Raw Food Recipe Menu: November 2, 2014
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Breakfast
Kale Juice Smoothie
serves 1 ~ $1.83 per serving
1 cup kale ($.90)
2 bananas ($.30)
1 tablespoons nutribiotic rice protein powder ($.63)
water for blending
6 ice cubes
Kale is an awesome green … not only is it vigorous
and prolific from seed, but even here in Michigan we can – with a bit of
effort – keep it alive in an unheated cold frame through our frigid
winter.
Add all ingredients to a blender and puree until smooth and creamy.
Also, I added some Nutribiotic Rice Protein Powder
to the smoothie since I’ve been trying to get in a bit more protein
lately. The company sent me a generous supply and I really like this
powder, although it may not be raw (processed at low temperatures is
what the company says). It’s not gritty and has practically no taste and
blends with just about anything. For me, I like that the only
ingredient is rice protein and a little bit of vanilla.
traditional in just about every culinary history. It’s sometimes thought
of as a German or southern specialty. I like how the wilting process
softens the greens just a little. The dish is usually made with greens
that are wilted by pouring hot bacon and bacon fat over them.This recipe
achieves the same goal in a healthier and kinder version.
sliced zucchini and onions in a lidded container. Whisk together the
olive oil, balsamic vinegar, agave, salt, cayenne, and liquid smoke and
pour over them, coating well. Put the lid on a shake a few times, for
good measure. Pour onto a lined dehydrator sheet and dehydrate for about
two hours at 110 degrees.
container. Whisk together the olive oil, balsamic vinegar, agave,
garlic, salt, and pepper and pour over the kale. Massage for a minute or
two to evenly coat. Put the lid on and shakcontainer every so often to
recoat the kale. Let this marinate and “wilt” while the zucchini is
dehydrating. Add the other greens for the last half hour, since they’re
far more delicate than the kale.
the asparagus, mushrooms, carrots, celery, kale, and onion in a lidded
tub. Combine the orange juice, ginger, garlic, olive oil, liquid
aminos, agave, cayenne, and red pepper flakes. Whisk to combine, or use
a bullet type blender. Pour half this marinade over the vegetables in
the tub and place the lid on. Set aside the other half of the marinade
for later. Let sit, stirring or shaking every so often, for about an
hour. Then pour onto lined dehydrator tray and dehydrate for an hour or
two, until the vegetables are slightly soft and warm.
.
Dessert
Sweet Kale Chips
serves 1 ~ $2.59
1 tablespoon olive oil ($.10)
3 tablespoons agave ($.60)
1/2 teaspoon salt
1 bunch kale ($1.89)
Once this is all dry and crispy, the sweet and salty flavors together
are just a bit reminiscent of kettle corn … and it makes a perfect
movie snack.
Whisk together the olive oil, agave, and salt. Tear the kale into fairly
large pieces, about 3″x3″ and put in a bowl. Add the olive oil and
agave mixture and coat the leaves thoroughly. Dehydrate for a few hours,
until the leaves are dry and crispy. Add more salt if desired.
total protein: 37 gr
