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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I’m just delighted with this shake. After feeling like a million bucks after yesterday’s maca recipe, and feeling an extra spark in my step today despite a very challenging week healthwise, I was eager to add another maca smoothie option to my kitchen. And this one is something most people could whip up regularly without getting tired of it… and from pretty pedestrian ingredients, once the raw maca powder has been procured!

If you’ve never tried maca powder and have been curious to venture into the unknown, might I suggest you start with this recipe!

Light, frothy, creamy, very vanilla-y… hard, even, to taste the maca.

One of the underlying flavors I always get when I smell maca is a kind of caramel nuance, which makes me thing of vanilla, creamy banana, dates, and aromatic coconut oil, all of which are combined here to a delicious shake a kid would never know was meant to promote energy and health.

I hope you like it.

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Library of Raw Smoothie Recipes Made With Fresh Aloe Vera Gel

My love affair with using fresh aloe vera gel in raw smoothies continues. For a quick review of all the smoothies on my site to-date containing fresh aloe vera gel, here’s the list:

• Mango-Guava Live Green Smoothie with Fresh Aloe Vera Gel & Elderflower Water or Liqueur
• Persimmon-Fresh Aloe Vera Gel Smoothie: LUSCIOUS!
• Delicate Raspberry Raw Smoothie With Fresh Aloe Vera Gel… Wow.
• Honey-Lemon Raw Smoothie With Fresh Aloe Vera Gel
• Vanilla-Aloe Smoothie With Fresh Aloe Vera Gel
• Vanilla-Banana Smoothie With Fresh Aloe Vera Gel
• Basil-Lime Live Green Smoothie With Fresh Aloe Vera Gel
• Pomegranate-Rose Smoothie With Fresh Aloe Vera Gel

One thing I’ve learned from making all these aloe vera smoothies is that you can use the fresh gel from a massively large aloe leaf and still never notice any “taste” from the aloe. I always find that quite surprising, because when I cut open a fresh aloe leaf, I always inexplicably smell “chicken soup”. I have no idea why that is, but it always reminds me of the chicken soup smell from cafeterias when I was a kid. That odor or taste has never made it into a smoothie, though… they are all utterly delicate, mild, and supportive of whatever other flavors and ingredients have been added to the mix.

Caramel-Vanilla Raw Smoothie With Fresh Aloe Vera Gel

That a mild, creamy, vanilla-y, so tasty raw smoothie can be this simple and so healthful sometimes just blows my mind. If only we all had known earlier that healthifying, revitalizing food could be like this. But it is certainly quite exciting to be living on the cutting edge of discovering these brilliant combinations that have been just waiting to be known!

This smoothie is creamy, refreshing, comforting, and frothy (the way all smoothies are when made with fresh aloe vera gel). Both of my Boyz really enjoyed this smoothie — the recipe definitely passed muster with the Marginally-Raw-and-Male crowd.

Make it yourself and see what you think!

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This recipe is definitely a Christmas gift to me from my generous culinary muses, who know very well that I’m an unrepentant vanilla whore ever in pursuit of raw vegan recipes that can showcase vanilla the delicious way that milk can. If I were in biblical times, I’d go sacrifice a goat or something in gratitude. Things being as they are, however… I’ll just drink another glassful with thanks. The smile on my face says it all.

Am so glad I found the last bit of Tahitian vanilla I’d given my mother on a previous visit, lurking patiently in the back of her spice cabinet for this very day.

Creamy, light, refreshing, with a neutral-tasting backdrop that allows the vanilla to shine without competition, this shake/raw smoothie recipe is one to memorize and show off to your non-raw friends. Frequently.

*slurp*… I am in awe.

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This is the drink my kids came home to this evening after working late into today’s snowstorm… and they drank the whole batch so quickly, there was barely a glass left for their thirsty mum!

You will swear this creamy, sweet, and mild Live Green Smoothie has milk in it. It’s the hemp seeds — it’s what they do. You can’t taste the kale - it’s more like a refreshing vanilla shake!

If I had some more bananas, I’d make another batch post haste to help me ride out the storm!

Aaaahhh… the magic of fresh greens.

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I love vanilla, and I’m also always on the lookout for new ways to enjoy fresh aloe very gel because of it’s “miracle superfood” reputation… I just never thought the two would go so nicely together! Turns out, they make quite a lovely pair.

This smoothie is light and for the vanilla purist. It’s refreshing, you can make it sweet or less-so, you can make it with banana instead of raw cane sugar or raw honey, if you prefer. But however you choose to sweeten it, you’ll get a long-lasting blast of energy from the polysaccharide-rich aloe vera gel, not to mention the soothing, alkalizing, anti-inflammatory properties that so many rave about.

And when I’m popping aloe into a smoothie, I also make sure I put some of the fresh gel on my face and neck for a quick little facial.

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Yah, I know… this vanilla creme tart is green. Well.. let’s talk about that.

I am a serious vanilla-lover. And one of my dreams is to create a raw vegan dessert that can rival vanilla pudding or custard creme — or any of the other fabulously creamy vanilla fillings made in the cooked-food realm. The thing is, without milk as the creamy agent, or eggs or flour as the binder and thickener, the possibilities for creamy vanilla dishes radically narrows.

This is my first vanilla pudding-type recipe, and it uses avocado for its creamy texture and mouth-feel… which is excellent. There is no other fat, other than what’s in some of the hemp seeds used to thicken the creme, and the nuts in the crust.

My marginally-raw kids each independently gave enthusiastic thumbs-up to this dessert, which… believe me… goes a long way. I’m always appreciative of non-raw eaters enjoying my recipes, because as I’ve mentioned elsewhere, my mission is to bring an appreciation of raw and living foods into the mainstream. So I like to hear that mainstream taste buds like what I’m creating.

You can make this dessert and eat it straightaway, on-the-spot, which is an objective I have for almost all of my recipes. But I think it tastes even better (less avocado-y) after it’s had a chance for the flavors to meld in the freezer and even later, after defrosting in the fridge. 

It’s a good dessert to take to a raw pot luck, or to make and keep on hand for when cravings hit or company arrives. And you never have to feel guilty when eating it, because it is too rich to overeat, and so nutritionally rich with minerals, healthy fats, essential amino acids, and healthifying, enlivening enzymes. You could, in fact, eat it for supper…

Just make sure you use the best vanilla extract you can get your hands on. I used a high-quality organic product. But vanilla is the center of the show here, so let it shine bright!

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Creamy milk, heavenly vanilla…and a bit of vodka to jack up the festival spirit. This soothing raw vegan cocktail is not just luxurious, but refreshing as well.

“Momma’s Milk” was originally a dairy cocktail made with cane sugar, and here I’ve transposed it into a version made with fresh almond milk.

I am forever seeking to create delicious vehicles for vanilla, one of my absolute favorite taste sensations. Alas, I can’t say I’ve yet found a raw vegan medium that can truly highlight the exquisite heavenliness of vanilla standing on its own, as the neutral flavor of dairy products can do.

For example, the fresh flavor of almond in this cocktail is delicious, but not a neutral background. Still, this is a wonderful, luxurious cocktail quite worthy of its name…and Momma’s Milk has been famous in my house for a couple years, now.

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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! 

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This Fruit Topping is wonderful, nutritious, addictive, quick-to-make, and hard to keep on hand because everybody wants some!

The recipe portions are small because I used to make it in one of those mini-food processors, but I’ve since realized that I should at least double (or quadruple) the portion and use a larger machine… otherwise I’m liable to try to bogart the whole batch!

You could just sprinkle on sliced or chopped fruit and go, but the way I normally eat it is to sprinkle it on fruit in a bowl, pour some fresh pecan or almond milk over it (or other fresh nut or seed milk), sprinkle with hemp seeds, and then dig in. Exactly as it looks in the photo:

Try Different Kinds of Honey

It’s fun to experiment with the type of honey you use because different honeys lend different nuances of taste. One of my fave honeys for this recipe is the organic Hawaiian Lehua honey by Garden of Life – it’s one of the tastiest I’ve tried. Quite floral… delicious with vanilla.

If you’re not a honey-eater, just use some agave instead.

Try Different Kinds of Nut and Seed Milks

Most people quickly become familiar with how to make fresh Almond Milk when they begin exploring a raw foods lifestyle, but there are other kinds of nut and seed milks which are wonderful!

I love Pecan Milk (shown in the picture above). It’s rich, warm, and nutty tasting, it’s full of healthy zinc (great for men and their prostates and for pregnant women… and well, everyone needs zinc for healthy growth, cell development, and DNA synthesis).

Also, in my house Sunflower Seed milk rules because you get a tremendous nutritional bang for your hard-earned buck! Much cheaper than almonds or any of the other nuts, you can buy a huge bag of them and not break the bank. And they are high in fiber, protein, essential fatty acids, vitamins A, B complex, C, potassium, and magnesium! They’re also GREEN, and make a very pretty creamy-green milk. So… bring on the Sunflower Seeds, I say!

Vanilla-Macadamia-Hempseed Fruit Topping Recipe

• 1/4 C. raw Macadamia nuts
• 1 t. raw Honey
• dash “Himmy” salt (Himalayan Crystal Salt)
• 2 T. Hemp seeds
• 1/8 t. Vanilla extract (or a snippet of Vanilla Bean if you have some on hand)

Blend in small food processor, or just chop the nuts & mix by hand.
Serve on fresh fruit with fresh nut milk. Sprinkle with extra hemp seeds, if you like.

This is an excellent breakfast recipe, but I’ve also had it as a snack, and for a light dinner many times. It really satisfies on a number of levels — sweet, crunchy, creamy, tart, and belly-filling!