This kale, apple, and pomegranate salad with a raw vegan, creamy tahini dressing is exactly what happens when crunch decides to dress up for dinner. Take a large bunch of kale to form the sturdy, leafy base, and it is massaged just enough to be tender but still proud of its texture. Oh, you don’t know about giving your kale a lovely massage? While rinsing the kale, massage the leaves to help break down the fibrous textures. Diced apples bring crisp sweetness, while pomegranate seeds pop with jewel-like tartness. Finally, a generous scatter of thinly sliced green onions adds a savory bite and added crunch.

Every salad worth its salt requires an incredible dressing. You don’t want to just eat some kale, apples, pomegranates, and green onions on their own! This dressing deserves its own round of applause. Minced garlic pairs up with sea salt, fresh lemon juice, and apple cider vinegar to create a bright, tangy base that wakes up every piece of kale in the salad. This dressing wouldn’t be anything without the creamy tahini, which swoops in to create a luxurious base that is balanced by maple syrup’s mellow sweetness. Black pepper adds a subtle kick, while the water loosens everything into a pourable, drizzle-worthy consistency.

Once you toss everything together, you are ready to serve and enjoy immediately. Kale’s subtle bitterness pairs beautifully with the sweetly tart fruit and rich tahini dressing. It is filling, addictive, and charming enough to steal the spotlight next to any main dish. In short, it’s proof that eating your greens can be equal parts smart and satisfying.

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Forget the candles because this refreshing winter salad is about to brighten your evening. It is a vibrant combination of sweet Cara Cara oranges, tangy grapefruit, sweetly sour Meyer lemons, and crisp, anise-flavored fennel. Not only does it make for a visually stunning salad, but it is also incredibly flavorful and perfectly for any holiday gathering or cozy dinner. The preparation is simple, but the impact it has on your taste buds is impressive.

There is something about the magical combination of citrus fruits and fennel that can make even the gloomiest of days a little brighter. The flavors dance on your taste buds and lift your spirits, transforming your meal into a haven of deliciousness. One of the great things about this salad is that it is foolproof, requiring minimal culinary skills to pull off. It’s so beautiful that everyone will think a Michelin-star chef prepared it. Some people may refer to this salad as sunshine on a plate! Then the generous adjectives start flowing once people eat it.

First thing’s first, you have to prep your citrus. Begin by peeling the citrus oranges, lemon, and grapefruit and then slice them into thin, uniform rounds. Once you do that, make sure to remove all of the seeds. Slice your fennel bulb thinly because that will help minimize the strong anise flavor. For plating, you can either layer the slices on a large platter and pour the dressing over the ingredients, or you can toss everything together in a large salad bowl and serve like that. Either way, it will be delicious.

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Did Christmas come early, or is that just you glowing after drinking this holiday halo in a glass? Our super healthy Winter Green Smoothie offers a pleasant, light relief from all of those holiday cookies, cocktails, and second helpings of everything. It is a vibrant blend that swoops in to restore balance to your winter diet. Don’t think of this as an excuse to eat more junk this season; rather, consider this a part of your healthy eating habits. You can have your treats, but you also have to nourish your body in the process.

Creamy, homemade almond milk provides a luscious base without any added sugars or emulsifiers that are typically in store bought varieties. The fresh ginger brings a gentle zing that actually warms you from the inside out, and it also supports digestion. Ginger is a real seasonal hero, if there ever was one. Cucumber and celery are mostly water, so they add a hydrating benefit to your smoothie. A generous handful of Swiss chard delivers vitamins A, C, and K to support immune function, a much needed benefit while all of those winter germs are making the rounds. Avocado contributes a silky texture and heart-healthy fats to the smoothie, but fear not because it will not make the smoothie taste like guac. The frozen pineapple provides just enough tropical sweetness to make this feel like a treat, not a savory dip.

Yes, you can still drink smoothies during the colder months, especially during the holidays. In fact, it is a smart and delicious way to sneak some more fruits and vegetables into your day. Plus, smoothies give your digestive system a break from heavier foods. It’s like this smoothie is your green insurance policy for the most indulgent time of year.

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The winter months can be a little dark and chilly. Why not invite some color and zest into your life by making a refreshing, seasonal fruit salad? This fruit salad will help brighten any gray, gloomy winter day. It contains crisp apples, juicy mandarins, bright pomegranate arils, soft pear, tart kiwi, and herbaceous mint. Now that’s what you call a bowl of nutrition! This bowl also offers you a little break from all of the heavy holiday dishes that are readily available this time of year. Set your body up for success when you enjoy this for breakfast.

Various cultures have enjoyed fruit salads for centuries, typically adopting whatever fruit is in season. During the winter months, tropical fruits are harder to find, depending on your location. Temperate fruits like apples and citrus varieties take center stage. Pomegranate is also a classic winter fruit that is associated with renewal and abundance, especially in Middle Eastern and Mediterranean cultures. In fact, those cultures use pomegranate arils to brighten both sweet and savory dishes. You’ll love this fruit salad for the following reasons:

• It is quick and easy to make, coming together in less than 15 minutes.
• The bright colors and sweet and tart flavors make it a hit at the breakfast table or holiday gatherings.
• You can make it ahead of time and enjoy it later because it tastes even better after sitting in the fridge for a couple hours.
• It pairs beautifully with chia pudding, overnight oats, or oatmeal.
• You can customize it by using other seasonal fruits that you enjoy.
• It is budget-friendly because it uses seasonal produce items, which are typically more affordable.

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This is a simple yet vibrant, tangy salad dressing made from simple, wholesome ingredients that come together to make one flavorful creation. Smooth and rich olive oil forms the base, while freshly squeezed lemon juice brightens the dressing with a clean, citrusy lift. A touch of apple cider vinegar, will do, as too much can overpower the other ingredients. It also adds extra acidity, ensuring the dressing stays lively and balanced.

In order to create savory depth without tamari or soy sauce, we included coconut aminos in this dressing, as it is not only raw vegan, but also gluten-free and gently sweet. The mild, umami-rich flavor pairs beautifully with nutritional yeast, which contributes an almost cheesy, nutty note to the dressing. Nutritional yeast is especially beneficial for vegans because it contains fortified B vitamins (most notably B12), which can be harder to obtain if you follow a plant-based diet. Its flavor and nutritional profile make it a valuable ingredient for vegan dishes. Mustard powder helps add another dimension of flavor to the dressing, bringing everything together with a subtle tang.

If you are familiar with our recipes, especially our salad dressing recipes, you know that we cannot omit garlic or garlic powder. It adds aromatic warmth, while the kiss of agave nectar provides just enough sweetness to round out the sharper flavors. What you are left with is a versatile, well-balanced dressing that enhances leafy greens, roasted vegetables, grain bowls, or even works as a quick marinade. Whisk all of the ingredients together in a matter of minutes and you will have a truly special creation!

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This vibrant winter salad is all about colors and flavors. It brings together peppery arugula, sweet slices of golden persimmon, juicy pomegranate arils, and thinly shaved purple cabbage, creating a salad that is as as visually stunning as it is delicious. Each ingredient offers a signature flavor that exemplifies the fall and winter seasons. Think of this salad as the end of fall and beginning of winter. The arugula’s gentle, peppery bite balances the natural honeyed richness of the persimmon slices. The cabbage adds a satisfying crunch and hint of earthiness, while the pomegranate arils burst with sweetly tart flavor in every bite.

Beyond the beauty and flavor, the salad offers up an impressive nutritional profile that support cold-weather wellness. Arugula provides vitamins A and K, both of which help to maintain immune function, eye health, and bone health. Persimmons are the unsung fruit of fall that are only available for a limited window, so get them while the gettin’s good. They contain lots of fiber and antioxidants, helping to enhance digestion and reduce inflammation. Pomegranate seeds, also known as arils, are like little bursts of juicy vitamin C and polyphenols. They have been known to support heart health, while purple cabbage provides additional antioxidants and beneficial phytonutrients that may protect against oxidative stress.

What would a salad be without a tasty dressing? Just like the rug in The Big Lebowski, the dressing really ties the room together. It is a silky orange–tahini dressing that infuses the salad with bright citrus notes with a hint of nuttiness. Fresh orange juice adds natural sweetness and acidity, awakening each ingredient in the salad and dressing. The tahini gives the dressing body and a subtle roasted flavor that complements the persimmons and controls arugula’s pepperiness. Make sure to drizzle generously because the dressing transforms the colorful salad into a harmonious, satisfying dish.

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This vanilla cinnamon chia pudding is a creamy, lightly sweet breakfast treat made by soaking chia seeds in a mixture of homemade almond milk, vanilla extract, and a touch of cinnamon. Not to get too scientific, but the seeds absorb liquid and swell to form a naturally thick, pudding-like texture that is similar to tapioca. Cinnamon is a warming spice that helps balance the mellow vanilla flavor, while optional additions like a drizzle of maple syrup, fresh fruit, or nuts create layers of both flavor and texture. Chia pudding seems like a dessert, but it is nutrient-dense and makes for the perfect grab-and-go breakfast.

Chia seeds are naturally rich in soluble fiber, which forms a gel in the stomach, supports digestive function, and keeps you feeling full for longer. The seeds also provide omega-3 fatty acids, high-quality protein, and minerals such as calcium, magnesium, and phosphorus. Combine all of those benefits with wholesome flavorings like cinnamon, which exhibits antioxidant and anti-inflammatory activity, and your chia pudding becomes a well-balanced meal that promotes long-lasting energy, rather than spiking blood sugar. Unlike a lot of breakfasts that rely on refined grains or added sugars, chia pudding derives its sweetness naturally and allows full control over ingredients.

Compared to unhealthy American breakfast classic—think sugary cereals, oversized muffins, pastries, syrup-drenched pancakes, or processed breakfast sandwiches—chia pudding offers sustained energy without the mid-morning crash. Traditional American breakfast foods are generally rich in refined flour, saturated fats, or added sugars. They tend to lack fiber and essential micronutrients as well. Those unhealthy options can elevate blood glucose rapidly, lead to inflammation, and leave you hungry shortly after finishing the food. In contrast, chia pudding contains slow-digesting fiber, healthy fats, and essential micronutrients that nourish the body and help maintain balanced energy throughout the day.

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This ruby-red cranberry smoothie starts with homemade almond milk, which gives it a velvety base and slightly nutty flavor. It also delivers valuable antioxidants like vitamin E, which contributes to glowing skin. The crisp apple adds subtle sweetness and fiber, which encourages optimal digestion and keeps you full between meals. A spoonful of almond butter brings the healthy fats, plant protein, and nuttiness that complements the homemade almond milk. It’s safe to say that this smoothie is not lacking in nutrition!

Because fresh cranberries are very tart, you need a sweet ingredients to balance them. That’s where dates come in and they offer dessert-level sweetness without the inevitable sugar crash, potassium, and they support natural energy. Hemp hearts sprinkle in much needed omega-3 fatty acids, helping keep the brain sharp and heart functioning optimally. This smoothie would not be what it is without cranberries, the tart little overachievers that are antioxidant-rich and help support the urinary tract. Additionally, cranberries bring that signature zing that wakes up every cell in the body.

What you are left with is a refreshing, nutrient-dense smoothie that helps boost immune function, support digestion, and fuel your day with clean energy. Not to mention, this smoothie tastes like a treat without having to feel guilty about enjoying it. Think of this smoothie like the wellness equivalent of wearing a cape….minus the questionable fashion choice. Enjoy sipping your way toward optimal health this winter when you make this smoothie.

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This vibrant vegan pesto made with broccoli stems offers a refreshing twist on an old classic sauce (pesto) while reducing kitchen waste. We say this because people typically discard broccoli stems and only focus on using the florets. The stems offer valuable nutrients and taste incredible, whether you blend them into a pesto, shred them for slaws, or cook them in stir-fries. This recipes calls for blending broccoli stems with basil, garlic, lemon, pine nuts, nutritional yeast, and a handful of seasonings to create a naturally creamy pesto that balances earthiness with subtle sweetness. This smooth, green pesto adheres beautifully to zoodles, spreads easily on sandwiches, or works as a tasty dip for fresh vegetables.

Using broccoli stems in pesto also invites a pleasant yet mild flavor that doesn’t overpower the aromatic basil. They have a firm yet tender texture once you peel them, and they give the sauce body without the need for cheese. That makes this recipe an easy vegan, and even raw vegan, staple for future cooking. Due to the relatively light flavor of the stems, they pair especially well with citrusy ingredients, allowing the fresh lemon juice to brighten the pesto without creating a bitter flavor.

Broccoli stems themselves are generally under-appreciated in most kitchens. They are rich in fiber, which supports digestion and helps you feel fuller for longer, and they also contain many of the same nutrients found in the florets, such as vitamin C, vitamin K, and potassium. Because people typically discard the stems, using them helps reduce food waste while simultaneously stretching your grocery budget. Maybe now that you have this recipe, you can figure out more ways to incorporate them into other recipes you make in the future.

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Do you judge a restaurant or household by the condiments they have? What is the brand and what is the quality of the condiment? Do you love a homemade ketchup, chutney, or dressing? If you answered yes, then you, like us, prefer the preservative-free stuff made with love and care. That’s exactly what this pumpkin seed ranch dressing is: a salad dressing, dip, and sauce that contains tons of nutrients. It may just become a staple around your house!

Ranch dressing is beloved by many people and it is not uncommon for people to have serious opinions about the ranch dressing they enjoy. Usually, the valley is hidden, if you’re picking up what we’re laying down. Unfortunately, most store bought ranch dressings are full of fat, unhealthy inflammatory oils, preservatives, added sugars, and a lot of other problematic ingredients that should not be in a salad dressing. A good ranch dressing should be both creamy and refreshing, packed with herbs and spices, and completely gluten-free, vegan, dairy-free, and low-carb friendly.

Such is the case with this raw vegan pumpkin seed ranch dressing. It uses pumpkin seeds, homemade almond milk, apple cider vinegar, onion, mint or parsley, dried dill, paprika, mustard powder, sea salt, and black pepper. Blend all of those ingredients together to create a lovely sauce/salad dressing/condiment. Make sure that you blend until the mixture reaches the consistency you prefer. If you enjoy a thicker ranch dressing, you can add more pumpkin seeds or less almond milk. Play with those measurements to achieve your desired result.

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