November 14, 2010
![[zdivider.jpg]](https://www.rawon10.com/wp-content/uploads/2010/11/zdivider.jpg)
Breakfast
Pumpkin Pie Smoothie
by Melinda Gill
serves 1 ~ $1.14 per serving
1 sweet potato or yam ($.59)
2 tablespoons agave ($.40)
1 teaspoon pumpkin pie spice
1 frozen banana ($.15)
1 3/4 cup water
All the recipes I’ve made here today are from Raw for the Holidays, a collaborative ebook effort from Raw Food Rehab and the lovely Penni Shelton. RFR is a tremendously supportive and active online raw food community with almost 7,000 members from all over the world.
This smoothie is packed full of beta carotene. A high speed blender would work best, but it can be done in a regular blender.
Put all ingredients into a high speed blender and blend until smooth and creamy. Add crushed ice for a thicker consistency, if desired.
calories: 324
fat: 1 gr
carbs: 86 gr
protein: 4 gr
Lunch
Cream of Spinach Soup
by Suezee
serves 2 ~ $1.69 per serving
3-4 cups fresh baby spinach ($.90)
2 cloves garlic
1 teaspoon onion powder
1 medium avocado ($1.49)
1 cup warm water
1 golden apple, cored and chopped ($.59)
1 cup cashew milk (almond milk is also fine) ($.40)
1 teaspoon lime juice
salt & freshly cracked pepper to taste
I’ve become such a fan of raw soups. This one has just a hint of sweetness from the apple. It also would be the smoothest when made in a high speed blender, but my regular one worked well, too.
Using a high speed blender, combine all ingredients, adding the spinach a little at a time. Serve in a warmed bowl.
calories: 329
fat: 15 gr
carbs: 46 gr
protein: 11 gr
Dinner
Waldorf Salad
by Penni Shelton
serves 4 ~ $2.10 per serving
3 red apples, crisp variety, chopped ($1.77)
4 stalks celery, finely chopped ($.20)
1 cup pecans ($1.00)
1 cup dried cranberries (or raisins) ($1.00)
1 cup seedless red grapes, halved ($.89)
1 cup raw mayo* ($1.65)
1 head Boston lettuce leaves ($1.89)
This salad really got rave reviews around here. The cashew mayo adds just the right amount of creaminess. It’s super easy to make, too.
Combine the apples, celery, pecans, cranberries, grapes and mayo in a large mixing bowl and gently toss to combine. This recipe can be stored in the refrigerator, but it is recommended to eat within 8 hours of making. Serve on a bed of lettuce leaves.
*for the cashew mayo:
1 cup cashews, soaked for at least one hour ($1.00)
3/4 cup water
1 large garlic clove
1/2 teaspoon sea salt
3 tablespoons fresh lemon juice ($.30)
2 tablespoons agave nectar ($.40)
1 cup cold pressed olive oil ($1.60)
Add everything but the oil to a Vita Mix or other blender, processing on high until creamy. Starting at a lower speed, drizzle the olive oil through the hole in the top of the blender lid. This mayo should keep for a couple of weeks in the refrigerator or for several months if stored in a freezer bag in the freezer.
calories: 473
fat: 40 gr
carbs: 31 gr
protein: 5 gr
Dessert
Raw Deep Dark Chocolate Molds
by Bitt
24 pieces ~ $.61 a piece (number of pieces will vary with size of mold)
1 cup cacao butter* ($6.00)
1 cup cacao powder ($7.00)
1/2 cup agave syrup ($1.60)
pinch sea salt
1/2 teaspoon vanilla extract
*or coconut oil if you don’t want to special order, but it will melt quicker
Have cacao butter into shavings. A cup of dry cacao butter will not be the same as a liquid cup. Cut more than you need and then let any extra re-harden to use again. Melt cacao into liquid by heating water in a saucepan on the stove and place another bowl on top with the cacao butter in it. It will melt from the steam of the water. In a large bowl, mix or whisk together cacao butter and cacao powder. Then add agave. Agave is heavy and it will settle so whisk well. Taste and adjust agave as desired. Add salt and vanilla.
To add interest and variety of flavor, you can add any of the following: shredded coconut, goji berries, raisins, or chopped nuts.
Pour the melted chocolate in little silicone chocolate molds, or pour into a big parchment lined baking dish or cookie sheet. Chill in the freezer. It may take about a half hour to an hour to set up. Pop chocolate out of molds when done (it’s done when the color changes). Check for uniformity. If you used a big glass dish, use a knife to break into blocks. Store in the refrigerator.
calories: 109
fat: 10 gr
carbs: 8 gr
protein: 1 gr
Total cost for the day: $5.54
total calories: 1,235
total fat: 66 gr
total carb: 171 gr
total protein: 21 gr
Raw Food Rehab’s awesome ebook, Raw for the Holidays, the revised version, has over 100 recipes and 65 color photos of juicy, delectable raw and living foods that are perfect for this time of year …
… like this …
Get your own copy by clicking HERE, for just $15.00.
Use code rawon10 to let RFR know you heard about it here.
Question of the Week
What are some of your plans for the holiday season?
And what’s your favorite holiday tradition?
That last recipe is mine! I hope I got credit for it in the book.
Hey Bitt, yes it's yours! And you were indeed credited in the book 🙂 Oh, I miss chocolate excess lol. It doesn't just taste good, it makes such pretty things.
Thanks for adding my name. Sorry you can't eat it! Your molds and pics are so much nicer than mine. I have new ones now. I think I need to get some Xmas ones, thanks for the reminder.
Thank you so much for featuring recipes from Raw For The Holidays! Your post and photos look amazing & I really enjoy seeing the way you break it all down. Beautiful – as always!!
xoxo – Penni
So the sweet potato component is raw in the pumpkin pie smoothie? Did you dice it up beforehand so it's easier on the blades?
That soup is beautiful!
It all looks so beautiful and sounds so delicious and super healthy too!
That smoothie looks great. And the soup mmmmmm.
Katy, yes, dice it up before you blend. It's still pretty hard and can be rough on a regular blender. Another option that I like is to juice a few carrots and use the carrot juice in the smoothie instead. It makes it very orange and has a nice flavor & the pumpkin pie spice is really the what gives it the "pumpkin" flavor.
Oh Wow Lisa – those chocolate molds have me SO excited! I actually bought some unicorn ones a while ago and never got around to using them! Thank you for an amazing post!
This year we're starting our own tradition – an "Orphan Thanksgiving" at our home. Mister AtV is taking care of all the cooked/non-vegan food and I'm doing a pretty exciting spread. I think I'm more excited about this Thanksgiving than I have been any other year!
xoxo,
S
That salad is calling my name! Where on earth do you find cashews so cheap? The cheapest I can find them is 5.55/lb..
I'm such a fan of your blog it's totally inspiring! I'll be dropping by often 🙂