Mango strawberry sorbet is a pleasant, balanced frozen dessert that is a beautiful blend of the tropics. The sorbet is a vibrant color that is as inviting as its refreshing flavors. It is the perfect go-to treat for warmer spring weather. Each spoonful of this velvety sorbet melts gently on your tongue, leaving behind and sweetly tart flavor of strawberry mango goodness.

Should you not want to use mango, or if mangos are not in season in your area, you can swap them out for ripe peaches, nectarines, pineapple, or another fruit that yields a similar tropical flavor. You can also swap out the strawberries with other berries, such as raspberries, blackberries, or blueberries, if you prefer those flavors. Those other berries also go great with mango! Once you have your blend, taste the mixture and adjust the ingredients as needed. You may want to add more lime juice, agave nectar, or even more strawberries or mango. Trust your taste buds!

Once you blend the ingredients together, pour the mixture into a freezer-safe container. If you pour the mixture into a shallow dish, it will freeze more quickly than if you pour it into a deeper dish. Cover the dish and place it in the freezer for about four to six hours, or overnight. Just leave it in there until it is frozen solid. You can stir the sorbet every couple hours with a fork to break up any ice crystals that form. That will yield the best texture. When ready to serve, let the sorbet sit at room temperature for five to 10 minutes. That will allow it to soften just enough to be perfectly scoopable.

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Any “beauty drink” worth its salt contains collagen, or at least ingredients that support collagen production. No single beverage is going to magically minimize the appearance of crow’s feet, fine lines, and wrinkles, but there are ingredients that can help. As you enter your 30s, 40s, and beyond, collagen levels start to decline, which makes skin damage more noticeable. Eating foods that aid collagen production can help improve skin elasticity, which ultimately helps reduce early signs of aging.

In order to make a beauty smoothie, you need ingredients that promote healthier skin. The good news is that this smoothie contains beets, oranges, strawberries, and mint, all of which contain beneficial antioxidant compounds, nitrates, and carotenoids. These ingredients are also considered beneficial for fighting signs of aging, such as fine lines and wrinkles. Beets are also great for improving circulation and vascular health. The natural nitrates convert to nitric oxide in the body, relaxing and widening blood vessels, a process known as vasodilation. That ultimately improves blood flow, reduces blood pressure, and enhances oxygen delivery to muscles.

Strawberries are rich in antioxidants, such as vitamin A and vitamin C, which work to improve skin properties. These antioxidants facilitate sebum production, enhance hydration, improve elasticity, and reduce skin discoloration. Lastly, mint is well-known for its antibacterial and anti-inflammatory properties. That makes it potentially beneficial for acne and acne scarring. It is possible for skin to unclog pores, which are contributing factors to acne.

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A creamy, dreamy chocolate chia pudding is all you need…when you are craving a healthy, filling breakfast, pre- or post-workout snack, or guilt-free dessert. It checks all the boxes: delicious, nutrient-dense, good for you, etc. It is a rich, luxurious chia pudding that is a real dream come true for anyone who has a sweet tooth but wants to satisfy their sugar cravings in a healthier way. The texture is similar to tapioca, with each bite melting in your mouth. Once you try this chia pudding, you will definitely want to make this recipe over and over again.

One of the great things about this chia pudding, besides the flavor and nutrients, is that it is budget-friendly. We can’t be paying $6+ per gallon of gas and $18 for a bowl of chia pudding! Fortunately, chia seeds are very affordable and last a long time. Plus, they are extremely versatile, going great in everything from smoothies, acai bowls, puddings, energy balls, and more. Chia seeds are also great sources of fiber and omega-3 fatty acids, but they are not the only ingredient in this pudding offering nutritional benefits. The raw cacao powder, for instance, is an excellent source of magnesium, iron, and theobromine, which together support cognitive function, heart health, and overall mood. In fact, the omega-3s in chia seeds aid the absorption of iron in cacao.

Before you indulge in this chocolatey deliciousness, just know that it doesn’t come together instantaneously. Take 10 minutes of your time to prep it at night, place it in the fridge, and remove it in the morning when ready to eat. This is a great meal prep recipe, but keep in mind that you have to eat it within three to four days.

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A lot of people think that oranges are the best sources of vitamin C. While oranges and other citrus fruits tend to receive a lot of attention for vitamin C, other sources, including Brussels sprouts, kiwis, and peppers, have a higher vitamin C content. In fact, one cup of Brussels sprouts contains 85 milligrams (mg) of vitamin C, which covers the needs of most adults. Although Brussels sprouts are highly nutritious, they are not the only vitamin C superstars.

What Is Vitamin C?

Vitamin C, or ascorbic acid in supplement form, is an essential vitamin that you have to get via your diet. The human body does not make any vitamin C on its own. It is a water-soluble vitamin that acts as an antioxidant in the body. That means that it can support cellular health, healthy aging, and support immune function. Although supplementing is an option, you can easily find vitamin C in many fruits and vegetables. The following fruits and vegetables are rich in vitamin C, so eat up!

Guava

Guava happens to be one of the richest dietary sources of vitamin C. One small guava contains 228 mg of vitamin C, which is more than double the amount you need in a day. Guava also provides fiber, which aids digestive health and promotes feelings of fullness. The high potassium and soluble fiber levels may also aid blood pressure management and reduce “bad” LDL cholesterol levels. You can eat guava on its own, blend it into smoothies, incorporate it into desserts, or even sauces for savory dishes. 

Red Bell Peppers

Although they don’t contain as much vitamin C as guava, raw red bell peppers are excellent sources. Red bell peppers contain almost double the amount of vitamin C as Brussels sprouts, offering 121 mg per cup. In addition to the vitamin C content, red bell peppers offer valuable carotenoids, which act as antioxidants to support cellular health and skin integrity. Lutein, zeaxanthin, and beta-carotene, which are the carotenoids in red bell peppers, work to protect the retina against age-related macular degeneration and cataracts. Just like the other foods in this article, the high vitamin C content aids the absorption of iron from plant-based foods. 

Kale

Kale is a valuable leafy green that offers more vitamin C by weight than Brussels sprouts, especially if you enjoy it raw. Not only does kale offer 23.4 mg of vitamin C per cup, but it also offers vitamin K (70% of the daily value per cup), magnesium, and other plant compounds that support heart and bone health. Kale is also rich in sulforaphane and indole-3-carbinol, two compounds that help block cancer growth at a cellular level. Just like red bell peppers, kale also provides lutein and zeaxanthin, making it a great vegetable for eye health. 

Broccoli

Just like kale, broccoli provides a healthy amount of both vitamins C & K. In a cooked cup, broccoli provides over 90% of the daily value of vitamin C and about 92% of the daily value of vitamin K. Broccoli is also a close relative to Brussels sprouts and offers fiber, potassium, and antioxidants that work to fight inflammation and aid LDL cholesterol reduction. Studies suggest that it is better to eat broccoli raw or lightly steamed to maximize your benefits, as overcooking can destroy myrosinase, a valuable enzyme needed for sulforaphane production.

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We absolutely love this sun-dried tomato and raw red bell pepper hummus that is made without chickpeas. Not only is it full of flavor, but it is also contains with nutrients, alkaline, and incredibly for your digestive system. You will need a high-speed blender or food processor (we think this is the better option) to create a smooth consistency with this raw hummus. If you do not have a great blender, you can still make this recipe, but you may end up with a more rustic consistency. That flavor will still be fantastic, though.

The combination of red bell pepper and sun-dried tomatoes makes this dip. You get a savory sweet combination that has just the right amount of tang. Those two ingredients pair beautifully with the zucchini and spices. To keep this raw hummus a reddish hue, make sure to peel the zucchini, or else the green peel may turn this red hummus slightly brown. To be clear, hummus made without chickpeas still tastes like traditional hummus. The lemon, tahini, and spices give this recipe that distinct hummus flavor you know and love.

The zucchini is the ingredient that gives the raw hummus the body and thickness you want from a dip like this. Even though it is made with vegetables, we encourage you to eat it with raw vegetables sticks, such as celery, carrots, or bell peppers. You can also spread it on nori rolls or in raw collard wraps. We have many recipes for both of those meals in our recipe section. Lastly, the hummus is a little thin when you blend it, but chill it in the fridge for a couple hours and it will thicken up.

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If you have the time and ability, skip the store bought version and make your own hemp milk. Not only is it free of emulsifiers, added sugars, and thickening agents, but it also tastes more delicious than store bought varieties. Hemp seed milk is a great plant-based milk to make, exhibiting a creamy texture and pleasant flavor. It goes great in smoothies, chia pudding, or with granola. Plus, hemp milk is a great option for people with nut allergies. It also happens to be less allergenic than cow’s milk.

Think of hemp seeds as tiny, tasty powerhouses. Hemp seeds are one of the six best seeds that you can eat, according to researchers. They are crunchy, slightly sweet and nutty, and despite their name, they are technically nuts, just not tree nuts. If you have a peanut allergy, then you are safe to eat hemp seeds. Hemp seeds also offer an impressive nutritional profile, with three tablespoons offering:

• 166 calories
• 2.5 grams (g) of carbohydrates
• 14.5 g of fat
• 0 milligrams (mg) of cholesterol
• 9.5 g of protein
• 1 g of fiber
• 5 mg of sodium

They also happen to be rich in the following vitamins and minerals:

• Vitamin E
• Iron
• Zinc
• Magnesium
• Potassium
• Phosphorus
• Omega-3 fatty acids

Hemp seeds offer high amounts of omega-3s and antioxidants, both of which may help to lower blood pressure and protect against free radicals. The fatty acids in hemp seeds may also reduce the effects of prolactin, a hormone that contributes to PMS symptoms and breast tenderness. Most importantly, hemp seeds contain both soluble and insoluble fiber. Most Americans do not consume enough fiber in their daily diet, so adding hemp seeds and hemp milk to your diet could help you meet your daily fiber needs.

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Protein balls are not just chalky, dry snacks you find at health food stores. Those snacks are that way because manufacturers use tons of protein powder and other ingredients that are not as natural as the ones in this recipe. You don’t need protein powder to have protein in your diet. Hemp hearts, for example, are a complete protein, meaning they contain all nine essential amino acids that the body cannot make on its own. Additionally, about 25% of their total calories come from high-quality, easily digestible protein, containing about 11 grams per three tablespoons.

These protein balls are the perfect meal prep snack and come together without the need for an oven. Just blend, mix, roll, refrigerate, and enjoy. In addition to the protein-rich hemp hearts, these protein balls contain cashews, which are full of healthy fats and protein. A one-quarter cup serving of cashews provides five grams of protein and a whopping 80% of the recommended daily intake (RDI) of copper. Copper aids the creation of red blood cells and connective tissue while supporting immune function. Several studies found a link between low copper intake and an increased risk of osteoporosis, which is a health condition defined by weak and brittle bones.

Should you have an aversion to cashews, you can replace them with raw almonds, raw macadamia nuts, or raw walnuts. You can also replace the hemp seeds with chia seeds, but the protein content will decrease. Sunflower seeds and flax seeds will also work as replacements. One thing that you cannot replace is the lemon juice or lemon zest. In fact, these are pretty key if you want to achieve that signature lemon flavor. You could try replacing lemon with lime or orange, but keep the same measurements even with a different citrus twist.

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Get ready for a raw vegan slaw to pull you out of whatever slump your in. This isn’t some dish that just hides in the corner while you carry on with the rest of your meal. This is the main event! You get a forkful of crisp cabbage, tropical mango, herbaceous cilantro, and zesty lime, refreshing your palate with every bite. This mango slaw offers a hint of spice and a sweet tang. It’s truly the dinner hero you didn’t know you needed, but you didn’t hear that from us.

This recipe works for many reasons, the primary of which is that you get a burst of tropical flavor in every single bite. The mix of sweet mango, crisp cabbage, red onion, and carrots is just plain satisfying. Once the prep is complete, you can toss the slaw together in a matter of minutes. You can even dress the slaw and let it marinate for 30 minutes or so prior to serving. That allows the flavors to get to know each other a bit before you enjoy the raw slaw. Don’t worry about the dressing making the ingredients soggy because the ingredients are sturdy enough to hold up well before you plate.

When it comes to the mango, you want to make sure that it is ripe so that you have a sweet element. An unripe mango will be bitter and more difficult to chew. Not only does a ripe mango provide a soft bite and seductive sweetness, but it also pops with vibrant yellow color on the plate. A quick citrus dressing made with avocado oil, fresh lime juice, and some seasonings ties everything together. We hope this slaw makes an appearance at your next weeknight dinner.

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Raw vegan cheese recipes typically cashews or almonds, but not this one. This raw substitute for parmesan cheese is made with raw sunflower seeds, nutritional yeast and sea salt. Nutritional yeast is a constant in most vegan or raw vegan cheese recipes because it provides that classic cheesy flavor. As a product, nutritional yeast comes in the form of flakes, granules, or a powder. Most nutritional yeast that you find in grocery stores is fortified with high levels of many vitamins, including vitamin B6, riboflavin, thiamin, folate, and vitamin B12. So not only does it impart a cheesy flavor, but it also supplies you with valuable nutrients that can be difficult to obtain on a raw vegan diet.

To be fair, this raw vegan parmesan recipe does not taste like regular parmesan cheese. It does enhance the flavors of dishes that would normally benefit from parmesan cheese, though. Consider adding it on raw zucchini noodle recipes, in homemade raw pesto recipes, or even as a salad topper. How you use this parmesan is entirely up to you, but it is highly versatile and easy to make in a food processor or high-speed blender. Just make sure that you do not over-blend the sunflower seeds until they become a puree. You want this parmesan cheese to have some texture.

A few tips for blending: have your food processor or blender on pulse setting. Pulse for a few seconds at a time or else you will end up with some savory sunflower seed butter if you don’t. To prevent this, stop blending and give it a mix as soon as you see the mixture start to clump. Once it reaches a nice finely ground consistency, you are finished and can pour it into a jar for storage.

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There are most likely thousands of chia pudding recipes on the internet. You can use all sorts of non-dairy milks, or regular milk, and incorporate everything from mashed bananas to candied walnuts and beyond. We have so many chia pudding recipes in our recipe section, but we wanted to post one that highlights some great winter produce: citrus fruit. Citrus varieties are in peak season from December to March, offering peak flavor and sweetness. They provide lots of vitamin C and their classically refreshing flavors offer a bright boost to the hearty winter diet.

The most striking citrus fruit in this recipe is the blood orange, which unlike other citrus varieties, is only available during the winter months. They have a brilliant tie-dye flesh, with the intensity of the red inside varying tremendously with the variety, growing season, and other factors. The flavor is slightly tart with a juicy sweetness. We counteract the natural sweetness of blood oranges with some tart pink grapefruits. You have the option to include more citrus fruits if you so desire, but we limited it to grapefruit and blood oranges.

Ultimately, the chia pudding itself is separate from the winter citrus fruits. The blood orange grapefruit combo is more of a topping, as the pieces are tossed with grade A maple syrup, alcohol-free vanilla extract, and cinnamon. You can obviously mix this into the chia pudding with every bite you take, but you do not fold the citrus fruits into the chia pudding as it sets. Simply add the fruit compote on top of the pudding when ready to eat.

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