Raw Food Menu: June 16, 2013

Breakfast 

Jennifer Cornbleet’s Apple Crisp

8 servings ~ $1.35 per serving
a recipe by Jennifer Cornbleet

ingredients

This is a recipe from Jennifer Cornbleet’s Revised Edition of Raw Food Made Easy for 1 or 2 People.
I love this book. It’s among the best out there for doable raw food.
The recipes are simple but delicious, and Jenny has super easy and clear
instructions. Look out below for a chance to win your own copy!

Thinly slice 2 of the apples and chop the remaining 2 apples. Put the
sliced apples and 2 tablespoons of the lemon juice in a medium bowl.
Toss gently and set aside. Put the chopped apples, dates, raisins,
cinnamon, and remaining tablespoon of lemon juice in a food processor
fitted with the S blade and process until smooth. Add to the sliced
apples, stirring until well combined.

To assemble the crisp, press 1/2 cup of the topping (see below) into an
even layer in an 8-inch square glass baking dish. Spread the apple
filling on top using a rubber spatula. With your hands, knead pieces of
the remaining 1 1/2 cups of topping until they stick together. Lay these
pieces of topping on the filling to form a cobbled appearance, allowing
some of the filling to peek through. Serve chilled, at room
temperature, or warm (see warming option). Cover with plastic wrap and
stored in the refrigerator, Apple Crisp will keep for 3 days.

crumble topping

Place the walnuts, coconut, cinnamon, nutmeg, and salt in a food
processor fitted with an S blade and process until coarsely ground. Add
the raisins and dates and process until the mixture resembles coarse
crumbs and begins to stick together. Don’t over process. Add the
optional whole cane sugar and process briefly. Store in a sealed
container. Crumb Topping will keep for one month in the refrigerator or
three months in the freezer.

Warming option: Preheat the oven to 200 degrees F. Turn off the
oven, insert the crisp, and warm for 15 minutes. Alternatively, heat for
30 minutes in a food dehydrator set at 105 degrees F.

nutritional information:      calories: 363      fat: 25 gr      carbs: 37 gr       protein: 4 gr 

mushrooms

• 2 portobello mushrooms ($3.00)
• 1 large onion, thinly sliced ($.40)
• 2 tablespoons olive oil ($.20)
• 1 tablespoon balsamic vinegar ($.10)
• 1 tablespoon agave ($.20)
• 1 clove garlic, pressed ($.10)
• 1/2 teaspoon favorite herb blend
• 1/2 teaspoon salt

zucchini pasta

• 2 medium zucchini ($1.00)
• 1 tablespoon olive oil ($.10)
• 1 tablespoon lemon juice ($.10)
• 1 tablespoon agave ($.10)

marinara sauce

• 1 large tomato ($1.00)
• 1/2 cup sun dried tomatoes ($1.00)
• 1 tablespoon agave ($.20)
• 1/2 teaspoon basil
• 1/2 teaspoon powdered garlic
• 1/2 teaspoon salt
• salt and pepper

• Brush
  off the mushrooms with a soft towel. Remove the gills underneath, if
  desired, by rubbing them gently with a finger (they should come off
  fairly easily). Slice the mushrooms into 1/2 inch slices.
• Whisk
  together the olive oil, balsamic vinegar, agave, garlic, herb blend (I
  used Mrs. Dash Chipotle), and salt. Toss with the sliced mushrooms and
  onion to coat well. Spread out on a dehydrator sheet and dehydrate for
  about an hour.
• While
  the mushrooms are warming, slice the zucchini into pasta noodle sized
  strips. I keep intending to get a spiralizer, but so far a vegetable
  peeler works well to make noodles. Whisk together the remaining
  ingredients and toss to coat. Let stand for about 45 minutes.
• In a food processor, fitted with an “S” blade, process all marinara ingredients until very smooth.
• Spoon out a bit of the marinara sauce and lay the mushrooms. Serve with a side of onions, and zucchini pasta.     

nutritional information:      calories: 338       fat: 21 gr      carbs: 33 gr      protein: 7 gr