Here is this week’s Raw Combo (weekly meal delivery) menu and recipes. I have so much fun every week coming up with a menu that I think is full of flavour and fun to look at (can you tell that I'm a really visual person?!)
Carmi’s Red Pepper Curry Soup:
Thanks to my sister Carmella for this recipe. This is excellent, especially if you are a curry fan. I served this at a raw food dinner before and people loved it!
1 ½ large red bell pepper 2 cups water 1 apple, peeled and cored 1 small avocado ½ cup basil leaves ¼ cup walnuts 1 green onion 1 clove garlic 1 tbs curry Sea salt to taste Dash of cayenne pepper
Blend all ingredients until smooth and creamy. Garnish with minced red pepper and apple.
Alissa’s Broccoli Soup
As Alissa says, the cumin and sea salt are really important in this recipe to bring out the flavour of the soup, so add enough.
I love these flavours together!
1 cup almonds 3 cups water 1 tsp honey 2 cups broccoli 1 avocado
1/8 tsp black pepper 1 tsp sea salt (I needed a bit more)
Blend the almonds, water and honey until smooth. Add the remaining ingredients and blend until smooth and creamy.
Note: Careful not to add too much garlic either, because I added 1 clove the first time and it was too strong.
Angel Hair Pasta with Pesto Sauce
A few zucchinis made into pasta with a spiral slicer, or made into strips with a vegetable peeler.
To a batch of pesto, add enough spinach and water to make it into a nice sauce. Re-season with sea salt.
Burger with Toppings
I made Rawvolution’s Raw Nut and Veg Burger. OMG, amaaaazing! I don’t feel right about posting the recipe from the book, but highly recommend this book containing recipes that use basic raw ingredients, are easy to make, and taste delicious!
This burger used romaine lettuce as the “bun” with avocado and tomato as toppings.
One night for dinner I had this burger with really scrumptious “sauteed” mushy and leek toppings. I sliced mushrooms and leeks, marinated in nama shoyu and olive oil, then dehydrated for a few hours. On top of a bed of lettuce, along with a slice of tomato – ah, heaven!
Once again, my dearie Carmella to the rescue! I used the marinade from her veggie chop suey as the sauce on the veggies for the stir live. Mmmm! You can find her recipe here, where she has 2 versions of the marinade – I used this one:
Marinade Variation II:
1/4 cup olive oil
2 tablespoons tamari, Nama Shoyu or Braggs
1/2 lemon, juiced
1/2 lime, juiced
1/2 orange, juiced
1 or 2 garlic cloves
1 ” chunk of ginger, grated
2-4 soft dates, to taste
Blend marinade ingredients until smooth. Toss with veggies of choice!
I used snow peas, celery, carrot, red pepper, green pepper, broccoli, and sesame seeds.
The recipe on his site might look a bit long and involved at first glance, but its honestly easy. I don't even bother making the almond flour the "proper" way. I just use soaked almonds, which I then grind in the food processor. It works just fine and provides nice texture to the bread. Topped with a mixture of different sprouts, tomato, cucumber, red pepper, lettuce, and cheese spread.
I love raw sammies, because they are so easy to throw together once you've got a batch of bread made up. The sandwich pictured here is made with my olive and onion bread...packed with the same fillings as on this week's menu.
Cheesy Cucumber Bites
A great snack! Cucumber slices with cheddar cheesey dip!
Looks just like that fakey cheez wiz stuff outta the jar but tastes so much better and is made out of real food! This is excellent on pizza too!
Rich Cheddar Sauce
Adapted from "Rejuvenate Your Life" by Serene Allison
1/2 large red bell pepper
¼ c water
1 c raw cashews
1 T tahini
2 T nutritional yeast
1 ½ teaspoon sea salt
2 teaspoons onion powder (or a small slice of onion or 1 tbs or so of green onions)
1 clove garlic
2 T lemon juice
Blend all ingredients until smooth and creamy.
This will firm up as it sits in the fridge, becoming more of a spread.
Salad with Apple Ginger Dressing
Another one of Rawvolution’s yummy recipes, this dressing is gingery and sweet from the fresh apple juice.
Key Lime Pie
From The Raw Table, very creamy, limey and delish! I made individual ones which I think are very cute. The creator, Anna, has the best recipes!
3 C fine almond flour*
4-5 fresh medjool dates
2 T coconut oil
1/2 tsp. sea salt
2 small ripe avocados
1 1/4 C juice from key limes (regular limes will also work fine)
1/2 C mango chunks
1/2 C agave nectar
1/3 C coconut cream concentrate or oil
1 1/2 tsp. vanilla
To make crust, place almond flour, dates, coconut oil, and sea salt in a food processor and blend until it balls up. Firmly press crust into pie pan and set aside.
To make the filling, process all filling ingredients in a high-powered blender such as a VitaMix until smooth and fluid. Pour into pie shell and freeze about 4-6 hours or longer. I like to serve this topped with a little shredded coconut and mango chunks or slices.
----------------------------------------------------------------------- *Almond Flour is made when you grind almonds for making almond milk. Almond pulp is what is left over. After the grinding process, strain it as much as possible and dry it in your dehydrator. It is kept best in the freezer in an air-tight bag or container. If you do not wish to go through this process, you are certainly welcome to just use ground raw almonds, but you won't get the same fine texture on the crust.
For this one, check out my previous post on choccie cupcakes…Mmmmm!