Raw Vegan Smoothie, Juices and Food Recipes

When we juice, we are removing the fiber, allowing our body to assimilate nutrients faster and more efficiently. When the fiber is removed, our body can use the nutrients and energy to nourish and clean the toxins stored in fat and blood, and the food waste from our intestines and colon.

Remember:  Start your juice cleanse by eating grains, seeds and lots of salads. If you want to add oil of any sort into your solids, one teaspoon a day is what you need for one week. This salad has no oil.

This is For your kids …. NOT for YOU !!! Jajaja Yummy ?   Yummy ?   Yummy ?   Best Ever Raw Cheesecake.

This is better than real cheesecake! It is nutrient dense so I don’t feel like eating the whole cake at once… ? ? It is extremely satisfying!

1 1/2 cups macadamia nuts
1/2 tsp sea salt
1/2 cup pitted dates
1/4 cup shredded coconut


2 and 3/4 cups cashews
3/4 cup squeezed lemon juice, from about 7 lemons
3/4 cup agave syrup  (OR 3/4 cup pitted dates OR Coconut Sugar)
3/4 cup coconut oil
UP TO 1/2 cup water, as needed
1/2 cup of Juice Plus Vanilla Compleat powder and 1 vanilla bean (I use vanilla extract – – Almond extract is clear)  mix with the water until it is liquied

Making the crust:

process the macadamia nuts into small pieces with salt
in the food processor. Slowly add dates and mix well.
“FLOUR” the bottom of a 9-inch spring-form pan with the shredded coconut.
Press crust evenly onto the bottom of the pan. Set aside.

NOTE: I put plastic sheet in the bottom of the pan first THEN the coconut & then the crust. It makes it easier to remove.
Making the filling:

Blend cashews, lemon juice, agave, coconut oil and vanilla IN YOUR BLENDER.
Add JUST ENOUGH water to blend into a smooth cream. Pour into spring-form
pan, and place in the freezer until firm.


Use only season berries.

1 cup berries in the blender to create a sauce and add additional berries to the sauce and pour on the top. If you wanted a little creamy, you can add one tablespoon of juice plus complete vanilla for chocolate powder while your are blending. Or if you have raw chocolate, you can blended with the berries. For a really great effect also, you can put this layer on and freeze it for about an hour, and then body fresh topping of berries on top for decoration.

Before serving:

Take the cake out of the freezer and remove from the pan WHILE
FROZEN. Place cake on a plate and defrost in the fridge for an hour before

Infusion with strawberry, watermelon and mint

This is the perfect idea for a refreshing drink for a sunny days in the summer or winter and it is also full of many nutrients…


10 large strawberries

½ cup sliced watermelon

¼ cup of mint leaves

6 cups of ice water.

How to:

Fill the bottom of a jar with ice cubes and the top with strawberries, watermelon and mint leaves. Fill the rest of the way with filtered water and let it cool.  Nutrients …

Lentil spaghetti with mushrooms, zucchini, garlic and baby tomatoes

1 cup zucchini cubed⠀
1 cup button mushrooms⠀
1/2 cup spring onions or shallots⠀
Garlic, minced⠀
1 cup baby tomatoes⠀
Fresh basil⠀
Seasonings and spices: Shoyu, extra virgin olive oil, chili, Himalayan salt, freshly ground pepper⠀

Method: ⠀
Toast zucchini on olive oil seasoned with salt on one side until slightly browned, then turn and toast them until done. The point of this to get more like grilled zucchini cubes instead of “cooked mushy ones”. Remove from the pan. Add mushrooms to the pan, season them with salt and pepper and sauté until slightly browned, add salt and chili, season with 1 tbsp shoyu, keep sautéing, then add zucchini and tomatoes. Sauté for another minute or two, add fresh basil and cooked pasta. Season with more extra virgin olive oil and more salt or spices if needed. ⠀
Add to your favorite pasta (cooked with it’s box’s ingredient). Here was used lentil spaghetti. ⠀

Baked acornsquash is a simple meal ? for today. It’s great for a snack, lunch or dinner

?1 acorn squash, ?cut in 1/2
?1/2 tablespoons coconut ? ? sugar
?2 tablespoons coconut ?? butter, softened
?1/2 tablespoon raw maple syrup
? Himalayan salt
?Freshly ground black pepper???????????

Preheat oven to 400 degrees F.
Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.???????????? ❤️❤️????⛵️? ??⛵️⛵️⛵️⛵️⛵️?????????????

My morning breakfast smoothie

It’s one of my favorites because, it’s fast and easy to make.

1 tablespoon Juice Plus vanilla
1 tablespoon GPS
1 cup spinach ?
1 cup parsley ?
1/2 avocado ?
2 strawberries ?
1 bananas ?


Putting the blender with 20 oz water, add ice Poor and drink it.

Coconut, Orange, Pistachio, Raw Vegan Snacks

Great for your kids or any family member that hungry for Something GOOD


Base Ingredients

  • 1 cup dried white mulberries
  • 14 small dates like Deglet Nour, pitted

Flavoring Ingredients

  • 3 tablespoons pistachio nuts soaked in water for about 8 hours
  • 3 teaspoons orange zest
  • 2 tablespoon coconut flour


  1. Place mulberries in the food processor, and pulse a few times until they break down a bit.
  2. Add the dates, and turn the food processor on for about 15-20 seconds.
  3. Place all ingredients in the food processor with dates and mulberries, and process until you get a large ball forming in your food processor.
  4. Take this ball out, and form it into 4 bars. Place in the freezer for a couple of hours to firm up, or enjoy as is.
335 calories
7g protein


Supper green smoothy

Serve 2

Key Nutrients (per serving): Lutein Zeaxanthin Omega-3 Vitamin B12 Vitamin B6 Vitamin


11⁄2 cups frozen blueberries
1⁄2 cup chopped avocado
1 cup fresh chopped kale
1 cup coconut water
2 teaspoons raw honey
1 teaspoon cinnamon
Steps: 1. Place all ingredients in blender and blend on high speed until smooth.

Nutrition Data: 200 calories, 7.8g fat, 33.5g carbs, 3.5g protein, 7.5g fiber, 19.9g sugars, 144mg sodium

Broccoli Beats And Garlic Bake

Serves (4) people

This, very aromatic roasted garlic, broccoli and beat recipe will drive you your guess crazy for more servings at the dinner table!

You can serve this dish, as a main course for dinner any day, or as a side dish.


  • 2 medium heads broccoli Chopped up or just pulled off there stands.
  • 3 large steamed beets, steamed and diced into half inch squares
  • 5 cloves garlic, sliced
  • 3/4 yellow onion, sliced Up to
  • 5 tablespoons cold pressed extra virgin olive oil
  • Himalayan salt to taste
  • Freshly grated pepper to taste, coriander, and Cardamom, and fresh rosemary into your bowl as you mix everything together.


  • 1 Preheat oven to 425 degrees F. Lightly coat a baking sheet with nonstick and coconut oil. Set aside.
  • 2 In a large bowl, toss broccoli, beets, onions, and garlic in olive oil, salt, and pepper.
  • Spread evenly in one layer on baking sheet.
  • 3 Roast for approximately 45 minutes, or until broccoli is adequately browned and beets are soft when pierced with a knife, flipping once.
  • 4 Remove from oven and transfer to a serving platter. Serve immediately.
  • At the end you can add some balsamic vinegar apple cider vinegar to taste.


Vegan and Raw Salad ? ? Dressing ?????

The dressing will last one week if sealed in a mason jar and placed in your refrigerator.

2 cups lemon juice freshly squeezed
1 cup of sesame tahini
1/2 cup of raw pumpkin butter
1 cup of water
Pink Himalayan salt to flavor

If you want it to last a little longer in your refrigerator, Add:

1 small avocado ?
2 stocks of celery
1 cup of fresh cilantro

For extra added flavor, you can add your favorite herb.

Put all ingredients into a blender, stir until creamy, place the entire content of the salad dressing inside a mason jar, seal it and place it in your refrigerator until is ready to use. Remember to always use either wood, glass or PBA free plastic containers to avoid any contamination.

This is a wonderful way to save time and money every week.


This juice is perfect.  Is good at anytime in the week just to pick you up.


  • 1 tablespoon of GPS,
  • 1 tablespoon of Juice Plus Vanilla Complete,
  • 1 teaspoon of Maca powder.
  • 1 cup of kale,
  • 1 cup of fresh parsley,
  • 1 banana,
  • 1 cup of fresh mango
  • 1 cup of fresh guava
  • 1 cup of fresh coconut meat
  • 4 cups of coconut water,
  • 3 cups of coconut ice (ice cubes made from cocunut water)

Blend until liquid and enjoy.



  • 1 tablespoon of GPS,
  • 1 tablespoon of juice plus vanilla complete,
  • 4 cups of kale,
  • 1 cup of parsley,
  • 4 cups of spinach,
  • 2 bananas,
  • 1 cup fresh of coconut meat
  • 4 cups of coconut water,
  • 3 cups of coconut ice
  • 1 teaspoon of Maca powder.

Blend until liquid and enjoy.

Mesclun Salads

If you are looking for a delicious snack for later on in the day, this one is a really great one.


  • 1 chopped avocado
  • 1 chopped  orange
  • 1/2 cup of passionfruit
  • 1/2 cup of chopped kiwi
  • 4 cups of arugula
  • 4 cups of mesclun
  • 1 large chopped or diced tomato
  • 1/4 cup of red onions
  • 1 tablespoon of fresh cut garlic
  • 1 tablespoon of ground-up ginger
  • 1/4 cup of freshly squeezed orange juice
  • 1 tablespoon of red wine vinegar
  • Salt to taste
  • 1 teaspoon of cardamon
  • 1 teaspoon of turmeric powder
  • Cayenne pepper to taste

You can serve it in a large bowl for yourself or you can divide it up between four people.


2-4 cups of ripe pineapple, diced
1-2 cups of young coconut water
2 cups of kale, de-stemmed
1 tsp. of rose water
Blend all ingredients in a high-speed blender, pour, and enjoy!

 Chickweed Orange Salad

  • 4 cups of chopped chickweed
  • 1/2 cup of purple daikon radish cut into small chopsticks
  • 1/2 cup of carrots cut into small chopsticks
  • 2 Tablespoons of organic extra virgin olive oil
  • 1 Tablespoon of red wine vinegar (or use other salad vinegar)
  • 2 tablespoon of blood orange juice
  • 2 teaspoon of fresh or dried citrus zest blood orange
  • 1 pink of Himalayan salt to taste
  1. Chop veggies. Chickweed is a very delicate green so you want to balance that with the crunch of carrots and radishes without overwhelming the salad, hence you want to cut the roots into fine chopsticks.
  2. Combine liquid ingredients in the bowl and whisk together. Pour on veggies and toss. Sprinkle with sea salt and toss – taste to make sure it’s the perfect amount of salt for your taste.
  3. Sprinkle with zest once salad is plated.