Are you ready to indulge in a creamy, green tea-infused homemade matcha ice cream? Made with creamy, ripe bananas, matcha, and coconut milk, this vegan ice cream will level up your dessert game. The bananas offer natural sweetness and the touch of coconut milk contributes to a luxuriously creamy texture. It tastes a lot richer than it is, so much so that you may not even believe this decadent treat to be dairy-free.

After enjoying the first couple bites, you may feel as though you are at peace in a tranquil Japanese garden. The subtle bitterness of matcha powder is perfectly balanced by the natural sugars in the bananas. Just make sure that the bananas are relatively ripe. You don’t want green bananas giving your ice cream a bitter taste. The coconut milk adds a luxurious, creamy element, reminiscent of the tropics.

One thing that we want you to do is savor each bite. Notice how the flavors blend together harmoniously. The matcha exhibits bright, grassy notes that mingle with the subtle sweetness of the bananas, while the coconut milk provides a silky smoothness. The result is a unique and addictive dessert that may become a new favorite obsession.

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Sometimes, you make a salad dressing that is so good that it causes you to eat more salad. It doesn’t have to be a dressing filled with cheese, ketchup, or some other unhealthy product in order to taste great. This dressing, for example, only contains 5 ingredients and you can put it on just about anything. Dress your salads, pour it over Buddha bowls, drizzle it on potatoes, or pour it over anything else you can think of. Okay, maybe don’t pour it over cereal or ice cream, but it works with so many other recipes.

Nutritional yeast is valuable currency for vegans and raw vegans alike. It is a deactivated yeast that works as a cheese substitute in vegan and raw vegan recipes. Not only does it impart a cheesy flavor to your food, but it is also a great source of nutrients, especially vitamin B12, which can be tricky for vegans to get without supplementation. Nutritional yeast also contains protein, fiber, and essential vitamins and minerals.

The dressing is very simple to make and you can tinker with the measurements over time. Perhaps you decide to add a little bit of this or that to enhance this already delicious dressing. Great additions include ginger, green onion, cilantro, raw sesame seeds, grade A maple syrup, and red pepper flakes. What goes great with such a creation? More like what doesn’t go great with this creation?!

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When you adhere to a raw vegan, you need snacks that fill you up and taste good. You don’t want to eat snacks that taste bland or drink beverages that taste like lawn clippings. We strive to provide all of you with recipes that have incredible depth of flavor. The worst thing you can do while cleansing is eat tasteless or boring meals and snacks. Not only does that make you disinterested in raw vegan foods, but it also increases your likelihood of cheating with unhealthy foods.

These homemade fig bars are filling and unlike store bought versions, they do not contain artificial flavors, preservatives, or added sugars. You know the ones, right? The brand name rhymes with Schmig Toopins. Separately, figs and almonds are nutritious snacks that you can enjoy any day of the week. Each of these foods provides a unique set of nutrients that can help you meet your daily nutritional needs. Together,

Now, you won’t be using fresh figs for these fig bars, though. You’ll use dried figs, and we recommend that you get dried Smyrna figs for optimum flavor. The kiss of citrus that you get from the orange zest in every bite is simply wonderful. And the best part about these fig bars is that you don’t get the inevitable sugar crash that comes from store bought varieties. The reason for this is because these contain fiber, healthy fats, and protein without the added sugars that cause blood sugar spikes. Just don’t go crazy on them because they aren’t low in calories.

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You have to love a sheet pan meal or side dish. Much like a one pot meal, a sheet pan meal is convenient, easy, and doesn’t require many dishes. No need for separate pots and pans! Ain’t nobody got time to do all of those dishes! So…we are pulling off this trusty side dish that requires minimal prep time and very few dishes. Unsurprisingly, it tastes pretty amazing straight off the pan!

This side dish features tender roasted baby potatoes, a flavorful and zesty lemon dressing, and soft asparagus that have a slight crunch. The addition of fresh lemon wedges on the sheet pan helps impart more lemon flavor into the potatoes and asparagus. It’s a great entree or side dish for anyone following a vegan or vegetarian diet. Should you want to add different vegetables to this pan, you can do so, but make sure not to overcrowd the pan. If you find that your pan is too crowded, divide the vegetable mixture across two separate sheet pans.

The only thing to keep in mind with this recipe is that you may want to cut the vegetables so that they are uniform in size. If the baby potatoes are small enough, you may want to halve or quarter them so they cook evenly with the asparagus. Otherwise, you can boil the baby potatoes for about five minutes before baking them. Cutting them into smaller pieces means no boiling and fewer dishes for you to wash. Choose wisely and enjoy the recipe!

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If you know anything about blueberry pie, you know that lemons are an essential component. The lemon zest, in particular, adds the right amount of zing that completes the pie. The same applies to this lemon blueberry smoothie. You may classify this smoothie as a culinary experiment, but is much tamer than some of the wild concoctions we’ve come up with over the years. This is a refreshing, sweetly tart smoothie that is as good as any dessert you know and love.

The great thing about this smoothie is that it only contains five simple ingredients. It is dairy-free and raw vegan, but there is plenty of room to add your favorite nutritional boosters. That means that you can add some spirulina, raw vegan protein powder, or empty some Dherbs capsules into the smoothie for an extra boost of health.

The Ingredients

• Frozen blueberries: This smoothie’s beautiful color is attributed to the blueberries. Make sure to freeze your blueberries overnight because frozen fruit helps to thicken the smoothie better than ice can. If you have frozen blueberries on hand, you can use them, provided they do not contain added sugars or preservatives.
• Frozen banana: Most of the sweetness in this smoothie comes from the banana, but so does the creaminess. Just make sure that you peel and slice the banana before freezing it to make it easier on your blender.
• Lemon: This smoothie calls for the juice and zest of the lemon, both of which provide a wonderful tartness.
• Almond extract: Not vanilla extract? No, because almond extract is where it’s at and will take the flavor of this smoothie to the next level.
• Homemade almond milk: To bring home that almond flavor, you’ll use homemade almond milk, which also gives the smoothie a great creamy consistency.

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It’s not often that you get to say, “I can’t wait to dive into this bowl of raw vegan ice cream that doesn’t contain added sugars.” That’s not a sentence that people ever utter, but maybe we should change that. This mango pineapple turmeric ice cream is creamy, perfectly sweet, fruity, and mouthwateringly delicious. You’ll wish your bowl wasn’t empty after you devour your first scoop or two.

Not only do mango and pineapple provide the sweetness, but they also do wonders for your gut health. The addition of turmeric makes this raw vegan ice cream anti-inflammatory in nature. Plus, this recipe contains fresh liquid and meat from young Thai coconuts. Fresh coconut water is naturally sweet and provides electrolytes that help enhance your hydration efforts. If you cannot get your hands on a young Thai coconut in the grocery store, feel free to use a regular coconut with hard meat. The water is not as sweet, but it provides similar electrolytes and flavor. Alternatively, just use filtered water!

If you like a sweet and refreshing dessert after dinner, this is going to be your new favorite recipe. You can top it with unsweetened, desiccated coconut, raw agave nectar, berries, or any other type of fresh fruit. If you want to be experimental, feel free to blend strawberries into the ice cream. Lastly, it is sweet enough to the point where you don’t need agave nectar or maple syrup. In fact, you can even serve it to your kids as a healthy treat!

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Believe it or not, not all pesto is green. The classic green pesto that you know and love is from Genoa, Italy, and it typically consists of basil, pine nuts, olive oil, salt, pepper, and parmesan cheese. If you peruse our recipe section, you will find many pesto variations, many of which are raw vegan. Your love for pesto doesn’t have to stop at the color green, though. There are many kinds of pesto sauces from various regions throughout Italy. This recipe is inspired by the traditional Sicilian pesto.

What makes a Sicilian pesto different from the classic green pesto is that it uses almonds instead of pine nuts. It also uses fresh tomatoes, which prominently grow in the south of Italy and Sicily. Traditionally, Sicilians use the small Pachino tomato, but this recipe calls for grape or cherry tomatoes. Adding tomatoes to the sauce brightens the flavor and gives the sauce a lighter consistency.

This is a great condiment and sauce to have on hand, especially now that the weather is warming up. You can use it as a dip or pour it over your zucchini noodles to enjoy a light raw vegan entree. If you aren’t cleansing, feel free to spread this pesto on a crostini, or serve it alongside roasted or grilled vegetables. It also makes for an excellent cheese board condiment. Try it out and let us know if you like Sicilian pesto more than a classic Genovese pesto!

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It’s not quite summer, but the warmer weather is here. Although you may not be able to turn on vacation mode, you can enjoy a healthy, tropical vegan recipe. This pineapple coconut chia pudding will take you to that sandy beach on that secluded island in the Pacific. Instead of an unhealthy, sugary cocktail that delivers empty calories, this chia pudding provides lots of fiber, protein, healthy fats, and many vitamins and minerals.

As a quick note, this recipe is not raw vegan because it contains canned coconut milk. Now, you can make this recipe raw vegan and cleanse-approved if you make the coconut milk from scratch? Yes, this is actually possible, but requires a lot of effort. Click here to learn how to make your own raw vegan coconut milk. Plus, if you decide to make your own coconut milk, you know that it has no added sugars in it. The coconut milk provides a lot of creaminess and healthy fat, giving this chia pudding a more pudding-like texture. Plus, is there a more classic combination than coconut and pineapple? This is the piña colada of healthy breakfasts, people!

This chia pudding is a great way to start your day because it helps to energize the body and keep you full until lunch. You get a lot of omega-3s from the coconut milk and the chia seeds, and you get healthy digestive enzymes from the pineapple. The pineapple also offers lots of vitamin C, with just one cup satisfying 88% of your recommended daily intake. It also provides vitamin B6, potassium, folate, magnesium, riboflavin, copper, thiamine, manganese, and more!

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Have you been wanting to make some sort of healthy dessert while cleansing? How about a decadent chocolate ice cream that you can enjoy guilt-free? If you answered “yes” to those two questions, then you clicked on the right recipe. The great thing about this chocolate ice cream is that you don’t need to churn it, meaning you don’t have to go buy an ice cream machine. You just need a food processor or blender, a container, the ingredients, and a freezer. Plus, it is made with avocados and bananas, both of which create an ultra creamy texture.

If you want to make the smoothest, creamiest ice cream, we suggest you use a food processor or high-speed blender. The reason for this is because both of these appliances will blend your ingredients thoroughly, meaning you won’t have any rogue banana or avocado chunks in your ice cream. The last thing you want when enjoying dessert is to encounter a large piece of avocado. Because of the high-fat and creamy nature of avocado, this non-dairy ice cream has a similar texture ice cream made with dairy.

For the liquid, you can use homemade almond milk if you prefer. We chose to use homemade cashew milk for this recipe because it creates a creamier texture in your ice cream. If you don’t have cashews on hand and don’t want to run to the store because you have almonds, make almond milk. You don’t need to change the measurement if you use one or the other. If you make this recipe, let us know how you like it in the comments. Post a picture and tag us on social media!

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With spring in full swing, you need recipes that make you feel lighter. Like we always say, it’s never too early to start getting your body ready for summer. Before you know it, summer will be over and those 15 pounds you wanted to lose haven’t gone anywhere. Get started on your summer health journey while it’s still spring! There is no better way to do that than with this kale, apple, and pomegranate salad.

Kale is somewhat bitter and offers a slightly peppery flavor, making it a great salad green to pair with tangy, sweet, and even zesty ingredients. In this recipe, you get to enjoy an assortment of flavors and textures. Offering creamy avocado, crunchy pecans, crisp apples, and pomegranate arils that burst with tartness, this salad is unbeatable. The key is to thinly slice the kale, which makes for a more enjoyable eating experience. It also helps to take some of that bitter intensity away. A pro tip: you can use larger pieces of kale and massage them with a little olive oil and lemon juice to break down the fibers and intensify the flavors.

Do you want to know the best part of this salad? If you don’t have all of the ingredients, you can customize it and use the ingredients you do have. Don’t have raw pecans? Swap them out for raw walnuts or almonds. Thought you had an apple, when you really have a pear? Use the pear instead! You can even swap the pomegranate arils for little mandarin segments. Be creative and follow your taste buds, but make sure those substitutions are raw vegan if you are cleansing!

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