Green Lemonade

As I mentioned last week, my mom came for a visit Friday night and Saturday. We had a wonderful time and enjoyed a few raw items while she was here! I made her my favorite juice, but never got around to making this one for her. She liked my favorite juice so much that she made it for my dad when she got home on Saturday! Here's the Green Lemonade that I made after she left.

Green Juice (aka Green Lemonade) Juicer Detox Recipe

1 head romaine lettuce

5 to 6 stalks of kale

2 sweet apples (I usually use Fuji or Pink Lady apples)

1 whole lemon (organic is best so you don't have to peel it)

1 to 2 tablespoons fresh ginger root (optional - but I love this - add to your own taste)

Process the vegetables and fruit through your juicer.

This recipe is from Natalia Rose, who wrote The Raw Food Detox Diet. If you're interested, she has a whole program on helping you to detox! Learn more here.

Lemons are amazing little citrus fruits! Some of the benefits of consuming lemon include, hair and skin care, indigestion, fever, throat infections, constipation, high blood pressure, respiratory disorders, and it's great for the immune system.

This juice is so good! If you like lemon, you'll like this! Unfortunately, I forgot to put ginger in mine, but I'm sure it gives it a nice kick. Next time!

Butternut Squash Cake

Butternut Squash Cake from Do Eat Raw App.

Happy Friday! I thought we would end this week with a dessert recipe. I made it a couple of weeks ago and figured it was time to share! On another note, my mom is coming for a visit this weekend, and she likes raw food, so I'm hoping to enjoy some fun recipes with her this weekend. YAY!! We are starting off tonight with Raw Taco Boats! I no longer have to make a separate meal for my son (almost 2), because he ate 3 of these the last time I made them! Yes, I'm proud!!

Butternut Squash Cake

The Artisana raw coconut butter is to die for! I personally like it by the spoonful!

 Ingredients
3 cups pecans
1 cup dates
1/2 cup raisins
3 cups butternut squash, seeded
3 tablespoons coconut butter
1/2 cup agave nectar
2 tablespoons lecithin
3/4 cup coconut oil
2 teaspoons vanilla extract
1 tablespoon cinnamon
pinch of sea salt

** Coconut butter and coconut oil are two different things. Coconut butter has the coconut meat added to it, while the oil is just oil.

For the crust:
Blend pecans, dates, and raisins in a food processor until you get a dough like consistency. Press into a spring form pan and chill.

For the filling:
Blend very well the other ingredients until creamy and smooth.

 Pour filing onto crust and place back in fridge for at least 3-4 hours.

So, let me just say first off that my husband actually ate this, and liked it. I also liked it, but it wasn't one of my favorites. Next time, I'm going to use pumpkin for the filling instead. I'm pretty sure I'll eat the whole thing then! The crust was amazing, but raw butternut squash in a dessert will take some getting used to for me. I would tolerate it better in a meal. I can tell you that it's one of the quickest desserts to make though. Very easy.