RawFoodSmoothie.com (a work in progress)

Definition:  A "raw food smoothie" is some fruit and a whole lot of other raw ingredients.  The fruit helps mask the taste of other raw ingredients that wouldn't taste very good blended by themselves.  This is different from a "green smoothie", because it adds more than just fruit and leafy greens.  You will most likely use raw foods that you intuitively like, but it's also a way to consume a variety of raw foods that you don't like much - but you know are really healthy.

Note:  I rarely make two raw food smoothies exactly the same.  I'm always experimenting with new ingredients.  The recipe for a raw food smoothies is only limited by your imagination.  In five years, I've only made one I couldn't finish.  As long as you include enough fruit, the fruit will mask that taste of anything you don't like.

A typical raw food smoothie recipe:
 

(1) About fourteen to sixteen ounces of liquid base.  This could be water/coconut water/raw homemade almond milk, etc.  Vary the amount of liquid for your personal preference for thickness.
(2) banana, or any fruit of your choice:  I regularly use mangos, strawberries, peaches, apples, oranges, tangerines, grapefruit, grapes, kiwi, goji berries, etc)
(3) about 1/2 orange or apple (I usually use two fruits, because I always have several fruits available).  Again, any 2nd fruit of your choice.
(4) 1/2 avocado   note: I usually make two drinks at a time, so 1/2 avocado in each drink.
(5) baby carrots 2-4
(6) Tomatoes:  about 3-5 cherry size, or half a golf ball size
(7) couple tablespoons of pumpkin seeds (I premake mine in the evening for the next day, so the seeds start the sprouting process, which helps unlock it's nutrition)
(8) couple tablespoon sunflower kernels (again, soaked overnight)
(9) bell pepper (red/orange/yellow), cut small section out, about a cracker in size
(10) shot glass amount of cold pressed virgin olive oil (or oil of your choice)
(11) pecans - about 8-10 (substitute walnuts, almonds, etc)
(12) celery - one to two stalks
(13) cucumber - about an inch section
(14) Nori (sea vegetable) - about a cracker size of the non toasted sheet (good for salt and minerals).
(15) Handful of green leafy vegetable of your choice (spinach, kale, collard greens, romaine lettuce, red chard, etc.).  Fresh grown sprouts can also be used.  You can use other greens with a really strong taste, but be prepared for unusual flavors that will result.  For example, Arugula will add an interesting twang to the drink.  Also, be careful about putting too much green leafy stuff in your drink the first time.  If the drink is too green, it will taste too green and start to give you that nauseous feeling when you start to drink it (at least for beginners).  If that happens, back off by half the amount of greens and start adding more each day until you get the most greens in your drink without it tasting bad.  Eventually, you will intuitively be able to determine how much leafy greens to add.  Your tolerance for a more green drink will grow over time.

(16) other optional ingredients I've used:  chia seeds, ground flax seed, hemp protein powder, wheat germ powder, raw oat flakes, daikon, radishes, spirulina, bee pollen, and fresh squeezed lime or lemon to add some sweetness.

I typically make two smoothies in the evening for the next day, then they go in the fridge overnight (not yet blended).  They are blended and consumed the next day.  I'm not a morning person, the last thing I want to do when I get up in the morning - is make a raw food smoothie.  

Photo shows ingredients for two smoothies

After Blended