December 12, 2010
Breakfast
Apple Slices
serves 2 ~ $1.75 per serving
4 apples, sliced thinly ($2.00)
2 tablespoons agave or other liquid sweetener ($.40)
tablespoon lemon juice ($.10)
1/4 teaspoon cinnamon
4 dates ($1.00)
2 tablespoons water
It’s beginning to look a lot like Christmas! We had several inches of snow and everything is white … and cold. It doesn’t seem like it would be, but this is a good time for bargain hunting at the grocery store. Practically everything was on sale this week. Apples, citrus, and tropical fruits can be found on sale at excellent prices this time of year.
For the apple slices, it works out well to toss them in the dehydrator the night before. By morning, they’re done. Just whip up a bit of sauce, if desired, and enjoy.
Slice six apples about 1/8 inch thick, removing the seeds and any hard bits in the center. In a medium bowl, whisk together the agave, lemon juice, and cinnamon. Add the apple slices and toss to coat well. Lay out on dehydrator sheets (I used unlined ones) and dry overnight. They’ll be leathery when warm and will get crisper as they cool off.
The sauce is just a couple dates and water for blending. I used a small bullet type blender and processed them until smooth.
calories: 380
fat: 1 gr
carbs: 100 gr
protein: 2 gr
Lunch
Froodles
serves 2 ~ $2.23 per serving
1 papaya ($1.29)
1 mango ($.88)
1 cucumber ($.31)
1 medium onion ($.10)
1 avocado ($.88)
crushed pepper flakes
papaya seeds
papaya seeds
2 tablespoons lime juice ($.40)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.40)
1/2 teaspoon salt or to taste
1/2 teaspoon salt or to taste
pinch cayenne
Who doesn’t like making up names for raw recipes? I sure enjoy it … almost as much as I like fruit noodles. Froodles were inevitable.
Peel and then shave, grate or cut the papaya, mango and cucumber into small ,noodle like strips and arrange on plates (this is how I cut my noodles). Sprinkle on some finely diced onion , chopped avocado, crushed pepper flakes, and papaya seeds (they have a slightly peppery taste). Then, whisk together the lime juice, olive oil, agave, salt, and cayenne until emulsified. Spoon over the fruit noodles.
calories: 401
fat: 25 gr
carbs: 47 gr
protein: 5 gr
Dinner
Salad with Fruit
serves 2 ~ $2.83 per serving
Salad with Fruit
serves 2 ~ $2.83 per serving
1 small head romaine ($1.29)
1 bunch arugula (1.29)
1/2 papaya ($.65)
1/2 mango ($.44)
1 avocado ($.88)
1 carrot
1 medium onion, finely diced ($.10)
crushed pepper flakes
2 tablespoons lime juice ($.40)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.40)
1/2 teaspoon salt or to taste
pinch cayenne
I still had some papaya and mango, and just a bit of arugula left growing, and decided to make a salad. It’s basically the same ingredients as froodles with just a few changes, over lettuce.
Chop the romaine and arugula. Grate the papaya, mango, and carrot (I used my food processor). Add the onion and avocado on top, and sprinkle with some crushed pepper flakes.
For the dressing, whisk together the lime juice, olive oil, agave, salt (to taste … I used about a half tablespoon), and cayenne. Pour over salads and toss to coat.
calories: 398
fat: 22 gr
carbs: 53 gr
protein: 6 gr
Dessert
Chocolate Pecan Ice Cream Cake
serves 8 ~ $1.79 per serving
1 cup walnuts ($3.00)
1 cup raisins ($1.50)
4 tablespoons cacao or cocoa powder ($.80)
pinch salt
3 ripe bananas, sliced and frozen ($.45)
1 cup coconut milk (equal parts coconut flesh and coconut water, pureed until smooth in blender) ($1.50)
1 avocado ($.88)
4 tablespoons agave ($.80)
4 tablespoons cacao or cocoa powder ($.80)
pinch salt
5 ripe bananas, sliced and frozen ($.75)
1 cup coconut milk (equal parts coconut flesh and coconut water, pureed until smooth in blender) ($1.00)
1/2 teaspoon vanilla
1/2 cup pecan pieces ($2.00)
1 cup chocolate chunk pieces ($1.60)
cacao powder
chopped pecans
I really like to keep things simple. This is the cake I made for my grandson’s birthday party last week. I fiddled around with it on my own, but really should have gotten Heather Pace’s ice cream cake book to work from! Even so, it turned out well and everyone liked it. Even after several years, some friends and family are a little wary about this strange vegan food I make, but I think they’re getting used to it.
Since this was intended for several people, I made it using an 8″ springform pan. Because I wanted it taller than the pan, I used a piece of cardboard covered with waxed paper and rolled it I tto the size of the inside of the pan. aped it up and slipped it inside. I used this to extend the height of the pan and make a taller cake.
This is put together in three layers. The first layer is a nut and raisin crust. In a food processor fitted with an “S” blade, process the walnuts, raisins, cacao, and salt until it begins to stick together. Pour into the bottom of the lined springform pan, distribute evenly, and pat into a crust.
The second layer is chocolate ice cream. Combine all ingredients in a blender and puree until very smooth. Pour over the chocolate crust layer, smooth, and freeze for about an hour.
The third layer has both chopped pecans and chocolate chunks mixed in.The chocolate chunks are made from 1/2 cup cacao powder, 1/2 cup cacao butter or coconut butter, 1/2 cup agave, and a pinch of salt. Melt over a double boiler, spread out in a layer on parchment or waxed paper and chill in the freezer. Break or cut into small chunks when hardened.
In a blender, puree the bananas, coconut milk, and vanilla until very smooth. Because the bananas are frozen, the ice cream will be a little fluffy and like slightly melted soft serve. Stir in the chopped pecans and the chocolate chunks and mix gently. Pour on top of the first layer, smooth the top, and freeze.
I let the cake firm up a little, and then added some cacao powder and chopped pecans to the top. Put back in the freezer until about a half hour before serving. Allow to thaw slightly and serve.
calories: 448
fat: 31 gr
carbs: 58 gr
protein: 6 gr
Total cost for the day: $8.60
total calories: 1,627
total fat: 79 gr
total carb: 258 gr
total protein: 19 gr
total protein: 19 gr
Happy Winter!!
(brr!)
Question of the Week
How do you stay warm while raw in the winter?
Omygoodness! that ice cream cake looks to die for! I am freezing right now, I think I'll warm up with some herbal tea!
Froodles! I love it! Now you have me tempted to run a mango through my spiralizer…but I don't know how I'd work around the pit. Maybe in two large chunks? I'm just terrible with a veggie peeler.
I really love how your salads and entrees are simple, but with simple ingredients used in super interesting ways. That way, you get the natural goodness of the food and some stimulating creativity.
My first winter while I was raw I was extremely cold. Cooked food didn't sit well with me so I kept at it. Turns out I had a thyroid issue and it was making me really cold (it's a common symptom). I don't stay 100% raw anymore. If I want a hot soup, I do it. But tea is a great warm drink too.
Wow! What a divine ice cream cake. It looks so doable. I also enjoyed your combination of fruit and cayenne. It reminds me of buying mangos sprinkled with cayenne in Mexico.
What a beautiful raw cake!! I love the simplicity of your recipe, so many raw recipes are just too "busy" if you know what I mean; takes the fun out of raw food prep at times. I love all of your recipes because they are delicious and beautiful to look at too.
I stay warm by layering clothes…I still eat all of my cold raw food throughout the winter. I don't crave warm foods when it is cold outside, instead I like a slightly hot cup of herbal tea w/ raw honey.
Peace and Raw Health,
E
Oh my goooodness Lisa! Your ice cream cake looks divine. The wintery scene looks much like what I see out my windows.
I stay warm with a fire in the woodstove, plenty of hot tea, and warming foods – eating cooked food and animal products have warmed me like no other, after years of being cold all the time.
Thanks for all your great recipes ! <3
I hate to admit it, but after years of experimenting, I actually up my amount of cooked foods in the cooler months. I'm still cold, but not as freezing as I used to be. When I do eat raw foods, I try to eat them at room temp or slightly warmed in a dehydrator. I really like soups this time of year, especially with some cayenne pepper for heat.
cooked grains and veggie soups keeps me warm, and they heat the kitchen up.=)
yesterday i felt like i was coming down with something so i added hot but not boiling water to a bowl of miso, ginger, carrots and celery. it was so nice and warming, and probably close to raw so full of healing benefits. and i feel much better today!
Froodles! I love it..
your cake looks amazing..
If I were raw in the winter I would eat lots of chipotle and ginger and drink hot tea!
I try not sit around too much-the more active I am the warmer I stay, hot tea, and a good hot wood fire to keep the house cozy.
Oh wow you are a genius! I love your blog!! I can't wait to get started on some of these.
As far as keeping warm in the winter months I have to admit, since being macrobiotic before going raw, it's become a habit to eat seasonally as well as locally. So for instance I would not be able to use papaya and mango but would keep the apple and raisins. Last year I was eating coconut a lot but still felt fine in NY Just be careful not to overdo the summer foods, you are teaching your body what time of year it is, and the foods were meant to help you adjust to the climate. No bananas for me and instead of agave, maple syrup. The crushed pepper, cayenne and cinnamon are all warming. Maybe add ginger. I like the ginger tea idea someone had, I just started doing that last week for the first time.
friggen want that dessert. and have ingredients lying around for that lunch froodles. so delish =)
soups! I love hot soups and tea in the winter. and even though that's an ice cream cake I see I would so gobble that up in the middle of a deep freeze. Looks so good Lisa!