The Live Green Smoothie Diet

I love rose water almost as much as I love great vanilla. Almost. And if you’re like me, and you appreciate quick & filling meals that also taste great, you’ll love this combination.

Which, by the way, you can also make with either vanilla or orange blossom water instead of the rose water! *swooning on all counts*

It’s sooooo simple, you’ll wonder why we haven’t been enjoying this type of thing for aeons already in our food culture. But… start now. This should become  a classic!

This is a salted dish, which you can alter for your own tastes, if you prefer. For my part, I am currently living in the 85-95% raw zone, with at least three 32-oz blenderful of Live Green Smoothies every day, and I find I need salt to balance out all the fruit & greens. It’s a “yang vs. yin” thing which I have observed time and time again when I go high-raw.

So, salted and fat-rich dishes help very much to allow me to take the high-raw journey with comfort and satisfaction, as well as that emerging “raw glow”.

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For such an easy recipe, there’s a heckuva lotta mileage one can get out of this little dish.

Made from whipped dried Turkish or Greek figs, it tastes like a rich caramel sauce when paired with apples, and has a wonderfully luscious texture (without the teeth-sticking cloying aspect of caramel, and no added sugar whatsoever). Serve with fresh apple slices for a raw pot luck or family movie-watching snack that is sure to be a hit all-around.

It makes for a succulent spread on raw crackers for breakfast or a snack, and can even be used as a vegetable dip (not all veggie dips have to be savory…). Dollop it in your raw oatmeal or serve in a bowl with warm, fresh almond milk and cinnamon.

Make a nut crust, layer the Figgy Whip on top and add pecans, and you have a quick and easy raw vegan pecan pie. You can also incorporate this as an additional layer in most any raw dessert, with or without chocolate. Use it instead of a “whipped topping” if you have a sweet tooth. 

Spoon onto fresh fruit. Slice up bananas and combine with some of the sauce. Add fresh almond milk, ice, and vanilla bean for an instant vanilla shake. I’m just getting going. I bet I could create an entire chapter in a recipe book just for ways to use this humble little “figgy whip”.

Dried Turkish or Greek figs (my family brought these back from Greece on a recent visit…) are traditionally lined up in a circle and layered with fresh bay leaves into a “cake” of figs. I grew up eating these chewy treats as-is and never heard of or imagined of whipping them up.

But am so glad the idea occurred to me, as I know I’ll enjoy them far more frequently this way. Kids and anyone with a sweet tooth are sure to be able to invent lots of new ways of enjoying them.

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This raw vegan version of a famous and famously delicious Greek Stew is made with fresh tomatoes, seasoned with cinnamon and orange peel, and served up warm and comforting with chunks of zucchini, portabella mushroom, and raw walnuts. Extremely filling and flavorful, this dish takes just a few minutes to whip up. And it passed muster by my youngest son, who has grown up on the authentic meaty version of the “Kreas Kokkinisto”, which is a staple in many Greek homes. 

["Kreas" is Greek for "meat" and "kokkinisto" means "reddened". Normally this is a stew simmered very simply with tomato paste, water, butter, and sometimes orange peel or cumin, and finished with cinnamon.]

The sauce is thick, creamy, and slightly sweet, and is made without the use of any almond milk or hemp seeds - it’s just the tomato and olive oil blended together that make it so luscious! You can use the combination of portabella mushroom and walnuts that I suggest, or use just one of the ingredients depending on your taste and what’s currently in your kitchen.

Everything is warmed up very briefly in the oven (while you prepare the meal and clean it up), and can be enjoyed with the addition of some raw dehydrated bread or crackers if you’d like, or some toasted Ezekiel bread if you’re after a “rawish” meal. Personally, a small plate satisfied me by itself.

This is definitely an instant personal favorite. And fills me again with wonder at the amazing ways that simple, living, high-water-content foods can be deliciously combined!

This type of raw and living cuisine is still entirely on the cutting edge frontier, and it’s always exciting to create something that I know cooked-food-lovers would be able to enjoy!

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This recipe just explodes with flavor. I’ll remember to make a double-batch next time, because once the twenty-somethings came round, they were practically licking the bowl to get up every last drop. Almost felt bad I’d eaten so much of it for dinner. Uh…almost.

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Eggplant… Tricky For Some Sensitive Eaters

I’ve always had a problem with eggplant — although it’s delicious, the acid in eggplant is extremely irritating to my tongue and I can usually barely manage a few mouthfuls before the discomfort sets in. So I was wary when I had the idea of trying a raw eggplant dish.

But I saw just the cutest little miniature eggplants at the Indian market around the corner, and thought it was worth the risk, because if I could figure out  a way to prepare eggplant so that it didn’t hurt me, it could open up quite a few options for some great raw, living savory dishes. I was imagining Indian curries…Thai curries…Asian sweet “BBQ” eggplant…shoot, I bet I could even find a way to give it a smokey, “bacony” flavor.

Well, I’m glad I went for it, because this recipe has become an instant favorite of mine. I don’t remember ever tasting a Baba Ganoush recipe this yummy before (if I do say so myself), and you can’t tell that the eggplant is raw. Although I ate nearly half the recipe for my dinner, my tongue (though tingly!) wasn’t uncomfortably bothered. And the dip was both absolutely delicious and very satisfying… a major thumbs-up as far as raw dinners go.

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Extremely Versatile, Crowd-Pleasing Recipe

There is no sesame or tahini in this recipe. I’ve used raw macadamia nuts instead. And one thing I really like about the flavor in this dip is that you can’t taste “nuts” in any way…just the happily enthusiastic mediterranean flavors of lemon, garlic, cumin, and olive oil!

Serve with raw dehydrated chips or fresh vegetables for a raw meal, or with organic tortilla chips for a “rawish” meal. This would also make a killer Salad Sandwich filling — use some toasted Ezekiel bread, top with some delicate fresh greens or sprouts, and you’re good to go!

Great for raw pot lucks and when you’re having company over as well. The only drawback is that the eggplant is sliced and marinated overnight, to tenderize it and draw any irritating acids, so it’s not a recipe you can do at the last minute. But it’s certainly easy, and takes just a couple minutes to finish up the next day.

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You’ve got a cucumber and a couple tomatoes lying around… What can you make with it that’s…different? Use the tomatoes for the dressing! This simple, colorful twist on a salad made everyday in the home of Greeks everywhere is a feast for the eyes, and easily dressed up into infinite variations.

The color of bright mac-and-cheese, and actually quite mild-tasting, you can start with this recipe and then add your favorite salad fixins…black kalamata olives (sun-cured if you can find them!), sliced red onions, chopped raw pistachios, thinly sliced spinach or watercress…the list could really go on forever.

A great dish to bring to a raw pot luck, an excellent base for a filling for today’s Salad Sandwich… it’s just a great versatile base you can play with a lot of different ways!

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The perfume of rose infused with the sweetness of watermelon and the tartness of raspberries… it’s a deliciously romantic marriage. Simple, easy, a feast for the eyes, and a heady experience for the remaining senses. This recipe makes enough for one…but you know you’re going to have to double it for a special *someone* to share with!

Perfect for a raw potluck — just make a few and place all around the table. How beautiful! Everyone will love it… and you can blame me if the love-energy starts to get a little out of hand.

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Two Raw Recipes with Moscato Wine From Samos

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Marinated Fruit Salad

If you want to jack up the heavenly aroma and alluring flavor, pour a 1 oz. shot of muscat dessert wine over top. The famous Muscato from Samos, which I grew up on (that may explain a few things…heh), has been called “nectar of the gods” for ages, and deservedly so. And it goes beautifully with watermelon.

On Samos, if you take a day-trip on a fishing boat to a neighboring island cove, odds are your breakfast on the boat will be a slice of watermelon and a cup of very light Moscato. Now that’s hospitality I could get used to! 

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Another Yummy Raw Cocktail For Lovers

And if you really wanna create something special for you and a lover…turn that 1 oz shot into 4 oz., blend up with ice, and pour out into two martini glasses. Um…make sure those shades are drawn first, ‘k?

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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!

Unlike many recipes for savory or “cheesy” raw vegan dips and spreads, this recipe has no cashews. And unlike most hummus recipes, it has no sesame seeds, and no sprouting or soaking of nuts is required at all.

All you need here are some almonds, walnuts, raw spinach and tomatoes, and a few other goodies, and within minutes you’ve got a versatile dip, sandwich spread, canapé topping, or even raw pasta sauce…without any fanfare or exotic ingredients. And it’s loaded with fresh live greens to boot!

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Make a Delicious, Hearty Salad Sandwich!

This was my lunch, and I’m tellin’ you…it was not only delicious, but just one raw-ish sandwich made with toasted Cinnamon-Raisin Ezekiel bread was completely filling and satisfying. Messy too, but…what’s a life well-lived without a little mess?

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Beautiful fruit, beautiful colors, exquisite juiciness, the exotic aroma and flavors of honey, orange blossom, and rose water. A big batch of fruit salad just begging to be shared with others.

Make this. Enjoy. Bask in its festive loveliness. The Mediterranean…sunshine…the sweetness of life. What could be better?

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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!

It is no secret to anyone who knows me well that my favorite dessert on the planet (even before a well-made cake) is the Greek dessert, Galaktobouriko. Made with a creamy semolina custard sandwiched between layers of phyllo dough, and then soaked in a distinctive syrup made with vanilla, lemon, orange blossom water and rose water, it is — for me — the ultimate dessert. Hardly “raw”, though.

This simple but utterly delicious dessert (or breakfast… or snack… or light dinner…heh) is made with perfectly ripe, juicy summer peaches and a creamy sauce that evokes the same exotic floral aroma and creaminess of the Galaktobouriko I grew up loving so much. Takes just minutes to prepare as well… 

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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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