October 3, 2010

1 avocado ($1.49)
2 bananas ($.20)
4 romaine leaves ($.30)
pinch of salt, optional

I generally enjoy raw foods best in their simple, juicy, least refined state. This is simple and juicy and requires very little preparation while at the same time feeling just a little bit fancy.

For each serving, slice one banana and half an avocado and wrap in two romaine leaves. An optional light sprinkle of salt can bring out the sweetness of the fruit.

10 oz mixed greens ($1.89)
1 pomegranate ($1.39)
4 oz strawberries, sliced ($.42)
2 oranges, sectioned ($1.00)
1/4 cup walnuts, chopped ($.30)
1 small onion, sliced ($.25)
salt and pepper

dressing

2 tbsp olive oil ($.20)
1 tbsp balsamic vinegar ($.10)
2 tbsp agave ($.20)
1 tsp apple cider vinegar ($.10)

The combination of sweet and savory is hard to beat in my book. I love this salad. The taste tester I tried this out on today said, “It’s like eating food for the first time.” I think I understand what he meant, since this is so fresh and clean while also packed with lots of flavor.

This makes two servings. Divide the greens, putting half on each plate. Add the orange sections, sliced strawberries and onion. Sprinkle with the chopped walnuts and pomegranate seeds.

To make the dressing, just put all dressing ingredients in a small bowl and whisk until emulsified. This should only take a minute or so. It will be creamy and not separated at all when fully emulsified. Add to salads.

four servings ~ $1.89 per serving

ingredients

red pepper and flax taco shells

1 1/2 cups ground flax seed ($.40)
1/2 cup whole flax seed ($.10)
1 red bell pepper ($.59)
1 small onion ($.20)
2 tbsp olive oil ($.20)
1/2 tsp salt

filling

1/2 oz walnuts ($.30)
1 cup mushrooms ($.60)
1/2 tsp cumin ($.10)
1/2 tsp salt
dash chili powder
(adjust seasonings to taste)

2 avocados ($2.98)
juice of 1 lime ($.50)

1 large tomato, chopped ($1.00)
1/2 red onion, minced ($.30)
2 jalapenos, finely minced ($.20)
1 cup greens ($.30)

I’ve seen lots of different recipes for raw tacos, but I’d never tried any of them because I assumed it would be too complicated or time consuming. I found that’s not the case at all. Except for making the shells ahead of time, because they need to be dehydrated, this was really as easy as just throwing some things together.

The shells have to be made the day before. In a food processor, puree one red bell pepper and the small onion. Add the olive oil and blend. The pepper and onion adds another layer of flavor and smells unbelievably wonderful while dehydrating. Add the puree and the ground and whole flax seeds to a small bowl and stir well. Add about a half cup of water to moisten the mix. The outside of the flax seeds will become slightly gelatinous, which makes an easy to work with mix and a sturdy shell when dried.

This will make eight 6″ taco shells. Divide mix into eighths, and spread it in circle shapes on a teflex or plastic dehydrator sheet. Work the mix around with the back of a spoon until it’s about 1/8″ thick and round. Dehydrate for 4 – 5 hours, or overnight.

Once the one side is dry, peel the shell off the sheet. Now fold, dry sides together, but not sharply. The fold should be curved. I used a twist of paper towel to hold the taco shell shape. dehydrate for another 2-3 hours until crispy.

The taco “meat” filling is made with the walnuts, mushrooms and the spices, finely chopped in the food processor using the S blade.

I didn’t make guacamole, I just smashed up two avocados with the juice of one lime. Then, it was just a matter of layering the ingredients in the shells, with the “meat” first, the mashed avocado, then the minced jalapeno, some greens, tomatoes and onions.

1 cup brazil nuts ($4.90)
1 cup water
1 tsp salt
1 tsp basil
1 tsp thyme
juice of one lemon ($.50)
dried or fresh herbs for rolling

1 lb grapes ($1.39)

This “cheez” is amazing, and surprisingly simple to make. In a blender, add all the cheez ingredients. Puree for several minutes until as smooth and creamy as possible (it’s a delicious alfredo sauce at this point). Pour into a jar or other glass container and cover with cheese cloth. Let sit overnight or longer to develop the desired sharp taste. As it sits, the nut “cream” will thicken up as well, making it easier to handle. Probiotic powder, which usually comes in capsules, can be stirred in before it’s left to sit.

Once the flavor has developed to your liking, divide in two equal portions and shape into flattened circles. Place in center of several layers of cheese cloth and form into roughly a circle shape. Wrap each in the cheese cloth and place them in a colander with a weight or weighted plate on top. Put the colander in a sink or over a plate or bowl to catch any drips. A lot of the liquid will be pressed out of the cheez this way. Let it press for several hours.

This doesn’t get gooey, but it will be the consistency of cream cheese. Further pressing can make a firmer cheez.

When it has the desired consistency, remove from the cheese cloth, shape into a wheel and roll in dried or minced fresh herbs. Serve with grapes.

calories: 307
fat: 24 gr
carbs: 22 gr
protein: 7 gr

 

Total cost for the day: $7.47

total calories: 1,518

total fat: 104 gr

total carb: 173 gr
total protein: 29 gr

Next week, we’re going to have a HALLOWEEN party!

 

Raw on $10 is going to participate in something of a blog party, coordinated by the lovely Vanessa at A Fanciful Twist.

 

Last year was ever so much fun over on my art blog … and I’m bringing the creepy fun here this year, too.

What delightful and dangerous delectables will there be? You’ll just have to come back and see!

Questions of the Week

What will you be doing for Halloween? 
How do you handle the candy issue? 
What’s your most favorite part of Halloween?