You’ll be so surprised how this tastes… no one would ever suspect that there’s fresh, raw zucchini in it! Talk about a reason to over-plant your garden with squash this year!

You can even make this rich, creamy smoothie utterly non-fat… or luscious-it-up with a bit of raw cacao butter, which really makes a fabulous difference in taste.

What a great, healthy way to get your chocolate fix!

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Fresh, raw zucchini added to a smoothie is a revelation, and especially when added to a simple, plain vanilla smoothie, which thrives on having as much of a neutral (as well as a creamy) backdrop as possible. This is just lovely. And there is zero fat in it!

Anyone who follows along with my recipes knows I’m crazy about vanilla and am utterly delighted when I find a way to enjoy vanilla in raw vegan recipes, without the use of dairy products. This is an excellent on!

I’ve used bananas in this recipe. Don’t like bananas? Use raw honey instead, and possibly add a bit of coconut oil to gain some of the texture the bananas provide.

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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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What a wonderfully luscious breakfast smoothie! Ridiculously creamy, extremely mild, low in sugar (you might want to add some additional sweet fruit or raw honey if you’re craving some sweet)… and slightly exotic due to the bit of Orange Blossom Water that finishes it off.

What, you say… you still haven’t picked yourself up a bottle of Orange Blossom Water? Get thee to a Greek or Middle Eastern market pronto! Orange Blossom Water and Rose Water are two just wonderful additions to so many raw smoothie and Live Green Smoothie recipes, it’s not even funny.

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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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One of my recommendations when radically jacking up the raw foods in one’s diet with Live Green Smoothies is to make the 3rd quart of the day be a richer, creamier, more nutrient-packed smoothie, often with raw cacao and hemp seeds. But here’s another alternative, without cacao.

Rich, creamy, substantial, made with fresh pineapple, banana, cold-pressed coconut oil and raw macadamia nuts, this would also make an excellent breakfast on a day you know you’re not going to have time to stop for a mid-morning snack! It will give you endurance and a bit of a nice “rib-sticking” quality, as opposed to a smoothie that goes right through you.

Definitely try this one. It will expand your concept of what Live Green Smoothies can be like!

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Kumquats are abundant and affordable in my neighborhood grocery stores this time of year. Thing is… what to do with them?

Answer: Live Green Smoothies!

Kumquats have a delicious citrusy flavor, slightly exotic, and with a very delicate and pleasantly bitter aftertaste (much milder than marmalade) because they are used whole, including the very thin skin. They make a great addition to a Live Green Smoothie!

Add avocado and you’ve got a rich, gorgeously green shake!

For an added exotic nuance, Orange Blossom Water goes great with this recipe. Delicious!

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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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Make this tasty raw smoothie either without fresh greens:

Or throw some fresh greens in to make it a refreshing Carrot Cake “Live Green Smoothie”:

If you enjoy Carrot Cake, you’ll like this raw smoothie!

Refreshing, mildly sweet, a little bit tart, quite creamy from blended raw macadamia nuts… made with carrots, apple, raisins, good vanilla, and a bit of parsley or spinach if you’d like to green it up. And add extra ice to make a creamy carrot-cake-flavored shake!

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Recipe for: ”Carrot Cake” Live Green Smoothie Recipe

(With or Without Fresh Greens)

• 1 cup of fresh carrots (chopped for measurement)
• 1 apple (cored if you don’t have a high-powered blender, peeled if it’s not organic)
• 1/3 heaping cup raw macadamia nuts
• 1/3 heaping cup seedless raisins
• 1 cup fresh parsley or spinach (optional)
• 1 teaspoon quality vanilla
• 1/2 teaspoon cinnamon
• 1/8 teaspoon quality natural salt, such as Himalayan Crystal salt
• spring water to 32 oz.
• 1-3 cups ice

Add all ingredients to blender and blend until smooth. I went several rounds with my Blendtec in order to get the macadamias nice and smooth, so if you have a low-powered blender be patient and use high-speed.

Vary the amount of ice based on what you want… use just one cup if you want a cool drink. Add up to 3 cups if you want a beverage that’s more like a shake.

Enjoy!

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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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