January 16, 2011
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
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
carbs: 45 gr
protein: 3 gr
Dinner
Grapefruit Pear Salad
serves 2 – $2.50 per serving
1 grapefruit ($.50)
2 pears, sliced ($1.40)
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.
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
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
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
total protein: 17 gr
That’s Why We Don’t Eat Animals
by Ruby Roth
I’ve been meaning to tell you about this book for a while. I happened to run across it right at the time I was starting a dialog on veganism with my grandchildren. It’s a bit difficult because their parents aren’t vegan. Also, at three and four years old, they’re not quite ready to understand much of the hows and whys of being vegan, but I have gotten the discussion started at a level they’re able to understand.
I found this book to be just a bit too mature for them (it’s recommended for grade 3-6), but it was still helpful, and the storytelling is well done. It contrasts the life of each animal on a farm with the life each may have led in the wild. Ruby’s illustrations are just superb. She has an abstract style and the animals are almost, but not quite, painted in caricature. I commend her for making a visually pleasing book while not shying away from the realities of animal use.
That’s Why We Don’t Eat Animals covers just about every aspect of animal exploitation, and does it in a sensitive way that breaks the awful truth to our children as easily as possible.
Here is a video of Ruby talking about why she wrote this wonderful book …
Question of the Week
If you’re vegan, or vegan leaning, how have you discussed the topic with your children (or grandchildren)?
Wow… that chocolate orange mousse looks fantastic!! You always make such yummy things!! 🙂
i love the idea of deviled avocados and carrot and pear together.
that's a great book. it's important to teach children the truth. i grew up thinking we ate animals after they died of old age, and was very upset when i learned this wasn't the case.
sometimes i work the american vegan society table at events in my town. i tell the children how it is when they ask. part of me is afraid of backlash from parents, but so far it has been positive.
it's becoming so mainstream that i've met many youngsters going vegan with their parents support.=)
Yum! The avocados look soo good..
It has to be tricky know how to approach this subject with your grandchildren given the fact their parents aren't vegan. I raised my kids vegetarian.. My oldest son is a ovolacto veg and my younger son totally eats meat. Bleh
I always look forward to your posts, they are so creative! I love the idea of deviled avocados! very cool
We have this book too and my daughter likes it the best among a small assortment of kids books about veg issues. She really "got" the messages without being traumatized and loved the artwork, funny at times, cute, yet still got the mesgs across in a non-scary way. She felt free to ask questions and for us to have a conversation.
Great idea to post about it!
Just found your site and really love the concept. Today's menu looks delish. . .not sure about pears and carrots together though 😉 Will have to give it a try!
I am so glad you shared this book title!!
I will have to incorporate it into our homeschooling lessons! Wonderful.
Peace & Raw Health,
Elizabeth
My homeschoolers & I have this book. It's awesome! My kids totally got it. They also saw a few minutes of a PETA movie & never again have they questioned what is right & why we don't eat meat. They know it's wrong, course I know my kids & ages & knew they could handle it. They have become all the more sensitive to animals since that movie too. Love the avocado & mustard recipe, will def have to try that. I liked eggs that way too. Oh and no Grandchildren yet, but wish my parents & in-laws would get off the meat & understand why I am. My mom complains of no energy all the time.. and I try not to tell her it's the meat coma effect. I'm tired of explaining & getting the weird looks.
Those deviled avos look so good! Just need to find some GOOD avos. And the dessert? Bring it on! YUM! 😉
Mmmm, it looks so good.
Once again, great menu. I made your stuffed almond butter truffles last week and the were divine. A hit among non raw foodies as well!
I've discussed this with my daughter and we've watched a few tv shows that show how inhumanely animals are treated for mass food production.
We have boycotted KFC and like companies and we have watched Jamie Olivers show.
This is awesome… I have been wanting to go raw for a while, any time I begin I don't have the money to keep it up. Can you continue to post more recipes?
Thanks for that book recommendation! I have wanted to gather resources to share with my future kids to help them gain understanding about animal treatment. I will certainly remember this book.
I just started following you and love all of your different salad combinations. I look forward to trying them as well as sharing some of my own ideas.