October 17, 2010

Mango Sorbet
serves 1 ~ $2.24 per serving
recipe by Jennifer Cornbleet

1 cup frozen mango chunks (about 1 1/2 mangoes) ($2.24)

This is a very simple recipe from Jennifer Cornbleet’s book, Raw Food for 1 or 2 People. I really like how simple and easy her recipes are to make. I was running low on supplies this weekend, but was still able to make some of her recipes without having to shop. I was able to review this book, as well as her Raw for Dessert book. I really enjoyed both, especially since the recipes are for smaller quantities and ideal for (no surprise!) just one or two people. I was more than happy to be able to chat with Jenny a bit and make a few of her recipes here (recipe instructions are Jenny’s).

Jennifer has trained at, and now teaches at, the Living Light Culinary Institute. She has a raw food company, Learn Raw Food, and does lectures, workshops, and consultations … and her book has sold over 100,000 copies and is one of the most popular raw books at Amazon (yay, Jenny!).

Allow the mango chunks to thaw for 5 minutes. Place in a food processor fitted with an S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Serve immediately.


calories: 202
fat: 1 gr
carbs: 53 gr
protein: 2 gr

Shaved Beet Salad
1 serving ~ $1.95 per serving
recipe by Jennifer Cornbleet

1/2 small beet ~ ($.55)
3 tablespoons lemon herb dressing (see recipe below) ($.30)
2 cups mesclun or arugula ($1.00)
1 tablespoon chopped walnuts ($.10)

Slice the beets paper-thin using a mandoline or sharp knife. Place in a mixing bowl, add the dressing, and toss until evenly coated. Marinate for 30 minutes at room temperature, or up to 12 hours in the refrigerator. Arrange the mesclun on a serving plate. Remove the beets from the dressing and place on top of the greens along with the walnuts, if desired. Drizzle with the remaining dressing left from marinating the beets. Serve immediately.

Lemon Herb Dressing

1/4 cup lemon juice ($1.00)
1 tablespoon minced fresh herbs (parsley, basil, dill, mint, tarragon, or oregano) ($.20)
1/2 teaspoon crushed garlic (1 clove)
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon dijon mustard (optional)
dash black pepper (optional)
1/2 cup extra virgin olive oil ($.80)

Place the lemon juice, herbs, garlic, salt, mustard, and pepper in a small bowl and whisk to combine. Add the olive oil and whisk again until well blended. Store in a cruet or glass jar in the refrigerator. Lemon Herb Dressing will keep for five days.


calories: 285
fat: 24 gr
carbs: 13 gr

protein: 3 gr

Samosas with Mango Sauce
serves 4 ~ $2.05 per serving
1 head cauliflower, chopped ($1.29)
1 yam , chopped ($.50)
1 zucchini, chopped ($.80)
1/4 cup walnuts ($.50)
1/4 cup raisins ($.50)
2 dates ($.40)
2 cloves garlic, pressed
1 cup green peas ($.38)
juice of 1 lemon
4 tablespoons oil
2 tablespoon curry powder ($.50)
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon salt
1 medium onion, finely minced ($.05)
2 jalapeno, finely minced ($.10)
1 mango ($1.49)
3 tablespoons agave($.30)
This recipe has a few more ingredients that I usually use, but it’s still quite easy to put together. It’s also not going to taste exactly like a real fried samosa, but it’s still spicy and yummy.
In a food processor with an “S” blade, process the cauliflower, yam, zucchini, walnuts, raisins, dates, and garlic until pureed. This is a lot and I processed this in a few batches. Mix together with the rest of the samosa ingredients.
Form into cone shapes or triangular patties and dehydrate for several hours, until the outside is a bit crispy but the inside is still soft. To make the mango sauce, simply puree a peeled and chopped mango with the agave and about a 1/2 cup water until smooth. Serve the samosas with a generous dollop of mango sauce.
calories: 415
fat: 19 gr
carbs: 64 gr
protein: 8 gr 
Apple Crisp
8 servings ~ $1.35 per serving
recipe by Jennifer Cornbleet
2 apples, peeled and thinly sliced ($1.00)
3 tablespoons fresh lemon juice ($.50)
2 apples, peeled and chopped ($1.00)
1/2 cup pitted medjool dates, soaked ($1.00)
1/2 cup raisins, soaked ($.50)
1/4 teaspoon cinnamon
2 cups crumble topping (see recipe below)
Toss the sliced apples with 2 tablespoons of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 tablespoon of lemon juice in a food processor fitted with the S blade and process until smooth. Remove from food processor and mix with the sliced apples.
To assemble the crisp, press 1/2 cup of the Crumble Topping into an 8 -inch square glass baking dish. Spread the apple filling on top using a rubber spatula. Using your hands, knead pieces of the remaining Crumble Topping until they stick together. Lay these pieces of topping on the apple filling to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature, or warm in a slow oven or dehydrator. Covered with plastic wrap in the refrigerator, Apple crisp will keep for three days.
crumble topping
  crumble topping
2 cups raw walnuts or pecans ($4.00)
1/2 cup unsweetened shredded dried coconut ($1.00)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup raisins, unsoaked ($1.00)
8 medjool dates, unsoaked ($.80)
1/2 cup whole cane sugar or maple sugar (optional, for a sweeter topping)
Place the walnuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with an S blade and process until coarsely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don’t over process. Add the optional whole cane sugar and process briefly. Store in a sealed container. Crumb Topping will keep for one month in the refrigerator or three months in the freezer.

calories: 300
fat: 12 gr
carbs: 51 gr
protein: 3 gr
Total cost for the day: $6.59
total calories: 1,202
total fat: 56 gr
total carb: 181 gr
total protein: 16 gr

More Jenny
Get the book here … 

Super Squash
This is what we’re picking from the garden this week …

The big one is an Argonaut. The little one is a Waltham Butternut.
The Argonaut is about two feet tall and tastes even better than a regular butternut. Win-win.
Halloween Giveaway Winners!
The eBook goes to … Sylvia!
And the tarot reading goes to … Sunshine Mama!
Just shoot me an email at lisacole690 (at) aol.com.
Questions of the Week

What’s the longest time it’s ever taken you to prepare a raw food dish? 
(I once sliced and slaved for four hours over a Matthew Kenney lasagna.)
How do you react to cacao? Some people (like me) find it doesn’t agree with them, but others are fine with it. What’s your experience?

13 Responses

  1. Anonymous says:

    I have to try the Mango Sorbet! I love Jennifer Cornbleet, just the simplest recipes!

  2. Pam says:

    Great looking menu! Congrats to the winners!

    Have a beautiful day! Hugs!

  3. Those Samosas are genius, what a fun way to plate them too! I really appreciate the financial math that goes into eating raw, you give low income students raw hope! thanks

  4. bitt says:

    Everything looks great!

    I have spend hours on raw recipes, but typically the tricky ones are the ones that require timing and hours of dehydrating or freezing. None of these are necessary to eat of course, just fun.

    Cacao reacts well with me in moderation. It actually is quite helpful to me that time of the month since it helps with hormones. The rest of the month I can take it or leave it.

  5. Antony says:

    Lovely and I bet totally delicious 🙂

  6. Everything looks awesome! I have one of Jennifer Cornbleet's books and videos. I like that she makes everything so easy and you do too:) Great Blog!

  7. HiHoRosie says:

    Yummy eats – those samosas and apple crisp look super!

    Congrats to the winners!

    I have spent more than my fair share in the kitchen over a meal. Some that didn't even turn out as super as expected. That's always a bummer but these days I don't have the luxury so much so it's been awhile since I've spent more than a 1/2 hour on something.

    And cacao I'm fine with. I don't eat it all the time so maybe that's why but definitely haven't experienced any probs with it. Sad for those (like you) who do!

  8. Anonymous says:

    I'm bored with your reposts…. don't wanna blog anymore do ya?

  9. kelli says:

    the apple crisp looks really yummy. can't believe i haven't made an apple related dessert yet this season!

    i've also spent a really long time making raw lasagna. it definitely helps to spread the prep up over 2 days, or find someone to help.

    i'm not a big chocolate person (meaning i can take it or leave it most days), though i love cacao and often experience bliss while eating it!=) i consume cacao in moderation and haven't seen any adverse reactions.

  10. Anonymous says:

    Once I slaved for HOURS over a Russel James lasagna! It was good, but I couldn't believe how long it took.
    Also, I love cacoa. I put it in raw trail mix, raw cookies, smoothies, you name it. Gives me energy.

  11. Oh my…sometimes I'll spend a whole day preparing a variety of items…but I love it. And I love that you love us so much by showing us more and more and more. YOU are a blessing. :o)

  12. Anonymous says:

    I just wanted to ask where you get your missing 800 calories from? Even though I support healthy food choices like eating only raw foods, starvation is unproductive and does not help you with living a healthy life.

  13. Jodi Clark says:

    Yum! Everything looks delicious as usual.