The Raw Glow Blog

Category — Raw Food Recipes

Delicious Green Smoothie Recipe – Our Family’s Favorite

best green smoothie recipe

Hope you enjoy this delicious green smoothie recipe. My husband thinks this green smoothie recipe is the best!

I’ll never forget my first date with my husband. I brought him a mango kombucha and told him not to shake it. He shook it anyways and within the first five minutes of meeting him for the first time he had managed to get exploding mango kombucha all over the front of his pants. True story.

2nd date we went to Whole Foods to buy ingredients for a salad and when we got back to his place I made us a salad with a lot of cilantro. My husband, who didn’t like cilantro at the time, choked down the salad and pretended to like it for my sake.

I am sure that after our first few dates my (meat-and-potatoes-loving-midwestern) husband probably wondered what he had gotten into by dating such a California health nut!

Luckily he didn’t get scared away and to his credit he tries all my healthy creations at least once. And over the years he has actually even grown to love some my recipes. The green smoothie is one of them.

Although I make a different delicious green smoothie for my husband every single morning, this is the recipe he thinks is the best of them all!

delicious green smoothie recipe

Delicious Green Smoothie Recipe

2 bananas (fresh or frozen)
2 cups strawberries (fresh or frozen)
4-6 cups baby spinach
1 cup coconut water (or plain water)
2 pinches white stevia powder

Blend all ingredients in a high speed blender until smooth and creamy. Serve immediately. Makes about 32 ounces. Enjoy!

If you want to see how I make the green smoothie and learn a cool tip about how I prepare the smoothie the night before, check out this video below:

If you can’t see the video below click here.

For more green smoothie recipes and to join the green smoothie challenge click here.

Thank you for visiting the Raw Glow Blog, if you liked this delicious smoothie recipe please “like it” below. Comments are always welcome.

♥,
C

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February 26, 2014   No Comments

Raw Jicama Chips Recipe – Dehydrated

jicama chips recipe

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

My husband is an avid snacker, but he is not easily impressed by my dehydrator creations. So I was pleasantly surprised when he actually liked my raw jicama chips recipe and started munching them while watching T.V. No small victory for this healthy chef!

I think you are going to like them too. These raw jicama chips are sweet with a spicy kick and chewy kinda like a veggie jerky (verky?).  Nibble on raw jicama chips any time you get a snack attack.

Jicama is one of my favorite vegetables because it’s crisp, water rich, and slightly sweet. I am lucky that in California I can find organic jicama in some health food stores, but you might have to go to a Mexican market to find even conventional jicama. If you can’t find jicama, you can use zucchini or even raw eggplant for this raw recipe.

You will need a mandoline for this recipe, but if you don’t have one, just slice the jicama as thinly as possible with a sharp knife. I like the Kyocera Adjustable Mandolin Slicer. (Just be sure to use your handguard, so you don’t accidentally cut yourself.)

You will also need a dehydrator for this raw jicama chips recipe. If you don’t have a dehydrator, I highly recommend getting one. They are not as expensive as you might think and they can actually save you money in the long run by dehydrating produce that might go bad otherwise. They especially come in handy in the summertime when stone fruit and tomatoes are in season.

One last note, this recipe has some ingredients that are not technically considered “raw”, so feel free to make substitutions. However, jicama chips are way better for you than fried snacks in my opinion.

Without further ado . . .

raw jicama chips

Raw Jicama Chips Recipe

1 medium jicama (about 6 inches in diameter)
½ cup orange juice
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon tamari
1 tablespoon extra virgin olive oil
½ teaspoon chili powder
¼ teaspoon cayenne powder
¼ teaspoon smoked paprika (or chipotle powder or regular paprika)

Peel the jicama and then cut it into 3 large pieces. Slice the jicama one piece at a time using a mandoline (on the thinnest setting) into strips (or just use a knife if you don’t have a mandoline). Put the jicama in a shallow dish (I used a glass lasagna dish). Put the rest of the ingredients in a bowl and whisk to make a marinade and then pour the marinade over the jicama strips. Marinate the jicama strips in the refridgerator for at least 3 hours.

raw jicama chips recipe

Then lay the strips on dehydrator trays by arranging them very close to each other because when jicama dehydrates, it shrivels up and shrinks to about half its size. Dehydrate at 145 degrees for the first hour and then turn the temperature down to 118 degrees and dehydrate for about 18 hours until they are dry and chewy (drying time depends on how thinly they are sliced and humidity). Flip them over half way through. Enjoy!

  • If you don’t have a dehydrator you can get one here
  • You can get a good organic chili powder here

Thank you for visiting the Raw Glow Blog, if you liked this raw jicama chips recipe please “like it” below. Comments are always welcome.

♥,
C

Excalibur America's Best Dehydrator

February 24, 2014   No Comments

Raw Food Vegan Salad Dressing – Low Fat

raw vegan salad dressing

Most raw food salad dressing recipes usually contain nuts or oils. This raw food vegan salad dressing recipe uses mango and peppers for a sweet and spicy salad dressing that is guaranteed to jazz up your salad without adding a lot of fat.

Make sure that you use a ripe mango and feel free to experiment with different seasonings and adjust them to your liking.

For variety, you can substitute the mango for the same amount of ripe papaya.

raw food salad dressing

Mango Lime Cilantro Low Fat Raw Food Vegan Salad Dressing #1

1 cup chopped mango (about 1 ripe mango)
1 cup chopped red bell pepper (about 1 red bell pepper)
1 tablespoon lime juice (juice from about 1/2 a lime)
1 tablespoon chopped cilantro
1 teaspoon chopped jalepeño pepper (no seeds)

In a high speed blender blend the mango, red bell pepper, lime juice, and jalepeno pepper until completely smooth. Then add the cilantro and pulse a few times until the cilantro is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.

Here is one more low fat dressing recipe for variety. Both are delicious!

raw vegan salad dressing #2

Mango Lemon Dill Low Fat Raw Food Vegan Salad Dressing #2

1 cup chopped mango
1 cup chopped English cucumber
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 clove raw garlic

In a high speed blender blend the mango, cucumber, lemon juice, and garlic until completely smooth. Then add the dill and pulse a few times until the dill is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.

raw food salad dressing #2

Here is a short video where I make the mango, lemon, dill salad dressing.

If you can’t see the video below click here to access the video.

Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Do you have any low fat raw food vegan salad dressing recipes? Please share them in the comment’s section below.

♥,
C

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February 13, 2014   No Comments

Easy and Healthy Frozen Banana Ice Cream – with Carob Sauce

Healthy and frozen banana ice cream is one of life’s simple pleasures. This easy banana ice cream recipe uses just two ingredients: frozen bananas and vanilla bean seeds. Keep a batch of this “no guilt” frozen treat in the freezer and enjoy it all year round!

I also included a recipe for a strawberry and carob sauce if you want to get fancy and dress up your banana ice cream. I think you’ll enjoy both sauces, but I’m really excited about the carob sauce because even my husband (who is not a fan of carob) said it was better than chocolate sauce! Trust me, you’re gonna love it!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

healthy frozen banana ice cream

Easy Banana Ice Cream

4 large bananas (cut into coins and completely frozen)
Seeds from 2 vanilla beans (optional)

Process the frozen bananas through either the Omega 8006/8004 juicer or the Champion Juicer with the blank screen, or use a food processor.*  Let the banana ice cream soften a bit and then stir in the seeds from the 2 vanilla bean pods. Serve with homemade strawberry or carob sauce (recipes below). Makes 2-4 servings. Keep in the freezer.

*If you don’t have a masticating juicer you can use a food processor with the S-blade. Just make sure to scrape down the sides often, and you might need to add a small amount of liquid for it to blend thoroughly.

carob sauce

Carob Sauce

1/2 cup coconut water (or your favorite non-dairy milk)
1/3 cup chopped, pitted, and tightly packed mejidool dates (about 5 dates)
2 tablespoons carob powder
1 tablespoon almond butter
1 tablespoon coconut oil
1/4 teaspoon cinnamon powder
seeds from 1 vanilla bean
dash sea salt

Blend all carob sauce ingredients in a high-speed blender until you get a creamy consistency. Makes about 1 cup of carob sauce.  You can drizzle the carob sauce over ice cream or use it as a dip for fresh fruit. Makes about 1 cup carob sauce. Will last a few days in the fridge.

*You can replace the carob powder with coco powder if you prefer.

Strawberry Sauce

2 cups halved fresh strawberries
1/3 cup chopped, pitted, and tightly packed mejidool dates (about 5 dates)
seeds from 1 vanilla bean (optional)
squeeze fresh lemon juice (optional)

Add all ingredients to a high-speed blender and blend until smooth and creamy. Use this strawberry sauce over ice cream, hot cereal, or in yogurt. Makes about 1 cup strawberry sauce. Will last a few days in the fridge.

Here is a quick video of me making the frozen banana ice cream with the Omega 8006 juicer:

*If you can’t see the video below, click here to be directed to the video.

Resources

Thank you for visiting the Raw Glow Blog, if you liked this healthy frozen banana ice cream recipe with strawberry and carob sauce please “like it” below. Comments are always welcome.

♥,
C

 

February 12, 2014   No Comments

Raw Vegan Parsley Pesto

vegan parsley pesto

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

Today I share with you a simple recipe for vegan parsley pesto. Parsley is the world’s most popular herb and one of my favorites. It’s an excellent source of vitamin K and vitamin C as well as a good source of vitamin A (beta-carotene), folate, and iron.

If parsley is not your favorite herb, feel free to use another. For vegan pesto you can also use any type of herb you like or a combination of herbs and greens. Some of the herbs and greens you can use to make vegan pesto are: parsley, basil, cilantro, mint, spinach, arugula, and stinging nettles. I also like to add raw or sun dried tomatoes and raw red bell peppers occasionally.

For vegan pesto, you can also use different types of nuts, such as pine nuts, walnuts, pecans, pistachios, cashews, Brazil nuts, almonds, hazelnuts or macadamia nuts.

I also like to use a little bit of nutritional yeast, chickpea miso paste, and lemon juice to get a cheesy flavor without using cheese.

Most pesto recipes call for a lot of oil, but I prefer to use the oil sparingly to save on the fat calories. Feel free to add more oil to your liking.

I made this raw vegan parsley pesto in the food processor with the S-blade, but you could also use a high speed blender.

Feel free to use it as a dip for veggies or if you have a spiral vegetable slicer you can pour it over a nice plate of raw zucchini pasta or your favorite gluten free pasta. Enjoy!

vegan pesto

Vegan Parsley Pesto

1 cup tightly packed flat leaf parsley
1 cup chopped red bell pepper (orange or yellow bell pepper are fine too)
1/2 cup shelled raw walnuts
1/4 cup extra virgin olive oil
1-2 cloves raw garlic
2 tablespoons nutritional yeast (optional)
2 tablespoons fresh lemon juice
2-3 teaspoons chickpea miso* (by Miso Master)
1 teaspoon fresh lemon zest
1/2 teaspoon paprika powder
1/8 teaspoon cayenne powder
1/8 teaspoon fresh black pepper or to taste
sea salt (only if needed, miso should be salty enough)

Add the raw garlic cloves to an empty food processor with the S-blade and run on high until the garlic is minced. Add the rest of the ingredients except the olive oil and run on high until the ingredients blend together. While the food processor is still running, slowly drizzle the olive oil through the chute. Taste and adjust for seasonings. Store in an airtight container in the refrigerator. Will keep in the fridge a few days. Makes just over a cup of vegan parsley pesto.

*If you don’t have chickpea or another mellow sweet miso, you can use about 1/2 teaspoon sea salt instead.

  • You can get organic farmer direct walnuts here.

raw vegan parsley pesto

Thank you for visiting the Raw Glow Blog, if you liked this raw vegan parsley pesto recipe please “like it” below. Comments are always welcome.

♥,
C

Learn How to Make Pasta Out of Vegetables

February 5, 2014   No Comments