Masterpiece Green Spoothie with Mango and Macadamia

“Spoothies” are smoothies eaten with a spoon instead of drunk from a glass. We naturally eat with our eyes first, and we are what we eat.  Make it happy, and we are! The recipes in this section of TO LIVE FOR! will show you how to creatively present whole, cut and blended fresh food in a bowl or parfait glass… to form truly vibrant beauty that naturally energizes and makes us realize self-love and our connection to Source and Nature! Make it effortless to look forward to a raw food meal and inspired to enjoy a healthy track every day. Spoothies also provide you something to chew on,  which smoothies in a glass don’t do. Blend or cut any way you like so you enjoy your food, feel full and energized, and sustained throughout the day with a rich absorption of nutrients.

Use the Masterpiece Spoothie, sweet or savory, to conquer weight loss and cravings, and keep a cleansing going steadily with a minimum of detox discomfort. Make it as a whole breakfast, mid-day meal, light supper, soup, dessert, or even a dip.

Ideal for school/work lunches… Bring a base puree in a sealed container and provide cut fruits, veggies, nuts, seeds, sprouts to sprinkle on. Beware you might have to bring enough to share because everyone will want what you got!

No more green, awful smelling goo in a glass that turns up noses to drink!  In just a few minutes of preparation with an unlimited imagination, transform simple, wild or exotic whole fruits, leafy greens, nuts, herbs, and even edible flowers on a thickened blended base to create a work of art that everyone of any age can enjoy every day. What a real Rawnaissance that You created to accomplish your health goals, sustain a plant-based diet, and take care of our planet!

Viva la Raw!

Home » Living Foods » TO LIVE FOR! Recipe Book » Masterpiece "Spoothies" » TO LIVE FOR! recipe book » Crackers, Crusts, Crepes, Dried Foods

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Banana nut pancake or crepe

Banana walnut pancakes, banana burritos (banitos)

Coconut poppy spring rolls

Coconut poppy spring rolls preparation

Coconut spring rolls

Corn tamale filling preparation

Corn tamales

Curried crepes

Dragon lime crackers

Dried bananas

Intern Cassie making Ojoche crepes

Nutty Pie crust shells in mold

TIP: Pictured are four inch torte shell molds with removable bottoms. You can buy these in various sizes but you will need removable bottoms to make it easy to slide off the formed shell.

Nutty pie crust shells, demolded

TIP": Use a little coconut oil smeared on the mold to make it easy to come apart. Press the pie crust mixture into the form, de-mold carefully, slide off the shells onto dehydrator sheets, and dry on low heat 105F a few minutes to firm them up.

Nutty pie crust, 9"

Onion bread

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Pizza crust

Pizza crust

Pizza crust

Pizza crust preparation

Quiche shells

These are dehydrated in flat disc form first until the sides can be formed by hand and stand up on its own, then dried a few hours more until firm and dry.

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Red rosemary bread with dried tomato slices, fresh out of the dehydrator

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Red rosemary olive bread

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Taco / tortilla shells

Taco / tortilla shells in dehydrator

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Mix leftover fruits, banana, coconut pulp, lemon or lime and spices for a raw, tangy twist on snacks.

Tomato poppy seed flatbread