Get ready for a raw vegan slaw to pull you out of whatever slump your in. This isn’t some dish that just hides in the corner while you carry on with the rest of your meal. This is the main event! You get a forkful of crisp cabbage, tropical mango, herbaceous cilantro, and zesty lime, refreshing your palate with every bite. This mango slaw offers a hint of spice and a sweet tang. It’s truly the dinner hero you didn’t know you needed, but you didn’t hear that from us.

This recipe works for many reasons, the primary of which is that you get a burst of tropical flavor in every single bite. The mix of sweet mango, crisp cabbage, red onion, and carrots is just plain satisfying. Once the prep is complete, you can toss the slaw together in a matter of minutes. You can even dress the slaw and let it marinate for 30 minutes or so prior to serving. That allows the flavors to get to know each other a bit before you enjoy the raw slaw. Don’t worry about the dressing making the ingredients soggy because the ingredients are sturdy enough to hold up well before you plate.

When it comes to the mango, you want to make sure that it is ripe so that you have a sweet element. An unripe mango will be bitter and more difficult to chew. Not only does a ripe mango provide a soft bite and seductive sweetness, but it also pops with vibrant yellow color on the plate. A quick citrus dressing made with avocado oil, fresh lime juice, and some seasonings ties everything together. We hope this slaw makes an appearance at your next weeknight dinner.

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Sorry cleansers, but this dressing is not for you. Once you finish your cleanse, though, feel free to make this Japanese-inspired miso vinaigrette dressing. Not only is it vegan and gluten-free, but it is also free of added sugars. It tastes just like a classic vinaigrette from a Japanese restaurant, only it is much healthier. We were inspired to use miso in a dressing, as miso is a nutrient-dense, fermented paste made from soybeans. It is naturally rich in probiotics and offers significant benefits to gut health, immune function, and nutrient absorption.

Having a healthy gut microbiome can help defend the body against harmful bacteria and foreign invaders. Not only does it enhance digestive function, but it also reduces gas, bloating, and the risk of constipation. A. oryzae is the primary probiotic strain found in miso. According to research, this probiotic may help reduce the risk of digestive problems, such as inflammatory bowel disease (IBD). The fermentation process of miso also helps improve digestion by reducing the amount of anti-nutrients in soybeans. Anti-nutrients naturaly exist in founds, including soybeans and other grains. Consuming too many anti-nutrients can cause them to bind to nutrients in the gut, which reduces the body’s ability to absorb them.

We decided to use avocado oil for this dressing because olive oil’s flavor can clash with miso, rice vinegar, and sesame oil. We also added hot water to help thin the dressing and break down the miso paste without having to whisk too much. Once you make the dressing, you can store it in an airtight jar in the fridge for up to two weeks.

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Raw vegan cheese recipes typically cashews or almonds, but not this one. This raw substitute for parmesan cheese is made with raw sunflower seeds, nutritional yeast and sea salt. Nutritional yeast is a constant in most vegan or raw vegan cheese recipes because it provides that classic cheesy flavor. As a product, nutritional yeast comes in the form of flakes, granules, or a powder. Most nutritional yeast that you find in grocery stores is fortified with high levels of many vitamins, including vitamin B6, riboflavin, thiamin, folate, and vitamin B12. So not only does it impart a cheesy flavor, but it also supplies you with valuable nutrients that can be difficult to obtain on a raw vegan diet.

To be fair, this raw vegan parmesan recipe does not taste like regular parmesan cheese. It does enhance the flavors of dishes that would normally benefit from parmesan cheese, though. Consider adding it on raw zucchini noodle recipes, in homemade raw pesto recipes, or even as a salad topper. How you use this parmesan is entirely up to you, but it is highly versatile and easy to make in a food processor or high-speed blender. Just make sure that you do not over-blend the sunflower seeds until they become a puree. You want this parmesan cheese to have some texture.

A few tips for blending: have your food processor or blender on pulse setting. Pulse for a few seconds at a time or else you will end up with some savory sunflower seed butter if you don’t. To prevent this, stop blending and give it a mix as soon as you see the mixture start to clump. Once it reaches a nice finely ground consistency, you are finished and can pour it into a jar for storage.

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Most people don’t usually think to roast radishes. It is common to see radishes thinly sliced at salad bars or cut in larger pieces at taco stands. Sometimes you see thinly sliced daikon in pickled slaws, especially in Southeast Asian cuisine. Roasted radishes, though, are beautifully tender, golden brown, paleo- and vegan-friendly, and a perfect low-carb alternative to potatoes. They also tend to have a pungent, peppery flavor in their raw form, and it can be quite assertive to the uninitiated. Roasting them helps to tame that peppery flavory and transform it into a sweeter, caramelized turnip that is juicy and delicious.

You can roast most radishes, and they’ll become tender, sweeter, and slightly nutty after roasting. Classic red glove radishes (the bright red bulbs) are the most common varieties, although daikon is another common, albeit larger, radish. French breakfast radishes have an elongated shape and become slightly sweet when you roast them, either in the oven or the pan. Watermelon radishes are also ideal for roasting, especially when you cut them into wedges. Plus, the color of watermelon radishes is absolutely mesmerizing.

It is imperative how you cut the radishes for this recipe. You want to cut them in small wedges, otherwise they may not roast properly, or some parts may be hard and unpleasant to eat. Besides their delicious flavor, radishes are also full of various nutrients. Studies confirm that some nutrients in radishes may aid digestive health, but most of the research focuses on the antioxidant compounds. For example, some of the compounds work to protect the body from liver, colon, breast, lung, cervical, and lung cancers. Coenzyme Q10 (COQ10) in radishes also blocked the formation of diabetes in animals, but more human research is necessary to claim that it does this in humans.

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There are most likely thousands of chia pudding recipes on the internet. You can use all sorts of non-dairy milks, or regular milk, and incorporate everything from mashed bananas to candied walnuts and beyond. We have so many chia pudding recipes in our recipe section, but we wanted to post one that highlights some great winter produce: citrus fruit. Citrus varieties are in peak season from December to March, offering peak flavor and sweetness. They provide lots of vitamin C and their classically refreshing flavors offer a bright boost to the hearty winter diet.

The most striking citrus fruit in this recipe is the blood orange, which unlike other citrus varieties, is only available during the winter months. They have a brilliant tie-dye flesh, with the intensity of the red inside varying tremendously with the variety, growing season, and other factors. The flavor is slightly tart with a juicy sweetness. We counteract the natural sweetness of blood oranges with some tart pink grapefruits. You have the option to include more citrus fruits if you so desire, but we limited it to grapefruit and blood oranges.

Ultimately, the chia pudding itself is separate from the winter citrus fruits. The blood orange grapefruit combo is more of a topping, as the pieces are tossed with grade A maple syrup, alcohol-free vanilla extract, and cinnamon. You can obviously mix this into the chia pudding with every bite you take, but you do not fold the citrus fruits into the chia pudding as it sets. Simply add the fruit compote on top of the pudding when ready to eat.

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Let us get one thing clear before we get into this recipe: there are no chickpeas in this hummus. We’ll go so far as to say that you won’t believe that it is made without chickpeas. Garbanzo beans, or chickpeas, can be very difficult to digest in their raw form, unless they are sprouted before you eat them. For this reason, we omitted them from this hummus and focused on using zucchini, raw sunflower seeds, lemon, and several other ingredients. It really does look and taste like hummus, though, especially after you garnish it with some optional herbs, spices, and a drizzle of olive oil.

Zucchini exhibits a diverse nutritional profile and is particularly rich in antioxidants, more specifically carotenoids. Zucchini offers lutein, zeaxanthin, and beta-carotene, all of which may benefit your eyes, skin, and heart. These carotenoids may even offer some protection against certain types of cancer, such as prostate cancer. According to research, the skin of zucchini contains the highest levels of antioxidants, with yellow squash offering slightly higher levels than green varieties.

Because zucchini contains both soluble and insoluble fiber, it may promote healthy digestion in several ways. Soluble fiber feeds the healthy bacteria that live in the gut, which helps them produce short-chain fatty acids that nourish gut cells. Short-chain fatty acids may also lower inflammatory markers and reduce symptoms of certain gut disorders. Insoluble fiber adds bulk to stool and helps food move through the digestive tract. If all of that is not reason enough to eat this zucchini hummus, we don’t know what is! It is purely delicious and a great raw dip to have in your cleansing recipe arsenal.

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First thing’s first: these are not pickles, despite their appearance. You can make the argument that they are, but we don’t classify them as such because the cucumbers do not pickle in a liquid. Additionally, you do not heat up the liquid to poor over the sliced cucumbers. Should you want to cut the cucumbers into spears, not rounds, you can do that as well. It’s a matter of preference because the flavor will be just as delicious no matter the shape.

These garlic dill cucumbers bring a refreshing, slightly tangy and herbaceous flavor to any potluck or simple weeknight dinner. Even though it is winter, this recipe will bring your taste buds into summer. It’s a timeless classic and you haven’t even tasted it yet! It balances the tangy, brininess of apple cider vinegar, fresh dill, and savory garlic. It’s also low in calories, low in carbohydrates, and a unique way to enjoy cucumbers. And believe us when we tell you that changing up the flavors of your veggies is paramount when you are trying to keep your taste buds interested while cleansing.

We recommend English cucumbers for this recipe because they have a thinner skin and minimal seeds, compared other cucumber varieties. If you have Persian cucumbers or hot house cucumbers, you can use them as well, but you may want to scoop out the seeds prior to marinating them in the liquid. You can also adjust the sweetness level to your liking, adding more or less maple syrup. Start small and go from there because you can always add more. Finally, you can serve this dish after a quick marinade, or you can marinate the cucumbers for four hours. The choice is yours, but it will be delicious no matter what.

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Have you been looking for a drink to renew your energy, help you feel great, and improve digestion? These blue spirulina wellness shots contain a diverse nutritional profile that can help supercharge your body. Compared to other wellness shots, these ones are among the best, at least in our opinion. They contain ingredients that exhibit impressive anti-inflammatory, antioxidant, and detoxifying activity. Think of these shots as bright blue elixirs for total body health. No fancy juicing equipment needed, either! Add everything to a blender, blend until smooth, and pour through a fine mesh sieve, pressing the contents to extract every last drop of juice.

Blue spirulina gives these wellness shots their vibrant color, and it is also the star of the show. Derived from blue-green algae, this superfood has a high protein content and anti-inflammatory properties. It also contains phycocyanin, a powerful antioxidant that supports brain function and combats free radicals. Blue spirulina also provides vitamins B1, B2, and B3, in addiction to omega 3 and 6 fatty acids. Several studies found that blue spirulina significantly lowered LDL (bad) cholesterol and triglyceride levels. At the same times, spirulina works to increase HDl (good) cholesterol levels.

These wellness shots also contain fresh ginger, apple, lemon, and maple syrup for a touch of sweetness to balances the spicy ginger and tart lemon. Ginger works to boost circulation and support digestion, while lemon provides vitamin C, promotes hydration, and helps alkalize the body. Not only is apple rich in vitamin C and antioxidants, but it also contains natural sweetness to help balance the wellness shots. In addition to sweetening the shots, maple syrup also provides manganese and zinc, two essential trace minerals.

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Do you ever crave a little something sweet after you eat lunch? Perhaps you need a little mid-morning pick-me-up that will hold you over until your lunch. There’s always that later energy dip between lunch and the end of the workday. How do you energize yourself without pouring another cup of coffee, drinking a sugary soda, or eating a packaged snack or dessert? Not only do energy bites provide the body with integral nutrients that help you feel full, but they also taste like dessert. It’s almost unfair, actually. They are too good and you have to be careful not to eat too many, for caloric purposes.

These cinnamon almond energy bites contain a lot of protein, fiber, and a big boost of healthy fats from the raw almond butter, ground flaxseed, and chia seeds. Specifically, those ingredients offer a lot of omega-3 fatty acids, which are essential for brain, heart, and immune function. Some studies indicate that they may even aid inflammation reduction. A lot of people do not consume enough omega-3s on a daily basis, with more emphasis being placed on omega-6s, which are beneficial but too much can contribute to inflammation.

When you buy raw almond butter, make sure to buy the creamy variety, as the chunky one will be harder to mix with the rest of the ingredients. Believe it or not, this recipe does not require a food processor. Typically, energy bites demand a food processor because you have to pulse nuts, dates, or other ingredients. For these energy bites, get a large bowl and simply mix all of the ingredients together by hand. You will then form the energy bites with your hands or an ice cream scooper, place them in the freezer to harden, and enjoy after that.

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When you find a dressing that just hits all the right notes, it’s very difficult to let it go. You want to dress all of your salads with it, but doing that may cause you to not like it. What do you do at that point? Keep the dressing in your arsenal of dressing recipes and put it into your rotation when your taste buds are ready for a new flavor profile. This tahini dressing is similar to ranch, only much healthier, more herbaceous, and free of preservatives.

A lot of tahini available in grocery stores tends to be made from roasted sesame seeds. Try to select raw tahini, which is more mild in flavor and lighter in color compared to most other non-raw tahinis. It is also a bit runnier than other tahinis, which makes it great for salad dressings. Given that tahini contains natural oils from the sesame seeds, the dressing can solidify in the fridge. When ready to use the dressing, simply run the container under some warm water for a little before shaking it up. Alternatively, you can use some of this dressing on salads, and use the rest as a dip after it thickens in the fridge.

The key to success with this dressing is using fresh herbs. Although dried herbs and spices are wonderful, and some are in this dressing, fresh herbs take this dressing to another level. It is budget-friendly, raw vegan, and only takes five minutes to come together. There is really no excuse to avoid making it, so get to it and let us know how much you love it in the comments. You can even make it and tag us on social media because we love seeing our cleansers make our recipes!

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