The Live Green Smoothie Diet

As a whole fruit, persimmons are among the most luscious natural creations on the planet when showing off its finest state of ripeness. But something else about them which intrigues me is that they seem to have a tremendous amount of natural pectin, so if you use them in a smoothie the mixture will “gel up” for you if left to sit.

Used with avocado in a pudding recipe, the pudding is extra-fluffy, more like fresh-whipped cream than any other raw vegan dish I’ve rustled up to-date. And because persimmons are actually very mild in flavor, it provides this nifty texture without overpowering other flavors you might like to add, such as… chocolate.  Or even vanilla. Or orange blossom water, which would be lovely here. Like one of Nigella Lawson’s “turkish delights”.

Here, I’ve paired it with simple vanilla (as I recently received a giant quart bottle of delicious Mexican vanilla as a birthday prez from a friend), and it was just wonderful. Another keep as far as raw vanilla recipes. Which says a lot, since those who know my tastes well know I’m an utter vanilla whore who could possibly bathe in any substance that can adequately highlight the celestial fragrance of a good vanilla!

But I’ve given suggested measurements here as well for raw cacao powder and orange blossom water, so… you can take your pick!

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