Raw Food Recipe Menu: August 10, 2014

 Breakfast

Very Hungry Caterpillar Fruit Salad

serves 2 ~$2.75 per serving

This is a fun and healthy fruit salad inspired by the children’s book, The Very Hungry Caterpillar, by Eric Carle.

ingredients

directions

• Finely
  dice a 2 inch piece of cucumber and set aside for later. 
• In a blender,
  puree rest of the cucumber, avocado, 1/4 of the onion, garlic, and olive
  oil. Chop the cucumber and avocado first to make blending easier. 
• Add
  the water as needed for blending. 
• Let this blend for a minute or two, to
  get really creamy. 
• Salt and pepper to taste. 
• Top with a bit of the
  reserved diced cucumber and onion. 
• Sprinkle with red pepper flakes and
  add a small drizzle of olive oil, if desired. 

burgers

• 1/2 red pepper ($.45)
• 1/4 cup ground flax seeds ($.10)
• 10 oz mushrooms ($2.49)
• 1/3 cup walnuts ($.50)
• 1/2 white onion, chopped ($.13)
• 1 jalapeno pepper, chopped ($.05)
• 1 rib celery, chopped
• 2 tablespoons olive oil ($.20)

avocado mayo

• 1 ripe avocado ($.78)
• 1 teaspoon agave ($.10)
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon vinegar

Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step.

In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together.

In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.

Form burgers and place on a teflex or plastic sheet. Spread just a bit of olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours.

The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. A blender will make this nice and creamy, but mashing with a fork would probably suffice.

Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, and chopped jalapenos. 

nutritional information:         calories: 223        fat: 20 gr        carbs: 7 gr       protein: 6 gr

Total cost for the day: $8.24

total carb: 140 gr
total protein: 25 gr