Mornings can be a whirlwind, especially if you are dealing with work deadlines, school runs, or the general hustle and bustle of life. Finding a breakfast that is both healthy and easy to make in a timely fashion can be quite difficult. That’s why we always recommend chia pudding to those with busy schedules. You can easily prepare it the night before and it’s ready to go in the morning. Just take it out of the fridge, put on your optional toppings, and enjoy on the go. So if you are looking for a breakfast that is both delicious and nutritious, make this chia pudding that is 100% customizable. Let’s take a look at the featured ingredients in this recipe:

• Chia seeds: Without these tiny black seeds, you have no recipe. They are responsible for the pudding’s thick, tapioca-like texture. They absorb liquid and expand to create the pudding and are naturally rich in omega-3 fatty acids, fiber, protein, and other vitamins and minerals.
• Homemade almond milk: This is an essential liquid to have if you are on the raw vegan diet. Not only is it easy to make, but it also tastes way better than any store bought almond milk you’ve had. Homemade almond milk also provides more nuttiness, which complements the other ingredients beautifully.
• Cinnamon: This aromatic spice provides a comforting warmth to this chia pudding. It enhances the flavor and offers some potential healthy benefits, including antioxidant and anti-inflammatory properties.
• Vanilla extract: Make sure to buy the alcohol-free pure vanilla extract, as the regular stuff can contain unnecessary sugars. A touch of vanilla extract adds a subtle sweetness that rounds out what the cinnamon and maple syrup bring to the table.
• Pure maple syrup: A natural sweetener that brings a non-chemical sweetness to the chia pudding. It has a touch of warmth that complements the cinnamon and a little goes a long way.

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A smoothie is one of the easiest things to make if you are trying to be a healthier person. Throw a bunch of ingredients into a blender, flip the switch, blend until smooth, and then enjoy. It takes all of five or so minutes for it to come together, especially if you are quick at prepping ingredients. Plus, you can load them with vegetables, fruits, nut butters, plant-based milks, and more in order to pack the smoothie with as many nutrients as possible. There is truly no better feeling than knowing you have a belly full of amzing nutritious ingredients!

This mango kale smoothie only contains four ingredients. Because it is packed with fiber, protein, omega-3s, vitamin C, vitamin K, folate, and complex carbs, it makes for a great breakfast. It is perfect whether you are raw vegan, Paleo, gluten-free, vegan, vegetarian, or literally any person with any diet. You cannot go wrong by drinking this smoothie! Just make sure that you remove the ribs from the kale before adding them to the blender. The ribs, or thick central stems, are very bitter and fibrous, so your smoothie will have an off-putting flavor if you include them. You also need to blend on high to ensure you don’t have any kale pieces floating around in your smoothie.

Now, if you are not a mango person, you can replace the mango with a banana. You can replace the kale with spinach if you do not enjoy kale. Consider adding a tablespoon of chia seeds or hemp seeds for a boost of protein and healthy fats. Those are all optional choices, as the smoothie is delicious as is. Whatever you do, just enjoy being healthy!

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If you let summer end without making these creamy peach pops, then you didn’t fully live this summer. Peach popsicles are a great summer dessert for the entire family to enjoy. They utilize fresh peaches, which have a lovely natural sweetness and subtle tartness. Just make sure the peaches are not overripe, or else you may have some questionably flavored peach pops. Think of these like healthier versions of creamsicles, in that they are free of dyes, added sugars, and preservatives.

The homemade almond milk is the creamy element, so make sure that you have that prepped and ready to go before you start blending the peaches. You’ll also need to acquire popsicle molds if you don’t already own them. You may not know which molds to get, but we encourage you to buy the silicone molds. Some of these molds already have the included tops so that you do not have to purchase popsicle sticks. Plus, these molds do not crack when you try to remove the peach pops from them. Just run them under a little warm water and they’ll pop right out!

If you want to get a little fancy, feel free to add some fresh peach slices to the popsicle molds. That will add another level of flavor and texture to these already delicious peach pops. If you like this recipe and want to see more like it, make sure to leave a comment or shout out the recipe on social media. We love to see when people make the recipes we post!

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Peaches have a very short season, so we encourage you to get your hands on them right now. Squeeze as many peachy delights as you can into your diet during the summer months. Trust us when we say that you won’t regret it. This green smoothie is more like a creamy milkshake than it is a smoothie. It energizes the body and powers it with pure plant goodness. If you don’t have the time to make your own almond milk, feel free to use filtered water, although that will make it less milkshake-like. You can also use homemade cashew milk if you prefer the flavor.

This smoothie only has four ingredients: homemade almond milk, peaches, spinach, and orange. Spinach is a powerhouse of a leafy green, offering magnesium, iron, protein, fiber, folate, vitamin K, and antioxidants. The peach, which you should pit, cube, and freeze ahead of time, is the source of sweetness in this recipe. Peaches are rich in a variety of vitamins and minerals, such as fiber, vitamins & C, potassium, niacin, copper, magnesium, phosphorus, and some B vitamins. While peaches are highly impressive from a nutritional standpoint, they are purely delicious, especially during peak season.

The homemade almond milk is the ingredient that makes this smoothie taste more like a milkshake. Homemade is just better! It offers a subtle nuttiness that complements the peaches and spinach. Finally, the orange offers lots of vitamin C and a hint of sour, which is refreshing break from the sweet, succulent peaches. Make it and let us know if you like it so that we can post similar recipes!

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Longer days and warmer weather can mean only one thing: cooling, sweet treats become quite heavenly. The cold is a beautiful welcome from the intense dry or humid heat, depending on where you live. The combo of chili, lime, and mango brings those summer sensations together in one cooling and delicious treat. Your taste buds get hit with a subtle heat from the chili powder, while those citrusy bits of energetic lime zest remain with you as the sweet and tropical mango coats the tongue. To create a luxurious texture and creamy undertone, you have the nutty, homemade almond milk.

There are many reasons to love this recipe, one of them being the fact that this only contains five ingredients. Unlike a mango sorbet from the grocery store, this recipe does not contain copious amounts of sugar per serving. The sweetness primarily comes from the mango, which you cube and freeze overnight prior to making this recipe. Because the lime juice and zest bring a tangy acidity and the chili brings spice, we added a touch of maple syrup. You can start with a little less maple syrup and increase the amount from there.

In order to create a more pleasant eating experience, make sure that you blend everything until smooth and creamy. You don’t want any frozen mango chunks in the sorbet! Using a high-speed blender is a possibility, but you may have an easier time creating a smooth and creamy consistency. Whichever kitchen appliance you use to make the sorbet, make sure that you scrape down the sides of the processor/blender to fully incorporate all the ingredients. When ready to serve, feel free to dust with some chili powder or add a squeeze of lime.

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Don’t want to make a smoothie on the raw vegan diet? There are other options, like chia pudding, that change up raw vegan breakfast game. Not to mention, chia pudding is an incredibly filling dish that is highly versatile. Given that blackberries are in season during summer, we decided to make this recipe with fresh blackberries. If you don’t have access to fresh blackberries, feel free to use frozen blackberries, so long as they are free of added sugars and preservatives. We just recommend that you thaw them prior to blending with the other ingredients.

One ingredient that will catch your palate by surprise is the freshly grated ginger. It’s a little kick that beautifully complements the sweet and tart blackberries. If you have an aversion to ginger, for some strange reason, feel free to omit it from the recipe. It is highly beneficial for the body, though, offering lots of antioxidant, anti-inflammatory, and antibacterial properties. All of those active compounds work to enhance immune function, but the blackberries also contain beneficial antioxidants that aid immunity. The choice is yours, regarding ginger.

One last thing to note: you do not have to use homemade almond milk if you do not enjoy almond milk. You can make your own cashew milk, pecan milk, walnut milk, or even sunflower seed milk if you prefer those varieties. Just make sure that you do not use store bought nut or seed milks for the chia pudding. Most store bought varieties contain added sugars, thickening agents, and preservatives.

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You know what’s unfortunate? It’s the fact that papaya does not get a lot of love during the summer months. Papaya is a delicious, must-try fruit that is naturally sweet and creamy. When you blend the papaya with the homemade almond milk, chia seeds, and other ingredients, the result is a smooth chia pudding that is almost less chia and more pudding. That means that if you tend to steer clear of chia pudding because of the lumpy, tapioca-like texture, this recipe is for you.

Besides being incredibly tasty and tropical, papaya is a nutrient-dense fruit. Research indicates that papaya may improve everything from blood glucose levels in people with diabetes to blood pressure levels for people prone to heart disease. Many scientists attribute papaya’s benefits to papain, a proteolytic enzyme in papaya. It works to break down proteins into smaller fragments, which is why papain is used as a meat tenderizer. Some research shows that papain may reduce inflammation related to joint conditions, in addition to neuropathic pain from fibromyalgia.

When it comes to choosing your papaya, you do not want a green one, unless you plan on making green papaya salad. There are two main varieties of papaya: Hawaiian and Mexican. The former variety is much smaller, a little more expensive, and packs a sweeter flavor than the larger Mexican papayas, which tend to have a milder flavor. Whichever papaya you choose, make sure to scoop out the seeds first before blending the flesh with the chia pudding ingredients.

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There are many people who love to indulge in cold, sweet treats, especially during the warmer months. There are many variations of “nice cream,” which is what people call healthier ice cream typically made with bananas as the base. When blended, frozen bananas create a smooth and creamy base, so there is no need for churning this raw vegan creation. Using bananas also means that you do not have to add sweeteners, such as agave nectar or pure maple syrup. Plus, the cherries in this recipe provide natural sugars in addition to a subtly tart flavor.

If you are one of those people that likes kitchen toys, consider investing in a cherry pitter. It is exactly what it sounds like: a tool that pits cherries and leaves you with the whole fruit. No need to cut around the pits or bite the cherries in order to remove the pits with your teeth. It’s truly an incredible creation and there is no better time to use it than during the summer when cherries are in season. The cherry pitter also makes freezing whole cherries that much easier.

Now, there are two ways to enjoy this ice cream. You can blend the ingredients together in a food processor and enjoy it immediately after blending into a smooth consistency. It is more like soft serve in that state. If you prefer scoops of ice cream, spoon the blended mixture into a freezer-safe container and place in the freezer for two to three hours. Remove from the freezer and then scoop the ice cream with an ice cream scooper. Just don’t leave the ice cream in the freezer for longer than two to three hours, or else it becomes a little too hard to enjoy.

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If you want to pack a lot of fruits and vegetables into one meal, make a smoothie. If you want to fill up on an assortment of valuable nutrients, make a smoothie. In case the point isn’t clear, we love smoothies, especially one that is as nutrient-dense and delicious as this recipe. This smoothie is packed with protein, fiber, healthy fats, complex carbohydrates, antioxidants, and numerous vitamins and minerals. It is smooth, rich, and creamy just like a milkshake!

Most smoothies use banana as the base with the intension of creating a creamy texture with natural sweetness. This smoothie includes a frozen banana, but it also incorporates avocado, which contributes to the creaminess. Ideally, freeze both the banana and avocado overnight. Make sure to peel and slice the banana and avocado prior to freezing. If you freeze both of these ingredients with the peels on, you will regret it. If you already have some frozen banana or frozen avocado on hand, feel free to include that in the smoothie. You may already have packaged frozen avocado or banana, which you can use as long as there are no added ingredients.

If you are all about the chocolate life, you may want to consider making your own raw vegan chocolate almond milk or cashew milk. The way to do this is very similar to a traditional nut milk recipe, only you whisk in raw cacao powder until smooth. Because raw cacao powder has a bitter taste, you may need to add some extra grade A maple syrup or raw agave nectar to your homemade chocolate milk. If that sounds like a few too many steps, feel free to just add raw cacao powder to the smoothie with the homemade almond milk. Don’t have the energy to make almond milk? Use water instead!

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Popsicles may be the most enjoyable frozen treats for kids, but you can refresh your palate as an adult with these desserts as well. Nothing cools you off like a frozen treat from the freezer on a warmer spring day. Now, the weather isn’t just instantaneously hot just because spring has sprung. That said, it is warming up and there is nothing quite like the newest crave-able popsicle straight out of your kitchen.

Allow us to introduce you to our raw vegan cantaloupe popsicles! Perfectly cleanse-approved and undeniably delicious, these popsicles are based on creamy melon bars, which are commonly made with honeydew. Cantaloupe, however, is a little creamier, and the texture of these pops is more akin to a creamsicle. The only difference is that these popsicles contain three ingredients, not 45 mysterious ingredients, many of which you cannot even pronounce. You can truly taste the difference, and you’ll feel the difference, too!

When it comes to making your own popsicles, we recommend that you use silicone molds. The classic plastic popsicle molds make it difficult to get the popsicles out. Silicone molds make this process so much easier, especially if you run the molds under a little warm water to aid the removal process. Just make sure that the popsicles are completely frozen before you try to remove them. This typically takes about four to six hours, but may require more time. Once you finish your cleanse, you can use coconut milk in place of homemade almond milk. The coconut milk yields a creamier consistency.

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