These Mono-Smoothies are a revelation, and something I’ll be drilling into my kids over the next year, as they have determined that this is the year which they want to learn all about how to navigate the kitchen and feed themselves (and their prospective guests in the future) under the auspices of their own acquired knowledge.

Live Green Smoothies and raw smoothies may be super-easy, but these Mono-Smoothies are in a whole new category of easy! Complete and utter no-brainers.

And they are DELICIOUS… light, sweetly refreshing, and just the very essence of freshness!

And Not Only Are They Both Delicious & Easy… They’re Cheap, Too!

And for anyone who has a concern about the cost of radically jacking up the raw and living fruits, vedgies, and greens in their diet, being able to make use of this easy smoothie-making technique will be a budget-saver!

I’m introducing 4 Mono-Smoothie recipes here, and I have 4 more to follow… and I will be sharing boatloads in the coming days so that my readers and subscribers truly gain an understanding of how valuable and useable the Mono-Smoothie concept is.

What do you need to make a Mono-Smoothie?

To make a Mono-Smoothie, you need a single kind of fruit, vegetable, or green (fresh and uncooked should go without saying…), some raw honey, spring water, and ice (ice is optional, according to your preference).

If you don’t want to use raw honey, that’s your business — do what works for you. But I’m an advocate of raw honey and all things made by bees. It is not “just another sugar” (can’t in any way compare with white sugar in my opinion, sorry).

It is rich with living enzymes, is a natural anti-inflammatory agent (read up on its helpful effects for people with asthma and arthritis), and has been famed for ages for its health-promoting, longevity-enhancing, and various healing properties. It is also included in a list within the TCM (Traditional Chinese Medicine) paradigm of foods that are recommended, as a part of “food therapy”, for diminishing candida-causing yeast and mold in the body.

I use raw honey generously. You use it according to your own taste and health requirements.

Pineapple Mono-Smoothie

Red Pepper Mono-Smoothie

Pumpkin Mono-Smoothie

Mint Mono-Smoothie

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We generally think of peppers as vegetables, but in fact, as a “botanical fruit”, they’re considered both vegetables and fruits. And if you have a super-sweet red, orange, or yellow pepper on hand, it’s no stretch at all to use them to make a deliciously sweet raw smoothie. Add a bit of honey and some fragrant cold-pressed coconut oil, and you’ve got a refreshing revitalizer that’s both rich in beta carotene and a metabolic stimulant (part of coconut oil’s claim to fame… hello weight loss).

The drink is just so pretty, as well. Who knew that peppers were destined to make such a delicious beverage? This is one you might fall in love with for everyday…

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Redolent with garlic and slightly sweet with a bit of raw honey, with the antipasto flavorings of red peper and black olives, this salad will improve wonderfully if allowed to marinated. Great for a raw pot luck or a festive dinner table, and as an explosively flavorful filler for Salad Sandwiches!

This is the salad to make if you’ve been feeling physically (and spiritually) sluggish of late. It will zap your immune system into gear (hellooo… garlic!), get everything moving again (hellooo… kale!), and make you feel like you’re back in the game!

A Word On Olives

For this recipe, definitely use black olives, as they are black because they were ripe when picked, and maximally filled with nutrients. However don’t use regular store-bought black olives for this, as delicious as many of them may be around your grocery store’s “olive bar”. Even my faves, Kalamata olives (helloo… I’m Greek) have usually been cured using caustic white salt and cooked vinegar.

Instead, take the time to find a source for sun-cured olives — they are not hard to find on the Internet, and well worth the effort because olives are certainly one of the finest wonder-foods on the planet. Then, in your own kitchen, you can control what is added to the marinade for your olives — add quality cold-pressed olive oil, a great natural salt (everyone should know by now that I favor “himmy” salt), and a natural, unpasteurized vinegar, such as raw apple cider vinegar.

Why is it important not to use olives that have been cured with or marinated in white salt and pasteurized vinegars? Because they are caustic and acidifying to your system, while the natural, raw and un-denatured varieties have demonstrated healthful properties.

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