February 7, 2010

Breakfast
Breakfast in Bed
serves 2 ~ $1.74 per serving

ingredients

2 avocados ~ ($1.49)
2 tablespoons agave ($.20)
salt & pepper

2 medium zucchini, thinly sliced ($1.29)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.20)
1 tablespoon balsamic vinegar ($.10)
1 clove garlic, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

One of the things I love about raw foods is they’re naturally sexy. It’s always beautiful and juicy and luscious without trying. I would think any raw food would be suitable for Valentine’s Day. But, still, I wanted to make something just a bit themed around the day of amor …

One of my favorite things is an avocado with a little bit of agave in the center and some salt and pepper … although it’s always reminded me of eggs (the look and feel, not the taste). So, this is meant to somewhat resemble what’s thought of as a “traditional” breakfast. It’s certianly hearty. Marinated and dehydrated zucchini make a crunchy “bacon.” I was going to call it “green eggs and ham” … but Dr. Seuss and Valentine’s just didn’t mix for me today.

The “bacon” has to be started the day before. Thinly slice the zucchini (peel, if not organic). Whisk together the olive oil, agave, balsamic vinegar, garlic, salt, pepper, and red pepper flakes. Put the zucchini strips in a container or plastic bag and pour the marinade over, coating all the strips. Let marinate for about 2 hours and then arrange the strips on a teflex dehydrator sheet. Dehydrate for 2 hours then flip. Allow to dehydrate for several hours or overnight.

Making the “eggs” part of this is so simple. Slicing an avocado and arrange on a plate. Fill the holes with a small dollop of agave. Salt and pepper to taste.

calories: 599
fat: 43 gr
carbs: 41 gr
protein: 6 gr

Lunch
Dipped Fruit
2 servings ~ $1.25 per serving

ingredients

2 clementines ($.50)
2 kiwi, sliced ($1.00)
2 bananas, sliced($.30)

2 tablespoons coconut oil, melted ($.10)
2 tablespoons agave ($.20)
2 tablespoons cacao or cocoa powder ($.40)
pinch salt

This is easy if the cut fruit is chilled before dipping. I put mine in the freezer for about 10 or 15 minutes.

Coconut oil melts at 76 degrees F, so in the cold here, that means a crunchy chocolatey shell on the fruit. Melt the coconut oil over gentle heat. Placing it in a bowl with another bowl of hot water underneath is enough. Once the coconut oil is liquid, stir in the agave, cacao powder, and salt.

Dip the chilled fruit in the chocolate. The chocolate will harden on the cold fruit in just a few seconds and the chocolate shell should stay fairly hard at normal room temperature.

calories: 395
fat: 14 gr
carbs: 61 gr
protein: 3 gr

Dinner
Heart Beet Salad
serves 2 ~ $2.79 per serving

5 oz spinach ($1.49)
1/2 head radicchio ($1.40)
4 radishes ($.40)
1 red onion ($.59)
1 beet, including greens ($.89)

4 strawberries ($.40)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.20)
2 cloves garlic, pressed
salt & pepper

I heart beets. I never even liked them before, cooked that is … but raw beets are sweet and earthy and not overpowering at all. And who doesn’t love a salad with red hearts all over it?

This is pretty simple. Just rinse the spinach, chop the radicchio and beet greens into strips, slice the radishes, and dice the onion and toss. Cut the beet very thinly (I used my food processor) and use a knife or kitchen scissors to cut the beet slices into heart shapes. Arrange on the salad.

Make the dressing by pureeing the strawberries, olive oil, agave, garlic, and salt & pepper in a blender until smooth and creamy. I found I actually prefer a salad dressing without the strawberries and if I make this again, I would omit them and just whisk the dressing ingredients together.

calories: 165
fat: 14 gr
carbs: 20 gr
protein: 4 gr

Dessert
Cheezcake
serves 2 ~ $2.13 per serving

ingredients

crust

1/2 cup walnuts ($.50)
1/2 cup raisins ($.50)
1 tablespoon cacao or cocoa powder ($.20)
pinch salt

filling

3/4 cup cashews ($1.25)
1 banana ($.20)
1 lemon, juice and zest ($1.00)
1 teaspoon vanilla ($.20)
1/2 cup water
pinch salt

6 strawberries ($.60)

Nothing says Valentine’s day like heart shaped sweet things … although this cheezcake is awesomely good in any shape.

In a food processor with the “S” blade, process all the crust ingredients for a few minutes until it starts sticking together. I really wanted a chocolate crust but if you don’t, the cocoa or cacao powder can be omitted.

Press the crust mixture into a small tart pan or other suitable container. I used a large, heart shaped cookie cutter, which just happened to be the perfect size (and shape!).

In a blender, puree the banana, lemon juice and zest, vanilla, and salt. Add the cashews and as much water as needed for blending. I let this blend on high for about 4 minutes. I have a small, regular blender and so heat wasn’t much of a problem. Adjust your method to your blender. The goal is for the filling to be velvety smooth and creamy.

Pour the filling into the crust. Cover and freeze for at least 3 hours. To serve, if necessary, unmold your cheezcake. This is going to depend on what container you’ve used and might required gently heating the outside of the container. Dipping the mold in hot water will generally work.

Puree the strawberries to use as a sauce.

OK, do you REALLY want the nutritional information for this one?

calories: 635
fat: 40 gr
carbs: 80 gr
protein: 13 gr