January 9, 2011

fat: 19 gr
carbs: 67 gr
protein: 5 gr

1 jalapeno, minced ($.20)

fat: 14 gr
carbs: 43 gr
protein: 3 gr

Dinner

All A Salad

serves 3 ~ $2.44 per serving

5 oz arugula ($3.49)

2 avocados, chopped ($1.49)

2 apples, chopped ($1.20)

1 medium onion, finely chopped ($.05)

2 tablespoons olive oil ($.20)

2 tablespoons lemon juice ($.50)

2 tablespoons agave ($.40)

1 teaspoon salt

1/2 teaspoon black pepper

The ancient Romans considered arugula to be an aphrodisiac. I don’t know if that’s true, but to say I love arugula is an understatement … and this has plenty. It’s also fresh and clean tasting and super simple to make.

Toss the arugula with the avocado, apple, and onion. Whisk together remaining ingredients and drizzle over the salads

fat: 28 gr
carbs: 50 gr
protein: 6 gr

1 cup almonds ($2.40)

1/2 cup water (or more, for blending)

1/2 cup finely ground palm sugar ($1.80)

2 tablespoons coconut oil ($.20)

pinch salt

4 tablespoons cacao powder ($.80)

(chopped almonds can be mixed in as well)

1/2 cup almond butter ($1.50)

2 teaspoons nutritional yeast ($.10)

3 tablespoons finely ground palm sugar ($.70)

pinch salt

4 tablespoons coconut oil ($.40)

1/2 cup cacao butter ($1.90)

3/4 cup cacao powder ($2.40)

1/2 cup finely ground palm sugar ($1.80)

pinch salt

What I was trying for here is the creamy chocolate center of conventional truffles. It did turn out quite creamy, although it’s a bit tricky to work with. I’ve used truffle molds here, though they can be dipped.

I’ve used palm sugar in these, for both the shell and the filling, because agave is just too wet for this recipe. Palm sugar is not raw, but it’s far less processed than regular sugar.The crystals are fairly large and so the chocolate will be smoother if the palm sugar is finely ground first. I just grind it using the bullet type blender. It only takes a few minutes. Process until it resembles ordinary powdered sugar.

To make the chocolate filling, combine all chocolate filling ingredients in a bullet type blender and puree for several minutes until very smooth, but thick. Chill for about an hour, until the mixture has stiffened and can be handled. Form into balls that will fit the inside of your truffle mold with a small area around the sides for the chocolate shell. Freeze the formed balls until hard. Chopped almonds can be added to all or part of this mixture, just stir in before chilling.

To make the “peanut butter” filling, combine all the ingredients in a bowl and stir until smooth and well combined. Chill until able to be worked with, then form into balls that will fit in the truffle molds. Freeze until firm.

For the shells, gently heat the cacao butter and coconut oil until melted. A double boiler works wells for this, but use hot water, not boiling (chocolate can scorch over 130 degrees). Also, be careful not to allow any water of any kind to get into the chocolate as this will cause it to “seize.” Add the remaining ingredients and stir well.

To assemble the truffles, fill the tops of the truffle molds about 1/8 – 1/4 inch of chocolate shell and pop in the fridge until firm. Place a chocolate or “peanut butter” ball in the center and pour chocolate shell over, allowing it to fill up the sides and cover the bottom. Place in the fridge until firm. Pop out of the molds and allow to sit at room temperature for about 20 minutes before serving.

fat: 13 gr
carbs: 15 gr
protein: 3 gr

total carb: 175 gr
total protein: 17 gr