March 7, 2010

serves 2 ~ $1.81 per serving

1 tablespoon macadamia mayo*

3 avocados ($3.57)

1 tablespoon mustard ($.05)

1 teaspoon paprika

salt and pepper

My local store has had excellent prices on avocados over the last few months, sometimes as low as seventy-eight cents each. The prices are going up again so I thought I’d do some things with the last of the lower priced avocados. Getting to know your produce manager can help you save money … they are who will know what’s coming in season, what’s going on sale, etc. Also, you can arrange bulk purchases with them for some produce items.

I used to love the mustardy taste of deviled eggs. This isn’t identical, probably doesn’t even qualify as a “faux food,” but it’s still mustardy good. Prepared mustard isn’t raw … mustard powder to taste can be used instead.

In a bowl, mash one avocado until mostly creamy but still slightly chunky. Mix in the mayo, mustard, paprika, salt and pepper. Cut the remaining avocados in half and fill with the mixture. Sprinkle with a pinch of paprika.

* macadamia mayo recipe is in the dinner section below

serves 2 ~ $1.10 per serving

4 carrots, chopped ($.50)

1 avocado, coarsely chopped ($1.19)

1 stalk celery, coarsely chopped ($.05)

1/4 medium onion ($.05)

1 clove garlic, pressed

1 teaspoon curry powder ($.10)

1 1/2 cup water, as needed for blending

salt and pepper

I felt like I was coming down with the cold that’s been going around, so today I just wanted something creamy and smooth to curl up with on the couch. This really hit the spot … and the cold thing seems to have passed me by, too.

In a blender, puree all ingredients until smooth and creamy.

serves 2 ~ $2.30 per serving

1/2 cup macadamia nuts ($.60)

1/2 cup water

1/4 teaspoon salt

Blend the macadamia nuts, water, and salt until smooth and creamy, which may take a minute or two. A personal or bullet type blender can be used for this. I made this in the morning and used a tablespoon of it for the deviled avos and set aside the rest to use for this cucumber ranch dressing.

1/2 cup macadamia mayo ($.30)

1/2 large cucumber, chopped ($.50)

2 tablespoons lemon juice ($.10)

1/2 cup water  

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon dill ($.20)

1 teaspoon basil

1 head romaine, chopped ($1.89)

2 carrots, grated ($.15)

1 small onion, sliced ($.15)

1 large cucumber, coarsely chopped ($1.00)

6 radishes, sliced ($.30)

In a blender, add the macadamia mayo, half of a large cucumber (or one small), lemon juice, and water. Puree until smooth. Add the onion powder, garlic powder, dill, and basil and pulse to blend well.

Assemble salad and add dressing.

serves 2 ~ $1.74 per serving

5 ounces spinach ($.95)

3 bananas ($.45)

5 ounces frozen mango chunks ($1.25)

1 cup nut milk ($.40)

juice of half a lemon ($.29)

HiHoRosie had an ice cream maker giveaway on her wonderful blog last week. I’d been coveting an ice cream maker for a while, and so was extra happy when I won! The shipping was lightening fast and I was making ice cream within days! 

One of my favorite smoothies is spinach and fruit, and it translates really well into a soft serve ice cream.

 In a blender, blend the spinach and nut milk until smooth. Add the rest of the ingredients and puree. Pour into ice cream maker and process according to directions.

Alternatively, a nice soft serve ice cream can be made in a blender if all the fruit is frozen first. And if it turns out too soft still, just pop in the freezer for a bit, stirring every 20 minutes until desired firmness.

calories: 349