A Rawesome Days Menu

White Nectarine Cobbler

              Marinated Baby Bok Choy 

and Baby Romaine w/ Persimmon Dressing

Kale and Avocado Salad

                                                        Cherry Banana Ice Kream

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I decided to post an entire days menu from last week to show you one days worth of raw meals. I don't snack in between these meals because I have found, over time, that I stay satisfied longer eating a raw living foods diet. I also do not drink any liquids at meal time. My water is spread out throughout the day, at least an hour before or an hour after meals. My main liquid is filtered ice water with either fresh lemon or lime juice. Now that it is sooo hot here, I do not have any herbal hot teas. In the colder months I will have one cup a day of a good herbal tea in addition to the filtered ice citrus waters. 
Here are the recipes for the above meals:

Breakfast was a cobbler made with ripe, white nectarines. I enjoyed this meal so much. The nectarines were so juicy and fragrant. It was appealing to all of my senses, a truly enjoyable breakfast.

Breakfast
White Nectarine Cobbler

Crust:
1/4 C raw walnuts, soaked
1/4 C raw pecans, soaked
4 Deglet dates, soaked 20 min, cut up
1 capful vanilla
pinch of sea salt
pinch of cinnamon powder
In a small food processor using the "S" blade, process all of the crust ingredients until they begin to stick together. Press this crust mixture into the bottom of a cereal bowl or onto a small plate.

Filling:
2 small white nectarines, cubed
1 T fresh squeezed orange juice
Sunflower sprouts
1 T boxwood basil leaves

Assemble:

Top the crust with the nectarines. Drizzle on the O.J. Sprinkle on the boxwood basil leaves and garnish with a handful of sunflower sprouts.



Lunch consisted of two salads, One of my favorites is this marinated baby bok choy. It is a sweeter salad with a wonderful citrus flavor.  The second salad is very simple. The highlight is the persimmon dressing.

Lunch
Marinated Baby Bok Choy

2 small bunches of baby bok choy, sliced thin
2 medium carrots, shaved into strips w/ vegetable peeler
1 small lemon, juiced
1 small lime, juiced
2 T fresh OJ
4-5 dates, soaked and cut up
1/2 tsp ginger, minced
1/2 C cold pressed olive oil
3 T coconut aminos or 1 T Tamari (organic)
2-3 T raw sesame seeds

Prepare the vegetables and put into a storage container that has a lid. Mix up the remaining ingredients for the marinade. Pour marinade over top of the bok choy and carrots. Mix well Sprinkle on the sesame seeds. Let marinate 2 hours at room temp. Serve room temp. Refrigerate any leftovers.



Baby Romaine w/ Persimmon Dressing

2 handfuls of baby romaine mix
8 cherry tomatoes, cut in half
1/4 C red onion, diced

Persimmon Dressing

1/4 C cold pressed olive oil

1/4 C coconut oil, in the liquid state
1/4 C Bragg's Apple Cider Vinegar, unpasteurized
1/4 C filtered water
1 Fuyu persimmon, cut into cubes
1 large clove of pressed garlic
1 T Nama Shoyu, or Tamari, or Coconut Aminos
pinch of sea salt to taste
1 tsp raw honey or real maple syrup (syrup is not raw)
I put everything into a blender and blended till creamy smooth. It makes 1 1/2 cups.


Dinner was a wonderful kale salad with avocado. The avocado really makes this salad quite filling yet it is still light at the same time. It satisfies your hunger without leaving you with a heavy, uncomfortable feeling like cooked foods can.

Dinner
Kale and Avocado Salad

1 bunch kale, finely sliced
12 cherry tomatoes, cut in half
1 avocado, diced
lemon juice
lime juice
1/4 C cold pressed EVOO
sea salt to taste
2 T coconut aminos or 1 T Tamari
onion powder to taste
2-3 T raw sesame seeds

Prepare kale by massaging it with the olive oil. Use your hands and really work the oil into the kale for almost 5 minutes. Next add the lemon and lime juice, avocado, onion powder, coconut aminos, sesame seeds, and tomatoes. Mix well with a large spoon.


How about a cool dessert on a hot summer night? This dessert hit the spot. I even added a piece of my freezer fudge as a delicious garnish. The carob fudge complimented the cherry ice kream beautifully.

Dessert
Cherry Banana Ice kream with Creamy Carob Freezer Fudge

Cherry Banana Ice Kream
1 1/2 frozen organic bananas, cut up
1/4-1/2 C frozen organic cherries

Process the frozen fruits in food processor till consistency of soft serve ice cream. If fruit is too frozen to process, simply wait about 5 minutes till it softens a bit then run the food processor.
Garnish with a piece of carob fudge.

Creamy Carob Freezer Fudge
This recipe is from the book, "Raw Energy" by Stephanie Tourles. I have it in my astore. This is a must have book for raw snack food recipes! Click on my store link.

12 Medjool dates, pitted
1 C raw almond butter
1 C raw carob powder
2 T raw honey
dash of nutmeg
pinch of sea salt
coconut oil to grease the pan

Directions:
Soak the dates for 4 hours. Drain and reserve the soak water for tomorrows green smoothie :). Put the dates, almond butter, carob, honey, nutmeg, and salt in a food processor and process until a cohesive, moist elastic dough forms, about 20-30 seconds. Oil an 8-inch square pan. Using your hands or a spatula, press the dough into the pan to a thickness of 3/4 inch. Place the covered pan in the freezer for 4 hours to harden fudge prior to cutting. Store in the freezer up to 3 months. Do not store in the refrigerator, it will become too soft.

Enjoy! Eat More Raw!
~JMJ~ Today I am thankful for my 35 minutes of exercise!!!! I actually got to sneak down stairs this morning while the baby slept in. I walked on the elliptical and did my arm weights. YEAH!!