Live Food Menus

     I eat when I am genuinely hungry and usually one or two good meals will suffice.  Often the only preparation needed is to wash the fresh fruits and vegetables to prepare a bounty on my table.  There are times that I do cut up my fruits and vegetables or juice them when I want to have a variety all at ones rather than a whole mono meal of a certain fruit or vegetable.  The idea behind this simple way of eating is to get your food in its natural state and to avoid, oxidation and fragmentation of food nutrients and loss of fiber during preparation.

Here is the link to the book pictured in my blog.  I highly recommend getting it.  http://www.alissacohen.com/raw.html 

Here are a few live food recipes: 

Free Live Food Recipes

AVOMATO SOUP

• 2 avocados
• 1/2 cup thick Nut Milk of choice
• 1 cup grape juice
• 3 medium tomatoes, diced
• 1 Tablespoon lemon juice
• 1/4 cup minced green onion

Blend avocados, Nut Milk, and grapes. Stir in tomatoes and lemon juice. Chill thoroughly. Serve in bowls and sprinkle minced onion on top of soup. Serves 4 to 6.

SPICY PERSIMMON SOUP

• 4 large, super-soft persimmons
• 2 cups tangerine juice
• 2 Tablespoons lime juice
• 1/4 teaspoon cinnamon powder

In a blender container, combine all ingredients until thoroughly pureed. Serve in bowls. Garnish with lime wedges and tangerine slices with a bowl of lettuce and celery for all. Serves 2 to 4.

CUCUMBER RELISH

• 3 cucumbers
• 2 ribs minced celery
• 1 large red sweet bell pepper
• 1 green sweet bell pepper
• 1 orange sweet bell pepper
• 1/2 cup dried blueberries or raisins
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon celery seed

With food processor, coarse chop the cucumbers. Sir in remaining ingredients. Chill thoroughly. Makes 4 cups.

GREEN SALAD QUINTET

• 1 bunch spinach
• 6 romaine leaves, 6 Boston leaves
• 4 escarole leaves, 2 endive leaves
• 6 radishes, thin-sliced
• 1 scallion, minced
• 1 large avocado, gently fine-diced

Tear leaves in bite-size pieces and slice endives. Combine greens with radishes and scallions. Toss lightly with avocado dices and juice of 2 oranges. Makes 4 to 6 servings.

CRANBERRY WALDORF

• 2 cups cranberries
• 1/2 cup grape juice
• 2 cups diced, tart apple with skins
• 1/2 cup seedless green grapes
• 1/2 cup broken walnuts
• 1/2 cup minced celery

Grind cranberries, cover them, and chill overnight in grape juice. Add apples, grapes, walnuts, and celery. Fold into a thick Nut Butter dressing of your choice or just use The GetWellHStayWell Sugar Bowl. Serve in large bowl lined with lettuce or in personal lettuce cups. Garnish with clusters of grapes. This is a great holiday side dish or main dish and would have gone great with the turkey you used to eat! Serves 4 to 6.