Raw Food Recipe Menu: June 15, 2014

Breakfast

Fried Ice Cream

serves 2 ~ $.48 per serving

3 bananas ($.45)

flavoring (other frozen fruit or cacao) ($.40)

pinch salt

3 tablespoons ground flax ($.05)

1 tablespoon coconut flakes ($.05)

big pinch cinnamon

pinch cayenne (optional)

drizzle of agave, maple syrup, or coconut nectar 

I hope everyone had a wonderful holiday. Our weekend included our kids, fireworks, and chocolate pie … so it was good. 

Bananas and flax seed, that’s all this is. But when it’s called fried ice cream, it sounds truly decadent.

Make
a batch of banana ice cream in your preferred way. For this, I took the
bananas, cacao, and salt and pureed in the food processor until very
smooth, then froze until firm. You can use frozen bananas and and the
food processor, or use an ice cream maker. Whichever method you use,
freeze the ice cream until it’s firm. Mix together the flax, coconut,
cinnamon, and cayenne. Then, scoop the ice cream into a ball and roll
each ball in the flax blend. Drizzle with a bit of your choice of
sweetener.

 

calories: 228

Lunch

Peach Salad

serves 2 ~ $2.61 per serving

1 head romaine or leaf lettuce, chopped ($1.89)

1 peach, sliced ($.89)

1 tomato, sliced ($1.25)

1 red onion, sliced ($.59)

2 tablespoons olive oil ($.20)

2 tablespoons agave ($.20)

2 tablespoons balsamic vinegar ($.20)

This is as simple and easy as it looks and takes just minutes to put together. 

Arrange
the lettuce on a plate, add peach, tomato, and onion slices. Whisk
together the olive oil, agave, and balsamic vinegar, divide and pour
over each.

 

calories: 324

Dinner

Tomato Sandwich

serves 3 ~ $1.54 per serving

1 cup ground flax seeds ($.50)

1 cup water

3 medium onions, thinly sliced ($.30)

2 large carrots, grated ($.40)

1 teaspoon salt

3 tablespoons olive oil ($.30)

tomato, lettuce, onion ($2.50)

cashew mayo

1/2 cup cashew ($.50)

1/2 teaspoon garlic powder

1 teaspoon agave ($.10)

This
received rave reviews today. The bread was about the best raw bread
I’ve ever had and it seemed very much like a really good … well,
bread. It has to be just right, though. Dehydrated enough to be done,
but not too crisp.

Mix
together the ground flax seeds and water. Let sit for several minutes
to gel. Slice the onions very thinly and grate the carrots (I used the
food processor for both). Stir together and add the salt. Spread out on
lined dehydrator sheets and dehydrate for about an hour. When it top is a
bit dry to the touch, flip and continue drying on the other side. Let
dry another couple hours until dry but not brittle. I used kitchen
scissors to cut the bread into shapes.

Add some tomatoes, onion, and lettuce, and a dollop of cashew mayo.

To make the mayo, use a bullet type blender. Puree all ingredients until smooth and creamy.

 

calories: 419

 

calories: 284