Raw Food Recipe Menu: November 1, 2015

Even though we enjoyed a beautiful, warm, sunny day here today, hard core fall is coming. This menu has some heavier, more substantial meals using seasonal produce. Pears are plentiful right now and citrus is coming into its best season soon. You should be able to score some great tasting produce at reasonable prices!

Simple, juicy, and delicious … everything that’s the best of raw plant foods …

ingredients

• 1 peach, sliced ($.80)
• 1 plum, sliced ($.90)
• 1 apple, sliced ($1.25)
• 1/2 cup blueberries ($.50)
• 1 tablespoon lemon juice ($.20)
• 2 tablespoons chopped walnuts ($.50)

directions

1. Slice the fruit, mix together, add a splash of lemon juice and chopped walnuts (a bit of nut milk would be good, too … like a bowl of fruit cereal).

nutritional information: calories: 137 fat: 1 gr carbs: 33 gr protein: 2 gr

salad

• 1 grapefruit ($.50)
• 2 pears, sliced ($1.40)
• 1 small onion, thinly sliced
• 1 head romaine, chopped ($1.90)
• 1/4 cup walnuts ($.50)

dressing

• 2 tablespoons lemon juice ($.20)
• 3 tablespoons olive oil ($.30)
• 2 tablespoons agave ($.20)
• pinch nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

directions

1. Cut the grapefruit by first slicing off about 1/4″ off the top and bottom.
2. Stand the grapefruit up on a cut side and slice along the outside curve of the fruit, cutting away the skin and pith.
3. Use a sharp knife to cut each grapefruit section away from the membrane.
4. Slice the pears and onions, and chop the lettuce.
5. Toss together and sprinkle the walnuts on top.
6. Whisk together all the dressing ingredients and drizzle over the top.

nutritional information: calories: 304 fat: 17 gr carbs: 40 gr protein: 5 gr

ingredients

• 2 medium zucchini ($1.20)
• 1 carrot ($.15)
• 1 bunch green onions, sliced ($.59)
• 1/2 red bell pepper, sliced ($.50)
• large handful mung bean sprouts ($.75)

sauce

• 4 tablespoons almond butter ($.80)
• 1/2 in piece ginger, peeled
• 1 tablespoon braggs aminos or soy sauce ($.10)
• 1 clove garlic ($.05)
• 1 tablespoon agave ($.10)
• 1/2 teaspoon cayenne (or to taste)
• 1/2 teaspoon salt
• 2 tablespoons chopped cashews ($.20)

directions

1. Noodle the zucchini and carrot using a vegetable peeler or spiral slicer. 
2. Toss with the bell pepper, green onion, and bean sprouts.
3. In a bullet type blender, puree all the sauce ingredients until very creamy. Because of the high fat content of the nut butter, this can get quite hot while blending. Stop and let it cool for a minute if it becomes too hot for your personal definition of raw.
4. Pour over noodles, toss lightly, serve. 

nutritional information:        calories: 345        fat: 23 gr        carbs: 30 gr         protein: 8 gr

ingredients

• 1 ripe avocado, chopped ($.88)
• 2 bananas, chopped ($.30)
• 3 tablespoons cocoa or cacao powder ($.60)
• 1 tablespoon coconut oil, melted
• 2 tablespoons agave ($.20)
• 1/2 dropper liquid stevia
• 1/4 teaspoon orange extract

directions

1. Combine all ingredients in a food processor fitted with an “S” blade and process until very smooth.
2. Add coconut oil to room temperature or warmer ingredients only, otherwise the coconut oil will harden into little lumps before it has a chance to blend.
3. Chill for at least a half hour before serving.
4. Top with a few orange sections and/or pieces of fruit and a pinch of orange rind, if desired.

nutritional information: calories: 321 fat: 16 gr carbs: 41 gr protein: 5 gr