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

Monday, June 20, 2011

June 19, 2011



Breakfast
Fruit Cereal
serves 1 ~ $.70 per serving

1 banana ($.15)
1 tablespoon walnuts ($.05)
1 tablespoon coconut flakes ($.10)
1 cup almond milk ($.40)
pinch cinnamon

This doesn't contain any actual cereal grains, but does give that same feeling of nice big bowl of cereal and milk. The milk is even sweet and drinkable when finished.

Layer the banana, nuts, and coconut flakes in a bowl. Pour in almond milk. Top with pinch of cinnamon and an optional teaspoon of agave or other sweetener.

 

calories: 382
fat: 20 gr
carbs: 41 gr
protein: 6 gr 

Lunch
Mimi Kirk's Simple Mediterranean Salad
serves 2 ~ $3.82 per serving

4 firm heirloom tomatoes or slightly green tomatoes, cut into wedges ($3.00)
2 sweet red or yellow peppers, seeded, cored, and sliced into thin strips ($2.10)
1small or 1/2 medium sweet onion or red onion, sliced into strips ($.10)
1/2 cucumber, coarsely diced ($.25)
1 cup raw olives, pitted ($1.59)
good quality extra-virgin olive oil ($.30)
1-2 tablespoons lemon juice ($.30)
himalayan or celtic sea salt, to taste
freshly milled pepper to taste

This recipe is from Mimi Kirk's wonderful new book, Live Raw. This is one of the best raw food books I've read. Mimi's recipes are elegant and gourmet, but they're also very simple and easy to make.

To make the Simple Mediterranean Salad ... place the vegetables in a bowl and sprinkle generously with extra-virgin olive oil, lemon, salt, and pepper. Let salad rest for 15-20 minutes to meld flavors together.

Taste for salt and pepper and adjust if necessary. Flavors should be lemony and light. 
Serve on chilled lettuce leaves.


calories: 274
fat: 20 gr
carbs: 19 gr
protein: 5 gr

Dinner
Hummus Pizza
serves 4 ~ $1.80 per serving

crust

1 cup ground flax seeds ($.50)
1/2 cup whole flax seeds ($.30)
1 cup water
6 carrots ($1.20)
1 red bell pepper ($.59)
1 medium onion ($.05)
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon cayenne

hummus

2 zucchini, peeled and chopped ($1.29)
2 tablespoons tahini ($.20)
1 tablespoon olive oil ($.10)
1/2 onion, chopped
1 teaspoon cumin
1 clove garlic
1/2 teaspoon salt

toppings
1 tomato, sliced ($2.00)
1 onion, thinly sliced ($.05)
4 oz mushrooms, marinated and dehydrated (optional) ($1.10)

This doesn't taste like traditional pizza, and it's also not quite like a tostada ... but I've called it pizza because that's what it looks like.

The crust can be started the evening before and left in the dehydrator to get crispy. Start by soaking the ground and whole flax seeds in the one cup water. They will get gelatinous and this is what helps hold the crust together. 

While the flax is soaking, in  food processor fitted with an "S" blade, process the remaining crust ingredients until smooth. Stir into the soaked flax. Spread thinly on teflex or plastic covered dehydrator trays.

Let dehydrate for a couple hours, then score into desired shapes and flip. Peel the sheet off the back of the crust and let it finish drying on the screen.

To make the hummus, simply process all the ingredients in the food processor with the "S" blade until very smooth.

Assemble the pizzas by breaking the crusts long the score lines, spreading on a layer of hummus, and adding the toppings.


 

calories: 351
fat: 25 gr
carbs: 23 gr
protein: 12 gr
 


Mocktail
Da Da Daiquiri
serves 2 ~ $1.49 per serving

juice from 1 lime ($.69)
1 cup strawberries ($1.29)
1 cup orange juice, freshly squeezed ($.70)
1 tablespoon agave or sweetener of choice ($.20)
2-3 tablespoons sparkling soda water ($.10)
a few mint leaves
ice

I've never liked alcohol, but have always had a fascination with the ritual and accessories that goes along with drinking ... I even collected antique wine glasses for a while. Mimi has a "Mocktails" section in her new book, and, wow, are there some great recipes and ideas. They've even sparked my urge to collect again!  

To make the Da Da Daiquiri, blend all ingredients except ice in a blender. Pour into ice-filled jar with a lid and shake several times. Pour into glass through a strainer. Garnish with a piece of orange on a skewer.


calories: 133
fat: 1 gr
carbs: 34 gr
protein: 2 gr

The Mimi
serves 2~ $2.82 per serving

1 ripe cantaloupe, cubed and frozen ($2.29)
1/2 cup pineapple juice ($.90)
juice of 3 oranges ($1.25)
1/2 cup coconut water ($1.00)
1 tablespoon coconut aminos ($.20)


The Mocktails section is one of my favorite parts of Mimi's book, and it set me off experimenting. This drink was clean, fresh, and just sweet enough. Because ti was inspired by her book, I decided to call it The Mimi. 

In a blender, puree the cantaloupe until smooth. Add the rest of the juices, coconut water, coconut aminos, and stir.


calories: 194
fat: 4 gr
carbs: 34 gr
protein: 4 gr

Total cost for the day: $7.81


Enter for a Chance to Win
Mimi Kirk's Live Raw

Mimi has generously offered to give away a copy of her new book to one of my readers.

To enter ...
1. Just leave a comment to this post.

For more chances to win ...

2. Visit Mimi's website HERE, take a look around (there's lots there!) and comment below on what you found interesting.

3. Tweet this giveaway and let me know by leaving a comment below.

4. Blog this giveaway and let me know by leaving a comment below.

Mimi, at age 72, is a mom of 4, grandmother of 7,  and has had several fascinating careers ... including board game and jewelry designer, Las Vegas showgirl, and stand-in for Mary Tyler Moore. She's been vegetarian and vegan for most of the last 40 years, and is now a raw vegan. She has some amazing tips on food, diet, longevity, aging, and living well. 

Mimi's book, Live Raw, is packed with stunning full color photos taken by Mimi's boyfriend, Mike Mendell, and includes a detoxifying program, easy to read charts of what vitamins we need and what foods they're in, and lots of beautiful and delicious recipes ... including Lemony Cheesecake, Butternut Squash Soup, Mike's Burger, Stuffed Grape leaves, Pomodoro Lasagna, and more.

And if you can't wait, you can order your own copy of Live Raw HERE.

Monday, June 13, 2011

June 12, 2011


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Breakfast
Avocado Apple Pudding
serves 1 ~ $1.48 per serving

1 avocado ($.88)
1 apple, peeled and chopped ($.50)
1 tablespoon agave ($.10)
1 dropper stevia


This is really filling, really fresh, and really simple. Just process all ingredients in a food processor fitted with the "S" blade until smooth.





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Lunch
Pineapple Stir Fry
serves 2 ~ $3.47 per serving

1 head broccoli, chopped into florets ($1.29)
1 small pineapple, cut into chunks ($3.00)
1 medium red onion, thinly sliced ($.25)
1 red bell pepper, thinly sliced ($1.00)
1 carrot, peeled and shaved ($.10)
1 cup snow peas ($.50)
2 tablespoons olive oil ($.20)
3 tablespoons agave ($.30)
3 tablespoons balsamic vinegar ($.30)

This is light but also hearty and quite filling, especially served warm straight from the dehydrator.

Prepare the fruit and vegetables as directed above. In a small cup, whisk together the olive oil, agave, and balsamic vinegar. In a medium bowl, pour the mixture over the fruit and vegetables and stir to coat. Spread out on a lined dehydrator tray. Dehydrate at 115 degrees for about 2 hours, or until softened and warmed through.





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Dinner
Zucchini Mushroom Salad
serves 2 ~ $2.81 per serving

1 zucchini ($.50)
8 oz mushrooms ($1.88)

1 tablespoon olive oil ($.10)
2 tablespoons agave ($.20)
2 tablespoons balsamic vinegar ($.20)

1 bag spinach ($1.89)
1 medium red onion ($.25)
1 grapefruit ($.60)

Peel the zucchini and slice into slabs or wedges about 1/4 inch thick. Put in a bowl along with the mushrooms. In a small cup, whisk together the olive oil, agave. and balsamic vinegar and pour over the zucchini slices and mushrooms. Toss to coat. Spread out on a lined dehydrator sheet and dehydrate for about 2 hours, until softened a bit and warm.

Arrange spinach on plate. Add thinly sliced red onion and grapefruit sections. Top with the warmed mushrooms and zucchini.




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Dessert
Stuffed Dates
makes 12 dates ~ $.22 each

1/2 cup cashews ($.50)
1/2 cup water
1 tablespoon agave ($.10)
1/2 teaspoon salt
12 dates ($2.00)

candied pecans
In a small, bullet type blender, process the cashews, water, agave, and salt until smooth and the constancy of thick cream. Refrigerate for about an hour to let it firm. 

Once firm, split each date and add a dollop of cashew cream to the center. Top with a candied pecan.

Candied pecans are simple to make. Just coat pecans with a generous amount of agave, with a pinch of salt and a pinch of cayenne. Then spread them out on a dehydrator sheet and dehydrate overnight. The agave will be liquid when they're warm, but will harden up quite a bit as they cool.





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