2 servings ~ $.99 per serving
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.
Garden Salad with Sweet Onion Dressing
serves 2 ~ $2.13 per serving
1/2 head romaine ($.95)
1/2 bunch (or bag) spinach ($1.50)
12 radishes ($1.00)
2 medium onions ($.30)
2 cloves garlic, pressed
2 tablespoons olive oil ($.20)
3 tablespoons agave or agave ($.30)
1/2 teaspoon salt
1/2 teaspoon black pepper
There was an onion dressing I remember using a long time ago and I
thought maybe I’d try to replicate it to go with this salad of greens,
radishes and onions. It was perfect.
For the dressing, puree 1/2 onion, the garlic, agave, olive oil, salt,
black pepper and a sprinkle of crushed red pepper. It can be hard to
make this in such a small batch because the blender just doesn’t work on
such small amounts. I get around that by using a pint sized canning
jar attached to the blade part of my blender. But, you could easily
double or triple the amount and it should store in the fridge for at
least a few days.
The salad is just the romaine and spinach tossed with thinly slices
radishes and onions and topped with the onion dressing and some more red
fat: 15 gr
carbs: 38 gr
protein: 5 gr
10 poppers ~ $.24 per popper
5 jalapeno peppers ($.49)
1 medium onion, minced ($.15)
1 tablespoon olive oil ($.10)
crushed red pepper flakes
Basic Nut Cheez
1 cup nuts, soaked and dehydrated ($1.60)
juice of 1 lemon
1 tablespoon agave ($.10)
1 teaspoon salt
1 teaspoon nutritional yeast
1 tablespoon onion powder
1 teaspoon garlic powder
1 cup water for blending
My son was trying to entice me the other day with some jalapeno poppers.
I admit they did look good, but I knew I could make a raw and dairy
free version that would just as yummy. AND I had a whole bag full of
jalapenos in the fridge.
I started by making a batch of nut cheez. I used soaked and dehydrated
walnuts here, but I imagine that some macadamia nuts would be good as
well. In a blender, puree the nuts and all other nut cheez ingredients
for a few minutes, until smooth and very creamy. Wrap in cheese cloth
and let drain over a colander. Set a plate on top of the cheez and
weight it with something. I used a can of coffee. Let drain overnight.
Slice the jalapenos in half, remove the seeds and ribs, and very lightly
toss with olive oil. Dehydrate for a few hours until slightly softened
(I actually liked them both ways, dehydrated as well as just fresh).
Then fill with nut cheez and garnish with minced onion and crushed red
pepper flakes. Put in the dehydrator for another few hours to warm, if
still have a freezer half full of frozen tomatoes from my garden last
year, and I’ve used them here. In season, we sell our veganic tomatoes
two for a dollar straight out of our garden and that’s the price I’ve
used here. It’s quite a low price, but it’s such a fulfilling thing to
grow food. This time of year, though, tomatoes are quite expensive in
the stores. I talk about freezing and preserving produce for raw in my
ebook, which is available to the right. I’ve really gotten a lot out of
our raw, frozen produce this winter.
a blender, puree until smooth the avocado, tomatoes, carrots, half the
onion, and two stalks of celery. Add as much water as you like to
create the desired consistency. I made mine thick and it was very much
like a stew. Finely dice the other half of the onion and the remaining
celery. Slice the zucchini into noodles using a vegetable slicer or
spiral slicer. I slice the zucchini lengthwise and then use a vegetable
peeler to shave off fettuccine sized noodles.
the soup between bowls, salt and pepper to taste, and stir in the
diced onion and celery and the noodles. Drizzle with a teaspoon or so
of olive oil and some red pepper flakes, if desired. Extra yumminess
can be had by marinating the zucchini noodles for a few hours using
equal parts olive oil, balsamic vinegar, and agave as a marinade.
carbs: 38 gr
protein: 8 gr
blade, puree the avocado, bananas, agave, vanilla, and salt until very
smooth. This will take a few minutes. Process in an ice cream maker
until the consistency of soft serve ice cream. Fold in the pistachios
and freeze until firm.
maker, just freeze the puree and stir every half hour or so until it’s
firm, adding the pistachios just before firm.
carbs: 92 gr
protein: 8 gr
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.