Wednesday, 15 April 2009

Raw Wednesday Recipes



Breakfast: Raw Fruity Smoothie
  • 2 handfuls of strawberries, hauled and quartered
  • 1 banana, sliced
  • a few pieces of fresh pineapple
  • 1 lemon, juiced for 1 tablespoon of juice
  • dash of ground cinnamon
This is basically a round-up of all the fruit I had around the house. Throw the fruit into a blender and combine. There should be enough water in the strawberries and pineapple to create a smooth texture, if not add water as necessary.

TIP - Since all the recipes I made today required a little bit of lemon juice, I bought 1 lemon and juiced it, strained it and stored the juice in the fridge. This allows me to take it out and use the juice throughout the day for each recipe. By the end of the day all the juice has been used.

Lunch: Creamy Raw Cucumber Soup (recipe adapted from The Raw 50)

  • 2 large cucumbers (keep the skin on if it's organic)
  • 1 avocado (use more for a creamier soup)
  • 2 roma tomatoes
  • 1/4 cup coriander
  • 1 lemon, juiced for 2 tablespoons
  • sea salt to taste
  • water
If you like a chunky soup, reserve a few pieces of avocado and/or tomato. Combine everything in a blender. Add water for the thickness you desire. Garnish with the reserved avocado and tomato.

Dinner: Zucchini "Penne" with Raw Alfredo Sauce (recipe seen on many raw websites)

  • 2 large zucchinis
  • 1/2 cup cashews
  • 1/2 cup pine nuts
  • 1 clove of garlic, peeled
  • 1 lemon, juiced for 2 tablespoons of juice
  • water
  • sea salt to taste
To create the penne, cut the zucchinis into four pieces lengthwise. Cut out the soft middles. Slice the zucchini on an angle to create penne-like pieces (I saw this technique years ago on an episode of Jamie Oliver at Home). Combine all the other ingredients (except the water) in a blender or food processor. Add the water slowly until the mixture forms a saucy texture. Pour the sauce over the zucchini pasta.

Dessert: Raw Key Lime Pudding (recipe from gone raw)



  • 1 banana
  • 1 avocado
  • 4-5 limes, juiced
  • 2 tablespoons coconut oil
  • 1/2 cup raw sweetener (agave, stevia, honey, etc ...)
Combine everything in a blender. Pour into dessert cups and refrigerate for at least 20 minutes. Similarly as last week, the original recipe was a pie, but I didn't want to make the crust, so I just made the filling and served it as pudding. Add more/less of the sweetener to your taste (the sweetness will also depend on how ripe the banana is).

It is now the end of my second raw day, and I'm starting to get the hang of this raw thang. ;) I snacked on carrots, almonds and dried figs throughout the day (today was my first time having figs; they are delicious if you've never tried them). I'm really enjoying learning new recipes and researching different foods. Now it's back to the drawing board to discover all new recipes for next week ...

 

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