If you’re a lover of savory fruit salads, here’s a good one, sweet with juicy pineapple, chewy with finely chopped kale, and pungent with both garlic and fresh ginger. A bit of fresh orange juice… and raw macadamia nuts to make a dense, almost mayonnaise-texture dressing… and this becomes an extremely versatile dish.

You can eat this straight, as a salad. You can use this as a salad sandwich filling. It makes a wonderful salsa-like dip for raw crackers or organic tortilla chips. And would be a colorful and unique side dish for a buffet or raw pot luck!

Not the best salad to munch before going out dancing, though.

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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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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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This unique Live Green Smoothie is a meal, and though you could probably live on the thing, could also easily categorize as either a dessert or a high-test energy drink.

Wow.

Vanilla and macadamia nuts together are just a classic combo. And here, they combine to make a rich, creamy, delicious, mild smoothie, just loaded with minerals from the kale and the macadamia nuts, and rich with polysaccharides from the fresh aloe vera gel, it’s a pure delight. And such a lovely shade of delicate green! Green smoothies never had it so good.

And if you don’t have kale handy, throw in some fresh spinach or parsley instead. If you don’t have medjool dates, use some raw honey, cane sugar, or agave nectar if you’d like. Not into bananas? Use a heaping tablespoon of coconut oil and a good chunk of raw cacao butter instead, and jack up the sweetener a tad bit.

Extremely versatile recipe. And one you should make sure you try to keep the ingredients around as staples, so you can whip it up whenever you really need some deep, natural nourishment.

And a teaspoon of raw maca powder in this recipe would work very well, too!

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(Before chocolate is completely set.)

Chocolate is set here, but much darker than shows up in the photo.

Frankly, this is a great chocolate to make when you just want chocolate… forget the nuts & nibs.

Honestly, when you make a raw chocolate treat like this for the first time and experience and fast and easy it is to make something so satisfyingly delicious, you’ll wonder why you ever made those Peanut M&M runs to 7-11.

This particular chocolate is a little different from my other raw cacao recipes… it highlights some awesome Mexican vanilla a friend so graciously gifted me recently (a gigantic quart-sized bottle… can you imagine???), and is nicely salted to offset the sweet. For best results, definitely use the best quality vanilla and naturally mineralized salt you can get your hands on.

And if you have all these good-but-simple things already in your kitchen as staples, this is a no-brainer to whip up on-the-fly. If you don’t have macadamia nuts or nibs, you can use any other nut or seed — and don’t forget Goji Berries. Or you could just eat the stuff off a spoon as soon as it’s mixed up.

I swear to you, it takes probably just two minutes to get to that point. That’s how quick a chocolate-fix this really is. Heh.

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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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Oh dear…another seriously “You *gotta* make this recipe!” recipe. Totally addictive. Even my eldest son who HATES mushrooms shooed me away from the dish after I persuaded him to try it. Whatever he left, I gobbled up…and licked the plate clean to get all the sauce. This makes for a great “salsa” type dish with raw chips or non-raw organic tortilla chips for the “rawish” set. I’m serious… you gotta try this.

This is also another dish you could take to a non-raw dinner party, and nobody would guess it’s non-dairy or “raw”. It’s garlicky though, so… um… well… not best when you’ve got a hot date that night. Unless you both partake, of course.

Kale NEVER tasted so good. And the portabellas contribute more of a soft underlying potato-y texture rather than any mushroomy flavor. It’s a dish of illusions… and fabulous health.

If you’re into fresh reishi mushroom-hunting…this recipe’s for you!!!

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Want a chocolate chip cookie dough recipe that’s actually GOOD for you? This is it! With raw cacao being king of antioxidants, hemp seeds offering a perfect balance of essential fatty acids (EFAs), the rich minerals and cholesterol-lowering properties of macadamia nuts, the nutritional powerhouse of pine nuts, and the enzymes and healing power of raw honey, tucking into this chocolate chip cookie dough shouldn’t create the guilt you felt the last time you made some Tollhouse and ate more than you baked!

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A Brilliant Healthy Snack…

… for kids, for anyone who gets cravings for chocolate and desserts, and for someone trying to go 100% raw and needing bits of heavier foods to feel satisfied.

In addition, because this recipe is naturally very rich, it’s unlikely that you’ll overeat these treats. A couple with a cup of tea or your coffee break will really satisfy. You can even fashion these into homemade energy bars to take with you on the road for after your workout or when you’re traveling!

I was tickled that this recipe passed muster with my 19-year old son. Families should be able to get a lot of mileage out of this recipe as a basis for all kinds of treats for the kids.

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A Word About Cacao Nibs

Make sure you use good quality cacao nibs in this recipe. Lesser quality will be bitter, too hard, less sweet, and acidic on the tongue. A good quality cacao nib will be more delicate, sweetish, and truly a delectable raw chip.

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