Monday, October 31, 2011

October 30, 2011



Bloody Eyeballs
serves 2 ~ $.53 per serving

juice of one lime ($.60)
2 tablespoons agave ($.40)
4 grapes ($.05)
tablespoon beet juice

Who doesn't like to start their celebration with some bloody eyeballs?

In glasses suitable for eyeballs, mix the lime juice and agave. Add enough water to fill. Peel the grapes so a round bit of skin is left as an iris. Skewer eyeballs firmly (ouch!) on toothpicks and place in glass. Spoon on a bit of beet blood for a finishing touch.




 A Shot of B+
serves 2 ~ $.70 per serving

juice of two beets ($1.00)
1 tablespoon lemon juice ($.20)
1 tablespoon agave ($.20)

To B+ or B- ... that is the question.

In a small container, mix together all ingredients. Pour into shot glasses.
 
Skinny witch fingers are made from parsnips.



 Frankenjuice
serves 2 ~ $.80 per serving

large bunch kale ($1.00)
juice of one lime ($.60)
a few drops stevia

Juice the Franken ... er, juice the kale. In a small glass, stir the kale juice together with the lime juice and stevia. Pour into shot glasses or other small containers.


 
Pumpkin Spice Smoothie
serves 2 ~ $.70 per serving

2 carrots ($.30)
2 bananas, sliced and frozen ($.40)
1 apple, peeled and chopped ($.50)
1 tablespoon agave ($.20)
1 teaspoon pumpkin pie spice
water for blending, about 1 cup

In a blender, puree all ingredients until very smooth. A high speed blender will smooth out all the little carrot bits, and a less high powered one will leave a bit of pulp. If you're very opposed to pulp, juice the carrots instead.


 
We hope you have a spooktactular Halloween!


BOO!

Friday, October 28, 2011

Halloween rePast and Garden Seed Giveaway Winner!




Here's Looking At You, Stew
serves 1 ~ $.65 per serving

4 tablespoons white chia seeds ($.50)
3/4 cup water
1 tablespoon agave ($.10)
a few drops stevia
4 grapes ($.05)
apple pieces

This is Stew. Poor Stew is a bit discombobulated in the mornings. But still, we like having breakfast together.

Soak the chia seeds in about 3/4 cup water. Use more water for a thinner Stew. Add the agave and stevia to taste. I like Stew the best when sweet.

Peel the grapes, leaving a round section for irises. Chop the apple into small pieces and arrange into a smile or frown, depending on how you feel.

This bowl, which I just love, is something I found from an awesome Etsy seller ... her shop is a bit empty this morning, but she should have things relisted soon. I love the drippy glaze she use and this has become my (and Stew's) favorite dish.

 

calories: 215
fat: 9 gr
carbs: 31 gr
protein: 5 gr


Apple Raisin Cookies
makes 24 cookies ~ $.19 each

1/2 cup buckwheat ($1.00) 
1/2 cup brazil nuts ($2.00)
2 bananas ($.30)
1 apple, coarsely chopped ($.60)
1/2 cup raisins ($1.00)
3 tablespoons olive oil ($.30)
3 tablespoons agave ($.30)
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
pinch salt

These are every bit as good as a regular cookie. I found my buckwheat and brazil nuts at Nuts.com. They have an amazing selection of all sorts of goodies, including lots of raw nuts and seeds and their service is excellent.

The buckwheat has to be soaked for at least a half hour, but can be soaked overnight, so plan to start that ahead of time. Once soaked, rinse the buckwheat extremely well. 

In a food processor fitted with an "S" blade, process the bananas until pureed. Add the buckwheat and pureed until mostly smooth. Add the brazil nuts and process until well chopped. Add the remaining ingredients and pulse until the apples and raisins are chopped up a bit and all ingredients are incorporated.

Put heaping tablespoon sized mounds of batter on a lined dehydrator sheet. Press some additional raisins into the tops of the cookies, if desired. Dry for about an hour, until the tops are dry enough to flip. Flip and gently pry the cookies from the sheet. Also, a spatula can be used to turn the cookies. Dry for another few hours until dry but just slightly pliable.

Use the cookies to make n'ice cream sandwiches. Just make a small batch of banana ice cream and pour into a freezer proof container to a depth of about 1/2 to 1 inch. Freeze until very firm, then cut into circles that fit inside the cookies.


calories: 68
fat: 4 gr
carbs: 9 gr
protein: 2 gr

nutritional information is for one cookie


BeetLeJuice
serves 1 ~ $.99 per serving

1 beet ($.69)
1/2 cucumber ($.30)
3 tablespoons lemon juice
stevia to taste

I vant to drink your ... beet juice. Especially if it's lemony and sweet. My granddaughter loved this, and has requested it ever since.

Juice the beet and cucumber. Add lemon juice and sweeten with a bit of stevia, or your favorite sweetener.


calories: 55
fat: 0 gr
carbs: 12 gr
protein: 2 gr



Caramel Apple Pie
serves 6 ~ $1.60 per serving
crust
1 cup walnuts ($3.00)
1 cup raisins ($1.00)

filling
5 apples ($3.00)
1/2 cup raisins ($.50)
4 tablespoons agave ($.40)
4 tablespoons lemon juice ($.40)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice ($.10)

caramel
4 tablespoons almond butter ($.80)
2 tablespoons agave ($.40)
2 tablespoons olive oil ($.20)
4 tablespoons water

This may possibly be the best apple pie I've ever had. 

Peel and slice the apples into pieces about 1/8 in thick. In a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated. Spread out on a lined dehydrator sheet and dry for about 2 hours, stirring once or twice. This isn't meant to dry the apples, but to soften them and let the flavor intensify.

In a food processor fitted with the "S" blade, process the walnuts and 1 cup raisins until the mix starts to stick together. This takes a couple minutes. Press the mix into the bottom and 2 inches up the sides of an 8 inch spring form pan. Put in the freezer for a half hour to firm. 

In a bullet type blender, puree the almond butter, agave, olive oil, and water until very smooth.

Spoon the apple mixture from the dehydrator into the chilled pie crust and pour the caramel evenly on top. Chill for another half hour, if desired. For extra creamy goodness, serve with a scoop of vanilla banana ice cream.


calories: 462
fat: 24 gr
carbs: 64 gr
protein: 6 gr


Witches Brew Smoothie
serves 4 ~$1.43 per serving

1 head romaine ($2.29)
3 ripe bananas ($.45)
1 lb frozen mango ($2.69)
water for blending

1/4 cup beet juice ($.30)

A basic green smoothie can easily become witched brew. Add a beet hand for creepy effect.

In a blender, with about a half cup water (or more, if needed), blend the romaine until very smooth. Even a small blender will do this well if the greens are blended first. Add the banana and frozen mango and blend until smooth. Serve in a punch bowl or your favorite cauldron, if desired.

For the hand you;ll need a latex glove. Rinse the inside of the glove well and fill with water and the beet juice. Make a knot in the top of the glove, or tie shut with a rubber band. Freeze for several hours or overnight, until frozen solid. Run under hot water for a second or two and then peel the glove from the hand. Put in the center of your witches brew. This serves four, so there are plenty of chilly fingers to go around.


calories: 167
fat: 1 gr
carbs: 42 gr
protein: 3 gr
 

Pumpkin Butter
one batch, size will vary ~$7.00

2 medium pumpkin ($6.00)
2 cups sugar ($.80)
2 teaspoons pumpkin pie spice ($.20)
1 teaspoon cinnamon

Pumpkin butter isn't raw, not by a long shot, but it's a wonderful treat on a fall day ... and I've been thinking about it ever since Heidi mentioned it on her blog. A dab goes great on toast or favorite raw cookies or crackers. I like it with a sprinkle of chopped nuts.

To make the pumpkin butter, first you need a pumpkin or two. Pie pumpkins are a bit fleshier, but any pumpkins will work. Wipe clean and put in the center rack of the oven on a baking sheet. Bake at 350 degrees for an hour and a half. Let cool. Cut in half and scrape out seeds. Cut the pumpkin pieces into strips and remove the skin with a sharp knife. Puree in a food processor or blender until very smooth. Add the sugar and spices and blend until well incorporated. Process in batches if necessary. Taste test and adjust the sugar and spice as needed. If starting with pumpkins is more than you want to do, just use a couple cans of pumpkin puree.

There are two ways to cook the pumpkin down. The usual way is to put it in a heave saucepan on the stove. Simmer for about an hour until reduced and thickened, stirring every so often.

An even easier way is to put the puree into a crock pot on medium heat and let it simmer for several hours or even overnight. Store in glass jars in the refrigerator for up to a week.





And the winner of the Dollar Seed giveaway is 

janet @ the taste space! 

Janet, just get in touch with me and I'll get those seeds sent to you!

Monday, October 24, 2011

October 23, 2011


Breakfast
Beet Strawberry Lemon Smoothie
serves 2 ~ $1.70 per serving

a few large handfuls beet greens ($1.00)
1 cup strawberries, frozen ($1.30)
juice and zest of one lemon ($.80)
2 bananas, sliced and frozen ($.30)
water for blending

Red and green are complimentary (opposing) colors, which neutralize each other. Some of the nicest grays and browns are made with complimentary colors. But, in the same way, when making smoothies with greens and reds, the result is a brown smoothie. They taste great, but aren't all that pretty. I had a pile of very red beet leaves from my epic fail at raising beet roots and used them to make the most gorgeous dark red smoothie with strawberries.

In a blender, add the beet greens and enough water to blend and puree until smooth. Add the remaining ingredients and puree until smooth.


calories: 245
fat: 0 gr
carbs: 55 gr
protein: 7 gr


Lunch
Greens with Sweet Orange Dressing
serves 2 ~ $1.83 per serving

5 oz mixed greens ($2.50)
juice and zest of one orange ($.55)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.40)
1 clove garlic, pressed
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper



This is too light a meal to last long, but it's tasty and refreshing and the dressing went really well with the arugula that's growing like weeds around here.
In a small cup, whisk together the dressing ingredients. Serve over the greens.



calories: 275
fat: 13 gr
carbs: 35 gr
protein: 7 gr



Dinner
Lemon Garlic Greens
serve 2 ~ $1.93 per serving

5 oz leafy greens, such as kale, tat soi, chard, cut into ribbons ($2.30)
1 medium onion, sliced ($.05)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.40)
juice and zest of one lemon ($.80)
3 cloves garlic, pressed ($.10)
1 teaspoon lemon pepper seasoning
1/2 teaspoon salt
1/2 teaspoon pepper

This is a good way to use greens that may be a little mature ... it will soften them up quite a bit.
Stack the washed greens and roll them up. Use a sharp knife to cut across the end of the roll, making ribbon shaped pieces.

Whisk together the remaining ingredients and pour over the greens and sliced onion. Toss to coat thoroughly. Spread out on a dehydrator tray and let dehydrate for about a half hour to warm (don't walk away and forget about them, which is what I did!).
I served this using a can to form a round tower. Because I'd already left them in the dehydrator too long, it really would have been better to have just piled them loosely on a plate. Either way, even if not the prettiest dish, they taste fantastic.



calories: 285
fat: 15 gr
carbs: 38 gr
protein: 8 gr




Dessert
Chocolate Orange Beet Smoothie
serves 2 ~ $2.55 per serving

a few handfuls beet greens ($1.00)
juice and zest of two oranges ($1.10)
2 cups almond milk ($.80)
4 bananas, frozen ($.60)
4 tablespoons cocoa powder ($.40)
4 tablespoons hemp protein ($1.20)
1/2 teaspoon orange extract 
pinch salt

In a blender, puree the beet greens, orange juice and zest, and almond milk until very smooth. Add the remaining ingredients and, again, puree until smooth and creamy.



calories: 425
fat: 19 gr
carbs: 62 gr
protein: 19 gr


 



Total cost for the day: $8.01
total calories: 1,230
total fat: 47 gr
total carb: 190 gr
total protein: 41 gr

Over at the Vegan Soapbox, Elaine and I talked about Raw on $10, raw foods, veganism, etc. 

Here's the interview ...



What do you have planned for Halloween?


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