The Live Green Smoothie Diet

Archive for the ‘RAW CHOCOLATE’ Category

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I’m visiting family in Florida right now for the holidays, and when I saw the giant bowls of freshly picked, home-grown oranges, tangerines, grapefruits, and lemons in their kitchen, I knew straightaway that citrus was going to figure prominently in a few of my recipes this week! Then my mom asked me to show her how to make some tasty raw chocolate goodies, and I knew the first thing I wanted to make: these deliciously juicy chocolate-dipped tangerine slices!

What a great combo… the sweet, juicy tang of tangerine with luxurious dark chocolate. And so easy… you whip up the chocolate in minutes, dip the fruit twice, and store the plate of treats in the fridge. Nothing complicated, other than waiting a few minutes in between dips for the chocolate to harden in the freezer.

When you bite into these babies, the delicate hard-chocolate shell crunches into the cool sweetness of the tangerine for a juicy bite that’s both refreshing and just slightly decadent! And if you can find “tangelos” at your grocer’s instead of tangerines, even better — you won’t have to spit out a pip when you’re done!

I brought this plate over to my brother’s for dessert and left the plate unattended in the kitchen, only to find it half-demolished just moments later by all the kids who’d gotten to it before dinner was served. But with this recipe… all natural, rich with undenatured nutrients… who cares? Was probably the healthiest thing they ate all day.

:D

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Maca root, a staple food in Peru and a superfood that comes to us from the Incan culture, is well-known as a potent adaptogen and long-reputed to increase libido and fertility.

Thing is, as perhaps the most potent radish on the planet, it has a distinctive and highly dominant flavor that can be challenging to add to recipes. It goes well with chocolate, though, so I set out to create a sweet “MacaNut” recipe that would enable the tasty enjoyment of maca as a food rather than via a supplemented capsule. Am happy to report my son’s review of the MacaNuts: “Tasty and delicious!” :D

This recipe for “pecan turtles” uses raw cacao powder, raw honey, and cacao butter — and a few other goodies — and whips up very quickly into a delicious superfood snack with the health benefits of maca.

And if you don’t have maca on hand, you can also make it. You can also make the pecan/maca mixture and layer it on top of a raw chocolate mousse tart instead of covering the pecans in chocolate. Would make a delicious dessert for a raw pot luck! And you can dehydrate the pecans without the chocolate, until nice and crisp!

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Boy, was I both surprised and delighted when I discovered how well fresh spinach goes with chocolate; or rather… raw cacao. Parsley goes great with it as well. But spinach is truly brilliant, because it adds no flavor whatsoever, only an exquisite taste of “freshness”. Added to nutrient-rich raw cacao… what a wonderful pairing!

These Live Green Smoothie recipes are great for any time, but especially handy when you’re traveling because the only fresh produce that’s required is the spinach. Everything else you can pack in your bag. And I’ve given you two different options you can make — one light, refreshing, and still creamy (the protein in the spinach does add a creamy quality); and  the other even creamier yet (”milkier“, really… that’s the quality hemp seeds add), complements of the protein and abundant essential fatty acids contributed by the hemp seeds.

Without Hemp Seeds:

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With Hemp Seeds:

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This unique recipe is extremely simple, has a delicious creamy mouth-feel… and is made with cold-pressed olive oil! There is no melting of fat required. You just whip it up in your blender or your food processor, shape it and put into the freezer to firm up, then cut into pieces. 

I was reflecting on the fats that I use to make raw chocolate — cacao butter, coconut oil, and even fresh avocado when I’m making a pudding, mousse, or my Liquid Brownie smoothie. I wondered how it would be with extra-virgin olive oil… if the flavor of the olives would complement the chocolate. I suspected that there would a natural, if surprising, harmony between the two, because they are both dark, sweet, bitter, and earthy. And indeed, they complement each other very nicely.

This is a recipe you can make quickly, and then keep in the freezer. The chocolate is rich. This is certainly not a chocolate you’ll be gorging on, but the intense flavor and creamy texture will be very enjoyable with a cup of tea or fresh espresso.

It’s also a great recipe to use as a base. You can change the quantity of nibs to include various nuts, seeds, and dried fruit instead (such as goji berries or dried cherries)!

Enjoy!

 

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“Jack up the raw” over the holidays…without giving up your favorite food or parties!

Make plans NOW to launch 2010 feeling great, not overweight, low-energy, or depressed. Use Angela’s easy-diet 6-week program to make it happen!

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The objective here was to make a super-easy, super-fast raw chocolate pudding from simple ingredients — something to pull out when a chocolate craving hits — and this sure got the job done! I also wanted to make it with cacao nibs, as I seem to go through raw cacao power like crazy, but tend to accumulate nibs. And in case others have similar habits, here’s a convenient way to use them. But certainly you could use cacao powder instead.

This pudding is rich, intense, and utterly luscious! More like a mousse, with a nice stable texture that will do well as a pie filling. You could also keep it in the freezer as ice cream (where mine currently resides). Definitely handy for when you want something sweet… but not too much, and when you want something chocolatey… but not too much. No way anyone can overeat this. 

If you don’t have a high-powered blender, you may have difficulty making the recipe as-is, because there is no additional liquid to enable the blender to “catch”. In that case, add a bit of fresh almond milk and turn it into a delicious chocolate shake! It would make for a great recipe for a raw pot luck dessert — you can whip it up and pour it out in small cups for everyone to have a taste at the end of the meal!

 

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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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I love this recipe. It’s quick. It’s small, so you don’t have to commit to a huge investment of ingredients (and cost). And the ingredients list is quite abbreviated, although you wouldn’t know it from the final taste, which is melt-in-your-mouth yummy. The chocolate is a bit delicate (it’s not the hard chocolate you buy in the store), but it explodes with flavor and can provide a delicious “quick chocolate fix” any time you really need it.

And the great part… it’s loaded with magnesium and calcium, and won’t make you feel unbalanced the way commercial candy bars do. For me… this qualifies as food, not candy. :D

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pomegranate-raw-cacao-smoothie-cocktail

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If you love the astringent fruitiness of pomegranate and the taste of fruit with chocolate, you will enjoy this antioxidant-rich chocolate smoothie and (optional) Raw Superfood Cocktail! Combined with hemp seeds to make it creamy, there’s enough superfood fuel in this drink to see you through much of the day (or night).

This recipe uses the whole pomegranate, all you have to do is cut the peel off with a knife, so it’s quick and easy to make. Although, if you don’t have a high-speed blender, it’s going to end up a bit chunkier than the velvety smoothness my Blendtec manages.

And if you want to toast the weekend with a Superfood Cocktail, finish it off with a bit of Vanilla Vodka or Dark Tequila and extra ice, and toast away!  :D

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For real… who knew? This unusual recipe is both creamy AND refreshing. For some reason these two flavors meld together into an extremely mild flavor, a deliciously drinkable antioxidant feast. The watermelon and the raw cacao don’t clash with each other at all, as one might think.

And with both these foods having some reputation for enhancing circulation and cardiovascular function, as well one’s amorous sensibilities…not a bad beverage to drink as a libido-enhancer. :D

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This tasty tart has a smooth creamy banana filling made rich with raw cacao butter, and is topped with a drizzled glaze of explosively flavorful dark raw chocolate. Got quite a lot of Ooos and Aaaaahs until it was finally done and ready for sampling by the marginally raw, 20-something set roaming my kitchen…who noisily gave their whole-hearted approval and demolished the entire dessert. :D

Three minutes later…

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The filling here is quite sweet, which is offset beautifully by the dark, slightly bitter chocolate. If you have a sweet tooth and enjoy both bananas and dark chocolate, you’re going to love this.

It’s neither hard nor time-consuming to make, although it does require two ingredients which are rather exotic to most kitchens: raw cacao butter and organic soy lecithin, both of which my health food store stocks as a matter of course. I use Navitas Naturals brand cacao butter.

With the soy lecithin, it’s a recent experiment in my own kitchen, as I normally don’t go anywhere near soy products, whether processed or natural. But I’ve been reading of certain health benefits it possesses, and I know of some respected raw food enthusiasts who use it regularly in small quantities, so I’ve decided for the time being to stock it in my kitchen and play with it. It’s a great emulsifier, allowing fats to incorporate smoothly and creamily into liquids, which is what it does in this case.

If you prefer not to use it, you can leave it out. The frozen banana filling will just be a bit more crystalline in texture and less creamy, which isn’t the end of the world. If you do use the soy lecithin, make sure you purchase an organic product, otherwise you’re pretty much guaranteed a product genetically  modified to withstand higher levels of pesticide…not a good thing.

In this recipe, there is more pie filling than the shell can accommodate, so you can freeze it in a bowl and drizzle some of the chocolate glaze over it to make a nice frozen raw ice cream treat. But if you’d like, you can double the tart shell recipe for a larger portion and use all the filling for a single dessert.

Needless to say…great for company!

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  • 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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