Raw Food Recipe Menu: May 4th, 2014

ingredients

• 18 stawberries ($2.50)
• 2 tablespoons agave ($.20)
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil 
• pinch salt
• 2 avocados ($2.00)
• 1 small onion ($.20)

This goes together really fast, so make the strawberry sauce first and set aside.

For the strawberry sauce, in a bullet type blender, puree six
strawberries, the agave, balsamic vinegar, and olive oil until very
smooth.

Slice the avocado and arrange on a plate.  Thinly slice
the remaining strawberries and place on top of the avocado. Sprinkle on a
bit of minced onion as well.

Spoon on the strawberry sauce.

ingredients

• 5 ounces arugula ($2.50)
• 1 cucumber, sliced ($.50)
• about 12 cherry tomatoes ($1.00)
• 1 medium onion ($.10)

• 1 cucumber peeled and chopped ($.50)
• 2 tablespoons olive oil ($.10)
• 2 tablespoons lemon juice ($.40)
•  1 tablespoon agave ($.10)
• 1 teaspoon tarragon ($.05)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

ingredients

• 1/4 cup walnuts ($1.00)
• 1 large tomato ($1.00)
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 head romaine ($2.30)
• 1 medium onion, thinly sliced ($.20)
• 1 small jalapeno, sliced
• 1 ripe avocado ($.1.00)
• black olives ($.50)
• green olives ($.50)

• 4 tablespoons cashew cream ($.60) {recipe below}

directions

• Make the walnut taco meat first and set aside.
• In a food processor fitted with an “S” blade, pulse the walnuts,
  half a tomato, cumin, and salt until chopped but still a little chunky.
• To a bed of chopped romaine, add the walnut taco meat, the other
  half of tomato (chopped), sliced onion, a bit of sliced jalapeno,
  chopped avocado, and olives. 
• Top with a couple scoops of cashew cream.

cashew cream 

• 1/2 cup cashews ($2.00)
• 1/2 cup water
• 1 tablespoon lemon juice ($.20)
• 1/2 teaspoon salt

Blend all ingredients in small blender until very smooth. Store
leftovers in an airtight container in the refrigerator for up to three
days.

nutritional information:       calories: 398      fat: 30 gr      carb: 26      protein: 13

ice cream

• 2 bananas, frozen in chunks ($.30)
• 2 tbsp cocoa or cacao powder ($.40)
• pinch salt
• water for blending

fudge sauce

• 3 tbsp agave (or date paste) ($.30)
• 3 tbsp olive oil ($.30)
• 2 tbsp cocoa or cacao powder ($.20)
• pinch salt

toppings

• 1 banana, sliced in half both ways ($.15)
• 4 chopped strawberries ($.20)
• 2 tbsp chopped walnuts ($.20)

This chocolate sauce is like the really thick fudge found in jars. Very yummy with banana ice cream over sliced bananas.

Mix up the sauce first. It only takes a minute. Stir together the agave or date paste,
olive oil, cocoa/cacao powder, and salt. Stir well until creamy and
gooey and set aside. I suppose a bigger batch would last quite a while
in the refrigerator, since there’s really nothing in it to go bad. But I
can’t imagine it lasting even a day around here.

Put the frozen banana chunks in a food processor with a pinch of salt
and the 3 tbsp cocoa or cacao powder (omit the cocoa and add a couple
tsp of vanilla instead, if desired). Add just enough water to help
process. It takes a bit of scraping down the sides, but this will churn
up into smooth, creamy, soft serve ice cream.

Slice the bananas into bowls, using a half banana for each serving. Put
on a few scoops of the chocolate ice cream. Top with the chocolate
fudge sauce, strawberries, and walnuts.