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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…

Peace!:)

Cherry, Mango, Kale Smoothie

Ingredients.
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

Preparation.
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.

cherry-mango-kale-smoothie

Mango, Pineapple Chunky Salsa

Living in Arizona during the summer time can become quite uncomfortable, as the temperatures can get as high as 120+ degrees Fahrenheit. The air is usually so hot and dry, that it feels like your body is on fire at times. The only great place to be is in an air conditioned place, or in a pool (as long as the water isn’t hot)…

Now that July is here, Arizona will begin to see it’s Monsoon season. Dust storms, with the hopes of rain fall, to cool down the air, but resulting in a humid hot climate…ugh. However, I have to say, it’s still very beautiful here. You just have to learn how to work around the summer heat!

One thing is for sure with Arizona summers, fresh fruit, salsas, and cold beverages are always on the menu! I’ve been craving a fruity salsa, one that’s tart, sweet and spicy. I decided to make my own version of a “mango salsa”. This was so easy to make, and so super delicious! My son created his own salad using my salsa, and within a day, the salsa was all gone!

Here’s the recipe. Enjoy!

Mango, Pineapple Chunky Salsa.
Ingredients:
2 gold medium-sized mangoes
1 medium-sized standard mango
1 1/2 cup pineapple chunks
1 large shallot
3-5 cloves garlic
1 jalapeno
1 cup baby orange tomatoes
1 cup corn
1 bunch cilantro
1 large red bell pepper
pink Hawaiian salt
Sugar-licious Habanero, from go lb. salt (optional)
garlic powder
onion powder
coconut sap or other sweetener

Preparation:
Peel and stone mangoes. Finely chop mangoes and place in a big mixing bowl. Finely chop pineapple chunks and add to bowl. Seed, and stem red bell pepper, and jalapeno pepper. Finely chop peppers and add to bowl. Chop baby tomatoes and place in bowl. Roughly chop cilantro, and add to bowl. Add corn to bowl. Peel shallots and garlic, and finely chop. Add to bowl. Add all spices. Toss ingredients real well to incorporate all the flavors. Chill or serve at room temperature. Keep in tightly closed jars in the refrigerator for up to 4-5 days. Great with chips, or in lettuce wraps, or over your favorite vegan or raw meatless meal. Try the following two recipes for some delicious salad ideas.

Brad’s Tropical Spinach Salad.
Ingredients:
bowl of baby spinach
1 medium-sized banana (peeled and sliced)
1 cup Mango, Pineapple Chunky Salsa

Preparation:
Combine ingredients in a bowl and serve.

Spicy Vegan Herb Salad with Mango, Pineapple Chunky Salsa.
Ingredients:
bowl of mixed spring herbs (spicy)
1 Gardein Lime-Chipolte Crispy Fingers
1 cup Mango, Pineapple Chunky Salsa

Preparation:
Heat tender as directed. Toss all ingredients and serve in bowl.

Mango, Arugula Green Smoothie, and Arugula with Peppery Vegetables over Coconut Brown Rice

Last night I realized I didn’t have any spinach to make my family’s favorite green smoothie. The only greens I had was lamb’s quarter (mache), and arugula. I love arugula, but it is a bit spicy – like a peppery mustard flavor. But I thought, “why not?” I could just add extra banana and pray for the best. Well, the results were great. It was a hit with my family. In fact, the flavor was minty and very refreshing. However, I have to say, it didn’t smell minty fresh, it smelled more like peppery-mustard – but that’s okay.

For those of you who aren’t familiar with this spicy green, arugula is a leaf vegetable, and has been grown in the Mediterranean since Roman times.  Because of its strong flavor, arugula is often mixed with milder greens to balance the flavor. Arugula is great to sauté with other fresh vegetables with or without olive oil. It’s a great replacement for escarole, and dandelion greens.

Arugula is rich in vitamin C and potassium, and is considered a cancer-preventing food. Arugula has the same amount of calcium as spinach, but has better calcium absorption. During ancient Roman times, arugula was considered an aphrodisiac. Arugula usually is collected in the wild. It wasn’t until 1990 that this spicy green was cultivated on a large scale. At your local Trader Joe’s you can purchase arugula both in its organic cultivated state, or as the traditional wild arugula. I tend to purchase the wild arugula as it has a much stronger flavor.

I use arugula in a lot of my meals. It’s great for spicing up a dish, or balancing out the flavors of a dish. Its great raw or slightly cooked and it goes great with just about any vegetable, and many fruits. If you haven’t tried it, I highly suggest you do. Here are my recipes for the day using this wonderfully, nutritious, and flavorful green. Enjoy!

Mango, Arugula Green Smoothie
Ingredients:
3-4 handfuls Arugula
1 scoop vanilla-hemp protein powder
1 scoop Delicious Greens 8000
2 cups mango chunks (fresh or frozen)
2 medium bananas, peeled
1 spoonful raw honey
1 T bee pollen
4-6 drops SweetLeaf Stevia clear liquid
3-4 ice cubes purified water
purified water

Preparation:
Combine all ingredients in a high-speed blender. Cover blender half-way with the purified water. Blend on high until super smooth. Makes about 2-3 12oz glasses.

Arugula with Peppery Vegetables.
Ingredients:
1 Red pepper, seeded, cored, and chopped
1 Orange pepper, seeded, cored, and chopped
1 Yellow pepper, seeded, cored, and chopped
½ large Sweet onion, peeled and chopped
1 full cup Butternut squash cubes (fresh or frozen)
1 full cup Sweet potato cubes (fresh or frozen)
2 T Coconut butter or goats butter
1 T EVOO
1 tsp Sea salt
½  tsp Pepper
½ tsp Chili pepper flakes
1 tsp Garlic powder
½ tsp Onion powder
1 tsp Bragg’s spice blend with kelp
dash Nutmeg
dash Cinnamon
½ cup Dried shredded coconut
2-3 cups Arugula

Preparation:
Add olive oil (EVOO) to a large skillet with lid. Heat on medium, and add coconut butter. Let melt slightly. Add all ingredients except spices and arugula. Place lid on top, and toss occasionally during heating process. Heat, but don’t overcook. You want to lightly sweat the veggies but keep them at a warm – not hot temperature. Lower temperature to simmer. Add shredded coconut and arugula. Toss well and remove from heat. Serve with or over top of coconut brown rice.

Coconut Brown Rice.
Ingredients:
1 cup Japanese brown rice
2 cups purified water
dash sea salt
dash pepper
1-2 T Coconut butter

Preparation:
Combine rice and water in a medium-sized sauce pan. Add a dash of salt and heat water and rice to a boil. Reduce heat to a simmer and placed a lid on top. Let simmer for 20-30 minutes until rice has absorbed all water and is fluffy. Remove from heat and add pepper and more salt. Stir up rice, and add the coconut butter, stir again. It’s ready to serve.

Dreamy Raw Mango Cheesecake

This cheesecake is so refreshing and delicious! I just love mangoes, and this dessert really brings out the love! The first time I made this recipe was about 2 years ago, and I have since improved the recipe since that first time. I really hope you love it too! My photo isn’t great, since I haven’t been able to take decent pictures lately. I’m thinking about asking Santa for a new camera! Well, enjoy! =)

Crust.
Ingredients:
2 cups raw almonds
1 cup raw macadamia nuts
1/2 tsp organic vanilla extract
1 cup pitted Medjool dates
drizzle raw agave nectar
dash pink Himalayan salt
3T orange zest (optional)

Preparation:
Combine all ingredients, except orange zest, in a food processor and pulse until crumbly and dough-like. Remove from blender and press into the bottom of spring-form pan that has been lightly greased with coconut oil. Press evenly, cover with saran wrap, and refrigerate or freeze until filling has been prepared.

Filling.
Ingredients:
2 cup raw cashews (soaked for 8 hours)
1 cup coconut flesh (young Thai coconut)
3/4 cup raw honey or agave nectar
2/3 cup coconut oil (lightly warmed)
1 tsp organic vanilla extract (non-alcoholic)
1/4 cup coconut water (more as needed)
1/2 tsp pink Himalayan salt
drizzle raw agave nectar
2 cups fresh, ripe mango (chunks)
3T lecithin
3T orange zest (optional)

Preparation:
Combine all ingredients, except coconut oil and lecithin, in a high-speed blender, and blend on high until smooth. Add remaining ingredients and blend until smooth and creamy. Pour over top of pie crust and slices of fresh cut mango. Smooth out to remove any air bubbles. Refrigerator for at least one hour before glazing.

Glaze.
Ingredients:
3 stems Irish Moss (soaked)
1/4 cup purified water
1T coconut butter (melted)
1 mango (peeled, stoned, and chopped)

Preparation:
In a high-speed blender, blend Irish Moss with a little water until gelatinous and smooth, add the mango and coconut butter and blend until smooth. Pour and spread the glaze over top of the mango cheesecake. Chill in the refrigerator or freezer for another 30 minutes to an hour before serving.

Suggested Garnish: Serve raw whipped topping, and some added orange zest, maybe some slices of fresh cut mango.

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