This recipe comes from Green for Life by Victoria Boutenko

Blend well:
2 large mangoes, peeled
1 bunch parsley
2 cups water

Yields 1 quart

This is a great smoothie -- simple to make and yet so refreshing and delicious.  If consumed right away, it has the consistency of a smoothie.  If refrigerated and consumed the next day, it's more like a pudding.  If you want to drink it the next day and it's too thick, just add more water and shake/stir it up.

My housemate described this by saying, "it tastes like the transition between spring and summer."  Yes, it is that delicious.  

To buy this inspiring and informative book, Green for Life by Victoria Boutenko, click here!

Escarole, Endive and Romaine with Strawberries, Heirloom Tomatoes and Murcott Mandarins in a Coconut-Mango dressing.

With the onset of Spring (La Pimavera) I was inspired to take on committing to a 100% raw vegan diet for one full year to cleanse, regenerate and see what amazing possibilities this food program could create in my life.  At the same time I am also looking at a way to simplify my diet and am following a low-fat raw vegan diet that is very similar to Dr. Douglas Graham’ “80-10-10” used extensively by vegan athletes with amazing results.  The 80-10-10 program is 80% carbohydrates (which translates to fruit in a raw vegan context), 10% protein (leafy green vegetables) and 10% fats (avocados, olives, nuts and seeds).  So far I am very inspired by how I feel and the new ideas this new paradigm creates for me as a chef!

Salad:  Wash and chop an interesting mix of salad greens.  In this recipe I used escarole, curly endive and romaine lettuce but feel free to add in your favorites:  spinach, radicchio, frisee, dandelion greens…the more exotic the better!