Raw Food Recipe Menu: December 29, 2013
- 4 bananas, sliced and frozen ($.80)
- 2 cups almond milk ($.80)
- small dash vanilla
- a bit of stevia, if desired
- 1 cup cherries, sliced ($.75)
This is a fun breakfast and is as
simple as a smoothie in a bowl. Kids especially seem to enjoy the cherries
sliced into rings and floated in the sweet blend of banana and vanilla.
In a blender, process the frozen
bananas, almond milk, vanilla, and optional stevia until very smooth. Pour into
bowls and add the cherry slices. They should rest on top without sinking
easily.
- 1 avocado ($1.49)
- 1 cup nut milk ($.40)
- 2/3 cup water
- 1 onion ($.25)
- 1 clove garlic ($.10)
- 1/2 red bell pepper ($.40)
- 2 tbsp pumpkin seeds (pepitas) ($.30)
- 1 tsp olive oil ($.10)
- salt and pepper to taste
For this soup, which makes two large servings, place a peeled avocado, nut milk, water,
half the onion, and the clove of garlic in a blender. Puree until very
smooth.
Add the chopped onion and pepper, and sprinkle with pepitas. Salt and pepper to taste, and add an optional drizzle of olive oil.
This is a warm and hearty dish, sure to satisfy during the colder months.
- 2 portobello mushrooms ($3.00)
- 1 large onion, thinly sliced ($.40)
- 2 tablespoons olive oil ($.20)
- 1 tablespoon balsamic vinegar ($.10)
- 1 tablespoon agave ($.20)
- 1 clove garlic, pressed ($.10)
- 1/2 teaspoon favorite herb blend
- 1/2 teaspoon salt
zucchini pasta
- 2 medium zucchini ($1.00)
- 1 tablespoon olive oil ($.10)
- 1 tablespoon lemon juice ($.10)
- 1 tablespoon agave ($.10)
marinara sauce
- 1 large tomato ($1.00)
- 1/2 cup sun dried tomatoes ($1.00)
- 1 tablespoon agave ($.10)
- 1/2 teaspoon basil
- 1/2 teaspoon powdered garlic
- 1/2 teaspoon salt
- salt and pepper
directions
- Brush
off the mushrooms with a soft towel. Remove the gills underneath, if
desired, by rubbing them gently with a finger (they should come off
fairly easily). Slice the mushrooms into 1/2 inch slices. - Whisk
together the olive oil, balsamic vinegar, agave, garlic, herb blend (I
used Mrs. Dash Chipotle), and salt. Toss with the sliced mushrooms and
onion to coat well. Spread out on a dehydrator sheet and dehydrate for
about an hour. - While
the mushrooms are warming, slice the zucchini into pasta noodle sized
strips. I keep intending to get a spiralizer, but so far a vegetable
peeler works well to make noodles. Whisk together the remaining
ingredients and toss to coat. Let stand for about 45 minutes. - In a food processor, fitted with an “S” blade, process all marinara ingredients until very smooth.
- Spoon out a bit of the marinara sauce and lay the mushrooms. Serve with a side of onions, and zucchini pasta.
nutritional information: calories: 338 fat: 21 gr carbs: 33 gr protein: 7 gr
- 1/2 cup almonds ($1.25)
- 4 dates ($.80)
- 1 tablespoon cacao powder ($.20)
- 3 tablespoons agave ($.30)
- 3 tablespoons cacao powder ($.60)
- 1 tablespoon coconut oil ($.10)
until they are coarsely chopped. Add the dates and one tablespoon of the
cacao powder. This will come together into a crumbly but sticky pie
crust like texture.
Stir together the agave, remaining cacao powder, and coconut oil.
Use
half the crumbly mix and press into the bottom and up the sides of a
cupcake tin or similar container (I used a small teacup), leaving a well
at the center.
Spoon the agave, cacao, coconut oil mixture into
the center well and cover gently with a layer of the remaining crumbly
mix and press to seal at the edges.
Too serve, heat for a half
hour in a dehydrator, and the gooey chocolate center will be warm enough
to be “molten.” Top with a tablespoon of any sweetened almond cream and
strawberries, if desired.
I definitely have to try that soup! yum! do you make your own almond milk or buy it, if so what brand?