The Live Green Smoothie Diet

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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Who said salsas have to have tomato in them? Certainly not me… Papaya makes a great substitute for tomato in a salsa! This fresh, all-raw recipe would make for an interesting change of pace the next time you entertain.

For my part… I ate it all up just as you see, and it made quite a filling dinner as a savory fruit salad with not a thing on the side. The papaya is ridiculously luscious, and the salad just explodes with flavor, even though it is very simple.

For variety and additional color (as if it need more color…), add some fresh cilantro. But simply as-is, it makes for a tasty dish that’s also, happily enough, wonderful for the digestion and the skin.

And so festive!

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I seriously appreciate dishes that will keep in the fridge for a few days so there’s always something around to dip into, snack on, or use to whip up a quick meal. Cabbage is a great vegetable to work with in that regard, because it marinates well and holds up to dressing. Like a stew, it seems to get better after a day or two.

Since I tend to make my Cabbage/Tomato/Almond Butter salad as frequently as I can, and just relish it however long it lasts (I’m finishing off the last of the most recent batch even as I write this…), I thought I’d try my hand at another slaw-type dish, and am quite pleased with the results!

The dressing in this slaw is creamy and nutty (who needs mayo???), and the grapes and raisins offset the savoriness beautifully. Another great dish you can use as a salsa with chips, or as a filling for a tasty Salad Sandwich, or spoon out onto raw flatbread or toasted Ezekiel bread (if you’re doin’ the “rawish” thing…), or use it as a side dish on your family table or for a raw pot luck!

It’s raw “comfort food” that’s both tasty and rib-sticking!

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My son, who dislikes both cabbage and kale, gave this Kale-Cabbage Slaw salad a thumbs-up. With a creamy, zippy Citrus-Garlic Dressing and the sweetness of red grapes, it’s got a lot of zing and appeal to dress up the stronger flavors of the slaw.

This salad is perfect for entertaining and a raw pot luck — it improves with some marinating…and still looks good. In addition, it makes a great filling for a salad sandwich. It’s an excellent side dish for a “rawish” meal; if you’re a meat-eater, make this instead of your usual starch accompaniment and you’ll have more energy tomorrow, without having sacrificed flavor now.

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This luscious dressing is mild, creamy, slightly sweet, uses no oil, and is vitally “alive” with avocado, fresh orange juice, garlic, and raw honey (or agave nectar, if as a vegan you do not consume honey). Use it to dress up any salad, or as a spread on a raw or “rawish” Salad Sandwich. Would make a nice guacamole-type dip for raw chips, and a tasty substitute for sour cream when making raw tacos. This dressing would also make a great raw coleslaw!

I whipped it up by hand, which accounts for the lumpy appearance; alas, my Blendtec was otherwise engaged. But if you pop it into your own blender or food processor, you’ll get a lovely smooth consistency.

This recipe is enough for a salad for one, which I prepared here with a bit of chopped kale, some sliced red onion and a bit of sweet orange — very simple, but satisfying, fare. And what I love about this… there are no tricks. It’s just high-water-content, living whole foods at their best!

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This is a plate of fresh, raw, tasty nibblies you can whip up in minutes with simple ingredients. Refreshing and flavorful. Crunchy, sweet, and savory. Little miniature serving sizes, great for a crowd at home or a raw pot luck. This is a good basic recipe to have in your repertoire.

You can also jazz it up with goji berries (or any other fresh berry) or your favorite nuts, or chop up some fresh herbs from your garden and at to the mix.

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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!

A refreshing and versatile salad, side dish, or main dish with a creamy “mayonnaise” dressing, this twist on the traditional Waldorf is made not with apples, but with crisp pear and tender baby zucchini. You can serve this confidently to your non-raw friends and family without saying a word… it’s definitely an easy-on-the-taste-buds dish that would be a hit on a lot of different tables.

This salad would make a great accompaniment for a lot of cooked, carnivorous meals (if you’ve got family members who are big into grilling, this could be a wonderful little side dish to begin jacking up the raw in the diets of those who would otherwise be loading up their plates with potato salad and chips).

And if you’re looking to stay as high-raw as you can, this dish is flavorful and satisfying enough to enjoy as dinner all by itself. It’s officially one of my new favorites…

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“Pear Waldorf Salad Sammich”

This makes a very nice sandwich filling with raw dehydrated bread or crackers. Or you can make a “raw-ish” meal by toasting up some Ezekiel bread (would be especially nice with Cinnamon-Raisin Ezekiel bread).

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This is one of my favorite salads, a staple in the summer! I keep sun-cured black olives on hand (which I’ve marinated myself in cold-pressed Greek olive oil and Himalayan Crystal salt) for just this purpose. It is just bursting with the sweetness of the watermelon and fresh raspberries, which is highlighted beautifully by the rich saltiness of the olives.

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A Word On Olives

If you love olives, you’re in luck — they are definitely one of the healthiest fruits on the planet! However… if you are consuming olives that have been processed with table salt or kosher salt, you’re bringing in a component you’d be much better doing without. I don’t feed either of those demineralized salts to my family — my kids will attest to the fact that Mortons is relegated to the sidewalk when it freezes over, not to human consumption.

By now, there are numerous un-salted, sun-cured olives available. If you can’t get your grocery story or health food stores to carry them, just break down and order them from an online vendor. Then marinate them in your own fridge in quality cold-pressed olive oil and a quality natural salt, such as my beloved “himmy” salt or even Celtic sea salt.

It is not complex or hard — you just put the olives, olive oil, and a good measure of healthy salt into a glass jar and leave it in your fridge. Then you’ll be able to add olives any time you want to your salads and other raw dishes, without worrying about bloat, blood pressure, and all the icky things that come from consuming de-mineralized salt.

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Great for a quick raw food potluck contribution or a nice side dish for the family meal, and whipped up from rock-bottom kitchen basics, this is a handy recipe to have in the back of your repertoire when your kitchen is missing more exotic ingredients…or you just don’t have the time to fuss.

Kids will like it. It can be paired beautiful with seasoned fresh avocado slices for a meal in itself. It makes for a delicately pretty plate on the table. And it’s loaded with crunch! Very refreshing, any time of year.

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Now this is a recipe I could gorge on! Eat it with some raw dehydrated crackers or a couple pieces of toasted Ezekiel bread, have a glass of your favorite wine…maybe grab second helpings…and I guarantee you’re gonna feel utterly and completely sated. It is the perfect quick summer’s evening supper.

It is with some amusement that I notice that people generally go gah-gah when I post raw dessert recipes, but it’s this kind of recipe that can really be most useful and knock your socks off on a daily basis. This recipe truly highlights the absolutely fabulousness of all that is wonderful about living foods. You can make it in no time at all, cleanup is virtually non-existent, the flavor…dear Lord, the flavor… is spectacular… and all so incredibly simple!

These are all staples in my kitchen… no special purchases involved. And the photos, well… I’ve included a lot cuz this really is food porn at its shiniest — plump, red, raw, juicy, glistening. I mean, come on… nature is luridly mind-blowing at times.

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