There’s nothing like using lime in a salad dressing because the bright citrus seems to enhance the salad ingredients. This is the perfect balance of tart and sweet, so make it today to dress your next salad.

Ingredients:

1/4 c fresh lime juice
1/4 c olive oil
1 tbsp. raw agave
1 garlic clove, pressed or finely minced
pinch of sea salt and pepper

Instructions:

1. Add all of the ingredients to a glass jar and shake well to combine. Dress your salad and enjoy!
2. Store leftover dressing in an airtight container or glass jar in the fridge for up to five days.

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Okay but who said you can’t have a tuna salad on a raw vegan diet? This one uses raw sunflower seeds and dulse to create the most incredibly satisfying ‘tuna’ — and spooning it into creamy avocado halves takes it completely over the top. Ready in just 15 minutes!

For the Raw ‘Tuna’:

• 2 cups raw sunflower seeds (soaked in water for 1 hour then drained)
• 1 tbsp dulse
• 1 garlic clove
• 1 tsp raw apple cider vinegar
• 1 tsp fresh lemon juice
• 1 tsp dried thyme
• ½ tsp sea salt

For the Avocado Halves:

• 3 avocados, halved and pitted
• ½ cup tomatoes, diced
• ½ cup cucumber, diced
• Fresh chopped parsley (optional garnish)

Instructions:

1. Add sunflower seeds and all remaining tuna ingredients to a high-speed blender or food processor and blend until you get a smooth paste. Add a little extra virgin olive oil if needed to help it blend
2. Take 1 cup of the tuna and mix it in a bowl with the diced tomatoes and cucumbers
3. Place avocado halves on a plate and spoon 1-2 tbsp of the tuna mixture into the center of each half
4. Garnish with fresh parsley and enjoy!

Pro tip: Any leftover tuna keeps in an airtight container in the fridge for up to 3 days — perfect for meal prepping!

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Sheron convinces everyone at the I CAN house to go all green for a week to see how that would change their cleansing. Latoya is not looking forward to it..

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No buns, no problem! This recipe uses avocado halves as the buns, so get ready for a healthy dose of omega-3s, potassium, and magnesium. One of the key steps is marinating the carrots, which go inside the “burger.” Allow at least 30 extra minutes to marinate to let the carrots absorb those flavors.

For the Marinated Carrots

1 carrot, shaved into thin strips on a mandoline
1 tbsp. coconut aminos
1 tsp. olive oil
pinch of sea salt & pepper
dash of cayenne pepper (optional)

For the Burger

1 avocado
1 lettuce leaf
1 thick tomato slice
sesame seeds to top (optional)

Instructions:

For the Marinated Carrots

1. After shaving the carrots into thin strips using a mandoline, add them to a bowl.
2. Pour the coconut aminos, olive oil, sea salt, pepper, and cayenne over the carrots and mix up. Cover the bowl with plastic wrap and place it in the fridge for 30 minutes.

For the Burger

1. While the carrots are marinating, prepare all the ingredients for your burger.
2. Cut the avocado in half and remove the pit. Carefully remove the peel either by peeling it or spooning each half out very gently. The goal is to keep each half intact.
3. Place one half of the avocado, cut-side up, on the plate and place the lettuce leaf and tomato slice on the avocado.
4. Remove the bowl of carrots from the fridge and arrange them on top of the tomato slice.
5. Close the burger with the other avocado half and top with sesame seeds. Now, dig in!

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Happy Monday! Alongside healthier eating habits, movement is a key part of any healthy lifestyle. The gym can feel intimidating, but that doesn’t mean you can’t work out at home! Here are some gym workouts you can easily try in the comfort of your own home.

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Salad doesn’t have to be boring — and this tangy Thai cucumber noodle salad is living proof. Crisp spiralized cucumbers, juicy Roma tomatoes, fresh cilantro, and a punchy lime dressing with just the right amount of heat from the jalapeño — every bite is bright, refreshing, and so satisfying. This is the kind of salad that actually has you excited to eat clean.

Salad Ingredients:

• 2 cucumbers, spiralized
• 2 Roma tomatoes, cubed
• ¼ cup cilantro, chopped
• 1 tbsp jalapeño, finely minced
• ½ cup red onion, thinly sliced
• 1 tbsp raw cashews, chopped (optional topping)

Dressing Ingredients:

• Juice of 1 lime
• 1 tbsp raw apple cider vinegar
• 1 tsp raw agave nectar
• ½ tsp sea salt

Instructions:

1. Spiralize cucumbers and pat dry on a paper towel-lined baking sheet to remove excess moisture
2. Add cucumber noodles and all salad ingredients to a large bowl and toss gently
3. Whisk dressing ingredients in a small bowl until combined — or pop everything in a jar and shake!
4. Pour dressing over the salad and toss to coat every noodle
5. Finish with a sprinkle of chopped raw cashews for extra crunch and dig in!

Quick tip: Adjust the jalapeño to your spice level — a little goes a long way but more is always welcome!

15 minutes, zero cooking, maximum flavor.

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For this salsa, the strawberries, mangoes, and raw agave nectar offer wonderful sweetness. Have no fear, because you are not about to eat a sweet salsa. What do you think this is, dessert? This fragrant dip balances that sweetness with acidic lime juice, bright red onion, and spicy jalapeño. The cilantro also offers an herbaceous quality that seems to tie everything together. We know it seems like a strange combination, but trust us when we tell you that this salsa is worth every bite you take.

Ingredients

• 3/4 c strawberries, diced
• 3/4 c mango, diced
• 1 jalapeño, seeded and minced
• 2 tbsp. red onion, diced
• 2 tbsp. cilantro, chopped
• 2 tsp. raw agave nectar
• Juice of 1 lime

Instructions:

1. Add all of the ingredients to a large bowl and mix to combine.
2. Taste and season with sea salt and pepper if needed.
3. Serve and enjoy.

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Brandon’s journey is proof that consistency pays off. For Brandon, Dherbs hasn’t just been a program – it’s been a total lifestyle shift. He says the herbs have been a genuine game changer, and he can’t imagine ever going back to life without them. Even now, the teas and daily rituals are simply part of his everyday routine. The best part? His family noticed the change too. One by one, they started asking what he was doing differently – and one by one, they started ordering for themselves. Brandon didn’t set out to do anything drastic. He just focused on getting through the first 20 days, then the next 20, then the final 20 – and along the way, he broke personal records he didn’t even know he had.

“There’s so much joy you get from accomplishing your goals,” he shared. Ready to start breaking your own milestones? Start your Full Body Cleanse today!

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100 pounds down. Under 200 for the first time since she was 17. Mo’Nique did it her way. No surgery. No drugs. No fad diets or prepackaged meals. Just raw foods, real exercise, and an unshakeable commitment to herself. That’s the kind of transformation that hits different. Because she didn’t take a shortcut. She earned every single pound. And she didn’t keep it to herself either. She shared the whole journey – the hard days, the breakthroughs, the moments she wanted to quit – because she wanted others to know it’s possible. So do we.

If you’re ready to start your own journey the right way, the Dherbs Full Body Cleanse pairs our unique herbal formulas with a raw vegan diet to help your body reset from the inside out. We’ll even give you access to our raw vegan recipes to make it as seamless as possible. Real change is possible. Mo’Nique proved it. Now it’s your turn.

* Individual results may vary. Mo’Nique’s story is her own and shared with permission. Results are not guaranteed and are not a substitute for medical advice.

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Ceviche – but make it raw vegan. These trumpet royale mushrooms marinated overnight in fresh citrus juice develop the most incredible meaty texture that honestly rivals the real thing. This one is a total showstopper and so easy to throw together!

Ingredients:

• 8 oz trumpet royale mushrooms, chopped
• ½ cup freshly squeezed lime juice
• ½ cup freshly squeezed lemon juice
• 2 tbsp cilantro, chopped
• ½ cup tomato, diced
• 1 tbsp jalapeño pepper, diced
• ⅓ cup red onion, diced
• 1 tsp sea salt
• ¼ tsp black pepper
• 1 avocado, peeled, pitted & cubed

Instructions:

1. Add chopped mushrooms, lime juice, and lemon juice to a large airtight container and mix well. Cover and refrigerate overnight — don’t skip this step!
2. Remove from fridge and pour out about half of the juice
3. Add all remaining ingredients and mix well to combine
4. Let the ceviche sit for 20 minutes so the flavors can intensify
5. Plate and enjoy on its own or alongside a small salad!

Pro tip: Use a small mold to plate the ceviche for a restaurant-worthy presentation!

No fish, no problem. Head to the link in bio to check out our full raw vegan recipe page for more dishes like this one!

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