The Live Green Smoothie Diet

Archive for the ‘Other Raw Recipes’ Category

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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.

:D

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creamy-raw-zucchini-salad-dressing-and-dip-1

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Lately I’ve been exploring the surprising versatility of raw zucchini. When I discovered that it is neutral-tasting and rather creamifying in raw smoothies, I thought it might make a very nice salad dressing. And I was right! You could even use this as you would mayonnaise, in a salad sandwich.

Here is an excellent base or template recipe you can use to make a dressing or dip using fresh zucchini as the base. To this basic recipe, you could add so many variants the possibilities are staggering… fresh tomato and a bit of raw sugar or honey to make a kind of “French” dressing… or ginger and Thai seasonings… or jalapeño, red onion, and tomato for a Mexican flair. You could dress it up with a bit of miso and seaweed for a Japanese flair, or cumin, coriander, and turmeric for a curried effect, or… well, you get the idea.

But just stick with the basics of this simple slightly garlicky recipe.

I took it and paired it with a bit of chopped portabella mushroom and fresh cilantro, creating an earthy, comforting effect not unlike potato salad… just more refreshing, and certainly far more healthful and enlivening!

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garlic-buttermilk-raw-vegan-dressing-1

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This milky dressing is light and nicely flavored with fresh garlic and olive oil to stand up to any ingredients you’d like to toss in. Paired very simply with fresh finely-chopped kale and hothouse cucumbers, anything would work in this dish: olive, red peppers, red onion, and pine nuts come to mind as great suggestions.

If you like to be able to make dishes that can sit in the fridge for a couple days, this is a good one. Keep it around for snacking and for quick salad sandwiches.

The dressing would also make a nice dipping sauce for fresh veggies!

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Pickles are great. So many uses — by themselves, in or with a Salad Sandwich, on the appetizer or dinner table, to munch on with raw, dehydrated flatbreads… as a garnish or condiment off-setting your main course… chopped up in your “raw vegan tuna” avo-sprout sandwich filling… it just goes on and on.

I already have in mind to enjoy these with my  Savory Mushroom-Almond “Pate”/”Raw Cheese”:D

They’re also so quick and easy to make fresh, why buy the store-bought sort that are loaded with crappy salt, caustic vinegar, and who knows what else? Make it fresh, eat it living… taste and feel the difference. And these make a pretty and much-appreciated addition to a raw pot luck (or other buffet) table!

This is a basic recipe to which you can add all sort of other ingredients to your taste, such as sliced red pepper, finely chopped ginger, a sprinkling of cardamom and/or cumin seeds, garlic, cilantro, chile, jalapeño, and/or turmeric. All of these would do well on their own… or add them all together!

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raw-salted-gorp-1

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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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These look like ordinary nuts, but I assure they are not. This unique recipe coats your favorite nuts in a sweetly savory combination of raw honey, cacao butter, garlic, cumin, and maca, calling up the taste sensation of authentic mexican mole seasonings, tho’ I left out cacao powder to keep them lighter in flavor.

Munch on these by themselves, or add them to salads, Salad Sandwiches, and Warm Live Soups. But be sure to include some the next time you entertain. They are festive and addictive!

And satisfies that desire for crunch and something salty in a wonderful healthy way. Plus… you get the potent adaptogenic health benefits of maca powder without being bothered by maca’s distinctive pungent flavor. An utterly win-win treat!

:D

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avocado-sprout-raw-sandwich-filling

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There are so many ways to make dips and sandwich fillings with avocado and sprouts, but here’s a good, everyday recipe that can be modified so many different ways. Add cilantro or any other fresh herb for a different aromatic quality. Add chopped celery, cucumber or red pepper for crunch. Add garlic. Add chiles, ginger, or lemongrass. You can play with this simple recipe to toss in pretty much anything you might have picked up at the grocery store today! :D

Yes, the bread in the photograph is not raw… It is Sesame Ezekiel bread, my favorite recommendation for those who are not 100% raw but who are “jacking up the raw” and looking for convenient ways to make salad sandwiches. Certainly, if you’ve got some good raw, dehydrated flatbread around, use that. But for the rest of us who don’t have that on hand, toasted Ezekiel bread is a wonderful improvement over regular bread, since it’s made from sprouted grain rather than flour.

And you can certainly use this dip for munching with veggies, or to eat with raw crackers, or for another “rawish” snack or meal, with organic tortilla chips! Or spoon over greens and enjoy as a dressing! This recipe is so versatile, I could easily come up with over 100 different ways to use it.

And having something basic like that in your raw (or “rawish”) recipe arsenal is a handy thing!

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Don’t forget to check out Angela’s “LGS Daily Recipe” online recipe magazine & the new “Jack Up The Raw” 6-week coaching program!

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In case you missed any of these when they were published, here’s an indexed list of all the recipes on the LGS site (through 10.25.2009)!

You don’t have to be 100% raw or 100% vegan or even a vegetarian to enjoy these recipes…I’m certainly not, and I love to make them for myself, my guests, and my family!

If you haven’t yet subscribed to my LGS Daily Recipe service, you can check it out here. For a very small fee, you will get access to my LGS Daily Recipes, one every single day, 365 days a year…and all of them meant to be made and enjoyed by anybody to help “jack up the raw” and living foods in your diet!

Enjoy! :D

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fresh-french-dressing-raw-vegan-salad

fresh-french-dressing-raw-vegan

 

I remember the simple pleasure of the big-salad meals I used to enjoy as a teen-ager…just a giant bowl of greens with a bit of sweet, red french dressing. That’s what I set out to create here — just a simple, all-purpose sweet-tasting dressing.

This creamy dressing is made from fresh tomatoes and includes no vinegar; instead, a nice helping of fresh lemon juice provides some zing, which is mellowed with a bit of raw cane sugar (rapadura). I’ve used soy lecithin to emulsify the dressing with the olive oil, which is why we end up getting this lovely creamy appearance.

Mild, sweet…a great base for many other dressing options…this is an extremely versatile dressing! You could certainly add garlic to this recipe, or mustard, or fresh herbs. Would make a great dressing for a raw coleslaw, a nice dip for fresh veggies, and an excellent “mayonnaise” for a raw or “rawish” Salad Sandwich!

 

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fresh-creamy-grape-orange-sorbet

My son had a sore throat, so I made this refreshing sorbet for its soothing, creamy smoothness. No freezing required (except for leftover), and it’s ready in minutes! Sweet, easy, energizing…delicious! :D

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