The Live Green Smoothie Diet

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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