Monday, June 10, 2013

Raw Food Recipes June 9, 2013 ... plus, a special offer on Meal Plans!

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.

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

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

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.

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

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)

  • 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.

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

Stuffed Truffles
makes about twenty-four truffles ~$.58 per truffle

chocolate filling
1 cup almonds ($2.40)
1/2 cup water (or more, for blending)
1/2 cup finely ground palm sugar ($1.80)
2 tablespoons coconut oil ($.20)
pinch salt
4 tablespoons cacao powder ($.80)
(chopped almonds can be mixed in as well)

"peanut butter" filling
1/2 cup almond butter ($1.50)
2 teaspoons nutritional yeast ($.10)
3 tablespoons finely ground palm sugar ($.70)
pinch salt

4 tablespoons coconut oil ($.40)
1/2 cup cacao butter ($1.90)
3/4 cup cacao powder ($2.40)
1/2 cup finely ground palm sugar ($1.80)
pinch salt
What I was trying for here is the creamy chocolate center of conventional truffles. It did turn out quite creamy, although it's a bit tricky to work with. I've used truffle molds here, though they can be dipped.

I've used palm sugar in these, for both the shell and the filling, because agave is just too wet for this recipe. Palm sugar is not raw, but it's far less processed than regular sugar.The crystals are fairly large and so the chocolate will be smoother if the palm sugar is finely ground first. I just grind it using the bullet type blender. It only takes a few minutes. Process until it resembles ordinary powdered sugar.

To make the chocolate filling, combine all chocolate filling ingredients in a bullet type blender and puree for several minutes until very smooth, but thick. Chill for about an hour, until the mixture has stiffened and can be handled. Form into balls that will fit the inside of your truffle mold with a small area around the sides for the chocolate shell. Freeze the formed balls until hard. Chopped almonds can be added to all or part of this mixture, just stir in before chilling.

To make the "peanut butter" filling, combine all the ingredients in a bowl and stir until smooth and well combined. Chill until able to be worked with, then form into balls that will fit in the truffle molds. Freeze until firm.

For the shells, gently heat the cacao butter and coconut oil until melted. A double boiler works wells for this, but use hot water, not boiling (chocolate can scorch over 130 degrees). Also, be careful not to allow any water of any kind to get into the chocolate as this will cause it to "seize." Add the remaining ingredients and stir well.

To assemble the truffles, fill the tops of the truffle molds about 1/8 - 1/4 inch of chocolate shell and pop in the fridge until firm. Place a chocolate or "peanut butter" ball in the center and pour chocolate shell over, allowing it to fill up the sides and cover the bottom. Place in the fridge until firm. Pop out of the molds and allow to sit at room temperature for about 20 minutes before serving.
nutritional information:      calories: 180       fat: 13 gr      carbs: 15 gr      protein: 3 gr
nutritional information:      calories: 180       fat: 13 gr      carbs: 15 gr      protein: 3 gr
Total cost for the day: $6.29
total calories: 1,304
total fat: 89 gr
total carb: 126 gr
total protein: 15 gr

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  1. OMG Lisa...the carrot*pear*soup looks too yummy, I will absolutely try it soon and let you know :)
    Have a nice week

  2. i made the carrot pear soup yesterday. mine ended up tasting like a mix of a sweet potato and onion and i personally didn't enjoy the taste. i've made other recipies of yours that was tasty. :) so hopefully this one is just a fluke <3

  3. i made the grapefruit salad yesterday and that was very tasty! :)



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