Raw Food Recipes Menu: March 31, 2013
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
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.
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.
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.
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.
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.
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
total protein: 15 gr