Raw Food Educator Ellen Livingston, P1/2: Green Smoothie and Cool Papaya-Lime Soup   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Part 1 Play with flash player Play with windows media
Part 2 Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
Simple Green Smoothie
2 bananas
1 mango
2 cups of water
2 cups of baby spinach
Cool Papaya-Lime Soup
½ papaya
Lime juice to taste
Mints and edible flowers to garnish

Tropical Raw Sandwich
1 collard leaf
½ avocado
¼ red bell pepper, julienned
5 slices of pineapple
Cilantro sprigs or sprouts

Find out more information about raw food educator
Ellen Livingston at
Simple Green Smoothie
  1. Peel the bananas and the mango and put them in a blender.
  2. Add a little bit of water, and start blending.
  3. The amount of water depends on how thick you like your smoothies.
  4. Add in a big handful of baby spinach.
  5. Turn of the blender and pour the smoothie into a nice tall glass.
  6. Decorate the glass with a little art sense to make it nice.
  7. Ready to be served.

Cool Papaya-Lime Soup

  1. Peel out the papaya and put it in the blender.
  2. Cut open a lime, squeeze it in to taste, maybe for half a papaya needs half a lime.
  3. Turn on the blender.
  4. Serve this as a soup.
  5. Decorate it a little bit with fresh mints and edible flowers.

Tropical Raw Sandwich

  1. Cut off the top of the pineapple, cut off just a little bit for this recipe and plate the remaining in the fridge upside down for another time.
  2. Cut the outer edge off the pineapple, and then slice out the center core because it’s too tough and fibrous to eat. Cut some nice thin strips of pineapple.
  3. Cut up a little bit of red bell pepper, remove the seeds from the inside.
  4. For the avocado, use half avocado and scoop out the clean yellow flesh and mash them up.
  5. Squirt in a little bit of lime onto the avocado to add a little zest and mix them up.
  6. Slice up the red pepper into some nice, long julienne strips.
  7. Take the collard leaf, take off the big, hard stem at the end. Lay it out flat.
  8. Place the avocado as the filling to hold everything in place.
  9. Press the layer, spread it out a little bit, but don’t go too far to the edges.
  10. Lay a bit of red pepper, put a little pineapple in, and then the last ingredients which is cilantro or sprouts.
  11. Roll it up nice and tight, carefully not to break the leaf at all. Make it like a burrito.
  12. The sandwich is ready.
  13. Place it on a plate and garnish it with something lovely and good for digestion.

Find Your Vegan Recipes
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ