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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This cucumber salsa is very similar to a classic pico de gallo, but this contains cucumbers. Not only do cucumbers provide added crunch, but they are also cool and refreshing. Due to their water content, cucumbers and tomatoes help enhance you hydration efforts. Think of this salsa as a way to increase your water intake while enjoying something that is highly addictive and subtly spicy. If you do not enjoy spicy dips or salsas, then feel free to omit the jalapeño. Just know that the natural sweetness of the mango and cherry tomatoes balance the heat from the jalapeño.

Yes, jalapeños can be spicy, but there are ways to tame the heat if you cannot handle spice. First of all, you can remove the seeds and the white pith inside to dramatically reduce the spice level. Believe it or not, the most of the heat is in that white pith because it has the highest concentration of capsaicin. The seeds are in direct contact with that pith, so the capsaicin oils transfer to them, which makes people think they are the spiciest part of the pepper. Additionally, to keep your fingers from transferring those oils to your eyes, nose, or other parts of the body, rub some fresh lemon or lime on fingers that touched the jalapeño. After that, wash with soap and water before you start touching your skin.

It only takes about 10 to 15 minutes to chop everything up, but the cucumber salsa comes together quickly after that. In fact, you can enjoy it right away, but it does taste better after you allow the flavors to marinate for an hour or two. Pop it in the fridge and take it out when you are ready to serve. You may not want to make it the night before, or else the cucumbers may lose their crunch. It is so tasty that you can eat it on its own as a salad, use it as a topping for raw tacos, or put it in lettuce leaves to enjoy.

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Clean eating is one of the best ways to aid the body’s natural detoxification processes. When you eat unprocessed, plant-based foods, the body has an easier time processing the food, which aids healthy elimination. As the weather starts to cool down, though, you may be a little timid about eating raw, plant-based meals. The mornings are brisk so smoothies may not appeal to you. Nobody wants to think about juicing with winter on the distant horizon. Fortunately, you can enjoy this carrot ginger soup raw and it’ll help warm up your insides.

Naturally, the carrots color this raw soup a beautiful orange, but carrots don’t warm you up. The provide a lovely sweetness that complements the spicy ginger and raw jalapeño. Those are the two ingredients that will keep you warm, alert, and feeling fresh and clean. Eating dinner can help reduce fermentation, constipation, and other causes of intestinal gas and bloating. Whether you consume fresh, ground, or pickled ginger, it has a warming effect on the body. It can brighten dishes and provides lots of antioxidant, anti-inflammatory, and antibacterial properties that benefit myriad bodily processes.

Similarly, raw jalapeño helps to warm you up from the inside. Unlike ginger, jalapeño tastes spicy. The reason for this is because it contains capsaicin. This plant compound tricks your brain into thinking that you are eating something hot. As you swallow the spicy food, the capsaicin spreads throughout the body, creating a warming effect. That means that every sip of this raw carrot ginger is going to warm you up until you finish the bowl!

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Get ready to meet your new favorite condiment! Meet the delightfully spicy and incredibly creamy jalapeño cashew cream sauce. Drizzle it over salads as a dressing or replace it with ranch as a dip for carrot and celery sticks. When you finish cleansing, you can pour it over quinoa bowls, smear it on rice cakes, or serve with tacos and chips. You can even use it as a dairy-free substitute for mayonnaise.

This raw vegan jalapeño cream sauce has five core ingredients that create a luscious condiment that is more decadent than you could ever imagine. Don’t worry about the subtle kick from the jalapeño because it won’t overwhelm your palate. The nuttiness and creaminess of the cashews help mellow the heat, as does the bright lemon juice. If you do not have fresh lemons, you can use limes if you have them in the kitchen. Garlic gives an added boost of flavor, just like the onion powder, sea salt, and black pepper. Season to taste, but try to go easy on the salt. The lemon juice brings a little acidity to the party as well.

If you want to have a little fun with this sauce, feel free to add a few extra ingredients to adapt this sauce for unique flavors. You can omit the jalapeño, or keep it and add any of the following:

• Parsley
• Cilantro
• Curry powder
• Fresh ginger
• Turmeric powder (would go great with ginger)
• Tahini

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Jalapeños and ranch? Say less and get ready to impress your taste buds. You may just bid adieu to that hidden valley over yonder (wink wink) and embrace a much healthier, homemade ranch dressing with a kick. You don’t have to give up the creamy texture of dairy and oil-based salad dressings or dips! This dressing is oil-free and dairy-free, and it all starts with cashews.

You begin by soaking raw cashews in water for about 20 minutes. This step helps soften the cashews, which makes them easier to blend, and that contributes to a creamier, more luxurious dressing. If you happen to have some roasted cashews on hand, go ahead and use those, but you will need to soak them a little longer than 20 minutes. Using raw cashews also helps you cut down on the salt content, as most roasted cashews typically contain salt. You can, however, rinse salted cashews well to help remove the excess salt.

Enough about cashews, it’s time for the star of the show: jalapeños! Pickled jalapeños add a beautifully acidic and briny flavor to this vegan ranch dressing. Some people prefer the tamed pickled jalapeños because they don’t enjoy spice. You can choose whichever variety of pickled jalapeños you enjoy and add them to your dressing. Finally, make sure to use a high-speed blender, such as a Vitamix, or a food processor to thoroughly blend the ingredients. You don’t want cashew chunks in your dressing. You want a smooth consistency the drizzles beautifully over salads. If you prefer a thicker ranch as a dip, you can add a little less liquid!

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Is it possible to live off dips? Well, that all depends on the dips you choose and the vessels you choose to dunk in your dips. Although it works as a sustainable diet for Martin Short’s character in Only Murders In The Building, solely eating dips is not a healthy way to live. Eating a nutritious, homemade dip, is much healthier than eating a store bought dip, as most jarred salsas and such are replete with preservatives, excess sodium, dyes, and artificial flavors.

We feel lucky to have stumbled on this spicy green cashew dip, which we created via trial and error to get it just right. It is luxuriously creamy, almost like an avocado puree, and bursting with flavor in every bite. It’s almost as if the cashew dip of our dreams was born out of a handful of ingredients! This incredible dip comes together with a mere five ingredients, plus water and a little sea salt and pepper for extra flavor. Raw cashews give this sauce that silky smooth consistency you want from a dip. Just make sure that you soak them for about 40 minutes in warm water for optimum creaminess.

If you shy away from spice, you can omit the jalapeño, or simply add less half of a pepper instead of a full one. Like things extra spicy? Include the seeds from the pepper! You can still taste the spice if you leave the seeds out. The fresh lime juice will help cut the spice just a little and brings out the freshness of the cilantro. Finally, you will most likely need to scrape down the sides of your blender or food processor once or twice to ensure you get an even, smooth dip.

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Tired of the same old dip for your raw veggies? Do you need a little extra kick that elevates your zucchini noodles? This creamy cilantro jalapeno lime sauce has a buttery texture and wonderfully spicy flavor. We could put this sauce on anything. In the words of Guy Fieri, “This is so good you could put it on a flip flop and eat it.”

The great thing about this sauce is that you can eat it during and after your cleanse. It comes together quickly because the only thing you need is a food processor or high speed blender. The food processor is definitely the better tool for the job, though. You’ll impress your own taste buds, in addition to anyone who tastes it. It’s bold, spicy, healthy, and delicious!

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If this doesn’t scream summer flavors, we don’t know what does. Watermelon is a classic summer fruit that can actually help you stay hydrated. The cucumber in this recipe also contributes to improved hydration levels. When you chop up all the ingredients and let them intensify for about 30 minutes, the first bite is like wow. This dip has the perfect balance of sweet and heat.

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This spicy pesto can be used as a sauce, spread, dip, or marinade. We are sure that there are myriad uses for this, but we like it on zucchini noodles or as a dip. Try it out and let us know how you like it.

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These jalapeño poppers pop with flavor and put a little pep in your step. Bake them until you get a nice and crispy top. Serve hot and enjoy!

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