May 16, 2010

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
See you next week!

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24 Responses

  1. Lauren says:

    Wow, what an amazing menu!!! That cake looks amazing!!!

    I love mangoes! Yay for Summer fruit!!

  2. That pad thai is awesome!! I want to try it!!!!!!!!!! 🙂

  3. Kate says:

    I'm dying to try out the mango pudding breakfast, it looks and sounds so delicous! The pad thai seems really interesting too! Your blog is such a treasure =)

  4. Heather Pace says:

    Grrreeat menu Lisa!
    Your breakfasts are always especially divine – I could go for a bowl of the mango pudding right now!
    Your ice cream cake is great! Maybe we'll get you in on the next challenge?! I'll definitely be making your pad thai this summer, it looks fab!

  5. Heather … yes, on the next one, definitely!

  6. Jena says:

    You are amazing. Your ability to convert delicious cooked foods into incredibly delicious-looking raw foods constantly astounds me. It's like, "Raw ice cream cakes? Impossible. It can't be done." And then, voila! A raw chocolate ice-cream cake is born! I hope I can try some of these recipes out someday- just need to find out how to use my blender…

  7. Antony says:

    Lovely menu Lisa! Each and every bit of it 🙂

  8. kelli says:

    i just love your meals! i know what i'll be making for breakfast tomorrow!

    your ice cream cake looks so rich and creamy. yum!

  9. HiHoRosie says:

    Everything looks so great! Ice cream cake – yum!

  10. Wonderful menu. We will definitely be trying them all:)

  11. shannonmarie says:

    I love that you make the things I like to eat. It helps me stay on budget.

    Your n'ice cream cake is so cute 🙂

  12. Selene says:

    my god the ice cream cake sounds delish!! can't wait to try it!

  13. I absolutely LOVE Pad Thai Lisa! Thank you for this recipe!! Thank you so much for sharing all of your recipes!


  14. Diana says:

    Oh yeah, that Pad Thai will be awesome – I know just looking at the recipe. I just ordered a Blendtec so I am excited to start making lots of super smooth sauces without worrying my appliances will die!

  15. Yummy! It all sounds so wonderful. The Pad Thai sounds delish and your ice cream cake looks heavenly! thx for sharing! 🙂

  16. I just discovered your blog, and this daily menu looks absolutely delicious! I am a non-raw food eater, but stuff like this could convince me to change my eating lifestyle 😉 Thanks for sharing. Looking forward to more recipes!!

  17. Amber Shea says:

    That mango pudding looks great! And man, I really need a spiralizer…

  18. kelli says:

    i made your pudding the other day – YUM! i posted a pic of it today. thanks for sharing the recipe!=)

  19. JennShaggy says:

    Haha my sentiments exactly! Damn all this food looks great 🙂

  20. the pad thai…wow!!! and of course the choc cake I mean I'll take an extra slice of that!

    thanks for the great comment you left me. Judging from it, I sensed you were/are a photographer, i.e.taking pics of daughter/hubs, but maybe you're not a "professional" just for fun. Either way, what a great gift to them to take pics at that stage of pregnancy!


  21. anushka says:

    i have made this pad thai recipe once a week since reading this… 🙂 thank you!

  22. Faye says:

    Hi all,

    I tried making the Pad Thai tonight and I cannot figure out how to get the sause smooth. I tried using the Bullet, with both blades, large and small cup and the Blendtec. The blend just spins.

    Can someone give me a Blendtec tip to get it work? It was still awesome even though my sauce was chunky.

  23. Faye says:

    Wow, apologies for the numerous typos! The blade just spins is what I meant.