Naraya Cooking Health Recipe

I have made a lot of smoothies. I drink at least one, usually two, and often three, everyday and I have been doing that for years. I plan to continue doin' it for the rest of my life. I have written an entire cookbook on smoothies (it's coming out in December and you can pre-order it here). Let's just say I know a thing or two about them; including making their textures, flavours and colours the most appealing possible.



So - in my opinion anyways - I think there is some significance of my calling a smoothie "my favourite," because I have never really had a favourite one before. I make a different smoothie everyday because I am always excited to move onto the next recipe idea, enjoy it, and keep on with that delicious, diverse cycle. However, after I made this smoothie for the first time a few days ago, I have been making it everyday since. It just seems like THE PERFECT SMOOTHIE. I cannot imagine it being improved upon. And so due to my deep and ever-growing adoration of this drink, I thought it wise and practical to share with you. Please make the recipe and let me know your thoughts.

Basically what we have got is apple/ginger/kale JUICE blended with frozen bananas, resulting in a creamy, cool, sexy green beverage that is basically irresistible to all humans (and probably many other species). Yeah, we are using fresh green juice for the liquid instead of water or nut milk! CUZ WE'RE CRAZY LIKE THAT. It's almost like a green juice milkshake. Note: to some of you that might make it a huge turn off but personally the thought of a green juice milkshake gets my mouth wet. The benefits of greens are hopefully known to you, they are nature's #1 super food in terms of nutrient density. Juicing them improves their absorption and wickets the nutrient assimilation process. Apple juice is just the bomb and apparently keeps  cancer away. And when you blend anything with frozen bananas, you find heaven. What you are making is a potent, yummalicious, beautiful masterpiece that will let you live to be like 123 years old AND enjoy doing it because you get to drink THIS every morning. Seriously, I want you all to make this smoothie just so I can hear about how much you like it. Also: I love you.


GREEN SMOOTHIE with APPLE-KALE JUICE + BANANAS

4 apples
4 cups kale leaves (or other dark leafy greens) 
1 tablespoon chunk ginger root
3 frozen bananas

Juice the apples, ginger and greens then pour that juice into a blender container with the bananas. Blend everything until smooth, green, thick and frothy. YES. 

Note: I recommend cleaning your juicer and blender right after you use them so you don't have to deal with that once you have your drink ready. The last thing I wanna do when I have just poured a glass full of delicious smoothie is remember I have to clean; it makes it less enjoyable. Maybe that's just me though. 

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BLUEBERRY VANILLA CREME CAKE

Crust:
1 cup rolled oats
1 cup dates

Creme:
2 cups cashews (preferably soaked in water for 4 hours or so)
1 teaspoon vanilla powder
Juice from 1/2 lemon
1/4 cup maple syrup
1/4 cup coconut oil
1 cup water
2 cups blueberries

To make the crust: process the oats into flour in a blender or food processor. If using a food processor, add the dates and process until it all begins to stick together. If using a blender, dump the flour into a bowl and add the dates, mashing everything together with your hands until it begins to stick together. You really gotta get in there. Press the "dough" into the bottom of a springform pan or adjustable pan (mine was approximately 7 inches). Put in the fridge.

To make the creme: blend everything together - except the blueberries - until smooth and creamy; like thick yogurt. Pour half of this mixture onto your crust, then sprinkle on 1 cup of blueberries. Add the remaining blueberries to the mixture still in your blender, and blend until smooth. Pour this on top of your first layer and blueberries. Put in the fridge overnight, then decorate with whatever you like, slice, and enjoy! This can go in the freezer too. 

Note: If you wanna make this lower fat, use less coconut oil and then add dates instead. 

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the crust of these tastes like raisin butter tarts. holy moly. yet another dangerously delicious recipe...


these were originally going to be one giant raw blueberry pie, complete with a lattice top crust.

why pie? well, first of all - why not. but also because i just got home from an 8-day motorcycle trip with my dad across the cascade mountain range through canada and northern america. along the way i was able to get vegan food everywhere and it was all delicious; but sadly i could never get a slice of homemade, local, fresh, wild berry pie at any of the adorable diners we stopped at! apparently they like butter in small towns.

so i decided to make a raw blueberry as soon as i got home. we have tons of amazing blueberry bushes in our front yard and they make up a large chunk of my diet in the summer. mmm...

i'll be posting about my motorcycle adventure tomorrow, in case you're interested. in the meantime, make these tarts (or make it into one big pie) and enjoy summer before it winds down! i'll also be posting a recipe for a KILLER KALE SALAD. i had it for lunch. man, was it good. 

for one lovely afternoon: i suggest doing some yoga or meditation with this music, creating a kale salad with garden veggies, and finally making these tarts. following that, maybe have a glass of wine with your loved one and watching a movie? whatever floats your boat. it's your day.

• 1/2 cup water
• 1 medium avocado
• 1 cucumber (with or without the skin)
• 1 teaspoon cumin
• 1 clove garlic
• 1/2 squeezed lemon
• dash of himalayan salt