The Live Green Smoothie Diet

This Live Green Smoothie is pudding-thick, tangy-tart, and chockfull of mango goodness! This recipe is a great way to use up left-over cranberries (or an expense to pick up more and make use of post-Thanksgiving sales).

If your mangos aren’t nice and ripe, you’ll need to add a bit of extra sweetness, but this is definitely a great recipe for over-ripe mangoes. Again… a great recipe to keep in mind for making use of well-priced produce in the “this stuff has been around a shade too long” bin.

And just knowing you’ve got such gorgeous sunny-mango and festive-cranberry colors going into your glass… makes you feel all holiday-ey.

Bottoms up!

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I seriously appreciate dishes that will keep in the fridge for a few days so there’s always something around to dip into, snack on, or use to whip up a quick meal. Cabbage is a great vegetable to work with in that regard, because it marinates well and holds up to dressing. Like a stew, it seems to get better after a day or two.

Since I tend to make my Cabbage/Tomato/Almond Butter salad as frequently as I can, and just relish it however long it lasts (I’m finishing off the last of the most recent batch even as I write this…), I thought I’d try my hand at another slaw-type dish, and am quite pleased with the results!

The dressing in this slaw is creamy and nutty (who needs mayo???), and the grapes and raisins offset the savoriness beautifully. Another great dish you can use as a salsa with chips, or as a filling for a tasty Salad Sandwich, or spoon out onto raw flatbread or toasted Ezekiel bread (if you’re doin’ the “rawish” thing…), or use it as a side dish on your family table or for a raw pot luck!

It’s raw “comfort food” that’s both tasty and rib-sticking!

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Heretofore, all of my pomegranate recipes have been blended or juiced, but here we have the lovely juicy-red gorgeousness of the pomegranate coming out in full color, tossed with a light honey-rose dressing to stain the apples an exquisite shade of pink. 

A perfect side dish for any holiday table… or just make it and keep it in your fridge to enjoy throughout the week and make all your meals a little extra special.

If you don’t have any rose water, you can leave it out. But…the little bit you add does make a fragrant difference. It’s like a dish full of enlivening romance.

Suggested Serving: I enjoyed mine for lunch with a big scoop of Creamy Lemon Raw Ice Cream over top!

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I’m still laughing with glee over this one… it’s mad-crazy delicious, exploding with lemony zing, and as creamy as can be. And took just a few minutes to make from fresh ingredients and a bit of raw cane sugar. And of course, this is entirely without dairy… a true raw vegan recipe for anyone that loves lemon. And for lactose-intolerant non-raw types who are ever in search of great non-dairy desserts and sorbets.

Make it and eat it straight-away, or pop it in the freezer for later… or make a nut crust and fill it with the ice cream to make a frozen lemon cream pie.

This recipe immediately moves into my “top 10 faves”. I may never be without avocados and organic lemons ever again!

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The challenge today: to create a V-8-esque Live Green Smoothie from simple, non-exotic ingredients available at any grocery story, and possibly already in someone’s fridge and cupboard.

Another day, I’ll put up a recipe using fresh horseradish root and a bit of Nama Shoyu unpasteurized soy sauce, and maybe some fresh chili. But for now, we’ve got a great base for a Savory Smoothie/Blended Salad anyone can make using fresh tomatoes, celery, red cabbage, and celery as a base.

This smoothie is a wee bit spicy… but not too much. It’s also a bit creamy, with a mellow, mild taste and a nice zingifyingly zesty finish. 

The fresh garlic in the smoothie is an immune system revitalizer, and hey… we all want a bit more of that these days. Perfect for if you’re feeling a little “wan” of late! And you can always take the zest factor up a few notches with the addition of cayenne, fresh chili, horseradish, and a splash of Nama Shoyu, if you have any of that around!

And of course, you could use this as a base for a nice “Bloody Mary” raw cocktail!

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I am in love with this cocktail! It’s intended especially for Thanksgiving, Christmas, and other Holiday Celebrations, and is a no-alcohol cocktail that tastes very grownup and slightly exotic! It is just the loveliest, festive shade of fuschia and, for those who enjoy cranberries and rose, will ramp up the holiday spirit wherever you make it. I personally guarantee it. 

You make this “Virgin Martini” with a juicer only… no blender. And it’s ready in just a couple minutes. Just make sure you have loads of ingredients on hand for extra batches because one will simply not do!

Have the best holiday celebration ever! And with this cocktail on the table, I know you’ll be driving safely.

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Yah, I know… this vanilla creme tart is green. Well.. let’s talk about that.

I am a serious vanilla-lover. And one of my dreams is to create a raw vegan dessert that can rival vanilla pudding or custard creme — or any of the other fabulously creamy vanilla fillings made in the cooked-food realm. The thing is, without milk as the creamy agent, or eggs or flour as the binder and thickener, the possibilities for creamy vanilla dishes radically narrows.

This is my first vanilla pudding-type recipe, and it uses avocado for its creamy texture and mouth-feel… which is excellent. There is no other fat, other than what’s in some of the hemp seeds used to thicken the creme, and the nuts in the crust.

My marginally-raw kids each independently gave enthusiastic thumbs-up to this dessert, which… believe me… goes a long way. I’m always appreciative of non-raw eaters enjoying my recipes, because as I’ve mentioned elsewhere, my mission is to bring an appreciation of raw and living foods into the mainstream. So I like to hear that mainstream taste buds like what I’m creating.

You can make this dessert and eat it straightaway, on-the-spot, which is an objective I have for almost all of my recipes. But I think it tastes even better (less avocado-y) after it’s had a chance for the flavors to meld in the freezer and even later, after defrosting in the fridge. 

It’s a good dessert to take to a raw pot luck, or to make and keep on hand for when cravings hit or company arrives. And you never have to feel guilty when eating it, because it is too rich to overeat, and so nutritionally rich with minerals, healthy fats, essential amino acids, and healthifying, enlivening enzymes. You could, in fact, eat it for supper…

Just make sure you use the best vanilla extract you can get your hands on. I used a high-quality organic product. But vanilla is the center of the show here, so let it shine bright!

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A superfood smoothie especially great for kids and for those new to raw smoothies, in general. This smoothie is green, made with the superfood blue green algae and an assortment of fresh, sweet fruits, and tastes like a fruity shake!

You can actually use this recipe to make a green smoothie when you don’t have any fresh, live greens in your fridge… just keep some high-quality “super-greens” powder of some kind on hand! Make sure it’s been prepared with care, with low temperatures to preserve the nutrients and enzymes in the greens. And if you can, make it one of the Micro Algaes…marine phytoplankton, spirulina, or blue-green algae.

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The Health Benefits of Blue-Green Algae

Blue Green Algae is one of the best micro algae (marine phytoplankton and spirulina being also on that list). It’s wild-crafted and therefore organic, it’s clean, high in antioxidants, extremely rich in minerals, and has a higher concentration of beta carotene than broccoli. Blue Green Algae also contains between 60 and 70% protein, and provides all of the essential amino acids.

It’s a great energy booster, satisfies nutritionally without lots of calories (so helpful with weight loss), is reported by many to have a potent effect on enhancing concentration and the ability to focus, and is great for managing free radicals in the body and strengthening the hair, skin, and nails.

It’s easy to digest and great for kids, and in a small quantity, or when consume straight-away, doesn’t have any “algae” taste whatsoever. I tend to keep a jar of Blue Green Algae on hand all the time… for when I run out of to marine phytoplankton, my personal fave as far as the micro algae go.

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This unique recipe is extremely simple, has a delicious creamy mouth-feel… and is made with cold-pressed olive oil! There is no melting of fat required. You just whip it up in your blender or your food processor, shape it and put into the freezer to firm up, then cut into pieces. 

I was reflecting on the fats that I use to make raw chocolate — cacao butter, coconut oil, and even fresh avocado when I’m making a pudding, mousse, or my Liquid Brownie smoothie. I wondered how it would be with extra-virgin olive oil… if the flavor of the olives would complement the chocolate. I suspected that there would a natural, if surprising, harmony between the two, because they are both dark, sweet, bitter, and earthy. And indeed, they complement each other very nicely.

This is a recipe you can make quickly, and then keep in the freezer. The chocolate is rich. This is certainly not a chocolate you’ll be gorging on, but the intense flavor and creamy texture will be very enjoyable with a cup of tea or fresh espresso.

It’s also a great recipe to use as a base. You can change the quantity of nibs to include various nuts, seeds, and dried fruit instead (such as goji berries or dried cherries)!

Enjoy!

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“Jack up the raw” over the holidays…without giving up your favorite food or parties!

Make plans NOW to launch 2010 feeling great, not overweight, low-energy, or depressed. Use Angela’s easy-diet 6-week program to make it happen!

Like many raw food enthusiasts, I find that raw, savory comfort food can be a challenge to make on-the-spot, without the use of a dehydrator or nuts. I’ve got nothing against dehydrators and nuts, but my preference is to make savory, non-dehydrated food made fresh with high-water-content foods… meals I can make and eat right away. So when I discover a great combination that offers those qualities, I’m just beside myself with ticklish glee.

This salad is so satisfying, you don’t need anything else to make a meal, just a bowl and a spoon. The portabella gives a “steaky” flavor, and the dressing has a very mild sweetness to it. And while it’s got some “zing”… it still has the mellow, comfy undertone that is necessary in all comfort food. Your body will sing with a feeling of nourishment and lightness afterwards, rather than the lethargy commonly brought on by cooked comfort foods.

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Raw Almond Butter

You will need raw almond butter to make this. Alas, with the advent of required pasteurization for all raw almonds, as per legislation made the law of the land this past year, the cost of raw almond butter has sky-rocketed. I have a source for non-pasteurized truly-raw almonds from Spain, and have been intending to figure out how to use them to make raw almond butter at home with my Blendtec, to see how the cost compares, but as yet I have not. 

So I splurged the nearly $15 for a jar of almond butter that was on sale (if you can believe… normally $22 a jar!) at my local health food store. I plan on using it judiciously for some of my favorite salads, like this one and my beloved Savoy Cabbage Salsa to make some delicious meals. A shame that almond butter is on the leading edge of being impacted by our changing food laws. There just isn’t a substitute for its gentle mellow sweetness.

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Ways You Can Use This Recipe

This is a great dish for a raw pot luck, or to bring to a buffet, a picnic, or to add to some color and unusual variety to a holiday dinner! It would also make an excellent filling for a Salad Sandwich, whether wrapped in a Nori sheet to make a sushi-type roll, or paired with some toasted Ezekiel bread for a “rawish” meal.

I think this is also a good recipe for introducing to non-raw family and friends. It’s an eye-opener as to what’s possible with living foods!

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