We have to warn you about something: once you try this lemon basil vinaigrette, you won’t be able to forge it. You may use up the first batch so quickly that you have to make it three more times in the same week! Due to the slightly tangy, herbaceous, and and refreshing flavor, this vinaigrette goes great with various salad ingredients. You can even use it in a grain bowl once you finish cleansing.

There are many lemons to use for this dressing, but we recommend Meyer lemons if you can get your hands on them. Meyer lemons offer a slightly sweeter flavor that lends itself to dressings and lemonade. Just make sure that you zest the lemon with a microplane before you juice it. The lemon zest adds more of a citrus punch to this vinaigrette. The real star of the show, and the culprit behind the color, is fresh basil leaves. Do not use dried basil because you will not get the same flavor, nor will you have the vibrant color or volume required for this vinaigrette. You can pick leaves from a plant or use basil leaves that you buy in the store.

An important step for this basil vinaigrette is that you do not want to add all of the ingredients to the food processor at once. You can add everything except the olive oil. Once everything else is blending, you can drizzle in the olive oil during the blending process. By taking that extra step, you are left with is a smooth, emulsified, bright green basil vinaigrette that is to die for. If you don’t love it, we’ll take it!

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So…you’ve been on a quest to find new, interesting raw vegan recipes that keep your taste buds interested in raw foods during your cleansing journey. Well, did you ever think to make ceviche using mushrooms? Ceviche is a traditional South American dish typically made with two essential ingredients: fish and lime. Many people include different types of seafood, such as octopus and shrimp, in ceviche recipes, but one thing is for certain: the seafood never comes in contact with any heat source. The “cooking” of ceviche happens when the seafood marinates in the citrus juice.

Instead of using seafood, this recipe calls for nutrient-dense mushrooms, which take the place of seafood. Because mushrooms have a meaty texture and absorb the other flavors so beautifully, you will not miss the fish one bit. Mushrooms are very low in carbohydrates and calories, but supply a lot of valuable nutrients. They contain trace minerals, some B-vitamins, protein, fiber, and some vitamin D, the amount of which depends on how much sun the mushrooms absorbed while growing. Mushrooms also contain high levels of beta-glucans, which are compounds that keep immune cells alert, and ergothioneine, which helps lower total inflammation.

As for the other ingredients in this recipe, you have a little wiggle room. We decided to include tomatoes, red bell pepper, jalapeño, red onion, avocado, cilantro, and limes, of course. Should you want to change some of the ingredients out for other raw vegan produce items you prefer, feel free to do so. The important step is just to let everything marinate in the fridge for about 30-60 minutes before serving. We hope you love it!

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A vibrant beet berry smoothie with orange and homemade almond milk is a nourishing fusion of earthy vitality and naturally sweet, sun-ripened fruits. Beets have a raw, somewhat grounding essence, which pairs beautifully with the bright, tangy notes of the raspberries and orange. As always, banana brings a smooth, mellow sweetness that ties everything together, and makes for a creamy consistency. With unsweetened, homemade almond milk as the base, the texture of this smoothie is light yet satisfying, clean on the palate and slightly earthy up front, but it finishes with a refreshing citrus-berry twist.

This smoothie isn’t just something you you call “healthy,” rather; it has real benefits for your entire body. Beets are naturally rich in nitrates, which the body converts into nitric oxide, a compound that helps relax and widen blood vessels. This ultimately improves circulation and helps lower blood pressure within hours, according to some studies. That same mechanism can also improve the delivery of oxygen throughout the body, helping your muscles use less oxygen during activity. Researchers encourage people to consume beets to help enhance endurance and stamina. Raspberries bring lot fiber to the party (around 8 grams per cup), in addition to antioxidants like anthocyanins and vitamin C. These compounds work to reduce oxidative stress and support metabolic and brain health.

Those are the standout ingredients, but we cannot forget about the supporting cast working behind the scenes to encourage total wellness. Like raspberries, orange provides vitamin C, which plays a direct role in immune function and collagen production for skin health. Bananas offer potassium, an essential electrolyte that works to regulate fluid balance, nerve signals, and muscle contractions. This smoothie isn’t just a refreshing breakfast option; rather it is a true health bomb!

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Flavonoids might not be the first thing you think about when it comes to blood sugar, but they play a powerful role in supporting overall health – especially for those managing diabetes. These natural plant compounds are packed with antioxidants that help reduce inflammation, improve insulin sensitivity, and support healthy blood sugar levels. In simple terms: they help your body use glucose more efficiently and protect your cells from damage. You can find flavonoids in a variety of plant-based foods like berries, citrus fruits, apples, onions, kale, dark chocolate, and even green tea. The more colorful your plate, the more flavonoids you’re likely getting. Adding these foods into your daily routine isn’t just good for blood sugar – it also supports heart health, brain function, and overall wellness. Small changes in what you eat can lead to big changes in how you feel.

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Citrus fruits are some of the most popular fruits used in the culinary world. The powerful acidity is what people crave. It often rounds out the flavor of sauces, salsas, marinades, juices, and more. The reason people fall in love with citrus fruits is because they hit three of the primary flavor profiles: bitter, sweet, and sour. 

People love citrus fruits for their flavor, but they should love them for their incredible nutritional profiles. The diverse flavonoid and antioxidant compounds exhibit anti-inflammatory, anti-cancer, and immune-boosting properties. Additionally, the vitamin C in citrus fruits works to neutralize free radicals in the body, lowering the threat of oxidative damage. They are also rich in potassium, a mineral that the body needs for carbohydrate metabolism, heart contraction, and nerve function. 

There are too many citrus fruits to count, and that’s why we’ve decided to bring you the zest of the best. Keep reading to find out which citrus varieties rose to the top. Well, they topped our list, anyway!

Meyer Lemon

These may be the best lemons on the planet, primarily because they are slightly sour with wonderfully sweet undertones. If you want to make homemade lemonade, the Meyer lemon should be your first choice. It is a cross between a lemon and a mandarin orange, and it rose to popularity in the culinary world because of Martha Stewart, Alice Waters, and other chefs of that caliber. 

Pomelo

This citrus fruit has too many names to count, so we’ll just stick with pomelo. It’s one of the only three original citrus species left; all of the other varieties have been hybridized. The white pomelo has a thick pith and a sweet pink/white flesh. They are very popular in Asia during the Mooncake festival. 

Sumo Tangerine

These enormous tangerines are enormously delicious. It’s not the most attractive citrus fruit, but ugly foods are often the most delicious. It’s like an easy-to-peel mandarin, but supersized and more flavorful. Sumo tangerines are new to the United States, and people are loving them. The flavor is bold, with sweet and tart flavors that keep you coming back for more. They do cost more than the average citrus fruit, but they come from Japan, so the price makes sense. 

Blood Orange

The striking red/orange flesh of the fruit looks like a wheel of tie-dye art. The blood orange is mildly tart and beautifully sweet, and the rich pigment comes from the powerful polyphenols known as anthocyanins. You can’t always get your hands on these citrus gems, so make sure to snatch them up when you see them.

Key Lime

Almost everyone has heard of key lime pie, but these small limes are not solely reserved for baking. Many people prefer key limes to regular limes because they have a stronger alkalizing effect on the body. Key limes have a subtly sweet flavor and the juice is more floral and aromatic than that of regular lime juice. 

Kumquat

These little citrus fruits are entirely edible. That’s right, folks; you can eat pop the whole thing in your mouth and enjoy the beautiful combination of the sweet skin and tart flesh. You won’t always find them in stores, but they can pop up at local farmer’s markets. Kumquat trees are also popular in many neighborhoods, so keep your eyes peeled, especially from November to March when they’re in season.

Finger Lime

The finger lime is different from most other citrus fruits, and it gets the name because it is long, just like a finger. The flesh also differs from other citrus fruit. It looks like little gelatin balls, vesicles as they are called. You can think of it like lime caviar that you can turn into a rich marmalade or add to pickling jars. You can also zest the peel for strong notes of citrus in your culinary creations.

Buddha’s Hand

This abnormal, alien-looking fruit belongs to the citrus family, but it’s definitely in a league of its own. The “fingers” open up as the fruit ripens, but you can’t really enjoy the fruit. The only usable part of this fruit is the zest because there is no flesh. Buddha’s hand has a wonderful fragrance and it is often placed as a prayer offering at pagodas or altars in Asian countries. 

Tangelo

This funky little citrus hybrid is a cross between a grapefruit and a tangerine, so the flavor is both tart and sweet. Sink your teeth into this fruit and you get hit with an immediate burst of sweetness, and the tart flavor hits you on the back nine. They are easy to peel and make great substitutes for oranges. 

Calamansi

Calamansi is a classic citrus fruit in both Malaysian and Filipino cuisine. The peel is green and the flesh is a bright orange, but don’t let it fool you into thinking that it is sweet. It’s only a touch sweeter than a regular lime, but it does impart unique flavor into your food. If you want to make a homemade sorbet, fresh calamansi juice is an excellent juice to use. 

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Protein balls are not just chalky, dry snacks you find at health food stores. Those snacks are that way because manufacturers use tons of protein powder and other ingredients that are not as natural as the ones in this recipe. You don’t need protein powder to have protein in your diet. Hemp hearts, for example, are a complete protein, meaning they contain all nine essential amino acids that the body cannot make on its own. Additionally, about 25% of their total calories come from high-quality, easily digestible protein, containing about 11 grams per three tablespoons.

These protein balls are the perfect meal prep snack and come together without the need for an oven. Just blend, mix, roll, refrigerate, and enjoy. In addition to the protein-rich hemp hearts, these protein balls contain cashews, which are full of healthy fats and protein. A one-quarter cup serving of cashews provides five grams of protein and a whopping 80% of the recommended daily intake (RDI) of copper. Copper aids the creation of red blood cells and connective tissue while supporting immune function. Several studies found a link between low copper intake and an increased risk of osteoporosis, which is a health condition defined by weak and brittle bones.

Should you have an aversion to cashews, you can replace them with raw almonds, raw macadamia nuts, or raw walnuts. You can also replace the hemp seeds with chia seeds, but the protein content will decrease. Sunflower seeds and flax seeds will also work as replacements. One thing that you cannot replace is the lemon juice or lemon zest. In fact, these are pretty key if you want to achieve that signature lemon flavor. You could try replacing lemon with lime or orange, but keep the same measurements even with a different citrus twist.

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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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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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Just because winter is a little more gloomy, that does not mean you have to eliminate fresh, vibrant salads from your diet. We encourage you to embrace seasonal produce, such as pomegranates, oranges, broccoli, and other items that you can easily incorporate into a slaw, such as this one. Tossed in a balanced citrus vinaigrette dressing, this winter slaw serves as a main course on the raw vegan diet. It can also be a versatile side dish or topping for sandwiches post-cleanse. This slaw is truly a delightful balance of sweet and tangy flavors with a variety of textures.

One of the best things about this crunchy winter slaw is that it is easy to prepare, but that doesn’t mean it lacks flavor. Crisp cabbage, juicy pomegranate arils, crunchy broccoli stems, and torn kale leaves come together for an irresistibly refreshing dish. Plus, it is visually stunning! Make sure that you remove the thick kale stems, as they are very bitter and can leave an unpleasant taste in your mouth. If you want to make less work for yourself, get a package of baby kale leaves, which do not have thick stems and have a slightly sweeter taste than regular kale.

Instead of onion, we decided to include shallots, which have a similar flavor to onion, slightly more mild and sweet. The great thing is that shallots do not overpower the other ingredients. The pair beautifully with the sweet and tangy pear and refreshing pomegranate arils. Toss everything in the citrus vinaigrette and your palate is in for a real winter treat.

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When the weather is dull and cold and the sun can barely be seen through the clouds, you need a meal that can refresh your palate; a meal that can elevate your mood. What better way to do that than by embracing seasonal produce?! This salad’s ingredient list is very simple, but it has contrasting textures and flavors. Crisp fennel pairs with juicy pink grapefruit and sweet Cara Cara oranges. The sweetness and subtle tartness of the citrus fruits balance fennel’s strong anise flavor.

Even though the salad ingredients are simple, they are powerful in flavor. For this reason, we chose to keep the dressing very simple. Extra virgin olive oil, freshly squeezed lemon juice, and pinch of sea salt. That’s all you need to dress the fennel, grapefruit, and oranges. Pour the dressing over the ingredients and toss gently to coat. At this point, you can let the ingredients remain in the dressing for about 15-20 minutes, allowing the flavors to intensify. When ready to serve, feel free to top with fresh parsley, pomegranate arils, or even raw walnuts. You can also top the salad with

As a quick and final note before you make the salad, make sure to thinly slice the fennel. Thick pieces will have a strong anise flavor and may be unpleasant if you are still getting used to fennel. It’s a strong flavor that is reminiscent of black licorice. Just remember that the citrus fruits help tame that intensity. We hope you enjoy!

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