespoon olive oil ($.10)
ground flax seeds
Squash blossoms are gorgeous. They’re
delicious, too. These are from my own plants. They’re quite fragile and
don’t last long. You can grow your own or get them from a farmer’s
market.
Gently wash the blossoms and pat dry. Allow to air dry for a half hour or so.
In a bullet type blender, puree the
walnuts and water until very smooth. Add the avocado, lemon juice, salt,
pepper, and tarragon and puree again until very smooth. Add more water
if necessary. Once blended, mix in the minced onions and stir to
combine.
This makes a creamy and cheesy like mix to put inside the blossoms. Gently spoon a tablespoon or so in each blossom.
They’re beautiful like this with nothing
else done to them. Or, they can be brushed with a small amount of olive
oil and dusted with some finely ground flax seed and then dehydrated for
a few hours for a more “fried” kind of feeling.
Squash Blossoms
serves 2 ~ $2.12 per serving
12 – 20 squash blossoms ($2.00)
1/2 cup walnuts ($1.00)
1/2 cup water for blending
1 ripe avocado ($.88)
1 tablespoon lemon juice ($.10)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon tarragon ($.10)
1 small onion, minced ($.05)
1 tablespoon olive oil ($.10)
ground flax seeds
Squash blossoms are gorgeous. They’re
delicious, too. These are from my own plants. They’re quite fragile and
don’t last long. You can grow your own or get them from a farmer’s
market.
Gently wash the blossoms and pat dry. Allow to air dry for a half hour or so.
In a bullet type blender, puree the
walnuts and water until very smooth. Add the avocado, lemon juice, salt,
pepper, and tarragon and puree again until very smooth. Add more water
if necessary. Once blended, mix in the minced onions and stir to
combine.
This makes a creamy and cheesy like mix to put inside the blossoms. Gently spoon a tablespoon or so in each blossom.
They’re beautiful like this with nothing
else done to them. Or, they can be brushed with a small amount of olive
oil and dusted with some finely ground flax seed and then dehydrated for
a few hours for a more “fried” kind of feeling.
calories: 332
fat: 28 gr
carbs: 15 gr
protein: 7 gr
Dinner
Cucumber Noodles
serves 2 ~ $2.50 per serving
2 cucumbers, noodled ($1.59)
2 tomatoes, chopped ($3.00)
1 medium onion, chopped ($.05)
2 tablespoons olive oil ($.20)
1 tablespoon vinegar ($.10)
2 cloves garlic, pressed
1 teaspoon dried basil ($.05)
1/2 teaspoon salt
1/2 teaspoon pepper
This is fresh and light and perfect for a hot summer afternoon.
Shave the cucumbers into noodles. Top with chopped tomatoes and onions.
Whisk together the remaining ingredients and drizzle over the top.
calories: 176
fat: 14 gr
carbs: 13 gr
protein: 3 gr
Dessert
Carrot Ginger Snaps
makes 6 serving (12 cookies) ~ $.76 per serving
1 cup walnuts ($2.00)
1 cup raisins ($1.50)
2 tablespoons ground flax
2 tablespoons flax seed
pulp from two juiced carrots ($.30)
1 1/2 inch piece ginger, grated ($.15)
1/2 teaspoon vanilla extract ($.05)
2 tablespoons agave ($.20)
pinch salt
3 tablespoons coconut flakes ($.45)
I’m
partial to chocolate, so this didn’t quite live up to my expectations
… but everyone else seemed to like them. They sure didn’t last long!
Also, I’ve used some carrot pulp in here. Which is just the remains
after carrots have been juiced. It’s not essential, if you don’t have it
just leave it out.
partial to chocolate, so this didn’t quite live up to my expectations
… but everyone else seemed to like them. They sure didn’t last long!
Also, I’ve used some carrot pulp in here. Which is just the remains
after carrots have been juiced. It’s not essential, if you don’t have it
just leave it out.
In
a food processor fitted with an “S” blade, begin processing the walnuts
and raisins … just until they’re chopped into small bits but before
the dough starts to stick together. Add the remaining ingredients,
except for the coconut flakes. Process until dough sticks together.
Divide and form into balls and flatten into cookie shapes. Press each
side into coconut flakes and dehydrate for several hours until a bit
hard on the outside.
a food processor fitted with an “S” blade, begin processing the walnuts
and raisins … just until they’re chopped into small bits but before
the dough starts to stick together. Add the remaining ingredients,
except for the coconut flakes. Process until dough sticks together.
Divide and form into balls and flatten into cookie shapes. Press each
side into coconut flakes and dehydrate for several hours until a bit
hard on the outside.
calories: 258
fat: 8 gr
carbs: 15 gr
protein: 3 gr
Total cost for the day: $7.02
total calories: 1,036
total fat: 52 gr
total carb: 110 gr
total protein: 18 gr
I'm so excited to find a raw recipe for zucchini flowers! Just yesterday I was wishing I knew how to eat them, without frying them. Thank you!
I have yet to try zucchini blossoms but will remember to come back to your recipe when the zucchinis are coming out of my garden!
I adore breakfast salads!! When I first adopted the raw living foods lifestyle I would have a breakfast salad each morning.
If I could successfully grow squash down here I would love to try your zucchini blossoms.
I always love seeing your cucumber noodles and I still have yet to make them. I am assuming you just use a carrot peeler to make them?!
Everything looks just beautiful. Thanks for sharing your wonderful recipes.
Peace and Raw Health,
Elizabeth
beautifull..
thanks..sangat bermanfaat…
will remember to come back to your recipe when the zucchinis are coming out of my garden!
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