Sunday, February 27, 2011

My raw eating journal. Week 3. Day menu

Breakfast

Musely balls and fruit tartlets
Making these ones again, can't get enough of them, yummy and feeling.
Look for the recipe here.



First lunch
 
French Onion Soup
This recipe is taken from Mat Amsden's "RAWvolution" book
 
 
Ingredients:
1 1/2 cup of Thai coconut water
1 1/2 cup pure water
1/2 onion, roughly chopped
2 cloves of garlic, peeled
1/2 cup fresh lemon juice
1/4 cup olive oil
1/4 cup Nama Shoyu (organic unpasteurized Japanese soy sauce)
 
Method:
In a blender, combine all ingredients and blend until smooth. Using a spoon, remove and discard any foam that rises to the top.
 
Second lunch
 
Pasta Marinara
This recipe is adapted from the original recipe from Juliano's "The UNcooked book"
An exquisite, bright and colourful meal full of delicious combinations of flavours!
Don't go past this one!
 
 
 
Ingredients:
For pasta:
2 zucchinis peeled, using a potato peeler into long pasta like stripes
1/2 red or yellow bell pepper sliced thinly into long stripes
1/2 cup Marinated Onion Ringlets (scroll down for the recipe)
1/2 cup diced tomato
1/4 cup fresh basil, chopped
2 tb sp fresh oregano, chopped
1 tb sp fresh rosemary leaves, chopped
1/4 cup sun dried tomatoes
1 tsp minced jalapeno
1 tsp minced garlic
1 tsp minced ginger
1 tb sp lemon juice
1/4 cup minced shallots
 
For the sauce:
Marinara sauce recipe (scroll down to have a look)
 
Method:
In a serving bowl combine zucchini, bell pepper, Marinated Onion Ringlets, tomato, basil, oregano, rosemary, sun-dried tomatoes, jalapeno, garlic, ginger, lemon juice and shallots. Set aside. Make a fresh batch of Marinara Sauce and pour it over veggie pasta.

"Marinara Sauce"


Ingredients:
1/2 cup dried pineapple or mango (optional)
1/2 cup strawberries
2 cups chopped cherry tomatoes
1 tsp minced ginger
2 tb sp minced garlic
1 tsp minced jalapeno
1/3 cup fresh basil leaves
1/3 cup red bell pepper, minced
1/4 cup fresh oregano leaves, chopped
1/4 cup Nama Shoyu (organic unpasteurized Japanese soy sauce)
1/2 cup olive oil
1/2 cup sun-dried tomatoes, chopped
2 green olives, pitted
1/4 cup red wine
1/4 cup spring onion

Method:
Place all ingredients in a blender and blend until creamy. This sauce thickens 2-3 min after blending.
Do not blend the sauce until just before you are ready to eat it.

Marinated Onion Ringlets
Makes about 1 cup
Ingredients:
1 large onion, thinly sliced into ringlets
2/3 cup Nama Shoyu (organic unpasteurized Japanese soy sauce)

1/4 cup Olive oil

Method:
In a bowl combine onin ringlets, olive oil and Nama Shoyu. Allow onions to marinate. Onions can be used after 10 min and can be made up to 8 hours in advance. Discard marinade.

Dinner
 
"Strawberry Romanoff"
Another one of Juliano's amazing recipes.
This dessert kind of dish you could have for dinner any day of the week, guilt free!
 

Ingredients:
1 1/2 cups "Whipped Cream" (scroll down for the recipe)
1 cup sliced strawberries
2 tb sp dates
1 tb sp chocolate mint

Method:
In a serving bowl combine the "whipped cream", berries and dates and mix well. Garnish with chocolate mint and serve.

"Whipped Cream"

Ingredients:
1 1/2 cups raw cashews (and/or walnuts), soaked in water for at least 2 hours in advance
I have used only cashews
1/2 cup fresh orange juice
2 tb sp dates
a few drops of almond extract, optional

Method:
Drain nuts and in a blender, combine with orange juice, dates and if you wish a few drops of almond extract. Blend, using a rubber scraper, scrape the sides to help cream turn over. Stop and check for sweetness and consistency. Add a little water if the cream is too stiff. Continue blending until fluffy and smooth. Use immediately.
 


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