Drop That Winter Weight and Be Ready for Summer!
- New and Tasty Recipes
- Easy to Make
- Support Your Body in Releasing Accumulated Food Waste, Mucus, Toxins, and of course, Weight
Green Lemonade
Drink this juice every day and you’ll never have to worry about the health of your bones.
½ head of celery
1 whole cucumber
1 handful of spinach
1 green apple
1 lemon, peeled
Process all the ingredients through the juicer. It will make about 3/4 liter of juice that you can enjoy throughout the day.
Anti-Cellulite Juice
Cleanse on this juice for one to three days and see results immediately.
2 red grapefruits, peeled
2 oranges, peeled
1 lemon, peeled
½ pineapple, peeled
Process all the ingredients through the juicer.
Mixed Vegetable Juice
4 carrots
3 celery stalks
2 kale leaves
2 tomatoes
1 cucumber, unpeeled if organic
1 small beet
1/2 cup loose parsley, stems included
1 clove garlic
Process all the ingredients through the juicer. Feel free to improvise your own ingredients.
Healthy Heart Drink
1 organic pear
2 organic green apples
1 organic lemon, peeled
1/2- to 1-inch piece fresh ginger root (according to your taste)
Process all the ingredients through the juicer.
My Favorite Smoothies
Strawberry Smoothie
MAKES 3 SERVINGS
2 ½ cups strawberries
2 cups water
5 Medjool dates, pitted (more for more sweetness)
Handful of cashews or pine nuts
1 tablespoon vanilla extract
5 ice cubes
Place all the ingredients in high-speed blender. Blend until smooth and serve. You can keep the leftovers in the fridge for three days.
Fruit and Kale Smoothie
MAKES 4 SERVINGS
Dark leafy greens like kale may not be the first ingredients you think to put in your smoothies but it’s definitely one of the best things you can do for your health and beauty. Among many benefits, greens are packed with calcium in a form that is easier for the body to absorb than the calcium in milk.
1 orange, peeled
1½ cups green or red grapes
1 banana, fresh or frozen
1 cup kale
1 pear
1 teaspoon bee pollen (optional)
1 teaspoon Maca powder (optional)
14 ice cubes (about 1 cup)
Place all the ingredients in high-speed blender. Blend until smooth and serve. You can keep the leftovers in the fridge for three days.
Mango Smoothie
Mango is known as folk remedy that helps relieve depression. It does not juice well, but they blend well in smoothies.
1 ripe mango, peeled
1 orange, peeled
1 ripe banana
6 ice cubes
Blend until smooth.
Wholesome Soups
I love raw soups! They are energy boosters, nutrient-dense and so, so tasty and easy to make. Even people who think they don’t like raw food will love these raw soup recipes.
Gazpacho Soup
MAKES 8 SERVINGS
7 medium tomatoes, roughly chopped
2 red bell peppers, roughly chopped
1 English cucumber, roughly chopped
3 garlic cloves, roughly chopped
2 cups of water
2/3 cup olive oil (first cold pressed and organic)
1/3 cup fresh lemon juice
1 tablespoon Celtic sea salt
Fresh pepper to taste
Working in 2 batches, combine ingredients in a high-speed blender and blend but not too much to keep it chunky. Cover and chill 2 hours for flavors to develop. Eat as much as you like!
Healing Soup
MAKES 3 to 4 SERVINGS
2 cucumbers, peeled
1 avocado
1 carrot, chopped
1 jalapeño pepper
½ yellow onion, chopped
2 cloves garlic
Juice of ½ lemon
Fresh cilantro and parsley to your taste
1 to 2 cups of water
Combine all ingredients in a high-speed blender and blend until smooth.
Siamese Dream Thai Curry Soup
MAKES 2 to 3 SERVINGS
3 cups Thai coconut water
3 cloves garlic, peeled
One 2-inch piece ginger, peeled
¼ cup fresh lemon juice
¼ cup olive oil
¼ cup Nama Shoyu
1 tablespoon curry powder
In a high-speed blender, combine all of the ingredients and blend until smooth. Pour into a serving bowl. Using the ladle, remove and discard any foam that rises to the top.
The soup is amazing on its own, but adding any or all of the following garnishes takes it to the next level.
GARNISHES:
Chopped avocado, minced chives, sliced cherry tomatoes, chopped red bell pepper, chopped, basil leaves, chopped mint leaves, chopped cilantro, sliced shitake mushrooms (marinated for approximately 1 minute in Nama Shoyu)
(From Matt Amsden’s book: RAWvolution)
Sumptuous Salads & Salad Dressings
Tomato and Cashew Dressing
1 tomato
1 handful of raw cashew
2 dates, pitted
1 garlic clove, peeled
Pinch of sea salt
Blend all the ingredients at high speed until smooth. This dressing can also be used as a dip.
Multicolore Salad
MAKES 6 to 8 SERVINGS
2 packages of lettuce (mix organic herb salad, baby spinach, baby, arugula, etc.)
¼ head green cabbage, shredded
¼ head red cabbage, shredded
3 medium carrots, grated
2 small beets, grated
1 cucumbers, diced
1 yellow or green zucchini, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
½ cup sliced radishes
In a large bowl, combine all the ingredients. Stored airtight in the fridge, this salad will stay fresh for 6 days.
Choose your favorite dressing or the Tomato and Cashew Dressing above.
Feel free to improvise your own ingredients. Add tofu cubes, avocado, pieces of fish, pine nuts, almonds, olives, sprouts, etc.
Explore and have fun!
Alkalizing Cucumber Salad
MAKES 3 to 4 SERVINGS
5 cucumbers, peeled and thinly sliced
1 red onion, diced
½ bunch fresh parsley, chopped
½ bunch fresh mint, finely chopped
DRESSING:
½ cup raw apple cider vinegar
½ cup fresh lemon juice
¼ cup olive oil (extra virgin, first cold pressed, and organic)
¼ cup flax seed oil
1 tablespoon Celtic sea salt
5 cloves garlic, peeled
In a mixing bowl, combine all of the salad ingredients and mix well.
In a high-speed blender, combine the dressing ingredients and blend until smooth. Pour the dressing over the salad, mix well, and serve. You can also chill the salad for several hours or overnight.
Toss again before serving.
Kale and Avocado Salad
MAKES 4 SERVINGS
1 head kale, any variety, stems removed and shredded
2 avocados, chopped
1 large tomato, diced
1 red bell pepper, diced
½ yellow bell pepper, diced
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
¼ to ½ teaspoon cayenne (to your taste)
Pinch Himalayan salt
In a large bowl, mix all ingredients together, using your hand to “massage’ the kale and creaming the avocado. Serve immediately.
Sprouts Salad
MAKES 4 SERVINGS
2 cups fresh sprouts (sunflowers, peas, and/or alfalfa)
1 cup carrots, grated
1 cup asparagus, sliced
½ cup walnuts, chopped
2 tablespoons olive oil (extra virgin, first cold pressed, and organic)
1 tablespoon raw apple cider vinegar or the juice of 1 lemon
Celtic sea salt and pepper to taste
In a large bowl, mix all the ingredients, allow sitting for 15 minutes and then serve.
Broccoli Salad
MAKES 2 to 4 SERVINGS
1 head broccoli, cut into bite-size pieces
1 cup diced celery
1 large red onion, diced
4 chopped scallions
DRESSING:
1 ¾ cups water
2 celery stalks
1/3 cup olive oil (extra virgin, first cold pressed, and organic)
3 cloves garlic, peeled
¼ cup parsley
Pinch of Celtic sea salt
Pinch of cayenne
In a mixing bowl, combine all of the salad ingredients and mix well. In a high-speed blender, combine the dressing ingredients and blend until smooth. Pour the dressing over the salad, mix well, and chill 1 hour before serving.
Easy-to-Make Entrees
Walnut Tacos with Tomato Avocado Salsa
MAKES 8 SERVINGS
8 leaves of collard green
3 cups raw walnut
1 tablespoon cumin
2 teaspoons coriander
2 tablespoons Nama Shoyu
TOMATO AVOCADO SALSA:
2 avocados, chopped
1 pint grape tomatoes, cut into 4 pieces
1 whole bunch fresh cilantro, chopped
½ cup yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoons extra virgin olive oil
Juice of 1 lemon juice
1 teaspoon of Himalayan salt
Pinch of cayenne (to your taste)
In a food processor, combine the walnuts, cumin, coriander and Nama Shoyu. In a medium bowl, mix all the salsa ingredients well. Spread some of the walnut mixture and salsa in the center of the collard green leaves. Roll and enjoy!
Suggestion: The leftovers can be served on a bed of mixed greens the next day.
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