May 1, 2011

Mango Pudding
serves 2 ~ $1.44 per serving
1 mango, cubed ($1.49)
1 ripe avocado ($.88)
2 ripe bananas ($.30)
1 tablespoon agave, if needed ($.10)
1 tablespoon chopped cashews ($.10)
Creamy, sweet, sour, crunchy, smooth … this was an absolutely perfect breakfast. And it takes all of a few minutes to put together. It’s a bargain for us, since the local grocery seems intent on keeping the avocados on sale. I think maybe we buy so many now they’re getting a better price on them!
In a food processor with an “S” blade, process the avocado, one banana, half the mango, and agave until very smooth and creamy. Top with sliced banana, the remaining cubed mango, and chopped cashews. Drizzle with just a tiny bit of agave, if desired.
calories: 407
fat: 19 gr
carbs: 67 gr
protein: 5 gr
Sprout Wraps
serves 2 ~ $2.84 per serving

6 leaves lettuce ($.60)
1 tomato ($2.50)
large handful alfalfa sprouts ($.75)
large handful mung bean sprouts ($.75)
1 medium onion

avocado “sauce”

1 ripe avocado ($.88)
1 tablespoon agave ($.10)
1 tablespoon brown mustard ($.10)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon apple cider vinegar
1/2 teaspoon salt

I don’t usually buy sprouts from the local store, but these looked pretty good. The tomatoes … were ridiculously expensive, but it will be at least a month before we’re getting them out of the garden, so I gave in.

Assemble the wraps by layering the tomato, alfalfa sprouts, mung bean sprouts, and onion in the lettuce leaves. We used 3 leaves per person.

In a bullet type blender or a food processor with an “S” blade, puree all the avocado sauce ingredients until very smooth. Spread over wraps.

calories: 232
fat: 15 gr
carbs: 26 gr
protein: 4 gr
Pad Thai
serves 2 ~ $2.28 per serving

2 medium zucchini ($1.20)
1 carrot ($.15)
1 bunch green onions, sliced ($.59)
1/2 red bell pepper, sliced ($.50)
large handful mung bean sprouts ($.75)


4 tablespoons almond butter ($.80)
1/2 in piece ginger, peeled
1 tablespoon braggs aminos or soy sauce ($.10)
1 clove garlic ($.05)
1 tablespoon agave ($.10)
1/2 teaspoon cayenne (or to taste)
1/2 teaspoon salt
2 tablespoons chopped cashews ($.20)

This dish made me fall in love with raw food all over again and is something I can see going over well with non raw friends and family.

Noodle the zucchini and carrot using a vegetable peeler or spiral slicer. Toss with the bell pepper, green onion, and bean sprouts.

In a bullet type blender, puree all the sauce ingredients until very creamy. Because of the high fat content of the nut butter, this can get quite hot while blending. Stop and let it cool for a minute if it becomes too hot for your personal definition of raw. Pour over noodles, toss lightly, serve.

calories: 345
fat: 23 gr
carbs: 30 gr
protein: 8 gr
Chocolate Ice Cream Cake
serves 4 ~ $1.37 per serving

bottom layer

1 avocado ($.88)
2 bananas ($.45)
2 tablespoons agave ($.20)
4 tablespoons cacao powder or cocoa powder ($.80)
1 teaspoon vanilla ($.20)
pinch salt

top layer

3 bananas
4 tablespoons almond butter ($.80)
pinch salt


1 avocado ($.88)
1 banana ($.15)
3 tablespoons cacao powder or cocoa powder ($.60)
3 tablespoons agave ($.30)
1 teaspoon vanilla ($.20)
pinch salt

chopped cashews

The always lovely Heather Pace, of Sweetly Raw, had a really cool ice cream cake contest. And I can’t follow directions. That would be the short version.

See, I saw Heather’s cake contest announcement, thought it was a great idea, and started throwing together ice cream ingredients. Eventually, I noticed all the entered cakes were kind of following something of a theme, so thought I’d better listen more carefully to the directions … but by then it was too late. I ended up with a couple really delicious ice cream cakes, though, so it wasn’t a loss.

Take a look at some of the proper entries here … Heather also has an amazing ice cream cake ebook, featuring her own recipes.

For this ice cream cake, which is very simple, I made a small batch of avocado banana chocolate ice cream to start. In a food processor with an “S” blade, puree one avocado, two bananas, four tablespoons cacao powder, two tablespoons agave, a teaspoon of vanilla, and a pinch of salt. This turns into a creamy, pudding like consistency. It can be processed in an ice cream maker, or just spooned into a cake pan. I ended up using a plastic nut tub that was about 6″ in diameter. See why I can’t follow directions?

Pop the chocolate layer into the freezer to start firming The second layer is made of three bananas and four tablespoons almond butter, pureed in the food processor with the “S” blade. I let the first layer get fairly firm before spooning on the second layer.

Once frozen, remove from pan (or tub) and frost with the chocolate avocado frosting, which is made with one avocado, a banana, three tablespoons cacao, 3 tablespoons agave, and a pinch of salt, pureed until smooth. Top with chopped cashews, if desired.

calories: 425
fat: 19 gr
carbs: 61 gr
protein: 9 gr

Total cost for the day: $7.93
total calories: 1,409
total fat: 76 gr 
total carb:  184gr 
total protein: 26 gr
Happy May! 
This is entirely a repost. I’ve been dealing with a health issue that’s taking a lot of time and energy. I’ll have all new recipes next week!

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10 Responses

  1. Hi! I'm new to your blog and to the raw food lifestyle. I just wanted to let you know that I love all your recipes and that it's great to know that even those who are on a tight budget can enjoy the benefits of eating for health. Also, I love Pad Thai so I'm very excited to try your recipe out! Just a question though, do you ever order your ingredients online? I'm originally from California but I'm currently living in the Philippines. A lot of the raw products are not available to us, it would be great if you know a place that will ship here!

  2. Sasha says:

    Just found your site. Had heard about it before. I am so happy follow you as I want to watch my raw food budget:)

  3. kt says:

    That ice cream cake looks like yummy chocolate goodness- who cares if directions were ignored? 🙂

    Good luck with your health issue. I hope it is resolved soon.

  4. freesia says:

    I just stumbled upon your blog, I really loooooove it!
    As a vegan I always try to eat whole foods, but to be honest it costs me a LOT.
    Your blog & recipes are so inspiring 🙂 Thanks!

  5. Those sprout wraps are making me hungry. They look so good!

  6. Lauren says:

    Love your blog and the itemization. I also think you love avocados as much as I do.

  7. Frannie says:

    Now this is a wonderful menu. I am going to try the Pad Thai and of course the chocolate cake!

  8. Kalavati says:

    I like your blog for food ideas-I jsut discovered it, but I have to say in looking at brkfast with mango recipe for example-where do you live? the prices you give are about 1/2 of the cost at my health food coop. For example avocado's are running $1.99 apiece-you are not using organic then? I'm in Masschusetts. And my coop tries to buy local and the markup is low as it's member owned. Do you feel organic is important? I think it is relative to price-in terms of what your body gets from it-if, if one can afford it.

  9. Contact says:

    I would use half the cayenne when I make the pad Thai again, but… since it was a little spicy for me… I served in a lettuce wrap and it was perfect.

  10. * says:

    I made the pad thia, it was absolutely divine! For the noodles I used a bag of broccoli slaw. It's broccoli, carrots, and other veggies sliced in matchstick size. (I was lazy that day…lol). I will definately make again, soooo good!