Raw Food Menu: June 23, 2013
totally in favor of the desert for breakfast idea! Strawberries are
starting to come into season here, so it makes it easy to have an
quarter the bananas and divide between two bowls. Add sliced
strawberries and sprinkle with coconut flakes. In a small cup, mix
together the coconut oil, agave, cacao powder, and salt until it’s like a
chocolate syrup. Spoon over the fruit. If the fruit is cold, the
chocolate syrup will harden up almost immediately. If not, just stick in
the fridge until it does.
carbs: 55 gr
protein: 2 gr
hope you all had a wonderful Mother’s Day. It was an awesome day here.
The kale is coming in already from our garden, so I used a bit of Red
Russian and Blue Vates kale as well as some dandelion greens, in this
salad. I’m really looking forward to the summer and garden ahead!
the romaine and greens. Toss with the onion, radish, strawberries, and
avocado. Whisk together the oil, vinegar, agave, garlic, salt and pepper
until blended. If you’d like the dressing emulsified, add the oil
slowly as you whisk. Spoon over salads.
carbs: 51 gr
protein: 6 gr
used to think breaded and fried was the only way to eat zucchini. Now,
I’m totally into raw zucchini noodles. They’re so easy to make and have a
wonderful but mild flavor of their own, so they work well with just
noodles out the zucchini with a spiralizer, grater, or with a vegetable
peeler. Toss the noodles together with the whole snap peas, chopped
onion, and grated carrot. In a small cup, whisk together the oil, agave,
vinegar, garlic, salt, pepper, and red pepper flakes. Toss with the
noodles until coated. These can be served as is, or marinated for an
hour or so, or gently dehydrated for a bit.
carbs: 46 gr
protein: 10 gr
not sure this can rightly be called a cheese cake. The filling is nut
free, and the crust uses just a bit of walnuts. It’s creamy and sweet
and just a bit sour. Whatever its rightful name, it’s delicious!
a food processor with an “S” blade, process the walnuts, ground flax
seeds, dates, and coconut oil until the mix will stick together. This
can take a couple minutes. Press this crust mix into the bottom of an 8″
pie pan or spring form pan, or whatever container you prefer. I used
five inch pans which made two pies that could be shared.
the food processor, again with the “S” blade, process the avocado,
banana, mango, lemon juice, and coconut oil until very creamy and
smooth, which may take a few minutes. Ripe avocados work best with the
carbs: 29 gr
protein: 5 gr