I used to get paid to create raw vegan recipes. Sometimes I set aside an entire day in the kitchen to simply let the creative juices flow. On those days, I needed someone with a discriminating palate to be my taste tester and give constructive feedback with each recipe I created. Luckily, the most talented food critic I know is my mom. She loved to come to my house and help chop, wash, and tell me if the flavors meshed.
When I finished my first recipe, I would ask, “Mom, what do think about this?”
She might reply, “That’s good. I like it.”
Then, I would ask her opinion on the next recipe.
She sometimes suggested a little more or less of a particular ingredient until we achieved perfection. She even told me if a recipe was a complete flop.
As the afternoon rolled around, she would say, “I’m hungry; let’s go get something to eat.” (Like at Cracker Barrel.)
I stood in my kitchen very confused and reminded her of the counter-top full of food that SHE SAID tasted really good.
She would then say, “Yes, it does taste good, BUT I DON’T WANT TO EAT IT.”
Do you ever feel like that? Do you have food in your refrigerator that taste good, is healthy, you purchased, but it sits there because you DO NOT WANT TO EAT IT? Especially raw fruits and veggies?
Today, I have two recipes that are not only raw, nutritious and tasty… you will WANT to eat them.
Gilly’s Island Smoothie By Rick Hord
Blend the following in a blender until slushy:
1 celery rib
½ cup frozen pineapple
½ cup frozen blueberries
½ frozen banana
½ cup orange juice
½ cup water (or amount for desired texture)
2 kale leaves
1 Tbsp ground flax seeds
1 Tbsp chia seeds
Beet Crunch by Melody Hord
This chunky wonder is best when made in a tiny mini blender such as a Tribest Blender or Magic Bullet. Keep it chunky and crunchy like the picture at the top.
If using a large blender, I suggest tapping on the pulse button to achieve your texture.
Once you taste these recipes, you will not be able to stop eating them,……………Unless, of course, you have your heart set on pinto beans, turnip greens simmered in ham hocks, and corn muffins slathered with blackberry jam.