Get ready to spice up your life and refresh your palate with this new refreshing raw vegan cucumber salad. Skip the leafy greens this time, folks, and save them for a rainy day. This salad is all about the crunchy cucumber, which offers a lovely crisp texture that helps to promote hydration. At its core, this salad is merely a mound of thinly sliced cucumbers, but the dressing is the real star of the show, offering acidic, spicy, and herbaceous notes from the cilantro and mint, which elevate the dish’s aromatic qualities.

The dressing combines tangy apple cider vinegar, a touch of coconut aminos, and a hint of fresh lime juice to create a zesty kick. You cannot forget the red pepper flakes, which bring the spicy kick to the flavor party. Because this dressing includes coconut aminos, you don’t want to use a very flavorful oil. We used avocado oil, as opposed to olive oil, for the neutral flavor. It’s also full of healthy fats! Add all of those things together and you have an incredibly harmonious dressing that effortlessly envelops the crisp cucumber slices with impressive flavor that your taste buds cannot resist.

Last, but certainly not least, garnish the salad with a hefty serving of sesame seeds. If you’re feeling a little daring and crave a little more intensity, add some thinly sliced red onion or chopped green onion to the salad. Spring is the perfect time to enjoy this salad, which is ideal for warmer days. It’s truly a delightful culinary experience that is both nourishing and satisfying.

SHARE:

The post Raw Vegan Spicy Cucumber Salad appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

You do not typically see cucumbers in a coleslaw recipe. Traditionally, you have green and purple cabbage, carrots, and potentially some other ingredients, such as apples, herbs, or nuts. This slaw is a slight departure from the traditional recipe, especially in regards to the dressing. A typical coleslaw dressing is mayonnaise-based, but you cannot have that while cleansing. Instead, we went a slightly Asian route and created a highly addictive, somewhat spicy ginger dressing. You lightly dress the slaw in the dressing, being careful not to douse the slaw in it. Doing so will cause the cucumbers to become a bit soggy.

If you don’t want to serve it as a slaw, you can simply cut the cucumber and carrots into thicker sticks to dip in the ginger dressing, omitting the cabbage because nobody dips shredded cabbage. Planning on making a bigger batch for a potluck or gathering? Leave the dressing on the side so that the cucumbers don’t get soggy.

Unlike traditional Asian dressings, this one calls for apple cider vinegar in place of rice vinegar. Apple cider vinegar has a bit more bite to it than rice vinegar, but that works with the naturally sweet coconut aminos. You’ll also notice that the dressing calls for avocado oil, not olive oil. The reason for this is because olive oil’s flavor can be a bit strong for an Asian-inspired dressing. Avocado oil has a more neutral flavor that doesn’t take away from the other ingredients.

SHARE:

The post Carrot Cucumber Slaw With Ginger Dressing appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Allow us to introduce you to the ultimate summer sidekick: the amazingly zesty, summer salad dressing Is this refreshing concoction just like a cool breeze on a hot day? We can’t say that for sure, but we can say that your taste buds will not be disappointed with the flavor.

This salad dressing is a harmonious blend of sweet and tangy coconut aminos and bright basil and green onion, with a subtle garlicky kick. It’s like a zesty, summery party of flavors in every bite! Because the dressing has so many assertive ingredients, it can handle greens like kale, chard, red or green cabbage, and romaine. Additionally, adding fruit to the salad can bring a lovely sweetness that complements the acidic nature of the dressing.

This dressing even works for post-cleanse recipes, such as a marinade for grilled veggies, portobello burgers, or tempeh or tofu. You don’t need a lot of salt because the coconut aminos add a rich, savory flavor, while the herbs bring a burst of freshness. This recipe is yet another reason why you should not settle for a bland, boring salad dressing. Have a love affair with flavor this summer and give this dressing a shot!

SHARE:

The post Summer Salad Dressing appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

It’s easy to say that a nutritious bowl of raw vegetables is nutritious. How do you turn a bunch of raw vegetables into a delicious dish, though? Some people say that it’s easier said than done, but say, “No problem.” If you have some vegetables and don’t want to eat another salad on the raw vegan diet, a great alternative is a raw soup. Additionally, this soup is a great alternative if you have extra zucchini don’t want to eat zoodle dishes any more.

Just like making a smoothie, all you have to do is cut up your vegetables and blend them together. Unlike a smoothie, you will add a few things that would not taste great slurping through a straw. For example, this raw soup contains fresh dill, garlic cloves, coconut aminos, and sea salt. The best advice we can give you is to use the fresh dill, not dried dill. The soup will be much less aromatic and flavorful without that fresh herb. We promise you that it is 100% worth it to seek out fresh dill, even if you have the dried version in your spice rack.

One piece of advice that we have for you is that you may want to wait to make this soup until the weather is a little warmer. It can be very refreshing when the sun is out. A pro raw vegan tip is to blend the soup for a few minutes on high to naturally warm it up. Don’t worry, this does not cook the vegetables; rather, the high-speed revolutions can naturally warm up the blended mixture. This is just something to consider if you take a liking to raw soups like this one.

SHARE:

The post Raw Vegan Zucchini Summer Soup appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

When you have a dehydrator, or an air fryer, toaster, dehydrator combo gadget, it’s hard not to experiment with different foods. For example, you can dehydrate thin strips of marinated eggplant to transform them into raw vegan bacon. You can dehydrate thin pear or apple slices and sprinkle them with cinnamon to make pear or apple chips.

In the case of this recipe, you thinly slice Brussels sprouts and place them in the dehydrator to transform them into chips. This is a great way to use Brussels sprouts, especially if you bought a two-pound bag and don’t know how to use all of them before they go bad. Thinly slicing and dehydrating the Brussels isn’t exactly exciting, especially for your taste buds. That’s why we dressed them in a blended sauce made from grade A maple syrup, cashews, coconut aminos, lemon juice, and sea salt and pepper.

The blended dressing, although not quite cheesy, takes these Brussels sprouts chips to another dimension of flavor. The dressing crisps up during the dehydration process, which can take a long time, so make sure you start the process at night or in the morning. It will most likely take about 16-20 hours, but you can check them earlier to see if they are nice and crispy.

SHARE:

The post Dehydrated Brussels Sprouts Chips appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

A dish doesn’t always have to be complex or difficult to make in order for it to taste amazing. This easy peasy cheesy dehydrated broccoli fits that description. The hardest part of recipes is waiting the 10-12 hours that it takes to dehydrate. Yes, lovely people, dehydrating takes that long, but we promise that the juice is worth the squeeze. All you have to do is put the broccoli in the dehydrator in the morning and they’ll be ready by dinnertime!

These dehydrated cheese broccoli bites make for a great, healthy snack. It’s so much better and more enjoyable to eat these as opposed to raw broccoli florets. The reason for that is due to the sauce, in which you toss the broccoli prior to dehydrating the florets. The sauce has a cheesy quality because of the nutritional yeast, but it also has salty and sweet notes from the coconut aminos. The hemp seeds provide protein and fiber, but you can opt to use cashews if you have them on hand. Alternatively, leave out the hemp seeds or cashews completely! What these ingredients do is help thicken the sauce, but the majority of the flavor comes from the other ingredients.

SHARE:

The post Dehydrated Cheesy Broccoli Bites appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

For anyone who has participated in one of our cleanses, making your own salad dressings is par for the course. You don’t have to stop making dressings just because your cleanse is over. When you finish cleansing, you can use more ingredients, so your culinary creativity factors into the equation. You can make dressings that you find in restaurants and stores, or copy the recipes of friends and family members.

The great thing about this miso tahini dressing is that it offers umami, sweet, and tangy flavor notes. Tahini offers a nutty flavor and also makes the dressing incredibly creamy and smooth. It is naturally rich in fiber, protein, and essential minerals like copper and selenium. Tahini pairs beautifully with miso paste, which provides the umami flavor in the dressing. Mild yellow or white miso is the recommended type of miso for this dressing because red miso may be too assertive of a flavor. Another umami element is the tamari, but you can use coconut aminos if you are gluten-sensitive.

This dressing is very simple to make and only requires a bowl, jar, or blender. The easiest way to make the dressing is to add all of the ingredients to a bowl and whisk them together. Because this miso dressing calls for fresh garlic, use a garlic press or microplane to turn the garlic into a paste. That way, you won’t end up with large garlic chunks in your dressing. Lastly, avoid large clumps in your dressing by mashing the miso paste while you whisk. Your dressing is ready when you don’t see any clumps, and when the flavors are balanced, of course.

SHARE:

The post Miso Ginger Tahini Salad Dressing appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

One of the most common things that people search for while eating raw vegan (besides the obvious warm meal) is a substantial dish. “How am I going to get full just by eating fruits and vegetables?” “Do you think I’m a rabbit or something?” We’ve heard it all before, folks. Believe it or not, filling meals are not that difficult to find on this diet. It all depends on what you put inside your meals. If you have ingredients that contain protein, healthy fats, and fiber, you will not struggle to feel full.

These collard wraps will provide the sustenance you need to avoid unnecessary snacking between meals. You can easily throw this recipe together, and the best part is that it contains varying textures and nutrients. One of the primary reasons that these collard wraps will satiate you is because they contain a pulsed pecan mixture. Think of this as a simple raw vegan meat alternative, which only includes pecans, coconut aminos, grated ginger, garlic, and olive oil. Those ingredients pair well with the dipping/drizzling sauce that accompanies the wraps. Keep in mind that the dipping sauce has a little kick from the bird’s eye chili, but you can omit this ingredient if you are sensitive to spice. A pinch of red pepper flakes would also give the sauce a little kick.

It is truly amazing how delicious and filling these raw collard wraps are. If you have an aversion to pecans or cannot eat nuts due to an allergy, you can always swap the nut or change to pumpkin or sunflower seeds. Should you want to swap out some of the filling ingredients, feel free to choose ingredients you like, so long as they are raw vegan!

SHARE:

The post Raw Vegan Collard Wraps appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

There’s nothing better or easier than a blender dressing. Add all of the ingredients to the blender, blitz until smooth, and then enjoy immediately. Blender dressings thoroughly incorporate all of the ingredients, and you can always adjust flavors if necessary. With this Thai dressing, you may need to tinker with measurements to appease your palate, but the recipe is evenly balanced.

Not only is this Thai dressing great on salads, but it also works as a marinade or dipping sauce. In addition to being raw vegan, this recipe happens to be Whole30- and paleo-approved. That’s what happens when you focus on real foods! The raw almond butter provides a nutty, slightly salty flavor that is balanced by the coconut aminos, dates, and lime juice. If you know Thai flavors, you know that there are many ingredients, but they all balance each other out. You have citrus, spice, nutty, sweet, salty, and every other nook and cranny of the flavor spectrum!

One thing to keep in mind when making this dressing is that you have to use a neutral-flavored oil. That doesn’t mean that you go straight for unhealthy vegetable or corn oil; rather, use avocado oil or grapeseed oil instead of olive oil. The recipe calls for avocado oil, but grapeseed oil is an acceptable replacement. Olive oil will alter the flavor because it has a specific flavor that doesn’t necessarily mesh with the rest of the ingredients.

SHARE:

The post Thai Almond Butter Dressing appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

There are many raw vegan sushi recipes out there, some of which are on our website. More often than not, these recipes contain some sort of raw vegan rice alternative, typically in the form of a spread or similar consistency. The mixture often contains nuts or seeds, in addition to spices, vegetables, and other flavorings. This recipe is a departure from the traditional nori wrap recipes because it does not contain a rice alternative.

Because these wraps only contains shredded vegetables, we had to make an undeniably delicious sauce. The green sauce has a tahini base, which makes it creamy, but what ingredients give it the vibrant color? This sauce calls for basil, parsley, and some fresh jalapeño, which is an optional ingredient, but so worth it if you crave spice. The jalapeño doesn’t overpower the sauce, especially because it contains garlic, apple cider vinegar, coconut aminos, agave, lemon juice, and a few other ingredients. It’s just a flavorful party and the only invitees are your taste buds!

Although we have specific vegetables on the ingredient list, you are more than welcome to use vegetables you enjoy or already have. You may want to use kale instead of Romaine lettuce, or red cabbage in place of yellow bell pepper. The main thing to remember is to use raw vegetables! And as a final note, make sure that the nori sheets are not roasted. You can find raw nori sheets in different supermarkets, so make sure you look for those instead of the roasted varieties. We hope you enjoy!

SHARE:

The post Raw Vegan Nori Wraps With Green Tahini Sauce appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.