A busy work day should not hold you back from eating at work! Here are 4 simple snacks to try out, including our Energy Booster Tea for those long days at the office.

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Forget the sugary cereals and sad overnight oats — THIS is what breakfast should look like. This papaya fruit salad is sweet, tropical, antioxidant-packed, and honestly so beautiful it almost feels wrong to eat. Almost. Papaya, pineapple, kiwi, banana, and orange tossed in a fresh agave lime drizzle — 10 minutes and your whole morning feels different.

Ingredients:

• 2 cups papaya, cubed
• 2 kiwis, peeled and diced
• 1 banana, peeled and sliced into rounds
• 1 orange, peeled and cubed
• 2 cups pineapple, cubed
• 1 tbsp raw agave syrup
• 1 tbsp freshly squeezed lime juice

Instructions:

1. Prep and combine all fruit in a medium mixing bowl
2. Whisk agave and lime juice together in a small bowl
3. Drizzle over the fruit, toss to coat, and enjoy!

Fun fact: Papaya contains papain — a natural enzyme that helps your body digest food and beat bloating. Talk about a power breakfast!

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Chef RedBeard teaches us how to make the Dherbs Liver Lover Smoothie!

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Tired of the same boring salad dressing? This oil-free raw vegan cashew dressing is about to change everything. Creamy, zesty, a little spicy, and SO much better than anything from a bottle — and it takes less than 5 minutes to make.

Ingredients:

• ⅓ cup raw cashews
• ½ cup water
• 1 tbsp nutritional yeast
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic
• 1 tbsp apple cider vinegar
• ¼ tsp mustard powder
• 1 tbsp raw agave nectar
• Sea salt and pepper to taste

Instructions:

1. Blend all ingredients for 30-60 seconds until smooth and creamy
2. Taste and adjust seasonings
3. Use immediately or store in a glass jar in the fridge for up to one week!

Your salads will never be the same.

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Stuffed bell peppers on a raw vegan cleanse? Yes, and they slap. A smoky, savory walnut filling seasoned with fennel seeds, coconut aminos, and a kick of crushed red pepper – stuffed into crisp red bell pepper halves and ready in just 15 minutes. This is the kind of meal that makes you forget you’re even cleansing.

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Chef RedBeard walks us through how to make the Blue Raz Smoothie with our Kidney, Bladder & Adrenal formula.

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Okay so what if we told you that you could have spaghetti and meatballs on a raw vegan diet — and it would taste so good you’d forget about the original? These raw vegan Italian sausage meatballs served over zoodles with a homemade raw marinara sauce are an absolute game changer. The walnut ‘meat’ is smoky, savory, and seasoned so perfectly it’ll have everyone at the table doing a double take. No cooking, no compromise, just pure deliciousness in every single bite!

Raw Vegan Italian Sausage Meatballs

Ingredients:

• 1 cup raw walnuts
• 2 tbsp coconut aminos
• 1 tbsp olive oil
• 2½ tsp fennel seeds
• 2 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp smoked paprika
• 1 zucchini, spiralized

Instructions:

1. Soak walnuts in cool water for 20 minutes then drain
2. Spiralize the zucchini, place in a large mixing bowl, and pat dry with paper towels
3. Add the rest of the ingredients to a food processor and pulse until well combined — the texture should be crumbly and resemble cooked ground meat
4. Spoon over your zoodles and top with the raw marinara sauce below!

Raw Vegan Marinara Sauce

Ingredients:

• 1 cup sun-dried tomatoes (NOT in oil)
• 1 lb Roma tomatoes, chopped
• 1 clove garlic, minced
• 2 tbsp shallots, minced
• ½ cup basil
• Pinch of sea salt and pepper

Instructions:

1. Soak sun-dried tomatoes in water for 20 minutes
2. While soaking, mince the garlic and shallots, chop the Roma tomatoes, and add them to a blender
3. Drain the sun-dried tomatoes and add them to the blender with the rest of the ingredients
4. Blend on high until smooth — taste and adjust seasoning as needed
5. Use immediately or store in an airtight container in the fridge for up to 5 days!

Pro tip: Make the marinara sauce first so it’s ready to go when your meatballs are done — the flavors just keep getting better as it sits!

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Okay so imagine liquid guacamole — but make it a soup. That’s exactly what this incredible avocado gazpacho is and honestly it might be the most refreshing thing you’ll eat all season. Creamy, chilled, bright from the lime juice, with just the right kick from the jalapeño — this one is a total conversation starter. Ready in just 10 minutes and zero cooking required!

Ingredients:

• 2 cups filtered water
• 2 avocados, pitted and peeled
• 2 cups English cucumber, diced
• 1 bunch cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tbsp extra virgin olive oil
• 1 tbsp red onion, finely chopped
• 2 cloves garlic, peeled
• 1 small jalapeño, seeded and chopped
• 1¼ tsp sea salt, plus more to taste
• Pinch of freshly ground black pepper
• 1 cup ice cubes

Instructions:

1. Add all ingredients except the ice cubes to a blender and blend until smooth and creamy — about 30 to 60 seconds
2. Taste and adjust lime juice, onion, sea salt, and pepper to your liking
3. Add the ice and blend on high for another 10 to 20 seconds until chilled and silky smooth
4. Serve immediately and top with diced avocado, green onions, cilantro, or microgreens!

Pro tip: This also makes the most impressive party appetizer — pour into shot glasses, top with fresh garnishes, and watch everyone’s minds get blown!

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Not a green smoothie person? Give this one a chance and we promise you’ll change your mind. The frozen banana and pineapple make it so naturally sweet and creamy that you barely even taste the spinach — but your body feels every single bit of it. This one is a game changer!

Ingredients:

• 1 frozen banana
• 1 bunch of fresh spinach
• ¾ cup almond milk
• ¼ of a fresh pineapple, cubed

Instructions:

1. Add almond milk to your blender first — this helps everything blend more smoothly!
2. Add spinach, frozen banana, and pineapple
3. Blend until completely smooth and creamy
4. Pour into a glass and enjoy!

Pro tip: Freeze your banana the night before for the thickest, creamiest texture — and peel it before freezing to make your morning so much easier!

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You know those Green Goddess dressings you see at the store with the long ingredient list full of things you can’t even pronounce? Yeah, we fixed that. This raw vegan cashew dressing with fresh herbs is everything you love about that creamy, herbaceous flavor — but made with real whole-food ingredients, zero preservatives, zero added oils, and ready in just 10 minutes. Your salads are about to get a serious upgrade!

Ingredients:

• 1 cup raw cashews
• ½ cup water
• 2 tbsp freshly squeezed lemon juice
• ¼ cup fresh basil
• ¼ cup fresh chives
• 1 tbsp grade A maple syrup
• ¼ tsp sea salt
• Pinch of black pepper

Instructions:

1. Add all ingredients to a blender and blend until completely smooth
2. Taste and adjust seasonings as needed — a little more lemon for brightness, a pinch more salt to bring it all together
3. Pour into a glass jar and store in the fridge
4. Drizzle over your favorite salad and enjoy!

Pro tip: This dressing keeps in the fridge for up to 3 days — make a batch at the start of the week and your salads are sorted!

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