June… a luscious month for raw food diet enthusiasts everywhere! You will have no problem finding loads of beautiful ripe produce in season this month, including such versatile delicacies as: broccoli, watermelon, sugar snap peas, early figs and apricots. Leafy greens for juices, green smoothies and salads are to be had in abundance and I would encourage you to put them in just about everything you eat or drink while spring wanes and we eagerly anticipate the appearance of summer.
Emerald Juice Deluxe
A new twist on an old favorite.
1 stem of broccoli (save the florets for the salad below)
3 stalks of celery
1 baby bok choy
1 medium granny smith apple
1 Meyer lemon, peel removed
Run all ingredients through your juicer and drink immediately.
June Ultimate Combo Smoothie
Ultimate combos are not restricted to fast food drive-thrus. Here is one of my favorites with the first melons and figs of summer.
3 cups of peeled and chunked watermelon
2 cups of fresh ripe figs
4 medium to large leaves of Lacinato kale or Swiss Chard, stems removed
Thoroughly blend all ingredients in a Vita-Mix or other blender and pour into medium sized glasses, furnished with straws.
Creamy Veggie Chowder with Broccoli
Cream of vegetable soups are standard fare that can be adapted to just about any taste and texture desired. Here’s one variation:
3 cups fresh squeezed carrot/celery juice
1/2 cup of soaked, raw sunflower seeds
1 ear of raw corn with kernels removed (approximately 1-1/2 cups of kernels)
1/2 an avocado
dash of Celtic sea salt and coriander (optional)
2 cups finely chopped broccoli florets
Pour fresh carrot/celery juice into a Vita-Mix or other blender with all ingredients and half of the broccoli. Blend until completely smooth. Pour into two soup bowls and garnish with remaining broccoli and a sprinkle of extra scallions.
Orient Express Fresh Salad
For cravings that only fresh Asian fare will satisfy.
4 cups of fresh leafy greens, preferably mixed baby greens
2 cups of sugar snap peas
1 carrot, grated
1 cup finely chopped broccoli florets
1 cup sprouted mung beans
1/2 cup chopped fresh basil or cilantro
1 sheet of nori, torn into bite sized pieces
Arrange attractively on 2 salad plates and dress with a well blended mixture of:
Juice of 2 limes
4 fresh stevia leaves or 2 Tablespoons raw honey
1 Tablespoon peeled and finely minced ginger
pinch of Celtic sea salt (optional)
1 Tablespoon finely ground raw sesame seeds
Apricot Green Pudding Supreme
This rich, creamy dessert has ‘comfort food’ written all over it.
6 ripe apricots, pitted and halved
4 fresh figs
1 medium leaf of either Swiss Chard or Collard green
Blend well in a Vita-Mix or other blender until silky smooth. Pour into 2 serving bowls and garnish with fresh chopped figs. Dust with cinnamon, if desired. Divine!