July 31, 2011
Breakfast
Avocado Eggs and Cantaloupe
serves 2 ~ $2.42 per serving
2 zucchini ($1.00)
1 tablespoon olive oil ($.10)
1 tablespoon agave ($.10)
1 tablespoon balsamic vinegar ($.10)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon liquid smoke
1/2 cantaloupe ($2.05)
2 avocados ($1.49)
2 tablespoons agave ($.20)
salt and pepper
I love avo eggs, and the sweet cantaloupe and savory zucchini strips really go well together. The zucchini strips need to be made a little bit ahead of time. I dehydrated mine just long enough to soften them, about two hours. These can be dehydrated overnight and put together the next morning.
Peel the zucchini and slice into very thin strips. This can be done on a mandoline slicer or with a sharp knife. In a small cup, whisk together the olive oil, agave, balsamic vinegar, salt, onion powder, garlic powder, and liquid smoke. Pour over the zucchini strips (a lidded container works well, I use a zip lock box). Once coated, lay the zucchini on lined dehydrator sheets and dehydrate at 105 degrees overnight, or until softened.
To assemble, just slice the cantaloupe and wrap with the softened zucchini slices. Cut the avocados in half, put a dollop of agave in the center, and sprinkle with a bit of salt and pepper.
calories: 411
fat: 27 gr
carbs: 42 gr
protein: 5 gr
Lunch
Zucchini Pasta with Marinara Sauce
serves 2 ~ $1.79 per serving
2 ripe tomatoes ($1.00)
6 pieces sun dried tomatoes (see below for how) ($1.50)
1 small onion
1/2 red bell pepper ($.50)
1 tablespoon coconut nectar ($.18)
2 tablespoons olive oil ($.20)
1 teaspoon dried basil ($.10)
1 teaspoon dried oregano ($.10)
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, noodled and marinated ($1.00)
This marinara sauce tastes just like I remember Spaghetti-Os tasting. I haven’t eaten them in many years, so excuse me if my memory isn’t totally accurate. A little bit of sweetness is the trick, I think.
Puree the sauce ingredients in a food processor fitted with an “S” blade. Let process for a few minutes until very creamy (or don’t process as long if you like it more chunky, but it won’t be like Spaghetti-Os!).
Make noodles in your usual way from the zucchini. I marinated mine for about an hour in a tablespoon of the basil and oregano flavored olive oil from last week, with a bit of salt. Serve with the marinara sauce and a dash of basil and oregano.
calories: 286
fat: 15 gr
carbs: 62 gr
protein: 7 gr
Dinner
Barbeque
serves 2 ~ $3.69 per serving
12 oz mushrooms, sliced ($1.58)
1/2 pineapple, cut into chunks ($2.50)
1 medium onion, sliced into rings ($.10)
3 zucchini, cut into noodles ($1.79)
barbeque sauce
1/2 cup sun dried tomatoes($.50)
5 dates, pitted ($.50)
1 tablespoons agave ($.20)
1 tablespoon olive oil ($.10)
2 teaspoons apple cider vinegar ($.10)
1 cup pineapple juice or water
1 clove garlic
tablespoon chopped onion
1 teaspoon brown spicy mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
This is just as thick and hearty as any barbeque … although I wasn’t sure what to call it!
First, soak the sun dried tomatoes and dates in the pineapple juice or water for about 20 minutes to soften. Juice the core of the pineapple for juice, or just use water. Then, in a bullet type blender, puree all the sauce ingredients until very smooth.
Toss the barbeque sauce with the mushrooms, pineapple, and sliced onion then pour onto a lined dehydrator tray. Dehydrate at under 118 degrees for about an hour.
Cut the zucchini into noodles. (It’s optional, but you can marinate and slightly dehydrate the noodles before using.) Spoon the barbeque mixture over the top.
calories: 446
fat: 8 gr
carbs: 95 gr
protein: 10 gr
Dessert
Pizza Pie
serves 4 ~ $1.51 per serving
3/4 cup walnuts ($1.50)
3/4 cup raisins ($1.00)
1/2 cup cashews ($1.00)
1/2 cup water
1 tablespoon agave ($.10)
1/4 teaspoon salt
3/4 cup strawberries ($1.50)
2 tablespoons agave ($.20)
2 bananas, grated ($.30)
1 kiwi, sliced and quartered ($.45)
This is such a fun dessert! To make the crust, in a food processor fitted with an “S” blade, process the walnuts and raisins until they’re ground up fairly well and start clumping together. Press into a dinner plate or pie plate (or a small pizza pan!).
In a bullet type blender, puree the cashews, water, agave, and salt until creamy, which takes a few minutes. Once blended, pop in the freezer to chill for a few minutes.
Again using a bullet type blender, puree the strawberries and agave until very smooth.
Using a food processor fitted with a grating blade, grate the bananas (almost unripe bananas work the best).
To assemble, spoon a layer of cashew cream on the crust, spreading almost to the edge of the crust. Spoon a layer of strawberry puree on top of the cashew cream. Sprinkle the grated bananas over the strawberry puree (the bananas will be a bit gooey, so it takes a bit of finessing). Top with the cut kiwi. Let chill in the refrigerator for at least an hour before cutting into pizza shaped wedges and serving.
calories: 445
fat: 24 gr
carbs: 58 gr
protein: 9 gr
Total cost for the day: $9.41
total calories: 1,518
total fat: 74 gr
total carb: 257 gr
total protein: 32 gr
total protein: 32 gr
Avocado eggs are one of my very favorite things!! YM!
I still haven't tried avo eggs yet, but it sounds like I need to. I will also be trying the barbeque recipe. I love scoping new eats on your blog!
Heavy on the zucchini- did your garden go into high production? 😀
I just wanted to tell you, your blog is so helpful!
I'm a vegan, wanting to go raw, but it's hard to think of what I can make on a daily basis, that doesn't get monotonous. I've loved everything I've made, and it's been simple to make.
Thank you so much! Please continue!! I'd really struggle with out you.
P.S. the menus are ADORABLE, so my style, love them.
This is such a brilliant idea. Going on 10 dollars a day eating raw. Lovely how you calculate all these items you bought. I hope maybe if you go somewhere, it will be 10 euros, 10 yuans, 10 ringits, 10 pounds, etc. I bet it will be way cheaper if you stick with the asian currencies.
xxx from Vienna
This is a wonderful blog. You could put all your menu's into a book and sell it.