Le professeur d’alimentation crue, Ellen Livingston partie 1 / 2 : le smoothie vert et la soupe rafraîchissante à la papaye et au citron vert      
1ère partie
2ème partie
(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.

File NO: 1476,1478,
Trouver vos recettes végétariennes
Les plus populaires
 Conservatoire pour chauve souris Lubee sauver les chauves-souris – partie 1 / 3
 Action de grâce végétalienne avec le chef Miyoko Schinner : poches dorées phyllo, soupe au potiron, et pudding – partie 1 / 2
 Vegetarians in Paradise fête Hanoukka – partie 1 / 3 : rouleaux de chou
 Ragoût slovène d’orge et de pois avec tofu fumé – partie 1 / 2 (en slovène)
 Diner de fête avec le Chef Chloé : tempeh poêlé dans une sauce au citron et aux câpres, purée de pommes de terre à l’ailet légumes grillés – partie 1 / 2
 Kransekake danois végétalien (gâteau en couronne) confection traditionnelle de fête partie 1 / 2
 Un Noël végétalien crudigénial : Farce et tarte aux pommes – partie 1 / 2
 Lumières et Délices d’un Hanoukka végétalien avec le chef Cary Brown – partie 1 / 2
 Le professeur d’alimentation crue, Ellen Livingston partie 1 / 2 : le smoothie vert et la soupe rafraîchissante à la papaye et au citron vert
 Faith, le courageux petit chien qui marche la tête haut – partie 1 / 2