The claim is that even people who don’t particularly like the flavor of wheatgrass will enjoy this wheatgrass drink. We’ll have to see (once I manage to get a juicer).
The first time my husband tried wheatgrass juice, he drank it down, licked his lips with no apparent enjoyment, and said, “Tastes like football practice. Ugh.”
1 large cucumber or 2 medium cucumbers (Any variety will do but we used Armenian Cucumbers in the video)
1 peeled orange
small handful fresh basil leaves
1 inch knob ginger
3 fistfuls of wheatgrass or desired amount
Juice all ingredients through the Omega Vert Juicer or another single auger style juicer. Enjoy!
*Best to drink juice on an empty stomach
Raw Zucchini Angel Hair Pasta with Marinara Sauce
Zucchini Angel Hair Pasta with Marinara Sauce
8 medium small tomatoes (or 4 large tomatoes)
1 red bell pepper
1-2 cloves garlic
2 sprigs basil (about 10 leaves)
2 sprigs oregano (about one teaspoon fresh leaves)
1/8 teaspoon cayenne or chili flakes
1/2 cup sun dried tomatoes
1-2 dates or a pinch of stevia
6 medium zucchinis spiralized on thin setting
1 cup chopped bell pepper
1 cup chopped tomato
4 tablespoons chopped raw olives (black, green, or a combination of both)
1/2 cup chopped parsley
Blend all ingredients except the 2 cups chopped bell pepper, tomato, olives and the spiralized zucchini into a blender until smooth. You can add more sun dried tomatoes for a thicker sauce. Mix chopped bell pepper, tomato, and olives into the sauce for a chunky style sauce. Pour the sauce over spiralized zucchini.
Raw Lemon Avocado Pudding
If (when) I try this, I’ll go for the extra-lemon version, as usual. And my husband will taste it and complain about what a mutant I am to enjoy such cheek-twistingly sour flavors. As usual. *grin*
Lemon Avocado Pudding
This isn’t my recipe, it’s from my very favorite raw recipe book Raw Food Made Easy by Jennifer Cornbleet. She calls it Lemon Mouse and I modified it just slightly.
3 avocados (1 and ½ cups mashed avocado)
1/2 cup raw honey
1/4-1/2 cup fresh lemon juice (2-4 lemons approx)
1 teaspoon lemon zest
3-5 drops lemon flavored stevia to taste (optional)
blueberries and sliced strawberries for garnish
Put all the ingredients in the food processor with the S blade, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. Garnish with berries if desired. 4 servings.
I took this to a raw food party and it was a hit. I also served it to my family and they loved it! I have made it a few times and depending on the tartness of the lemons I needed to add more or less lemon juice. I like it really lemony!
Raw Cantaloupe Cactus Cooler
Cantaloupe Cactus Cooler
1 Nopal Cactus Leaf (spines removed)
2 cups coconut water
2 cups chopped Cantaloupe
2-4 drops liquid Stevia
Carefully remove spines from the nopal cactus and chop into pieces. Add all ingredients into the blender except for the lime. Taste for desired sweetness and top off with a squeeze of lime. Makes about 32 ounces.
Tunarita (Raw Prickly Pear Smoothie)
Tunarita? Don’t worry, there is no fish involved — tuna is Spanish for the fruit of the prickly pear cactus.
This is a great non alcoholic drink, super light, refreshing, and delicious!
2 cactus pears fruits (sliced in half with the fruit scooped out)
1 cup young coconut water
squeeze of lime
Make sure to scoop out the fruit from the cactus pear. Do not eat the skins! Blend the nopal cactus pear meat and the coconut water in a blender for 10-20 seconds and then squeeze the mixture through a sprout bag to strain out the seeds. Top with a squeeze of lime if desired. Makes about 16 ounces.
Mango Coconut Kefir Smoothie
The Keitt mango is a California-grown mango. Click through to the original for more info about it.
Keitt Mango Kefir Smoothie
½ Keitt mango cubed (or 1 regular mango cubed)
1 cup coconut kefir
1 pinch of white stevia powder or sweetener of choice
handful of ice
Blend in the blender until smooth! Enjoy!
Raw Strawberry Nectarine Coconut Kefir Sorbet
Strawberry Nectarine Kefir Sorbet
1 and ½ cup frozen strawberries
½ cups coconut kefir
½ a nectarine
1 pinch stevia powder
seeds from 1 vanilla bean* optional
Blend all ingredients in a high speed blender using a tamper. Blend less for a sorbet, blend more for more for a shake. Garnish with fresh fruit and bee pollen. I added bee pollen, wheat germ, and drizzled with blackstrap molasses. It felt like a sundae:)
Raw Blueberry Carob Almond Milk Smoothie
Blueberry Carob Elixir
1 cup almond milk
handful of blueberries
1 date pitted and chopped
1 teaspoon carob
1 teaspoon Maca powder
1 teaspoon blue green algae
seeds from 1 vanilla bean
pinch stevia powder
Blend in the blender until smooth for an antioxidant immune boosting pick me up!
Cecilia’s Everyday Raw Blended Soup
Cecilia’s Everyday Blended Soup
3 really ripe medium sized tomatoes
1/2 of an apple (for sweetness)
1/4 of a red, yellow, or orange bell pepper
1/4 of a medium cucumber
1/4 of an avocado (for consistency)
1 green onion (white part only)
2 tablespoons Extra Virgin Olive Oil
2 small cloves garlic (or 1 large clove)
few pinches sea salt or pink salt to taste or a small handful or dulse seaweed (for saltiness)
cayenne pepper to taste
Garnish (choose all or only a few)
Your choice of chopped green onion (green part only), chopped cucumber,chopped bell pepper, chopped apple, chopped tomato, and/or chopped parsley
Sprinkle with ground pumpkin seeds, sesame seeds, or whole hemp seeds
Sprinkle with dulse flakes or kelp granules
Top with sauerkraut (optional)
Drizzle with olive oil
Rough chop the tomatoes, apples, and cucumber. Then add all the ingredients to the blender and blend until smooth. I choose different garnishes everyday, whatever I happen to have on hand. The more chopped vegetables you put into your soup the more filling it’s going to be. You can add fresh herbs and seasonings to the soup such as basil or oregano for variety, whatever you have in the fridge works:)
Raw Fiesta Soup
This next recipe is a recipe for a quick raw blended soup. To make it, “over the top” top it with Farmhouse Smoked Jalapeño Sauerkraut available at some Whole Foods in Northern California. Farmhouse Sauerkraut is the best sauerkraut I have encountered so far, they have three flavors: Apple Fennel, Smoked Jalapeño, and Classic Caraway. To learn more about Farmhouse Sauerkraut go to: www.farmhouseculture.com/
1 cup carrot juice (I cheated and used store bought carrot juice from the refrigerated section, not raw, but quick)
¼ an avocado
Juice from 1 lime or lemon
Small handful cilantro
2 green onions
½ teaspoon cumin
1/8 teaspoon cayenne pepper or less
Blend the ingredients in a blender to make a soup. Garnish with green onion, cilantro, bell pepper, avocado, and to make it, “over the top” top it with Farm house smoked jalapeño sauerkraut or homemade or another brand of raw sauerkraut. Makes 1 serving.
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