June 12, 2011
Breakfast
Avocado Apple Pudding
serves 1 ~ $1.48 per serving
1 avocado ($.88)
1 apple, peeled and chopped ($.50)
1 tablespoon agave ($.10)
1 dropper stevia
This is really filling, really fresh, and really simple. Just process all ingredients in a food processor fitted with the “S” blade until smooth.
Lunch
Pineapple Stir Fry
serves 2 ~ $3.47 per serving
serves 2 ~ $3.47 per serving
1 head broccoli, chopped into florets ($1.29)
1 small pineapple, cut into chunks ($3.00)
1 medium red onion, thinly sliced ($.25)
1 red bell pepper, thinly sliced ($1.00)
1 carrot, peeled and shaved ($.10)
1 cup snow peas ($.50)
2 tablespoons olive oil ($.20)
3 tablespoons agave ($.30)
3 tablespoons balsamic vinegar ($.30)
This is light but also hearty and quite filling, especially served warm straight from the dehydrator.
Prepare the fruit and vegetables as directed above. In a small cup, whisk together the olive oil, agave, and balsamic vinegar. In a medium bowl, pour the mixture over the fruit and vegetables and stir to coat. Spread out on a lined dehydrator tray. Dehydrate at 115 degrees for about 2 hours, or until softened and warmed through.
Dinner
Zucchini Mushroom Salad
serves 2 ~ $2.81 per serving
1 zucchini ($.50)
8 oz mushrooms ($1.88)
1 tablespoon olive oil ($.10)
2 tablespoons agave ($.20)
2 tablespoons balsamic vinegar ($.20)
1 bag spinach ($1.89)
1 medium red onion ($.25)
1 grapefruit ($.60)
Peel the zucchini and slice into slabs or wedges about 1/4 inch thick. Put in a bowl along with the mushrooms. In a small cup, whisk together the olive oil, agave. and balsamic vinegar and pour over the zucchini slices and mushrooms. Toss to coat. Spread out on a lined dehydrator sheet and dehydrate for about 2 hours, until softened a bit and warm.
Arrange spinach on plate. Add thinly sliced red onion and grapefruit sections. Top with the warmed mushrooms and zucchini.
Dessert
Stuffed Dates
makes 12 dates ~ $.22 each
1/2 cup cashews ($.50)
1/2 cup water
1 tablespoon agave ($.10)
1/2 teaspoon salt
12 dates ($2.00)
candied pecans
In a small, bullet type blender, process the cashews, water, agave, and salt until smooth and the constancy of thick cream. Refrigerate for about an hour to let it firm.
Once firm, split each date and add a dollop of cashew cream to the center. Top with a candied pecan.
Candied pecans are simple to make. Just coat pecans with a generous amount of agave, with a pinch of salt and a pinch of cayenne. Then spread them out on a dehydrator sheet and dehydrate overnight. The agave will be liquid when they’re warm, but will harden up quite a bit as they cool.
OOOOOOOOOOH my gosh! Those stuffed dates sound incredible!
I'm looking for ideas for a savory raw breakfast. One that doesn't require a dehydrator but that will fill me up!! I would LOVE some ideas.
I've never thought of mixing apples + avocado, but I actually think it's an ingenious mixture. 🙂 The apples probably make the avocado feel "lighter". Also, those stuffed dates look amazing!
thanks for all you share… i'm excited to try some of these ideas out!! 🙂
Yum! I can't wait to try the Avacado Apple Pudding! I never would have thought of mixing those two :o). Thanks for the yummy ideas!
Meg
http://thewateredsprout.blogspot.com/
Hello,
I want to run another raw food recipe contest on my website. I am just finishing one now. When I run the new contest, would you be the judge? Please let me know via my Contact Form on my website site. If you decide to be a judge for my contest, I will give the winner your E-book!
Thank you so much.
I don't know if I've ever been to your site…what a cool concept…
Looks so delicious!
Looks like a yummy day! I'm so lazy sometimes I just stuff a date with a nut or nut butter. Good stuff!
Yum yum, it all looks great Lisa, especially those stuffed dates! I've been catching up on your latest posts all evening 🙂
That avocado pudding for brekkie looks so healthy and delicious. Must try!