Isn’t it wonderful when you have a bright and zesty dressing that you can whip up in a matter of minutes? It’s almost as though this dressing is a big dill! Cue knee-slapping dad to enter laughing. Yes, it’s the exact person you’re picturing. Anyways….Let’s get down to flavors.

A homemade vinaigrette is so much better than any store bought dressing you’ll purchase for many reasons. First off, store bought dressings don’t contain added sugars, hydrogenated oils, unhealthy fats, and other preservatives. Secondly, you can use ingredients that may go bad in the near future. That’s how we developed this vinaigrette recipe.

This is a super simple vinaigrette that has some texture. The reason for that is because you don’t blend the ingredients. If you prefer a smoother salad dressing, feel free to blend the ingredients, but sometimes it’s nice to have a chunky vinaigrette. You get a little crunch from the finely diced shallots and chopped dill. What’s great about it, besides the intoxicatingly delicious flavor, is that you can put it on more than just a salad. We really love this on a potato salad, but you can’t enjoy that if you’re still cleansing.

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If you love Mediterranean food, then you are going to love this recipe. Spiced to perfection, this cauliflower shawarma bowl shows you that vegan entrees are filling, tasty, and may sway you away from meat-centric options. Serve the roasted cauliflower over rice and with optional sides, such as cucumbers, roasted chickpeas, chopped tomatoes, fresh herbs, and vegan tzatziki.

To get that classic shawarma flavor, you have to mix several spices together. Curry powder, paprika, cumin, and an optional dash of cayenne pepper take this cauliflower to the next level. To get the perfect cook on the cauliflower, roasting is the way to go. Roasting perfectly crisps up the exterior of the florets, while bringing out the veggie’s natural flavor. Plus, roasting cauliflower helps establish two textures: caramelized on the outside and soft on the inside.

Should you so desire, add a can of chickpeas to the cauliflower and roast both of them together in the spice mixture. While the cauliflower is roasting, cook the rice and prepare the vegan tzatziki sauce. The key to a great tzatziki is to grate the cucumber with the skin on and then strain the water out through a cheesecloth or fine mesh sieve. That step will keep your sauce nice and thick, as opposed to watery. It pairs beautifully with the roasted cauliflower and rice.

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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.

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Are you ready to embark on a flavorful adventure to the Mediterranean? This salad will make your taste buds stand up and scream, “Opa!” A Mediterranean salad, or shirazi salad, is vibrantly colored and packed with bright, citrusy, and satisfying flavors. The acidic, juicy burst from the tomato pairs with the crisp cucumber. Hold onto your fork, though, because the flavors don’t stop there.

Although red onion has an assertive flavor, it doesn’t overpower the rest of the ingredient in the salad. In fact, the brightness from the three different herbs, in addition to the fresh lemon juice, tame that signature allium flavor. What you are left with is a combination of crunchy and juice textures that makes each bite more enjoyable than the last. It’s as if the flavors dance on your palate!

To achieve the perfect Mediterranean salad, we encourage you to cut the cucumber, onion, and tomatoes in uniform size. Doing so helps every bite burst with flavor. Plus, it makes for an easy and enjoyable eating experience. Speaking of chopping, do not over chop your herbs. Give the parsley, mint, and dill a quick chop and then add them to the salad bowl. A light toss in the olive oil and lemon juice will be perfect. Allow the flavors to marinate for about 15 minutes in the fridge and then enjoy. We hope you love it!

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Here’s the scenario: you go to the store to get groceries for a recipe you want to make in a few days. You buy the necessary protein, grains, vegetables, or herbs to create your perfect dish. You bring these groceries home and store them. In a few days time, you pull out the ingredients to create your culinary masterpiece. There is just one problem: the herbs you purchased are slimy, brown, and no longer usable. 

Know What You’re Working With

There are two types of herbs: soft herbs and hardy herbs. In order to make these herbs last, you have to store them differently. Before you learn how to store herbs, you have to know how to differentiate hardy from soft herbs. Fortunately, this is very easy.

• Soft herbs have tender stems and delicate green leaves. The stems are edible and may taste slightly bitter. Some common soft herbs include cilantro, dill, mint, parsley, and basil.
• Hardy herbs have woody stems, which you should not chop up or eat. They do not have a pleasant taste and the flavor you want is from the leaves. Examples of hardy herbs are oregano, thyme, and rosemary. 

With the exception of basil (more on this later), most fresh herbs should be stored in the fridge. In order to make your hard or soft herbs last long in the fridge, though, you have to store them properly. That requires a small amount of preparation.

Why Do Herbs Go Bad?

If your herbs start to smell funny or the leaves turn dark, slimy, or moldy, you have to throw them out. There are a few reasons why they go bad, though, and we’ll detail them below:

• It’s possible that you chose herbs that were already going bad in the grocery store. Make sure to select herb bunches that do not have any wilted or discolored leaves. They should be very vibrant in color without any limp, discolored stems. Always do the sniff test to see if they have a pungent, fresh aroma. 
• Herbs can take a turn for the worse when exposed to too much oxygen or light. An environment with too much oxygen causes herbs to brown quickly, while too much light can lead to yellowing leaves. 
• If you do not pat the herbs dry before you store them, they will quickly become slimy and start to rot. If the leaves are too dry, they can turn brown and die. 
• Temperature is probably the main reason herbs go bad. If you store herbs in areas of the fridge that are too cold, such as the back of the top shelf, they can freeze and start to become mushy and brown. 

How To Store Soft Herbs In The Fridge

As a quick note, always wash your herbs before you store them. Some people have their own opinions about this because washing them adds moisture, which can cause them to decay. Bacteria can remain on the herbs if you don’t wash them. Just wash and dry your herbs before you put them in the fridge. 

• Remove any rubber bands or fastenings that secure your herbs in their bundles when you buy them. These things can damage your herbs. 
• Wash soft herbs in cool water to remove dirt and grime. You can do this in a large bowl until the water runs clear. 
• Dry the leaves well in a salad spinner or by putting them on paper towels/linens and then patting them dry.
• Trim about one inch from the bottoms of the stems. 
• Add the herbs stem side down in water, just like you would a bouquet of flowers. Fill a large glass about one-third of the way with water and place the herbs in the jar. Make sure the leaves do not touch the water.
• Cover herbs and the jars of water they are in with recycled bags, tucking the bags under the glass to create a tent. 
• Place them just like this in the fridge, changing the water every few days to extend longevity.

What About Basil?

Unlike cilantro, parsley, or mint, basil is very delicate and not meant for the fridge. Trim the basil stems at a 45-degree angle about one inch from the bottom. Fill a jar about half-way with water and put the basil bunch in the water, ensuring the leaves don’t touch the water. Cover with a plastic bag so that it loosely fits over the bundle in the jar. Store at room temperature and trim the stems/change the water every few days. 

How To Store Hardy Herbs

Just like soft herbs, you can store hardy herbs in the fridge. Begin by washing the herbs to remove any grime or bacteria before you do anything else, and then follow these next steps:

• Once you wash and pat the hardy herbs dry, trim about an inch off the stems. Wrap or roll the herbs in damp paper towels so that you cover them completely. 
• Place the wrapped herbs in plastic sandwich bags and store them in the fridge. 
• Without special care, hardy herbs tend to last longer in the fridge than soft herbs do. You can store them in a plastic container in the fridge if you don’t want to use plastic bags. 
• If you keep these herbs in the little plastic containers they are often sold in, they’ll last about one week in the fridge.

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Can you imagine a life without pickles? You probably can if you dislike them, but that signature briny crunch out of the jar is on another level of delicious. If you are like most people, you probably associate the word “pickle” with the classic cucumber variety. There are many other pickled foods, including various fruits and vegetables. 

Natural pickling and fermentation are traditional forms of food preservation, enhancing the quality of foods. Fermentation is an external, predigestion process that converts complex nutrients into simpler ones. Common fermented foods include sourdough, vinegar, and wine. Pickling is a more controlled form of fermentation that uses salt and examples include miso, sauerkraut, and olives. 

What Are The Health Benefits Of Eating Pickled Foods?

Pickled and fermented foods are some of the most common sources of probiotics. When eaten in conjunction with prebiotics, you can help create the best environment for gut microbes to flourish. The gut also houses the enteric nervous system, which is a second nervous system. Eating pickled and fermented foods can help support the connection between shared cells from both of these systems. 

Eating naturally pickled and fermented foods can encourage the healthy growth of gut microbes. That process can help prevent the growth of unwanted or unhealthy microbes from developing. Pickled and fermented foods can also help to suppress inflammatory responses commonly associated with allergies, cancer, and cardiovascular disease. Because of that, fermented foods may aid immune function. Plus, pickled and fermented foods tend to contain a high concentration of vitamins, including vitamins A, C, and K. Pickles are especially high in those vitamins because water is drawn out of the pickles by the salty brine. 

A few studies found that some vinegar-based brines in pickles may help stabilize blood glucose levels. By regulating blood glucose levels, you help prevent feelings of intense hunger. You also help to curb blood sugar spikes, which can lead to energy crashes. 

Nutritional Value Of Pickles

Like most vegetables, pickles are mostly water and contain very little protein and fat. They have a high concentration of vitamins because the salty brine draws out the water from the pickles. Although the nutritional value varies from pickle jar to pickle jar, the average whole dill pickle contains the following:

• 20% of the recommended daily intake (RDI) of vitamin K
• 3%-4% of the RDI of vitamin C
• 6% of the RDI of calcium
• 2% of the RDI of potassium
• 1% of the RDI of vitamin A

Pickles also contain phosphorus, folate, and are great sources of beta-carotene. Studies indicate that beta-carotene can help lower the risk of several chronic conditions, including type 2 diabetes and age-related macular degeneration. If you want to learn how to make pickles, read on for four amazing recipes. 

Fermented Dill Pickles

Eating fermented foods is highly beneficial for your digestive health. Dare we say that these pickles are better than your granny’s homemade ones? You be the judge!

Click here to start pickling them pickles. 

Homemade Dill Pickle Sauerkraut

Get ready for a recipe that will help improve gut health. Not only is it easy to make, but it is also 100% Full Body Cleanse Approved.

Click here to start pickling that kraut. 

Easy Raw Refrigerator Pickles

Attention cleansers: You finally have a raw vegan pickle recipe! Once you make these, you’ll be wondering where they were all your life.
Click here to start pickling them pickles.

Homemade Pickled Red Onions

This easy pickled red onion recipe is about to be your new favorite topping to a variety of dishes. Here’s a tip: they go great on tacos!

Click here to start pickling them onions. 

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Most people are suckers for pasta, or Italian food in general. It is comforting and very easy to eat too much of it. What happens after scarfing down bread, pasta, cheese and meat? Typically, you feel like a as bloated as a balloon that is on the brink of popping. The body tends to crash after a meal like that because of all the carbs, which is why we love zoodle recipes. You can feel full after eating zucchini noodles and not experience that bloated pasta belly!

Zucchini is very low in calories, but offers a decent amount of protein and fiber, both of which help you feel full. Food data indicates that zucchini exhibits high antioxidant activity, offering carotenoids like zeaxanthin, lutein, and beta-carotene. These antioxidants may benefit the skin, heart, and eyes, and even offer protection against certain types of cancer. Although yellow zucchini may contain slightly higher levels of antioxidants than the green variety, you can still absorb a lot of nutrients from green zucchini.

As with all zoodle dishes, the sauce is what brings it home. You’ve seen the raw marinara, Alfredo, and pesto sauces on our website, but we don’t think you’ve seen a sauce like this. The creamy dill sauce offers a rich, thick consistency and slightly tangy, slightly sweet flavor profile. Dill is a powerful herb, but it doesn’t overtake the entire dish. The rest of the ingredients in the sauce create a pleasant balance that makes it something you just can’t get enough of!

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Tahini is having a moment right now, and we love it because it is an excellent way to add more satiating fats to a dish. Not only do tahini sauces add a creamy, slightly nutty flavor, but they also help you feel full and absorb fat-soluble vitamins from the rest of your meal. Although tahini doesn’t have a neutral flavor, it does lend itself to an assortment of dishes. Incorporate it into dressings, sauces, condiments, or even desserts!

You only need seven ingredients to make this sauce, most of which you probably have in your pantry or fridge. You may have to go purchase the fresh parsley and dill, though. If you cannot find dill or you prefer the flavor of other herbs, feel free to substitute them in. Great substitute herbs include mint or cilantro, but keep in mind that they may alter the flavor slightly. And if you don’t have grade A maple syrup, you can always replace it with raw agave nectar.

The thing we love about this tahini herb sauce is its versatility. Use it to add more flavor to grain bowls or drizzle it over roasted vegetables (once you finish cleansing, of course). It also works great as a dip for raw vegetables. Forget unhealthy, fattening ranch and use this sauce instead! Lastly, you can use it as a sandwich spread or even add a little water to help thin it out and use it as a salad dressing. The possibilities are endless!

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The best thing about this rainbow carrot slaw, besides how beautiful it looks, is the sweet and slightly citrusy flavor profile. You don’t have to worry about the fennel in this recipe because it doesn’t outshine the other ingredients. Grating the fennel bulb or slicing it thinly helps tame the intensity of raw fennel. Plus, the aromatic dill vinaigrette asserts itself as the flavor champion. It is truly one of the best dressings you’ll ever have.

The important thing to remember when making this carrot slaw is to grate all of the ingredients on the largest grater setting. Using the small side of the grater will result in a mushy slaw. You want a slaw to be crunchy! Now if you are really lazy, you can use a food processor to chop all of the ingredients. If you have a sharp grater, though, you should really choose that option.

Since the slaw dressing has a decent amount of mustard powder, it will be very aromatic and flavorful. The mustard flavor pairs beautifully with the aromatic dill and sweetness of the carrots. The slightly bitter cabbage also helps to absorb a lot of the dressing, meaning you can enjoy dressed slaw a few hours after preparing it. Should the dressing be a little intense for your palate, you can add a teaspoon or so of raw agave nectar to help tame the assertive flavors.

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Perhaps the crunchiest duo in the salad game, cabbage and cucumber are hydrating, refreshing, and low in calories. Although this recipe is very basic, it is quite popular in various cuisines, especially as a side dish. Not only is this salad easy to make, but it also preps well, meaning that you can make it ahead of time to bring to a picnic. We aren’t saying that picnicking is the most popular winter activity, but we’re just saying it’s a possibility when the weather permits.

Although this salad has a short ingredients list, it manages to feed a small family as a side dish. If you are cleansing, then you can enjoy the entire salad, or half of it, as your full entree. Just make sure that the cabbage you choose is bright green with tight, crisp leaves. You don’t want a head of cabbage that looks damaged and withered. As for the cucumbers, Persian cucumbers work best because they are perfectly crunchy and offer a bright flavor. English cucumbers work well, but they aren’t as crispy as hot house or Persian cucumbers. Finally, the addition of freshly chopped green onions and dill gives this salad an added depth of flavor and powerful aroma that entices your taste buds.

What would a salad be without a dressing? Just a bowl of ingredients, is the correct answer. Whisk together a few simple ingredients to make a flavorful vinaigrette. Olive oil plumes as you whisk it with raw apple cider vinegar, sea salt, and pepper. Should you feel so inclined, add some paprika, garlic powder, and onion powder to your vinaigrette to spice it up. That’s your decision, though. Don’t be afraid to get creative!

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