Raw Food Recipe Menu: August 3, 2014


Soft Serve with Apples
serves 2 ~ $1.08 per serving


  • 1 tablespoon lemon juice
  • 1 tablespoon agave ($.20)
  • 1/2 teaspoon pumpkin pie spice
  • 2 apples, peeled and chopped ($1.20)
  • 4 bananas, sliced and frozen ($.60)
  • 1/2 teaspoon vanilla ($.05)
  • 2 tablespoons walnuts ($.10)

My love affair with banana soft serve has been rekindled.

In a small bowl, whisk together the lemon juice, agave, and pumpkin pie
spice. Add the peeled the chopped apples and toss to coat. Pour onto a
line dehydrator sheet and dehydrate for about an hour. This is an
optional step. The dehydrating softens the apples a bit, but they still
taste fine without it.

To make the soft serve, put the frozen banana slices in a food processor
fitted with an “S” blade and process until thick and creamy.

Top with the apples and walnuts.

nutritional information:       calories: 399      fat: 9 gr      carbs: 93 gr      protein: 6 gr
Avocado Strawberry Salad
serves 2 ~ $2.45 per serving 


  • 18 strawberries ($2.50)
  • 2 tablespoons agave ($.20)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil 
  • pinch salt
  • 2 avocados ($2.00)
  • 1 small onion ($.20)

This goes together really fast, so make the strawberry sauce first and set aside.

For the strawberry sauce, in a bullet type blender, puree six
strawberries, the agave, balsamic vinegar, and olive oil until very

Slice the avocado and arrange on a plate.  Thinly slice
the remaining strawberries and place on top of the avocado. Sprinkle on a
bit of minced onion as well.

Spoon on the strawberry sauce.

nutritional information:       calories: 398     fat: 31 gr      carbs: 35 gr      protein: 3 gr

Marinated Mushroom Soup
serves 3 ~ $2.28 per serving
  • 12 ounces mushrooms ($2.69)
  • 1 medium onion ($.25)
  • 1 tablespoon olive oil ($.20)
  • 1 tablespoon agave ($.20)
  • 1 tablespoon balsamic vinegar ($.20)
  • 1 ripe avocado ($1.49)
  • 1 tomato ($1.00)
  • 1 clove garlic, pressed
  • 3 tablespoons olive oil ($.60)
  • 1 1/2 cup water to process
  • salt and pepper
  • 1 tablespoon olive oil ($.20)

I started by marinating and then dehydrating the mushrooms and chopped
onions, though this is an optional step that makes the flavor just a
little more intense. Mix together the olive oil, agave, and balsamic
vinegar. Toss
with the sliced mushrooms and chopped onions and spread out on a lined
dehydrator sheet and dehydrate for about 2-3 hours.

Reserve a few mushrooms and onions for topping. In a blender, puree the
remaining mushrooms and onions, avocado, tomato, garlic, and olive oil,
adding about 1 1/2 cup water. Add as much water as necessary to make the
right consistency. I made mine pretty thick and creamy.

Top with the reserved mushrooms and onions, drizzle with a teaspoon of olive oil. 

nutritional information:      calories: 374       fat: 35 gr      carbs: 23 gr      protein: 5 gr

Watermelon Strawberry Pops
makes about 8 pops ~ $.49 per pop



  • 2 cups watermelon chunks ($2.00)
  • 1 cup strawberries ($1.00)
  • stevia or sweetener of your choice (optional)
  • juice of 1 lemon ($.60)
  • 1 cup green juice ($.30)


  • Using a high speed blender, puree the watermelon, strawberries, and half the lemon juice together. Sweeten, if desired. 
  • Pour into popsicle molds and insert sticks, leaving a half inch space at the top for the green layer.
  • Freeze for a couple hours, then mix up a cup of green juice with a couple tablespoons lemon juice and sweetener, if you’d like it sweeter. 
  • Pour this on top of the watermelon/strawberry layer. 
  • Freeze again until solid.

I’ve used plastic popsicle molds here, because that’s what I had on hand. But I’m moving away from all plastics … paper cups and wooden sticks would be easier, cuter, and safer.

nutritional information:        calories: 40       fat: o gr       carb: 10        protein: 0 gr

Total cost for the day: $6.30
total calories: 1,211
total fat: 75 gr

total carb: 161 gr
total protein: 14 gr

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