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I happened to catch a bit of the Dr. Oz show earlier this week and saw him speaking on the subject of the list of foods he has assigned to his “Anti-Cancer Diet“, and he was highlighting three foods I’ve mentioned more than once here on the Live Green Smoothie Diet site as being well-known to be anti-cancer foods: turmeric, cabbage, and broccoli.

These three seemed like no-brainer candidates for Mono-Smoothies… and so here they are!

I decided to make a point of categorizing the foods on my site that fit into Dr. Oz’s program, so I created two new website categories: “Dr. Oz” and “Anti-Cancer Diet”, so check them out over the next few weeks after I go through all the recipes on my site to file them under those two new categories.

Also, funny coincidence… I see that on the main page for Dr. Oz’s Anti-Cancer Diet he has chosen to use the exact same purchased stock photo of fresh fruit and vedge that graces my own main page! Great minds thinking alike… obviously.

Anti-Cancer Diet TURMERIC Mono-Smoothie

Anti-Cancer Diet SAVOY CABBAGE Mono-Smoothie

Anti-Cancer Diet BROCCOLI Mono-Smoothie

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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!

Like many raw food enthusiasts, I find that raw, savory comfort food can be a challenge to make on-the-spot, without the use of a dehydrator or nuts. I’ve got nothing against dehydrators and nuts, but my preference is to make savory, non-dehydrated food made fresh with high-water-content foods… meals I can make and eat right away. So when I discover a great combination that offers those qualities, I’m just beside myself with ticklish glee.

This salad is so satisfying, you don’t need anything else to make a meal, just a bowl and a spoon. The portabella gives a “steaky” flavor, and the dressing has a very mild sweetness to it. And while it’s got some “zing”… it still has the mellow, comfy undertone that is necessary in all comfort food. Your body will sing with a feeling of nourishment and lightness afterwards, rather than the lethargy commonly brought on by cooked comfort foods.

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Raw Almond Butter

You will need raw almond butter to make this. Alas, with the advent of required pasteurization for all raw almonds, as per legislation made the law of the land this past year, the cost of raw almond butter has sky-rocketed. I have a source for non-pasteurized truly-raw almonds from Spain, and have been intending to figure out how to use them to make raw almond butter at home with my Blendtec, to see how the cost compares, but as yet I have not. 

So I splurged the nearly $15 for a jar of almond butter that was on sale (if you can believe… normally $22 a jar!) at my local health food store. I plan on using it judiciously for some of my favorite salads, like this one and my beloved Savoy Cabbage Salsa to make some delicious meals. A shame that almond butter is on the leading edge of being impacted by our changing food laws. There just isn’t a substitute for its gentle mellow sweetness.

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Ways You Can Use This Recipe

This is a great dish for a raw pot luck, or to bring to a buffet, a picnic, or to add to some color and unusual variety to a holiday dinner! It would also make an excellent filling for a Salad Sandwich, whether wrapped in a Nori sheet to make a sushi-type roll, or paired with some toasted Ezekiel bread for a “rawish” meal.

I think this is also a good recipe for introducing to non-raw family and friends. It’s an eye-opener as to what’s possible with living foods!

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A Great Way To Use Leftovers

I picked up a gorgeous, giant, rich green head of Savoy Cabbage last night and made one of my favorite recipes, a chopped salad made with tomatoes, almond butter, onion, and olive oil, which I enjoyed like a salsa for dinner. But still, even after making an enormous batch of the salad, I was left with a gigantic pile of cabbage leaves. And this is the reality of anyone’s kitchen — how to make productive and enjoyable use of everything fresh in your kitchen, so nothing ever goes to waste!

For my salad, I tend to use the delicate inner leaves of the cabbage, leaving all the large green outer leaves untouched, as well as the innermost, tightly wrapped core… and this is a delicious, energizing, and digestion-enhancing, tummy-soothing way to use up the whole cabbage! You could use an entire small head of cabbage, or just the sizable remainder after using the inner leaves for a recipe of our own.

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Delicious, Zesty Pick-Me-Up That’s Great For Digestion!

This smoothie is actually made of fresh juices, which are then blended up with ice to make a kind of “shake”, not as thick as a slushie or a sorbet. It is slightly spicy from the cabbage, and extremely zesty and perkifying because it’s made with juiced whole lemon. It’s sweet, filled with flavor, is a gorgeous shade of almost fluorescent spring-green… and I drank almost the entire batch (until my oldest son absconded with the last glass).

That and my salad made up a filling and absolutely delicious dinner combo, which made me feel just wonderful afterwards. Long live the healthful and tasty benefits of Savoy Cabbage!

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This very mild-tasting Live Green Smoothie (you would never know it has cabbage in it unless I told you…) has less fruit, more vedge & greens, but none of the ingredients I would normally include in a “Savory Smoothie” or “Blended Salad”, such as a bit of garlic, onion, apple cider vinegar and maybe some chile.

Instead, it has the light refreshing quality of a greens-and-fruit smoothie, but with cabbage, tomato, cilantro, and a few other mild goodies.

Because of a healthy mix of rich red and deep green ingredients, the outcome is a dark Coca-Cola brown…not to be frightened by because it’s simply the laws of the light spectrum doin’ their thing!

Because of the high-nutrient/low-sugar quotient of this smoothie, you will feel GREAT after drinking it! Superb for post workouts and an accompaniment to lunch or dinner!

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MAKE THIS RECIPE! Not only is it delicious and a quick-and-easy portion-for-one-person amount, but it also offers a great lesson in how simple grocery-store-bought living ingredients can be wonderfully transformed by the addition of one slightly more exotic ingredient, in this case - raw almond butter.

This recipe makes one delicious Salad Sandwich, which you can make with either a raw dehydrated cracker or bread, or which you can make “rawish” by using toasted Ezekiel bread. You will swear that the filling has some kind of fish, meat, or egg in it… it really fills the mouth with flavor and texture, although without any weirdly dominant taste.

It uses chopped fresh savory cabbage, which has a delicate flavor and a nice crunch, and includes savory ingredients like red onion and tomato, which aren’t the first ingredients one would think to pair with almond butter. But trust me…it works very well. Almond butter is extremely versatile!

You can also use this filling to make canapés (pile on top of raw dehydrated crackers or into pieces of tender white cabbage), and you can use it to make nori rolls, very popular amongst the raw foodies.

You can also triple this recipe and add a little extra chopped tomato to make a kind of “salsa” for enjoying with raw chips or un-raw organic tortilla chips. My 21-year-old son groaned when he tasted this…that’s how tasty it is with organic chips. I’m serious… MAKE THIS RECIPE. After he polished off a whole bowl, his comment: “This stuff is amazing!”

Let me say it a third time: MAKE THIS RECIPE. It’s not just versatile, but it will open up your mind to how you can work with living foods to create explosively flavorful foods that really satisfy!!!

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NEW: Chopped Savoy Cabbage-Tomato Salsa — Make A Bowl To Dip With Chips!

I’ve now also included an additional recipe with a bit more tomato and made in a larger quantity, so you can whip up a bowl to munch on with raw chips (or organic tortilla chips), or to take with you to a raw pot luck!

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A Word About Nori (Sheets of Dried Seaweed)

Nori is the seaweed used to roll up the rice and filling to make sushi rolls, and it comes in both toasted and untoasted varieties. The toasted is what you’ll get at a Japanese restaurant. The untoasted is what is considered “raw”, although nori is not technically “vegan” because there are often little sea critters that live in and get snatched up with the seaweed (for those who are vegan purists).

The sliced nori roll in these photos was made with the untoasted, “raw” variety. However, to be honest… I personally don’t care for untoasted nori. It’s chewy and hard to bite off pieces, whereas the toasted nori is more tender and breaks off much more easily. Untoasted nori is also “fishier” tasting. Meh…some people like this. Find what works for you.

My two cents: In my opinion, it’s far more valuable to enjoy the toasted nori (although it’s not “raw”) if it’s going to enable you to make more fabulous “rawish” Salad Sandwiches and benefit frequently from the great nutrition that exists in eating sea vegetables. Unused raw nori in your cupboard doesn’t do anyone any good…

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Recipe for: Savory Savoy Cabbage Raw Sandwich Filling:

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There are just soooo may ways I can think of creating a raw vegan gyro, it’s easy to get overwhelmed. And I may have to eventually call this “Raw Vegan Gyro #1″ as I begin to bring out the other, more complex, perhaps “meatier” versions I’ve already envisioned creating.

But as I’ve received two request for raw gyros over the past week alone, I decided that the very first recipe I put out for a gyro should be both 1) quick and 2) easy to prepare from very simple ingredients. No dehydration of a raw vegan “pita bread”. No straining of cucumbers for an authentically thick tzatziki. No dehydration of some kind of “gyro meat”. Just simple ingredients and no fussy preparation. I guarantee you can have this dish on the table very quickly, any day of the week.

The challenge of creating a raw gyro recipe is three-fold:

• One can’t utilize yogurt or any other dairy product to create the tzatziki (cucumber/garlic/yogurt sauce).
• One must have some kind of “holder” of the gyro, such as the pita bread normally used.
• And then there’s the seasoned meat which comprises the heart of the sandwich.

In addition, in Greece an additional ingredient is french fries, which adds so much in the way of texture and flavor. 

I’ve whipped this recipe up very quickly, while enjoying a glass of wine with a friend, with the ingredients depicted in the photo below, so you can see how simple my approach is. And what you get is something fresh, flavorful, messy/drippy (as any authentic gyro should ever be…), and truly grounding and satisfying enough to serve as a main meal.

Although there are a few different components to the dish, they are all extremely easy & quick to prepare. Just set out a few separate bowls, fill them up, and you’ll be done before you’ve finished that first glass of wine.

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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!

August is mango season at my local Indian grocery market! Sweet, delicate, custardy…and cheap by the case… impossible to resist! Pair those babies up with super-fresh, tender cilantro and a few other very simple ingredients, and you’ve got a killer filling for raw tacos that literally explode in your mouth with flavor.

This recipe is definitely on my Top 10 list for taking to raw pot lucks or whipping up for a quick summer supper.

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