The Live Green Smoothie Diet

This raw vegan version of a famous and famously delicious Greek Stew is made with fresh tomatoes, seasoned with cinnamon and orange peel, and served up warm and comforting with chunks of zucchini, portabella mushroom, and raw walnuts. Extremely filling and flavorful, this dish takes just a few minutes to whip up. And it passed muster by my youngest son, who has grown up on the authentic meaty version of the “Kreas Kokkinisto”, which is a staple in many Greek homes. 

["Kreas" is Greek for "meat" and "kokkinisto" means "reddened". Normally this is a stew simmered very simply with tomato paste, water, butter, and sometimes orange peel or cumin, and finished with cinnamon.]

The sauce is thick, creamy, and slightly sweet, and is made without the use of any almond milk or hemp seeds – it’s just the tomato and olive oil blended together that make it so luscious! You can use the combination of portabella mushroom and walnuts that I suggest, or use just one of the ingredients depending on your taste and what’s currently in your kitchen.

Everything is warmed up very briefly in the oven (while you prepare the meal and clean it up), and can be enjoyed with the addition of some raw dehydrated bread or crackers if you’d like, or some toasted Ezekiel bread if you’re after a “rawish” meal. Personally, a small plate satisfied me by itself.

This is definitely an instant personal favorite. And fills me again with wonder at the amazing ways that simple, living, high-water-content foods can be deliciously combined!

This type of raw and living cuisine is still entirely on the cutting edge frontier, and it’s always exciting to create something that I know cooked-food-lovers would be able to enjoy!

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