Raw Food Recipes Menu: May 19, 2013

• 1 ripe avocado ($.88)
• 4 ripe bananas ($.60)
• 2 tablespoons agave ($.20)
• 1 teaspoon vanilla extract ($.20)
• pinch salt
• 1/4 cup pistachios ($.50)

• 1 apple ($.70)
• 2 pears ($1.60)
• 3 plums ($2.00)
• 4 strawberries ($.60)
• 5 oranges (we used five orange segments each, so about one orange) ($.60)

directions

• cut the fruit
• put into bowls
• eat until you’re not hungry anymore

Here’s the recipe video!

nutritional information:      calories: 315      fat: 2 gr       carbs: 81 gr      protein: 5 gr

 Dinner

Mimi Kirk’s Simple Mediterranean Salad

serves 2 ~ $3.82 per serving

ingredients

• 4 firm heirloom tomatoes or slightly green tomatoes, cut into wedges ($3.00)
• 2 sweet red or yellow peppers, seeded, cored, and sliced into thin strips ($2.10)
• 1small or 1/2 medium sweet onion or red onion, sliced into strips ($.10)
• 1/2 cucumber, coarsely diced ($.25)
• 1 cup raw olives, pitted ($1.59)
• good quality extra-virgin olive oil ($.30)
• 1-2 tablespoons lemon juice ($.30)
• himalayan or celtic sea salt, to taste
• freshly milled pepper to taste

This recipe is from Mimi Kirk’s wonderful new book, Live Raw.
This is one of the best raw food books I’ve read. Mimi’s recipes are
elegant and gourmet, but they’re also very simple and easy to make.

To make the Simple Mediterranean
Salad … place the vegetables in a bowl and sprinkle generously with
extra-virgin olive oil, lemon, salt, and pepper. Let salad rest for
15-20 minutes to meld flavors together.

Taste for salt and pepper and adjust if necessary. Flavors should be lemony and light. 

Serve on chilled lettuce leaves.

nutritional information:      calories: 274      fat: 20 gr       carbs: 19 gr      
protein: 5 gr

Dessert

I recently saw an old advertisement for a maple bacon ice cream from a
fast food place. That seems like the perfect example of what not to eat,
for all kinds of different reasons. But, being a big fan of the sweet
and savory combo, I thought I’d try to see if I could make it vegan …
and raw. It’s basically just a maple zucchini bacon over vanilla banana
ice cream. Super easy.

ingredients

• 1 zucchini, sliced 1/4″ thick ($.70)
• 2 tablespoons olive oil ($.20)
• 2 tablespoons maple syrup ($.40)
• 1 tablespoon balsamic vinegar ($.10)
• 1 small clove garlic
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Slice the zucchini into strips about 1/4″ thick. In a small bowl, whisk
together the remaining ingredients. Toss with the zucchini until well
coated, then dehydrate for several hours or overnight, until just a
little bit crunchy but pliable.