A lime vinaigrette goes great on a lot of Mexican-themed salads or bowls. Whether the base of your entree is a bed of leafy greens or quinoa and black beans, this dressing will wake up the ingredients. By that, we mean that the acidity of the lime juice and pungent nuttiness of the cumin make your bowl or salad come alive. Plus, you can easily whip up a batch of this dressing in a pinch; you just need the ingredients and a jar.

Unfortunately, you cannot rely on your blender to do the majority of the work for you when making this dressing. Well, you can if you want, but the dressing will turn a vibrant green. We prefer the different textures that this lime vinaigrette has, especially when you get some finely diced jalapeño and chopped cilantro in your salad bite. Don’t worry, though, this vinaigrette is far from the spiciest thing you’ll eat. Although there is some spice, the lime juice and maple syrup do a great job to cut the heat. After all, this dressing calls for the juice of three to four limes, so the flavor is quite zesty.

Once you prepare all of the ingredients, add all of them to a jar, seal the lid, and shake well to combine. Make sure to refrigerate for about 15 minutes before using for optimum flavor. Allowing the jalapeño and garlic to sit in the lime concoction helps to cut the spice of the jalapeño and the allium flavor of raw garlic. Just make sure to give the dressing a good shake before you dress your salads or bowls.

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This is an easy dressing that you’ll want to put on every salad. Although it has a spicy kick, this vinaigrette bursts with herbaceous, zesty flavors. And if there is one thing we know…it’s flavor. This vinaigrette is an unusual departure from the traditional dressings you know and love, but that is why we love it. We are of the mind that you need to experiment with as many flavors and foods as possible. So if you bought a jalapeño and can’t figure out how to use it, try this recipe. Plus, it works great as a dipping sauce or marinade!

When it comes to dressings, it is essential to know the foundation of what makes a great vinaigrette. Whether you make a classically simple variation or an exciting one like this, you will usually find similar ingredients in all recipes, most of which include:

• Olive oil: Any vinaigrette worth its salt will have a great oil that binds the ingredients together. You can use avocado oil or grapeseed oil, but olive oil is an excellent choice.
• Acid: Acid usually comes in the form of vinegar or citrus. Sometimes, you use a little of both, as is the case in this recipe.
• Salt and pepper: A must-have duo for dressings, plain and simple.
• Herbs: Fresh cilantro in a dressing is a game changer, but you usually see chives, parsley, basil, or oregano as common vinaigrette ingredients.
• Garlic or onions: Because raw garlic and onion have a strong flavor, use a light hand with these ingredients, so you don’t overwhelm the dressing. You can always use garlic powder or onion powder for a more mild flavor.

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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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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.

Chapters:
0:00 Intro
0:04 Ingredients
0:08 Lemon
0:10 Grated Ginger
0:17 Grated Garlic
0:24 White Miso
0:34 Lemon Juice
0:43 Miso Water
0:44 Coco Aminos
0:47 Dijon Mustard
0:50 Tahini
0:59 Maple Syrup
1:05 Pour Dressing
1:11 Bon Appetit

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Simplicity is the key ingredient in this simple recipe. You don’t need a long list of ingredients to create a flavorful, nourishing recipe. That is why we love these fermented carrots, which are 100% raw vegan and acceptable for cleansers to enjoy. Unlike pickled recipes, this recipe doesn’t contain any vinegar. You only need sea salt, warm water, an optional garlic clove, and the carrots, of course. What you will need, however, is a sealing option. Two sealing options include the Pickle Pipe and the Fido Jar.

The Pickle Pipe is a zero fuss, easy to clean, affordable option for anyone looking to get into the fermentation game. The Pickle Pipe creates a seal with with a simple silicone disk, along with the metal ring that comes with the jar. The “pipe” portion of the silicone disk has an opening that only pressures open as the gasses build up inside the jar. That’s why this is great because you just set and forget!

The Fido Jar creates an incredible anaerobic sealed environment and is equally as easy to clean as the Pickle Pipe. There are no crazy parts to clean and you can line up the jars in the kitchen to ferment. You do have to “burp” the jars every day to help let the gasses out, but they work efficiently. You just can’t set and forget them like the Pickle Pipe.

There are other fermentation jars that you can use, but these are very easy to use. You can use air-lock lids or traditional fermentation crocks.

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What are enzymes and how do they benefit the body? They are biological catalysts that accelerate certain chemical reactions in the body. Think of an apple that starts to turn brown from air exposure. Well, that is because enzymes in the apple react to the oxygen present in the room. There are other enzymes that are particularly beneficial for digestive health, breaking down the food you eat and aiding nutrient absorption. 

You can obtain enzymes from a variety of sources, including supplements and foods. Nutritionists encourage people to consume foods that are rich in digestive enzymes as they optimize digestive health. Of the many enzymes in existence, there are three primary types of digestive enzymes, which work to break down macronutrients: 

• Amylases work to break down starches, which provide most of the energy that the body uses.
• Proteases help the body break down proteins, contributing to the repair and growth of bodily tissues.
• Lipases help the body digest fats and break down triglycerides into fatty acids and glycerol. 

You can obtain most digestive enzymes from fruits, vegetables, grains, nuts, and many other foods. Continue reading to learn about great foods that are rich in digestive enzymes. 

Papaya

You may or may not be familiar with papain, a protease enzyme that aids protein digestion. Initial research indicates that papain may relieve heartburn and treat symptoms such as bloating and constipation. Although papain is available in supplement form, you can easily obtain it by eating some papaya cubes. Just make sure that you don’t eat too much. 

Bananas

Similar to honey, bananas contain amylase, which works to break down starch into sugars. Amylases are also responsible for sweetening bananas as they ripen, according to a 2016 study. Bananas also contain maltase, which breaks down malt sugars, food starches, and absorbable glucose. Research indicates that green bananas seem to be the most beneficial sources of digestive enzymes. Although some cereals contain small amounts of maltase, bananas are better and more nutritious whole-food options. 

Avocados

A 2016 review found that avocados are great sources of lipase. As stated earlier, lipase works to break down fats into smaller fatty acids, which the body can absorb more easily. The pancreas makes lipase, however, eating avocados can support digestion in other ways, as they are high in healthy fats and fiber. 

Garlic

If you love garlic, you are in luck! Keep the vampires and bloating at bay because garlic is rich in alliinase, which researchers have linked to lower blood pressure levels. Not only does that make alliinase a great enzyme for digestive health, but also for people at risk for heart problems. 

Pineapple

Pineapple contains bromelain, a protease that works to break down proteins during the digestive process. Bromelain may also reduce sinus and nasal inflammation, and some studies indicate that it aids wound healing and immune function. On top of all that, researchers note that bromelain exhibits antimicrobial properties, which have proven to fight Candida albicans, a bacteria that may cause fungal infections. 

Honey

Studies show that honey is one of the most potent enzymatic foods in existence. Raw organic honey contains diastase, amylase, glucose oxidase, alpha-glucosidase, and invertase. Similar to amylase, diastase works to break down starch by turning it into sugars. More research is necessary regarding the amount of honey you should consume for optimal digestive health. 

Kimchi

Kimchi, among other fermented foods, is great for the digestive system. It is a great source of lipase, protease, and amylase, all of which form during the fermentation process. Not only does that enhance the nutritional value of kimchi, but it also works to optimize digestive health.

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We always like to say that people who do not like salads just haven’t found the right dressing yet. A great dressing is something that you can enjoy on salads, bowls, tacos, entrees, or even as a dip. You love it so much that you want to drench everything in it! That’s how we feel about this garlic sunflower seed dressing, which is 100% raw vegan and gluten-free. It looks like ranch, but tastes way better and offers more nutrients.

If you have a nut allergy, sunflower seeds can be great alternatives to cashews, which you commonly see in raw vegan creations. That is especially true when making raw cheeses, dressings, sauces, and more. Not only are sunflower seeds fairly inexpensive, but they also exhibit an impressive nutritional profile. In fact, sunflower seeds are high in protein, healthy fats, and antioxidants, which work to protect your cells from damaging free radicals. Sunflower seeds also contain magnesium, potassium, fiber, and oleic and linoleic acids. Some studies even found that they may aid in efforts to lower blood pressure and serum cholesterol levels!

The reason that you soak sunflower seeds prior to blending them is to yield a smoother consistency. Soaked sunflower seeds blend more easily, which is great if you don’t have the most high-speed blender. You can also make this dressing in the food processor if you prefer that method, or you simply don’t trust your blender. We hope you enjoy this dressing as much as we do!

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Canned condensed soup is very popular around the holidays. There are also people who enjoy these creamy soups year round, but they are incredibly unhealthy. They are filled with unhealthy fats, excess sodium, added sugars, and too many preservatives to count. If you are vegan or dairy-free and want to enjoy these soups, good luck because they do not really exist. That’s why this article is dedicated to providing you with a how-to guide on how to make vegan condensed soup substitutes. 

In this post, we will share all of the best cream of soup tips, tricks, and recipes for gluten-free, vegan versions. When you have these available to you, many culinary feats become possible. You can make vegan pot pies, green bean casserole, and who knows what else. These vegan substitutes will truly enhance your winter comfort food game in more ways than you know. 

The key to “veganizing” classical non-vegan casseroles is to use vegan condensed soup substitutes. You can make a big batch and freeze what you don’t need. Whenever you do need some, simply defrost it and it’ll be good to go!

What Is Condensed Soup?

Condensed soup is basically just regular soup that you cook or simmer down until almost all of the water has boiled out. That yields a thick soup that you can later reconstitute with water or milk. Campbell’s Soup Co. created this concept back in 1897, and this revolutionized the soup industry. Condensed cream soups have been the basic recipe of butter, wheat flour, heavy cream, and whatever “cream of” ingredient is in the title, for example, mushroom, broccoli, or chicken. 

The vegan substitutes in this article break all the conventional rules. They only contain natural ingredients and they don’t include flour, cream, and butter. Plus, you don’t have to wait hours for your pot of soup to boil down!

What You’ll Need To Make Condensed Soup Substitutes 

There are some different recipes in this article, but the basic ingredients you’ll need are as follows:

• Water
• Red lentils (dried, not canned), which give the soup that almost gelatinous, “cream of” consistency
• Flavor, which will depend on the variation you make
• Raw cashews add great creaminess and fat to condensed soups. You can also replace raw cashews with raw sunflower seeds if you have a nut allergy. Just make sure to add one tablespoon of olive oil to the blender if you use seeds. 

How To Make Healthy Vegan Condensed Soup

The process to make the soup is very simple, but the soup can take a little while to set. You can easily make a double batch of condensed soups and freeze some for later. In general, the following steps will yield excellent vegan condensed soups:

• Step 1: Add all of the ingredients to a medium saucepan and bring to a full boil. Reduce the heat to low and simmer (covered) for 10 minutes. You basically want to overcook the lentils and soften the cashews.
• Step 2: Carefully transfer your soup mixture to a high-speed blender and start blending on low, slowly increasing the speed to blend the ingredients into a creamy consistency. 
• Step 3: Once your mixture is luxuriously creamy, transfer it to three or four eight-ounce mason jars and screw on the lids. Make sure to take precautions as the when you do this and once the soup has completely cooled, press down on the center of the lid to seal the jar tightly. 

Vegan Substitute For Cream Of Chicken Soup

Get ready to make vegan renditions of classic casseroles from your childhood with this recipe. It is perfectly healthy, dairy-free, and vegan, and it comes together in just about 20 minutes with five simple ingredients.

Ingredients:

• 2.5 cups water
• 1/2 cup dry red lentils
• 1/3 cup raw cashews
• 3 tablespoons vegan bouillon powder
• 1/2 teaspoon sea salt

Instructions:

• Add all of the ingredients to a saucepan and bring to a boil. Once boiling, reduce to simmer, cover, and continue cooking over low for 10 minutes. 
• Transfer the mixture to a blender and blend until smooth, stopping to scrape the sides as needed.
• Pour the mixture into eight-ounce mason jars and screw on the lids. Let them cool completely before placing them in the fridge or freezer for future use. 

Vegan Cream Of Potato Soup

Dairy-free condensed cream of potato soup is great to thicken other soups, stews, casseroles, and creamy sauces. 

Ingredients:

• 2.75 cups water
• 1.25 cups potatoes, peeled and cubed
• 1/2 cup dry red lentils
• 1/3 cup raw cashews
• 1 tablespoon dried onion
• 1/2 teaspoon garlic powder
• 1/2 tablespoon sea salt
• 1/8 teaspoon celery salt

Instructions: 

• Add all of the ingredients to a saucepan and bring to a boil. Once boiling, reduce to simmer, cover, and continue cooking over low for 10 minutes. 
• Transfer the mixture to a blender and blend until smooth, stopping to scrape the sides as needed.
• Pour the mixture into eight-ounce mason jars and screw on the lids. Let them cool completely before placing them in the fridge or freezer for future use. 

Vegan Cream Of Mushroom Soup

This is a much healthier alternative to the canned variety that you are familiar with. It works great with crockpot or casserole recipes, boasting incredible depth of flavor. In fact, you’ll be shocked at how similar it tastes to the original!

Ingredients:

• 2.5 cups water
• 1 cup mushrooms, chopped
• 1/2 cup dry red lentils
• 1/3 cup raw cashews
• 1.5 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon celery salt

Instructions:

• Add all of the ingredients to a saucepan and bring to a boil. Once boiling, reduce to simmer, cover, and continue cooking over low for 10 minutes. 
• Transfer the mixture to a blender and blend until smooth, stopping to scrape the sides as needed.
• Pour the mixture into eight-ounce mason jars and screw on the lids. Let them cool completely before placing them in the fridge or freezer for future use.

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If you are looking for a few healthy options to have as side dishes at your Thanksgiving feast, welcome to your one stop shop. Not only are these recipes much lighter than traditional Thanksgiving sides, but they are also sure to impress your dinner crowd. We are all about easy, healthy, and foolproof recipes! There is no need to complicate things on a day that is bound to have a little bit of stress.

A perfectly golden, roasted turkey is typically the star of the show at the Thanksgiving table. The truth is, though, having a great assortment of side dishes can make or break your big meal. The best side dishes even outshine the turkey, provided they have the right amount of flavor! That is why executing your textures, flavors, and colors is paramount for the best Thanksgiving side dishes.

In this article, we will not provide mainstays like mashed potatoes or roasted Brussels sprouts. You probably have recipes for those items, or you already have your preference on how to make them. Instead, we want to lighten what is a classically heavy meal and provide you with vegetable-forward dishes that offer lots of nutrition, and even more flavor. Even though they may be root vegetable or squash dishes, they are still much lighter than fattening sides you usually see at the table.

Rainbow Roasted Carrots With Maple Tahini Sauce

What a great side dish for the upcoming holiday feast! These roasted rainbow carrots with maple tahini dressing boast big time flavors! Don’t forget the freshly chopped parsley and pomegranate arils for extra flavor and flair.

Click here to make the recipe. 

Baked Butternut Squash Fries

Crispy on the outside and sweet and soft on the inside, baked butternut squash fries are a great low-carb, healthy side dish to bring for Thanksgiving. Don’t forget to make the lemon garlic dipping sauce that accompanies the fries!

Click here to make the recipe. 

Herb-Roasted Acorn Squash

We don’t want to sound overconfident, but this is a near perfect recipe. Roasted to perfection, you just can’t get enough of this squash, which goes above and beyond the typical combination of butter and brown sugar. This recipe takes an herbaceous turn to play off the squash’s inherent sweetness.

Click here to make the recipe. 

Sautéed Garlic Green Beans

Get ready to experience green beans like you’ve never experienced them before. Perfectly blistered with an amazing garlicky punch, these green beans are far from that creamy, fattening casserole that grandma makes. Full of flavor and easy to digest!

Click here to make the recipe. 

Baked Parsnip Fries

Paleo, Whole30, and nightshade-free, these baked parsnip fries are the perfect side dish for your Thanksgiving spread. If you feel like going the extra mile, consider making your own ketchup or dipping sauce from scratch to pair with the fries. 

Click here to make the recipe. 

Holiday Honeycrisp Salad

It’s rare that a salad makes it to the Thanksgiving spread, but let’s change that this year. Gorgeous, refreshing, crispy, zesty, and slightly sweet, this holiday Honeycrisp salad will go great at your big holiday feast, or even a regular weeknight dinner.

Click here to make the recipe. 

Mashed Butternut Squash

You’ve never seen a butternut squash recipe like this one! This mashed butternut squash is creamy, comforting, and exhibits subtly sweet and earthy flavors. This is an excellent last-minute dish because it requires very little cooking effort on your part. Just have a sharp knife and be careful when cutting the butternut squash in half.

Click here to make the recipe.

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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.

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