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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For this salsa, the strawberries, mangoes, and raw agave nectar offer wonderful sweetness. Have no fear, because you are not about to eat a sweet salsa. What do you think this is, dessert? This fragrant dip balances that sweetness with acidic lime juice, bright red onion, and spicy jalapeño. The cilantro also offers an herbaceous quality that seems to tie everything together. We know it seems like a strange combination, but trust us when we tell you that this salsa is worth every bite you take.

Ingredients

• 3/4 c strawberries, diced
• 3/4 c mango, diced
• 1 jalapeño, seeded and minced
• 2 tbsp. red onion, diced
• 2 tbsp. cilantro, chopped
• 2 tsp. raw agave nectar
• Juice of 1 lime

Instructions:

1. Add all of the ingredients to a large bowl and mix to combine.
2. Taste and season with sea salt and pepper if needed.
3. Serve and enjoy.

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Brandon’s journey is proof that consistency pays off. For Brandon, Dherbs hasn’t just been a program – it’s been a total lifestyle shift. He says the herbs have been a genuine game changer, and he can’t imagine ever going back to life without them. Even now, the teas and daily rituals are simply part of his everyday routine. The best part? His family noticed the change too. One by one, they started asking what he was doing differently – and one by one, they started ordering for themselves. Brandon didn’t set out to do anything drastic. He just focused on getting through the first 20 days, then the next 20, then the final 20 – and along the way, he broke personal records he didn’t even know he had.

“There’s so much joy you get from accomplishing your goals,” he shared. Ready to start breaking your own milestones? Start your Full Body Cleanse today!

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100 pounds down. Under 200 for the first time since she was 17. Mo’Nique did it her way. No surgery. No drugs. No fad diets or prepackaged meals. Just raw foods, real exercise, and an unshakeable commitment to herself. That’s the kind of transformation that hits different. Because she didn’t take a shortcut. She earned every single pound. And she didn’t keep it to herself either. She shared the whole journey – the hard days, the breakthroughs, the moments she wanted to quit – because she wanted others to know it’s possible. So do we.

If you’re ready to start your own journey the right way, the Dherbs Full Body Cleanse pairs our unique herbal formulas with a raw vegan diet to help your body reset from the inside out. We’ll even give you access to our raw vegan recipes to make it as seamless as possible. Real change is possible. Mo’Nique proved it. Now it’s your turn.

* Individual results may vary. Mo’Nique’s story is her own and shared with permission. Results are not guaranteed and are not a substitute for medical advice.

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Ceviche – but make it raw vegan. These trumpet royale mushrooms marinated overnight in fresh citrus juice develop the most incredible meaty texture that honestly rivals the real thing. This one is a total showstopper and so easy to throw together!

Ingredients:

• 8 oz trumpet royale mushrooms, chopped
• ½ cup freshly squeezed lime juice
• ½ cup freshly squeezed lemon juice
• 2 tbsp cilantro, chopped
• ½ cup tomato, diced
• 1 tbsp jalapeño pepper, diced
• ⅓ cup red onion, diced
• 1 tsp sea salt
• ¼ tsp black pepper
• 1 avocado, peeled, pitted & cubed

Instructions:

1. Add chopped mushrooms, lime juice, and lemon juice to a large airtight container and mix well. Cover and refrigerate overnight — don’t skip this step!
2. Remove from fridge and pour out about half of the juice
3. Add all remaining ingredients and mix well to combine
4. Let the ceviche sit for 20 minutes so the flavors can intensify
5. Plate and enjoy on its own or alongside a small salad!

Pro tip: Use a small mold to plate the ceviche for a restaurant-worthy presentation!

No fish, no problem. Head to the link in bio to check out our full raw vegan recipe page for more dishes like this one!

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Russell Crowe’s body finally told him enough was enough. He wasn’t looking to change. But the aches, the pain, the inflammation, and the hangovers that just kept getting worse told a different story. His body was sending a message he couldn’t ignore anymore. So he listened. He cut back on alcohol. He tackled his inflammation head on. He dropped the weight that had been holding him back. 50 pounds later, he wasn’t just looking better. He was performing better. Feeling better. Finally becoming the version of himself he always knew was in there.

Here’s the truth nobody tells you. Getting older doesn’t have to mean falling apart. It can actually be the push you need to become the healthiest version of yourself yet. That’s where we come in. The Dherbs Full Body Cleanse supports your whole body from the inside out. And if alcohol has been part of the picture, our Liver Cleanse can help you reset and transition toward a healthier lifestyle. Two powerful tools. One fresh start.

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80 pounds in four years. Jennifer Hudson did it and her mindset is everything. No shortcuts. No excuses. Just fearless commitment to herself. She threw pancakes across the room rather than give in to temptation. If a food was messing with her, it wasn’t allowed in the house. Period. She kept her portions small, stayed active, and stayed conscious of every single thing she put into her body. That’s not a diet. That’s a lifestyle. And she built it one decision at a time over four years. The secret wasn’t perfection. It was being fearless about protecting her goals even when it was hard. Especially when it was hard. You have that same fearlessness in you. And when you’re ready to take that first step, the Dherbs Full Body Cleanse is here to help you kick things off the right way. Your transformation starts today.

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Our Full Body Cleanse supports digestive health and healthy elimination, assists your body in releasing excess weight up to 10-30lbs and is part of a 20-day reset that pairs herbal formulas with a whole-foods diet. Ready to make the change?

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Pesto night just got a raw vegan upgrade and honestly? We are not going back. This walnut parsley pesto is herbaceous, rich, and incredibly easy to throw together – and using walnuts instead of pine nuts makes it way more budget-friendly without sacrificing any of that creamy, nutty flavor. Ready in just 20 minutes!

Ingredients:

• 4 medium zucchini, spiralized
• 2 cups Italian flat leaf parsley
• ⅓ cup raw walnuts
• ¼ cup freshly squeezed lemon juice
• 3 tbsp nutritional yeast
• 2 cloves garlic, minced
• ½ tsp sea salt
• ¼ cup olive oil

Instructions:

1. Spiralize your zucchini and add to a large bowl — set aside while you make the pesto
2. Add parsley, walnuts, lemon juice, nutritional yeast, garlic, sea salt, and olive oil to a food processor
3. Blend until thoroughly combined — a little chunky is totally fine and actually adds great texture!
4. Pour the pesto over the zucchini noodles and toss until well coated
5. Divide into four bowls, garnish with extra parsley, and enjoy!

No cooking, no dairy, no problem.

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