raw chic

Saturday, November 6, 2010

zucchini noodles with basil almond pesto:

slice zucchini into noodles with mandoline.
marinate in olive oil with a pinch of pink himalayan salt.

basil almond pesto:
(modified from 'The Modern Vegetarian Kitchen' by Peter Berley)

3/4 cup raw almonds, soaked and dried
1 cup packed fresh basil leaves
1 garlic clove, peeled
1 1/2 T freshly squeezed lime juice
1/2 t pink himalayan salt
1 t lime zest
3/8 cup extra-virgin olive oil

grind almonds to a meal in food processor.
add all ingredients except oil and puree.
slowly add oil until smooth.

gently toss noodles with pesto.

breakfast

green smoothie:
makes 2

2 cups frozen raspberries
1/2 cup goji berries
2 bananas
4 oz sunflower sprouts
1/2 cup water
combine all ingredients in Vita Mix

Friday, November 5, 2010

snack

granny smith apple

dinner

carrot ginger soup
'curry krispys' from Raw Makery
raw marzipan

lunch

green juice:
4 persian cucumbers
1 bunch mint
1/2 bunch celery
1 lime
run all ingredients through juicer
pour over ice

snack

1/2 cup raw almonds, soaked
gt's organic raw gingerade kombucha

green smoothies

WHY IT'S IMPORTANT TO ROTATE YOUR GREENS - PART 2
from fredericpatenaude.com

read part 1

breakfast

green smoothie:
1 cup mango
1 banana
1/4 cup goji berries
1 T raw organic extra-virgin coconut oil
2 large leaves collard greens
1/2 cup water
combine ingredients in Vita Mix

Thursday, November 4, 2010

dinner

zucchini noodles with creamy dill + mint:

slice zucchini into noodles with mandoline.
marinate in olive oil + lemon juice with a pinch of pink himalayan salt.
gently toss noodles with chopped fresh dill, mint + some tangy dill dip.

snack

raw marzipan:

1 1/2 cups raw almonds (soaked and dried)
grind into flour in Vita Mix
mix in bowl with:
1/3 - 1/2 cup raw local honey (with mild flavor)
1/2 t organic almond extract
roll out between 2 sheets of unbleached parchment paper.
cut with canape cutters. refrigerate.