January 1, 2012

Banana Pie
serves 1 ~ $1.15 per serving
1/4 cup nuts ($.50)
1/4 cup raisins ($.50)
pinch salt
1 banana ($.15)
pinch cinnamon

This little personal sized pie is, for
me, a perfect way to start the day. It’s a bit heavy for those who like
something substantial to get going … or can be shared.
In a food processor with an “S”
blade, process the nuts, raisins, and pinch of salt until the mixture
starts sticking together. Because this is such a small batch, it may not
work in a bigger food processor. I have a 5 cup processor and it worked
fine. Press the pie crust into a small tart pan or just press it into a
plate. Refrigerate for about 15 minutes to set up a bit. In the food
processor, again with the “S” blade, process half the banana and a pinch
of cinnamon until it’s creamy and fluffy. Slice the rest of the banana.
Layer the banana cream and sliced banana in the crust and top with
another pinch of cinnamon.
calories: 406
fat: 18 gr
carbs: 63 gr
protein: 6 gr
Salad with Lemon Tarragon Dressing
serves 2 ~ $2.98 per serving
1 avocado ($1.49)
1/2 large cucumber ($.69)
1/4 medium onion
juice and zest of one lemon ($.69)
1 tablespoon agave ($.10)
1 teaspoon tarragon ($.10)
1/2 teaspoon salt
1/4 teaspoon pepper 
1/2 -1 cup water for blending
1 head green leaf lettuce, chopped ($1.89)
1/2 large cucumber, sliced ($.69)
2 carrots, grated
3/4 medium onion, diced ($.05)
6 radishes, sliced ($.25)
salt and pepper to taste
starting to really love salads to the point that they’re what I picture
in my head when thinking about yummy food. And lemon and tarragon is my
current favorite flavor combination. Oh yeah, this is going to become a
a blender, puree all the dressing ingredients until smooth and creamy.
This can be a very thick dressing or a bit thinner, depending on how
much water is added. I used all the dressing on two salads, but any
leftovers can be stored in the fridge for up to a few days.
The salad is just the salad ingredients tossed together and topped with the dressing.
calories: 315
fat: 15 gr
carbs: 43 gr
protein: 8 gr
Mushrooms with Zucchini Pasta
serves 2 ~ 3.81 per serving
10 ounces mushrooms ($2.29)
1 head broccoli ($.99)
2 carrots, grated ($.20)
1 medium onion, chopped ($.05)
2 tablespoons agave ($.20)
2 tablespoons olive oil ($.20)
2 tablespoons balsamic vinegar or bragg’s liquid aminos ($.20)
1 clove garlic, pressed ($.05)
1 teaspoon red pepper flakes
2 zucchini, sliced into noodles ($1.29)
1 tablespoon agave ($.10)
1 tablespoon olive oil ($.10)
1 tablespoon balsamic vinegar or bragg’s liquid aminos ($.10)
1 clove garlic, pressed ($.05)
1/4 teaspoon salt
Zucchini makes an awesome pasta.
For the noodles, grate the zucchini, use a spiral slicer, or what I’ve
done here is sliced them into 4 or 5 strips and then used a vegetable
peeler to shave off fettuccine style noodles. 
First, place the mushrooms,
broccoli, carrots, and onions in a bowl or container. Whisk together the
agave, olive oil, balsamic vinegar, garlic, and red pepper flakes and
pour over the veggies. I use Zip Lock boxes, which are easy to shake and
coat everything with the marinade. Let these sit for about an hour and
then put in the dehydrator for about an hour to warm.
Cut the zucchini into noodles and
whisk together the olive oil, agave, balsamic vinegar, garlic, and
salt. Toss together and let sit until the veggies are done, stirring to
coat every so often. The zucchini will soften and pick up the flavors of
the marinade.
Mound the zucchini noodles on a plate and top with the veggies. Top with a sprinkle of sesame seeds and red pepper flakes.
calories: 484
fat: 22 gr
carbs: 63 gr
protein: 14 gr
Double Chocolate Truffles
makes 8 pieces ~ $.41 per piece

1/2 cup nuts ($1.00)
1/2 cup raisins or dates ($1.00)
3 tablespoons cacao powder ($.60)
1 teaspoon vanilla
pinch salt
2 tablespoons coconut oil, melted ($.10)
2 tablespoons agave ($.20)
2 tablespoons cacao powder ($.40)
These are so simple to make for an easy dessert. 
In a food processor with an “S”
blade, process the raisins, nuts, cacao, vanilla, and salt until the
mixture starts to stick together. Using a rounded spoon, form eight
truffles. Put in the freezer to chill for at least a half hour.
Make the chocolate coating by
melting the coconut oil and adding to the agave and cacao powder. If
this becomes stiff, just warm again slightly in a barely warmed oven.
Spoon the chocolate over the bottom of the truffles. This should set up
almost immediately as the sauce contacts the cold truffle. Then spoon
over the top, letting it cool to set. The chocolate sauce will harden
into a semi hard shell over the truffles for maximum chocolate impact.
calories: 234
fat: 16 gr
carbs: 24 gr
protein: 3 gr
Total cost for the day: $8.76
total calories: 1439
total fat: 71 gr
total carb: 233 gr
total protein: 31 gr

7 Responses

  1. Dawn says:

    Just made this salad. I Added some red tomatoes. It was magnificent! Your recipes are the best for "new to raw foods" folks like me. Thank you!

  2. HiHoRosie says:

    my kind of breakfast…and dessert! 🙂 Happy New Year's!

  3. Hannah says:

    I make raw truffles all the time (at least once a fortight;n takes awhile to eat them all myself 😛 ) but I've never had the courage to try coating them. Thank you for the looks-easily-doable chocolate coating recipe!

  4. greyout says:

    These recipes sound nice, but that is waaaaaay too much fat in one day for me! I'd feel sluggish and exhausted all day. >_<

  5. Antony says:

    i will definitely be making these double chocolate truffles – thanks Lisa! x

  6. love the look of the salad!! somehow I crave a lot of salads now after the holidays…wonder why? ;DD

  7. Tammie Lee says:

    everything looks and sounds amazing!