Yield: 1 serving

Fat- and sugar-free, raw sorbets are the ultimate guilt-free dessert.

Ingredients

• 1 1/2 cups frozen mango chunks, thawed for 5 minutes

Equipment

• measuring cups
• food processor
• rubber spatula

Put the mango chunks in a food processor fitted with the S blade and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Serve immediately.

Per serving: calories: 161, protein: 1 g, fat: 1 g, carbohydrate: 38 g, fiber: 4 g, sodium: 5 mg

Yield: 4 cups, 2 servings

Not in the mood for a sweet-tasting breakfast? This vegetable-rich drink is savory, and it works well for lunch or dinner too.

Ingredients

• 1 cup water
• 1/2 zucchini, unpeeled and chopped
• 1/2 cucumber, unpeeled and chopped
• 1 tomato, chopped
• 2 stalks celery, chopped
• 1/2 apple, unpeeled and chopped
• 2 cups chopped Swiss chard, bok choy, or spinach, packed
• 1/4 lemon, peeled

Equipment

• measuring cups
• cutting board
• chef’s knife, 8-inch
• measuring spoons
• blender
• rubber spatula

Put all the ingredients in a blender and process on high speed until smooth. Stored in a sealed jar in the refrigerator, Garden Vegetable Green Smoothie will keep for 12 hours.

Per serving: calories: 64, protein: 3 g, fat: 1 g, carbohydrate: 11 g, fiber: 4 g, sodium: 123 mg

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Yield: 1 cup, 1 serving

Citrus juice from the store has been pasteurized, so vitamins and enzymes are lost. Freshly squeezed citrus juice takes just minutes to make, packs in a full day’s supply of vitamin C, and tastes great.

Ingredients

• 2 oranges, cut in half crosswise
• 1 grapefruit, cut in half crosswise
• 1/2 lemon

Equipment

• cutting board
• chef’s knife, 8-inch
• citrus juicer or reamer

Extract the juice from all the fruit with a citrus juicer or reamer. Serve immediately.

Per serving: calories: 185, protein: 4 g, fat: 1 g, carbohydrate: 40 g fiber: 8 g, sodium: 3 mg

Note:The nutritional values for this recipe are based on the whole-food ingredients, before juicing.

Related Blog Posts: Raw Food Juice Is Sunshine in a Glass

Yield: 1 serving

A nice accompaniment to California Rolls.

Ingredients

• 1 cup peeled, seeded, and diced cucumber
• 1/4 cup peeled and shredded carrot (optional)
• 1 tablespoon minced fresh mint
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon extra-virgin olive oil
• 1/4 teaspoon crushed garlic
• 1/8 teaspoon salt
• Dash ground cumin
• Dash ground pepper

Equipment

• cutting board
• peeler
• spoon
• chef’s knife, 8-inch
• measuring cups
• grater, or food processor fitted with a shredding disk
• measuring spoons
• citrus juicer or reamer
• garlic press
• medium bowl
• rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Let sit for 5 to 10 minutes before serving to allow the flavors to meld. Stored in a sealed container in the refrigerator, Cucumbers with Fresh Mint will keep for 3 days.

Per serving: calories: 66, protein: 2 g, fat: 3 g, carbohydrate: 10 g, fiber: 2 g, sodium: 283 mg
 

Related Blog Posts: Raw Cucumber Salad for Thanksgiving Parties

Yield: 2 cups, 4 servings

Hemp milk takes only minutes to make, since hempseeds don’t need to be soaked.

Ingredients

• 1 1/2 cups water
• 1/2 cup hempseeds, unsoaked
• 2 teaspoons maple syrup or agave nectar
• 1/2 teaspoon vanilla extract (optional)

Equipment

• measuring cups
• measuring spoons
• blender
• rubber spatula

Put the water, hempseeds, maple syrup, and optional vanilla extract in a blender. Process on high speed until smooth. Stored in a sealed container in the refrigerator, Hemp Milk will keep for 5 days. It tends to separate, so shake well before using.

Per serving: calories: 169, protein: 11 g, fat: 10 g, carbohydrate: 10 g, fiber: 1 g, sodium: 10 mg