Raw Food Recipe Menu: November 9, 2014
This was almost too pretty to eat. Almost.
called this a breakfast bowl, but to be honest I’ve been eating it at
all hours, including for dinner. It’s delicious, filling, and has lots
of interesting textures. With the kale and berries, it’s also chock full
of super food level nutrition. Win-win!
- 1 large handful kale ($.40)
- 1/2 cup water (or almond milk), or more for blending
- 1 banana, sliced and frozen ($.30)
- 1 cup frozen strawberries ($1.00)
- 3-4 droppers stevia (optional)
- 2 teaspoons tahini ($.10)
- 2 teaspoons maple syrup ($.20)
- 2 tablespoons dried coconut flakes ($.20)
- fresh raspberries, blackberries, and/or other berries ($.40)
- In a blender, puree the kale with a little water or almond milk. I
do this first, even in my VitaMix, because it greens can be tough to get
- Then add the banana, frozen strawberries, and a couple squirts of
stevia, if you’re a sweet junkie like me. Otherwise, just skip the
stevia. Puree again until thick and creamy, like firm soft serve ice
- Spoon into a bowl and add a drizzle of tahini and maple syrup, a
dusting of dried coconut flakes, and your favorite fresh berries.
the exact same salad twice and am endlessly fascinated by how many
different combinations can be concocted from commonly available
- 1 head romaine or leaf lettuce ($1.50)
- 1 cup grapes ($.60)
- 1 pear, sliced ($.50)
- 1 apple, sliced ($.50)
- 1 cup sliced celery ($.40)
- 1/2 cup carrot ribbons ($.20)
- 1/2 cup thinly sliced onions ($.10)
- 1 cup strawberries ($1.00)
- 1 tablespoon tahini ($.10)
- 2 tablespoons balsamic vinegar ($.10)
- 1 small clove garlic
- 1 tablespoon chopped onion
- 1 teaspoon dried basil
- 3-4 droppers stevia
- 1/2 teaspoon salt
- 1/2 teaspoon coarse black pepper
- Arrange the salad ingredients onto two bowls or plates.
- Blend all the ingredients for the dressing and blend for a few minutes at high speed until very smooth and creamy.
- Divide between the two salads. Add more salt and pepper to taste, if desired, as well as some crushed red pepper flakes.
- 4 portobello mushrooms ($5.50)
- 2 tablespoons olive oil ($.20)
- 2 tablespoons balsamic vinegar ($.20)
- 2 tablespoons agave ($.20)
- 1 clove garlic, pressed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion, thinly sliced ($.10)
- 2 tablespoons rawveeta ($.50)
- 1 avocado, sliced ($1.50)
- Allow two mushrooms per serving. Brush the mushrooms gently with a soft towel to clean them of any dirt.
- In a lidded container, whisk together the olive oil, balsamic vinegar, agave, garlic, salt, and pepper. Add the portobello mushrooms and onions and stir or shake to coat. Let marinate for a few hours, or even overnight. Alternatively, dehydrate for a few hours, to soften and intensify the flavors.
- Assemble with the mushrooms topped with a dollop of rawveeta, some sliced avocado, and onion slices.
- 2 tablespoons agave ($.20)
- 2 tablespoons cacao powder ($.40)
- 1 teaspoon cardamom ($.05)
- 1 cup almonds, soaked and dehydrated ($2.50)
- In a small bowl, stir together the agave and cacao powder until completely blended and the cacao powder is moistened. Add the almonds and stir until well coated.
- Place on a lined dehydrator tray in clumps about an inch or two across. Sprinkle with a light dusting of sea salt. A chunky sea salt goes especially nice.
- Dehydrate for several hours. Remove and let stand for several minutes before serving or packaging. The clusters will become more firm as they cool.
Variation 2: Add a quarter cup of dehydrated cherries, which will add a sweet and tart element.
total protein: 30 gr