Raw Food Recipe Menu: August 3, 2014

ingredients

• 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.

ingredients

• 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
smooth.

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.

ingredients

• 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

Dessert

Watermelon Strawberry Pops

makes about 8 pops ~ $.49 per pop

 

ingredients

• 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)

directions

• 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.