October 2011 After Cleanse Raw Recipes

Can it be that October is upon us already, with a slight chill in the air and the days suddenly becoming shorter? I was just getting used to the idea that September was here and enjoying the last of the summer bounty. Now, we have a few new seasonal crops to add to our repertoire such as pears, apples, figs, grapes, fennel, cauliflower and a new batch of leafy greens. It’s no coincidence that these cleansing foods are available at just the right time to coincide with your fall detox efforts so you can enjoy these recipes for their taste as well as their contribution to cleansing.

Harvest Green Smoothie
Green smoothies are a staple food to consume before, during and after a cleanse.

3 fresh apples, any variety
1 banana
1 pear
1 cup concord grapes
2 handfuls of fresh spinach (can substitute kale or Swiss Chard instead)

Juice the apples first and then blend with the remaining ingredients until smooth. Pour into tall glasses and garnish with a wedge of apple.

Serves 2


This very simple and tasty version of dolmades provides beneficial bacteria for a healthy digestive system

4 large collard leaves, stems removed, marinated in salt water overnight
fresh raw saurkraut (see Your Right to Be Beautiful for that recipe) or purchase from a health food store.
½ cup fresh mint, chopped
dulse flakes

Rinse and dry the marinated collard greens on paper towels. Overlap two of the straight edges and fill with saurkraut, chopped mint and dulse flakes. Roll up tightly beginning at the small end. Secure with toothpicks if necessary.

Serves 2

Easy Fennel Toss
This fresh and light salad combination is great for introducing solid foods after a fast of any sort.

1 fennel bulb, top removed and sliced very thin
1 navel orange, peeled and sectioned
1 pear, diced
2 cups of fresh arugula or spinach
1 cup chopped parsley
Juice of 1 orange or grapefruit
raw honey as desired

Place greens on two salad plates and arrange fennel, orange, pear and parsley attractively on top. Drizzle with citrus juice and honey for a refreshing and cleansing dressing.

Serves 2

Banana Reward
A very basic, light fruit dessert to reward your detoxing efforts; it looks fancy while still being easy to digest

4 bananas
meat of one young Thai coconut
½ inch vanilla bean
1 cup fresh figs
1 cup fresh blackberries (or any fresh berry you like)
2 Tablespoons raw honey
handful of walnuts, soaked and rinsed
2 Tablespoons of diced fresh pineapple

Slice 2 of the bananas lengthwise and place in 2 oblong decorative sundae dishes. Save the other 2 bananas. Blend the coconut meat with remaining bananas and honey in a blender with vanilla and set aside. Blend the figs and berries together until smooth, reserving 3 or 4 of the berries to use as garnish. Drizzle the coconut syrup over one half of the bananas, and drizzle the fig sauce over the other half. Sprinkle with crushed walnuts, diced pineapple and garnish with remaining berries.

Serves 2

Carrot Ginger Soup
This is a hearty soup with a gentle warming sensation thanks to the ginger. Excellent for autumn!
2 cups young Thai coconut water (save the meat for the Banana Reward recipe above)
4 cups carrots, cut into 2 inch chunks
¼-1/2 inch of fresh ginger, peeled
1 sweet apple, any variety, cored
¾ cup filbert nuts
2 Tablespoons raw honey
pinch of cinnamon
pinch of sea salt (optional)

Blend all ingredients in high speed blender until smooth. Pour into two soup bowls and refrigerate any remaining soup. Garnish with a dusting of cinnamon and some diced figs.

Serves 2


Cauliflower Rice Wrap-Up
Yet another variation on a raw vegan sushi roll for you to sample!

½ large head of cauliflower, broken into florets
¼ cup of packed basil and mint leaves, combined
a handful of raw pistachios, soaked and rinsed
?-1/4 cup fresh lemon juice
pinch of sea salt (optional)
1 avocado, pitted, peeled and cut into long thin slices
4 sheets of nori seaweed

Place cauliflower in food processor and pulse a few times to break it up. Add nuts, mint and lemon juice along with salt and continue pulsing until it takes on a rice like texture. Lay the nori sheets on a flat surface and spoon approximately ? cup of the “rice” mixture onto the edge nearest you. Lay several avocado slices on top and roll up tightly. Wet the edge with your finger dipped in water to secure the nori and arrange on serving plates. Slice in half if desired and serve with your favorite raw dipping sauce.

Serves 2

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