Raw Food Recipe Menu: May 18, 2014

Breakfast

Avocado Apple Pudding

serves 1 ~ $1.48 per serving

1 avocado ($.88)

1 apple, peeled and chopped ($.50)

1 tablespoon agave ($.10)

1 dropper stevia

This is really filling, really
fresh, and really simple. Just process all ingredients in a food
processor fitted with the “S” blade until smooth.

Lunch

Pineapple Stir Fry
serves 2 ~ $3.47 per serving

1 head broccoli, chopped into florets ($1.29)

1 small pineapple, cut into chunks ($3.00)

1 medium red onion, thinly sliced ($.25)

1 red bell pepper, thinly sliced ($1.00)

1 carrot, peeled and shaved ($.10)

1 cup snow peas ($.50)

2 tablespoons olive oil ($.20)

3 tablespoons agave ($.30)

3 tablespoons balsamic vinegar ($.30)

This is light but also hearty and quite filling, especially served warm straight from the dehydrator.

Prepare the fruit and vegetables
as directed above. In a small cup, whisk together the olive oil, agave,
and balsamic vinegar. In a medium bowl, pour the mixture over the
fruit and vegetables and stir to coat. Spread out on a lined dehydrator
tray. Dehydrate at 115 degrees for about 2 hours, or until softened
and warmed through.

Dinner

Zucchini Mushroom Salad

serves 2 ~ $2.81 per serving

1 zucchini ($.50)

8 oz mushrooms ($1.88)

1 tablespoon olive oil ($.10)

2 tablespoons agave ($.20)

2 tablespoons balsamic vinegar ($.20)

1 bag spinach ($1.89)

1 medium red onion ($.25)

1 grapefruit ($.60)

Peel the zucchini and slice into
slabs or wedges about 1/4 inch thick. Put in a bowl along with the
mushrooms. In a small cup, whisk together the olive oil, agave. and
balsamic vinegar and pour over the zucchini slices and mushrooms. Toss
to coat. Spread out on a lined dehydrator sheet and dehydrate for about 2
hours, until softened a bit and warm.

Arrange spinach on plate. Add thinly sliced red onion and grapefruit sections. Top with the warmed mushrooms and zucchini.

Dessert

Stuffed Dates

makes 12 dates ~ $.22 each

1/2 cup cashews ($.50)

1/2 cup water

1 tablespoon agave ($.10)

1/2 teaspoon salt

12 dates ($2.00)

candied pecans

In
a small, bullet type blender, process the cashews, water, agave, and
salt until smooth and the constancy of thick cream. Refrigerate for
about an hour to let it firm. 

Once firm, split each date and add a dollop of cashew cream to the center. Top with a candied pecan.

Candied pecans are simple to
make. Just coat pecans with a generous amount of agave, with a pinch of
salt and a pinch of cayenne. Then spread them out on a dehydrator sheet
and dehydrate overnight. The agave will be liquid when they’re warm,
but will harden up quite a bit as they cool.