Category Archives: BEVERAGES

STRAWBERRY/RHUBARB SMOOTHIE – a raw rhubarb delight

Strawberry Rhubarb Shake
based on a recipe found at

1 lg stalk of rhubarb (or 3 small), chopped
1 C strawberries (fresh or frozen)
4 dates
handful of macadamias or cashews
dash of cinnamon
agave to taste

  • Place all ingredients in the VitaMix.
  • Add water to cover
  • Process to a smooth consistency

Grapefruit/Cilantro/Pineapple/Cucumber Smoothie from Sarma Mengalis

Here is a “hearsay” smoothie — someone on one of the raw food forums (sorry, I don’t remember which one) said that that Sarma Mengalis had posted this smoothie on her site OneLuckyDuck (but, in my impatient searching, I could not find it, and I realized I had forgotten where I had seen the reference)


-about a half a bunch of cilantro
-half a cucumber
-some pineapple
-a red grapefruit
-pinch of sea salt
-agave nector to taste
-vanilla extract
-a squeeze of lime

Sounds delicious. I have most of the ingredients – will march off to get the rest tomorrow, and let you know…………


This morning, I was reading through the beverage recipes in Ani’s Raw Food Kitchen and I began to notice that Ani Phyo puts cashews or other nuts in a lot of her drink recipes.  I thought that sounded like a good idea – add nuts for protein, add a little oil for a smooth, shake-like texture and a little good fat… Yum! a full meal with protein to keep me going!

Since I had planned to make an Ambrosia Smoothie, I decided to experiment with that recipe.  The result was so filling that I have been going all day on just that one shake.   Try it for yourself.


½ C cashews
1 orange
1 frozen banana
1/4 C dried coconut
1 C apple cider
1 T coconut oil

Put everything in a high speed blender and blend to smooth.



I finished my Master Cleanse! Yea!!! Now I am on the juice! (Orange juice).

Tonight, I am pushing it a little bit. I made what I am going to call an AMBROSIA SMOOTHIE. It reminds me of the ambrosia my grandmother used to make for dessert. Yum!!!

1 orange
1 frozen banana
1/4 C dried coconut
1 C apple cider

Put everything in a high speed blender and blend to smooth.

Getting Ready for New Year’s

I went out today and go the supplies to make my little New Year’s celebration.  I’m planning to spend time alone on New Year’s Eve.  I don’t get a lot of quite time alone, but my room-mate is in Japan with her family, so I am going to luxuriate in the quiet.  I may even take a bubble bath…

Tonight, I have started some rejuvelac wine to celebrate.  I don’t know that I am going to make champagne rejuvelac this year. I’ll decide tomorrow when I start the rejuvelac.

I have also started soaking some black-eyed peas to sprout for my traditional good-luck black-eyed peas on New Year’s Day.  I also have a small bunch of collards which I will prepare on New Year’s Eve and let marinate until New Year’s Day.

I’ve also laid in 10 nice big lemons, some sea salt, a jug of Grade B organic maple syrup, and some herbal laxative tea, so I can begin my Master Cleanse on New Year’s night — I think it is better to go ahead with my traditional New Year’s good luck meal, and then get started with the Master Cleanse.  (I have heard of a powder that you can use for the Master Cleanse, and, when I run out lemons, I may buy it and see how it works– that is still up in the air– I have enough lemons for most of the first 10 days.

NEW YEAR’s RECIPES (with raw food you need to plan ahead…)

Where I am from in the South, traditionally, we eat black-eyed peas, collards (or other greens, like kale), and pork, on New Year’s Day.
The collards are green, like money, and symbolize prosperity in the New Year. The black-eyed peas symbolize good luck, and the pork also symbolizes prosperity (because the pig is the only animal which eats while it is moving forward)

I don’t eat pork, duh, but I do keep up the tradition of greens and black-eyed peas.

1 C dried organic black-eyed peas
1 – 2 T minced onion (to taste, optional)
1 – 2 T minced garlic (to taste, optional)
1 – 2 T extra virgin olive oil (to taste)
1 – 2 T apple cider vinegar (to taste)
sea salt to taste
black pepper to taste (optional)

Sprout black-eyed peas for 3 – 4 days (soak for 12 hours,
drain, and sprout, rinsing twice daily for 2 – 3 – 1/2 more days)
Mix sprouted black-eyed peas with minced onion and a minced garlic to taste (optional).
Add olive oil and vinegar, and mix well.
Add salt and pepper to taste.

You can also find these COLLARDS RECIPES elsewhere within blog. They are re-listed here for your convenience.

1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil

1 – Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside.
1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add in olive oil, remaining 1 t salt, and marinade mixture.
7 -Massage all ingredients until mass is reduced by half.
8 -Refrigerate and marinate for 1 – 24 hours

this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.

1 bunch greens (collards, kale, beet, turnip)
5 – 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)

1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add remaining ingredients to bowl and mix.
7 – With hands, ‘massage” greens until bulk is reduced by half.
8 – Set aside to marinate for one hour (or up to 24 hours).
Alternatively, eat right away

Just in case you missed it – find my CHAMPAGNE Rejuvelac recipe here.

Get moving!!! There are only 5-1/2 days until New Year’s Eve. Yes, you CAN celebrate in style!!!

CHAMPAGNE REJUVELAC – Get Ready for the New Year!

If you want a raw “champagne”, now’s the time to start thinking about it and preparing! Drink champagne AND be healthy!


Rejuvelac made from millet and covered tightly throughout the fermentation process retains a CO2 gas, and has a champagne-like bubbly effervescence.

1 C whole millet, soaked 8 hrs, and sprouted 16 hrs.

Bruise sprouted millet by lightly pounding with a pestle in a mortar, or by mashing with a spoon against the sides of a bowl.

* In a 1/2 gal. mason jar (or other similar sized glass container with a tight
seal/lid), place bruised, sprouted millet, and add 4 C water (Make sure
the container you choose will only be 2/3 full – I use 1/2 gal. mason jars
because I have them on hand for sprouting
* Add 1 T raisins
* Tightly close lid on jar.
* Ferment mixture in tightly sealed jar for 2 – 3 days. Shake jar gently once
a day.

The “champagne-like” flavor is produced by the millet, which gives a sour edge, not available with other grains, to the finished product.


Oh, you knew this!

cinnamon (to taste)
cinnamon sticks

juice apples through a Champion juicer.
Blend juice and cinnamon in a blender.

Pour into cups. Place a cinnamon stick in each cup.

For a warm treat, warm cider in the dehydrator for 30 mins.

EGGNOG: It always makes it seem like Christmas to me!

Here are two "nut nog" recipes. Enjoy.

2 C almond milk
1 C macadamia nuts
1/2 C raw honey
1 T cinnamon
1 t nutmeg
1/4 t turmeric
1 vanilla bean
1 banana

Blend all ingredients in a high speed blender/VitaMix until smooth.

in case you need an almond milk recipe:

Almond Milk
makes 2 C
1 C almonds, soaked 8 hours or overnight.
2-1/2 C water
3 dates, pitted
1/2 t. vanilla extract
1 T almond or flax oil (optional)

* In a high speed blender or VitaaMix, process almonds, dates, vanilla extract, and water
  until smooth.
* Pour almond blend through a nut bag, nylon sprout bag, or fine-mesh strainer into
   into a 1/2 gallon container or bowl.
* Stir the remaining pulp in the bag with a spatula, and press pulp
   to extract all almond milk possible. (reserve pulp for other recipes)
* For creamy texture, add 1 T almond or flax oil (optional)
* Refrigerate almond milk in a closed container.  Shake well before using. 

makes 2 servings

1 C almonds, soaked
3 C water
2 bananas
2 T agave nectar
1 t alcohol free vanilla
1 t nutmeg

* Combine almonds and water in a VitaMix or high powered blender and process until smooth.
* Strain almond milk through a nut bag, cheesecloth, or a fine mesh strainer.
* Return almond milk to blender, add remaining ingredients and process to smooth.

To serve, sprinkle on nutmeg.


On My Raw Year blog, I found a request for suggestions about what to do with the chaff left over after making a batch or two of rejuvelac.

Steve Meyerowitz, in his book Sproutman’s Kitchen Garden Cookbook suggests dehydrating the chaff, but he doesn’t make very clear what you should do with it after you dehydrate it. I am planning to use my next batch as filler in some crackers I will be making later this week (after these two batches of rejuvelac I’m “cooking up” are done.

I don’t see why the dehydrated wheat chaff could not be crumbled and sprinkled on salads and other food creations, so I will try that, as well.

Funny, I had never thought about what to do with the dredges until I started to make up this batch and went back to Sproutman to remind myself of what he had said about making rejuvelac (he has some good suggestions)