Raw Food Recipes June 9, 2013 … plus, a special offer on Meal Plans!

Deviled Avocados

serves 2 ~ $1.81 per serving

  •  3 avocados ($3.57)
  • 1 tablespoon mustard ($.05)
  • 1 teaspoon paprika
  • salt and pepper
  • 1 tablespoon macadamia mayo*

My local store has had excellent prices on avocados over the
last few months, sometimes as low as seventy-eight cents each. The
prices are going up again so I thought I’d do some things with the last
of the lower priced avocados. Getting to know your produce manager can
help you save money … they are who will know what’s coming in season,
what’s going on sale, etc. Also, you can arrange bulk purchases with
them for some produce items.

I used to love the mustardy
taste of deviled eggs. This isn’t identical, probably doesn’t even
qualify as a “faux food,” but it’s still mustardy good. Prepared mustard
isn’t raw … mustard powder to taste can be used instead.

In a bowl, mash one avocado until mostly creamy but still slightly
chunky. Mix in the mayo, mustard, paprika, salt and pepper. Cut the
remaining avocados in half and fill with the mixture. Sprinkle with a
pinch of paprika.

* macadamia mayo

  • 1 cup macadamia nuts
  • 3/4 cup water
  • 1 teaspoon agave
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Blend the macadamia nuts, water, and salt until smooth and
creamy, which may take a minute or two. A personal or bullet type
blender can be used for this.

nutritional information:      calories: 523       fat: 45 gr      carbs: 26 gr       protein: 4 gr

Carrot Pear Soup
serves 2 ~ $1.40 per serving 
  • 2 pears ($1.40)
  • 6 carrots ($1.00)
  • 1 tablespoon onions, chopped
  • 2 tablespoons olive oil ($.40)
  • 1 clove garlic
  • 1/2 teaspoon thyme
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

This is really simple and comes together in just a few minutes,
with the blending taking the most time. Peel, core, and chop the pears.
Peel and chop the carrots. Process all ingredients in a blender until
very smooth. This may take several minutes if using a regular blender.

nutritional information:      calories: 297        fat: 14 gr       carbs: 45 gr        protein: 3 gr

Grapefruit Pear Salad

serves 2 – $2.50 per serving 

  • 1 grapefruit ($.50)
  • 2 pears, sliced ($1.40)
  • 1 small onion, thinly sliced
  • 1 head romaine, chopped ($1.90)
  • 1/4 cup walnuts ($.50)


  • 2 tablespoons lemon juice ($.20)
  • 3 tablespoons olive oil ($.30)
  • 2 tablespoons agave ($.20)
  • pinch nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

The pears and grapefruit made this a nice summery salad that reminded me warmer weather isn’t too far away.

Cut the grapefruit by first slicing off about 1/4″ off the top and
bottom. Stand the grapefruit up on a cut side and slice along the
outside curve of the fruit, cutting away the skin and pith. Use a sharp
knife to cut each grapefruit section away from the membrane. Slice the
pears and onions, and chop the lettuce. Toss together and sprinkle the
walnuts on top. Whisk together all the dressing ingredients and drizzle
over the top.

nutritional information:      calories: 304      fat: 17 gr        carbs: 40 gr        protein: 5 gr

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 ($.70)
pinch salt
4 tablespoons coconut oil ($.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.
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.
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.
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.
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.
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.
nutritional information:      calories: 180       fat: 13 gr      carbs: 15 gr      protein: 3 gr
nutritional information:      calories: 180       fat: 13 gr      carbs: 15 gr      protein: 3 gr
Total cost for the day: $6.29
total calories: 1,304
total fat: 89 gr
total carb: 126 gr
total protein: 15 gr


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3 Responses

  1. Cesca*QB says:

    OMG Lisa…the carrot*pear*soup looks too yummy, I will absolutely try it soon and let you know 🙂
    Have a nice week

  2. Unknown says:

    i made the carrot pear soup yesterday. mine ended up tasting like a mix of a sweet potato and onion and i personally didn't enjoy the taste. i've made other recipies of yours that was tasty. 🙂 so hopefully this one is just a fluke <3

  3. Unknown says:

    i made the grapefruit salad yesterday and that was very tasty! 🙂