July 24, 2011

1/4 watermelon, chunked and frozen ($1.25)

1 lemon, juiced ($.59)

This was perfect on a hot, humid morning. And it’s easy, too.

Chunk and freeze a quarter of a watermelon the night before (or freeze extra so there’s always some on hand). Let barely thaw for a minute or two. Then just puree in a blender with the lemon juice.

 

1 mango ($.89)

1 cucumber ($.69)

1 medium onion, sliced ($.05)

1 tablespoon lime juice ($.10)

1 small jalapeno, thinly sliced ($.05)

1 tablespoon olive oil or red pepper oil ($.10)

1 tablespoon coconut nectar or agave ($.40)

salt and pepper

This menu was heavy on the fruits today. Cool and juicy just seem perfect for this time of year. I bought some coconut nectar from Natural Zing a few weeks ago and have used it here. A liquid sweetener much like agave, it has a unique flavor, but also seems to go with everything. The description says it’s raw and vegan. The only downside is it’s a bit more expensive than agave, coming in at $.37 per tablespoon.

To put this together, just cut the cucumber and mango into noodle sized strips. I do this by slicing lengthwise and then using a knife to slice off thin noodles, as I’ve shown below. Arrange on a plate and add some thinly sliced onion. In a small cup, whisk together the lime juice, coconut nectar, and olive oil. Pour over top. Add a bit of salt and pepper.

 

2 ripe bananas, sliced and frozen ($.30)

1 cup strawberries, frozen ($.50)

These remind me of those little low calorie snacks so many companies make now. They’re quite small, but still make a good snack or dessert.The number of pops will depend on the molds used. I really like these because I can keep them on hand and have one here and there during the day.

In a food processor with an “S” blade, process the banana and strawberry until smooth. Spoon into popsicle molds and freeze for a few hours until firm. Remove by dipping mold in warm water.