Ok, folks, here is my “standard, go-to, favorite” Green Smoothie recipe. I’ve posted it on Facebook before, but never with a photo. So, if this recipe is one you’ve seen before, I hope you won’t mind the repeat. Personally, I think it’s worth sharing again, since it’s so easy and delicious! And I’m trying to do a better job of posting photos of all my raw food recipes now 😉
So, keep in mind…I’m NOT a purist when it comes to raw foods…or any diet program or lifestyle…for that matter. I think we all have to listen to our own bodies and inner voice, first and foremost, and do what works for us, as individuals. No two of us are identical. We each have different bodily chemistry, ancestry, environmental factors, family tendencies, etc. So, you will find that this smoothie (and almost all of my recipes), while being HIGH RAW, is not 100% raw. Alter it to suit your own tastes and preferences 😉 Personally, I prefer to use a juice base for my smoothies, rather than a water base. I just like the flavor better that way. And, hey, it’s still getting me a huge serving of greens and fresh fruits, so I figure that is going to be to my benefit.
1-1/2 c. orange juice from concentrate (or fresh squeezed, if you prefer)
2 c. baby spinach greens (more or less)
1 ripe banana
1 tsp. vanilla extract
1 c. frozen fruit mix (mine is from Costco: strawberries, pineapple, mango, papaya)
Put orange juice and spinach into blender and blend until the spinach is completely broken down and incorporated into the juice. Add banana, vanilla, and frozen fruit mix and blend again until smooth. Enjoy!
Makes 2 glasses full.
This is a great corn salad to take to a potluck or any family gathering! I have received sooo many compliments on this concoction that I feel pretty confident recommending it, if you are looking for a crowd pleaser that isn’t a dessert 😉 It’s quick, easy, and very nutritious, since it’s completely RAW!
(for 1 LARGE main dish serving or 2 – 4 side dish servings)
2 c. frozen, sweet, white corn kernels, (run under hot tap water in a fine mesh strainer to thaw)
1 small or 1/2 lg. avocado, diced
1/2 small yellow onion, diced
1/2 red bell pepper, diced
Generous sprinkling of; cumin, onion powder, garlic powder, chili powder (optional)
Drizzle of olive oil (optional)
Salt and pepper to taste
Place all vegetables into a medium sized mixing bowl. Stir well.
Sprinkle top of salad with all of the seasonings. I go heavy on the cumin. I didn’t use chili powder today, but I do frequently and it’s delicious both ways.
Olive oil is optional. The salad is just as good without it and if you are trying to lose weight then the avocado provides plenty of fat. But the addition of olive oil DOES make a little more of a “dressing” for the salad. So, you can make it without, taste it, and then add it if you think you need it. This is a very forgiving recipe! Sometimes I also add sliced black olives and/or a couple of heaping tablespoons of commercial salsa. You can add a splash of Tabasco sauce or a sprinkling of cayenne pepper to give it and extra KICK!
Let me know what you think!
I have been following Dr. John McDougall’s program called The Starch Solution for awhile now, and I feel really good! This is a vegan eating plan, with absolutely no animal products or dairy of any kind. Additionally, he prohibits the use of refined oils and fats in the diet, which is something I have not been watching until now. So, I am still eating high-raw, but I LOVE that I can also indulge in some of my favorite, healthy, cooked foods, too, such as; baked white & sweet potatoes, yams, cooked dry beans & legumes, whole grains such as brown & other types of rice, quinoa, corn, and to a lesser extent; whole wheat breads, cereals, pastas, and the like.
I have to tell you, I am completely content following a vegan diet! Sooo satisfying! But getting the fat-free thing mastered has been a bit of a challenge, since I LOVE many of these foods…but I’m used to putting some form of fat in/on them; butter on rice, potatoes, or toast, peanut butter as a snack, in banana ice cream or on toast, and while I haven’t been eating bread or pasta for a LONG TIME now, when I _do_ eat bread I generally like to have SOME KIND of a spread on it. Honestly, I’ve never been much of a mayonnaise lover…but the one thing I really do like to use it on is a good, toasted tomato sandwich. So, when I saw Dr. McDougall’s recipe for Tofu Mayonnaise I decided to give it a shot. Keep in mind I have NEVER been a tofu or soy fan…so I was skeptical. But MAN! This stuff tastes just like the real thing! I kid you not! And it was such a cinch to whip up! I swear, less than 5 minutes from start to finish! It was a little thin, initially, but once it’s been in the refrigerator for a couple of hours it thickens right up!
So, I made this yesterday afternoon and remembered that it should be ready to use around dinner time. I decided to make up a toasted tomato sandwich for dinner to test it out. I paired it with a bowl of my homemade, fat-free, vegan Yellow Split Pea Soup (recipe to come!) and I was in heaven! The sandwich really hit the spot for me and I honestly could not tell the difference, in taste, between the Tofu Mayonnaise and the fat-filled kind. So, that really jazzed me!
Now, today I was contemplating what to have for lunch and realized I still had some pre-shredded cabbage and carrot coleslaw mix in the fridge that would likely be delicious made into a nice coleslaw using that mayonnaise as a base for the dressing. And, boy! Was I right?!? I put 4 Tbl. into a bowl, mixed in a little granulated sugar, Bragg’s Apple Cider Vinegar, and some black pepper, tossed in the cabbage mix and VOILA! Devine coleslaw! If I’d had some crushed pineapple in the house, I would have tossed that in for an extra kick! But it was great just like it was!
So, I’m a convert! LOL! I give Dr. McDougall’s Tofu Mayonnaise a TWO THUMBS UP rating! Both on taste and texture. Try it for yourself and let me know what you think!
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