This being New Year’s Eve, the juiced ingredients in this deceptively mild raw punch cocktail are symbolic for celebrating the New Year.

• Pomegranate, a symbol since ancient times of gods and royalty, is a symbol of prosperity and fertility to invoke your expectation of wealth and creative vitality.
• Gorgeously green parsley juice and fresh lime juice, symbolizing the free flow of money and vital energy.
• 8 oranges — oranges to signify the stellar radiance of your beautifully divine Self, and 8, which is the number of power, change, and transformation.
• And I’ve added rose water in my version (optional in yours), personally signifying the Divine and the Sublime.
• You can also add a pint of strawberries in your final blending, to add a redder hue and to signify the emergence of Love in the coming year.

You don’t need to add alcohol to enjoy this beverage… just leave out the vodka and enjoy it in a lovely glass to make any alcohol-free evening more festive. And if you’re seeking libations a bit more potent, this recipe is (as written) more mild, a punch with less bite.

Actually, with alcohol, I’ve always been of the “more is less” mindset — make it strong, I say, so you really know what you’re drinking, that way you’ll be much less inclined to over-imbibe. But whatever your pleasure, you can adjust the booze-to-juice proportions according to your own inclinations. Just enjoy… cuz this is 100% pure fresh-juice cocktail is wonderfully enlivening!

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Former Girl Scout that I am, I’ve quite a few memories of scampering about the Minnesota woods on camping exhibitions equipped with baggies full of homemade “gorp” (a combination of peanuts, raisins, M&Ms, and other portable goodies for munching on-the-fly).

Even as a non-camper, it’s a good strategy to make a nice raw equivalent and keep it on hand for snacking, or to tuck into your bag for “just-in-case-I’m-stranded-without-anything-healthy-to-munch-on” when you’re on-the-go, or even for enjoying with a glass of wine instead of cheese.

If you frequently get a craving for crunchy food, and an apple or carrots Just Will No Do, make this and keep it about. It’s also salty… a great appeal for those like me who find sweetness abounding in the raw world and are left looking about for the grounding quality of savory foods.

You can switch up the ingredients in this recipe to accommodate your tastes and what you have on hand. But the key is that you moisten and salt your chosen ingredients, so that the salt sticks satisfyingly to each piece.

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This sweet and nutty recipe is just zippy-quick…no need to strain the hemp seeds to make a nice creamy milk. You just whip a few ingredients up in your blender, pour over sliced bananas, sprinkle with cinnamon, and you’re eating. Excellent for on-the-go adults (are any of us NOT “on-the-go”??????) and moms looking for truly healthifying recipes for their children.

Hemp seed milk is a great way to enjoy all the healthful benefits of hemp: the protein, the essential fatty acids (EFAs), the calcium, and all kind of other phytonutrients. It’s one of the most perfect superfoods on the planet, and has a creamy, milky, nutty taste and texture when blended.

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This recipe is definitely a Christmas gift to me from my generous culinary muses, who know very well that I’m an unrepentant vanilla whore ever in pursuit of raw vegan recipes that can showcase vanilla the delicious way that milk can. If I were in biblical times, I’d go sacrifice a goat or something in gratitude. Things being as they are, however… I’ll just drink another glassful with thanks. The smile on my face says it all.

Am so glad I found the last bit of Tahitian vanilla I’d given my mother on a previous visit, lurking patiently in the back of her spice cabinet for this very day.

Creamy, light, refreshing, with a neutral-tasting backdrop that allows the vanilla to shine without competition, this shake/raw smoothie recipe is one to memorize and show off to your non-raw friends. Frequently.

*slurp*… I am in awe.

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Here is a “blended salad” type of Live Green Smoothie, loaded with salad vegetables, but it’s very mild… not at all like a V-8 cocktail. Goji berries, cold-pressed coconut oil, and a bit of agave nectar (or raw honey) softens and melds the flavors into a gently-flavored smoothie that’s chock-full of good things.

With some humor, I noticed that it also had the same coloration as my parents’ granite countertop.

 [private]

Recipe for: Mild “Goji-Veggie” LGS

A Live Green Smoothie/Blended Salad With Goji Berries

• 1/2 red pepper
• 1 medium tomato
• 1 stalk celery
• 1 tablespoon goji berries
• 1 tablespoon cold-pressed coconut oil
• 1 tablespoon agave nectar or raw honey
• 1/4 teaspoon quality natural salt, such as Himalayan Crystal salt
• water to 32 oz. (about 2 cups)
• 1 cup ice (optional)

Blend everything up and drink!

This is an excellent base recipe for other additions. As the flavor is quite mild, you can intensify it by adding just a wee bit of red onion, scallions, and/or garlic, and a splash of raw, unpasteurized apple cider vinegar. Add chile or jalapeno for heat, or some fresh grapes for a bit more sweetness. [/quote]

After a couple days of over-doing the holiday feasting, this is a great refresher and digestif to help repair some of the damage and get things moving in the right direction again!

Goji berries, cold-pressed coconut oil, and either agave nectar or raw honey help mellow out the boldness and bitterness of the grapefruit. After drinking a tall glass of this, you’ll feel invigorated and refreshed… I promise.

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While I’m visiting family in Florida this holiday week, I continue to be inspired by the abundance of fresh citrus that’s available. The grapefruits have caught my eye and I decided that a refreshing fruit salad was in perfect order, due to… er… a little excess feasting with the fam today. Heh.

Thing is, while I enjoy the natural bitterness of grapefruit, I didn’t want that bitterness to be the starring role. So, with a bit of mango, pear, and Greek thyme honey, I assembled a delightful cast that contributes both sweetness and a creamy softness to the dish. And removing the membrane from each grapefruit section goes a long way to enhancing pleasure here.

It’s a great little salad. Would love to wake up to it any day, but this evening… it’s serving as a tasty digestif.

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I’m visiting family in Florida right now for the holidays, and when I saw the giant bowls of freshly picked, home-grown oranges, tangerines, grapefruits, and lemons in their kitchen, I knew straightaway that citrus was going to figure prominently in a few of my recipes this week! Then my mom asked me to show her how to make some tasty raw chocolate goodies, and I knew the first thing I wanted to make: these deliciously juicy chocolate-dipped tangerine slices!

What a great combo… the sweet, juicy tang of tangerine with luxurious dark chocolate. And so easy… you whip up the chocolate in minutes, dip the fruit twice, and store the plate of treats in the fridge. Nothing complicated, other than waiting a few minutes in between dips for the chocolate to harden in the freezer.

When you bite into these babies, the delicate hard-chocolate shell crunches into the cool sweetness of the tangerine for a juicy bite that’s both refreshing and just slightly decadent! And if you can find “tangelos” at your grocer’s instead of tangerines, even better — you won’t have to spit out a pip when you’re done!

I brought this plate over to my brother’s for dessert and left the plate unattended in the kitchen, only to find it half-demolished just moments later by all the kids who’d gotten to it before dinner was served. But with this recipe… all natural, rich with undenatured nutrients… who cares? Was probably the healthiest thing they ate all day.

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Warm, comforting, quick (like most of my recipes…), this creamy-white freshly made corn chowder is a great base for other garnishes. Here, blended hemp seeds contribute “milkiness”. And I’ve blended up some sweet red pepper into a small portion of the soup for a garnish.

Alternatively, you can leave the soup plain and just garnish with some freshly cut corn off the cob and a few scallions. This soup would also be great with fresh cilantro and a bit of chile.

If you’re trying to stay as “raw” as possible during the winter months, my advice is to learn as many ways to make Warm Live Soups as you can. Made in minutes, you can enjoy soothing warmth and still flood your body with living enzymes and un-denatured nutrients.

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Yumm-ee! Make this warm live soup and quit yer bellyachin’ about “being cold” while trying to “be raw”.

It is entirely possible to make deliciously warm soups that are tasty and truly “undenatured” (my officially favorite food-related word, now).

Don’t get me wrong. I’m not a 100% rawee. I love a good hot soup that’s been bubbling away for a couple hours on the stove. Crikey, I still make the meanest (organic, certified humane) chicken soup there is. But undenatured food is where it’s really at, if you’re after maximal LIFE ENERGY, maximal FLOW in your life, maximal EASE. And that’s why all this “live, green, raw” stuff is so compelling!

And so, however I can pioneer and share ways to enjoy “Warm Live” soups… I’m so there. And this is a gooooood one.

With this recipe, within no more than 5 minutes you’ll have a warm, comforting, enlivening soup in front of you. You can enjoy it plain, of course. But in my fantasy life, I’m more inclined to enjoy it with the perfect raw, dehydrated flatbread. However, since I absolutely detest the taste of flax seed, which is pretty much used in all raw flatbreads, I’ll  temporarily sway my allegiance to organic tortilla chips. And if I’m feeling particularly gourmet, to a fabulously baked “euro-bread” of some sort.

But this is a very soothing, comforting, mild, and tasty soup. It is not over-spiced, but is instead quite mellow. It’s naturally sweet, gorgeously yellow-orange; hasn’t any turmeric added, but certainly you can rectify that on your own initiative; and it’s WARM.

That’s the key, isn’t it? It’s winter, and intuition tells you that you should be eating WARM food. So do it… make it HOT even, only JUST.HOT.ENOUGH that you can handle it with your bare hands, without hurting your own living tissue. And if you’re not hurting your own living tissue, by my own albeit arguable logic, you shouldn’t be hurting the living tissue (i.e., ENZYMES) that exist in the food before you.

If you want a spicier curry of a soup, add chile, add ginger, add fenugreek. But if you want a warm, comforting soup chockfull of living nutrients… this is a great one.

I’m in love.

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