Lunches - Raw Food Magazine Lunches - Raw Food Magazine

Lunches

Here’s the list of fun, tasty and filling lunches.  We know that lunches can be difficult to pull together quickly which is why for some of the days we have the dinners carry over to the next days lunch.  If you would like to have a unique lunch instead of having dinner leftovers, we have a big list below to choose from.


smoothie-exampleHummus Collard Wrap with Tabouli

Time:  |   Amount:

Ingredients & Directions

Ingredients

 Cashew Hummus you made
 2-3 Collard Leafs (big leafs)
 Tabouli you pre-made

Directions

  1.  Wash and dry collard leafs.
  2.  Take collard leafs and cut off the stem where the leaf stops and de-vein the stem so it is thin like the leaf.  Example below: de-veining collard green
  3.  Place leafs down separately (for small wraps) or stack them in a line (for a large wrap)
  4.  Add your desired amount your amazing Hummus & Tabouli in the center of the leaf.
  5.  Add any other desired chopped veggies, avocado, sprouts in the center (optional)
  6.  Roll collard green into a burrito and enjoy:)


smoothie-example

The Smoothie That Saved The World

Ingredients & Directions
TIME: 5 min     Amount: Yields 2 Cups

Ingredients

Ingredients

 1 1/2 cup almonds
 1/2 head cauliflower
 2 cup fresh parsley, rinsed, dried and stemmed
 1 tomato
 1/2 cup dulse flakes (optional)
 2 Tablespoons lemon juice
 2 Tablespoons olive oil
 2 Tablespoons miso (optional), if adding miso use less salt
 1/2 Tablespoon salt, to taste

Directions

  1.  Cut cauliflower into small chunks and place in food processor with the S-blade and process cauliflower into tiny pieces.
  2.  Transfer cauliflower to individual bowl and salt lightly. Allow to sweat for 20 minutes.
  3.  Place almonds into food processor and process into tiny pieces and add to large mixing bowl.
  4.  Place parsley in food processor and process into tiny pieces add to large mixing bowl.
  5.  Dice tomato into small pieces and drain juices into a sealable container or bag and set aside.  Place diced tomatoes into large mixing bowl.
  6.  Transfer cauliflower to a seed/nut milk bag OR towel and squeeze out juice into the sealable container with the tomato juice (label container and place in fridge  for making future Curry Soup). Add cauliflower to large mixing bowl.
  7.  Place rest of ingredients in large mixing bowl and mix together until combined.
  8.  Store in sealed container, label/date and refrigerate.  Consume within 5 days.

smoothie-example

The Smoothie That Saved The World

Ingredients & Directions
TIME: 5 min     Amount: Yields 2 Cups

Ingredients

Ingredients

 1 1/2 cup almonds
 1/2 head cauliflower
 2 cup fresh parsley, rinsed, dried and stemmed
 1 tomato
 1/2 cup dulse flakes (optional)
 2 Tablespoons lemon juice
 2 Tablespoons olive oil
 2 Tablespoons miso (optional), if adding miso use less salt
 1/2 Tablespoon salt, to taste

Directions

  1.  Cut cauliflower into small chunks and place in food processor with the S-blade and process cauliflower into tiny pieces.
  2.  Transfer cauliflower to individual bowl and salt lightly. Allow to sweat for 20 minutes.
  3.  Place almonds into food processor and process into tiny pieces and add to large mixing bowl.
  4.  Place parsley in food processor and process into tiny pieces add to large mixing bowl.
  5.  Dice tomato into small pieces and drain juices into a sealable container or bag and set aside.  Place diced tomatoes into large mixing bowl.
  6.  Transfer cauliflower to a seed/nut milk bag OR towel and squeeze out juice into the sealable container with the tomato juice (label container and place in fridge  for making future Curry Soup). Add cauliflower to large mixing bowl.
  7.  Place rest of ingredients in large mixing bowl and mix together until combined.
  8.  Store in sealed container, label/date and refrigerate.  Consume within 5 days.

 

 

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