May 2, 2010

serves 2 ~ $.33 per serving

3/4 cup soaked buckwheat groats ($.10)

2 tablespoons ground flax seed ($.10)

3 tablespoons raisins ($.10)

2 tablespoons chopped nuts ($.25)

1 tablespoon agave ($.10)

pinch salt

pinch cinnamon

This makes a creamy porridge that is a lot like oatmeal.

Soak the buckwheat groats for a half hour or so, then drain and rinse very well. In a food processor with an “S” blade, process the groats and flax seed until smooth. Add the raisins, nuts, agave, salt, and cinnamon and pulse several times to incorporate.

 

pepper

The first raw food book I read was Raw Food Real World, by Matthew Kenney and Sarma Melngalis. It was one of the most visually stunning books I’d ever seen. I was totally intimidated by the recipes! I finally made the Watermelon Gazpacho recipe from that book and, wow, it was awesome. Over the past few years, I’ve changed it and simplified it, but always look forward to the first batch of watermelon soup. It’s absolutely a favorite around here … I even made a recipe video a couple years ago that you can see here. Ha!

Take about 1/4 of the chopped watermelon and one chopped tomato and puree them in the blender. Put the remaining ingredients, except the lime juice, in a bowl and pour the puree over. Add the lime juice and stir. Salt and pepper to taste. A few red pepper flakes are good, too!

 

 

serves 2 ~ $2.46 per serving

2 medium zucchini, noodled ($1.89)

1 avocado, chopped ($.88)

2 tomatoes ($2.00)

1 medium onion, minced ($.05)

2 cloves garlic, pressed ($.05)

1 teaspoon agave ($.05)

1 teaspoon basil ($.05)

1 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon pepper

I love zucchini noodles made this way. They’re the perfect size … and are great with any sauce or marinade. They complement this creamy tomato/avocado sauce really well. Red (tomatoes) and green (avocado) mixed together makes a neutral brown, so this is a bit of a subdued color for a tomato based sauce, but it’s delicious!

Cut the zucchini into noodles using your preferred method. To make fettuccine sized noddles, I slice the zucchini lengthwise and then use a vegetable peeler to shave off the noodles. Set aside. 

In a food processor with an “S” blade, process the tomatoes, avocado, 1/2 the onion, garlic, and the spices until smooth and creamy. Pour over zucchini noodles. Mince the remaining 1/2 onion and sprinkle over top.

 

 

serves 4 ~ $1.52 per serving

I love the Rawdorable blog and I’m just crazy about Shannonmarie’s Raw Cupcake book, which can be found there. I love the idea of a little personal sized cake (they would be perfect for breakfast!). Her book is well written and the directions are clearly explained. I really like that she uses a few unconventional ingredients. I’m looking forward to trying every single recipe, but I have a feeling these chocolate avocado cupcakes are going to become favorites. Shannonmarie was kind enough to let me reproduce one of her recipes here and the ingredients and directions are hers. Ellen doesn’t know what she’s missing!