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ingredients 2 zucchini ($1.00) 1 tablespoon olive oil ($.10) 1 tablespoon agave ($.10) 1 tablespoon balsamic vinegar ($.10) 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon liquid smoke 1/2 cantaloupe ($2.05) 2 avocados ($1.49) 2 tablespoons agave ($.20) {optional} salt and pepper I love avo eggs, and the sweet cantaloupe and savory zucchini strips really go well together. The zucchini strips need to be made a little bit ahead of time. I dehydrated mine just long enough to soften them, about two hours. These can be dehydrated overnight and put together the next morning.
Peel the zucchini and slice into very thin strips. This can be done on a mandoline slicer or with a sharp knife. In a small cup, whisk together the olive oil, agave, balsamic vinegar, salt, onion powder, garlic powder, and liquid smoke. Pour over the zucchini strips (a lidded container works well, I use a zip lock box). Once coated, lay the zucchini on lined dehydrator sheets and dehydrate at 105 degrees overnight, or until softened. To assemble, just slice the cantaloupe and wrap with the softened zucchini slices. Cut the avocados in half, put a dollop of agave in the center, and sprinkle with a bit of salt and pepper.
nutritional information:
carbs: 42 gr
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 Set aside a few arugula leaves for garnish. In a blender, combine the avocado, apples, chopped onion, arugula leaves, olive oil, and water, and puree until very smooth. Salt and pepper to taste, and garnish with a few chopped arugula leaves, some finely minced onion, and red pepper flakes. nutritional information: calories: 275 fat: 18 gr carbs: 42 gr protein: 7 gr
ingredients 4 !irm "eirloom oma oes or sli#" ly #reen oma oes, cu in o wed#es $%&'00( 2 swee red or yellow peppers, seeded, cored, and sliced in o "in s rips $%2'10( 1small or 1)2 medium swee onion or red onion, sliced in o s rips $%'10( 1)2 cucum*er, coarsely diced $%'25( 1 cup raw oli+es, pi ed $%1'5,( #ood -uali y e. ra/+ir#in oli+e oil $%'&0( 1/2 a*lespoons lemon 0uice $%'&0( "imalayan or cel ic sea sal , o as e !res"ly milled pepper o as e 1"is recipe is !rom Mimi Kirk's wonder!ul new *ook, Live Raw' 1"is is one o! "e *es raw !ood *ooks 2'+e read' Mimi's recipes are ele#an and #ourme , *u "ey're also +ery simple and easy o make'
1o make "e Simple Medi erranean Salad ''' place "e +e#e a*les in a *owl and sprinkle #enerously wi " e. ra/+ir#in oli+e oil, lemon, sal , and pepper' 3e salad res !or 15/20 minu es o meld !la+ors o#e "er' 1as e !or sal and pepper and ad0us i! necessary' Fla+ors s"ould *e lemony and li#" ' Ser+e on c"illed le uce lea+es' nutritional information: calories: 274 fat: 20 gr gr protein: 5 gr carbs: 19
1 cups brazil nuts ($2.32) 20 dates ($8.00) 1 cup finely shredded coconut ($1.20) 2 tbsp cocoa or cacao powder ($.30) 1 tsp vanilla ($.20)
I have yet to come up with or run across a raw food recipe that's not fast and easy. These are no exception. In a food processor with an S blade, process all ingredients, except the cocoa powder, until finely chopped and it all starts to clump together. This takes a minute or two. Using a plastic rounded tablespoon or melon scooper, scoop out and press to make a half sphere. Use half the mixture to make regular coconut macaroons. Add the cocoa or cacao powder to the remaining mixture and process until well incorporated and then shape with the tablespoon or scooper.
nutritional information:
fat: 7 gr
carbs: 19 gr