Usually “creamy stuff” has fat in it. But when you take these two miraculous non-fat creamifiers — fresh corn off the cob and raw zucchini — you can turn a “regular” smoothie concept (or ice cream) into something with great mouth-feel, with none of the fat.

And most apple smoothies are rather plan and tend to separate quickly. Here, tho… even when left to sit, this smoothie stays creamy and smooth. Tastes like “essence of apple” or fresh apple cider, but with a nice creamy texture.

Nobody would ever guess that the secret is corn & zucchini.

Another great summer refresher! And filling, too.

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If the last recipe I posted, an amazingly juicy & satisfying ”meat substitute” out of Mushrooms, is the “Meat” in your living-foods equation, this dish is the “potatoes”… a comforting, filling, satisfying starch dish that will leave you feeling grounded and full.

I love fresh, just-picked corn off the cob in recipes because it has so much substance and texture, but quirts  juicy sweetness in your mouth with every bite. And here, it pairs so remarkably with raw almond butter, garlic, green onion, and a bit of lemon juice.

You can serve this molded as a pate to enjoy with raw chips or organic tortilla chips (for a “rawish” meal or snack), or you can sprinkle it in salads, or serve it in a wrap or a Salad Sandwich.

And it would make for an impressive feast when paired with the meaty Mushroom dish above!

My 70-ish parents (marginally raw at best) loved it. And ya gotta luv when the non-raw contingency has good things to say about a living-foods recipe!

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Some of my favorite moments are when I try something completely new and find it to be so tasty and satisfying that I wish I’d been eating since I was a kid. This is one of those recipes.

Don’t let the monochromatic appearance fool you… this is wonderful.

Traditional Greek-style seasonings — garlic, fresh mint, cumin, olive oil, fresh lemon juice — combine with the mellow meatiness of fresh chopped mushrooms and the crunchy-juicy sweetness of fresh corn cut off the cob to create a super-juicy, full-flavored-but-still-comforting taste in that mellow way that only comfort food can be.

The filling is gently warmed in the oven at the lowest temperature to slightly sweat the juices out of the mushrooms… but honestly, the mixture was still cool to my touch when I took it out, so “warmed” isn’t precise. “Exposed to heat without damaging the un-denatured aspect of the food” is a better way of putting it. But certainly you could leave it exposed to heat long enough to bring it up the point where it’s slightly warm to your touch… and taste buds. Would be an excellent cold-weather recipe in that regard.

I put these guys into little iceberg lettuce cups because I’m endeavoring to bring a little more respect toward iceberg’s way… and what a perfect match!  But this could be used as a filling for any sort of wrap, and it would make for an excellent salad sandwich filling. Or… just plain as a sidedish. Make a large batch for a buffet… no doubt your guests will go crazy over it!

This recipe feeds one as a meal, and it satisfied. I know because I had it for dinner, without nothing else. And I was quite full afterwards… though I was sorry the yummy experience was over!

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Who knew that raw broccoli could be so tender? And when paired with this slight sweet Creamy “Ranch” dressing, it’s sweet and almost juicy. And you can make the dressing by itself and use as a dip or sandwich spread.

My 20-yr-old enjoyed nibbling this right along with me. So much for raw green vedge being intimidating to young male adults.

This would make an excellent filling for a raw salad sandwich, and brilliant as a side-salad for the BBQ’d steak crowd! Perfect for summer grilling feasts!

I just ate the greater part of it for dinner.

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 What a great salad. Seriously folks, if you haven’t tried any savory fruit salads, give this one a try! My 20-yr-old son who does not like tomatoes loved it. And the dressing… it’s amazing what you can do with fresh corn and zucchini!

Here we have the sweetness of crunchy watermelon mixed with the slightly acidic zing of tomatoes, but with the tomatoes almost imperceptible once you toss everything up in the Creamy Garlic Dressing. And that dressing… it’s made with fresh corn off the cob and baby zucchini!

This salad isn’t non-fat, but it’s low-fat, with only 1 teaspoon of cold-pressed olive oil in the entire recipe! Both watermelon and tomatoes are great for the heart and rich in phytonutrients that will make you feel great. Not to mention the immune system-empowering garlic in the dressing!

You can whip this all up (including the dressing) in just a few minutes and be feasting in no time… and feel truly satisfied afterwards. That’s what I love so much about savory fruit salads, that’s they convey they are meals and not just snacks or desserts.

If you like both watermelon and tomatoes, get in the habit of keeping them both on hand because there are so many different ways you can combine them for a delicious and filling meal!

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