Raw Food Recipe Menu: May 11, 2014

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Breakfast

Pecan Pie

serves 2 ~ $1.45 per serving

1/4 cup walnuts ($.50)

1/2 cup raisins ($.50)

6 dates, soaked ($1.20)

1/4 cup pecans ($.70)

pinch salt

Maybe
this is taking the idea of breakfast pie too far. But, nah, not
really. It’s still just nuts and fruits, which seems to be a good way
to start the day.

In
a food processor with an “S” blade, process the walnuts and raisins
until they are crumbly and stick together. Press into a small tart plate
(the one I used is 5 inches diameter) and chill. Then in the food
processor again, puree the dates with a tiny bit of the soak water until
they form a gooey paste. Spread into the crust and top with pecans.

The amounts can be easily increased to make a larger pie for a more conventional dessert.

calories: 396

fat: 17 gr

carbs: 80 gr

protein: 5 gr

Lunch

Creamy Cucumber Soup

serves 2 ~ $.77 per serving

1 cucumber ($.60)

1 avocado ($.78)

1/2 medium onion ($.05)

1 clove garlic, pressed

2 tablespoon olive oil ($.10)

1 cup water for blending

salt and pepper to taste

red pepper flakes

My
little local grocery has had avocados on sale for the past few weeks
or so and I’ve been making all sorts of things with them, but one of my
favorites is creamy soups. The cucumber adds a summery feel, too, even
here where we have a foot and a half of snow!

Finely
dice a 2 inch piece of cucumber and set aside for later. In a blender,
puree rest of the cucumber, avocado, 1/4 of the onion, garlic, and
olive oil. Chop the cucumber and avocado first to make blending easier.
Add the water as needed for blending. Let this blend for a minute or
two, to get really creamy. Salt and pepper to taste. Top with a bit of
the reserved diced cucumber and onion. Sprinkle with red pepper flakes
and add a small drizzle of olive oil, if desired.

calories: 292

fat: 29 gr
carbs: 12 gr

protein: 3 g

Dinner
Baby Greens with Clementines and Mustard Dressing
serves 2 ~ $2.40 per serving

1 8 oz bag baby greens ($2.99)

3 clementines, peeled and sectioned ($.75)
1/4 cup walnuts ($.25)
1/2 red onion, chopped ($.20)

2 tablespoons olive oil ($.20)

2 tablespoons agave ($.20)
2 tablespoons brown spicy mustard ($.20)

salt and pepper to taste

Lately, I just can’t get enough of greens and citrus together. This is a
very simple salad that gave me a much needed reminder of spring.

To make the dressing, whisk together the olive oil, agave, and mustard.
Toss with the baby greens, clementine sections, red onion, and walnuts.

calories: 342

fat: 24 gr

carbs: 28 gr

protein: 8 gr

Dessert
Strawberry Pie
serves 6 ~ $1.04 per serving

1 pound strawberries ($2.08)
3 tablespoons agave ($.60)
1 tablespoon lemon juice

1 cup walnuts, soaked and dehydrated ($1.00)
1 cup banana slices, dehydrated (about 4 raw) ($.60)
pinch salt

1/4 cup walnuts ($.25)
2 dates ($1.00)
2/3 cup water
1/2 teaspoon vanilla
pinch salt

In a food processor with an “S” blade, process the walnuts and
dehydrated bananas with a pinch of salt until the mixture starts
clumping together. Spread and press onto a plate for a more rustic
effect, which is what I did, or use a regular pie or tart plate.

In the food processor, add about a quarter of the strawberries and
process with the lemon juice and agave until well pureed. Just like
chocolate needs a dash of salt, I’ve found that strawberries really
benefit from a tiny bit of lemon.

To make the walnut cream, in a blender puree 1/4 cup walnuts, 3 dates,
and enough water to process, about 2/3 cup. Puree until very smooth and
creamy.

Slice the remaining strawberries and add arrange on top. Spoon on some of the walnut cream. Cut into wedges and serve.