Raw Food Recipe Menu: August 24, 2014

by Lisa Viger · Published August 25, 2014 · Updated October 3, 2019

https://www.rawon10.com/wp-content/uploads/2014/08/z-page-divider.jpg

Breakfast

Chocolate Chia Smoothie

serves 1 ~ $2.15 per serving

3 tablespoons ground chia seeds ($.30)

4 tablespoons hemp protein powder ($.30)

2 bananas, frozen ($.70)

1 cup cold almond milk ($.40)

2 tablespoons cacao powder ($.40)

a few drops stevia

a few chopped pistachios ($.05)

This is a simple, creamy ~ kind of decadent ~ way to start the day, that’s also packed with healthy protein and omega-3s.

In a blender, combine all ingredients except for the pistachios. Puree
until very smooth. Top with a few chopped pistachios, if desired.

calories: 555

fat: 21 gr

carbs: 81 gr

protein: 26 gr

Lunch

Cucumber Club

serves 1 ~ $2.08 per serving

1 cucumber ($.59)

1 small onion

1 avocado ($1.49)

salt

This is another recipe idea from Bette. It’s so simple and made a great lunch that was both light and filling.

Peel the cucumber and cut in
half. Using a spoon or scoop, scrape out the seed cavity and some of the
flesh so that it’s a hollowed boat. Keep what has been scraped out and
chop finely. To that, add one chopped avocado and one finely minced
onion. Mix together and use this to fill the cucumber.

calories: 299

fat: 22 gr

carbs: 27 gr

protein: 5 gr

Dinner

Tropical Mushrooms

serves 2 ~ $3.70

2 portabello mushrooms, sliced ($4.00)

1 green pepper, thinly sliced ($.50)

2 medium onions, thinly sliced ($.20)

1 cup pineapple, sliced or chopped ($1.50)

4 tablespoons agave ($.40)

4 tablespoons olive oil ($.40)

2 tablespoons balsamic vinegar ($.40)

2 cloves garlic, pressed

salt and pepper

This is one of those dishes that no one would guess is raw. It’s definitely hearty and filling.

Slice the portabellos, green pepper, and onions. Also slice the
pineapple. I sliced mine into fairly large rectangles, bit smaller
chunks would work, too.

Put these in a lidded container. Whisk together the remaining
ingredients and pour over the sliced mushroom and veggie mix. This step
can be done in the morning {or even the night before} and left to
marinate. Just toss it into the dehydrator about an hour before you want
to eat.

Pour out onto a lined dehydrator tray and dehydrate for about an hour,
until warm and slightly softened. Serve with red cabbage sauerkraut, if
desired {recipe coming soon}.

calories: 425

fat: 27 gr

carbs: 36 gr

protein: 5 gr

Dessert

Pizza Pie

serves 4 ~ $1.51 per serving

3/4 cup walnuts ($1.50)

3/4 cup raisins ($1.00)

1/2 cup cashews ($1.00)

1/2 cup water

1 tablespoon agave ($.10)

1/4 teaspoon salt

3/4 cup strawberries ($1.50)

2 tablespoons agave ($.20)

2 bananas, grated ($.30)

1 kiwi, sliced and quartered ($.45)

This
is such a fun dessert! To make the crust, in a food processor fitted
with an “S” blade, process the walnuts and raisins until they’re ground
up fairly well and start clumping together. Press into a dinner plate or
pie plate (or a small pizza pan!).

In
a bullet type blender, puree the cashews, water, agave, and salt until
creamy, which takes a few minutes. Once blended, pop in the freezer to
chill for a few minutes.

Again using a bullet type blender, puree the strawberries and agave until very smooth.

Using a food processor fitted with a grating blade, grate the bananas (almost unripe bananas work the best).

To
assemble, spoon a layer of cashew cream on the crust, spreading almost
to the edge of the crust. Spoon a layer of strawberry puree on top of
the cashew cream. Sprinkle the grated bananas over the strawberry puree
(the bananas will be a bit gooey, so it takes a bit of finessing). Top
with the cut kiwi. Let chill in the refrigerator for at least an hour
before cutting into pizza shaped wedges and serving.