July 4, 2010

3 bananas ($.45)

flavoring (other frozen fruit or cacao) ($.40)

pinch salt

3 tablespoons ground flax ($.05)

1 tablespoon coconut flakes ($.05)

big pinch cinnamon

pinch cayenne (optional)

drizzle of agave, maple syrup, or coconut nectar 

I hope everyone had a wonderful holiday. Our weekend included our kids, fireworks, and chocolate pie … so it was good. 

Bananas and flax seed, that’s all this is. But when it’s called fried ice cream, it sounds truly decadent.

Make a batch of banana ice cream in your preferred way. For this, I took the bananas, cacao, and salt and pureed in the food processor until very smooth, then froze until firm. You can use frozen bananas and and the food processor, or use an ice cream maker. Whichever method you use, freeze the ice cream until it’s firm. Mix together the flax, coconut, cinnamon, and cayenne. Then, scoop the ice cream into a ball and roll each ball in the flax blend. Drizzle with a bit of your choice of sweetener.

 

1 head romaine or leaf lettuce, chopped ($1.89)

1 peach, sliced ($.89)

1 tomato, sliced ($1.25)

1 red onion, sliced ($.59)

2 tablespoons olive oil ($.20)

2 tablespoons agave ($.20)

2 tablespoons balsamic vinegar ($.20)

This is as simple and easy as it looks and takes just minutes to put together. 

Arrange the lettuce on a plate, add peach, tomato, and onion slices. Whisk together the olive oil, agave, and balsamic vinegar, divide and pour over each.

 

1 cup ground flax seeds ($.50)

1 cup water

3 medium onions, thinly sliced ($.30)

2 large carrots, grated ($.40)

1 teaspoon salt

3 tablespoons olive oil ($.30)

tomato, lettuce, onion ($2.50)

1/2 cup cashew ($.50)

1/2 teaspoon garlic powder

1 teaspoon agave ($.10)

This received rave reviews today. The bread was about the best raw bread I’ve ever had and it seemed very much like a really good … well, bread. It has to be just right, though. Dehydrated enough to be done, but not too crisp.

Mix together the ground flax seeds and water. Let sit for several minutes to gel. Slice the onions very thinly and grate the carrots (I used the food processor for both). Stir together and add the salt. Spread out on lined dehydrator sheets and dehydrate for about an hour. When it top is a bit dry to the touch, flip and continue drying on the other side. Let dry another couple hours until dry but not brittle. I used kitchen scissors to cut the bread into shapes.

Add some tomatoes, onion, and lettuce, and a dollop of cashew mayo.

To make the mayo, use a bullet type blender. Puree all ingredients until smooth and creamy.