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Cherry, Mango, Kale Smoothie

It’s been a while since I’ve posted anything. I actually have created a lot of goodies in my kitchen. The unfortunate thing is I didn’t write most of them down or take pictures. Anyway, I found a few so I thought I’d start posting recipes again. Hope you like this one. There are more to come…


Cherry, Mango, Kale Smoothie

juice from 3 oranges
1 large, ripe, peeled banana
4 pitted Medjool dates
1 cup mango chunks
1/2 cup pitted dark cherries
1/2 cup pineapple chunks
4-5 stalks curly kale (stems removed)
coconut water (add enough for desired thickness)
2-4 ice cubes

Place the juice and banana in the blender first. Then add the kale. Add remaining ingredients. Now you are ready to blend, blend, blend!
Serve up this delicious smoothie. Serves 2.



Nothing but the Juice!

For those of you who have been following my personal blog, you know that I recently completed a 10-day Master Cleanse, followed by a three-day juice feast. Since then I have been on a 100% raw food diet, and I feel great! It’s been a long time since I have been so pure, but I’m glad I did it. I’m still in my “reboot” stage, and will be till I deem necessary. Regardless, I’m going to continue to be much more conscious of my body’s personal needs than before so I don’t slack so much.

Anyway, I thought I’d give you a list of my favorite juice combinations that I have been having over the past few weeks. I don’t have any pictures, but I’m sure you can tell the yumminess just from the combinations listed below. I do plan to post some more raw food entrees and desserts real soon. In fact, I’m working on some right now. Till then, get the ol’ juicer out and “juice baby, juice”!!!

Here’s the juice:

Apple Cucumber.
2 gala apples
1 cucumber

Apple Grape.
1 large bunch grapes (red)
3-4 gala apples

Carrot Apple.
10 large carrots
2 gala apples

Coconut Cucumber.
1 large cucumber
2 cups or less coconut water

Green Lemonade. (adapted from Natalia Rose, Raw Detox)
1 head of Romaine lettuce
6-8 kale leaves
½” ginger
juice of 1 lemon
2 gala apples

Lemon Cucumber Mint.
Lemon (peeled)
1 Cucumber
fresh Mint to taste

Mango Lemonade.

My V8.
12 long carrots
1 red bell pepper
2 large beef tomatoes
6-8 leaves kale
½ bunch parsley
1 bunch spinach

Orange Cucumber Spinach.
3 oranges (peeled)
1 cucumber
2 large handfuls fresh spinach
1” ginger

Pineapple, Orange, Carrot.
1 pineapple (peeled)
2 oranges (peeled)
2-3 long carrots

Watermelon Black Grape.
1 small seedless watermelon (remove rind)
1 bunch black seedless grapes

Watermelon Strawberries.
1 seedless watermelon (no rind)
1 package fresh strawberries

Tropical Orange Creamsicle Smoothie

Amazing Grass came out with a new flavor of greens, Orange Dreamsicle Green SuperFood. I really wanted to try it, but I didn’t think it would go well with my usual morning fruit smoothies, so I came up with this little recipe and it was a winner!

Amazing Grass Green SuperFood
is an excellent product! The products are made from mostly organic greens, and contain no fillers.  Amazing Grass Green SuperFood is a non-dairy, completely vegan product, providing the most nutrient dense combination of fruits, vegetables, and greens, needed to energize and nourish the body. Amazing Grass comes in a variety of flavors, and in different serving size containers. I usually purchase the original greens in the jar size, while purchasing the other flavors as single-serving packets. I highly recommend this product for the price, flavor, and effectiveness. Check out some of my other smoothie recipes using these delicious greens.

Sorry, no pictures. We drank this smoothie way to fast for me to get the camera out…

Tropical Orange Creamsicle Smoothie.

1 packet Orange Dreamsicle Green SuperFood
1 tsp lecithin
1 tsp organic, non-alcoholic vanilla extract
1 T maca powder
2 T lucuma powder
1 T Coconut Secrets Coconut Flour
1 tsp bee pollen
4-6 drops Vanilla Creme flavored SweetLeaf Liquid Stevia (you can use Valencia Orange as well, or combine the two flavors)
1 T raw coconut butter
drizzle sweetener sap (agave, raw honey, or Coconut Secrets Coconut Nectar)
1/4 cup organic dried shredded coconut
2 T vanilla hemp protein
1-2 T raw cacao nibs (optional)
3-4 oranges juiced (use more or less depending upon taste)
4-5 bananas (medium-sized)
1/4 cup pineapple chunks (freeze before use)
1/4 cup mango chunks (freeze before use)
4-6 ice cubes
fresh coconut water to cover

Combine all ingredients in a high-speed blender, and mix until super smooth and creamy. Yummo!

Raw-Riffic Thanksgiving Meal Plan – Raw Food Basics

With Thanksgiving only a couple of days away, I thought it would be nice to share a raw-riffic meal plan with you, all from my book, Raw-Riffic Food’s Raw Food Basics. The book is available both in paperback and as an eBook.

My suggested Thanksgiving meal plan includes some mock versions of the traditional favorites. I truly I hope that you will enjoy them. I know my family has. Remember, it’s not so important about perfect measurements, or perfect list of ingredients, so there is always room for improvising and creativity. These recipes are fairly simple to make, with ingredients readily available. (Sorry that I don’t have more photos of the food. When many of these recipes were created I did not have time to photograph, since the dishes were prepared specifically for our family holidays last year. The food went fast!)

Cranberry Orange Relish
1 bag cranberries (frozen or fresh)
1 large naval orange (peel left on, but seeded)
3-5 dates
1/4-1/3 cup agave nectar or maple syrup (or mixed)
Dash of sea salt

Place all ingredients in the food processor and blend well. Place in a sealed container and chill for about 30 minutes before serving.

Mushroom Gravy
1 1/2-2 cups water
2 Portobello mushrooms (chopped)
2 cups Crimini mushrooms (thin sliced)
1/3 cup cashews (ground to a powder)
1 clove garlic (minced)
Juice of half a lemon
2 T Bragg Liquid Aminos
1 stalk celery (finely chopped)
1/4 cup scallions (thin sliced)
1 tsp sea salt
Dash pepper
Dash garlic powder
Dash onion powder

Combine all ingredients except Crimini mushrooms in a food processor or high-speed blender. Blend until smooth and creamy,
adjusting the water as needed for desired consistency. Add sliced Crimini mushrooms and mix well. Let marinate for an hour or so in the refrigerator before serving. Let sit for about 10-15 minutes at room temperature to warm. Serve with Mock Turkey, or Mock Mashed Potatoes.

Pumpkin Bread
3/4 cups almond meal
1/4 cup flax seed (ground)
1 cup pumpkin (pureed)
1/2 cup date paste
1 1/2 tsp pumpkin spice
1/2 tsp pink Himalayan salt
1/4 cup coconut water (more or less for consistency)

Combine all ingredients in a food processor except coconut water. Pulse slowly while adding coconut water to the mixture. The consistency should be a moist dough. Remove from processor and form a dense loaf or fill in rubber muffin molds. Place in dehydrator for 8-12 hours. Serve warm with sweetened coconut butter, or spread raw frosting on top.

Pumpkin Latte
1/4 cup prepared almond mylk
1/4 cup pureed pumpkin
2 T date paste
1 1/2 tsp pumpkin spice

Combine all ingredients in a high-speed blender. Blend until smooth and frothy. Suggestions: Add ice to the blender for a frosty latte, or slightly warm over hot water.

Sweet Red Kale Salad
5-6 thick red kale leaves (chopped into strips)
2 Red Delicious apples (chopped small)
1 cup pecans (chopped)
1/3 cup dates (finely chopped)
1/2 cup golden raisins
1 T or more balsamic vinegar
Drizzle EVOO
Drizzle agave nectar
Sea salt

Place all ingredients in a bowl. Mix well and let marinate. Serve.


Candied Yams with Pecans
2 sweet potatoes (peeled and cubed)
2/3 cup maple syrup or agave nectar
1/2 cup pecans (finely chopped)
Dash pink Himalayan salt
1 1/2 tsp cinnamon
1 tsp vanilla extract
1 T coconut butter (lightly melted)

Place sweet potatoes in a dehydrator. Heat for several hours to warm. Transfer sweet potatoes to a casserole dish. Add coconut butter and toss. Sprinkle the cinnamon and pecan pieces over top. In a separated bowl mix syrup with vanilla – whisk well. Pour syrup over. Reheat in dehydrator if desired. Serve warm or at room temperature.

Cranberry Pecan Wild Rice Pilaf
1 1/2 cup wild rice (soaked)
1 cup dried cranberries (soaked for 30 minutes)
Juice from one orange
1 orange (peeled, seeded, quartered, and cut in halves)
1 cup pecans (chopped)
1/2 tsp cayenne pepper
1/2 tsp cinnamon
2 T coconut oil
1/2 tsp sea salt

Wash, and drain wild rice before using in recipe. Place rice in a large mixing bowl and toss with remaining ingredients. Serve at room
temperature or cold.

Mashed Mock Potatoes
2 cauliflower heads
1 cup macadamia nuts (soaked)
1 1/2-2 T EVOO
1 tsp sea salt
1 clove garlic (minced)
1 1/2 tsp dried basil
1 tsp garlic powder
1/4 cup water

Chop cauliflower into pieces and place in a high-speed blender or food processor. Add soaked cashews and water, blend until smooth. Add remaining ingredients, blend until smooth. Serve as a side, or stuffed in mini Portobello mushrooms with a dash of paprika. Warm in dehydrator..

Pecan-Cranberry Stuffing
1 cup almonds (soaked)
1 1/2 cups pecans (soaked)
1/2 cup walnuts (soaked)
1/2 cup pumpkin seeds
4-6 celery stalks (finely chopped)
2 cloves garlic (minced)
1-2 shallots (minced)
1/2 cup pecans (chopped small)
2/3 cup dried cranberries
1-2 apples or pears (chopped)
1 cup fresh poultry herbs (sage, rosemary, thyme, oregano, parsley – chopped)
3/4 cup water (more or less for consistency)
1 T Bragg Liquid Aminos
Pepper to taste
Dash onion powder
Dash garlic powder

Combine nuts and seeds in a food processor and coarsely chop. Pour into a big mixing bowl, and combine remaining ingredients and toss well. Adjust texture by adding more or less water to the mix. Serve as a side dish. Store in an air-tight container for up to one week.

Mock Turkey Loaf and Cranberry Sauce
1 cup cashews
1 cup pumpkin seeds
1/2 cup Brazil nuts
5 stalks celery
1 scallion
3-4 tsp fresh poultry herbs (sage, thyme, oregano, rosemary – chopped)
1-2 tsp fresh parsley (chopped)
Sea salt to taste
Pepper to taste
Prepared Cranberry Sauce

Nuts should be soaked and dehydrated in advance. Place all ingredients in a food processor, and chop and mix until you have the
consistency of a pate or loaf. Pour loaf mixture onto a serving plate and form the shape of a loaf . Prepare the Cranberry Sauce.

Plating the loaf:
Remove mock turkey loaf from refrigerator. Pour cranberry sauce over top of turkey loaf, and spread evenly. Place in refrigerator to chill and set, until ready to serve. Garnish with sprigs of curly parsley, and sage. Serve with mashed cauliflower and mushroom gravy, or mashed sweet potatoes.

Butternut Squash Pie
3 cups pecans
1 1/2-2 cups dates
1/4 tsp vanilla extract
1/8 tsp sea salt

Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan – going up
the sides of the pan a well. Chill while working on the pie filling.

3 cups or more of raw ripe butternut squash (discard shell and seeds)
1 1/4 cups coconut water
2-3 T coconut butter
6 T agave nectar
1 T maple syrup
2 tsp cinnamon
2 tsp vanilla liquid
1 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp allspice or cloves
1/8 tsp turmeric
2 T lecithin
3/4 cup coconut oil
1/8 tsp sea salt
Garnish: whole pecans, or pecan pieces.

Preparation and pie assembly:
Combine all pie filling ingredients into the food processor. Blend very well until very creamy and smooth. Pour into pie pan with crust.
Place back in the fridge for about 20-30 minutes. Garnish with pecans. Place back in the fridge and let set for about 3-4 hours or overnight.


I hope you have the opportunity to prepare some of these recipes for your own holiday feast. For a limited time only you can purchase the eBook version of Raw Food Basics for $4.00 – that’s a $2.95 savings of the standard great price of $6.95 each. The discount will appear at checkout. I hope you take advantage of the eBook special. The book is loaded with great information and resources, as well as over 250 recipes to try and enjoy! You can learn more about it here.

Raw-Riffic Food’s Raw Food Basics

Happy Thanksgiving!

– Debbie =)


Acai-Cacao Hemp Smoothie

This weekend I came up with the perfect energy hemp smoothie. It’s simple, deep purple, and full of life. Enjoy!

3-4 T hemp seeds
8 oz purified water
1 packet Amazing Grass Chocolate Green Superfood
1 spoonful goji powder
1 spoonful maca powder
1-2 T raw cacao nibs
1 spoonful bee pollen
2-3 tsp pumpkin spice
1 packet Sambazon Acai smoothie packet
2 pitted Medjool dates
1 spoonful raw almond butter
½ cup frozen blueberries
1 medium-size banana
¼ cup frozen pineapple chunks

Add hemp seeds to a high-speed blender with 1/4 of the purified water. Blend until smooth. Add the remaining water and blend on high until milky and smooth. Next, add all dry ingredients, blend on high. Then add the dates and blend again. Add remaining ingredients (fruit and acai smoothie mix), blend until creamy and smooth. Ready to serve. Makes 1-2 smoothies.

Sorry, no picture with this recipe. The drinks don’t last long enough to take a snap shot. Lol…

Peach-Cherry Smoothie

Today we wanted something different for our morning smoothie. We usually have a cacao and blueberry smoothie almost daily. So I thought to myself, “why not make something with peaches and cherries?” So I did!

This recipe still is loaded with super food goodness! It’s frosty, frothy, and so very yummo! Enjoy!!!

1 scoop Revitaphi
1 scoop raw protein powder (vanilla flavor preferred)
1 tsp raw vanilla bean powder
1 T raw lucuma powder
1 T raw cacao nibs
1 T bee pollen
1 T raw oat groats (optional)
1 T raw honey
1 T raw coconut butter
4-6 drops SweetLeaf liquid stevia clear
2-3 bananas
2-3 cups sliced peaches (recommend freezing before use)
1 1/2 cups cherries (recommend freezing before use)
1/2 cup pineapple chunks
coconut water, or purified water to cover

Combine all ingredients in a high-speed blender, and mix until completely chopped, mixed, smooth and creamy! Makes about 2-3 tall glasses.

Super Berries and Papaya Smoothie

I was so proud of my son’s guest blog post and recipe last night, that I thought I would create another smoothie recipe that would have a similar flair to it. So I created this morning’s Super Berries and Papaya Smoothie. It won the “great flavor” test from my son! Hope you enjoy it too!

1 packet Amazing Grass Berry Flavor drink powder
3 T scoop raw Brazil nut protein powder
2 T raw coconut butter
3 T raw lucuma powder
2 T raw maca powder
1 T raw vanilla bean powder
1 T raw honey
2 T raw cacao nibs
3-4 drops clear SweetLeaf Liquid Stevia
2-3 bananas (peeled and frozen)
1 pint fresh black berries
1 1/2 cups fresh strawberries (stems removed)
1/4 cup of açaí (can be berry, juice, or sorbet)
1 small-medium sized Hawaiian papaya (seeded, peeled, and chopped)
3-4 cups prepared raw almond nut mylk
3-4 pitted Medjool dates (small)
filtered water if needed for consistency

Combine all ingredients in a high-speed blender and mix until super smooth and creamy. The smoother the better, since black berries have little stone-like seeds that can get caught in your teeth (it can be annoying…lol).

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