Transitional Raw Food Recipes (January 2010)

January 1st, 2010

Transitional Raw Food Recipes (January 2010)

If you think it is hard to follow the raw food diet during the winter months, here are some seasonal transitional recipes that will help you do just that. During January, in most places in the US, you can find beets, turnips, parsnips, a variety of oranges, and who could forget those leafy greens? This month's green leafy treasures are Swiss Chard, kale and collard greens. Enjoy mixing and matching your favorites in the following recipes!

January's Jumpin' Juice Ingredients: 1 small beetroot 1 apple, any variety, cored 4 carrots 1/2 a bunch of curly kale 1 medium cucumber 1 inch of ginger root, optional Run everything through a juicer and drink immediately. If you like it sweeter, stir in dried and crumbled stevia leaves before drinking. Sip through a straw. Serves 1 Colors of Winter Smoothie Ingredients: 1 apple, any variety, cored and diced 1 banana 3 navel oranges 4 leaves of green or rainbow Swiss Chard 1/2 of an avocado Blend until smooth and creamy in a Vita-Mix or blender. Pour into your favorite smoothie glass and sip through a straw. Serves 1 Whole Turnip Salad A simple and inventive way to eat turnips, from Beautiful on Raw: Uncooked Creations Ingredients: 1 cup turnip greens, chopped olive oil juice of 1/2 lemon sea salt to taste 1 medium turnip root, spiralized 1 medium zucchini, spiralized 1/2 sliced avocado Toss greens with sea salt, olive oil and lemon juice. Add turnip root, zucchini and avocado. Mix well and serve immediately. Serves 1 Non-Nori Unsushi Ingredients: 1 medium parsnip, peeled and cubed (aproximately 1 cup) 1/4 cup pine nuts, soaked 1 Tablespoon lemon juice 1 Tablespoon raw honey or agave nectar pinch of sea salt 1 avocado, pitted and sliced into strips 1/2 sweet red bell pepper, sliced into thin strips 1/2 medium cucumber, peeled and diced 4 large Collard leaves, stems removed (you will have 8 halves) Pulse the first 5 ingredients in a food processor until it resembles the texture of rice. Lay collard greens out flat, vertically, and spoon a small amount of 'rice mixture' in the middle. Top with remaining vegetables and roll up from the bottom tightly. Secure with toothpick if needed. Serve with your favorite dipping sauce. Makes 8 wraps Creamy Asian Style Soup Ingredients: 1 cup fresh young coconut water 1 cup fresh carrot juice 1 heaping Tablespoon of raw tahini small piece of ginger root, grated meat of one young coconut, sliced into strips 2 Tablespoons of chopped red pepper 2 Tablespoons of chopped cilantro 2 Tablespoons of carrot juice pulp Blend first four ingredients in a Vita-Mix or blender, along with half of the coconut meat. Pour into two serving bowls and garnish with remaining chopped vegetables and remaining coconut. Serves 2