July 17, 2011

Fruit and Berries
serves 2 ~ $2.08 per serving
1 peach ($.80)
1 plum ($.90)
1 apple ($1.25)
1/2 cup blueberries ($.50)
1 tablespoon lemon juice ($.20)
2 tablespoons chopped walnuts ($.50)
I hope you’re all enjoying your summer. We sure are. It’s been near or over 90 degrees here most days, and I love it.
For the first time in the history of Raw on $10 a Day (or Less), I went over my $10 limit! The total, without the additional beverage, came to $10.23. With the beverage, it’s $10.98. Money isn’t everything, of course, and sometimes, we simply have to have to splurge.
For this juicy breakfast, simply cut the fruit up, add the blueberries, and add a small splash of lemon juice. Top with chopped walnuts.
calories: 137
fat: 1 gr
carbs: 33 gr
protein: 2 gr
Greens and Fruit Salad
serves 2 ~ $2.65 per serving

8 ounces assorted greens ($2.00)
1 apple, sliced ($1.25)
1 cup grapes ($.90)
1 medium onion, thinly sliced ($.25)
1 tablespoon lemon juice ($.20)
1 tablespoon apple cider vinegar ($.10)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.40)
1/2 teaspoon salt
cracked black pepper
I used some bok choy and kale thinnings from the garden for this salad. 
Toss the greens with apple slices, grapes and onion slices. Whisk together the remaining ingredients, and drizzle over the two salads.


calories: 295
fat: 15 gr
carbs: 41 gr
protein: 7 gr
Portobello Marinara with Pasta
serves 2 ~ $3.70 per serving

2 portobello mushrooms ($3.00)
1 large onion, thinly sliced ($.40)
2 tablespoons olive oil ($.20)
1 tablespoon balsamic vinegar ($.10)
1 tablespoon agave ($.20)
1 clove garlic, pressed ($.10)
1/2 teaspoon favorite herb blend
1/2 teaspoon salt
zucchini pasta
2 medium zucchini ($1.00)
1 tablespoon olive oil ($.10)
1 tablespoon lemon juice ($.10)
1 tablespoon agave ($.10)
marinara sauce
1 large tomato ($1.00)
1/2 cup sun dried tomatoes ($1.00)
1 tablespoon agave ($.10)
1/2 teaspoon basil
1/2 teaspoon powdered garlic
1/2 teaspoon salt
salt and pepper

OK, this is what broke the bank, and it was totally worth it.

Brush off the mushrooms with a soft towel. Remove the gills underneath, if desired, by rubbing them gently with a finger (they should come off fairly easily). Slice the mushrooms into 1/2 inch slices.

Whisk together the olive oil, balsamic vinegar, agave, garlic, herb blend (I used Mrs. Dash Chipotle), and salt. Toss with the sliced mushrooms and onion to coat well. Spread out on a dehydrator sheet and dehydrate for about an hour.

While the mushrooms are warming, slice the zucchini into pasta noodle sized strips. I keep intending to get a spiralizer, but so far a vegetable peeler works well to make noodles. Whisk together the remaining ingredients and toss to coat. Let stand for about 45 minutes.

In a food processor, fitted with an “S” blade, process all marinara ingredients until very smooth.

Spoon out a bit of the marinara sauce and lay the mushrooms. Serve with a side of onions, and zucchini pasta.

calories: 338
fat: 21 gr
carbs: 33 gr
protein: 7 gr

Ice Cream Brownie
serves 2 ~ $1.80 per serving
1/4 cup cashews ($1.00)
1/4 cup raisins ($.50)
2 tablespoon cocoa powder ($.40)
ice cream
2 very ripe bananas, sliced and frozen ($.30)
2 tablespoons cocoa powder ($.40)
chocolate sauce
2 tablespoon coconut oil, melted ($.20)
2 tablespoons agave ($.40)
2 tablespoons cocoa powder ($.40)
This is amazingly simple to make. In a food processor fitted with an “S” blade, process all brownie ingredients until it starts sticking together. This will take a few minutes. Form into a square or rectangle. I used a small, rectangular tart pan with a removable bottom and pressed the brownie dough in firmly, then popped it out. Put the in the freezer for a few minutes if you’d like a hard, chocolate shell over it.
To make the ice cream, just add all the ice cream ingredients to the food processor with an “S” blade. Process until smooth and creamy. This will be like soft serve. If you’d like it more firm, freeze until it’s as firm as you’d like.
Whisk together all chocolate sauce ingredients. Assemble the brownie by adding a scoop of ice cream to the top and spoon on the chocolate sauce. Wait a minute or so until the chocolate hardens. This is a hard, chocolatey shell. If you’d prefer a sauce that doesn’t harden and is more like a syrup, simply replace the coconut oil with olive oil.


calories: 531
fat: 29 gr
carbs: 70 gr
protein: 12 gr
Blueberry Lemonade
serves 2 ~ $.75 per serving

juice of 1 lemon ($.60)
2 tablespoons agave ($.40)
a few drops stevia (to taste)
2 1/2 cups cold water
1/2 cup blueberries, frozen ($.50)
several ice cubes

This is so simple and pretty. Add the lemon juice, agave, stevia, water and half the blueberries to a blender and briefly puree. Pour over ice and add the remaining whole blueberries. Adjust the agave and stevia to make this as sweet or as tart as you’d like.

calories: 80
fat: 0 gr
carbs: 20 gr
protein: 1 gr

Total cost for the day: $10.98
total calories:  1,381
total fat: 66 gr
total carb: 194 gr
total protein: 29 g

Have you ever overspent on anything? Do tell!

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7 Responses

  1. I love your posts! Everything is so simple, yet so creative!

  2. Kelsey says:

    all you had to say – "ice cream brownie" NOM NOM NOM <3

  3. shannonmarie says:

    Ha ha. You went over, but I still think you did well. Very economical and definitely worth the extra 98 cents 🙂

  4. Anonymous says:

    I made the Mushroom Marinara today. I don't have a dehydrator so had to skip that step and the tomato came out much thicker than yours but it was very good – maybe better than if it had been thinner. I also used honey as I don't do agave and I do occasionally eat honey because I have access to some bee-friendly honey.

    I love the lemon and honey with the courgette too. I think each part of the meal could be served in it's own right as part of a tapas-type meal. very good :o)

    My non-raw, non-vegan boyfriend thought it was amazing and thought it tasted as though it had been cooked!

  5. Cindy says:

    Just found your lovely blog! I love love love it for all the simple and yummy recipes!

    Thank you!

  6. Everything!! Overspend on everything! But we don't go out to eat and we are an old married couple, so we tend to splurge sometimes on food. LOVE marinading the portabellas. Beautiful photos.

  7. Sweet Faery says:

    This menu is great! Too bad we can't find portobellos here in France.