The Live Green Smoothie Diet

If you’re a lover of savory fruit salads, here’s a good one, sweet with juicy pineapple, chewy with finely chopped kale, and pungent with both garlic and fresh ginger. A bit of fresh orange juice… and raw macadamia nuts to make a dense, almost mayonnaise-texture dressing… and this becomes an extremely versatile dish.

You can eat this straight, as a salad. You can use this as a salad sandwich filling. It makes a wonderful salsa-like dip for raw crackers or organic tortilla chips. And would be a colorful and unique side dish for a buffet or raw pot luck!

Not the best salad to munch before going out dancing, though.

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If you’re not a drinker, no worries… this is a GREAT combination to enjoy without alcohol! Just wonderful!

There is no tangerine in this delicious martini cocktail, but it tastes like pure tangerine. Made of fresh cantaloupe juice with Meyer lemons and fresh orange juice, this cocktail does not taste like cantaloupe in the least! Some kind of mysterious taste alchemy occurs… and it is one of the prettiest drinks of any kind I have ever seen.

Very delicate. Don’t overdo the vodka. Great for a party. Have enough on hand for a second batch.

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You’ll be so surprised how this tastes… no one would ever suspect that there’s fresh, raw zucchini in it! Talk about a reason to over-plant your garden with squash this year!

You can even make this rich, creamy smoothie utterly non-fat… or luscious-it-up with a bit of raw cacao butter, which really makes a fabulous difference in taste.

What a great, healthy way to get your chocolate fix!

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Thinly sliced, crisp slices of pear tossed with succulent, lusciously juicy red papaya… tossed with the exotic nuance of rose water, with a bit of raw sugar for slight crunch… what a great starter course for any meal, and a lovely one for Valentine’s!

Pair with this Pink Pussycat Martini and you’ve got a great beginning to any romantic evening!

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Who said salsas have to have tomato in them? Certainly not me… Papaya makes a great substitute for tomato in a salsa! This fresh, all-raw recipe would make for an interesting change of pace the next time you entertain.

For my part… I ate it all up just as you see, and it made quite a filling dinner as a savory fruit salad with not a thing on the side. The papaya is ridiculously luscious, and the salad just explodes with flavor, even though it is very simple.

For variety and additional color (as if it need more color…), add some fresh cilantro. But simply as-is, it makes for a tasty dish that’s also, happily enough, wonderful for the digestion and the skin.

And so festive!

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This is one of those recipes I wish I’d known how to make back when I first encountered the whole raw & living food world. Would have made staying “high-raw” so much easier.

This “hummus” is made from raw macadamia nuts and a few other utterly pedestrian ingredients. It takes only a few minutes, and what you get is a hummus I actually enjoy better than hummus made from sesame. It has a “cleaner” flavor, it explosive with garlic, tangy with lemon, and makes either a great dish for dipping or a delicious (and filling) raw sandwich spread!

An excellent recipe for rummaging up a quick supper!

Hope you enjoy it as much as I did…

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This dressing is redolent — as they say — with garlic, and slightly sweet from medjool dates. And utterly scrumptious!

If there are dressings that can make restaurants famous… and if I were a restaurant… I suspect this dressing would make me famous. What a fun idea.

Ya simply gotta make it. Even if it does look a bit like bentonite clay. But, meh… definitely get over that one. Just add a few colorful slices of red pepper, some red onion, maybe some nice home-marinated, sun-cured black olives, and you’ll have a nicely turned-out salad.

And not only does it taste great, but it’s downright medicinal. With all the garlic and the mysterious magic of raw portabella mushrooms, you’ll feel invigorated afterwards. You’ll clear your head and give your immune system a boost. What a great benefit.

I served this to the marginally raw crowd in my house with some fresh garlic bread made with toasted Ezekiel bread, but you could make some with raw, dehydrated flatbread, or serve it with some organic tortilla chips for a rawish meal.

Fabulous. Can’t wait to make it again. *slurp*

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Fast. Non-fat, except for whatever macadamia nuts you throw on top. Quick. Made from just a few basic ingredients. Filling. Delicious.

If there are a few raw quick-meals you want to learn, something like this should be in the Top 10.

You can whip this up for a filling breakfast that will definitely last through til lunch, if you have a busy morning planned. You can have this on the table in minutes for a quick dinner if you need to be somewhere soon, or don’t want something that will weight you down.

And it would make a lovely dessert. I would serve this simple dish at a non-raw buffet, that’s how delicious it is. And with all the baked, choco-fatty stuff people bring to those things, imagine the delight that everyone will experience that they can enjoy something lusciously delicious, creamy, and sweet… without guilt.

The creamy sauce is made with bananas and juicy medjool dates, without any fat or nut milk. And if you have a Blendtec or Vitamix, you can cycle it through a few times until it’s warm, turning the dish into some seriously soothing comfort food.

Seriously… good eats.

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I’m just delighted with this shake. After feeling like a million bucks after yesterday’s maca recipe, and feeling an extra spark in my step today despite a very challenging week healthwise, I was eager to add another maca smoothie option to my kitchen. And this one is something most people could whip up regularly without getting tired of it… and from pretty pedestrian ingredients, once the raw maca powder has been procured!

If you’ve never tried maca powder and have been curious to venture into the unknown, might I suggest you start with this recipe!

Light, frothy, creamy, very vanilla-y… hard, even, to taste the maca.

One of the underlying flavors I always get when I smell maca is a kind of caramel nuance, which makes me thing of vanilla, creamy banana, dates, and aromatic coconut oil, all of which are combined here to a delicious shake a kid would never know was meant to promote energy and health.

I hope you like it.

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… with a virgin recipe for teetotalers.

It’s been awhile since I posted a raw cocktail recipe, and this evening’s frigid temperatures inspired me to whip up something with fresh chiles and a bit of heat. I picked out a nice fragrant Serrano chile for this Tequilatini, and it gave a delicious flavor of fragrant hot pepper (with not a little bit of heat) to this blend of dark tequila, lime, mango, and a few other goodies. Pick out your own chile… Jalapeño, Habañero… whatever’s your fave.

This would be great in hot weather, too… the heat allegedly makes you sweat and cools you off. But tonight, as the temps sink ever closer to zero… I appreciate the sweating for the warmth of it.

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