Okay so what if we told you that you could have spaghetti and meatballs on a raw vegan diet — and it would taste so good you’d forget about the original? These raw vegan Italian sausage meatballs served over zoodles with a homemade raw marinara sauce are an absolute game changer. The walnut ‘meat’ is smoky, savory, and seasoned so perfectly it’ll have everyone at the table doing a double take. No cooking, no compromise, just pure deliciousness in every single bite!

Raw Vegan Italian Sausage Meatballs

Ingredients:

• 1 cup raw walnuts
• 2 tbsp coconut aminos
• 1 tbsp olive oil
• 2½ tsp fennel seeds
• 2 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp smoked paprika
• 1 zucchini, spiralized

Instructions:

1. Soak walnuts in cool water for 20 minutes then drain
2. Spiralize the zucchini, place in a large mixing bowl, and pat dry with paper towels
3. Add the rest of the ingredients to a food processor and pulse until well combined — the texture should be crumbly and resemble cooked ground meat
4. Spoon over your zoodles and top with the raw marinara sauce below!

Raw Vegan Marinara Sauce

Ingredients:

• 1 cup sun-dried tomatoes (NOT in oil)
• 1 lb Roma tomatoes, chopped
• 1 clove garlic, minced
• 2 tbsp shallots, minced
• ½ cup basil
• Pinch of sea salt and pepper

Instructions:

1. Soak sun-dried tomatoes in water for 20 minutes
2. While soaking, mince the garlic and shallots, chop the Roma tomatoes, and add them to a blender
3. Drain the sun-dried tomatoes and add them to the blender with the rest of the ingredients
4. Blend on high until smooth — taste and adjust seasoning as needed
5. Use immediately or store in an airtight container in the fridge for up to 5 days!

Pro tip: Make the marinara sauce first so it’s ready to go when your meatballs are done — the flavors just keep getting better as it sits!

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Okay so imagine liquid guacamole — but make it a soup. That’s exactly what this incredible avocado gazpacho is and honestly it might be the most refreshing thing you’ll eat all season. Creamy, chilled, bright from the lime juice, with just the right kick from the jalapeño — this one is a total conversation starter. Ready in just 10 minutes and zero cooking required!

Ingredients:

• 2 cups filtered water
• 2 avocados, pitted and peeled
• 2 cups English cucumber, diced
• 1 bunch cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tbsp extra virgin olive oil
• 1 tbsp red onion, finely chopped
• 2 cloves garlic, peeled
• 1 small jalapeño, seeded and chopped
• 1¼ tsp sea salt, plus more to taste
• Pinch of freshly ground black pepper
• 1 cup ice cubes

Instructions:

1. Add all ingredients except the ice cubes to a blender and blend until smooth and creamy — about 30 to 60 seconds
2. Taste and adjust lime juice, onion, sea salt, and pepper to your liking
3. Add the ice and blend on high for another 10 to 20 seconds until chilled and silky smooth
4. Serve immediately and top with diced avocado, green onions, cilantro, or microgreens!

Pro tip: This also makes the most impressive party appetizer — pour into shot glasses, top with fresh garnishes, and watch everyone’s minds get blown!

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Not a green smoothie person? Give this one a chance and we promise you’ll change your mind. The frozen banana and pineapple make it so naturally sweet and creamy that you barely even taste the spinach — but your body feels every single bit of it. This one is a game changer!

Ingredients:

• 1 frozen banana
• 1 bunch of fresh spinach
• ¾ cup almond milk
• ¼ of a fresh pineapple, cubed

Instructions:

1. Add almond milk to your blender first — this helps everything blend more smoothly!
2. Add spinach, frozen banana, and pineapple
3. Blend until completely smooth and creamy
4. Pour into a glass and enjoy!

Pro tip: Freeze your banana the night before for the thickest, creamiest texture — and peel it before freezing to make your morning so much easier!

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You know those Green Goddess dressings you see at the store with the long ingredient list full of things you can’t even pronounce? Yeah, we fixed that. This raw vegan cashew dressing with fresh herbs is everything you love about that creamy, herbaceous flavor — but made with real whole-food ingredients, zero preservatives, zero added oils, and ready in just 10 minutes. Your salads are about to get a serious upgrade!

Ingredients:

• 1 cup raw cashews
• ½ cup water
• 2 tbsp freshly squeezed lemon juice
• ¼ cup fresh basil
• ¼ cup fresh chives
• 1 tbsp grade A maple syrup
• ¼ tsp sea salt
• Pinch of black pepper

Instructions:

1. Add all ingredients to a blender and blend until completely smooth
2. Taste and adjust seasonings as needed — a little more lemon for brightness, a pinch more salt to bring it all together
3. Pour into a glass jar and store in the fridge
4. Drizzle over your favorite salad and enjoy!

Pro tip: This dressing keeps in the fridge for up to 3 days — make a batch at the start of the week and your salads are sorted!

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There’s nothing like using lime in a salad dressing because the bright citrus seems to enhance the salad ingredients. This is the perfect balance of tart and sweet, so make it today to dress your next salad.

Ingredients:

1/4 c fresh lime juice
1/4 c olive oil
1 tbsp. raw agave
1 garlic clove, pressed or finely minced
pinch of sea salt and pepper

Instructions:

1. Add all of the ingredients to a glass jar and shake well to combine. Dress your salad and enjoy!
2. Store leftover dressing in an airtight container or glass jar in the fridge for up to five days.

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Okay but who said you can’t have a tuna salad on a raw vegan diet? This one uses raw sunflower seeds and dulse to create the most incredibly satisfying ‘tuna’ — and spooning it into creamy avocado halves takes it completely over the top. Ready in just 15 minutes!

For the Raw ‘Tuna’:

• 2 cups raw sunflower seeds (soaked in water for 1 hour then drained)
• 1 tbsp dulse
• 1 garlic clove
• 1 tsp raw apple cider vinegar
• 1 tsp fresh lemon juice
• 1 tsp dried thyme
• ½ tsp sea salt

For the Avocado Halves:

• 3 avocados, halved and pitted
• ½ cup tomatoes, diced
• ½ cup cucumber, diced
• Fresh chopped parsley (optional garnish)

Instructions:

1. Add sunflower seeds and all remaining tuna ingredients to a high-speed blender or food processor and blend until you get a smooth paste. Add a little extra virgin olive oil if needed to help it blend
2. Take 1 cup of the tuna and mix it in a bowl with the diced tomatoes and cucumbers
3. Place avocado halves on a plate and spoon 1-2 tbsp of the tuna mixture into the center of each half
4. Garnish with fresh parsley and enjoy!

Pro tip: Any leftover tuna keeps in an airtight container in the fridge for up to 3 days — perfect for meal prepping!

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Sheron convinces everyone at the I CAN house to go all green for a week to see how that would change their cleansing. Latoya is not looking forward to it..

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No buns, no problem! This recipe uses avocado halves as the buns, so get ready for a healthy dose of omega-3s, potassium, and magnesium. One of the key steps is marinating the carrots, which go inside the “burger.” Allow at least 30 extra minutes to marinate to let the carrots absorb those flavors.

For the Marinated Carrots

1 carrot, shaved into thin strips on a mandoline
1 tbsp. coconut aminos
1 tsp. olive oil
pinch of sea salt & pepper
dash of cayenne pepper (optional)

For the Burger

1 avocado
1 lettuce leaf
1 thick tomato slice
sesame seeds to top (optional)

Instructions:

For the Marinated Carrots

1. After shaving the carrots into thin strips using a mandoline, add them to a bowl.
2. Pour the coconut aminos, olive oil, sea salt, pepper, and cayenne over the carrots and mix up. Cover the bowl with plastic wrap and place it in the fridge for 30 minutes.

For the Burger

1. While the carrots are marinating, prepare all the ingredients for your burger.
2. Cut the avocado in half and remove the pit. Carefully remove the peel either by peeling it or spooning each half out very gently. The goal is to keep each half intact.
3. Place one half of the avocado, cut-side up, on the plate and place the lettuce leaf and tomato slice on the avocado.
4. Remove the bowl of carrots from the fridge and arrange them on top of the tomato slice.
5. Close the burger with the other avocado half and top with sesame seeds. Now, dig in!

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Happy Monday! Alongside healthier eating habits, movement is a key part of any healthy lifestyle. The gym can feel intimidating, but that doesn’t mean you can’t work out at home! Here are some gym workouts you can easily try in the comfort of your own home.

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Salad doesn’t have to be boring — and this tangy Thai cucumber noodle salad is living proof. Crisp spiralized cucumbers, juicy Roma tomatoes, fresh cilantro, and a punchy lime dressing with just the right amount of heat from the jalapeño — every bite is bright, refreshing, and so satisfying. This is the kind of salad that actually has you excited to eat clean.

Salad Ingredients:

• 2 cucumbers, spiralized
• 2 Roma tomatoes, cubed
• ¼ cup cilantro, chopped
• 1 tbsp jalapeño, finely minced
• ½ cup red onion, thinly sliced
• 1 tbsp raw cashews, chopped (optional topping)

Dressing Ingredients:

• Juice of 1 lime
• 1 tbsp raw apple cider vinegar
• 1 tsp raw agave nectar
• ½ tsp sea salt

Instructions:

1. Spiralize cucumbers and pat dry on a paper towel-lined baking sheet to remove excess moisture
2. Add cucumber noodles and all salad ingredients to a large bowl and toss gently
3. Whisk dressing ingredients in a small bowl until combined — or pop everything in a jar and shake!
4. Pour dressing over the salad and toss to coat every noodle
5. Finish with a sprinkle of chopped raw cashews for extra crunch and dig in!

Quick tip: Adjust the jalapeño to your spice level — a little goes a long way but more is always welcome!

15 minutes, zero cooking, maximum flavor.

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