The Raw Glow Blog

Posts from — January 2010

Carob Mango Green Smoothie Recipe with Video

carob mango green smoothie

Just checking in with everyone.  It’s the end of January, how are your new year’s resolutions going?

My resolution this year was to be more productive in all areas of my life and I can say that I feel like I achieved it this month. Yay!

On the downside, I feel like I got into a pattern of overeating over the holidays and I haven’t quite broken the cycle yet. One of the things I feel that got me a little bit off track was not drinking my green smoothie every morning which would fill me up and I’d find that I’d eat less during the day. So I’m back on my trusty green smoothies and in the spirit of celebrating green smoothies here is a recipe you can try that was inspired by a raw restaurant in Chicago called Cousens that has a great selection of juices and smoothies.

If you can’t see the video below click here

Carob Mango Green Smoothie

2 mangos
4 chard leaves (no stems)
water from 1 young coconut
1 tablespoon carob powder
1 teaspoon chlorella

Blend and Enjoy!

For more green smoothie recipes please see my Green Smoothie Challange E-booklet

green smoothie challange e-book

Please do share your favorite green smoothie recipe and how your new year’s resolutions are going. I would love to hear from you!


January 31, 2010   6 Comments

How to Prepare and Enjoy Stinging Nettles


A few weeks ago at my potluck group I talked about my list of top foods that I believe to be super nutrient rich. Stinging Nettles, urtica dioica, were on that list.

The reason I think they are so great is because they are rich in vitamins A, C, iron, potassium, manganese, and calcium. According to some sources they are one of the best plant sources of iron. They are 40 % protein which is considered high for a vegetable. Traditionally in folk medicine they were used to build the blood and treat anemia among other conditions. Recently they have been proven helpful to treat hay fever and osteoarthritis. (For more medicinal uses scroll down to the bottom of this post.)

Where to Get Stinging Nettles

To add stinging nettles to your diet, first you need to find them. I am lucky enough to live in Northern California where I can get them at the Marin Farmer’s Market for 6 dollars a pound. If you have a local wild edibles guided tour (please don’t eat any wild edible unless you are sure) you might be lucky to find them in shady spots, in flood plains, woodlands, along streams and river banks in Europe, Asia, North America, and Northern Africa. Or you can simply try to grow them in your own backyard. If you can’t get ahold of fresh nettles you can find dried nettles in the bulk herb section of your natural grocery store, which make a lovely tea.


They are called stinging nettles for a reason, they have stinging hairs which can really irritate your skin. For this reason I do not advise handling them with your bare hands. I personally use tongs, but you could use gloves as well. Some people recommend rolling them like a taco and then eating the leaves. Here is a video of David Wolfe, raw food author and speaker, showing you how to do just that.


Click here if you can’t see the video.

I personally prefer to enjoy them using the methods I describe below:

 The great thing about stinging nettles is that when you cook them, juice them, or blend them they loose their sting!

 My favorite thing is to make a nettle shake. (recipe below)

 Nettle Shake
(Thanks to Novalee for this idea)

nettle shake

2 cups fresh orange juice
1 cup nettles

 Blend for a minute in a high speed blender and enjoy. For a heartier drink you can add 1 banana and half an apple.

 Nettle Green Juice

nettles on a cutting board with celery

You can also add nettles into your green juice. Just substitute whatever green you were going to use with nettles and run them through your juicer. I like to juice them with celery and apple.

Make Nettle Tea

glass of nettle tea

Boil a pot of water and add a cup of nettles and let sit for at least 10 minutes. It makes the most beautiful emerald green tea you can imagine. Sweeten and enjoy.

Cooking Nettles

Nettles can be steamed or boiled and are probably one of the most delicious greens out there. They have a mild nutty flavor and can be substituted in any cooked recipe that calls for spinach or kale. They are so good that they can be enjoyed just steamed plain or perhaps with a touch of sea salt. I have also seen recipes where they are boiled with potatoes, leeks, and other ingredients to make a creamy blended soup.

Medicinal Uses

Nettles have been used medicinally in folk medicine for such things as: allergies, water retention, anemia, poor circulation, asthma, wound healing, as a diuretic, to build the blood, and for arthritis and rheumatism. Recently, nettles have been proven effective for treating hay fever and osteoarthritis.

*Now if you are going to use nettles medicinally I would definitely work with a professional for the correct dosage and there are some contraindications and drug interactions you might need to be aware of especially if you are pregnant, have kidney issues, diabetes, or are on blood pressure medication or other medications.

Hope you can enjoy this powerful superfood as a regular addition to your diet!



Wikipedia/Stinging Nettles
Rain Tree/Nettles
Web MD/Stinging Nettles


January 20, 2010   4 Comments

No Nut Carrot Pulp Raw Food Dehydrated Cookies


Ever wonder what to do you with your carrot pulp after juicing? In this video, I make an easy dehydrated raw food cookie with my food processor and a dehydrator. Don’t have a dehydrator? No problem, the batter for these cookies tastes so good you could substitute the chia seeds with a tablespoon of ground flax or pysllium and eat the cookie batter as a raw carrot cake.

If you can’t see the video below click here


No Nut Carrot Pulp Cookies

2 cups carrot pulp (a carrot apple combo is fine too)
1 cup chopped soft dates
meat from 1 young coconut
2 tablespoons Artisana brand Coconut Butter
2 tablespoons chia seeds covered in 1/4 cup water to make a chia seed gel
1 teaspoon freshly grated ginger
1/2 teaspoon cinnamon
raisins for garnish (optional)

Blend all ingredients except for the chia seed gel in the food processor with s blade until well processed. Mix in the chia seed gel. Form into small cookies (top with a raisin) and dehydrate for about 20 hrs at 115 degrees. Makes about 16 small cookies.

Click here if you don’t know how to open a young coconut



January 12, 2010   8 Comments