Raw Food Recipe Menu: May 31, 2015
Chia Porridge
serves 1 ~ $1.75 per serving
- 4 tablespoons chia ($.80)
- 1/2 cup water
- 1/2 apple, chopped ($.30)
- 2 tablespoons walnuts, chopped ($.25)
- 2 tablespoons raisins ($.20)
- 1 tablespoon agave ($.20)
- pinch cinnamon
This is super quick and super easy, and it tastes pretty good, too.
In a bowl, stir together the ground chia seeds and water. Let stand for a few minutes so it can gel. Add the chopped apple, chopped walnut, and raisins. Top with the agave and add a pinch of cinnamon, if desired.
nutritional information: calories: 341 fat: 18 gr carbs: 57 gr protein: 7 gr
- 1 cup buckwheat, soaked ($.35)
- 1/2 cup flaxseed, ground ($.20)
- 1 ripe banana ($.15)
- 2 tablespoons olive oil ($.20)
- 1/2 cup water
- pinch of salt
- 8 tablespoons nut butter ($3.20)
- 4 ounces strawberries ($.50)
bread that goes well with nut butter and any fruit “jelly.”
buckwheat overnight. Drain and rinse well. In a food processor, puree
the ripe banana until liquid. Add in the buckwheat and process until
fairly smooth. Cover the ground flaxseed with about an equal amount of
water and let soak for about a half hour, until it forms the gel. Stir
the soaked flaxseed, oil, and vanilla into the buckwheat and banana
mixture. Incorporate well.
about 1/8 inch thick on teflex sheets in the dehydrator. Dehydrate for
about 2 hours on one side, then score in desired shapes and flip and
dehydrate on the other side for a few hours or overnight.
carbs: 54 gr
protein: 15 gr
Dinner
Spring Noodles
serves 2 ~ $1.98 per serving
- 2 medium zucchini, noodled ($2.30)
- 1 medium onion, chopped ($.05)
- 1/2 lb baby snap peas ($.80)
- 1 carrot, grated ($.10)
- 2 tablespoons olive oil ($.20)
- 2 tablespoons agave ($.20)
- 2 tablespoons apple cider vinegar ($.20)
- 2 cloves garlic, pressed ($.10)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon red pepper flakes
used to think breaded and fried was the only way to eat zucchini. Now,
I’m totally into raw zucchini noodles. They’re so easy to make and have a
wonderful but mild flavor of their own, so they work well with just
about everything.
noodles out the zucchini with a spiralizer, grater, or with a vegetable
peeler. Toss the noodles together with the whole snap peas, chopped
onion, and grated carrot. In a small cup, whisk together the oil, agave,
vinegar, garlic, salt, pepper, and red pepper flakes. Toss with the
noodles until coated.
hour or so, or gently dehydrated for a bit.
carbs: 46 gr
protein: 10 gr
Dessert
Cherry Almond Truffles
- 1 cup cherries, dehydrated ($.75)
- 2 cups almonds ($5.00)
- 1 cups dates, pitted and chopped ($2.00) pinch salt
These are pretty, understated, and elegant. To make them, dehydrate a cup of cherries.
Just place on a lined dehydrator tray and dry for a few hours, until the
cherries are shrunken but still pliable and not hard or brittle.
Directions
- In a food processor fitted with an āSā blade, process the almonds until finely ground. This takes a minute or so.
- Add in the dates and dehydrated cherries
- Process again until the mixture begins to clump together.
- Using a tablespoon, scoop out even sized balls, and roll between hands to shape.
- Store in the refrigerator for up to 3 days.
Makes about 24 truffles.