The Live Green Smoothie Diet

This dressing is redolent — as they say — with garlic, and slightly sweet from medjool dates. And utterly scrumptious!

If there are dressings that can make restaurants famous… and if I were a restaurant… I suspect this dressing would make me famous. What a fun idea.

Ya simply gotta make it. Even if it does look a bit like bentonite clay. But, meh… definitely get over that one. Just add a few colorful slices of red pepper, some red onion, maybe some nice home-marinated, sun-cured black olives, and you’ll have a nicely turned-out salad.

And not only does it taste great, but it’s downright medicinal. With all the garlic and the mysterious magic of raw portabella mushrooms, you’ll feel invigorated afterwards. You’ll clear your head and give your immune system a boost. What a great benefit.

I served this to the marginally raw crowd in my house with some fresh garlic bread made with toasted Ezekiel bread, but you could make some with raw, dehydrated flatbread, or serve it with some organic tortilla chips for a rawish meal.

Fabulous. Can’t wait to make it again. *slurp*

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The mushroom recipe trend continues, as we’re in a cold snap here in the Northeast and mushrooms seem to hold a number of keys to enjoying savory, earthy, grounding, warming cold-weather foods.

This one is extremely versatile — I leave it to you to discover how many ways you can use it. But do make it and see what tasty benefits and comforts it brings you. And this recipe requires no dehydration — you can make it in just a couple minutes, which certainly jacks up its usability factor!

You can season this recipe with cacao powder, cumin, a splash of organic raw apple cider vinegar and a bit of raw cane sugar to create a delicious raw vegan taco meat.

Or you could use it instead of walnuts and mushrooms in my Greek Spaghetti or Creamy Bolognese sauces…

You can season it with thyme and add a few chopped apples to go in the direction of a holiday stuffing flavor. You can add it to sandwiches, sprinkle it over soups and salads, enjoy it on its own as a kind of “dry chutney”, as is not uncommon in Indian cuisine.

But if you endeavor to “stay raw” during the winter months, I suspect this basic recipe may serve you very well toward that end. You can even warm it gently in the oven, adding to the comforting appeal. Just keep the setting on the lowest possible and make sure you can handle the plate its on with bare hands!

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Wow… I’m utterly gob-smacked at the moment. Now this is a combination I’ve been looking for ever since I discovered the power of raw and living foods — a delicious, savory, make-and-enjoy-on-the-spot dish I know is going to become a staple in my kitchen. If you crave savory, cheesy, meaty, mellow, comforting foods and have had hopes of finding something that genuinely fits the bill in the raw and living food world, you simply must add this one to your stable of standard recipes. This is a recipe even a meat-eater could get addicted to, and relish enjoying with a glass of red wine.

Made from the leftover pulp of soaked almonds used to make fresh almond milk, with portabella mushrooms and a few other simple goodies, this dish fixes up in a couple minutes, requires no dehydration, no nutritional yeast, Nama Shoyu, or any other “tricks” for the taste buds… just good ol’ fresh, whole foods.

You could bring this to one of your holiday parties, or serve with cocktails if you have friends over later this month, and it will make a wonderful contribution to a raw pot luck table. You can use it to make raw or “rawish” sandwiches, you can enjoy it as a pate spread with raw flatbreads (or organic tortilla chips for a rawish treat). Add to a giant “Super Salad”. Enjoy with a Warm Live Soup for completely, satisfyingly cold-weather meal.

As for me… I just ate it plain, with a fork, drizzled with cold-pressed olive oil and a bit of Himalayan Crystal salt.

And again… wow. This recipe has made my weekend. I’ll be sure to give thanks to the culinary muses that frequently visit my kitchen for this one!

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Raw food enthusiasts are always asking how to “stay raw” or keep up their raw food intake during the winter months, when everyone craves warmth.

I’m one who thinks there’s a logic to desiring warm foods in cold seasons or locales, and therefore think that Warm Live Soups are just bloody brilliant. No need to eat everything cold, for crike’s sake!

If you’re a fan of mushrooms, and of cream of mushroom soup in particular, this is sure to warm your tum! Shoot, you don’t even have to be “raw” to enjoy it… just a lover of the rich earthy taste of fresh mushrooms! I made this one with portabella mushrooms, but I’ve made the same recipe with shitake (wow), and you could use for pretty much any mushroom you have on hand.

This soup is rich, very creamy, full of flavor, comforting, warm without being cooked, made in minutes… and oh-so-perfect on a cold winter’s day. Which is a good deal, since it’s snowing to beat the band as I write this.

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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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“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!

This Holiday Stuffing recipe has all the classic hallmarks of classic breaded Thanksgiving stuffing, flavored with apples, celery, onion, a bit of cranberry, and seasoned with thyme. And it’s warm, as well… or at the very least, you can easily take the chill off the fresh ingredients.

The difference here is, it’s juicy, there is no bread in it, and uses portabella mushroom as the main body of the dish. You can eat the entire recipe without finding yourself in a carbohydrate-induced coma afterwards! And it’s delicious enough to enjoy as your main course, as well.

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Raw Vegan Thanksgiving Menu for a Delicious Feast!

Looking for a resourceful raw vegan menu for Thanksgiving? Make this stuffing recipe with fresh raw Cranberry Sauce, a nice Cranberry Cocktail for refreshment, and my two favorite chopped salads (Kale/Portabella With Creamy Garlic Macadamia Dressing and Chopped Savoy Cabbage With Tomato and Almond Butter), and enjoy with a nice stack of raw dehydrated flatbreads, some toasted Ezekiel bread, or organic tortilla chips (for those enjoying a “rawish” feast).

Am telling you… that line-up will have you bowled over with flavor and satisfaction, and you certainly will not be missing the carb-fest of a regular Thanksgiving meal!

Thanksgiving feasting can be healthifying and energizing as well as wildly tasty and filling!

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