February 14, 2010

Buckwheat Porridge
serves 2 ~  $.88 per serving
1/2 cup buckwheat groats, soaked ($.35)
1 ripe banana ($.15)
dash salt
2 apple, chopped ($1.00)
a few walnuts, chopped ($.10)
1 tablespoon agave ($.10)
sprinkle of cinnamon
I was looking for something a little bit heavy and warm this morning, and this is what I had. The buckwheat is filling and I wasn’t hungry all morning.
To make this, soak the buckwheat for 1-2 hours. Rinse well, being sure to remove any of the slippery residue. In the food processor, using the “S” blade, puree a ripe banana. The banana going to sweeten the porridge, so the riper the better. Once the banana is basically liquid, add in the soaked and rinsed buckwheat and a dash of salt and process minimally, just until porridge like … leaving it a bit chunky.
Garnish with chopped apple and walnuts, a drizzle of agave, and a sprinkle of cinnamon.
calories: 403
fat: 10 gr
carbs: 68 gr
protein: 8 gr
Pear Salad
serves 2 ~  $2.06 per serving
2 pears ($1.40)
1 head romaine ($1.89)
3 ribs celery ($.30)
1/2 red onion ($.25)
1/4 medium onion ($.08)
1 tablespoon olive oil ($.10)
1 tablespoon agave ($.10)
salt and pepper
This is light and sweet. It reminds me a bit of spring. 
In a blender, puree one pear, a quarter of a white onion, the olive oil and agave. Because this is a small amount, it can be easier to use a bullet type blender, if possible. I use a pint canning jar, which fits my blender blade assembly perfectly. Allow to process long enough to become nice and creamy.
 Chop the romaine and toss with chopped celery and red onion. Top with the pear dressing and add salt and pepper to taste.
calories: 269
fat: 7 gr
carbs: 51 gr
protein: 6 gr

Mushroom Burgers
serves 2 ~ $2.40 per serving
1/2 red pepper ($.45)
1/4 cup ground flax seeds ($.10)
10 oz mushrooms ($2.49)
1/3 cup walnuts ($.50)
1/2 white onion, chopped ($.13)
1 jalapeno pepper, chopped ($.05)
1 rib celery, chopped
2 tablespoons olive oil ($.20)
avocado mayo
1 ripe avocado ($.78)
1 teaspoon agave ($.10)
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon vinegar
This is more preparation than I usually do, but it still took less than a half hour of actual work. Mostly, it’s planning ahead. To make the burgers, wash the mushrooms well. Then, to enhance the flavor slightly and remove any excess water from washing, dehydrate the mushrooms for an hour or two.
In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together.
Reserve about 1/4 of the dehydrated mushrooms and set aside. In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.
Form burgers and place on a teflex or plastic sheet. I spread a bit of olive oil on my sheets so the burgers will flip easily. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours.
The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. I used the blender and think this probably needs it to be creamy enough, although mashing with a fork would probably suffice.
Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, chopped jalapenos, and the slightly dehydrated mushrooms that were set aside earlier.
I was getting impatient, and hungry, and took my photos below before these were fully dehydrated. They will get a bit darker than is shown here. With the oil in the mix as well as on the sheets, they are as much like a burger as just about anything I’ve seen.
calories: 223
fat: 20 gr
carbs: 7 gr
protein: 6 gr
For a few cents more …
I made a batch of sauerkraut last weekend and it made a perfect side dish for the burgers. Franky G does an excellent kraut tutorial in this video here. It’s a beautiful thing, real sauerkraut.
Triple Chocolate
serves 4 ~ $.96 per serving
brownie bits
1/3 cup walnuts ($.50)
1/3 cup raisins ($.50)
2 tablespoons cocoa or cacao powder ($.20)
pinch salt
chocolate chunks
2 tablespoons coconut oil, melted ($.20)
2 tablespoons agave ($.10)
1 tablespoon cocoa or cacao powder ($.10)
ice cream
6 bananas, sliced and frozen ($1.20)
1 cup almond milk ($.40)
1 teaspoon vanilla ($.20)
3 tablespoons cacao or cocoa powder ($.30)
pinch salt
This isn’t quite as complicated as it seems, and boy does it hit the chocolate spot. 
Make the ice cream first. In a blender, puree all the ice cream ingredients until smooth and creamy. This will be like soft serve ice cream and is wonderful as is, but for this recipe pour into a container and freeze, stirring every 20 minutes or so until stiff. This can also be processed in an ice cream maker.
Make the brownie bits in the food processor, using the “S” blade. Process all the brownie bit ingredients until the mix starts sticking and clumping and can be pressed into a ball. Spread out on wax paper, about 1/4 inch thick, and refrigerate for at least a half hour to harden.
For the chocolate chunks, stir together all the chocolate chunk ingredients until smooth and creamy and well incorporated. Spread out on wax paper and refrigerate until hard.
To assemble, just break the brownie into bits and the chocolate into chunks and stir into the chocolate ice cream.
Store any leftovers in a covered container in the freezer and allow to soften slightly before serving.
calories: 404
fat: 16 gr
carbs: 73 gr
protein: 5 gr
Total cost for the day: $6.30
total calories: 1,299
total fat: 53 gr

total carb: 199 gr
total protein: 25 gr

Working with raw foods is about the most exciting thing I’ve ever done. I used to like the idea of cooking, but was always disappointed in both the process and the end result. That changed when I became Vegan/vegetarian several years ago. I started really enjoying food … including making it. Raw foods are even more exciting and interesting, with such juicy textures, vibrant colors and incredible flavors.
So, I’m in the process of making an e-book (“you know you’re a raw foodist when … ! ”  🙂 . Anyway, I’ll have lots of recipes and the nutritional information as well as more information on shopping and budgeting while raw … and a few surprises, as well. 

The best part is that I’ve made an entire section showing you how to create your own original recipes. Making your own unique raw creations is the most exciting thing of all … and the possibilities are endless. I’ll show you how to combine foods and flavors in ways that are nearly foolproof, but uniquely yours. Also, how to create menus and figure nutritional information for all your new recipes.

I’ll be officially publishing this on March 20, which is the Spring Equinox … and am taking preorders now at a discounted cost. The preorder price is $10, of course! 

There is a convenient buy it now button on the side of my blog here. The e-book will be delivered on (or before) March 20th.


18 Responses

  1. Jeanne says:

    Lisa, another amazing and wonderful day. When you are ready to release the E Book let me know – if you do affiliates I will post to my blog(s) too. Congrats! Awesome recipes.

  2. kelli says:

    mmm, everything looks delish!

    the book sounds exciting! i think i'll need a copy! =)

  3. shannonmarie says:

    Now that's on a budget. I may be able to make the $10 mark with this one, even if I have to make extra food. Breastfeeding has really given me quite an appetite.

    That's so exciting that you are doing a book. I think it will be very successful. I've considered doing one for a long time, but never had the time. I was even offered a deal to do a raw cupcake book and turned it down due to time and budget issues.

    Maybe one day I'll put together an e-book on my terms. The more I see others do it, the more I am inspired to put out my own. Good luck with yours 🙂

  4. Fabulous recipes as always Lisa! I'm so glad you're putting out an e-book and am really looking forward to reading it 🙂

  5. HiHoRosie says:

    Delicious! You are so awesome! That porridge looks great but the dessert, even better! Good luck with your e-book – I'll get in line with the others. 🙂

  6. Penni says:

    You have no idea how thrilled I am about this eBook, Lisa!! You know I am going to talk about you, your blog and the eBook on tomorrow's main video on Raw Food Rehab. I think it will be a MUST HAVE for anyone interested in raw foods!

    Way to ROCK IT, SISTER!!

  7. Anonymous says:

    I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.



  8. GoRawMe says:

    Greets Lisa,

    I love your blog! It's a fresh unique idea, and one that I think will inspire and support a lot of people. Good for you! I'm looking forward to reading you more. I'll be sure to add you to my blog roll.

    In joy, GoRawMe ~)

  9. Tess says:

    I'm so excited about your e-book! I love your recipes, I shy away from a lot or raw food recipes because they are so involved, complicated, and expensive. Your blog is one of the best raw resources I've found so far 🙂

  10. Angelique says:

    Lisa — so great that you're putting out an eBook!
    And I have to ask…did you say something about using a pint mason jar on a Magic Bullet type blender?? I didn't know you could do that w/anything other than a Tribest. Can you pls let us know what brand personal blender you use w/mason jars? (is it Magic Bullet or something else) That would be great to do that with another type of blender!

  11. Angelique, I have an old Proctor Silex blender that I've had for many years (I've replaced the carafe several times) and I discovered that canning jars were comaptible with the blade assembly. All sizes of canning jars (the small mouth ones) are … pint, quart, etc … even the little jelly jars. It works out great since I can blend up whatever and just stick a lid on it. My last blender carafe broke a while ago and I haven't even bothered to replace it.

    Also, lots of regular jars (both glass and plastic) have the same sized mouth as canning jars, so they should fit most blenders as well.

    This should work for almost all blenders since most blender carafes are nearly always interchangeable …

  12. Angelique says:

    Cool tip! Thanks Lisa!

  13. YUM, your food always looks so beautiful and tasty! And I've been looking for a tutorial on sauerkraut for a while, so this is perfect, thank you for sharing.

  14. Wow, I am so happy I have came along and found your blog! Thanks for taking the time to give us these great menus…love it!

    Will be back!

    Yours in Health, Robin

  15. Stephanie says:

    Hi Lisa,
    I also have been following your blog for a while, but have never left a comment. I love that you include all the recipes that go along with your pictures! I had bought buckwheat groats for another recipe (that turned disastrous) and didn't know what to do with it. I'll be sure to try your porridge. And lets not forget that tripple chocolate dessert! I don't know how you come up with these cool techniques, but thanks for sharing!


  16. James says:

    I can't wait to try this buckwheat porridge. Ahhh….simplicity!

  17. We used to eat buckwheat porridge all the time…I am craving it now.

    The dessert looks amazing!!

  18. Ri Ri says:

    Hi! Your blog is wonderful! A friend just recommended me to it today. Wish I had a dehydrator for the burger!