Green smoothies & green juices have changed my life! I love chatting about them with any and everyone … I really get excited about it & hope you do too! In talking about them with folks, one thing I have noticed is how often people use the words smoothie & juice interchangeably, when in fact they are two very different beverages.
Both smoothies & juices are WICKED GOOD for us … they contain nutrients from fresh fruits & veggies, and who wouldn’t benefit from that? But there are a few simple differences.
A green smoothie is made with fresh greens, fruit & water (or other liquid) in a blender and ALL of the fiber from the greens and fruit is retained in the smoothie. Fiber is good for our bodies and helps push things through our digestive tract.
A green juice is made from fresh greens, veggies and fruit with a juicer. You push the produce through the juicer, and it extracts all of the fiber from the produce & leaves you with only the juice. Because juice contains no fiber, it is absorbed directly into the blood stream, giving our digestive system a break. It requires a lot more produce to make 1 glass of juice versus 1 glass of smoothie, which means a glass of juice does contain more nutrients than a glass of smoothie.
In my book, whether you choose to enjoy a glass of green juice or a green smoothie, you are doing your body good! Cheers to liquid sunshine! Check out some recipes here or order our “Smoothies Gone Raw” ebook here.
Happy Holidays & Happy New Year! How are you? It has been awhile since I have posted. I turn into one of Santa’s helpers in December & disappear into my art studio. Check out this post on my art blog to see some of my holiday creations.
I just wanted to wish you all a RAW-MAZING 2013!
May the year ahead be filled with nourishing food, lots of green drinks, love, peace & laughter.
I am so grateful to have you as a part of my raw food family.
Maggie & I had so much fun whipping up a Thanksgiving celebration with Kelly LaBrecque & cameraman Mike of WCSH6! And the best part was that we all got to eat afterwards … yummmmmmm! Wishing you all a very Happy Thanksgiving!
Blend all ingredients except shredded sweet potato in a food processor until well blended. Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve. Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm. Serve with gravy & a side salad.
NOTE: To bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.
Sundried Tomato Gravy
8 sundried tomatoes, soaked 1-2 hours
2 Tbs olive oil
1 cup water
¼ cup raisins
¼ cup yellow onion
pinch sea salt
Blend in food processor or blender until creamy. Serve over nut loaf.
Set this aside: ¼ cup of shredded coconut or almond flour
Add ingredients to the food processor & blend until you have a dough ball. Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.
3 cups squash or pumpkin
½ cup maple syrup
½ cup cashews or macadamia, soaked 1-2 hours
1/3 cup coconut oil
2 Tbs cinnamon
1 Tbs fresh grated ginger
¼-½ tsp nutmeg
1/4-½ tsp cloves
1/4-3/4 cup of water (start with ¼ & add more if needed)
pinch of sea salt
Place all ingredients into a high speed blender & blend until smooth, add water as needed. If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy. Pour filling over pie crust & refrigerate for several hours before serving. Serve with banana pecan ice cream!
Banana Pecan Ice Cream
4 frozen bananas
1 cup pecans
2 vanilla beans or 2 tsp vanilla
1/4 tsp sea salt
2 Tbs sweetener
1 tsp cinnamon
1/2 cup water
Place all ingredients in a high speed blender or food processor and blend until smooth and cream like soft serve ice cream. Serve right away or place in a dish in the freezer.
This stuffing is RAWsome … it will be good for your raw foodie & cooked foodie friends alike! So good!
Makes 6-8 servings
1/2 cup sunflower seeds, chopped
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
3-4 celery stalks, minced
3-4 scallions, minced
1 cup fresh cranberries cut in half
½ cup raisins
2 medium apples, diced
juice from 1 orange
2-3 Tbs maple syrup or coconut nectar
1 tsp sea salt
2 tsp rosemary
2 tsp thyme
2 tsp parsley
Chop nuts in food processor until a chunky flour forms. Place in large bowl & add reaming ingredients. Serve as is or warm in dehydrator for anywhere from 2-4 hours.
Cranberry Orange Relish
Makes 1 medium bowl
2 cup of cranberries
1 tsp cinnamon
2 Tbs orange zest
1 orange, peeled
2-3 Tbs maple syrup or coconut nectar
Blend ingredients together in food processor until smooth. Strain mixture & serve.
I recommend doubling this recipe if you are making it for a group of people. It’s so yummy & it disappears quickly! 🙂
I had the best time with Lauren of Lola Studios last weekend!
I went in for a stylized Girl Gone Raw photo shoot and Lauren nailed it! 🙂 Lauren had a creative vision of playing off of Rosie the Riveter and it was really fun to see her bring all of the pieces together to make it happen!
It all started with a little makeup by makeup artist Caylee Patenaude. Caylee did a great job of keeping the makeup fun and light with an extra punch of color on the eyes.
Once the makeup was in place, we put on my bandana and then headed to the bathroom to put on the veggie tattoos from tattly.com. I had never wanted a real tattoo before I saw these veggies falling down my arm. Is there anything cuter? I LOVE THEM! 🙂
With the veggies in place we headed back to the studio for the shoot. Lauren made it easy, fun and natural and after a few minutes of a few different poses, we were done!
The stylized photo shoot was so much fun and I love the photo that Lauren captured. It says everything I wanted it to about raw food & my business … fun, radiant, passionate and healthy! I encourage anyone with their own business or a theatrical idea that they would like to bring to life to contact Lauren for a RAWsome shoot!
1 Tbs chia seeds, soaked in 3 Tbs water for 10 minutes
3/4 cups cashews
3/4 cups pumpkin seeds
1/2 red pepper
1/3 – 1/2 cup water
1 clove garlic
1 Tbs nutritional yeast
1 Tbs lemon juice
1 Tbs olive oil
1 tsp turmeric
1 tsp sea salt
Place all ingredients in a food processor or high speed blender and blend for 2-3 minutes until smooth and creamy. Scoop mixture out onto a plate and place in fridge for 1 hour to set and thicken. Remove cheese from fridge, shape into a ball and roll in crushed pecan or almonds. Serve with crawkers and fresh veggies.
The cheezeball also makes a rawlicious spread for collard wraps! 🙂 ENJOY!