Monday, June 27, 2011

June 26, 2011



 
Breakfast
Mango Pudding
serves 2 ~ $1.44 per serving

1 mango, cubed ($1.49)
1 ripe avocado ($.88)
2 ripe bananas ($.30)
1 tablespoon agave, if needed ($.10)
1 tablespoon chopped cashews ($.10)

Creamy, sweet, sour, crunchy, smooth ... this was an absolutely perfect breakfast. And it takes all of a few minutes to put together. It's a bargain for us, since the local grocery seems intent on keeping the avocados on sale. I think maybe we buy so many now they're getting a better price on them!

In a food processor with an "S" blade, process the avocado, one banana, half the mango, and agave until very smooth and creamy. Top with sliced banana, the remaining cubed mango, and chopped cashews. Drizzle with just a tiny bit of agave, if desired.

 

calories: 407
fat: 19 gr
carbs: 67 gr
protein: 5 gr


Lunch
Sprout Wraps
serves 2 ~ $2.84 per serving

6 leaves lettuce ($.60)
1 tomato ($2.50)
large handful alfalfa sprouts ($.75)
large handful mung bean sprouts ($.75)
1 medium onion

avocado "sauce"

1 ripe avocado ($.88)
1 tablespoon agave ($.10)
1 tablespoon brown mustard ($.10)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon apple cider vinegar
1/2 teaspoon salt

I don't usually buy sprouts from the local store, but these looked pretty good. The tomatoes ... were ridiculously expensive, but it will be at least a month before we're getting them out of the garden, so I gave in.

Assemble the wraps by layering the tomato, alfalfa sprouts, mung bean sprouts, and onion in the lettuce leaves. We used 3 leaves per person.

In a bullet type blender or a food processor with an "S" blade, puree all the avocado sauce ingredients until very smooth. Spread over wraps.


calories: 232
fat: 15 gr
carbs: 26 gr
protein: 4 gr

Dinner
Pad Thai
serves 2 ~ $2.28 per serving

2 medium zucchini ($1.20)
1 carrot ($.15)
1 bunch green onions, sliced ($.59)
1/2 red bell pepper, sliced ($.50)
large handful mung bean sprouts ($.75)

sauce

4 tablespoons almond butter ($.80)
1/2 in piece ginger, peeled
1 tablespoon braggs aminos or soy sauce ($.10)
1 clove garlic ($.05)
1 tablespoon agave ($.10)
1/2 teaspoon cayenne (or to taste)
1/2 teaspoon salt
2 tablespoons chopped cashews ($.20)

This dish made me fall in love with raw food all over again and is something I can see going over well with non raw friends and family.

Noodle the zucchini and carrot using a vegetable peeler or spiral slicer. Toss with the bell pepper, green onion, and bean sprouts.

In a bullet type blender, puree all the sauce ingredients until very creamy. Because of the high fat content of the nut butter, this can get quite hot while blending. Stop and let it cool for a minute if it becomes too hot for your personal definition of raw. Pour over noodles, toss lightly, serve.


calories: 345
fat: 23 gr
carbs: 30 gr
protein: 8 gr
 

Dessert
Chocolate Ice Cream Cake
serves 4 ~ $1.37 per serving

bottom layer

1 avocado ($.88)
2 bananas ($.45)
2 tablespoons agave ($.20)
4 tablespoons cacao powder or cocoa powder ($.80)
1 teaspoon vanilla ($.20)
pinch salt

top layer

3 bananas
4 tablespoons almond butter ($.80)
pinch salt

frosting

1 avocado ($.88)
1 banana ($.15)
3 tablespoons cacao powder or cocoa powder ($.60)
3 tablespoons agave ($.30)
1 teaspoon vanilla ($.20)
pinch salt

chopped cashews

For this ice cream cake, which is very simple, I made a small batch of avocado banana chocolate ice cream to start. In a food processor with an "S" blade, puree one avocado, two bananas, four tablespoons cacao powder, two tablespoons agave, a teaspoon of vanilla, and a pinch of salt. This turns into a creamy, pudding like consistency. It can be processed in an ice cream maker, or just spooned into a cake pan. I ended up using a plastic nut tub that was about 6" in diameter. See why I can't follow directions?

Pop the chocolate layer into the freezer to start firming The second layer is made of three bananas and four tablespoons almond butter, pureed in the food processor with the "S" blade. I let the first layer get fairly firm before spooning on the second layer.

Once frozen, remove from pan (or tub) and frost with the chocolate avocado frosting, which is made with one avocado, a banana, three tablespoons cacao, 3 tablespoons agave, and a pinch of salt, pureed until smooth. Top with chopped cashews, if desired.


calories: 425
fat: 19 gr
carbs: 61 gr
protein: 9 gr

Total cost for the day: $7.93
total calories: 1,409
total fat: 76 gr 
total carb:  184gr 
total protein: 26 gr


Mimi Kirk's Live Raw Book Giveaway!

Congratulations, John and Melissa ... you won a copy of Mimi's excellent raw food book, Live Raw!

You can order your own copy of Live Raw ... HERE

6 comments:

  1. Congrats to John and Melissa. :D

    There is another alternative to Braggs and soy sauce: Coconut Aminos. I never liked soy sauce much, but coconut aminos tastes very similar and somehow I like it much better. My husband, who avidly loved soy sauce, finds coconut aminos to be a great alternative. Just thought I'd mention it.

    ReplyDelete
  2. Mmmmm can I have some pad thai pleaseeeee!!

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  3. Oh my gosh, I absolutely ADORE ice cream cake. I've been wanting to make some for quite a while now! What is taking me so long!?

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  4. I always love your simple recipes. You should have entered the Hot Raw Chef 5 in 5 contest. It suits you perfectly. Unfortunately, the deadline was yesterday. I actually was brave enough to enter. Check out my video: http://rawdorable.blogspot.com/2011/06/conquering-5-in-5.html

    Hope all is well. Enjoy your weekend!

    ReplyDelete
  5. The Breakfast Mango Pudding looks so amazing! Yum!

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  6. I finally got around to making the pad thai. YUM! This is going to be a staple dish in my kitchen!

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