January 2, 2011



Pecan Pie
serves 2 ~ $1.45 per serving
1/4 cup walnuts ($.50)
1/2 cup raisins ($.50)
6 dates, soaked ($1.20)
1/4 cup pecans ($.70)
pinch salt
Maybe this is taking the idea of breakfast pie too far. But, nah, not really. It’s still just nuts and fruits, which seems to be a good way to start the day. 
In 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.
The amounts can be easily increased to make a larger pie for a more conventional dessert.
calories: 396
fat: 17 gr
carbs: 80 gr
protein: 5 gr
Creamy Cucumber Soup
serves 2 ~ $.77 per serving
1 cucumber ($.60)
1 avocado ($.78)
1/2 medium onion ($.05)
1 clove garlic, pressed
2 tablespoon olive oil ($.10)
1 cup water for blending
salt and pepper to taste
red pepper flakes
My little local grocery has had avocados on sale for the past few weeks or so and I’ve been making all sorts of things with them, but one of my favorites is creamy soups. The cucumber adds a summery feel, too, even here where we have a foot and a half of snow!
Finely dice a 2 inch piece of cucumber and set aside for later. In a blender, puree rest of the cucumber, avocado, 1/4 of the onion, garlic, and olive oil. Chop the cucumber and avocado first to make blending easier. Add the water as needed for blending. Let this blend for a minute or two, to get really creamy. Salt and pepper to taste. Top with a bit of the reserved diced cucumber and onion. Sprinkle with red pepper flakes and add a small drizzle of olive oil, if desired.
calories: 292
fat: 29 gr
carbs: 12 gr
protein: 3 g
Baby Greens with Clementines and Mustard Dressing

serves 2 ~ $2.40 per serving

1 8 oz bag baby greens ($2.99)
3 clementines, peeled and sectioned ($.75)
1/4 cup walnuts ($.25)
1/2 red onion, chopped ($.20)

2 tablespoons olive oil ($.20)
2 tablespoons agave ($.20)
2 tablespoons brown spicy mustard ($.20)

salt and pepper to taste

Lately, I just can’t get enough of greens and citrus together. This is a very simple salad that gave me a much needed reminder of spring.

To make the dressing, whisk together the olive oil, agave, and mustard. Toss with the baby greens, clementine sections, red onion, and walnuts.

calories: 342
fat: 24 gr
carbs: 28 gr
protein: 8 gr


Strawberry Pie

serves 6 ~ $1.04 per serving

1 pound strawberries ($2.08)
3 tablespoons agave ($.60)
1 tablespoon lemon juice

1 cup walnuts, soaked and dehydrated ($1.00)
1 cup banana slices, dehydrated (about 4 raw) ($.60)
pinch salt

1/4 cup walnuts ($.25)
2 dates ($1.00)
2/3 cup water
1/2 teaspoon vanilla
pinch salt

In a food processor with an “S” blade, process the walnuts and dehydrated bananas with a pinch of salt until the mixture starts clumping together. Spread and press onto a plate for a more rustic effect, which is what I did, or use a regular pie or tart plate.

In the food processor, add about a quarter of the strawberries and process with the lemon juice and agave until well pureed. Just like chocolate needs a dash of salt, I’ve found that strawberries really benefit from a tiny bit of lemon.

To make the walnut cream, in a blender puree 1/4 cup walnuts, 3 dates, and enough water to process, about 2/3 cup. Puree until very smooth and creamy.

Slice the remaining strawberries and add arrange on top. Spoon on some of the walnut cream. Cut into wedges and serve.

calories: 327
fat: 16 gr
carbs: 47 gr
protein: 5 gr


Total cost for the day: $5.66
total calories: 1,357
total fat: 86 gr
total carb: 163 gr
total protein: 21 gr
Question of the Week

What are your hopes and plans for 2011?


20 Responses

  1. Cynthia says:

    Oh my! I just back from a 12 day camping trip and theres no fresh fruit anywhere. So I made your Breakfast Pie and it satisfied me so much that I will be able to endure my journey to the market.While on my trip I was able to visit my SIL. We are both huge followers of yours. You have inspired up to continue on our journey. We both grew up in Michigan and know how hard the winters can be but you just make it look easy. I have a question to ask we are planning a trip this Spring to the Creative Health Institute for the CHI Raw Chef 1: Foundations weekend. I was wondering what you know about the classes. It's practically in your back yard so I thought maybe you have been through this program. If you have any suggestion you could email me at bkandck@netzero.net. Thanks so much and my plans for this year are to stay raw and enjoy life.

  2. Kevin says:

    I just made your creamy cucumber soup and it was amazing! Thank you so much. Your blog is a recent discovery and it's fantastic – inexpensive but tasty raw recipes, and a whole day's menu. Yum! Thanks for taking the time to share your culinary skills and great ideas with us.

  3. TamiJean says:

    Hello! I'm a new follower – some recent dietary changes in my household necessitated some hasty recipe and grocery re-arrangements, and your blog has become one of my new lifelines. Thank you so much!

    Flagging that strawberry pie recipe for later use!

  4. Strawberry pie is my fave! Let alone strawberries and cream pie!

  5. Anonymous says:

    Must. Make. Pecan Pie. It looks amazing!

  6. Hi Cynthia, I don't know a whole lot about the CHI classes – never been there myself – but they look pretty interesting & I've heard good things about them.

  7. bitt says:

    What a day! I love the idea of breakfast pie.

  8. Antony says:

    A pie at the beginning and the end of the day – what could be better?

  9. griffen says:

    yum, i want to start my day off with pecan pie 😉

  10. Ok, so I can totally have that pecan pie for one of my mini meals! YUM!

    .. and using banana chips to make the crust.. very interesting. I love your meals!

  11. HiHoRosie says:

    that strawberry pie I want! Looks incredible! One of my plans for this year is to make more raw food. I'm hoping to make one of your soups this week. I'll let you know how it goes. 🙂

  12. Noel says:

    I just discovered your blog, and all I can say is please, please never go away. Great recipes AND pricing AND nutrition info? Did I create you from my brain? Seriously. Can't wait to see what you come up with next.

  13. Anonymous says:

    LOVE your blog — I was raw for a short period and am gearing up to get back on the wagon and your website provides so much motivation! Just one thing, and not to nit pick, but as a third generation mustard-maker… mustard isn't raw [I'd never let that stop me, though]

  14. kt says:

    I hope to someday be as creative as you. I am so excited about trying banana chips in a pie crust! Thank you, once again, for sharing such lovely menu ideas.

  15. kelli says:

    two pies in one day. love it.

    the last time i made a raw pecan pie was nye of last year. it's been WAY too long!

  16. Jeanette says:

    I made this dessert tonight but I used your chocolate truffle insides for the base, that was a GREAT idea!

  17. I just found your blog and love it. One of my goals for this year is to eat local, so I think your site will be a big help!

  18. Rren says:

    Just made the cucumber avocado soup. I recommend adding in a bit of celery to add in a natural sodium. 🙂

  19. michaela says:

    I love your blog! Your pictures and recipes are beautiful. I will definitely link a couple of your recipes to my blog. Edibleevolution.blogspot.com
    check it out and let me know what you think

  20. April says:

    Just made the soup but substituted zucchini for the cucumber because that's what I had and it was delicious. It's the first soup I've made in my new vitamix.