I could eat this every day, for any meal. In fact, if you would kindly rummage a plate up for me now, I’d be quite pleased, thank you.
It’s lusciously juicy, creamy, crunchy, sweet… with a bit of good salt to perk things up all the more. And completely pedestrian. No exotic superfoods here or rarified flavorings. There is no reason you couldn’t keep the ingredients for this brilliant combination on hand most of the year. Though ripeness of mango and avocado certainly does make a difference!
Some of these raw-yummy combinations seem so brainless, but I ask you… have you ever had this before? It’s a revelation how certain simple ingredients, lovingly combined, can yield such fabulous results!
Mangia bene, my dearies. This recipe is a keeper!
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The theme of pairing watermelon with tomato continues. I’m a big one for having multiple options for similar ingredients, because there’s a lot to be said for getting into a groove of having a consistent family of ingredients in the house at any given time. You just gotta know what to do with them so they don’t go to waste.
This ridiculously gorgeous dish would certainly be great as an antipasto before dinner, or eat the whole thing for dinner (it would be very filling, as I last night’s dinner proved), but I had a good third of this recipe today for a late breakfast! And it was delicious.
This is, again, not a savory recipe. It is completely non-fat, there is no added sugar, there is no olive oil, no garlic, no onion… but of course, you could happily add any or all of these things and the dish would be wonderful, too.
But on it’s own, it’s so flavorful and satisfying, with the crunch of the watermelon, the unctuousness of the glossy mango glaze, the slight earthy pungency of the fresh tomatoe pieces, and just the mildest hint of pepper from the bit of orange or yellow pepper in the glaze… Just wonderful.
This is a salt-friendly dish. Use it to bring out the sweetness of the fruit!
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At times this is a staple in our house. It’s just so brainlessly easy to make, and so ridiculously delicious, I love having it on the table to go owith whatever else is rummaged up.
Fresh papaya is so succulent and rich… like juicy butter! It’s such a wonder that it has no fat in it. How does nature do that???\
Adding a bit of cane sugar balances out the quirky cheesiness of the flavor (and of course, you can leave its natural sweetness alone if you like!), and the rose water… well, the rose water makes it taste like candy. Or the way candy wishes it tastes…
It’s easy to eat half of this by oneself. Definitely make this with a whole giant papaya, because it keeps nicely in the fridge and makes for something delicious to pick up when you’re craving a little sumpin’ and feelin’ lazy.
And if you feel like switching it up for some variety… just use Orange Blossom water instead!
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You won’t believe this is made from fresh fruit and vedge… it tastes like dark brownie batter in a bowl, or a rich dark pudding! Kids will love it… chocolate-lovers will love it… and Raw Vegans will slurp it up because it’s warm, creamy, yummy comfort food that Totally Hits The Chocolate Spot.
This recipe is rich in magnesium and antioxidants, full of living enzymes (great for digestion and rejuvenation), and with the easy-to-digest fat that makes fresh avocado stand apart from all other fats.
And did you know that avocado is actually good for your heart, for your nervous system, and raises the levels of the “good” cholesterol?
Bonafide chocolate health food…
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Raw vegans, eat your heart out. This is a recipe any chocolate-lovin’ meat-eater will enjoy. You can make this for friends and family and don’t say a word… they’ll never know it’s good for them. And it’s a lot faster than making pudding out of a box!
Serve this pudding warm… that’s the point of this recipe. Because warm, live, raw, rich, creamy, delicious, comfort food is such a rare thing. And this is truly it. And, of course… it’s chocolate to boot. Anyone can whip this up the next time they have a hankering for something sweet & chocolatey. It’s bound to satisfy.
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Warm comfort food is not the culinary domain most noted for Raw Vegan cuisine, but this new batch of “hot cereals” is the sort of thing even dedicated non-raw, non-vegans would enjoy. It amazes me how these sort of recipes have potentially been under our noses since the advent of the blender… we just never thought of combining ingredients and preparing food this way!
Turns out, raw zucchini (especially tender baby zucchini) and fresh avocado are the key to making raw, living versions of many of the “comfort foods” we crave. I’m just getting started with this. I’m curious to see what-all I can squeeze out of these wonderful fruits. Er… vedge. Uh… F & V.
Today, it’s a pudding-like “hot cereal” that takes just a few minutes to whip up from utterly pedestrian ingredients: zucchini, apple, zucchini, fresh OJ, and cinnamon. You warm it gently in a saucepan for a couple minutes, stirring continuously, just to take the chill off, or to make it comfortably warm to the touch. It’s Warm, it’s Live, it’s Raw, it’s Vegan… and it’s delish.
You’re not “cooking” anything; the heat is gentle, no more than what your own skin to handle. But the end result is that that it will be warm to your mouth and soothing to your belly in a way that only warm food can be.
Be warned: one batch may not be enough.
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This is another “revelation recipe”, the sort of thing one never imagines would be so good, and yet works so very well!
This is also one more feather in my cap as far as nailing down another great raw recipe exquisitely highlighting vanilla… a personal quest of mine, since I love vanilla so much, but milk and cooked grain (two ingredients normally providing the blank backdrop that vanilla requires to shine) are excluded from the raw realm.
Avocado and raw zucchini have so far provided the most impressive raw food backdrops for vanilla, and this is a great example of the two of them working together to provide both creaminess and substance in a dish with vanilla.
This “hot cereal” takes just a few minutes to make, doesn’t dirty up your blender (you whip it up quickly by hand), and is true comfort food, raw or otherwise. I finished my bowl and immediately wanted another… it went down much too quickly! When’s the last time you said that about a bowl of zucchini?
This dish is so gentle, comforting, and bland-in-a-good-way it will likely have some universal appeal in your home. When I think that kids could be waking up to this in the mornings instead of sugary cold cereals or packaged oatmeal, it really inspires me to get the word out. Try this and pass the recipe on to your family!
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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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This is another recipe I so wish I had conceived of earlier in life — makes me think, “Who knew?” What a luscious, satisfying combination, great for a quick breakfast (especially if you’ve made the Vanilla Milk the night before, from either raw pumpkin seeds or raw almonds), but also wonderful for a light supper or a pot luck dessert.
The persimmons have a sweet, custardy delicacy off-set by the crunch of the macadamias, and the Vanilla Milk ties it all together with its creaminess.
And to think it’s loaded with minerals such as zinc from the pumpkin seeds or calcium from the almond, and magnesium from the macadamia nuts, beta carotene and antioxidants and a host of healthifying phytonutrients from the persimmons… It’s all very, very, good.
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I love young coconuts, but since I moved this past summer, I haven’t found a local source for them… and have had plenty of other recipes options that I haven’t been motivated to put a request into my local grocer to order a case for me. I’ll get to it… because I surely love them.
But yesterday I was shopping with a dear friend of mine at an organic market near her home (not in my neck of the woods) and we came across some lovely young coconuts! See she picked one up and back at her place I showed her how to whip up a delicious smoothie with it. Wishing right now I had the rest of it to polish off while I write this. Dang, it was yummy. But here’s the recipe for it… made with utterly pedestrian ingredients (except for the young coconut).
Young coconut is a great energizer and replenisher of electrolytes, so excellent either before or after a workout, and wonderful for breakfast, or for a late-day energy kick. A fun fact most people don’t know is that the water in young coconuts was used for transfusions of blood plasma during WWII in the south pacific. It’s bio-identical to human plasma. Gotta love that.
What IS a young coconut?
A young coconut is NOT the hard-shelled brown coconut most of us are familiar seeing in the grocery stores. The shell is actually smaller and more delicate, and is thus cut down to the white fibery protective layer beneath the green husk, in a sort of pyramid shape, and then it’s shrink-wrapped in plastic. The coconut water is sweeter, and the flesh is very delicate, with the texture ranging from firm jello to firm custard to soft cheese, depending on that maturity of the coconut.
There is just so much one can do with that flesh, I could do a different recipe every day and never get exhausted. Whipped cream, puddings & pie fillings, “cheeses”… oh dear me, what a culinary resource young coconut is. But the healthifying aspect of young coconuts is equally as exciting! If you can manage to have one a day, do go for it! There are some excellent resources of quality young coconuts online… if you have the pocketbook for it.
How To Open A Young Coconut
Here are a few resources for how to open young coconuts. Personally, I prefer a sharp meat cleaver. I press the lower edge into the flesh around the top of the coconut, give it a good whack against the countertop or floor, do that a few times around the top, then peel the loosened flap back.
To scoop out the inner flesh, a simple metal spoon scraped against the shell is all that’s required.
From Rawguru.com (where you can find some excellent young coconuts for sale…).
(When I use my meat cleaver, I do not lift it away from the coconut. So proceed with the technique above at your risk… and a steady hand!)
stardancer:
Delish!! Have enjoyed the Caesar series... used a lemon basil in it, very good. Thanks :)
stardancer:
Quick Update: Your salads were especially a big hit at party! Thanks Angela :)
stardancer:
Am taking these Date Caramels, along with Chocolate Dipped Tangerines. And, Mushroom Caesar, Strawberry Dressing Salad to (non-raw) party tonight. A
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