Breakfast
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!
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.
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
carbs: 67 gr
protein: 5 gr
Lunch
Fruit Stew
serves 2 ~ $2.48 per serving
1 mango, cubed ($1.49)
1 papaya, cubed ($.99)
1 cucumber, chopped ($.69)
2 tablespoons olive oil ($.20)
1 teaspoon salt
1 medium onion, finely chopped ($.05)
1 red bell pepper, finely chopped ($.89)
1 jalapeno, minced ($.20)
2 tablespoons lime juice ($.45)
black pepper
red pepper flakes
Even though this is made of fruit, it has a hearty feel and is surprisingly filling.
In
a food processor fitted with an “S blade, puree about a third of each
of the mango, papaya, and cucumber and the olive oil and salt until very
smooth. This is the stew base. In a large bowl, add the remaining
chopped mango, papaya, and cucumber, along with the onion, red bell
pepper, and jalapeno. Stir to mix. Add the lime juice and stir again.
Serve with a bit of black pepper and a few crushed red pepper flakes.
a food processor fitted with an “S blade, puree about a third of each
of the mango, papaya, and cucumber and the olive oil and salt until very
smooth. This is the stew base. In a large bowl, add the remaining
chopped mango, papaya, and cucumber, along with the onion, red bell
pepper, and jalapeno. Stir to mix. Add the lime juice and stir again.
Serve with a bit of black pepper and a few crushed red pepper flakes.
Most
of the heat of a jalapeno is found in the seeds. I like this kind of
spicy so I include most of the seeds from the jalapeno. If you prefer a
bit more mild taste, just leave out most or all of the seeds.
of the heat of a jalapeno is found in the seeds. I like this kind of
spicy so I include most of the seeds from the jalapeno. If you prefer a
bit more mild taste, just leave out most or all of the seeds.
calories: 289
fat: 14 gr
carbs: 43 gr
protein: 3 gr
carbs: 43 gr
protein: 3 gr
Dinner
All A Salad
serves 3 ~ $2.44 per serving
5 oz arugula ($3.49)
2 avocados, chopped ($1.49)
2 apples, chopped ($1.20)
1 medium onion, finely chopped ($.05)
2 tablespoons olive oil ($.20)
2 tablespoons lemon juice ($.50)
2 tablespoons agave ($.40)
1 teaspoon salt
1/2 teaspoon black pepper
The ancient Romans considered
arugula to be an aphrodisiac. I don’t know if that’s true, but to say I
love arugula is an understatement … and this has plenty. It’s also
fresh and clean tasting and super simple to make.
arugula to be an aphrodisiac. I don’t know if that’s true, but to say I
love arugula is an understatement … and this has plenty. It’s also
fresh and clean tasting and super simple to make.
Toss the arugula with the avocado, apple, and onion. Whisk together remaining ingredients and drizzle over the salads
calories: 448
fat: 28 gr
carbs: 50 gr
protein: 6 gr
carbs: 50 gr
protein: 6 gr
Dessert
Stuffed Truffles
makes about twenty-four truffles ~$.58 per truffle
chocolate filling
1 cup almonds ($2.40)
1/2 cup water (or more, for blending)
1/2 cup finely ground palm sugar ($1.80)
2 tablespoons coconut oil ($.20)
pinch salt
4 tablespoons cacao powder ($.80)
(chopped almonds can be mixed in as well)
“peanut butter” filling
1/2 cup almond butter ($1.50)
2 teaspoons nutritional yeast ($.10)
3 tablespoons finely ground palm sugar ($.70)
pinch salt
shell
4 tablespoons coconut oil ($.40)
1/2 cup cacao butter ($1.90)
3/4 cup cacao powder ($2.40)
1/2 cup finely ground palm sugar ($1.80)
pinch salt
What I was trying for here is the
creamy chocolate center of conventional truffles. It did turn out quite
creamy, although it’s a bit tricky to work with. I’ve used truffle
molds here, though they can be dipped.
creamy chocolate center of conventional truffles. It did turn out quite
creamy, although it’s a bit tricky to work with. I’ve used truffle
molds here, though they can be dipped.
I’ve used palm sugar in these, for both the shell and the filling, because agave is just too wet for this recipe. Palm sugar
is not raw, but it’s far less processed than regular sugar.The crystals
are fairly large and so the chocolate will be smoother if the palm
sugar is finely ground first. I just grind it using the bullet type
blender. It only takes a few minutes. Process until it resembles
ordinary powdered sugar.
is not raw, but it’s far less processed than regular sugar.The crystals
are fairly large and so the chocolate will be smoother if the palm
sugar is finely ground first. I just grind it using the bullet type
blender. It only takes a few minutes. Process until it resembles
ordinary powdered sugar.
To make the chocolate filling,
combine all chocolate filling ingredients in a bullet type blender and
puree for several minutes until very smooth, but thick. Chill for about
an hour, until the mixture has stiffened and can be handled. Form into
balls that will fit the inside of your truffle mold with a small area
around the sides for the chocolate shell. Freeze the formed balls until
hard. Chopped almonds can be added to all or part of this mixture, just
stir in before chilling.
combine all chocolate filling ingredients in a bullet type blender and
puree for several minutes until very smooth, but thick. Chill for about
an hour, until the mixture has stiffened and can be handled. Form into
balls that will fit the inside of your truffle mold with a small area
around the sides for the chocolate shell. Freeze the formed balls until
hard. Chopped almonds can be added to all or part of this mixture, just
stir in before chilling.
To make the “peanut butter”
filling, combine all the ingredients in a bowl and stir until smooth and
well combined. Chill until able to be worked with, then form into balls
that will fit in the truffle molds. Freeze until firm.
filling, combine all the ingredients in a bowl and stir until smooth and
well combined. Chill until able to be worked with, then form into balls
that will fit in the truffle molds. Freeze until firm.
For the shells, gently heat the
cacao butter and coconut oil until melted. A double boiler works wells
for this, but use hot water, not boiling (chocolate can scorch over 130
degrees). Also, be careful not to allow any water of any kind to get
into the chocolate as this will cause it to “seize.” Add the remaining
ingredients and stir well.
cacao butter and coconut oil until melted. A double boiler works wells
for this, but use hot water, not boiling (chocolate can scorch over 130
degrees). Also, be careful not to allow any water of any kind to get
into the chocolate as this will cause it to “seize.” Add the remaining
ingredients and stir well.
To assemble the truffles, fill
the tops of the truffle molds about 1/8 – 1/4 inch of chocolate shell
and pop in the fridge until firm. Place a chocolate or “peanut butter”
ball in the center and pour chocolate shell over, allowing it to fill up
the sides and cover the bottom. Place in the fridge until firm. Pop out
of the molds and allow to sit at room temperature for about 20 minutes
before serving.
the tops of the truffle molds about 1/8 – 1/4 inch of chocolate shell
and pop in the fridge until firm. Place a chocolate or “peanut butter”
ball in the center and pour chocolate shell over, allowing it to fill up
the sides and cover the bottom. Place in the fridge until firm. Pop out
of the molds and allow to sit at room temperature for about 20 minutes
before serving.
calories: 180
fat: 13 gr
carbs: 15 gr
protein: 3 gr
carbs: 15 gr
protein: 3 gr
Total cost for the day: $6.94
total calories: 1,324
total fat: 74 gr
total carb: 175 gr
total protein: 17 gr
total protein: 17 gr
I really do enjoy getting these recipes via email, but I find it frustrating that the subject line and blog title don't give any hint as to the recipes enclosed. I like to save them for later use, but "finding" what I want is a real chore when searching through my emails or my favorite bookmarks as it difficult to find them.
Just thought you'd want to know . . . 🙂
Lisa,
Your fruit stew is so beautiful…heck all of your food is so beautiful. I am a big fan as you know!!
Peace and Raw Health,
Elizabeth
That fruit looks so fresh and inviting! And those truffles.., swoon!!!
Your posts never cease to inspire me. I'm thinking of eating raw more but I don't think I could go 100%.. did you ease into it? I'm contemplating having 1 meal cooked and 2 raw and seeing how it goes… any tips?