May 15, 2011

Chia Porridge
serves 1 ~ $1.75 per serving

4 tablespoons chia ($.80)
1/2 cup water
1/2 apple, chopped ($.30)
2 tablespoons walnuts, chopped ($.25)
2 tablespoons raisins ($.20)
 1 tablespoon agave ($.20)
pinch cinnamon

This is super quick and super easy, and it tastes pretty good, too.

In a bowl, stir together the ground chia seeds and water. Let stand for a few minutes so it can gel. Add the chopped apple, chopped walnut, and raisins. Top with the agave and add a pinch of cinnamon, if desired.
calories: 341
fat: 18 gr
carbs: 57 gr
protein: 7 gr
Chard Pockets
serves 2 ~ $2.62 per serving
6 chard leaves ($.90)
1 cucumber, sliced into small wedges ($.70)
1 cup mung bean sprouts ($.50)
1 carrot, shaved ($.15)
1 cup snow peas ($.80)
1 ripe avocado ($1.99)
3/4 cup water
1 tablespoon agave ($.20)
1 teaspoon dill
1/2 teaspoon salt

I wanted to make collard wraps, but the local store was fresh out of collards. Chard worked just as well. To make the “pocket” fold together smoothly, cut out the thickest part of the stem.
Stack the cucumber, mung beans, shaved carrots, and snow peas on the chard leaf. Add a dollop of avocado dressing and fold over.
To make the avocado dressing, using a bullet type blender and puree one avocado, water, agave, dill, and salt until very smooth. This will take a few minutes.
calories: 243
fat: 13 gr
carbs: 31 gr
protein: 6 gr

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

Froodles and Meatballs
serves 2 ~ $1.80
1/2 cup walnuts ($.50)
1/2 cup raisins ($.40)
1 cup strawberries ($.50)
2 tablespoons agave ($.40)
1 mango, sliced into noodles ($1.49)
1/2 cup coconut flakes ($.30)

I thought this was fun. I was going to try to make ice cream into noodles, but this seemed a lot easier!
It’s probably easiest to make the meatballs first. In a food processor fitted with an “S” blade, process the walnuts and raisins until the mix begins to stick together. Form into balls just slightly smaller than a tablespoon each and set aside.
In a small or bullet type blender, puree the strawberries and agave until very smooth. Slice and mango into noodles and mound on plates. Add some coconut flakes. Place the meatballs on top and pour the strawberry sauce over.

calories: 566
fat: 31 gr
carbs: 67 gr
protein: 6 gr

Total cost for the day: $9.86
total calories: 1,659
total fat: 71 gr
total carb: 251 gr
total protein: 30 gr

The lilacs are blooming! Did you know lilacs are edible? I’ll have something next week using them in a recipe.

 The tomatoes have blossoms! In a colder climate like we have here in Michigan, tomatoes can be prodded into producing fruit a few weeks earlier by starting the seed in March and potting the plants up in large buckets. That way, they can be moved inside when frost hits. I’ve got my fingers crossed that I’ll have ripe tomatoes by my birthday on June 25th. That’s my tomato Holy Grail each year and sometimes I succeed. Actually, I think it may be easier to just move to Florida … but I’m still hoping for success this year.
It’s a bit late in the season, but if you’re still shopping for seeds, I get a lot of my garden seeds from and have been very happy with the quality, price, and service.

Giveaway Winner!
The winner of the giveaway of Jonathan Safran Foer’s book, Eating Animals, is graceunderpressure.  
Question of the Week
What are your goals and plans for this summer?

9 Responses

  1. I have a 4×4' veg garden started, I hope to have fresh veg throughout the summer. We have a 4 night camping trip booked in a provincial park, and we may have a guest coming up from Brazil! Exciting! Oh, I should add: learn Portuguese to my goals, huh? 😀

  2. I'm so having that chia porridge for breakfast tomorrow.

    Goal for this summer: succesfully gardening for the first time (in my two new raised beds!).

  3. Netti says:

    What a wonderful Blog! Thanks for sharing your Recipes. I did try Double Chocolate Truffles. WOW so yummy… I love it! My Goal for this summer: withe my Family more fun in nature and raw Picknicks and more Time for my Garden! Heartfull Greatings Netti :o)

  4. Lilacs are my favorite flowers and I never knew they were edible! That's exciting news! 😀 I'll be checking in to see what you create with them.

    My goal for the summer is to create and post 2 free ebooks on my blog for people who want to go vegan and gluten free, or raw vegan and just need a little help to do so.

    I always keep a link to your blog on my page too. You're recipes are fantastic, as is the art you post with them. Thank you for sharing freely.

  5. HiHoRosie says:

    Love chia in the mornings. So good! And your lilacs are gorgeous! We're hoping for success for our garden this year too. Waiting for the weather to warm and steady so the tomato and pepper plants can get in the ground. Wishing us both luck! 😉

  6. Froodles! I love it! xo

  7. Anonymous says:

    Just found your site, How Beautiful! I love RAW on a budget "n_n"

    It's great you itemize the cost of all ingredients.

    Mrs. G.

  8. Anonymous says:

    Hey, just wanted to let you know the pictures could have been better. I mean, who cares if you can afford a better camera or not I thought I'd just stop by to give you a random insult.

  9. Wow, that is gorgeous. Imagine every one of the studying along with producing you could do… Frosty in the winter months however.