Raw Food Menu: June 16, 2013

7 Responses

  1. Anonymous says:

    In the portabella recipe, why is 1 tablespoon of agave in 0.20 cents in the first part and the same quantity at 0,10 in the 2 other parts?

    My second question… as you tasted this recipe… if I omit the agave totally… would it be good anyway?

    Thank you 🙂

    • Hi there, it was a typo. Yes, I think the portobello recipe would be nearly as good without the agave. If you want a little bit of sweetness but don't want to use agave, an equivalent amount of date paste would be nice, I think.

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  3. Do you have any low fat menues? I was very excited to find your page, but when I calculated the percentage of fat in this day's menue, it was 57%. I'll have to make major adjustments b/c that is way too much fat for me to consume on a daily basis – even if it is good fat. Thanks for sharing…looking forward to trying some out "as-is" on occassion, while tweaking the majority to have less fat.

    • Hi Vicki, I don't have any menus that are specifically low fat, though I'm headed in that direction in my own daily diet. If you'd like less fat, just reduce or eliminate the high fat ingredients … it's all good food, so it still tastes great even with tweaks.