This superfood “Power-Shot” is made with fresh coconut water and uses goji berries and golden incaberries for protein, antioxidants, and other phyto-nutritional goodness, with raw cold-pressed coconut oil for texture and even more energy-giving power. Juice from freshly squeezed oranges (Valencia is you have them) gives the perfect amount of mild sweetness.

End product: a gorgeous,  insouciantly cheerful, energizing, electrolyte-replacing orange froth!

If you’ve yet to tackle The Young Coconut, here is some serious incentive to overcome any trepidation around opening those lovelies, because the reward is a delicious day-starter or post-workout electrolyte replacer that only takes a few minutes to whip up! Even my son has become quite good at making quick work of opening them — I have no doubt you can as well!

THis is also the PERFECT completely non-alcoholic raw cocktail, absolutely gorgeous served chilled in a lovely glass,  and with a satisfyingly exotic appeal. And if you don’t have the golden incaberries on hand, use dried cherries. Just get into the habit of keeping all of these non-perishables on-hand in your pantry.

Forget the Coffee and the Red Bull…

In the time that I’ve been sorting out website glitches that delayed my recipe and blog posting, I have made this recipe so many times and I just love it! It’s zingy and mellow at the same time, wonderfully energizing, and the kind of thing that — espresso-lover though I may be — can satisfy me without even a whiff of coffee! It’s just That Good.

The first time I made the Power-Shot, my son Auden and I went crazy over it. I had just fired up the espresso machine, and after we drank this down, I just turned the machine off and poured myself another shot!

This tasty drink leaves Red Bull and Gatorade in the dust, and it’s all natural, richly mineralized, genuinely metabolically igniting (rather than damaging…) and antioxidant heaven!

And to jack up the energy even more, you can several drops (5-10) of nascent iodine and  a couple ounces of Tahitian Noni juice (any one of their bioactive juices will work great).

What To Do With Leftover Young Coconut Flesh

The Power-Shot is a great way to use coconut water when you need to use the coconut meat for a recipe. But if you’re working the other way around and don’t know what to do with the flesh…without the flesh…

• You can chop it up and add it to your salads (of any sort, savory, green, or fruit).
• Add it for texture and more rib-sticking meatiness to your guacamole and salad sandwich recipes.
• Use it to make raw chocolate and Tahitian vanilla or vanilla bean smoothies more luscious and meal-replacing.
• Blend into your Warm Live Soups for more richness (and add Thai or Indian seasonings for an authentic ethnic treat).
• Whip up into a “chantilly whipped cream“, or add to whatever your raw dessert du jour is!

And that’s just for starters. I have a feeling we’ve only begun to consider the ways we can incorporate young coconuts into our daily diet. I hope one day soon they become far easier to come by, as more of us start using them on a regular basis!

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If only kids were introduced to this type of day-starter rather than sugary breakfast cereals…

Pumpkin here is diced into small tender bits, mixed with honey, good vanilla, and quality salt, then added to some sliced bananas, with a good sprinkling of cinnamon overall. The finished product has a surprising fresh-apple-pie flavor, and I just loved it.

You could jack up the calcium in the dish by pouring some fresh almond milk over top, but this is a simple affair that works very nicely as-is, and naturally high in beta carotene.

And who knew how nice pumpkin can be raw?

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As a whole fruit, persimmons are among the most luscious natural creations on the planet when showing off its finest state of ripeness. But something else about them which intrigues me is that they seem to have a tremendous amount of natural pectin, so if you use them in a smoothie the mixture will “gel up” for you if left to sit.

Used with avocado in a pudding recipe, the pudding is extra-fluffy, more like fresh-whipped cream than any other raw vegan dish I’ve rustled up to-date. And because persimmons are actually very mild in flavor, it provides this nifty texture without overpowering other flavors you might like to add, such as… chocolate.  Or even vanilla. Or orange blossom water, which would be lovely here. Like one of Nigella Lawson’s “turkish delights”.

Here, I’ve paired it with simple vanilla (as I recently received a giant quart bottle of delicious Mexican vanilla as a birthday prez from a friend), and it was just wonderful. Another keep as far as raw vanilla recipes. Which says a lot, since those who know my tastes well know I’m an utter vanilla whore who could possibly bathe in any substance that can adequately highlight the celestial fragrance of a good vanilla!

But I’ve given suggested measurements here as well for raw cacao powder and orange blossom water, so… you can take your pick!

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I love persimmons. Where have they been all my life??? I could’ve kissed the grocery manager when I spotted him putting out a fresh basket loaded with those plump, soft, perfectly ripe orange globes. What a find.

If you’re like me and did not grow up enjoying this luscious fruit, here’s the skinny: pick squishy-ripe fruit, as you would a good juicy plum. And figure cutting into two fruits to enjoy as a snack for one person. And my recommendation: cut the skin off with a knife if you’re enjoying it au naturel, but keep the skin on (which is, again, very plum-like in texture) if you’re popping them into smoothies.

This recipe here is quick-n-delish way to enjoy them sliced up into small bite-size pieces… just a bit of lime and raw cane sugar (or good honey, if you prefer). Talk about “nature’s candy”… this is it! You could also — if you have a cupboard better stocked than mine at the moment — toss these babies with some orange blossom water. Heh-ven!!!

Shoot… make a nice, light summer meal out of this. And obviously… perfect for brekkies!

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I just love fresh, jumbo Medjool dates. Not when ground up and mixed into nut balls or energy bars… blech. In fact, I loathe those sorts of things, where the almost-juicy quality of the dates is destroyed by over-processing.

No, dates are best enjoyed whole, where their lovely succulence can be enjoyed full-on. I’ve said more times than I can count that the simple treat of a raw pecan stuffed into a whole date and popped into one’s mouth is like pecan pie, only the way pecan pie wishes it could taste!

Here, I’ve made up a salted vanilla filling for the dates without any additional sugar. All the sweetness comes from the dates themselves. And the overall effect when all is said and done is that of a salted caramel!

The dish is comprised entirely of non-perishables, so you can make this entire batch and keep at your desk at work, or in a container in your gym or dance bag for a quick energy pick-me-up when you need it… and with the added salt, it’s a great way to replenish electrolytes after a good workout! And shoot… I just finished one up as part of a late breakfast.

And forget those “nut balls” that so many raw foodies make with dates (did I say “blech” yet?)… these put those to shame. In my not-so-humble opinion.

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When you can make something quick and easy like this, forget oatmeal and any of the other hot cereals out there. This is the kind of dish that kids will go crazy over… and I mean crazy-crazy.

It tastes like warm vanilla cake batter.

Forget kids… how many adults do you know who still love to lick the batter out of the cake bowl?

This Corn Pudding is made from Utterly Pedestrian ingredients. And drizzled with honey and sprinkled with cinnamon, it makes for a brilliant breakfast, a cozy dessert, or a deliciously warming snack on a cold day!

Takes just a few minutes to make, including cutting the fresh corn off the cob, and is a great way to use up any corn you have that may have been in your fridge long enough to convert it’s sugar over to starch and lose its natural sweetness.

And, similar to my Warm, Live Polenta recipe: You can keep this recipe all-raw-vegan by using cold-pressed coconut oil to enrich the polenta, or — if like myself you’re an omnivore who eats as high-raw as possible — then you may follow in my footsteps and use organic, grass-fed, unsalted butter instead, for a truly authentic flavor.

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If you have key limes around, use those for an even more fragrant limey flavor! You can increase the amount of lime I’ve used, but as it is here, it’s not too powerfuly… it’s a delicate, mild, soothing dish. This would also be great with Orange Blossom water!!!

This makes a great quick dessert or even breakfast, or a light supper when the weather is hot. It’s creamy, cool… and you can freeze any leftovers like ice cream.

However… I must say, I was hard-pressed to get my share of this. Both of my parents and my youngest son scarfed it up before I could stake my claim!

This is so not just for the “raw” crowd.

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Am currently working on creating some good breakfast recipes with crunch and texture, to redirect my morning inclination for bready things.

This dish, with the satisfying crunch of raw cacao nibs combined with a creamy fudge pudding, works for me. And… it’s not too sweet. Just a bit.

Would make a nice light supper as well, when you just can’t be bothered with much more!

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Okay, so this isn’t really a “pie” in the sense that there’s a crunchy or flaky crust filled with something… but this is a fresh version you can make on-the-spot, with zero dehydration, and it is all raw, all living… and absolutely scrumptious.

When I made this, I thought I was full and didn’t have room for more food. Buuuut… dang this sure went down easily!

The Vanilla-Walnut “crust” is like a thick, slightly salted pudding, and it offsets the juicy mango bits that have been coated lightly with a Vanilla-Honey glaze. Together… it tastes a bit like fresh mango and vanilla cake batter. I mean… for a vanilla whore like me… really. That’s just nuts.

Make for two for dessert… or just for yourself for breakfast, lunch, or dinner!

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It’s hot out and you want a light but filling and nutritious meal? This is a great summer cooler-offer. I’m a big fan of nutritious ice creams, and this is a good one. Like a very lemony sorbet with some fresh fennel greens… and made creamy with baby zucchini, which you would never, ever know about unless someone told you. Even then… you’ll be inclined to disbelieve it.

I’m a lemon freak, so I juiced two organic lemons for this recipe, but if you aare a normal person you’ll just do the one. Still… just so you know there’s an option for freaks like me.

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