January 17, 2010

My Darling Clementines

serves 1 ~ $1.00 per serving


4 clementines ($1.00)

Earthmother was just talking about Clementines the other day on her fab blog, “In the Raw.” It’s that time of year and most citrus is in season right now. I found a bag of 18 clementines for $4.48 at my local grocery. That’s 25 cents each for juicy yumminess … a real bargain.

So my breakfast today was four luscious clementines. Peel and enjoy …

I even made a clementine candle like the one Earthmother has linked on her blog.

calories: 140
fat: 0 gr
carbs: 36 gr
protein: 4 gr

serves 3 ~ $3.40 per serving


2 bunches parsley, finely chopped ($1.69)
1 english cucumber, seeded and diced ($1.29)
2 large tomatoes, diced ($2.99)
1 medium onion, minced ($.25)
1/2 cup cauliflower florets, processed into rice sized pieces ($.50)
1/2 cup mint leaves, finely chopped ($1.89)
1/4 cup olive oil ($.80)
juice of 2 lemons ($1.00)
1/4 teaspoon cumin
salt and pepper

Tabbouleh is a traditional Lebanese parsley salad. If you like parsley, you’ll like tabbouleh. Meh, I don’t think I like parsley. It reminds me too much of cilantro (the two are closely related).

Bulgur wheat is usually used in Tabbouleh. I’ve substituted it here with cauliflower that I chopped in the food processor into rice sized pieces. Sprouted wheat could be used instead, as could sprouted quinoa. The cauliflower gives the same look, but sprouted grains would likely be more flavorful.

This is an easy dish to put together. Mix together the lemon juice, oil, and cumin and toss with the chopped, diced, and minced ingredients. Season to taste with salt and pepper.

calories: 236
fat: 19 gr
carbs: 15 gr
protein: 5 gr

Creamy Marinated Mushroom Soup with Crackers

serves 3 ~ $2.28 per serving


12 ounces mushrooms ($2.69)
1 medium onion ($.25)
1 tablespoon olive oil ($.20)
1 tablespoon agave ($.20)
1 tablespoon balsamic vinegar ($.20)

1 ripe avocado ($1.49)
1 tomato ($1.00)
1 clove garlic, pressed
3 tablespoons olive oil ($.60)
1 1/2 cup water to process
salt and pepper
1 tablespoon olive oil ($.20)

This began as a tomato soup. The tomatoes right now are so expensive and so without flavor and color that it was about impossible. So, instead, it became a marinated mushroom soup that turned out to be creamy and savory and really hit the spot on a dreary day.

I started by marinating and then dehydrating the mushrooms and chopped onions. Mix together the olive oil, agave, and balsamic vinegar. Toss with the sliced mushrooms and chopped onions and spread out on a lined dehydrator sheet and dehydrate for about 2-3 hours.

Reserve a few mushrooms and onions for topping. In a blender, puree the remaining mushrooms and onions, avocado, tomato, garlic, and olive oil, adding about 1 1/2 cup water. Add as much water as necessary to make the right consistency. I made mine pretty thick and creamy.

Top with the reserved mushrooms and onions, drizzle with a teaspoon of olive oil.

calories: 374
fat: 35 gr
carbs: 23 gr
protein: 5 gr

For a few cents more …

Bitt, from over at “A Bitt of Raw,” once reminded me that crackers are a great way to add in some tasty satisfaction for just a few cents more … so

I also made some flax and buckwheat crackers to go with the soup. These were really light and crispy, quite a lot like conventional crackers. I think it was the buckwheat that made them so light. It also makes them more difficult to turn on the dehydrator sheet, but they are quite good.

Flax Buckwheat Crackers
serves 6 ~ $.48 per serving


1/2 cup flax meal ($.25)
1/2 cup buckwheat ($.25)
1/2 cup whole flax seeds ($.20)
2 carrots ($.20)
1 red bell pepper ($.69)
2 medium onions, finely chopped ($.50)
3 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
pinch red pepper flakes
1/4 cup oil ($.80)
1 cup water

Soak the buckwheat for at least 4 hours. Rinse several times. Do not dehydrate.

In the blender, puree the red bell pepper, carrots, and onion with 1 cup water. Add the buckwheat and blend until the buckwheat is chopped up but not totally pureed. Pour in a bowl and fold in the flax meal and whole flax seeds. Stir in the oil and spices.

Spread this out thinly on lined dehydrator sheets, about 1/8 of an inch thick. Oiling the sheet can make it a bit easier to turn these over. Also, using the back of an oiled spoon will help spread the cracker batter.

Dehydrate for about an hour, or until the top is just getting dry. Flip over and peel the sheet off. I found I had to turn these fairly early or they would get too dry and stick around the edges. But that may just be the kind of dehydrator I’m using.

Score the crackers into the desired shapes. I made triangular wedges.

Continue dehydrating until crisp, about 8-10 hours. Break apart.

calories: 282
fat: 26 gr
carbs: 28 gr
protein: 9 gr
Strawberry Pie

serves 6 ~ $1.04 per serving


1 pound strawberries ($2.08)
3 tablespoons agave ($.60)
1 tablespoon lemon juice

1 cup walnuts, soaked and dehydrated ($1.00)
1 cup banana slices, dehydrated (about 4 raw) ($.60)
pinch salt

1/4 cup walnuts ($.25)
2 dates ($1.00)
2/3 cup water
1/2 teaspoon vanilla
pinch salt

Last week, I made Kristen’s delicious Banana Nut Cookie Dough Bites. I loved that she used dehydrated bananas as the dried fruit part of the recipe. I wanted to see how that could translate into a pie crust. Well, it’s just awesome, as i suspected it would be. I also find bananas much more accessible. I don’t always have a bag of dates on hand. And bananas are definitely less expensive.

In a food processor with an “S” blade, process the walnuts and dehydrated bananas with a pinch of salt until the mixture starts clumping together. Spread and press onto a plate for a more rustic effect, which is what I did, or use a regular pie or tart plate.

In the food processor, add about a quarter of the strawberries and process with the lemon juice and agave until well pureed. Just like chocolate needs a dash of salt, I’ve found that strawberries really benefit from a tiny bit of lemon.

To make the walnut cream, in a blender puree 1/4 cup walnuts, 3 dates, and enough water to process, about 2/3 cup. Puree until very smooth and creamy.

Slice the remaining strawberries and add arrange on top. Spoon on some of the walnut cream. Cut into wedges and serve.

calories: 327
fat: 16 gr
carbs: 47 gr
protein: 5 gr

Total cost for the day: $8.56
total calories: 1,359
total fat: 96 gr

total carb: 149 gr
total protein: 28 gr

13 Responses

  1. This is fabulous Lisa! I've got to go to work but I'm SO TEMPTED to stay home and make a clementine candle instead!!!

  2. Anonymous says:

    I love the concept of your blog! It IS great!

  3. Crystal says:

    Wow- this soup and pie.. Man, this tuff just looks amazing!! I really want to make this pie.. But I'm a sucker for fruit. What a wonderful idea to used dried bananas instead of dates- Definitely cheaper- and the most natural combo with Strawberries!

  4. Cindy says:

    oh my goodness I can't wait for Saturday now!

    your raw menu's are the highlight of my week. I actually am having my leftover soup for lunch today and some of the pesto pasta later on too.

    thank you

    WOW that strawberry pie looks amazing (and the mushroom soup too)

    I really love having one full raw day a week. (and leftovers)

  5. bitt of raw says:

    It all looks really good. 4 clementines–you can never have just one!

    Thanks for the shout out about the crackers. I'd love to try your recipe.

    I am actually tempted to see how much one of my usual daily meals costs. Thanks for defying myth that good food has to be expensive.

  6. Diana says:

    Mmm, brilliant! You've got a great knack for making raw affordable. Similar to you, I found a huge bag of grapefruits for $4 today, so that's a week's worth of breakfast right there!

  7. Nikki says:

    Yum! So many things I want to try from this post. Especially the fruit crisp, mushroom soup, and crackers. Thank you!

  8. Tess says:

    I love your blog. It's almost hard for me to look at because I want to make EVERYTHING you put up!

  9. I agree with everyone your blog is so cool and everything looks so delicious. Clementines are my favorite and you can get some sweet deals on them because they are in season.

  10. Damon says:

    Bravo! Beautiful blog… I do tire of hearing that raw "sounds so expensive". It only seems to get expensive as we try to recreate those old cooked favorites all the time. Thank you for today's inspiration to stay out of the box!

  11. shannonmarie says:

    I can't believe I haven't been on your site. I love the set up with the menus. I gotta put you on my list 🙂

  12. Anonymous says:

    Is the produce organic? Those prices seem reallly low.

  13. anon, no, i don't specifically use organic produce for the purposes of this blog (some things are organic, some not) … i live in a rural area in the midwest and shop at the one grocery in town … i stay on the good side of the produce mananager, who is more than happy to say when things will be on sale … so, i get "overripe" bananas for 30 cents a lb, for example, or greens or tomatoes for a bit less than the regular price … yes, if i shopped at something like a whole foods or insisted on all organic all the time, it would be more expensive …