Tuesday, 12 May 2009

Raw Tuesday Overview

If you're a newbie raw foodist, and you're thinking this lifestyle is too hard or too time consuming, I encourage you to keep going. The more I eat raw, the easier it gets! I don't have any of the fancy equipment. All of the recipes I post are made with only my knife and an old blender that is by no means high speed. I don't have a Vitamix, food processor, dehydrator, spiralizer or even a spice grinder. I do have a juice extractor, although I haven't used it for any of my raw days yet. Over the past few weeks I've discovered that eating raw has given me more energy and countless yummy recipes. The benefits were so great that I've extended my raw feast to breakfast 7 days a week now. I made so many delicious (& easy) raw smoothies that I just couldn't go back to soymilk and cereal. So now I eat a raw breakfast every morning. Here's my menu from today ...

Breakfast: Cashew Banana Mylk (recipe from Ani Phyo's Ani's Raw Food Kitchen)

I've searched all over the internet, and I can't find Ani's recipe posted anywhere, so I don't feel comfortable posting it here. You'll have to get Ani's book to savour this yummy recipe (it's worth it!). Check out a similar recipe for Ani's vanilla mylk.

Lunch: Phat Salad with Tangy Raw Dressing

This filling salad is loaded with fat - good fats that is. Walnuts are known for being rich in a fat called Omega-3, which has been shown to benefit brain development and heart functioning. Avocados are packed full of monounsaturated fat as well as vitamins K, C, B6 & E. You know what they say, an avocado a day keeps the doctor away :)
  • 3-4 handfuls of romaine lettuce
  • 1 avocado, sliced
  • 1 roma tomato, chopped coarsely
  • 1 green onion
  • 1/2 cucumber, chopped coarsely
  • 1 carrot, peeled and julienned
  • 1/2 bell pepper, diced
  • handful of raw walnuts
For the dressing recipe, see last Tuesday's raw post.

Dinner: Raw Zucchini 'Fettuccine' with Marinara Sauce

  • 1 zucchini per person
  • 3-4 tomatoes
  • 1/2 yellow onion
  • 1 clove garlic
  • 1/2 teaspoon salt
  • Few sprigs of parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Bragg's (if you have it)

Combine everything (except the zucchini) in the blender. Use a vegetable peeler to slice the zucchini lengthwise. Stack all the slices and cut in half (so it looks like long fettuccine noodles). Pour the marinara over the noodles.

Dessert: Raw Mango Cobbler (recipe from Ani Phyo via vegan.com)

CRUST
  • 3 cups pecans, dry
  • 1 vanilla bean OR 1 tablespoon vanilla extract (alcohol free)
  • ¾ teaspoon sea salt
  • ¾ cup pitted dates


SYRUP

  • ¾ cup pitted dates
  • 3 tablespoons coconut oil
  • ½ vanilla bean OR ½ tablespoon alcohol-free extract
  • water, as needed


FILLING

  • 1 mango per person, peeled, seeded, sliced

To make the crust, process pecans, vanilla bean, and salt into a powder in your food processor. Add ¾ cup pitted dates and process until mixed well. Sprinkle half of the crust onto bottom of pie dish, and set aside. Don’t bother rinsing out your food processor after making the crust; the leftover crumbs will add in with the syrup ingredients. To make syrup, process ¾ cup dates, oil, vanilla bean, and water as needed to make a thick syrup. Set aside. To make filling, place sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto cobbler crust. To serve, top with remaining half of the crust. Will keep for two days in the fridge.

Words cannot express how delicious this dessert is! You'll just have to make it and find out yourself. If you're like me and don't have a food processor, buy the pecans already ground. Make the crust in the blender on the lowest speed (so you don't liquefy it). The syrup is also easily made in the blender. Another raw food day, another full stomach.

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