Raw Food Recipe Menu: January 26, 2013

ingredients

• 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 ($.40)
• a few drops liquid stevia
• a few chopped pistachios ($.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.

ingredients

• 1/4 cup walnuts ($1.00)
• 1 large tomato ($1.00)
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 head romaine ($2.30)
• 1 medium onion, thinly sliced ($.20)
• 1 small jalapeno, sliced
• 1 ripe avocado ($.1.00)
• black olives ($.50)
• green olives ($.50)

4 tablespoons cashew cream ($.60) {recipe below}

directions

• Make the walnut taco meat first and set aside.
• In a food processor fitted with an “S” blade, pulse the walnuts, half a tomato, cumin, and salt until chopped but still a little chunky.
• To a bed of chopped romaine, add the walnut taco meat, the other half of tomato (chopped), sliced onion, a bit of sliced jalapeno, chopped avocado, and olives.
• Top with a couple scoops of cashew cream.

cashew cream

• 1/2 cup cashews ($2.00)
• 1/2 cup water
• 1 tablespoon lemon juice ($.20)
• 1/2 teaspoon salt

Blend all ingredients in small blender until very smooth. Store leftovers in an airtight container in the refrigerator for up to three days.

ingredients

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.

ingredients

• 1 ripe avocado ($.88)
• 4 ripe bananas ($.60)
• 2 tablespoons agave ($.20)
• 1 teaspoon vanilla extract ($.20)
• pinch salt
• 1/4 cup pistachios ($.50)

Fruit and nuts. That’s all this is, but it feels like a treat …

In a food processor with the “S” blade, puree the avocado, bananas, agave, vanilla, and salt until very smooth. This will take a few minutes. Process in an ice cream maker until the consistency of soft serve ice cream. Fold in the pistachios and freeze until firm.

If you don’t have an ice cream maker, just freeze the puree and stir every half hour or so until it’s firm, adding the pistachios just before firm.

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