Raw Food Recipe Menu: September 27, 2015

Breakfast
Pumpkin Spice Smoothie
serves 2 ~ $.70 per serving


ingredients

  • 2 carrots ($.30)
  • 2 bananas, sliced and frozen ($.40)
  • 1 apple, peeled and chopped ($.50)
  • 1 tablespoon agave ($.20)
  • 1 teaspoon pumpkin pie spice
  • water for blending, about 1 cup

directions

In a blender, puree all ingredients until very smooth. A high speed blender will smooth out all the little carrot bits, and a less high powered one will leave a bit of pulp. If you’re very opposed to pulp, juice the carrots instead.


nutritional information: calories: 165 fat: 0 gr carbs: 47 gr protein: 2 gr

Lunch
Apple Avocado Soup
serves 2 ~ $1.44 per serving

ingredients

  • 1 avocado, chopped ($.88)
  • 2 medium apples, peeled and chopped ($1.29)
  • 1 tablespoon chopped onion
  • handful arugula leaves ($.50)
  • 2 tablespoons olive oil ($.20)
  • 2 cups water, for blending
  • minced onion
  • salt and pepper to taste
  • red pepper flakes directions

directions

  1. Set aside a few arugula leaves for garnish.
  2. In a blender, combine the avocado, apples, chopped onion, arugula leaves, olive oil, and water, and puree until very smooth.
  3. Salt and pepper to taste, and garnish with a few chopped arugula leaves, some finely minced onion, and red pepper flakes.
  4. nutritional information

calories: 275 fat: 18 gr carbs: 42 gr protein: 7 gr

 Dinner
Taco Salad
serves 2 ~ $3.55 per serving
 

ingredients

  • 1/4 cup walnuts ($1.00)
  • 1 large tomato ($1.00)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 head romaine ($2.30)
  • 1 medium onion, thinly sliced ($.20)
  • 1 small jalapeno, sliced
  • 1 ripe avocado ($.1.00)
  • black olives ($.50)
  • green olives ($.50)

  • 4 tablespoons cashew cream ($.60) {recipe below}

directions

  • Make the walnut taco meat first and set aside.
  • In a food processor fitted with an “S” blade, pulse the walnuts,
    half a tomato, cumin, and salt until chopped but still a little chunky.
  • To a bed of chopped romaine, add the walnut taco meat, the other
    half of tomato (chopped), sliced onion, a bit of sliced jalapeno,
    chopped avocado, and olives. 
  • Top with a couple scoops of cashew cream.

cashew cream

  • 1/2 cup cashews ($2.00)
  • 1/2 cup water
  • 1 tablespoon lemon juice ($.20)
  • 1/2 teaspoon salt

Blend all ingredients in small blender until very smooth. Store
leftovers in an airtight container in the refrigerator for up to three
days.

nutritional information

calories: 398      fat: 30 gr      carb: 26      protein: 13

Dessert

Maple Bacon Ice Cream
serves 2 ~ $1.00 per serving 

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

directions

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.

Tear the zucchini bacon into pieces and serve over vanilla banana ice cream with maple syrup. To make the ice cream, slice and freeze four bananas. When ready to use, grind them in a food processor with one teaspoon vanilla and a splash of almond milk. Process until smooth, which may take a few minutes and some scraping down on the sides. This will cost about $.30 per serving.

nutritional information: calories: 298 fat: 14 carbs: 45 protein: 2 gr

 
 
Any Time Snack
Kitchen Sink Smoothie
serves 2 ~ $1.70 per serving

ingredients

  •  2 big handfuls greens (kale, romaine, etc) ($.75)
  • 3 bananas, sliced and frozen ($.75)
  • 1 cup blueberries ($1.00)
  • 2 tablespoon ground flax seeds ($.20)
  • 4 tablespoons hemp protein powder ($.90)
  • about 2 cups water for blending

I love making big, sweet, hearty green smoothies in the morning, and
this is what I had this morning. I’m pretty sure I put just about
everything I had in it, hence the name “(everything but the) Kitchen
Sink Smoothie!”

My blender is small and weak, poor thing (but has lasted forever), so I
blend my greens first. If you don’t have a VitaMix or other high powered
blender, this might work better for you, too. They get pretty smooth if
I process them for a minute or two.

I also used Manitoba Harvest Hemp Pro 50, 50% Protein Powder, 32-Ounce which is my favorite hemp powder. Manitoba Harvest leaves all the good omega-3s intact.

Just blend everything well until smooth and serve.

nutrition information:      calories: 342      fat: 9 gr      carb: 60 gr      protein: 14 gr      fiber: 13 gr

Total cost for the day: $8.39
total calories: 1478
total fat: 71 gr
total carb: 220 gr
total protein: 38 gr

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2 Responses

  1. This looks delicious! Specially the soup and the taco salad!