This smoothie is loaded with alkalizing greens and is not too sweet. It tastes similar to green juice, but retains all the fiber.

Yield: 2 cups, 1 serving

• 1/4 cucumber, chopped (1/2 cup)
• 1/2 apple, chopped (1/2 cup)
• 1/2 stalk celery, chopped (1/4 cup)
• 1/8 peeled lemon
• 1/2 cup chopped kale
• 1/2 cup chopped Romaine
• 1/4 cup chopped parsley
• 2/3 cup water

Equipment

• cutting board
• chef’s knife
• measuring cups
• blender
• rubber spatula

Place all ingredients in a blender and process on medium speed until smooth. Serve immediately.
 

My Favorite Easy Raw Food ‘Recipe’ is Fruit

Posted on July 15 2011 | (0) Comments
Category: Raw, Light, & Healthy Tags: fruit

A friend and I were talking about things we like to eat last night.  (This is a pretty typical conversation around the Cornbleet house.)  We were on the subject of desserts and got to talking about pies.  My friend said that in her opinion, the best part of a pie is the fresh fruit filling, not the crust.

I couldn’t agree more!  Perfectly ripe fruit that’s been beautifully sliced and arranged on a platter is one of my favorite meals.

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Summer Fruit Platter

Posted on July 15 2011 | (0) Comments
Category: Raw Dessert and Snack Recipes Tags: fruit

Yield: 2 servings

A rich array of red, pink, and purple colors makes this fruit platter as beautiful as it is tasty.

Ingredients

• 1 small bunch red grapes
• 2 plums
• 1⁄2 cup cherries
• 1⁄2 cup strawberries
• 2 small wedges watermelon (optional)
• 4 fresh purple figs (optional)

Equipment

• measuring cups
• serving platter or plate

Arrange the fruit attractively on a platter. Serve immediately.
 

Raw food is about simplicity.  But simple doesn’t mean boring.  One of my favorite things to do as a raw food chef is to take fresh fruit and layer it into an eye-pleasing raw food dessert parfait.

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Yield: 1 cup, 2 servings

Don’t let the simple ingredient list fool you—this fat-free pudding is rich and creamy.

  Ingredients

• 1 1⁄2 cups chopped fresh mangoes (2 mangoes) or frozen mango chunks, thawed and drained
• 1⁄2 cup chopped dried mangoes (cut into pieces with a scissors), soaked 10 minutes and drained
• 1⁄4 cup sliced kiwifruit, blueberries, or blackberries (optional)

  
Equipment

• measuring cups
• kitchen scissors
• blender
• rubber spatula

Place the fresh and dried mangoes in a blender and process on high speed until smooth. Transfer to a serving bowl and top with the kiwifruit, if desired. Stored in a sealed container in the refrigerator, Mango Pudding will keep for three days. Serve chilled or at room temperature.

Variations
For Double-Batch Mango Pudding: Increase the amounts to 3 cups chopped fresh mangoes (4 mangoes) and 1 cup chopped dried mangoes, soaked. Yield: 2 cups, 4 servings.

For Pineapple Pudding: Replace the fresh and dried mangoes with equal amounts of fresh and dried pineapple.