A Berry Green Smoothie Recipe & Raw Green Organics RawJuvenate 14-day Detox Review

For the past week I’ve been doing Raw Green Organics RawJuvenate Complete Organic Detox 14-day starter after finding the deal through Living Social! The detox kit includes their Vegan Protein Powder and Organic Super Greens Drink Mix as well as vegan probiotic, fiber supplement, and aloe supplement (a natural laxative) to be taken daily. I have quite a few digestive issues so finding a protein powder that’s low carb with a relatively high protein-to-calorie ratio that ALSO doesn’t upset my stomach (no dairy/whey/soy protein or sugar alcohols) is a task in itself, but I figured it was worth a shot, especially considering all the lovely tummy-helping supplements it included.

All you have to do is take the supplements daily and replace one solid meal with one liquid meal daily using the Organic Super Greens + Vegan Protein Powder – and since smoothies are in regular rotation in my morning routine, this felt a little more every-day and a little less “detox” which is always a plus. Don’t get me wrong, detoxes are great, but often times they leave you and your body with much to be desired – definitely not the case here!

I’ve made quite a few different smoothie recipes throughout this detox, but this one really stuck out because of it’s gorgeous deep aubergine color. In addition to the RawJuvenate Vegan Protein Powder and Organic Super Greens Drink Mix, it contains antioxidant-packed berries and plenty of potassium thanks to the addition of banana and coconut water.


Berry Green Smoothie

• 6 oz coconut water (I like Zico or C20)
• 2 oz orange juice
• 3/4 cup frozen mixed berries, or 1/4 cup each frozen strawberries, raspberries or blackberries, and blueberries
• 1/2 cup baby spinach leaves
• 3 scoops Raw Green Organics Vegan Protein Powder
• 1 scoop Raw Green Organics Super Greens Drink Mix
• 3-5 ice cubes

And now onto my review! Let’s start with the Vegan Protein Powder. One word: awesome. Not only does it not upset my stomach at all (a first!) but it’s gluten-free and dairy-free, high in Omega 3-6-9 fatty acids, and certified organic and vegan, made with all-natural North American yellow peas, sacha inchi protein, organic hemp protein and flaxseed. The taste is very mild and not overwhelmingly “earthy” as many plant-based proteins are. And with 88 calories, 2.5 grams of fat, <3 carbs, and 18 grams of protein per serving, it fit my requirements and then some!

The Organic Super Greens Mix is tasty, high in phyto-nutrients that can help prevent disease and keep your body work properly. It contains alfalfa leaf extract, barley grass juice powder, wheat grass fiber, spirulina powder, spinach powder, and ginko leaf powder – all organic, and all wonderfully beneficial ingredients that you would probably not want to consume whole! The taste is a little green and slightly sweet thanks to natural berry flavor and Stevia Reb-A.

Now for the supplements. The vegan probiotic was great. Let me tell you it is not easy to find a probiotic that doesn’t contain dairy in some way, shape or form! The fiber supplement made a noticeable difference for me, keeping things moving, if you know what I mean. The aloe supplement however is very strong. It says you can take up to 3 a day, but for me 1 every other day is more than plenty.

Overall I would highly recommend this program to anyone looking to start their mornings out in a clean, healthy way while really resetting your digestive system. I truly feel great, from the inside out!

Fresh Shrimp Spring Rolls with Zesty Asian Dipping Sauce

The heat here lately has been insane. Yes, it’s Southern California, but rarely do we have 80-90-100 degree days anytime before the end of June – and it’s only May! When the temperatures skyrocket, it’s hard to find the motivation to do anything, let alone step near the kitchen. Luckily, this recipe requires minimal cooking so you can beat the heat and enjoy something healthy to eat! This recipe makes 4 Vietnamese-style spring rolls, and can easily be doubled (or tripled!) to make more.

This recipe is:
• Gluten-free (with GF rice noodles!)
• Dairy-free
• Refined sugar-free
• Nut-free


Fresh Shrimp Spring Rolls with Zesty Asian Dipping Sauce

• 8 medium shrimp, cooked and sliced down the center
• 2 oz. thin rice noodles
• 2 tablespoons each chopped fresh mint, basil, and cilantro
• 1 medium carrot, cut into thin matchsticks
• 1/2 cup baby spinach leaves
• 4 spring roll rice paper wrappers

• 1/8 cup water
• 4 teaspoons gluten-free fish sauce (or tamari)
• 2 tablespoons fresh lime juice
• 1 large clove garlic, finely diced
• 2 teaspoons honey or agave nectar
• 1 teaspoon Sriracha chili sauce
• 1 green onion, green parts only, thinly sliced

1. If your shrimp aren’t already cooked, toss them with some sea salt, pepper, and lemon juice. Cook on medium-high heat for 2 minutes per side, until pink and curled. When cool enough to handle, slice down the center line, and refrigerate while completing the rest of the prep. You want all your ingredients to be cold!

2. Prepare the rice noodles according to the package. Again, let cool and refrigerate while completing your prep.

3. Dip your rice paper wrapper into a large bowl of warm water for five seconds. Remove, and place on a large flat surface.

4. Place the shrimp, cut side up, in a row in the center of your wrapper, leaving about 2 inches on either side. Top with a small clump of noodles, then layer the carrots, basil, mint, and cilantro, finishing with the spinach leaves. Try to keep the ingredients in the center as you build your roll, using your shrimp as a guide.

5. To roll, start with the bottom, longer side of the wrapper. Fold the bottom portion upward, then fold the two smaller sides in, and then roll the whole thing into the remaining side. Voila! You’ve just made your spring roll. The paper is slightly delicate, so try not to place them too close together when completed or they may stick and tear.

6. For the sauce, combine all ingredients in a small bowl and whisk them together. Serve on the side with the rolls, chilled or at room temperature.