Sunday, August 8, 2010

August 8, 2010

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 Breakfast
Chocolate Spaghetti

1 serving ~ .$40 per serving
1 banana ($.15)
1 tablespoon olive oil ($.10)
1 tablespoon agave ($.10)
1 teaspoon cacao or cocoa powder ($.05)

My three year old granddaughter, Alexandria, requested "chocolate spaghetti" for breakfast. Being the grandma, I had to say yes. It's probably quite a bit too sweet for regular consumption, but worked perfectly for us as a fun and fanciful treat.

For each serving, grate or slice one banana. If slicing, make long thin strips that look like noodles. I used the food processor with the grating plate. Less ripe works better in this case. A very ripe banana would be too mushy.

In a small cup, whisk together the oil, agave, and cacao or cocoa powder. Arrange the (sticky!) banana noodles on a plate and top with the chocolate sauce. Sprinkle with a few crushed walnuts.


calories: 304
fat: 14 gr
carbs: 48 gr
protein: 1 gr
 
 
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Lunch
Pear Salad
serves 2 ~  $2.06 per serving

2 pears ($1.40)
1 head romaine ($1.89)
3 ribs celery ($.30)
1/2 red onion ($.25)
1/4 medium onion ($.08)
1 tablespoon olive oil ($.10)
1 tablespoon agave ($.10)
salt and pepper

This is light and sweet. Summer pears are in season now and this is a perfect way to enjoy them.

In a blender, puree one pear, a quarter of a white onion, the olive oil and agave. Because this is a small amount, it can be easier to use a bullet type blender, if possible. I use a pint canning jar, which fits my blender blade assembly perfectly. Allow to process long enough to become nice and creamy.

 Chop the romaine and toss with chopped celery and red onion. Top with the pear dressing and add salt and pepper to taste.


calories: 269
fat: 7 gr
carbs: 51 gr
protein: 6 gr

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Dinner
Creamy Marinated Mushroom Soup with Crackers

serves 3 ~ $2.28 per serving

12 ounces mushrooms ($2.69)
1 medium onion ($.25)
1 tablespoon olive oil ($.20)
1 tablespoon agave ($.20)
1 tablespoon balsamic vinegar ($.20)

1 ripe avocado ($1.49)
1 tomato ($1.00)
1 clove garlic, pressed
3 tablespoons olive oil ($.60)
1 1/2 cup water to process
salt and pepper
1 tablespoon olive oil ($.20)

I started by marinating and then dehydrating the mushrooms and chopped onions. Mix together the olive oil, agave, and balsamic vinegar. Toss with the sliced mushrooms and chopped onions and spread out on a lined dehydrator sheet and dehydrate for about 2-3 hours.

Reserve a few mushrooms and onions for topping. In a blender, puree the remaining mushrooms and onions, avocado, tomato, garlic, and olive oil, adding about 1 1/2 cup water. Add as much water as necessary to make the right consistency. I made mine pretty thick and creamy.

Top with the reserved mushrooms and onions, drizzle with a teaspoon of olive oil.


calories: 374
fat: 35 gr
carbs: 23 gr
protein: 5 gr



For a few cents more ...

Bitt, from over at "A Bitt of Raw," once reminded me that crackers are a great way to add in some tasty satisfaction for just a few cents more ... so

I also made some flax and buckwheat crackers to go with the soup. These were really light and crispy, quite a lot like conventional crackers. I think it was the buckwheat that made them so light. It also makes them more difficult to turn on the dehydrator sheet, but they are quite good.

Flax Buckwheat Crackers
serves 6 ~ $.48 per serving

1/2 cup flax meal ($.25)
1/2 cup buckwheat ($.25)
1/2 cup whole flax seeds ($.20)
2 carrots ($.20)
1 red bell pepper ($.69)
2 medium onions, finely chopped ($.50)
3 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
pinch red pepper flakes
1/4 cup oil ($.80)
1 cup water

Soak the buckwheat for at least 4 hours. Rinse several times. Do not dehydrate.

In the blender, puree the red bell pepper, carrots, and onion with 1 cup water. Add the buckwheat and blend until the buckwheat is chopped up but not totally pureed. Pour in a bowl and fold in the flax meal and whole flax seeds. Stir in the oil and spices.

Spread this out thinly on lined dehydrator sheets, about 1/8 of an inch thick. Oiling the sheet can make it a bit easier to turn these over. Also, using the back of an oiled spoon will help spread the cracker batter.

Dehydrate for about an hour, or until the top is just getting dry. Flip over and peel the sheet off. I found I had to turn these fairly early or they would get too dry and stick around the edges. But that may just be the kind of dehydrator I'm using.

Score the crackers into the desired shapes. I made triangular wedges.

Continue dehydrating until crisp, about 8-10 hours. Break apart.

 
calories: 282
fat: 26 gr
carbs: 28 gr
protein: 9 gr
 
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Dessert
Triple Chocolate
serves 4 ~ $.96 per serving

brownie bits

1/3 cup walnuts ($.50)
1/3 cup raisins ($.50)
2 tablespoons cocoa or cacao powder ($.20)
pinch salt

chocolate chunks

2 tablespoons coconut oil, melted ($.20)
2 tablespoons agave ($.10)
1 tablespoon cocoa or cacao powder ($.10)

ice cream

6 bananas, sliced and frozen ($1.20)
1 cup almond milk ($.40)
1 teaspoon vanilla ($.20)
3 tablespoons cacao or cocoa powder ($.30)
pinch salt

This isn't quite as complicated as it seems, and boy does it hit the chocolate spot. 

Make the ice cream first. In a blender, puree all the ice cream ingredients until smooth and creamy. This will be like soft serve ice cream and is wonderful as is, but for this recipe pour into a container and freeze, stirring every 20 minutes or so until stiff. This can also be processed in an ice cream maker.

Make the brownie bits in the food processor, using the "S" blade. Process all the brownie bit ingredients until the mix starts sticking and clumping and can be pressed into a ball. Spread out on wax paper, about 1/4 inch thick, and refrigerate for at least a half hour to harden.

For the chocolate chunks, stir together all the chocolate chunk ingredients until smooth and creamy and well incorporated. Spread out on wax paper and refrigerate until hard.

To assemble, just break the brownie into bits and the chocolate into chunks and stir into the chocolate ice cream.

Store any leftovers in a covered container in the freezer and allow to soften slightly before serving.


calories: 404
fat: 16 gr
carbs: 73 gr
protein: 5 gr
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Total cost for the day: $6.18
total calories: 1,633
total fat: 98 gr
total carb: 223 gr
total protein: 26 gr


This summer is flying by and I'm having a great time. I can't get enough of the heat and the sun. Frick and Frack McQuack (below) are patrolling the gardens, eating more than their fair share of the beans, I think.
 

How's your summer going and how do you plan to spend the rest of it?

10 comments:

  1. summer is too hot, for me but it could be worse,rain wind snow etc
    I have to tell you your blog on 10$ a day is beautiful and inspiring. I look forward to trying the recipes and seeing whats new , thanks for all your fun work..teri

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  2. We had a wonderful time camping in the Eastern Sierras. It felt so good to be outside enjoying the natural beauty!

    Thanks for sharing your recipes and gorgeous photos here!

    shell

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  3. I think everyone should begin and end their day with chocolate! {after all, there's a 3-year-old living in each of us}

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  4. Fabulous breakfast idea! So creative and really fun. My grandbaby is 3 as well, and she'd love it. :-)

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  5. I wonder how the chocolate sauce would taste on some spiralized zucchini which would be a lower glycemic option.

    Where do you do your food shopping? Do you mainly go to farmer's markets, health food stores, regular supermarkets...?

    Also wondering, how long have you been eating raw?

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  6. I love how you almost always find room for chocolate. Me, too. Yum!

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  7. Lovely post and place! hello to duckies!...so precious! Enjoy!

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  8. Just got back from a 10 day camping trip to Yellowstone. So for today Laundry and grocery shopping and making your pear salad for lunch.
    Yum-o

    Kids go back next week to school! And my son gets his temps and starts driving!! Wow I might need a energy this week!
    Love your recipes thanks so much for sharing
    Cynthia

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  9. This comment has been removed by the author.

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  10. That chocolate dessert looks incredible!! I can't wait to try that recipe.

    My summer has been really relaxing, I'm going back to school soon so I'm just trying to enjoy my last few days at home.

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