This is a great one for a hot summer day. The carrot and the chard anchor this juice and cucumber and mint refresh it. I prefer to use persian cucumbers if they are available. Their flavor is delicate and they have the amazing attribute of remaining cooler than their environment. The red chard is a nutritional powerhouse, a superb source of calcium, potassium, vitamin C, and beta-carotine.  The mint adds an extra element of freshness and the carrot rounds it out with a little sweetness. This juice delivers it all.

Ingredients

• 2 Stalks of Red Chard
• 1 Sprig of Mint
• 1 Cucumber
• 1 Carrot

Directions

• Wash
• Chop
• Juice

Apple, Strawberry, and Swiss Chard

This is a delicious juice that is a great way to knock out three of the five a day recommended daily dose of fruits and vegetables. All the ingredients contain a ton of goodness in them. The strawberries are high in vitamin C and anti-oxidents. They also contain manganese, an essential nutrient and a powerful anti-inflamitory agent.  The chard contains chlorophyl and many polynutrients. Swiss Chard is an excellent source of that all elusive vitamin K. The apple provides that perfect degree of sweetness to make it all go down. This a great juice to be making on a daily basis if you want to retain bone density and health.

Ingredients

• 2 Apples
• 5 Strawberries
• 2 big leafs of Swiss Chard

Directions

• Chop and Juice

Mint Bliss

Here is a delicious summer treat. Mint is an ideal ingredient to add to your juices. It really enlivens all your juices.  Besides having a great fresh flavor, mint is said to contain many health benefits. It is a powerful anti-oxident and contains large amounts of Vitamins A and C, and essential minerals. Mint helps with allergies and provides a cooling agent to the whole body. It also aids in breathing and unblocking the respiratory passages. Mint is a good cleanser for the blood and helps clear many skin disorders such as acne.

Ingredients

• 2 Apple
• 2 sprigs of Mint
• 1 Bunch of Kale
• 1 sprig of parsley

Directions

• Rough Chop everything and juice
• Drink as soon as it is done to benefit from all that green goodness.

If you need a mid day pick me up try this instead of a cup of coffee.  This is one of the staple juices we serve at the Udaya Retreat Sanctuary. For retreats please visit www.udayaretreat.com 

Sweet and delicious mango combines with strawberries and spinach for an unusual combination with a hint of fragrant basil.

Ingredients

• 2 mangos, peeled, seeded, and diced
• 1 cup of strawberries, hulled and sliced
• 2 cups fresh spinach leaves, firmly packed and chopped
• 1 cup water or ice
• 1/2 cup fresh basil leaves, firmly packed and chopped
• 1 1/2 tsp. minced fresh ginger
• 1 tsp. cinnamon
• Pinch of sea salt

Directions

1. Combine mangos, strawberries, spinach, water, basil, ginger, cinnamon, and sea salt in a blender and puree until smooth. Serve immediately.

About

Adam A. Graham is a vegan raw food chef, author and educator. He published “Zen and the Art of Gadgeting” in 2010 and “The Complete Idiot’s Guide to Raw Food Detox” the following year in July of 2011. You can find Chef Adam online at

www.livefoodexperience.com or at Camp Rawnora, a wellness recreation center in Watervliet, Michigan.

The addition of savory miso and tamari really make this version of everyone’s favorite dip a rockin’ success and is great served with crackers or lettuce leaves.

Ingredients

• 2 avocados, halved, seeded, scooped from outer layer and diced
• 1 small onion, diced
• 1 medium tomato, diced
• 1 TB. miso
• 1 garlic clove, minced
• 2 or 3 TB. lemon or lime juice
• 1 or 2 tsp. tamari soy sauce
• 1 small jalapeno pepper, trimmed and minced, or 1/4 tsp. cayenne pepper
• Sea salt to taste

Directions

1. Combine avocados, onion, tomato, miso, garlic, lemon or lime juice, tamari soy sauce, hot pepper or cayenne pepper, and sea salt in a food processor and pulse to desired smothness. Transfer to a serving bowl.

About

Adam A. Graham is a vegan raw food chef, author and educator. He published “Zen and the Art of Gadgeting” in 2010 and “The Complete Idiot’s Guide to Raw Food Detox” the following year in July of 2011. You can find Chef Adam online at

www.livefoodexperience.com or at Camp Rawnora, a wellness recreation center in Watervliet, Michigan.

You’ll never find another truffle that packs as powerful a punch in the super-nutrient department as the ones in this delicious and easy recipe.

Ingredients

• 8 medium or large dates, pitted
• 1/4 cup cacao
• 1/4 cup maca
• 1/4 cup mesquite or carob powder
• 2 TB. bee pollen
• 2 TB. spirulina or blue-green algae
• 2 tsp. cinnamon
• 1/4 tsp. sea salt
• Raw honey (optional)
• Cacao, maca, mesquite, or carob powder

Directions

1. Use a food processor or hand-mash together dates, cacao, maca, mesquite or carob, bee pollen, spirulina or algae, cinnamon, sea salt, and raw honey (if using). If mixture is too dry, add a drizzle of raw honey.
2. Spoon out mixture, form into 1-inch balls, and place on a plate.
3. Roll balls in cacao powder  (or other choice) and serve.

As chewy and delicious as the real thing, you’ll be whipping these up on a regular basis for sure. 

Ingredients 

• 2 cups walnuts or pecans
• 1/2 cup cacao or carob
• 1/4 cup maca
• 1 cup pitted dates, plus a few extra if needed
• 2 tsp. cinnamon
• 1/4 tsp. sea salt

Directions

1. Combine walnuts or pecans, cacao or carob, maca, dates, cinnamon, and sea salt in a food processor and pulse to a past. Check the consistency by squeezing mixture between your fingers. It should bind together. If too dry, add more dates.
2. Dust a small casserole dish or cookie sheet with cacao powder, then press mixture into a 6×8-inch rectangle, about 1 inch thick.
3. Cut into 12 equal pieces and serve

About

Adam A. Graham is a vegan raw food chef, author and educator. He published “Zen and the Art of Gadgeting” in 2010 and “The Complete Idiot’s Guide to Raw Food Detox” the following year in July of 2011. You can find Chef Adam online at

www.livefoodexperience.com or at Camp Rawnora, a wellness recreation center in Watervliet, Michigan.

The combination of vegetables is particularly tasty as a topping for pasta or simple on its own.

Ingredients

• 1 cup Orange Miso Marinade
• 1 cup chopped zucchini
• 1 cup chopped bell pepper (any color)
• 1/2 diced onion
• 1 cup mushrooms, stemmed and sliced
• 1 cup chopped asparagus

Directions

1. Combine Orange Miso Marinade, zucchini, bell pepper, onion, mushrooms, and asparagus in a large bowl and toss well to coat.
2. Cover tightly and transfer to the refrigerator. Allow to marinate for at least 2 hours and preferably overnight
3. Stir well before serving

About

Adam A. Graham is a vegan raw food chef, author and educator. He published “Zen and the Art of Gadgeting” in 2010 and “The Complete Idiot’s Guide to Raw Food Detox” the following year in July of 2011. You can find Chef Adam online at

www.livefoodexperience.com or at Camp Rawnora, a wellness recreation center in Watervliet, Michigan.

Ingredients

• 1 16-oz. bag kelp noodles
• 1 medium zucchini, trimmed and spiralized or julienned
• 1 medium carrot, spiralized or julienned
• 1 medium red bell pepper, seeded and diced
• 1 medium yellow bell pepper, seeded and diced
• 1 bunch scallions, trimmed and diced
• 1/2 cup slivered almonds
• 10 fresh basil leaves, preferably Thai purple basil, chopped
• 2 cups Almond Miso Sauce
• Cayenne pepper

Directions

1. Rinse kelp noodles, squeeze out excess water, and cut. Place in a large mixing bowl.
2. Add zucchini, carrot, bell peppers, scallions, almonds, basil, and 1 cup Almond Miso Sauce to noodles, reserving some almonds and basil for garnish. Add cayenne and toss well to combine.
3. Add remaining 1 cup Almond Miso Sauce just before serving

About

Adam A. Graham is a vegan raw food chef, author and educator. He published “Zen and the Art of Gadgeting” in 2010 and “The Complete Idiot’s Guide to Raw Food Detox” the following year in July of 2011. You can find Chef Adam online at

www.livefoodexperience.com or at Camp Rawnora, a wellness recreation center in Watervliet, Michigan.

Use a handy spiralizer to make zucchini “spaghetti” for this terrific raw copycat of past with sauce.

Ingredients

• 2 medium zucchini or yellow squash, trimmed and spiralized
• 1 serving (about 1/3 cup) Dulse or Classic Marinara
• 1 Serving (about 2 cups) of Marinated Veggies
• 1 small bell pepper, seeded and diced (any color)
• 1 TB. finely chopped fresh basil leaves

Directions

1. Prepare zucchini and squash “noodles” and transfer to a large mixing bowl. Lightly toss in Marinara.

2. Divide between 2 plates and top with Marinated Veggies. Garnish with bell pepper and basil.

About

Adam A. Graham is a vegan raw food chef, author and educator. He published “Zen and the Art of Gadgeting” in 2010 and “The Complete Idiot’s Guide to Raw Food Detox” the following year in July of 2011. You can find Chef Adam online at

www.livefoodexperience.com or at Camp Rawnora, a wellness recreation center in Watervliet, Michigan.