Friday, February 26, 2010

Blue-Necta-Nanna Salad


- 6 oz blueberries
- 3 nectarines
- 3 baby bananas

How to:

1. Blend up 1 nectarine in blender till sauce-ay
2. Slice bananas, and 2 remaining nectarines
3. Pour nectarine sauce over blueberries, bananas, and nectarines in a bowl.
4. Devour graciously!

Calories: 493, 90/6/4

Wednesday, February 24, 2010

Blueberry Nectarine Soup


- 12 oz blueberries
- 1 nectarine
- any fruity toppings you'd like

How to:

1. Blend blueberries and nectarine.
2. Pour over fruity toppings, I used 10 oz blackberries.

Calories: 435, 89/6/5

Fruity tip:
If you find yourself with more ripe fruit than you can eat before it goes bad...freeze it! One of the hardest things for me about eating a high fruit diet is keeping enough ripe fruit in the house. And occasionally I'll find myself with too much. So I freeze it and save it for later when I don't have enough.

Here's how I do it: If your fruits need peeling, seeding, etc. do that. Then lay them out on a baking pan in the freezer (this helps them from sticking together). When they're frozen, put them in a container.

Tuesday, February 23, 2010

Cucumber Rolls with Green Sauce


- 1 large cucumber
- 1 medium tomato, sliced
- couple handfuls of baby greens

- handful parsley (or other herb of choice - cilantro, basil, etc)
- 1 zucchini, peeled
- 1/2 small red bell pepper
- juice of 1 lemon

How to:

1. Cut cucumber into thin strips using a vegetable peeler.
2. Lay 3-4 cucumber slices on work surface being sure to overlap long edges (making a rectangular shape)
3. lay greens and tomatoes on edge of cucumber rectangle closest to you.
4. Roll the greens and tomatoes up in cucumber wrap.

5. For the sauce, blend parsley, pepper, zucchini, and lemon juice in blender.

6. Arrange rolls on plate and top with sauce.

I liked the parsley sauce, but think this would be even better with cilantro. I planned to use cilantro, but realized we didn't have any once I started making it.

Sunday, February 21, 2010

Recipe of the Day: Berry Banana Soup/Cereal


- Banana milk (2-3 bananas blended with enough water to make thin milkshake consistency)
- Berries of your choice, amount of your choice
- Date sauce (5 medjool dates blended with enough water to make caramel sauce consistency)

How to:

1. Put berries in bowl.
2. Pour banana milk and date sauce over them.
3. Enjoy!

Total Calories: (using 8 oz each blueberries and raspberries & 2 med. bananas) 790, 93/4/3

Saturday, February 20, 2010

Introduction and lfrv Hummus Recipe

Hello Everyone!

I've decided to create this blog for those people who are embarking on a low fat raw vegan journey (including me) and need a little inspiration.

I know monomeals are ideal and strive for this most of the time. However, I feel that while I'm feeling my way through this new way of eating, I need something a little more complex than a monomeal. The recipes I will share with you are recipes that I use myself when I am wanting a little something more. And instead of eating cooked food or too much fat, I make a tantalizing lfrv dish. My goal is to create and share recipes with you that are interesting but at the same time simple and properly combined. This being the case, I do encourage you to work towards eating more and more monomeals and I will do the same!

My meals during the day are almost always monomeals of sweet fruit. My dinner meal is usually a vegetable meal with some fat if I'm eating any for that day. I'm still very new to this way of eating, however I'm not new to getting creative with new foods. So I thought I could offer some help to people who are in my same shoes and need new ideas. I've found that there is a lack of lfrv recipes on the internet so I thought I'd share mine.

A note about the recipes...if they have overt fat in them, the amount of fat I use is under 10% calories from fat for the day (that being your only overt fat) if you are eating around 2000 calories/day unless noted otherwise.

So let's cut to the chase...recipe #1

Zucchini Hummus

- 8 oz zucchini, about 2 small, peeled*
- 2.5 Tbsp sesame seeds, or tahini, I grind them to a paste in my mortar and pestle
- juice of 1/2 lemon, or to taste
- cumin to taste, optional

1. Blend all in blender or food processor
2. Serve with sliced veggies and lettuce
3. Enjoy!

Yields about 1 c

Ratios according to (hummus only) - 167 calories (30/14/56)

*I made this hummus again after making this post and used same amount of sesame, 12 oz zucchini, and a little more lemon juice. Came out great. So more volume with same amount of fat...good!

*Another note - I posted this recipe on and a member there, daniefon, said that she grates the zucchini and squeezes out the water to make the hummus thicker. Haven't tried it, but if you want a thicker hummus I think this would work really well.