DRINKS-JUICES-SMOOTHIES AND ALL THINGS WET!! This post has 40 recipes. copy and paste onto a word document!!

SMOOTHIES – DRINKS AND ALL THINGS WET

Smoothies from the Boutenko family

http://www.rawfamily.com/recipes

Green Smoothies for Beginners

Basic Balance
Victoria Boutenko
1 mango
1 cup kale
1 cup water
Yields 1 quart

Rocket Fuel Smoothie
Victoria Boutenko
2 cups green or red seedless grapes
3 golden kiwis, peeled
1 ripe orange, peeled, seeds removed
1 small leaf of aloe vera, with skin
5 leaves red leaf lettuce
2 cups water
Yields 2 quarts

Morning Zing Smoothie
Victoria Boutenko
½ bunch dandelion greens
2 stalks celery
½ inch fresh ginger root
2 peaches
½ pineapple
Yields 2 quarts

Parsley Passion Smoothie
Sergei Boutenko
1 bunch fresh parsley
1 cucumber, peeled
1 Fuji apple
1 ripe banana
1–2 cups water
Yields 2 quarts

Savory Green Smoothies and Soups

Mediterranean Soup
Victoria Boutenko
3 cups spinach
3 stalks celery
1 sprig oregano
1 sprig thyme
1 red bell pepper
1 large avocado
1 cucumber
1 jalapeño pepper
1 lime, juiced
2 cups water
Enjoy with dulse leaves or flakes
Yields 3 quarts


Soup Gazpacho
Victoria Boutenko
3 leaves kale, stems removed
1 bunch basil
3 large tomatoes
2 stalks celery
1 red bell pepper
1 large avocado
1 lime, juiced
1 cup water
Yields 2 quarts


Thai Soup
Sergei Boutenko
2 cucumbers
1 large avocado
1 lime, juiced
3 cloves garlic
6 leaves curly kale, stems removed
½ teaspoon dried turmeric powder
½ inch fresh ginger root
2 cups water
Yields 2 quarts


Cucumber Dill-icious Soup
Valya Boutenko 
2 cucumbers
½ bunch dill
1 large avocado
5 leaves dinosaur kale, stems removed
2 stalks celery
1 lime, juiced
3 cloves garlic
Yields 2 quarts
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Green Puddings

Kent Mango Bliss
Victoria Boutenko
2 Kent mangoes
1 bunch chard, stems removed
1 pear
1 banana
Serve with kiwi.
Yields 3 cups


Green Pudding
Victoria Boutenko
1 bunch fresh parsley
5 grape leaves
½ pineapple
1 Abbot pear
1 orange, peeled
1 cup water
Yields 2 cups


Persimmon Pudding
Victoria Boutenko
3 fuyu persimmons, peeled, seeds removed
3 cups baby spinach
1 ripe banana
Yields 2 cups


The Pear-fect Smoothie
By Katya 
2 d’Anjou pears
7 leaves purple kale, stems removed
1 leaf aloe vera
1 banana
Yields 2 cups


Applesauce
Valya Boutenko
4 apples
1 banana
1 head romaine lettuce
½ teaspoon cinnamon
2 cups water
Yields 3 cups

Green Smoothies for Body Care

Aloe Facial Cleanser
Valya Boutenko 
½ cucumber
½ avocado
1 large leaf aloe vera, with skin
Apply on skin as a sunscreen, or after sunburn, or to improve overall skin health. Keep on skin 10–30 minutes, then rinse off.
Yields 1 cup

Super Green Smoothies

Victoria’s Favorite Dark Green
Victoria Boutenko
1 bunch dandelion greens
4 Roma tomatoes
3 cups water
Yields 2 quarts

Heavy Metals Be Gone
Valya Boutenko
1 bunch cilantro
2 cups stinging nettles
1 bunch fresh parsley
3 stalks celery
1 lemon, juiced
2 mangoes
Yields 2 quarts

Green Smoothie Monster
Victoria Boutenko
4 leaves kale, stems removed
4 leaves chard, stems removed
½ bunch fresh parsley
1 leaf aloe vera
½ bunch dandelion greens
3 pears
1 banana
3 cups water
Yields 2 quarts


Dark Green Love
Victoria Boutenko
1 bunch dandelion greens
1 medium cucumber
3 cups water
Yields 2 quarts

Green Smoothies for Adventurous Souls

O-mega Aphrodisiac
Victoria Boutenko
3 cups wild purslane
1 small watermelon
3 limes, juiced
Yields 2 quarts


Revitalizing Energizer Smoothie
Victoria Boutenko
6 young grape leaves (they contain resveratrol, which triggers longevity genes)
3 leaves dinosaur kale, stems removed
2 mangoes
1 pint strawberries
2 cups orange juice
Yields 1 quart


Summer Splendor Smoothie
Sergei Boutenko
4 leaves chard, stems removed
3 stalks celery
1 head fresh parsley
6 apricots
3 peaches
½ vanilla bean
Yields 2 quarts


“Bitter Delight” Cocktail
Victoria Boutenko
1 large leaf aloe vera, with skin
4 leaves chard, stems removed
3 cups chickweed
1 banana
1 peach
1 pear
Yields 1 quart

Green Smoothies for Children

Miner’s Lettuce Smoothie
Sergei Boutenko
3 cups wild crafted miner’s lettuce (wild edible)
2 ripe pears
½ pint blueberries
2 cups water
Yields 2 quarts

Coco-Tango
Sergei Boutenko
Thai coconut, meat and water
5 leaves kale, stems removed
2 nectarines
2 peaches
1 mango
Yields 2 quarts


The Laughing Gorilla
Valya Boutenko
½ head romaine lettuce
2 ripe bananas, peeled and frozen
2 oranges, peeled, seeds removed
1 mango
2 cups water
Yields 2 quarts
Warning: consumption of smoothie may
result in spontaneously occurring, extremely
contagious gorilla laughter


Emerald Applesauce
Aletha Nowitzky
4:5 apples
1 bunch fresh parsley
½ inch fresh ginger root
Yields 3 cups

Green Smoothies for Pets

Poochie’s Gourmet Green Smoothie
1 cup kale
1 banana
1 cup water
2 tablespoons olive oil
1 teaspoon kelp (granules or powder)
Add some torn nori sheets; dogs love it!


Fluffy’s Delight
1 cup wheatgrass clippings (or any other grass, not sprayed)
1 cup water
2 tablespoons olive oil
2 capsules fish oil (pour on the smoothie, in the bowl)
Pinch of catnip (optional)
Yields 7 servings: You may freeze it in an ice-cube tray and serve it by the cube.

BlueBerry Smoothie
4 brazil nuts (soaked)
12 almonds (soaked)
2 cups distilled or filtered water
2 soaked dates
1 cup frozen organic or fresh blueberries
1 large banana
1 medium apple
1 medium zucchini
1/2 tablespoon cold pressed flaxseed oil
2 tablespoons of a super green powder of your choice

If you have a high speed blender then you an add all items, blend till smooth and serve.  If not then you will need to place the nuts, water and soaked dates in the blender first. Blend well and and put the resulting liquid through a strainer. Return strained liquid to the blender and add the other ingredients (chopped), blend well till you have a fabulous smoothie.  Drink and enjoy

Mikey's Milkshake (Unbelievably good!!)

Makes 6 services
Soak 2 cups of fresh pecans (about 1/2 pound) for about 5 minutes, rinse them, soak them another 5 minutes and rinse them again.
Then put into a Vita-Mix (or powerful blender):
8 pitted dates

A level teaspoon of Celtic Sea Salt (or to taste)

2 - 3 teaspoons of honey (or to taste)

1 and 1/2 vanilla beans (optional)

5 - 12 macadamia nuts (make it creamier!!)

Refrigerated cold water to total 60 oz.

Turn on low until the nuts are ground up. Then whip it on high for 1 to 1 1/2 minutes.

Green Smoothies

For those with a Vita-Mix, put in the ingredients below and blend for 15 to 20 seconds.
Ingredients:2 handfuls of spinach, mixed greens, kale or turnip greens

(Yes I know, you don't want to eat any of those. Me, too, but in a green smoothie with all the other stuff, you won't even taste them.)

1 banana

2 ripe mangoes without the skin or pit (or 2 peaches, a cup of blueberries, strawberries, pitted cherries, or an additional banana)

2 cups of refrigerated spring or distilled water

Fruit Smoothie

For those concerned about their protein in the morning or wonder what to have instead of eggs to start their day, this smoothie makes a wonderful start.

Ingredients: Soaked flax seeds, Banana, Fresh or frozen fruit and water (dates and grated orange rind optional)

Place 1-2 heaping tablespoons of soaked Flax Seeds* in your blender.

Add 1-2 cups of water.

Turn on high speed until the seeds turn thick and "goopy." Add more water if needed.

Add one peeled banana.

Add frozen or fresh fruit. If you didn't add frozen fruit and want it chilled, add ice cubes.

If you want it sweeter, add 4 - 6 soaked dates without the pits.

If you want a nice orange tang, add a bit of grated orange rind.

Mix and match any fruits you like:
Strawberries and bananas;
Peaches, strawberries and bananas; or
Peaches, pineapples, bananas and coconut.

Add raw (unroasted) carob powder to any smoothie.

I keep a container of flax seeds soaking in the refrigerator just like other people keep milk or eggs on hand. I also keep a small dish of soaking dates in water to use as a sweetener.

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Green Giant Juice YUMMY!

Ingredients:

* 3 to 4 cups washed green grapes, with or without seeds
* 1 cup fresh cucumber, with or without peel
* 1/2 cup frozen or fresh sweet peas
* 1 stalk celery, cut into approximately 3 - inch pieces
* 1/2 to 1 cup of broccoli
* 1/4 to 1/2 medium sized avocado, peeled

Directions:

Place ingredients in blender jar in order listed above. Secure lid and blend well.

Variations:
Add 1 oz. Wheat grass or sprouts of choice and/or add Agave nectar, to taste.

Orange Creamy Dreamy

2 peeled naval oranges
1 tsp of vanilla extract or vanilla bean to taste
4 cups of almond milk in vanilla or original
agave nectar or maple syrup to sweeten..


Blend on low then on high until much of the pulp is disipated.

** Master Cleanse/Lemonade Diet Recipe
"2 Tbsp lemon or lime juice (approx. 1/2 lemon)
2 Tbsp genuine [organic grade A, B or C] maple syrup (not maple flavored sugar syrup)
1/10 Tsp cayenne pepper (red pepper) or to taste
distilled water, medium hot [or cold if preferred] 

Daily Green Juice
2 cucumbers

1/2 stalk celery
1/2 bunch parsley

1 lemon

1-2 cloves garlic

Put all ingredients in juicer, mix, and drink slowly. The base is always cucumber and/or celery, that is what makes it taste good. You can modify the recipe by adding a green apple, garlic, ginger, pea shoots, buckwheat, kale or collards—anything green.

Carrot-Apple Zinger

2 large carrots 

1 apple 

1 medium beet 

1 1-inch slice of fresh ginger 

1) Put all ingredients through a juicer.    Serves 1.

Cilantro Detox

4-6 apples 

1 medium beet 

1/3 of a fennel bulb 

juice of 1/2 lime 

large handful of cilantro 

Put all the ingredients through a juicer and enjoy. Serves 1-2.

Dr. Kirschner's Green Drink In an Out of Print Book by Dr. Kirschner, I Found This Wonderful Recipe, which I've Modified a Little

1 pineapple, juiced

15 almonds, soaked

4 dates, soaked and pitted

2 heaping tbsp. of soaked sunflower seeds

1–2 large handfuls (or more) of fresh green leaves (see below)

1/2 tsp. kelp powder

1) Juice 1 pineapple, then put into the blender with all the other ingredients and blend well.

Makes approximately 1 quart of a delicious and nutritious drink. Best consumed the same day.

 NOTE: The green leaves can be one or a combination of watercress, parsley, spinach, arugula, beet tops, etc. or you can use wild herbs if you can get them. Dr. Kirschner had his own garden of wild edible weeds, such as lamb’s quarters, purslane, comfrey, chickweed, filaree, malva, dandelion, etc. 

VARIATION: This drink can also be made with just the pineapple juice blended with the green leaves.

RAWSOME FOODS TO MAKE AND ENJOY

RAWsome RECIPES

For a couple of weeks I scoured different combinations.  I made others recipes and made some up and in a mashup.  I have what I think is a great Southern staple....GREENS!

Down Home Greens

1 bunch kale or turnip greens,1 bunch collard greens,

2 tbsp. flaxseed oil,

1/4 lemon, juiced, 

3 tbsp. unpasteurized apple cider vinegar, 

1 1/2 tbsp. unheated honey, (if you like a little sweetness in your greens)

1–2 garlic cloves, pressed, 

1 tsp. ground cumin, 

1/2 scant tsp. Celtic sea salt or to taste 

1) Wash the greens and cut out the rib going almost all the way down the middle of the leaf (save for juicing).

2) Lay the greens one on top of the other and then fold in half and roll the whole bunch into a tight roll. (You'll probably have to do this twice to use all the greens.) Starting at one end of the roll, cut into very thin slivers. Put the slivers into a large bowl and set aside.  

3) In a small bowl, mix the rest of the ingredients and blend well into a dressing.  

4) Toss the greens with the dressing until they are well coated. Put approx. 3 heavy plates directly on top of the greens. Cover and let marinate in the refrigerator overnight. The plates help compress the dressing into the tough green leaves. These greens could also be served just freshly prepared, but you may need time to get used to the flavor.

**Shout Out to Isa Chandra, (Post Punk Kitchen) THIS IS BY FAR THE BEST VEGAN CORNBREAD RECIPE I'VE MADE - However the best I ate was at a restaurant in Clarksville, MD called Green Sage..

Vegan Cornbread

by IsaChandra

Makes 12 to 16 squares

This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk (or the mylk of your choice)
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Directions:

Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

Smoothies Galore

I've been on a smoothie kick of late and as a result I've come up with a few delicious concoctions that have tickled not only my taste buds but those of unsuspecting co-workers..



This smoothie was amazing with zing. Wheatgrass juice 2 oz. 1 apple cored and cut up. 1 banana. juice from 1 lemon. nice piece of ginger. ( I used about a half inch piece and remembered I had crystalized ginger from Germany) 1 to 2 cups water...start with 1 and judge by taste. HP Blend for half a min and Voila!! Blend more if your blender is not HP (high Powered)

Soy Milk @ home

I took my Herbalist training with the Dr. Christopher School of Healing and I got this recipe from one of the newsletters.  I've made this in my OmniV blender and it is fabulous...

the newsletter: http://www.herballegacy.com/
 
Soy Milk

1 cup organic soy beans
Fresh water

Flavor with (one or a combination)

1 Vanilla bean
1 Slice of Ginger
Nutmeg
Cinnamon

Sweeten if desired, to taste;
Honey
Agave
Pure Maple syrup

Wash soy beans and remove any stones or other debris.
Cover the beans with water in a large glass bowl and soak overnight (8-12 hours). The beans will expand as they soak. Discard soak water, rinse and drain soy beans. In a strong blender or food processor, put soy beans and fresh water at a ratio of three parts water, one part beans. Blend until it becomes a smooth pulpy mixture. Pour into a medium sauce pan. Place pot on stove over high heat and bring to a full boil (If you are using a vanilla bean or slice of ginger for flavoring, add it now). Let the mixture boil for 3-5 minutes while stirring constantly. Remove from heat and let the milk mixture cool for 20-30 minutes and then strain through cheese cloth or Muslin. Twist and squeeze as much liquid from the pulp as possible. Flavor and sweeten milk to taste and put into a container in the fridge (makes approximately 1.5 quarts). Milk is good for 2-3 days. Milk can be enjoyed warm.

Note: The pulp is called Okara and can be used as filler for veggie burgers, an ingredient in breads or fed to horses or pigs.

I LOVE food

I've come to the realization that I love food and I love the opportunity to share food with others.  I used to be like most EVERYONE else.  If my mama used lard, i used lard, if my dad always used bacon drippings, I used bacon drippings.  I was accustomed like my family of feeling stuffed and moderately ill after one of those meals but...That's what it's supposed to feel like, right?  we laugh and joke about the "itis".  That's the stories that you were given around the table and at family gatherings.  You along with them laughed about how Uncle John ate so much he fell asleep at the table and Aunt Mary had to help him to the sofa and undo his pant button so he could exhale while he slept it off.
Yeah, that was the sign of doing alright.  Eating till your stomach capacity had been totally exceeded then going to sleep and waking up to the Peach Cobbler, Apple dumplings, Red Velvet Cake, Sweet Potato pie, Sweet Tea and Morgan David wine.

Yep, those were the days.  But you see that's what I knew.  Once I moved from home to the Army, I was practically force fed potatoes three times a day.  Hash browns for breakfast, french fries for lunch and baked potatoes at dinner.  Each meal had three starches and "You got three minutes to wolf it down Private!"

So as a result still I was not provided an opportunity to know or do better in the Army indoctrination program of boot camp.  Once I was married and had to prepare meals for my husband and then had a child and had to take that into consideration, I learned more, did better and got healthy.  I've been diagnosed with all sorts of things that I was able to handle herbally, nutritionally and thru holistic methods.  Through it all I have become a well versed Holistic Practioner that focuses on the Trinity model of heal thyself FIRST. 

If you are sick and tired of being sick and tired.  Make a CHOICE.  Take a CHANCE.  Be the CHANGE.

A living food diet is in no way easy after a lifetime of dead things and food like things.  but it does have its rewards if it is for you. There is no right way.  There is no right time.  Start right where you are and take a step in the natural whole food direction.

I am Chef Vee and I am RAWsome!
Like me on FB

https://www.facebook.com/#!/ChefVSuRae

WATERMELON JUICE

Greetings and WOW am I ever stoked.  Been on fruit for three days now.  today is watermelon day and I have a great big one to juice and one to eat. 
Summer is a great time to take the stress out of food preparation and just eat fruit.  There are several reasons:
~ It tastes good
~ It's refreshing
~ you body loves the water content
~ your skin loves the enzymes
~ your digestive system appreciates the break from more dense foods
and I could go on and on.

For this recipe no juicer is needed (per se) since watermelon is such a juicy and water filled fruit all you need is a blender.

cut your melon up into chunks and place in the blender
blend on low to high to ensure the seeds are emulsified
using a tight strainer or nut bag (I use a knee high stocking for this stuff) pour the juice thru the strainer into a bowl or pitcher
Chill if you like and garnish with a sprig of mint or lemon balm

* I enjoy a peeled lime added into my watermelon juice as it adds a refreshing tingle.

Enjoy the summer and look for the citrus three recipe next week.

I am Chef Vee an I am RAWsome.

facebook: https://www.facebook.com/#!/ChefVSuRae

I'm Rawsome and I know it Eat Some MUZU burgers

I made MUZU burgers today. Sittin on the dehydrator as I speak.  another 30 min and its CHOW time.
MUshroom/Zucchini burgers.  I went with portabello schrooms and a large Zucch.

1 1/2 cups walnuts soaked for 12 hours and dehydrated
2 cups zucchini, shredded
3/4 cup celery, minced
1 1/2 cups mushrooms, minced
1/2 cup red onion, minced
1 clove garlic, crushed
2 tablespoons dark miso, stirred into 1 tablespoon of water
2 tablespoons nutritional yeast
1 tablespoon fresh sage, minced
1 teaspoon Celtic Salt
1/2 teaspoon white pepper
3 tablespoons parsley, minced
1/4 cup golden flax, ground into powder

Pulse walnuts to a powder then add shredded zucchini and celery. Put in a bowl and mix all items and stir well with a rubber spatula. Ensure the texture and stickiness is adequate and then make your patties.  place on a teflex sheet and dehydrate for 6 to 10 hours to the desired texture.