The Live Green Smoothie Diet

This recipe is a basic one to enjoy as-is (it’s delicious and so easy!), or you can add whatever your favorite little extras you’d like, such as chopped sweet red pepper, fresh herbs, fresh corn off the cob, or jalapeno and cilantro.

It’s so versatile, very mellow and comforting, and when the weather is cold you can warm it slightly to jack up the “comfort food” factor, while still retaining the live-enzyme benefits. Something doesn’t have to be cooked and piping hot to convey “warmth”. You can expose this very briefly to a low-temp warm oven, take it out while it’s still comfortable to your bare hands, and it will be a very different experience than if you ate it cold.

You can also eat this by itself with a fork, you can use it as a salsa, use it as a topping (my family enjoyed some of this tonight over their salmon!), spoon it over some cooked & buttered Yukon Gold potatoes… there are so many uses for it, a kind of “live-food staple” you can add to your regular kitchen repertoire.

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Another recipe that reflects the exquisite simplicity when following nature’s natural measuring system: “one tomato, one avocado, one banana, on green onion…”

Banana Guacamole? Is anyone else doing this? Surely it must have been done before, I just never heard of it. Wish I had heard of it sooner. It’s delicious. And with the amount of fresh tomato and chunky, non-mushed, just-peeled banana folded into the guac, the result is a very high-water-content, juicy guacamole.

Aside from what my son pilfered, I ate the whole damn thing for lunch with some organic tortilla chips… and I only wanted more. Crikey it was yummy.

Chalk up yet another great recipe using Utterly Pedestrian ingredients!

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A tomato, a banana, a green onion… who knew these guys made such a great team?

But it’s not so surprising, really… Bananas have been used in all sorts of savory dishes around the world, and tomatoes are technically a fruit. The combo makes me think of fried sweet-banana cuban “maduros” with fresh salsa. But of course… without the calories, the heaviness, the toxicity of fried things.

This dish is quick, luscious, juicy, and I enjoyed the entire recipe myself for a filling meal without the benefit of crunchy side things, such as raw chips or organic tortilla chips. This was entirely satisfying on its own.

And, again… the theme of delicious food made from Utterly Pedestrian ingredients continues admirably. I am pleased.

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Some of my favorite moments are when I try something completely new and find it to be so tasty and satisfying that I wish I’d been eating since I was a kid. This is one of those recipes.

Don’t let the monochromatic appearance fool you… this is wonderful.

Traditional Greek-style seasonings — garlic, fresh mint, cumin, olive oil, fresh lemon juice — combine with the mellow meatiness of fresh chopped mushrooms and the crunchy-juicy sweetness of fresh corn cut off the cob to create a super-juicy, full-flavored-but-still-comforting taste in that mellow way that only comfort food can be.

The filling is gently warmed in the oven at the lowest temperature to slightly sweat the juices out of the mushrooms… but honestly, the mixture was still cool to my touch when I took it out, so “warmed” isn’t precise. “Exposed to heat without damaging the un-denatured aspect of the food” is a better way of putting it. But certainly you could leave it exposed to heat long enough to bring it up the point where it’s slightly warm to your touch… and taste buds. Would be an excellent cold-weather recipe in that regard.

I put these guys into little iceberg lettuce cups because I’m endeavoring to bring a little more respect toward iceberg’s way… and what a perfect match!  But this could be used as a filling for any sort of wrap, and it would make for an excellent salad sandwich filling. Or… just plain as a sidedish. Make a large batch for a buffet… no doubt your guests will go crazy over it!

This recipe feeds one as a meal, and it satisfied. I know because I had it for dinner, without nothing else. And I was quite full afterwards… though I was sorry the yummy experience was over!

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Absolutely delicious and as savory and juicy as a buffalo burger… but entirely raw, living, and vegan. Not only that, it’s made from Utterly Pedestrian ingredients, which is currently becoming a theme for the Live Green Smoothie Diet site.

The more I “jack up the raw”, the more I crave non-sweet, non-chilled, very-savory dishes. And they can be a challenge in the culture of the raw food world.

But personally, I need them, and the kind that can be made now, this “because-I’m-hungry” moment, not after several hours (or days) of soaking-sprouting-dehydrating. So this genre of make-on-the-spot-savory-food-from-utterly-pedestrian-ingredients is becoming a bit of a personal specialty.

This dish, made from plain ol’ button mushrooms, tomatoes, scallions, olive oil, salt and fresh pepper, can also be amped up with a bit more exotic flavor — just use portabellas, shitakes, maitakes, fresh chaga, reishi… you name it, any of your favorite mushrooms.

But failing that, you can also make this for dinner with the commonest ingredients in your local produce section.

One aspect of this recipe is that, after all the ingredients are combined, the dish is heated very briefly in the oven, not to cook but just to sweat the mushrooms a wee bit. As you can see in the photos, this is not a cooked dish, and by the time you spoon the filling out onto your wrap material (red leaf lettuce leaves, here) the dish is entirely room temperature. But just a few moments of warmth allows all the flavors to meld so nicely!

I ate the entire dish for dinner, without anything else… nothing “rawish” added, just what you see here. It was smokin’ delicious. And so juicy it dripped all over the plate and my fingers… just like a good buffalo burger.

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Talk about a quick and uncomplicated dinner…! Alas, I’m munching it for lunch, as is my son, and my mother… so, there’s nothing left of it for dinner!

This is a dish to eat with a fork, at room temperature. Don’t chill it. Let the air, even the sun, warm it a bit, and enjoy it as the main feature of your meal.

If you’re a lover of savory things with watermelon — goat cheese, kalamata olives, red onions, olive oil — you’ll “get” this dish. With a small amount of a creamy-ish dressing made from avocado, garlic, olive oil, and salt, it distributes just enough across the surface of the little watermelon chunks to give a simple savory hit to the taste buds.

And the sauce it makes in the bowl as it mixes with the water from the watermelon is lovely, unctuous. To this Greek, it’s something I’d love to sop up with a bit of fresh crusty bread! Alas… not on today’s menu.

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One of my absolute favorite raw recipes is my Savoy Cabbage/Tomato/Almond Butter Salsa/Chopped Salad. It’s a mouthful, I know, and suffers from an identify crisis when it comes to its name because it can be Just So Many Things! A salsa to enjoy with raw chips or organic tortilla chips… a great filling for a salad sandwich and for nori rolls… something you can serve open-face on toasted Ezekiel bread, even as a canape… and probably more possibilities that escape me at the moment. It’s a mouth-filling, utterly scrumptious combination that makes my mouth water just to imagine it!

However… the recipe requires raw almond butter (which I do not have on hand, and which is easy to run out of) and raw apple cider vinegar (which I also am currently out of).

So… I created this Baby Zucchini Salsa as an homage to the spirit of my beloved Savoy Cabbage chopped salad!

This recipe is super-simple, and you make it from utterly pedestrian ingredients (a favorite thing for me and a priority for this site because I want everyone to learn every possible way one can feed oneself deliciously with raw and living foods in a way never before conceived).

It’s explosively flavorful, rich, savory and salty (with good salt, of course, not that toxic white stuff). And makes you feel like you’ve really eaten something substantial!

When I radically “jack up the raw” in my own diet, the first thing I start to crave is savory, chewy meals. And this definitely fits the bill. Am enjoying it with some organic tortilla chips for my dinner this evening.

At least… what the kids are leaving behind for me! This is seriously kid-friendly, as my little nephews are bearing witness to!

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Who knew that raw broccoli could be so tender? And when paired with this slight sweet Creamy “Ranch” dressing, it’s sweet and almost juicy. And you can make the dressing by itself and use as a dip or sandwich spread.

My 20-yr-old enjoyed nibbling this right along with me. So much for raw green vedge being intimidating to young male adults.

This would make an excellent filling for a raw salad sandwich, and brilliant as a side-salad for the BBQ’d steak crowd! Perfect for summer grilling feasts!

I just ate the greater part of it for dinner.

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Bet you never had watermelon and broccoli together before!

After this recipe, it might become a fave for ya.

This recipe is sweet, crunchy, filling, and substantial. A great one for anyone watching their weight, that’s for sure. You’ll be so surprised how well watermelon and broccoli go together when treated this way!

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 What a great salad. Seriously folks, if you haven’t tried any savory fruit salads, give this one a try! My 20-yr-old son who does not like tomatoes loved it. And the dressing… it’s amazing what you can do with fresh corn and zucchini!

Here we have the sweetness of crunchy watermelon mixed with the slightly acidic zing of tomatoes, but with the tomatoes almost imperceptible once you toss everything up in the Creamy Garlic Dressing. And that dressing… it’s made with fresh corn off the cob and baby zucchini!

This salad isn’t non-fat, but it’s low-fat, with only 1 teaspoon of cold-pressed olive oil in the entire recipe! Both watermelon and tomatoes are great for the heart and rich in phytonutrients that will make you feel great. Not to mention the immune system-empowering garlic in the dressing!

You can whip this all up (including the dressing) in just a few minutes and be feasting in no time… and feel truly satisfied afterwards. That’s what I love so much about savory fruit salads, that’s they convey they are meals and not just snacks or desserts.

If you like both watermelon and tomatoes, get in the habit of keeping them both on hand because there are so many different ways you can combine them for a delicious and filling meal!

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