Raw Food Recipes Menu: March 31, 2013

•  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

 

• 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

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

dressing

• 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