This salad has so many superfoods in it, you may just develop some super body capabilities, for example, better digestion, more energy, and a stronger immune system!

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Because fresh cranberries have a limited window of availability, we encourage you to use them any which way you can. Add them to smoothies, salads, roasted vegetable medleys, sauces, or this vinaigrette recipe. This dressing is highly versatile and works great with savory, sweet, and tangy flavors because it exhibits a tart, warming flavor profile.

This dressing calls for whole, fresh cranberries and ginger root, making it rich, creamy, and a little tart and spicy. Not to mention, the vibrant pink color is enchanting to look at. It really pops when you drizzle it over a kale, pomegranate, and apple salad. The dark green of the kale leaves and this reddish-pink dressing is like Christmas in a bowl, only with less pumpkin spice and fattening ingredients! And we know that fresh cranberries are naturally tart, but the maple syrup helps to tame that tang. If you don’t have grade A maple syrup, you can use raw agave nectar.

This cranberry vinaigrette has a slightly grainy texture, due to the blending of fresh ingredients. If you prefer a dressing with a less grainy consistency, you can pour this dressing through a fine mesh sieve or strainer to strain some of the pulp. That extra step will yield a smoother dressing, but this is based on preference. This vinaigrette is truly great on everything, but it complements bolder leafy greens like kale, arugula, red leaf lettuce, and butter lettuce.

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When fresh cranberries appear in grocery stores, you know the holidays are around the corner. They are festive, bright, and exhibit a strong, tart flavor. You can incorporate them into both raw and cooked recipes, from salads and smoothies to scones and roasted vegetables. These types of dishes seem to perk up with the addition of fresh cranberries. Not only that, but fresh cranberries pack a serious nutritional punch.

These little red cranberries inspired us to make a raw rendition of a classic holiday punch. Forget the cans of unhealthy, sugary cranberry juice because you have access to the real thing! Did you know that your average can of cranberry juice can contain over 230 calories and 53 grams of sugar in just one serving? That is too much, people! Fortunately for you, this holiday punch uses fresh ingredients, so it is low in sugar and calories. The only sugars that it contains are completely natural.

Make sure to buy an extra orange because adding thin orange slices to the pitcher is a nice aesthetic. Plus, that infuses a little more orange flavor into the punch. You can also add a cup or so of cranberries to the pitcher of punch. Cinnamon sticks also infuse an aromatic essence that you and your guests will surely enjoy. Flavor the punch to your palate, so long as the ingredients are raw vegan.

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The average person doesn’t consume enough antioxidants, primarily because they don’t eat the rainbow. This dietary concept involves eating fruits and vegetables of all different colors. From red beets and cranberries to leafy greens and blueberries, the antioxidants in these produce items help to reduce free radical damage in the body. They also exhibit anti-inflammatory properties and may enhance immune function, something everyone can benefit from during the holidays.

Cranberries have a very short season, spanning from late fall to early winter. These powerful antioxidant superstars may aid digestion, balance blood pressure, reduce inflammation, and boost the immune system. Cranberries happen to be an excellent source of vitamin C, which helps to nourish cells in the body. Beets also have lots of antioxidants that may help reduce inflammation and oxidative stress in the body. One antioxidant, betalain, is a plant pigment that has exhibited an ability to lower inflammatory markers and optimize immune function.

The flavor combination of cranberries and beets would be a bit odd without other flavors that paint the best flavorful backdrop. Both the bananas and dates provide a sweetness and creaminess that create a harmonious marriage of flavors. You do have the option to use freshly squeezed orange juice in place of the homemade almond milk, but that will increase the level of tartness. That’s why we recommend the almond milk, which is very easy to make. Should you desire the orange juice, though, you may need to add a couple more dates to mellow the tartness.

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People tend to celebrate the seasons, especially fall and winter, with outdoor festivities and indoor decor. Celebrating in the kitchen is as equally as important because embracing seasonal produce is what it’s all about. You can celebrate with the myriad colors, produce, and spices, all in one recipe no less!

Fresh cranberries are only in season for limited window, so you have to get them while the gettin’s good. They are somewhat sweet, but the tartness is somehow addicting. The flavor of cranberries also pairs beautifully with other seasonal ingredients like pomegranates and persimmons. Now, you can throw those ingredients together in a blender, but they need a creamy base, which is why you add a banana into the mix.

One of the great things about this smoothie is that it may be one of the most nutrient-dense smoothies you ever drink. The antioxidant activity in this smoothie is on another level. Pomegranates offer flavonoids, anthocyanins, ellagitannins, alkaloids, and punicic acids, which exhibit anti-hypertensive and anti-inflammatory properties. Some research points to the fact that cranberries may cause apoptosis (cell death) in cancer cells. Researchers attribute this to the antioxidant and anti-inflammatory properties in cranberries. Lastly, persimmons have high vitamin C content, which helps to reduce inflammation and improve immune function.

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Skip the canned unhealthy cranberry sauce this year and get back to real ingredients. It takes a matter of minutes to whip up a batch of this refreshing, tangy raw vegan cranberry sauce. The texture is luxurious and it provides an array of beneficial nutrients. It’s the sauce that will stand out on the festive holiday table. You can serve it with desserts, baked winter squash, bean casserole, or even the holiday turkey!

In case you haven’t noticed, fresh cranberries are currently available in grocery stores. They have a very short season, so it’s best to get your hands on them while the gettin’s good. Cranberries are some of the richest sources of ellagic acid, which is a powerful antioxidant that exhibits anti-cancer activity. Ellagic acid is also in blackberries, raspberries, pomegranates, pecans, strawberries, and other plant-based foods, but cranberries have the highest content. Heat destroys ellagic acid, so cooking fresh cranberries cancels out many of their health benefits. That’s why it’s so good to consume them in their raw form!

Raw cranberries can be quite tart, but that’s where the dates come into play. Dates offer wonderful sweetness that balance the acidity from the orange and the cranberries. Finally, the pinch of allspice sets it all off. You’ll be surprised at just how refreshing it is!

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Brussels sprouts have become an incredibly popular menu item in many restaurants. Often fried, roasted with bacon, or smothered with grated cheese, a once healthy vegetable becomes very unhealthy. The nutritional profile of Brussels sprouts is very impressive, exhibiting a high fiber, vitamin, and mineral content. And although it may seem crazy, ludicrous even, it’s possible to eat them raw.

Raw Brussels sprouts have an addictive crunch, but you aren’t just tossing the large bulbs in a bowl and calling it a day. It’s best to cut Brussels sprouts thinly or pulse them up in a food processor to achieve that shredded look. Ideally, the Brussels sprouts should resemble shredded cabbage, as if you were making a slaw. You don’t have to cut the apples finely; rather, it’s best to chop them so that they are similar in size to the dried cranberries and raw walnuts.

When it comes to the dried cranberries you buy, please take the time to purchase the ones that do not contain preservatives (like sulfur dioxide) or added sugars. Craisins, for example, are not cleanse-approved. Take your time to select the correct varieties to adhere to the raw vegan diet. You don’t need extra sugars in the cranberries because the natural sweetness of the apples is more than enough for this recipe. This salad is truly a well-balanced combination of sweet, tart, and savory flavors.

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It’s common for people to think that signature fall recipes only come in the form of hearty stews or baked desserts. You can incorporate fall produce items into just about any recipe. From smoothies and energy bites to soups and salads, fall produce is very versatile. You have so many amazing produce items to choose from during the fall season, opening a new portal to deliciousness.

Apples happen to be some of the best fall produce items, and there are so many varieties available. This salad calls for one Gala apple and one Granny Smith apple, but you can use Honeycrisp, Fuji, or Pink Lady if you want to change up the flavor profile. The reason this recipe calls for two types of apples is to create a sweet and tart flavor profile. Additionally, the sweeter dried cranberries create a harmonious marriage of flavor. When you purchase dried cranberries, it’s integral to select the variety that does not contain preservatives or added sugars. So many dried cranberries are unhealthy because manufacturers add too much sugar and sulfur dioxide. Don’t buy those because they are not cleanse-approved. Plus, they aren’t healthy.

The great thing about a spinach salad is that it feels light, yet it fills you up. The fiber and fatty acids from the walnuts also help to keep you full, but you won’t feel weighed down. The tart apple cider vinaigrette works well with the ingredients in this recipe, accentuating the festive fall produce. If you like this recipe and want more like it, please let us know in the comments below.

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Is it too hot outside to think about cooking? That means it’s time for a kale salad. Do you feel sluggish and need a diverse blend of nutrients? It’s time for a kale salad. Are your jeans tighter than normal? Time for a kale salad. Are you seeing a trend here? It’s always time for a kale salad, especially when it’s this recipe.

Kale salads can be hit or miss. A common mistake that people make when making kale salads is that they don’t massage the leaves and chop them well. Kale is very fibrous and requires you to manually break it down for a more pleasant eating experience. Additionally, you must remove the thick, fibrous stems, otherwise you’ll be chomping on bitter, crunchy kale bits. Nobody wants that.

Why do sweet ingredients work with kale? Kale is naturally bitter and has an assertive flavor. For this reason, sweet ingredients like blueberries, dates, apples, dried cranberries, or dried cherries work well in kale salads. You can’t just have sweet ingredients in the salad, though. That’s where the apple cider vinaigrette comes in. The acidic dressing is the secret to the success of this salad. It bridges the gap between the sweet and bitter ingredients and creates for a sensational eating experience. We hope you love it.

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This week, The Hairy Arm Chef shows us how to make Raw Vegan Cranberry Ginger Orange Punch!

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