March 13, 2011

Fruit Cereal
serves 1 ~ $.70 per serving

1 banana ($.15)
1 tablespoon walnuts ($.05)
1 tablespoon coconut flakes ($.10)
1 cup almond milk ($.40)
pinch cinnamon

I usually wait until Sunday morning to plan what I’m going to make for the blog. This morning I woke up absolutely certain I had not one single idea … and I was working with fairly low food supplies as well. Raw and vegan foods are really no different from (or more complicated than) any other type of foods, though, and a few meals can be pulled together if there are a few staples available.

This doesn’t contain any actual cereal grains, but does give that same feeling of nice big bowl of cereal and milk. The milk is even sweet and drinkable when finished.

Layer the banana, nuts, and coconut flakes in a bowl. Pour in almond milk. Top with pinch of cinnamon and an optional teaspoon of agave or other sweetener.


calories: 382
fat: 20 gr
carbs: 41 gr
protein: 6 gr  

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

2 tablespoons lime juice ($.40)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.40)
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

Vegetable Noodle Stew
serves 2 ~ $1.66 per serving
1 ripe avocado ($.88)
2 tomatoes ($1.00)
4 carrots ($.50)
1 onion, finely diced ($.05)
3 stalks celery, finely diced ($.30)
1 medium zucchini ($.59)
1 1/2 cup water for blending
salt and pepper to taste
red pepper flakes
olive oil for drizzling
This is my new addiction. Maybe it’s the cold, rainy weather we’ve been having, but right now this is almost better than chocolate. Is there anything really better than chocolate?
I 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.
In 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.
Divide 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.
calories: 292
fat: 15 gr
carbs: 38 gr
protein: 8 gr


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: $6.38
total calories: 1,523
total fat: 91 gr
total carb: 144 gr
total protein: 25 gr
Dollar Seed Giveaway WINNERS!!!

The Sprouts
All certified Organic – Alfalfa, Broccoli DiCiccio, Daikon Radish, Red Clover and Soybeans. 

The Tomato Lover
Tomatillo (paper tomato), Beefsteak, Pink Brandy-wine Heirloom, Sweet Cherry Mix, and Roma  
The Three Sisters Garden
Corn – Super-sweet Sh2 & Silver King Hybrids
Squash – Acorn, Black Zucchini, Butternut, Hubbard, Spaghetti, Yellow Straight-neck
Beans – Blue Lake Pole, Kentucky Wonder Pole, Yellow Wax Beans

You may also like...

14 Responses

  1. shannonmarie says:

    I love the lighting on that soup. I must have some!

  2. Sarah says:

    Wow, I have never won a giveaway. Thank you so much!

    And oh my goodness, that ice cream cake looks deeeeeeelicious. I must try my hand at that one.

  3. aimee says:

    I love the simplicity!

  4. Nelly says:

    the fruit noodle soup sounds and looks so refreshing…yummo!!!

    congrats to the winners…

  5. HiHoRosie says:

    Soup looks great – nice and thick with a touch of spice.

    Great job on the ice cream cake! I have yet to make one. Soon though.

    Congrats to the winners! Time to get those gardens going. 🙂

  6. Erin says:

    So exciting, I have not won anything for years!

  7. VeganLisa says:

    Lunch Froodles are in my future. I really loved all of today's dishes. You're fantastic Lisa!

  8. bitt says:

    What a lucky grandson you have. I love raw ice cream cake.

  9. Elizabeth says:

    Thank you Lisa…I am so excited about winning the seeds! Especially because I FINALLY got one of my square foot garden boxes put up and these seeds will go in the second box I have. I will have to wait until our Fall planting season since I am way down south. SO excited!! Thanks again.
    Your food looks so wonderful. We have back to back birthdays coming up here with hubby and the kiddos, so the ice cream cake is going to be one of their B-day cakes!!
    Peace and Raw Health,

  10. Elizabeth says:

    Hi Lisa,
    The seeds arrived safely today!! I can't wait to look through them. I think I will plant a few of them–those that are heat hardy that is. It is already really heating up down here.
    Thanks again.
    Peace and Raw Health,

  11. I've been reading your blog for quite some time and trying some of your recipes and so far, they've been so delicious, but by far, the one we've liked the most, especially my husband was the breakfast item! I'm linking from my blog to this…so good! Thanks for sharing all your recipes.

  12. Debra says:

    Amazing as always! Everything looks awesome..
    Blessings, Debra
    Raw Vegan Diet

  13. Anonymous says:

    I love your recipes but your carb contents are knocked out of the park for a diabetic like myself. Can you tell me if you have any lower carb raw recipes? Lower meaning 40 to 60 per day.

  14. Melissa says:

    i love your site! everything on looks divine. i've tried a few recipes thus far and they were just delicious. i can't wait to sift through and try more. this march page is incredible!