Credits: Claire Chartrand/ Raise Vegan

Modern Raw: a Fresh Twist on Vegan Cuisine

by | May 16, 2019

As the weather continues to warm up and we inch closer to the much-anticipated summer, it’s the perfect time for fresh, seasonal foods. Modern Raw, the new cookbook from Rachel Carr and Page Street Publishing, introduces a whole selection of brand new, raw food recipes.

I put the book to the test last week and was thoroughly impressed by the innovative techniques and the overall variety of ingredients and flavor combinations.

Modern Raw: a Fresh Twist on Vegan Cuisine
Credits: Claire Chartrand/ Raise Vegan

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Modern Raw: a Fresh Twist on Vegan Cuisine

I’ve been having a hard time getting my son to eat his greens lately, so we tried out the Piña Greenlada Smoothie (featuring spinach) and he drank the entire thing – and half of mine! The tropical flavors of mango and pineapple are beautifully brought together with a touch of coconut, greens and just a splash of vanilla. Check out the full recipe below!

Modern Raw is the perfect pick for those who are new to the raw way of eating and for seasoned experts alike! There are tips and tricks throughout the book that teach you about specific ingredients and helpful hints to make sure you get the most out of each recipe. Grab a copy today and fall in love with raw foods!

Piña Greenlada Smoothie

(reprinted with permission from Page Street Publishing)

This is a green smoothie that kids will love. Naturally sweet and refreshing, tropical fruit is full of antioxidants, and coconut milk yields the creamiest texture imaginable. Play with the greens you use—any neutral-tasting greens will go well in this tropical concoction.

Ingredients:

Serves 1

  • 1 banana
  • ½ cup (82 g) pineapple
  • ½ cup (82 g) mango
  • ¼ cup (60 ml) coconut milk, plus more as needed
  • 5 leaves (200 g) chard, spinach or similar dark green
  • ½ tsp vanilla extract
  • 1 cup (240 g) ice
  • Shredded coconut, for garnish

Instructions:

In a blender, combine the banana, pineapple, mango, and coconut milk and puree until smooth.

Then, add the chard, vanilla and ice and blend until thick and creamy. Serve immediately, topped with shredded coconut.

Note: It’s fine to use frozen fruit if you’d like! Just reduce the ice or add a little more coconut milk, if necessary.

Will you like to try more recipes from the Modern Raw? Which is your go-to vegan cookbook? Comment below.

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Claire Chartrand

Senior Editor, USA | Contactable via [email protected]

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