Raw Food Recipe Menu: October 5, 2014

Breakfast


Cherry-Os
Serves 2 ~ $1.18 per serving
 
 

 
 
ingredients
  •  4 bananas, sliced and frozen ($.80)
  • 2 cups almond milk ($.80)
  •  small dash vanilla 
  •  a bit of stevia, if desired
  • 1 cup cherries, sliced ($.75)

This is a fun breakfast and is as
simple as a smoothie in a bowl. Kids especially seem to enjoy the cherries
sliced into rings and floated in the sweet blend of banana and vanilla.

In a blender, process the frozen
bananas, almond milk, vanilla, and optional stevia until very smooth. Pour into
bowls and add the cherry slices. They should rest on top without sinking
easily.

 

 
nutritional Information:      calories: 287      fat: 3 gr      carbs: 70 gr      protein: 4 gr

Lunch
Sweet Potato Noodles
serves 4 ~ $1.95 per serving

  • 3 sweet
    potatoes ($3.00)
  • 3 green
    onions ($.90)
  • 6
    tablespoons agave or maple syrup ($1.20)
  • 3
    tablespoons olive or flax oil ($.60)
  • 3
    tablespoons lemon juice ($.90)
  • 2 tablespoons
    balsamic vinegar ($.20)
  • 1 clove
    garlic, pressed
  • 1 teaspoon
    salt (or to taste)
  • 1/2 teaspoon
    cracked black pepper
  • 3 green
    onions, sliced
  • 1/4 cup
    walnuts ($1.00)

Spiralize
the sweet potatoes using your chosen tool and method. Whisk together the agave,
olive oil, lemon juice, vinegar, salt, and pepper. When ready to serve, toss
with the sliced green onions and walnuts. If desired, warm the noodles in a
dehydrator or a warm pan before serving. Store the noodles and dressing in
separate containers.


Nutritional information:      calories: 345      fat: 12 gr      carbs: 35      protein: 6 gr

Dinner
 Marinated Mushroom Soup

serves 3 ~ $2.28 per serving
ingredients
  • 12 ounces mushrooms ($2.69)
  • 1 medium onion ($.25)
  • 1 tablespoon olive oil ($.20)
  • 1 tablespoon agave ($.20)
  • 1 tablespoon balsamic vinegar ($.20)
  • 1 ripe avocado ($1.49)
  • 1 tomato ($1.00)
  • 1 clove garlic, pressed
  • 3 tablespoons olive oil ($.60)
  • 1 1/2 cup water to process
  • salt and pepper
  • 1 tablespoon olive oil ($.20)

I started by marinating and then dehydrating the mushrooms and chopped
onions, though this is an optional step that makes the flavor just a
little more intense. Mix together the olive oil, agave, and balsamic
vinegar. Toss
with the sliced mushrooms and chopped onions and spread out on a lined
dehydrator sheet and dehydrate for about 2-3 hours.

Reserve a few mushrooms and onions for topping. In a blender, puree the
remaining mushrooms and onions, avocado, tomato, garlic, and olive oil,
adding about 1 1/2 cup water. Add as much water as necessary to make the
right consistency. I made mine pretty thick and creamy.

Top with the reserved mushrooms and onions, drizzle with a teaspoon of olive oil. 

 
nutritional information:      calories: 374       fat: 35 gr      carbs: 23 gr      protein: 5 gr

Dessert
Chocolate Truffle

makes about 24 truffles ~ $.38 per truffle
This is a very basic and super simple chocolate truffles recipe. It’s
perfect for holiday treats and even works well for gift giving. 
ingredients 
  • 2 cups almonds ($5.00) 
  • 1 ½ cups dates, pitted and chopped ($3.00) 
  • 1/2 cup cocoa powder ($1.20) 
  • Cocoa powder for rolling

directions

  • In a food processor fitted with an “S” blade, process the almonds until finely ground. This takes a minute or so.
  • Add in the dates and cacao powder.
  • Process again until the mixture begins to clump together.
  • Using a tablespoon, scoop out even sized balls, and roll between hands to shape.
  • Roll each truffle lightly in cocoa powder.

Store in the refrigerator for up to 3 days. Makes about 24 truffles.

nutritional information:       calories: 103       fat: 6 gr       carb: 11 gr        protein: 3 gr
Total cost for the day: $6.17
total calories: 1,512
total fat: 62 gr
total carb: 150 gr

total protein: 21 gr

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 xoxo

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