Green Lemonade and Green Smoothie Goodness

These are three recipes I make on a regular basis and really love! I have the vegetable juice every morning however the smoothies are a great alternative. I hope you enjoy these as much as I do!

Green Lemonade

-1/2 head of celery
-1/2 cucumber
-1 handful to 3 cups of spinach (any greens will work)
-1 lemon, rind removed
-1 green apple (optional)

Although there are many different types of juicers, this order will work well for all of them to get the most juice out of your vegetables.

First juice the spinach, followed by a few stalks of celery. Then add in the lemon, and cucumber, using celery in between to help things continue to move through the juicer. Finally add in the apple and drink up!

Green Smoothie (Fruity)

-1 to 3 cups greens (spinach is the most mild and makes the smoothie silky)
-1 banana
-1 fresh mango - diced
-1/2 cup water - more or less for desired thickness

Place the greens in the blender first along with the water and then add the banana and mango on top. Blend until smooth and enjoy!

Green Superfood Smoothie

This recipe is adapted from Raw Model and is so addictively delicious!

-2 cups milk of choice (raw dairy, almond, hemp, coconut etc) I prefer almond or hemp here
-2-3 cups of greens - spinach, kale, watercress, mizuna
-1-3 tbsp bee pollen - local if you can find it!
-1 - 2 tbsp raw honey - to taste depending on how bitter the greens are

Blend greens, milk and honey until smooth then add in Bee pollen and blend lightly.  Enjoy!

Tomato and Watermelon Salad

This recipe is courtesy of Girl Cooks World blog.

Tomato and Watermelon Salad
Ingredients
2 cups halved or quartered small cherry tomatoes
1 small cucumber, peeled, seeded and cut into ½-inch to ¾-inch cubes
1 cup chopped, seeded watermelon, cut into ½-inch to ¾-inch cubes
1 avocado, cut into ½-inch to ¾-inch cubes
½ cup finely chopped red onion
1 tablespoon of fresh basil, mint, or cilantro
¼ teaspoon ground coriander
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper, to taste

Directions
1. In a large bowl combine the tomatoes, cucumber, watermelon, avocado, herbs, and coriander.
2. Just before serving combine the olive oil and balsamic vinegar and whisk to combine. Pour over the tomato mixture and add salt and pepper to taste. Be sure to add enough salt to make the flavors pop!

Raw Slaw

Another variation on slaw from Raw Food Nation. Enjoy!

Raw Slaw
Ingredients
5 to 6 cups shredded cabbage
½ cup of shredded carrots
½ cucumber, chopped
¼ cup or 1 handful sliced raw almonds
1 tablespoon raw agave nectar
1 tablespoon olive oil
2 to 3 tablespoon raw tahini (if you are not 100% raw, use a spicy hummus of choice)
seasonings: salt, pepper, ground cayenne pepper, and fresh chopped cilantro

Directions
1. Chop up cabbage into small long pieces and place into a bowl. Add shredded carrots, agave nectar, and olive. Stir to coat ingredients.
2. Add raw tahini or spicy hummus, and a pinch of salt, a dash of pepper, cilantro and cayenne to taste. Mix ingredients well.
3. Slice up your cucumbers and lay them out on your plate in a half circle. Pour mixed ingredients onto your plate, slightly overlapping the cucumbers. Top with sliced raw almonds.

Cucumber Salad with Peanut and Lime

This cool summer salad is an adaptation by FamilyStyle Food blog, and was originally published in How to Cook Indian by Sanjeev Kapoor (April, 2011). Karen of FamilyStyle Food blog writes of this recipe, "I love the utter simplicity of this salad. With just a few spices, a hit of citrus, toasty peanuts and a sweet exotic touch of coconut, cucumbers are transformed into something complex and unordinary. Be warned, it’s a slightly addictive little salad."

Cucumber Salad with Peanut and Lime
Serves 4

Ingredients
1 slicing cucumber, cut into ½-inch cubes (about 4 cups)
1 Serrano pepper or 2 jalapenos, finely chopped
½ cup roasted unsalted peanuts, finely chopped or pulsed in a food processor
¼ cup unsweetened shredded coconut
2 tablespoons fresh lime juice
1 teaspoon organic evaporated cane sugar (can substitute with honey or agave)
2 tablespoons roasted peanut oil (or olive oil)
½ teaspoon brown mustard seeds
½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper, or to taste

Directions
1. Put the cucumber, chile pepper, peanuts, 2 tablespoons of the coconut, lime juice and sugar in a large bowl.
2. Heat the oil in a small saute pan. Add the mustard seeds. When they start to sizzle and pop, stir in the cumin, salt and remaining 2 tablespoons coconut. Turn off the heat.
3. Pour the mustard seed mixture over the cucumbers and toss everything together. Taste to make sure it's salty-sweet enough for your taste.

Purslane Potato Salad

From diaryofalocavore.com

Serves 4 - 6

In a medium pot, boil five cups chopped potatoes until tender. Drain and set aside to cool. In a bowl, mix one cucumber, chopped into half moon slivers, 1 cup purslane leaves and buds, (flowers and stalks are edible as well if you choose) and 1 cup chopped scallions with greens. Add potatoes and mix well.

In a small wide bowl mix one egg yolk until smooth. Drip in, whisking constantly, 1 cup olive oil making sure to add slowly enough to keep mixture opaque. Add 1 teaspoon salt and 1-2 finely chopped serano peppers. Mix well. Spoon over potato and vegetable mixture (there may be some spicy mayo leftover; it will keep in the fridge for at least a week) adding several teaspoons white wine or cider vinegar and fresh ground pepper and salt to taste. Toss well and serve at room temperature.