July ushers in a mouthwatering array of versatile produce, and just in time for all of the summer’s activities: weddings, reunions, graduations and vacations. You will have no trouble eating raw this month with such foods as blueberries, mandarins, green and yellow zucchini, cucumbers, beets, corn, eggplant, and nectarines along with all the greens you can possibly imagine. A rainbow of colors awaits your palate!
Mandarin Mix Salad
2 cups finely sliced red cabbage
2 cups finely sliced green cabbage
1 fennel bulb, trimmed and sliced thin
1 chopped avocado
4 mandarin oranges, peeled and segmented
handful of sprouted sunflower or buckwheat
Juice of 1 orange, and 1/2 a lemon
In a beautiful salad bowl, combine cabbages and fennel and toss lightly. Add avocado and mandarin sections, along with sprouts, then drizzle juice over and toss lightly again to coat. Garnish with a few extra mandarin segments around the edges and extra sprouts in the center. Chill before serving.
2 ears of fresh corn, kernels removed
1/4 cup diced red onion
1/2 cup diced red pepper
1 grated carrot
1 diced avocado
juice of 1 lime
handful of fresh cilantro, chopped
Celtic salt to taste
Combine all ingredients in a bowl, mixing gently. Drizzle lightly with a few spoonfuls of raw honey and salt. Garnish with fresh cilantro and a dusting of chili powder, if desired. Chill about half an hour before serving.
Nectarine Dream Smoothie
2 cups of fresh juice, half carrot and half orange
2 fresh ripe nectarines, pitted and halved
1 Tablespoon of soaked chia seeds
2 Romaine or Swiss Chard leaves
Note: Pre-soak chia seeds for at least a few hours in a ratio of 1 part seeds to 9 parts water.
Juice carrots and oranges to equal about 2 cups. Pour into a high-speed blenderwith remaining ingredients and blend until smooth. Pour into a frosted glass and garnish with mint leaves and a dusting of cinnamon, if desired. Sip while sunbathing and count your blessings! Green smoothies are amazing!
Enjoy this original recipe from Beautiful on Raw: Uncooked Creations
2 cups peeled and cubed fresh eggplant
2 cups water
2 Tablespoons sea salt
Combine water and salt in a large bowl. Place eggplant cubes in the liquid. Place a plate on top of the cubes to keep them from floating. Marinate overnight.
Strain eggplant very well and squeeze out as much water as possible (throw out the water). Combine the eggplant in a food processor with:
1 cup sundried tomatoes, soaked for several hours
2 strips kelp
1 tablespoon fresh lemon juice
1/4 cup olive oil
Blend in until smooth and then stir in by hand 1 small onion, minced, along with 1/4 cup fresh chopped parsley. Serve with crackers, or leaves or Romaine or Belgian endive. To adapt for Quantum Eating, substitute a fresh tomato for the sundried, and 1/2 an avocado for the oil.
1 yellow zucchini (summer squash)
1 large beet
1 large carrot
Spiralize the above vegetables, or if you don’t have a spiralizer, you may use a vegetable peeler to make strands that resemble pasta. Toss together in a colorful bowl and top with the following salsa:
1/2 cup fresh carrot juice
2 cups fresh tomatoes, diced
1/2 cup fresh cilantro
4 scallions, chopped
juice of 1 lime
1 clove garlic, minced
1 fresh jalapeno pepper, seeded and chopped
drizzle of raw honey, if desired for sweetness
Pulse until chunky in food processor. Pour over spiralized vegetables and garnish with chopped avocado.
Individual Blueberry Pies
1 cup almonds
1 cup pecans
1 cup fresh medjool dates
Blend in a food processor until crumbly. Into a large muffin tin, press about 1/4-1/2 cup of mixture into each hole. Next:
2 cups soaked raw cashews
juice of 1/2 a large lemon
1 tsp. vanilla
1/2-1 cup of raw honey
1/4 cup coconut oil, (optional for consistency)
2 cups fresh blueberries
Blend until very smooth in the Vita-Mix. Spoon into crusts in muffin pan. (The kind for jumbo-sized muffins works best.) Refrigerate any leftovers.
1 cup fresh blueberries.
Press several blueberries into the top and refrigerate until ready to serve. Gently remove from pan with butterknife and place on platter.