Today I would love to introduce you to my friend and a wonderful Raw Food Guru Mila. She is in a process of writing a fantastic book on Raw Food and I am looking forward to see it on shelves in bookstores all over the country!

Mila is a certified Gourmet Raw Food Chef & Instructor with the world renowned Living Light Culinary Arts Institute; and a certified Educator on Benefits of Raw Food Nutrition under the instruction of Drs. Rick and Karin Dina, D.C.
A native of Russia, Mila's collaborated Rawsian Borsch recipe has been featured on the menu of the Living Light Cuisine Cafe. Mila is the founder of Raw Radiance LLC teaching raw cuisine for healthy radiant living.
“Eating a nutrient rich diet of whole natural foods is the only way to ensure lasting radiant health. When you nourish the body with a vibrant living cuisine, as nature intended, you become an expression of radiant health. Raw cuisine is in fact nature's secret to youthful longevity.” ~ Mila
Enjoy the recipes that Mila shared with you on this page and make sure you check out her website, and become a friend with her on Facebook!
Juice of Radiance (serves 1)
2 celery sticks
1 large kale or collard leaf (with stem)
1 small apple
½ cucumber
½ lemon (pealed)
Using a standard juicer, juice all ingredients and drink immediately!
This is a low-glycemic green juice, very hydrating and nourishing! It’s zesty and refreshing. I drink a stronger version of this twice a day… keeps my skin soft and my body flexible. When you’re ready, you can increase the amount of leafy greens you use.
Berrylicious Smoothie (serves 2)
1 small kale or collard leaf (stem removed)
1 banana
5 strawberries
¼ cup blackberries and/or raspberries
¼ orange
1 cup water
Blend all ingredients and enjoy! This one only stays fresh for about a day.
Chunky Gazpacho Soup (serves 2)
2 tomatoes
½ celery Garnish
¼ cucumber
¼ red bell pepper ½ avocado, small cubes
1 sprig parsley 1 radish, thinly sliced
½ Tbsp olive oil 1 green onion, minced
1 tsp lemon juice
½ tsp salt
Pinch black pepper
Pinch cayenne
Blend all ingredients and let sit for 20 minutes to allow flavors to infuse. Add garnish and serve! Keeps for three days.
Garden Kale Salad (serves 2)
1 large kale leaf (stem removed)
1 tomato
½ red bell pepper
½ avocado
½ carrot, shredded
¼ onion, minced
3 sprigs cilantro, minced
½ tsp olive oil
pinch sea salt
squirt lemon
This is my all time favorite salad… it’s hardy, filling and super tasty! Dice veggies and mix together in a bowl. Use olive oil, lemon juice and salt as dressing.
Marinated Veggies in Orange Teriyaki (serves 2)
Vegetables
1 cup broccoli florets
½ cup red bell pepper, slices
½ cup carrot, slices
½ cup red onion, slices
Orange Teriyaki
Juice of 1 orange
¼ cup Tamari soy sauce
2 Tbsp raw honey
1 clove garlic, crushed
1 tsp sesame oil
Pinch orange zest
Pinch grated ginger
Set aside cut up veggies in a large bowl.
In a separate bowl add soy sauce and orange juice, and slowly stir in the honey until a smooth consistency. Mix in the remaining ingredients to the sauce.
Pour the sauce over the vegetables and set aside to marinade for 1-2 hours before serving. Lasts up to 2 days in the fridge.
Peaches ‘n Cream (serves 2)
4 peaches, pitted
1 Tbsp raw honey
½ tsp raw coconut oil
½ vanilla extract
Pinch sea salt
Pulse in a food processor until well incorporated. Serve in a martini glass, enjoy!
Sweet Vanilla Cream Cheese
& Crushed Blackberry Parfait (serves 2)
1 cup cashews (soaked)
¼ cup water
Juice of ½ lemon
2 Tbsp raw honey
¼ tsp vanilla extract
Pinch sea salt
½ cup blackberries
Soak 1 cup cashews for 1 hour, drain and rinse well. Blend cashews, water, lemon juice, honey, vanilla, and salt. Refrigerate for 20 min. Crush blackberries with a fork to top the cream cheese!
Mango Pecan Parfait (serves 2)
Pecan Crumb
1 ½ cup pecans
2 date fruits, pitted
¼ tsp vanilla extract
¼ tsp sea salt
Topping
1 ripe mango
1 ½ Tbsp raw honey
½ tsp raw coconut oil
¼ tsp vanilla extract
1 ripe mango, diced
In a food processor combine the Crumb ingredients, do not over process! Set aside. Next, pulse the Topping ingredients in the food processor, and mix in the remaining diced mango. In a martini glass layer the pecan crumb followed by the mango filling.


