Raw Food Recipe Menu: September 14, 2014
have an abundance of watermelon right now, so have been using it every
way possible. I really liked the watermelon chips, they were even
better than I expected … very sweet. And who doesn’t like ice cream
about 1/2 of the watermelon to make the chips. Cut and slice the
watermelon into approximately two inch by two inch pieces that are about
a quarter inch thick. There’s no need to be overly precise and the
rustic pieces usually turn out looking wonderful. Dehydrate for about
12-24 hours, or overnight, until the watermelon pieces are leathery but
not too hard and dry.
ice cream is just as simple to make. The night before, slice the
bananas and chunk up the watermelon and then freeze overnight. In a food
processor fitted with an “S” blade, process the watermelon and bananas
until soft and fluffy, like soft serve ice cream. This will probably
need to be done in batches, since this recipe is for quite a bit. For a
slightly sweeter ice cream, add a dropper of liquid stevia.
with watermelon chips. The chips are especially good warm right from
the dehydrator, but can be stored in a cool, dry place for as long as a
carbs: 100 gr
protein: 6 gr
dry to a wonderful raisin like texture, becoming sweeter and even more
flavorful. Care must be taken to not over dry them as they get too
hard. Just put a cup of blueberries in the dehydrator for several hours
until dry but still chewy.
salad is just a simple one of romaine, a bit of kale, chopped onions,
and dried blueberries. Reserve a tablespoon of chopped onion to go into
dressing is made with the onion, a half cup of fresh blueberries, the
olive oil, coconut nectar, and vinegar. Puree all ingredients in a
blender until smooth. This works best with a bullet type blender. Most
blenders have a blade assembly that’s compatible with canning jars. Just
unscrew the blade assembly from the carafe and attach to a small mouth
canning jar. The pint jars are perfect for small jobs like this.
carbs: 42 gr
protein: 4 gr
make, just put all ingredients in a food processor fitted with an “S”
blade and process until almost smooth. Spread out about 1/8 inch thick
on lined dehydrator trays that have been liberally coated with olive
oil. Dry for about two hours, then flip and peel the liner off. Dry for
another several hours or overnight until dry and crispy. Break into
chip sized pieces.
carbs: 45 gr
protein: 9 gr
had a return of wonderfully hot weather (I’m so not looking forward to
winter!) and this slushie was really refreshing in the evening when it
seems to get even hotter.
watermelon chunks ahead of time, then puree in a blender with the lime
juice and stevia. Add water as needed for blending. Add a watermelon
wedge or lime slice as garnish.
carbs: 92 gr
protein: 8 gr
total carb: 279 gr
total protein: 27 gr