serves 2 ~ $2.25 per serving
is so simple and is delicious and super healthy for breakfast. It’s the very
beginning of citrus season so oranges are exceptionally tasty right
now as well.
- 1 head romaine, chopped ($1.70)
- 1 orange, peeled and sectioned ($.50)
- 1 banana, sliced ($.30)
- 2 tablespoons sliced onion
- 2 oranges, peeled and sectioned ($1.00)
- 2 tablespoons balsamic vinegar ($.20)
- 2 tablespoons maple syrup (or two droppers stevia) ($.40)
- 3 tablespoons tahini ($.40)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- crushed red pepper flakes for the top
- Prepare the salad ingredients.
- Place all the dressing ingredients except the crushed red pepper flakes into a blender and puree until very smooth.
- Assemble the salad ingredients on plates or in bowls. Add the orange sections, banana slices, and onion to the top.
- Pour salad dressing over and add a sprinkle of black pepper or crushed red pepper flakes. I added both.
nutritional information: calories: 256 fat: 15 gr carbs: 33 gr protein: 6 gr
serves 1 ~ $2.15 per serving
- 3 tablespoons ground chia seeds ($.30)
- 4 tablespoons hemp protein powder ($.30)
- 2 bananas, frozen ($.70)
- 1 cup cold almond milk ($.40)
- 2 tablespoons cacao powder ($.40)
- a few drops stevia
- a few chopped pistachios ($.05)
This is a simple, creamy ~ kind of decadent ~ way to start the day, that’s also packed with healthy protein and omega-3s.
In a blender, combine all ingredients except for the pistachios. Puree
until very smooth. Top with a few chopped pistachios, if desired.
nutritional information: calories: 555 fat: 21 gr carbs: 81 gr protein: 26 gr
Black Bean Soup with Sweet Potatoes
serves 4-5 ~ about $2.50 per serving
Egads! This is not raw! But it’s great tasting and healthy, too. This soup, from Dreena Burton’s Plant Powered 15 book, has an irresistible quality, the flavors are deep and
earthy with some sweetness from the potatoes. Don’t let the number of
ingredients intimidate you – they build layers of flavor, but this soup is not
at all difficult to make!
- 1-2 tbsp water
- 1 1/2 – 1 3/4 cups chopped onions (one large onion)
- 1 1/2 cups combination of chopped red peppers and green peppers
- 1 1/4 tsp sea salt
- freshly ground black pepper to taste (generous is good)
- 2 tsp cumin seeds
- 2 tsp dried oregano leaves
- 1/4 tsp allspice (rounded)
- 1/4 tsp (or less/more, to taste) red pepper flakes
- 4 medium-large cloves garlic, minced or grated
- 4 1/2 – 5 cups black beans (reserve 1 cup; this is three 14 or 15
- 3 cups water
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp freshly squeezed lime juice
- 1/2 – 1 tsp pure maple syrup
- 1 bay leaf
- 1 1/2 cups cubed (in small chunks, about 1/2”) yellow sweet
potato (or can substitute white
- Chopped cilantro for serving
- Extra lime wedges for serving
- Chopped avocado tossed with lemon juice and dash of salt, for
In a large pot over medium-high heat, add water, onions, red and
green peppers, salt and pepper, cumin seeds, oregano, allspice, and red pepper
flakes. Let cook for 5-7 minutes until onions and peppers start to soften. Add
garlic. Cover, reduce heat to medium, and let cook another few minutes to
soften garlic – if sticking/burning, add another splash of water.
After a few
minutes of cooking, add 3 1/2 cups beans (reserving one cup of beans), water,
tomato paste, vinegar, lime juice, and maple syrup (start with 1/2 teaspoon). Using
an immersion blender, puree soup until fairly smooth.
Increase heat to bring to
boil, add bay leaf and diced sweet potatoes, then once at boil reduce and let
simmer for 20-30 minutes. Add remaining cup of black beans and extra maple
syrup if desired (taste test).
Stir through, let simmer for another few
minutes, then serve, topping with cilantro if desired and with lime wedges.
Also delicious to top soup with some chopped seasoned avocado or a simple
guacamole. Serves 4-5 as main course.
- 1/4 cup walnuts ($.50)
- 1/2 cup raisins ($.50)
- 6 dates, soaked ($1.20)
- 1/4 cup pecans ($.70)
- pinch salt
a food processor with an “S” blade, process the walnuts and raisins
until they are crumbly and stick together. Press into a small tart plate
(the one I used is 5 inches diameter) and chill. Then in the food
processor again, puree the dates with a tiny bit of the soak water until
they form a gooey paste. Spread into the crust and top with pecans.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.