Raw Food Recipe Menu: October 5, 2014
- 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)
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.
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.
Dinner
Marinated Mushroom Soup
- 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)
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.
Dessert
Chocolate Truffle
perfect for holiday treats and even works well for gift giving.
- 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.
total protein: 21 gr
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