Monday, October 28, 2013

Raw Food Recipe Menu: October 27, 2013









Breakfast
Deviled Avocados

serves 2 ~ $1.81 per serving


3 avocados ($3.57)
1 tablespoon mustard ($.05)
1 teaspoon paprika
salt and pepper
1 tablespoon macadamia mayo*


My local store has had excellent prices on avocados over the last few months, sometimes as low as seventy-eight cents each. The prices are going up again so I thought I'd do some things with the last of the lower priced avocados. Getting to know your produce manager can help you save money ... they are who will know what's coming in season, what's going on sale, etc. Also, you can arrange bulk purchases with them for some produce items.


I used to love the mustardy taste of deviled eggs. This isn't identical, probably doesn't even qualify as a "faux food," but it's still mustardy good. Prepared mustard isn't raw ... mustard powder to taste can be used instead.


In a bowl, mash one avocado until mostly creamy but still slightly chunky. Mix in the mayo, mustard, paprika, salt and pepper. Cut the remaining avocados in half and fill with the mixture. Sprinkle with a pinch of paprika.


* macadamia mayo


1 cup macadamia nuts
3/4 cup water
1 teaspoon agave
1/2 teaspoon garlic powder
1/4 teaspoon salt


Blend the macadamia nuts, water, and salt until smooth and creamy, which may take a minute or two. A personal or bullet type blender can be used for this.








calories: 523
fat: 45 gr
carbs: 26 gr
protein: 4 gr

Lunch
Carrot Pear Soup

serves 2 ~ $1.40 per serving


2 pears ($1.40)
6 carrots ($1.00)
1 tablespoon onions, chopped
2 tablespoons olive oil ($.40)
1 clove garlic
1/2 teaspoon thyme
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper


Pears are looking good right now, and are priced well, too. This is really simple and comes together in just a few minutes, with the blending taking the most time.


Peel, core, and chop the pears. Peel and chop the carrots. Process all ingredients in a blender until very smooth. This may take several minutes if using a regular blender.






calories: 297
fat: 14 gr
carbs: 45 gr
protein: 3 gr


Dinner
Grapefruit Pear Salad

serves 2 - $2.50 per serving


1 grapefruit ($.50)
2 pears, sliced ($1.40)
1 small onion, thinly sliced
1 head romaine, chopped ($1.90)
1/4 cup walnuts ($.50)


dressing


2 tablespoons lemon juice ($.20)
3 tablespoons olive oil ($.30)
2 tablespoons agave ($.20)
pinch nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper

The pears and grapefruit made this a nice summery salad that reminded me warmer weather isn't too far away.

Cut the grapefruit by first slicing off about 1/4" off the top and bottom. Stand the grapefruit up on a cut side and slice along the outside curve of the fruit, cutting away the skin and pith. Use a sharp knife to cut each grapefruit section away from the membrane. Slice the pears and onions, and chop the lettuce. Toss together and sprinkle the walnuts on top. Whisk together all the dressing ingredients and drizzle over the top.





calories: 304
fat: 17 gr
carbs: 40 gr
protein: 5 gr


Dessert
Chocolate Orange Mousse

serves 2 ~ $.99 per serving


1 ripe avocado, chopped ($.88)
2 bananas, chopped ($.30)
3 tablespoons cocoa or cacao powder ($.60)
1 tablespoon coconut oil, melted
2 tablespoons agave ($.20)
1/2 dropper liquid stevia
1/4 teaspoon orange extract

This wasn't the most photogenic dish I've ever made, but the orange and chocolate went together so well.
Combine all ingredients in a food processor fitted with an "S" blade and process until very smooth. Add coconut oil to room temperature or warmer ingredients only, otherwise the coconut oil will harden into little lumps before it has a chance to blend. Chill for at least a half hour before serving. Top with a few orange sections and/or pieces of fruit and a pinch of orange rind, if desired.






calories: 321
fat: 16 gr
carbs: 41 gr
protein: 5 gr




Total cost for the day: $6.70
total calories: 1,445
total fat: 92 gr
total carb: 152 gr
total protein: 17 gr

Saturday, October 26, 2013

Recipe Contest! Your Chance to be Published!


Here it is! This is your chance to be published!







 Do you love creating raw food recipes? Would you like to see your recipe in book stores around the world?

I've been working hard on a raw food recipe and lifestyle book coming out from Quarry Books in fall of 2014.

I've found that one of the best things about raw food is the raw food community.


Because of that, I invited some of my favorite raw food writers and bloggers to contribute either a comment or a recipe. And some of the most awesome people in the raw food world have generously contributed.

But, the other truly best thing about my own raw food experience has been my blog readers!

So, I'd like to include three recipes from readers in my book!





RULES:

  • Deadline for submissions is  Saturday, November 2nd.
  • Recipe winner will be chosen and announced Monday, November 4th.
  • Submit as many recipes as you like, but only one for each author will be used.


Recipes must:
 
  • Be original
  • Use all raw or mostly raw ingredients (maple syrup, cashews, etc. are acceptable)
  • Use ingredients commonly found in most groceries
  • Be fairly easy to prepare
  • Contain NO animal products, including honey


Please include:

  • Recipe with ingredients list and clear step by step instructions
  • High resolution photo, if possible
  • Your short bio and contact information (website, etc).
  • Email address where you can be contacted



Contributors will be fully credited and their recipes will be accompanied by their bio and contact information, and each will receive a copy of the book once it's published. 


By submitting, you are allowing your entry to be published here on Raw on $10 a Day, with credit, as well as on social media such as Facebook and Twitter.


Recipe author winners must be able to complete, scan, and return a short permission to publish form required by publisher.


Send all entries to: rawon10recipes@aol.com


DEADLINE for ENTRIES is 11:59 pm Saturday, November 2nd, 2013

Monday, October 21, 2013

Raw Food Recipe Menu: October 20, 2013









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
 
 
Question of the Week
What are your plans for Halloween?

Monday, October 14, 2013

Raw Food Recipe Menu: October 13, 2013






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.






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