September 11, 2011
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
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
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
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
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. 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

7 Responses

  1. Frannie says:

    What a lovely menu. But you had me at Froodles. I will surely give this a try.

  2. I just had to say THANK YOU for including the protein count with your recipes. As a kidney patient that has to limit her protein intake it is GREATLY APPRECIATED! You RAWK!

  3. Heather Pace says:

    YOu never cease to amazing with fresh simple and delicious food. I esp want a piece of that cake! 😀

  4. Oh wow, I loved all the recipes today. But the Froodles sound especially yummy and new and different to try.

    The cake I will definitely do some sort of spin on, if not literally follow it if I have all those ingredients. What brilliance! 🙂

  5. Priscylla says:

    Wow, Just found this blog and I am blown away but the beauty and simplicity of Raw food! I am learning more and more about Raw food and this blog is exactly what I needed on a tight budget! thank you!

  6. HiHoRosie says:

    That cake! Yum! I've been wanting to dehydrate some apple rings but it's been too warm to run my dehydrator. Soon though as those look like a great breakfast treat.

  7. So nice to see September 11 followed by beautiful pictures and peaceful froodles…. xox