Raw Food Recipes for June (2010)

June 3rd, 2010

Raw Food Recipes for June (2010)

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