Raw Food Recipes Menu: February 9, 2014
Breakfast
Strawberry Banana Beet Smoothie
serves 2 ~ $1.70 per serving
- 1 beet, peeled and chopped ($.50)
- 2 cups frozen strawberries ($1.20)
- 4 bananas, sliced and frozen ($.80)
- 2 cups almond milk ($.90)
- a few drops stevia, optional
The magenta color of beets is one of my favorites, and they taste super
sweet paired with fruit. In a blender, puree all ingredients until very
smooth. I added a few beet shavings to the top.
Lunch
Beet and Carrot Salad
serves 2 ~ $2.85 per serving
- 2 beets, sliced ($1.20)
- 3 carrots, sliced ($.40)
- 1 medium onion, sliced
- 2 tablespoons olive oil ($.20)
- 2 tablespoons lemon juice ($.40)
- 2 tablespoons agave ($.20)
- 1 clove garlic, pressed
- 5 ounces spinach ($2.29)
- 1/4 cup walnuts ($1.00)
- salt and pepper
This salad is really convenient. I sliced and marinated the
veggies the night before and let them sit in the fridge until lunch the
next day and just tossed them in with the spinach.
Slice the
beets, carrots, and onions thinly into a lidded container, I use a zip
lock box. Whisk together the olive oil, lemon juice, agave, and garlic
and pour over the veggies. Put the lid on and shake to distribute the
dressing well. Put in the fridge for a few hours or up to two days. Toss
with a generous helping of spinach, some chopped or whole walnuts, salt
and pepper, and a bit of the marinade.
- 12 oz sliced mushrooms ($2.50)
- 1 medium onion, sliced ($.10)
- 1 carrot, grated
- 3 tablespoon olive oil ($.30)
- 3 tablespoon balsamic vinegar ($.30)
- 3 tablespoon agave ($.30)
- 1 teaspoon salt
- 2 red bell peppers ($3.00)
- 1 1/2 cups cooked wild rice (or 1 1/5 cup cauliflower “rice”) ($1.00)
- 1 tablespoon olive oil ($.10)
- 1 tablespoon agave ($.10)
- pinch cayenne
In a medium bowl, whisk together the olive oil, vinegar, and agave.
Add the mushrooms, onion, and carrot and toss to coat. Spread out on a
lined dehydrator sheet and dehydrate at 115 degrees for about two hours,
or until softened and a bit darker in color.
Mix the dehydrated
mushroom mix with cooked wild rice or raw cauliflower rice. (Make
cauliflower rice by processing cauliflower in a food processor fitted
with an “S” blade … process until the cauliflower is chopped into
tiny, rice sized pieces.) Then, add the olive oil, agave, and a pinch of
cayenne, and stir to combine.
Cut the tops off the bell
peppers, and clean out the inside. Spoon in the rice and mushroom mix.
Serve as is, or dehydrate further until the pepper softens. This can be
done in an oven set on low with the door left ajar.
ingredients
crust
- 1/2 cup almonds (or cashews) ($1.00)
- 1/2 cup raisins ($.50)
filling
- 1/2 cup cashews ($1.00)
- 1/4 cup water for blending
- 3 heaping tablespoons cocoa powder (or carob powder) ($.60)
- 3 tablespoons agave ($.60)
- pinch salt
directions
- In a food processor fitted with an “S” blade, process the almonds and raisins until the mixture begins to stock together.
- Press the mix into the bottom and sides of two five inch tart pans, or plastic wrap lined cupcake tins, to form the crust.
- In a small blender, puree the water and almonds until very smooth.
- Add the remaining ingredients and puree until smooth.
- Divide between the two crusts and fill to the top.
- Add some chopped almonds as a topping, and refrigerate for at least an hour before serving, to allow the tarts to cool and firm.
total protein: 35 gr
Today’s meals are a dime over budget. But I think a Valentine’s menu is the perfect place to splurge …
The smoothie and tart look really yummy. : )