The cranberries and kale in this smoothie offer you the best in antioxidant protection as well as a nutritional boost to jump-start your day the quantum way!
Raw Shake Recipes
Cranberries are in season right now in the United States, and if you ever miss the taste of bottled cranberry juice, now is the time to make it fresh. The natural sweetness of grapes and the mild taste of cucumbers with their high water content turn this juice into an ultimate kidney cleanser.
And you were wondering how you were going to live without hot chocolate when you go raw! With this special treat, hot chocolate will soon become a distant memory. You won’t even miss it. Guaranteed.
Early fall brings us a wide variety of melons to enjoy. They are delicious all by themselves, but you can also blend them with greens for a green smoothie experience. No need to add extra water: melons’ high water content ensures that we get the best structured water possible for our body to thrive on.
Adding poppy seeds to your smoothie provides additional minerals, fiber and Omega-3s on top of summer berry goodness, the freshness of coconut water, and all the gifts the leafy greens have to offer.
Of the raw food dishes I’ve prepared during my fifteen years on the raw food journey this recipe is my favorite.
An easy and enjoyable way to consume a few servings of dark leafy greens.
Just tropical enough to deserve the name. It is February after all. Mark Twain called the cherimoya “the most delicious fruit known to men.” Look for them in Asian markets. Often you will find cherimoya are sold not yet ripened. You should leave your cherimoya for several days in a paperbag at room temperature till it turns an almost brown color and feels like an almost ripened avocado. It should have some give but not be squishy when squeezed with your fingers.
Silky, smooth, green, and simply delicious.
A savory shake for guacamole lovers. It’s thick and filling enough to make a great summer lunch.