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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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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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 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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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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Alone, this dish is like a raw pasta, which you can enjoy chilled or room temperature as a “pasta salad”, or which you can warm slightly to take the chill off in the oven (with temp set on “warm” and the door open, and your plate handle-able with bare hands).

For those who are seeking to radically jack up the raw foods in their diet, but who still enjoy cooked foods and “rawish” meals, this dish is wonderful over roasted (or boiled) potatoes. In fact, I served this to two marginally raw 19-year-olds who don’t like mushrooms, and they gobbled it up as the “gravy” over roast potatoes and roast chicken, with a bit of extra on the side as a salad. There was very little left of the entire recipe when all was said and done.

When marginally raw teens like one of my recipes, I take it as a great success.

I’ve said many times, I’m not after proselytizing “100% raw vegan, 100% of the time” to create a world of Raw Gods and Goddesses (as fabulous as they are…), but my mission is to take raw and living foods into the mainstream and radically impact the masses to jack up the living foods in their diet. If you’re a steak-eating aficionado who adopts a recipe like this and enjoys it… that makes me deliriously happy!

At the same time, my 100% Raw God and Goddess friends can also enjoy this recipe, adding it to their existing library of savory, “meaty”, explosively flavorful and satisfying dishes! This is a *great* recipe for your next raw food pot luck!

(By the way, even after seconds, my son was moaning “wow…” and going back for thirds. Heh.)

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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”…

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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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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