Raw Food Recipe Menu: June 8, 2014
Breakfast
Watermelon Cooler
serves 2 ~ $.92 per serving
1/4 watermelon, chunked and frozen ($1.25)
1 lemon, juiced ($.59)
This was perfect on a hot, humid morning. And it’s easy, too.
Chunk
and freeze a quarter of a watermelon the night before (or freeze extra
so there’s always some on hand). Let barely thaw for a minute or two.
Then just puree in a blender with the lemon juice. Add a little stevia, if desired.
and freeze a quarter of a watermelon the night before (or freeze extra
so there’s always some on hand). Let barely thaw for a minute or two.
Then just puree in a blender with the lemon juice. Add a little stevia, if desired.
calories: 252
fat: 2 gr
carbs: 63 gr
protein: 5 gr
Lunch
Mango Cucumber Noodles
serves 1 ~ $2.28 per serving
1 mango ($.89)
1 cucumber ($.69)
1 medium onion, sliced ($.05)
1 tablespoon lime juice ($.10)
1 small jalapeno, thinly sliced ($.05)
1 tablespoon olive oil or red pepper oil ($.10)
1 tablespoon coconut nectar or agave ($.40)
salt and pepper
This menu was heavy on the fruits today. Cool and juicy just seem perfect for this time of year. I bought some coconut nectar from Natural Zing
a few weeks ago and have used it here. A liquid sweetener much like
agave, it has a unique flavor, but also seems to go with everything. The
description says it’s raw and vegan. The only downside is it’s a bit
more expensive than agave, coming in at $.37 per tablespoon.
a few weeks ago and have used it here. A liquid sweetener much like
agave, it has a unique flavor, but also seems to go with everything. The
description says it’s raw and vegan. The only downside is it’s a bit
more expensive than agave, coming in at $.37 per tablespoon.
To
put this together, just cut the cucumber and mango into noodle sized
strips. I do this by slicing lengthwise and then using a knife to slice
off thin noodles, as I’ve shown below. Arrange on a plate and add some
thinly sliced onion. In a small cup, whisk together the lime juice,
coconut nectar, and olive oil. Pour over top. Add a bit of salt and
pepper.
put this together, just cut the cucumber and mango into noodle sized
strips. I do this by slicing lengthwise and then using a knife to slice
off thin noodles, as I’ve shown below. Arrange on a plate and add some
thinly sliced onion. In a small cup, whisk together the lime juice,
coconut nectar, and olive oil. Pour over top. Add a bit of salt and
pepper.
calories: 386
fat: 14 gr
carbs: 68 gr
protein: 6 gr
Dinner
Raspberry Salad
serves 2 ~ $3.09 per serving
1 head romaine, chopped ($2.29)
6 ounces raspberries ($2.99)
2 stalks celery ($.10)
1 red onion ($.30)
2 tablespoons olive oil ($.20)
1 tablespoon agave or other sweetener ($.20)
2 tablespoons almonds ($.10)
Most everything I make here in the blog is under $3.00 per serving. This is an exception but definitely worth it.
To
make the vinaigrette, puree the olive oil, agave, half the
raspberries, and a quarter teaspoon of salt (or more, to taste) until
smooth and creamy. This works best in a bullet type blender.
make the vinaigrette, puree the olive oil, agave, half the
raspberries, and a quarter teaspoon of salt (or more, to taste) until
smooth and creamy. This works best in a bullet type blender.
Assemble the remaining ingredients, and top with the raspberry vinaigrette.
calories: 345
fat: 21 gr
carbs: 38 gr
protein: 7 gr
Dessert
N’Ice Cream Pops
serves 1 ~ $.80 per serving
2 ripe bananas, sliced and frozen ($.30)
1 cup strawberries, frozen ($.50)
These
remind me of those little low calorie snacks so many companies make
now. They’re quite small, but still make a good snack or dessert.The
number of pops will depend on the molds used. I really like these
because I can keep them on hand and have one here and there during the
day.
remind me of those little low calorie snacks so many companies make
now. They’re quite small, but still make a good snack or dessert.The
number of pops will depend on the molds used. I really like these
because I can keep them on hand and have one here and there during the
day.
In
a food processor with an “S” blade, process the banana and strawberry
until smooth. Spoon into popsicle molds and freeze for a few hours
until firm. Remove by dipping mold in warm water.
a food processor with an “S” blade, process the banana and strawberry
until smooth. Spoon into popsicle molds and freeze for a few hours
until firm. Remove by dipping mold in warm water.
calories: 256
fat: 1 gr
carbs: 65 gr
protein: 4 gr
Total cost for the day: $7.09
total calories: 1,239
total fat: 38 gr
total carb: 234 gr
total protein: 22 gr
total protein: 22 gr
Hi, Lisa. That Breakfast Watermelon Cooler looks similiar to something I've made. What a refreshing treat to enjoy on a hot summer day.
that watermelon cooler looks legit!