Snack enthusiasts: this one is for you! This is less so a recipe and more so a tutorial on how to properly dehydrate mangos for healthy snacking. If you have been on the hunt for a super tasty raw vegan snack, you clicked on the right recipe. We’re going to dive deep into the world of dehydrated mangos. Trust us when we tell you that they are soft, chewy snacks that’ll hook your taste buds after the first bite. Plus, you only use mango, so you don’t have to worry about processed ingredients or preservatives that are typically in dried mangos that you find in grocery stores.

Why are mangos perfect for your snacking needs? First off, mangos offer a ton of vitamins, especially vitamin A and C, both of which encourage healthy immune function. They also help improve the appearance of the skin, assisting with collagen production. Mangos also contain a lot of fiber, which benefits digestion and can help keep you feeling full longer. That makes these dried mangos perfect for combatting those mid-afternoon cravings! We cannot forget about the antioxidant properties, which work to combat oxidative stress, a process that ultimately lowers the risk of chronic diseases.

Do yourself a favor and make this recipe…like yesterday. Grab some fresh mangos and get started on dehydrating. Just keep in mind that this recipe, like most dehydrator recipes, takes a bit of time. You may need to dehydrate the mangos for 12-14 hours. Just remember that the thinner your mango slices are, the quicker they will dry out. Happy dehydrating and snacking!

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Beauty is a very personal thing. You most likely have a tried-and-true skin care regimen, with a selection of cosmetics that are beneficial to your skin. Is mango butter one of those products? What even is mango butter, and how can it benefit your skin? We cover all of that and more in this article. 

What Is The Deal With Mango Butter?

Made with the oil from mango seeds, mango butter is a topical cream that may help protect against sun damage and even out skin tone. It may also soften the skin and clear up stretch marks. Because it is generally non-comedogenic, it is free of compounds that are known to irritate the skin. If you experience acne, however, avoid using mango butter on the face. Mango butter is also skin-friendly, containing several vitamins known to benefit and moisturize dry skin. 

Helps With Skin Repair 

The nutrients in mango butter, which include vitamins C and E, can help encourage skin repair and protection. One study found that a foot cream made with mango butter was able to completely repair worn and cracked skin in human feet. Study authors noted that mango butter worked effectively as an emollient, providing optimal skin protection and moisture. Vitamin C is also necessary for collagen synthesis and vitamin E balances out vitamin C. One study found that vitamin E increased vitamin C’s efficacy eightfold! Additionally, vitamin C regenerates vitamin E after the latter scavenges for free radicals, a step that further reduces oxidative stress. 

Does Not Clog Pores

Working as an emollient to provide a protective barrier on the skin, mango butter does not, in fact, clog your pores. Researchers note that mango butter melts into a light oil that does not leave your skin feeling greasy. As we mentioned earlier, mango butter is considered non-comedogenic, so it is great for all skin types. It also has a mild, some might say undetected, smell, so people who are sensitive to aromas may prefer it to other scented butters. 

Moisturizes The Skin

Mango butter is naturally rich in essential fatty acids, which give it the occlusive and emollient properties. It is a common ingredient in thick body creams and moisturizers to help enhance the moisture content in the skin. On its own, mango butter has a semi-solid consistency, but it melts into a rich oil once you apply it on the skin. With a lighter texture than many other vegetable oils or seed butters, mango butter does not leave the skin feeling greasy. It can actually help hydrate both the skin and hair, providing a protective barrier to prevent environmental pollutants from entering the pores. 

Plumps Up The Skin

Because mango butter is rich in vitamin C, it may help the skin look tighter and plumper. Researchers note that mango butter promotes a firmer appearance on the skin, which is why it is featured in a lot of anti-aging skin care products. Vitamin A, another nutrient in mango butter, encourages a more glowing look, helping your skin look revitalized. Vitamin A also works to reduce the appearance of fine lines and wrinkles, increasing the overall youthful look. 

Helps Eliminate Dry Or Itchy Skin

Mango butter can be helpful in preventing itchiness and inflammation caused by dry skin. It is a natural source of triglycerides (a form of glycerin), and these fatty acids work as emollients to soften and hydrate the skin. Additionally, mango butter produces salicylic acid when it comes in contact with oxygen. Salicylic acid is a great exfoliating agent that softens keratin, the skin’s most prevalent protein. That helps remove the top layer of the skin that has become dry, scaly, and itchy. Mango butter is commonly used to treat symptoms of eczema for that reason!

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Oh, this salad is oh, so flavorful. It’s got everything you want from a recipe: spice, zest, acid, sweet, tang, and more in every bite. Besides the impressive and refreshing flavors, this salad offers a variety of colors and textures. That makes for a more enjoyable eating experience with the added benefit of getting the various antioxidant compounds from the different-colored ingredients. Don’t let the recipe make you think that this is difficult to make, either. It comes together in a matter of 10-15 minutes and truly showcases the flavor of mango.

Traditionally, Thai mango salad is made with green mango, which is shredded or thinly sliced and mixed with red onion, cilantro, peanuts, fish sauce, and lime juice. The green mango, which is unripe, takes a similar role to green papaya, which is also unripe. Green mangos have a firm, crunchy texture and are quite tart. That’s why they are common in chutneys or pickles. Because green mangos are not as readily available in your average grocery store, we elected to use ripe mangos, which offer a juicy sweetness that complements the kick and punch of the other ingredients. Additionally, we replace the peanuts with raw cashews and, for obvious reasons, we omitted the fish sauce.

We always support culinary creativity at all times. If you feel that you have a cleanse-approved ingredient that would work well with the ones in this salad, feel free to add it in. What we do encourage is that you maintain somewhat uniform cuts for the ingredients. Slice the cucumbers and mangos thinly and on a diagonal so that they can be similar to the thinly sliced onions. Lastly, we only included red pepper flakes, not Thai chilies, because we care about not burning your taste buds off!

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Most chefs agree that spring is the season they most look forward to. Winter embraces root vegetables, hearty stews, and dense plates to warm the body. With warmer weather and the scent of blooming flowers in the air, springtime signals lighter, brighter, and more colorful fruits and vegetables. 

Buying and cooking with seasonal produce ensures that your food offers the most flavor and freshness. If you buy seasonal produce from local grocery stores or farmer’s markets in your area, then you support the community. The great thing about conversing with farmers is that you can ask them about seasonal items you aren’t familiar with. They may give you helpful tips that lead to flavorful creations in your kitchen. 

Eating seasonal fruits and vegetables is a great way to increase your nutritional intake. The transportation time and distance is much less, so the produce items don’t lose as many nutrients. Plucked from the plant and straight to the farmer’s market they go! Additionally, you add more variety to your diet by adjusting your grocery list to the season. You may even save money because you’re eating produce at its peak availability. Let’s explore some of the best fruits and vegetables to eat during spring. 

Leeks

Say hello to the onion’s sweeter, milder cousin: the mighty leek. Leeks are powerful sources of essential nutrients, including vitamins A, C, K, and folate. They exhibit quercetin, an anti-inflammatory compound that promotes a healthy heart. You can braise or sauté leeks or incorporate them into stews, soups, stir-fries, and more. Some people even blend them into salad dressings!

Strawberries

Strawberries exhibit an impressive nutritional profile, boasting lots of folate, manganese, potassium, fiber, and antioxidants. One cup of strawberries provides 149% of your recommended daily intake (RDI) of vitamin C. The anthocyanins give strawberries their beautiful red hue, and these antioxidants help reduce free radical damage. Strawberries may also assist with blood sugar regulation during meals, which researchers attribute to their polyphenols. Eat them fresh, add them to smoothies, or throw them into desserts.

Mustard Greens

Mustard greens are the leaves from the mustard plant, which originated in the Himalayas over 5,000 years ago. They are rich in glucosinolates, compounds that exhibit anti-inflammatory and anti-cancer properties. One cup of cooked mustard greens offers 500% of your RDI of vitamin K, and 175% of your RDI of vitamin A, and 60% of your RDI of vitamin C. They also contain fiber, folate, manganese, calcium, and potassium. Enjoy them in salads, soups, stir-fries, or even smoothies if you love green concoctions. 

Mangos

Many people see mangos year round, so it may not seem like they have a season. During the spring, however, you’ll find the freshest and juiciest varieties. Their season lasts from March through June, and they tend to be popular in sorbets, salsas, smoothies, and fruit salads. Rich in folate, fiber, copper, vitamin C, potassium, vitamin B6, riboflavin, and more, there’s no reason not to eat mangos during the spring.

Asparagus

These beautiful green spears may make your pee smell, but they are some of the most nutritionally-dense things you can eat. One-half cup of cooked asparagus offers two-thirds of the RDI of vitamin K and one-third of your RDI of folate. Asparagus also offers lots of dietary fiber, B vitamins, vitamins A & C, and it even exhibits anti-cancer properties. You can roast, grill, sauté, steam, and puree asparagus, so that means that there’s no shortage of recipes!

Fava Beans

Fava beans are an ancient pea variety with a distinct nutty flavor and buttery texture. They exhibit an impressive amount of fiber, but they also contain folate, manganese, thiamine, copper, iron, magnesium, and potassium. Fresh fava beans require more preparation, as you have to shuck and peel them. Once you tackle that step, you can cook them and add them to salads, soups, risottos, or blend them into a puree. 

Radishes

These beautiful red golf ball-looking cruciferous veggies have a spicy flavor that some people find off-putting. Others, however, find them incredibly addictive and love to add them to salads,  tacos, and root vegetable purees. One cup of radishes supplies you with one-third of your RDI of vitamin C, but they also offer fiber, folate, potassium, and B vitamins. Radishes contain isothiocyanates, which have been studied for cancer prevention. They also contain an anti-fungal protein called RsAPF2, which may be effective at treating Candida albicans. 

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This is not your average fruit salad, people. This jicama salad, known as xec, is a citrus salad from the Yucatan state in Mexico. Xec is actually the Mayan word for salad, or ensalada. It is a quick and easy dish that is a classical side during the Day of the Dead. The ingredients in this salad may change depending on the time of year, as people use the seasonal produce that is available. Typically, though, the salad is made up of jicama, citrus fruit, and either chili powder or freshly diced serrano or habañero peppers. A classic ingredient list is as follows:

• Jicama
• Orange
• Grapefruit
• Mandarin (or tangerine)
• Sour orange
• chili powder
• Salt
• Pepper

In Yucatan, jicama is in season from November to January. It’s very common to see this salad sold by local vendors in markets in Mexico, but the ingredients can vary with the seasons. Mangos come into season during February and dragon fruit, pineapples, and other fruits and vegetables arrive during spring. Feel free to get adventurous with seasonal produce or use this recipe that is a great mix of fresh flavors.

The hardest part of making this fruit salad is the prep work, specifically the peeling of the jicama. Make sure to remove any excess skin and then dice the jicama up into bite-size pieces. It’s very common to squeeze half of a lime over the jicama to help awaken some natural flavor. This process also helps to prevent the jicama from browning.

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Get ready to make one of the easiest salads you will ever prepare. It’s a halfway point between a salad and guacamole, but one thing is for certain: it is undeniably delicious. Plus, it is filled with healthy fats and fiber, two things that work to fill you up. That is very important if you are participating in our Full Body Cleanse, because you want to avoid those feelings of intense hunger as much as possible. Fill up on deliciousness and fresh, whole foods that offer an assortment of antioxidants and nutrients when you enjoy this refreshing spring salad.

The great thing about this recipe is that it comes together in about five to 10 minutes, and you don’t have to go the extra step to make a special dressing. Simply combine the ingredients in a bowl and serve. It makes for a great entree salad (if you are cleansing) or a wonderful appetizer or side dish. Another bonus of this avocado salad is that it contains many colors of the rainbow. If you are familiar with Dherbs, you know that we preach the concept of eating the rainbow. This essentially means that you should eat as many different colored fruits and vegetables as possible in order to obtain a wide variety of antioxidant compounds.

This easy salad calls for just six ingredients: avocado, cherry tomatoes, yellow bell pepper, red onion, cilantro, and lime juice. You can season the salad with sea salt and pepper, but we don’t count those as ingredients. If you don’t have sea salt and pepper in your kitchen, it’s time to level up, folks. Additionally, you can sub out the bell pepper for diced mango or strawberry if you want to add a tropical element to this salad.

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Pooping is something everyone does on a daily basis, ideally once or twice per day, but nobody wants to talk about it. We love to talk about it! If you aren’t eliminating on a regular basis, then something is going on, be it poor eating habits, insufficient exercise, stress, or a digestive problem. Whatever the case may be, it can be quite frustrating (and painful) if you cannot poop.

According to available data, constipation affects 18% of adults in the United States. It is a common issue that people of all ages can experience and it has various causes. Lack of fiber, delaying bowel movements, traveling, certain medications, and hormonal changes can all cause constipation. It can also be a symptom of other health conditions and some common symptoms include:

• Fewer than three bowel movements per week
• Hard, dry, or lumpy stools
• Straining during bowel movements
• Bloating or abdominal pain
• Feeling like you still need to eliminate after using the toilet

What you eat can have a big impact on digestive function. Certain foods can also help you improve symptoms of constipation. Foods that are naturally rich in fiber, fluids, and natural laxatives can make stool easier to eliminate. Enjoy the following foods to help stimulate bowel movements. 

Mangos

The mango is a juicy, tropical fruit that is a staple in many smoothie, dessert, and salad recipes. You can also cube it up to use it as a topping for acai bowls or chia pudding recipes. According to several studies, mangos can aid with constipation relief. Mangos are naturally rich in fiber, which adds bulk to stool, allowing it to move more easily through the digestive system. One study found that participants who ate 300 grams of mango (about one to two mangos) per day over four weeks saw an improvement in constipation. 

Kiwi

As a vitamin C superstar, kiwi is an excellent fruit to help boost immune function. It may also be an effective constipation remedy, as it is naturally rich in soluble and insoluble fiber. Soluble fiber helps optimize gut microbiome, while insoluble fiber helps maintain regular bowel movements, but you can click here to learn more about the difference between them. Several studies indicate that kiwis work to improve complete spontaneous bowel movements (CSBMs), bowel habits, and transit time. Researchers attribute the constipation relieving abilities to the fiber content in kiwis. Another study found that eating two kiwis per day can reduce abdominal discomfort and improve constipation. 

Figs

These soft, sweet, fruits are not for everyone, but they do help relieve symptoms of constipation. They are less popular than apples and prunes for improving bowel movements, but studies show that fig paste can improve transit time and stool consistency. One study monitored people with irritable bowel syndrome (IBS) who ate four dried figs per day reported a decrease in symptoms of constipation, including hard stools, compared to those who ate a placebo. 

Apples

According to surveys, apples are the most consumed fruit in the United States. They are naturally rich in pectin, a type of soluble fiber that works to improve the transit time of food in the digestive system. Pectin helps to absorb water in the digestive tract, which creates larger, softer stools that are easier to eliminate. Researchers note that supplementing with pectin can increase colon transit time and decrease constipation symptoms. 

Prunes

Potentially one of the most effective constipation remedies, prunes are rich in fiber and sorbitol, making them a natural laxative that can stimulate bowel movements. Studies indicate that prunes significantly improve stool consistency and increase the number of CSBMs when compared to psyllium, another form of soluble fiber that is occasionally used as a laxative. 

Psyllium

To round out the list of foods that help you poop, we have psyllium. Psyllium can come in husk or powder form, and supplement manufacturers use it in laxatives because it increases the bulk of stool. It does this by drawing in water to ease the passage of stool. According to several studies, psyllium can reduce straining, improve stool frequency and consistency, and reduce stomach pain. Although psyllium isn’t as effective as prunes, it is a natural laxative to experiment with if you have a prune allergy. 

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Imagine a cute little jar layered with creamy goodness and vibrant colors. Well, you just clicked on that recipe! This mango papaya chia pudding is slightly different than the standard chia pudding recipe we usually post. This culinary creation is a tropical treat that is perfect in the middle of fall! It has a layer of creamy mango and papaya for the base with classic chia pudding on top. It’s almost like a chia pudding parfait! You can layer that mango papaya mixture several times between the chia pudding if you want to create a uniquely textural and more visually stunning dish.

The unique thing about chia seeds is that they turn into gelatinous pearls when you soak them in liquid, be it almond milk, water, cashew milk, or coconut milk. Seeds plus liquid somehow equals something similar to tapioca? Yes, yes indeed! Chia seeds are also nutritional powerhouses, replete with omega-3 fatty acids, fiber, protein, and more. Omega-3s are great for heart and brain function, while fiber aids digestive health.

Not only is mango sweet, juicy, and downright irresistible, but it is also loaded with vitamin C, making it a fabulous immune booster Mangos also contain a wide variety of antioxidant compounds, which work to fight off pesky free radicals that contribute to oxidative stress. Finally, you have papaya, which offers a smooth texture and subtle sweetness. This fruit is a digestion hero because it contains papain, an enzyme that works to break down protein. Papaya also contains substances that may accelerate the healing of infections and small wounds.

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Get ready to roll….up some ingredients to transform them into delectable collard wraps. Collard greens make for excellent wraps because they are sturdy and do not tear easily. Just make sure that you get rid of that stiff, fibrous stem as best you can, or else your taste buds will be in for a bitter, chewy surprise. Think of those big, leafy collards as nature’s tortillas, only they are sodium-free and pack a serious nutritional punch. Not only that, you get to pack them with a colorful mix of crunchy veggies, for example, some shredded carrots, bell peppers, alfalfa sprouts, avocado, and some deliciously sweet mango. Each bite is better than the last!

The excitement doesn’t just end with these wraps. In fact, you could argue that these wraps are nothing without the silky, slightly sweet and salty almond butter dipping sauce. It is absolutely to die for! Think of this sauce like a raw vegan alternative to a classic peanut sauce. It is nutty, creamy, and has just the write amount of sweetness to complement the ingredients inside the wraps. You can pour some sauce over the ingredients before you roll them up inside the collard leaves, or you can serve it on the side and dip as you go. You can also pour a little inside the wraps and dip after every bite. There need be no shame in your dipping sauce game! T

here is no right way to do this! We just hope that you enjoy these wraps as much as we do, as they are a great way to shake up the salads and smoothies on your raw vegan diet. If you enjoy it, be sure to drop a comment, so that we know whether to keep posting recipes like this one. We love your feedback!

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Smoothies are truly the best. They are cooling, easy to make, and provide you with tons of vitamins, minerals, antioxidants, fiber, protein, and more in one fell swoop. You have to change up your smoothie ingredients in order to diversify your nutrient intake. Incorporate colorful fruits and vegetables, as all of those vibrant colors offer unique antioxidants. This antioxidant-rich beet mango smoothie, for example, has many colors in the rainbow. If you’ve learned anything from us over the years, it’s that we support eating the rainbow, just not Skittles.

To make this smoothie, you begin with mango, which offers a sweet, creamy, tropical base. Add in frozen raspberries for a subtly tart flavor, more antioxidants, and fiber. Next, add chopped beet, but make sure to peel it because that will help reduce the earthy flavor. Beets provide unique antioxidants, which give them their signature dark red color. They also contain folate and nitrites, which the body converts to nitric oxide. In the body, nitric oxide helps to relax blood vessels, increase oxygen and nutrient delivery, and improve muscle efficiency.

The remaining ingredients are carrots and spinach, which we classify as the hidden vegetables in this smoothie. Carrots actually provide a pleasant sweetness and the spinach goes unnoticed, as it does not have a strong flavor. You’ll add fresh lime juice, ginger, and mint to really brighten up the flavor of the whole smoothie. Just blend it up until it reaches your desired consistency and then enjoy!

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