Breakfast
Fruit Cereal
serves 1 ~ $.70 per serving
1 banana ($.15)
1 tablespoon walnuts ($.05)
1 tablespoon coconut flakes ($.10)
1 cup almond milk ($.40)
pinch cinnamon
I
usually wait until Sunday morning to plan what I’m going to make for
the blog. This morning I woke up absolutely certain I had not one
single idea … and I was working with fairly low food supplies as
well. Raw and vegan foods are really no different from (or more
complicated than) any other type of foods, though, and a few meals can
be pulled together if there are a few staples available.
usually wait until Sunday morning to plan what I’m going to make for
the blog. This morning I woke up absolutely certain I had not one
single idea … and I was working with fairly low food supplies as
well. Raw and vegan foods are really no different from (or more
complicated than) any other type of foods, though, and a few meals can
be pulled together if there are a few staples available.
This
doesn’t contain any actual cereal grains, but does give that same
feeling of nice big bowl of cereal and milk. The milk is even sweet and
drinkable when finished.
doesn’t contain any actual cereal grains, but does give that same
feeling of nice big bowl of cereal and milk. The milk is even sweet and
drinkable when finished.
Layer
the banana, nuts, and coconut flakes in a bowl. Pour in almond milk.
Top with pinch of cinnamon and an optional teaspoon of agave or other
sweetener.
the banana, nuts, and coconut flakes in a bowl. Pour in almond milk.
Top with pinch of cinnamon and an optional teaspoon of agave or other
sweetener.
calories: 382
fat: 20 gr
carbs: 41 gr
protein: 6 gr
![[zdivider.gif]](https://www.rawon10.com/wp-content/uploads/2012/11/zdivider.gif)
Lunch
Froodles
serves 2 ~ $2.23 per serving
1 papaya ($1.29)
1 mango ($.88)
1 cucumber ($.31)
1 medium onion ($.10)
1 avocado ($.88)
crushed pepper flakes
papaya seeds
papaya seeds
2 tablespoons lime juice ($.40)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.40)
1/2 teaspoon salt or to taste
1/2 teaspoon salt or to taste
pinch cayenne
Who
doesn’t like making up names for raw recipes? I sure enjoy it …
almost as much as I like fruit noodles. Froodles were inevitable.
doesn’t like making up names for raw recipes? I sure enjoy it …
almost as much as I like fruit noodles. Froodles were inevitable.
Peel and then shave, grate or cut the papaya, mango and cucumber into small, noodle like strips and arrange on plates (this is how I cut my noodles).
Sprinkle on some finely diced onion , chopped avocado, crushed pepper
flakes, and papaya seeds (they have a slightly peppery taste). Then,
whisk together the lime juice, olive oil, agave, salt, and cayenne until
emulsified. Spoon over the fruit noodles.
Sprinkle on some finely diced onion , chopped avocado, crushed pepper
flakes, and papaya seeds (they have a slightly peppery taste). Then,
whisk together the lime juice, olive oil, agave, salt, and cayenne until
emulsified. Spoon over the fruit noodles.
calories: 401
fat: 25 gr
carbs: 47 gr
protein: 5 gr
Dinner
Vegetable Noodle Stew
serves 2 ~ $1.66 per serving
1 ripe avocado ($.88)
2 tomatoes ($1.00)
4 carrots ($.50)
1 onion, finely diced ($.05)
3 stalks celery, finely diced ($.30)
1 medium zucchini ($.59)
1 1/2 cup water for blending
salt and pepper to taste
red pepper flakes
olive oil for drizzling
This is my new addiction. Maybe it’s the cold, rainy weather we’ve been having, but right now this is almost better than chocolate. Is there anything really better than chocolate?
I
still have a freezer half full of frozen tomatoes from my garden last
year, and I’ve used them here. In season, we sell our veganic tomatoes
two for a dollar straight out of our garden and that’s the price I’ve
used here. It’s quite a low price, but it’s such a fulfilling thing
to grow food. This time of year, though, tomatoes are quite expensive
in the stores. I talk about freezing and preserving produce for raw in
my ebook, which is available to the right. I’ve really gotten a lot
out of our raw, frozen produce this winter.
still have a freezer half full of frozen tomatoes from my garden last
year, and I’ve used them here. In season, we sell our veganic tomatoes
two for a dollar straight out of our garden and that’s the price I’ve
used here. It’s quite a low price, but it’s such a fulfilling thing
to grow food. This time of year, though, tomatoes are quite expensive
in the stores. I talk about freezing and preserving produce for raw in
my ebook, which is available to the right. I’ve really gotten a lot
out of our raw, frozen produce this winter.
In
a blender, puree until smooth the avocado, tomatoes, carrots, half
the onion, and two stalks of celery. Add as much water as you like to
create the desired consistency. I made mine thick and it was very much
like a stew. Finely dice the other half of the onion and the
remaining celery. Slice the zucchini into noodles using a vegetable
slicer or spiral slicer. I slice the zucchini lengthwise and then use a
vegetable peeler to shave off fettuccine sized noodles.
a blender, puree until smooth the avocado, tomatoes, carrots, half
the onion, and two stalks of celery. Add as much water as you like to
create the desired consistency. I made mine thick and it was very much
like a stew. Finely dice the other half of the onion and the
remaining celery. Slice the zucchini into noodles using a vegetable
slicer or spiral slicer. I slice the zucchini lengthwise and then use a
vegetable peeler to shave off fettuccine sized noodles.
Divide
the soup between bowls, salt and pepper to taste, and stir in the
diced onion and celery and the noodles. Drizzle with a teaspoon or so
of olive oil and some red pepper flakes, if desired. Extra yumminess
can be had by marinating the zucchini noodles for a few hours using
equal parts olive oil, balsamic vinegar, and agave as a marinade.
the soup between bowls, salt and pepper to taste, and stir in the
diced onion and celery and the noodles. Drizzle with a teaspoon or so
of olive oil and some red pepper flakes, if desired. Extra yumminess
can be had by marinating the zucchini noodles for a few hours using
equal parts olive oil, balsamic vinegar, and agave as a marinade.
calories: 292
fat: 15 gr
carbs: 38 gr
protein: 8 gr
carbs: 38 gr
protein: 8 gr
Dessert
Chocolate Pecan Ice Cream Cake
serves 8 ~ $1.79 per serving
1 cup walnuts ($3.00)
1 cup raisins ($1.50)
4 tablespoons cacao or cocoa powder ($.80)
pinch salt
3 ripe bananas, sliced and frozen ($.45)
1 cup coconut milk (equal parts coconut flesh and coconut water, pureed until smooth in blender) ($1.50)
1 avocado ($.88)
4 tablespoons agave ($.80)
4 tablespoons cacao or cocoa powder ($.80)
pinch salt
5 ripe bananas, sliced and frozen ($.75)
1 cup coconut milk (equal parts coconut flesh and coconut water, pureed until smooth in blender) ($1.00)
1/2 teaspoon vanilla
1/2 cup pecan pieces ($2.00)
1 cup chocolate chunk pieces ($1.60)
cacao powder
chopped pecans
Since
this was intended for several people, I made it using an 8″ springform
pan. Because I wanted it taller than the pan, I used a piece of
cardboard covered with waxed paper and rolled it I tto the size of the
inside of the pan. aped it up and slipped it inside. I used this to
extend the height of the pan and make a taller cake.
this was intended for several people, I made it using an 8″ springform
pan. Because I wanted it taller than the pan, I used a piece of
cardboard covered with waxed paper and rolled it I tto the size of the
inside of the pan. aped it up and slipped it inside. I used this to
extend the height of the pan and make a taller cake.
This
is put together in three layers. The first layer is a nut and raisin
crust. In a food processor fitted with an “S” blade, process the
walnuts, raisins, cacao, and salt until it begins to stick together.
Pour into the bottom of the lined springform pan, distribute evenly, and
pat into a crust.
is put together in three layers. The first layer is a nut and raisin
crust. In a food processor fitted with an “S” blade, process the
walnuts, raisins, cacao, and salt until it begins to stick together.
Pour into the bottom of the lined springform pan, distribute evenly, and
pat into a crust.
The
second layer is chocolate ice cream. Combine all ingredients in a
blender and puree until very smooth. Pour over the chocolate crust
layer, smooth, and freeze for about an hour.
second layer is chocolate ice cream. Combine all ingredients in a
blender and puree until very smooth. Pour over the chocolate crust
layer, smooth, and freeze for about an hour.
The
third layer has both chopped pecans and chocolate chunks mixed in.The
chocolate chunks are made from 1/2 cup cacao powder, 1/2 cup cacao
butter or coconut butter, 1/2 cup agave, and a pinch of salt. Melt over
a double boiler, spread out in a layer on parchment or waxed paper
and chill in the freezer. Break or cut into small chunks when hardened.
third layer has both chopped pecans and chocolate chunks mixed in.The
chocolate chunks are made from 1/2 cup cacao powder, 1/2 cup cacao
butter or coconut butter, 1/2 cup agave, and a pinch of salt. Melt over
a double boiler, spread out in a layer on parchment or waxed paper
and chill in the freezer. Break or cut into small chunks when hardened.
In
a blender, puree the bananas, coconut milk, and vanilla until very
smooth. Because the bananas are frozen, the ice cream will be a little
fluffy and like slightly melted soft serve. Stir in the chopped pecans
and the chocolate chunks and mix gently. Pour on top of the first layer,
smooth the top, and freeze.
a blender, puree the bananas, coconut milk, and vanilla until very
smooth. Because the bananas are frozen, the ice cream will be a little
fluffy and like slightly melted soft serve. Stir in the chopped pecans
and the chocolate chunks and mix gently. Pour on top of the first layer,
smooth the top, and freeze.
I
let the cake firm up a little, and then added some cacao powder and
chopped pecans to the top. Put back in the freezer until about a half
hour before serving. Allow to thaw slightly and serve.
let the cake firm up a little, and then added some cacao powder and
chopped pecans to the top. Put back in the freezer until about a half
hour before serving. Allow to thaw slightly and serve.
calories: 448
fat: 31 gr
carbs: 58 gr
protein: 6 gr
Total cost for the day: $6.38
total calories: 1,523
total fat: 91 gr
total carb: 144 gr
total protein: 25 gr
i love to see your raw meals- such a feast! my tummy is currently healing from a lot of bad bacteria i caught over a long period of time and will then kick off with a high raw diet.. so missing the abundance of raw food in my diet at the mometn!
I like your meal plans,,,but I would have to eat double the breakfast amount to keep me till lunch and then I would have have the dessert with my lunch, as I do my bigger meal then and then the dinner,,,maybe with another bite or two of dessert 🙂
I'm so excited to see that you are still blogging! After taking a hiatus, a lot of my favorite bloggers have taken breaks too. I can't wait to catch up and start reading your posts again. You always seem to inspire me, and constantly remind me that I need to budget myself more!