Raw Food Recipes for June (2010)

June 4th, 2010 by Tonya Zavasta

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
2 cucumbers
1 Meyer lemon, peel removed

Run all ingredients through your juicer and drink immediately.
Serves 1


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.
Serves 2


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
2 scallions
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.
Serves 2


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

Serves 2


Apricot Green Pudding Supreme

This rich, creamy dessert has ‘comfort food’ written all over it.

6 ripe apricots, pitted and halved
1 avocado
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!
Serves 2

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