If you are new to jicama, this recipe is the perfect way to enjoy this root vegetable, which is commonly treated like a fruit. Peel and cut the jicama into sticks and drizzle the sweet and spicy concoction over them. Allow the sticks to marinate for 10 minutes before serving. This recipe will surely become a family favorite, especially if you are looking to enjoy healthier snacks. No preservatives, no dyes, no artificial sweeteners, and no refined grains, just sweet and spicy deliciousness.

The jicama is a root vegetable that has thick, brown skin and crispy white flesh. It has a similar texture to an Asian pear or apple, but the flavor is quite mild. That’s why a lot of people jazz it up with with a sweet and spicy sauce known as Chamoy. You’ll commonly see this vibrantly red sauce at fruit carts, but it is very unhealthy for you, exhibiting nearly 850 milligrams of sodium per serving. Not to mention, seasoning the jicama with tajin only adds to the sodium content.

Fortunately for you, these jicama sticks are not coated in sodium-rich, nearly-fluorescent ingredients. Whisk together some raw agave nectar, freshly squeezed lime juice, chili powder, and sea salt before drizzling the mixture over the jicama. This recipe lasts for about three days, provided you store the jicama in an airtight container in the fridge. If you want to prep it for an entire week, keep the dressing and jicama sticks separate, only tossing the sticks in sauce when you want to enjoy them.

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It’s easy to say that a nutritious bowl of raw vegetables is nutritious. How do you turn a bunch of raw vegetables into a delicious dish, though? Some people say that it’s easier said than done, but say, “No problem.” If you have some vegetables and don’t want to eat another salad on the raw vegan diet, a great alternative is a raw soup. Additionally, this soup is a great alternative if you have extra zucchini don’t want to eat zoodle dishes any more.

Just like making a smoothie, all you have to do is cut up your vegetables and blend them together. Unlike a smoothie, you will add a few things that would not taste great slurping through a straw. For example, this raw soup contains fresh dill, garlic cloves, coconut aminos, and sea salt. The best advice we can give you is to use the fresh dill, not dried dill. The soup will be much less aromatic and flavorful without that fresh herb. We promise you that it is 100% worth it to seek out fresh dill, even if you have the dried version in your spice rack.

One piece of advice that we have for you is that you may want to wait to make this soup until the weather is a little warmer. It can be very refreshing when the sun is out. A pro raw vegan tip is to blend the soup for a few minutes on high to naturally warm it up. Don’t worry, this does not cook the vegetables; rather, the high-speed revolutions can naturally warm up the blended mixture. This is just something to consider if you take a liking to raw soups like this one.

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A dessert doesn’t get much easier than this, folks! Put away the eggs and forget the whole milk, heavy cream, or condensed milk because this recipe is 100% vegan. It is every bit as creamy and rich as regular rice pudding, only this variation is dairy-free. It’s a comforting dessert that people used to enjoy as children, but that rice pudding you used to know probably wasn’t made with oat milk or cashew milk.

The reason that this rice pudding does not call for almond milk or soy milk is because oat milk is wonderfully creamy. If you have a gluten sensitivity, consider replacing oat milk with cashew milk, as that has a lovely, creamy consistency. If you have an aversion to store bought nut or grain milks, feel free to make your own. In fact, we have recipes for both oat milk and cashew milk in our recipe section.

Although the recipe only calls for three ingredients, you have the freedom to add more if you want to enhance or customize the flavor. Include grade A maple syrup, vanilla extract, a pinch of sea salt, raisins, or even cocoa powder. The core recipe only calls for short grain rice, oat milk, and a cinnamon stick, which you can replace with some cardamom pods, depending on your flavor preference. Garnish with a sprinkle of cinnamon or a swirl of vanilla extract to add a floral note to this lovely vegan dessert. Let us know if it compares to the real thing!

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Do you ever go to the grocery store and find inspiration for a recipe based on ingredients you notice? Perhaps inspiration strikes when you visit a farmer’s market, which only has certain produce items available. You may think of something, but the result scares you a bit. We understand not wanting to waste food, but sometimes beautiful recipes happen when you experiment.

That is exactly how we feel about the powerful pear smoothie. It combines the sweet, earthy flavor of pear with creamy homemade almond milk and spicy cinnamon. The raw almond butter also adds a nutty element to this flavor, in addition to providing healthy fats and protein. We encourage you to add a sprinkle of sea salt, an optional ingredient, to play off the almond butter flavor. Think of this like sea salt and caramel or sea salt and chocolate. These pairings just go well together!

Don’t worry about this smoothie not being sweet, though. You have the natural sugars from the pear, banana, and maple syrup. You can always try the smoothie before adding the maple syrup to the blender to see if that extra sweetness is necessary. It’s possible that you’ll enjoy the flavor combinations of the other ingredients. Just remember to save the almond pulp after you make the almond milk because you can use it in a couple different raw vegan recipes. It works great as a binder in raw vegan desserts or energy bites!

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Simplicity is the key ingredient in this simple recipe. You don’t need a long list of ingredients to create a flavorful, nourishing recipe. That is why we love these fermented carrots, which are 100% raw vegan and acceptable for cleansers to enjoy. Unlike pickled recipes, this recipe doesn’t contain any vinegar. You only need sea salt, warm water, an optional garlic clove, and the carrots, of course. What you will need, however, is a sealing option. Two sealing options include the Pickle Pipe and the Fido Jar.

The Pickle Pipe is a zero fuss, easy to clean, affordable option for anyone looking to get into the fermentation game. The Pickle Pipe creates a seal with with a simple silicone disk, along with the metal ring that comes with the jar. The “pipe” portion of the silicone disk has an opening that only pressures open as the gasses build up inside the jar. That’s why this is great because you just set and forget!

The Fido Jar creates an incredible anaerobic sealed environment and is equally as easy to clean as the Pickle Pipe. There are no crazy parts to clean and you can line up the jars in the kitchen to ferment. You do have to “burp” the jars every day to help let the gasses out, but they work efficiently. You just can’t set and forget them like the Pickle Pipe.

There are other fermentation jars that you can use, but these are very easy to use. You can use air-lock lids or traditional fermentation crocks.

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Canned condensed soup is very popular around the holidays. There are also people who enjoy these creamy soups year round, but they are incredibly unhealthy. They are filled with unhealthy fats, excess sodium, added sugars, and too many preservatives to count. If you are vegan or dairy-free and want to enjoy these soups, good luck because they do not really exist. That’s why this article is dedicated to providing you with a how-to guide on how to make vegan condensed soup substitutes. 

In this post, we will share all of the best cream of soup tips, tricks, and recipes for gluten-free, vegan versions. When you have these available to you, many culinary feats become possible. You can make vegan pot pies, green bean casserole, and who knows what else. These vegan substitutes will truly enhance your winter comfort food game in more ways than you know. 

The key to “veganizing” classical non-vegan casseroles is to use vegan condensed soup substitutes. You can make a big batch and freeze what you don’t need. Whenever you do need some, simply defrost it and it’ll be good to go!

What Is Condensed Soup?

Condensed soup is basically just regular soup that you cook or simmer down until almost all of the water has boiled out. That yields a thick soup that you can later reconstitute with water or milk. Campbell’s Soup Co. created this concept back in 1897, and this revolutionized the soup industry. Condensed cream soups have been the basic recipe of butter, wheat flour, heavy cream, and whatever “cream of” ingredient is in the title, for example, mushroom, broccoli, or chicken. 

The vegan substitutes in this article break all the conventional rules. They only contain natural ingredients and they don’t include flour, cream, and butter. Plus, you don’t have to wait hours for your pot of soup to boil down!

What You’ll Need To Make Condensed Soup Substitutes 

There are some different recipes in this article, but the basic ingredients you’ll need are as follows:

• Water
• Red lentils (dried, not canned), which give the soup that almost gelatinous, “cream of” consistency
• Flavor, which will depend on the variation you make
• Raw cashews add great creaminess and fat to condensed soups. You can also replace raw cashews with raw sunflower seeds if you have a nut allergy. Just make sure to add one tablespoon of olive oil to the blender if you use seeds. 

How To Make Healthy Vegan Condensed Soup

The process to make the soup is very simple, but the soup can take a little while to set. You can easily make a double batch of condensed soups and freeze some for later. In general, the following steps will yield excellent vegan condensed soups:

• Step 1: Add all of the ingredients to a medium saucepan and bring to a full boil. Reduce the heat to low and simmer (covered) for 10 minutes. You basically want to overcook the lentils and soften the cashews.
• Step 2: Carefully transfer your soup mixture to a high-speed blender and start blending on low, slowly increasing the speed to blend the ingredients into a creamy consistency. 
• Step 3: Once your mixture is luxuriously creamy, transfer it to three or four eight-ounce mason jars and screw on the lids. Make sure to take precautions as the when you do this and once the soup has completely cooled, press down on the center of the lid to seal the jar tightly. 

Vegan Substitute For Cream Of Chicken Soup

Get ready to make vegan renditions of classic casseroles from your childhood with this recipe. It is perfectly healthy, dairy-free, and vegan, and it comes together in just about 20 minutes with five simple ingredients.

Ingredients:

• 2.5 cups water
• 1/2 cup dry red lentils
• 1/3 cup raw cashews
• 3 tablespoons vegan bouillon powder
• 1/2 teaspoon sea salt

Instructions:

• Add all of the ingredients to a saucepan and bring to a boil. Once boiling, reduce to simmer, cover, and continue cooking over low for 10 minutes. 
• Transfer the mixture to a blender and blend until smooth, stopping to scrape the sides as needed.
• Pour the mixture into eight-ounce mason jars and screw on the lids. Let them cool completely before placing them in the fridge or freezer for future use. 

Vegan Cream Of Potato Soup

Dairy-free condensed cream of potato soup is great to thicken other soups, stews, casseroles, and creamy sauces. 

Ingredients:

• 2.75 cups water
• 1.25 cups potatoes, peeled and cubed
• 1/2 cup dry red lentils
• 1/3 cup raw cashews
• 1 tablespoon dried onion
• 1/2 teaspoon garlic powder
• 1/2 tablespoon sea salt
• 1/8 teaspoon celery salt

Instructions: 

• Add all of the ingredients to a saucepan and bring to a boil. Once boiling, reduce to simmer, cover, and continue cooking over low for 10 minutes. 
• Transfer the mixture to a blender and blend until smooth, stopping to scrape the sides as needed.
• Pour the mixture into eight-ounce mason jars and screw on the lids. Let them cool completely before placing them in the fridge or freezer for future use. 

Vegan Cream Of Mushroom Soup

This is a much healthier alternative to the canned variety that you are familiar with. It works great with crockpot or casserole recipes, boasting incredible depth of flavor. In fact, you’ll be shocked at how similar it tastes to the original!

Ingredients:

• 2.5 cups water
• 1 cup mushrooms, chopped
• 1/2 cup dry red lentils
• 1/3 cup raw cashews
• 1.5 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon celery salt

Instructions:

• Add all of the ingredients to a saucepan and bring to a boil. Once boiling, reduce to simmer, cover, and continue cooking over low for 10 minutes. 
• Transfer the mixture to a blender and blend until smooth, stopping to scrape the sides as needed.
• Pour the mixture into eight-ounce mason jars and screw on the lids. Let them cool completely before placing them in the fridge or freezer for future use.

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Soups can comforting and nourishing, especially when vegetables are the stars of the show. Some soups, especially canned varieties, are incredibly unhealthy because they contain unhealthy fats, excess carbs, and too much sodium or sugar. After a day or weekend of unhealthy eating, the last thing you want is a warm bowl of soup that makes you feel fat and bloated. That’s why we created this recipe! It contains a ton of nutrient-dense vegetables and it is low in calories.

Many of the vegetables in this soup contain anti-inflammatory properties, which work to reduce pain and inflammation. Detox soups, such as this recipe, are very easy on the digestive system. As a clarification, a detox soup is not some boring cabbage soup diet from the 1980s; rather, it is a tasty bowl of nutritious ingredients and flavors. The ingredients are often rich in fiber, which helps move food through the digestive tract to regulate bowel movements. The vitamins and minerals also work to provide valuable antioxidants, which help fight free radicals and oxidative stress in the body.

Other than chopping the vegetables, this soup is very easy to make, but it does take a little time. You begin with a classic mirepoix, which is the combination of onions, carrots, and celery. Only you take it up a notch with this soup by including sweet potatoes. Once those ingredients are soft, you can add the tomatoes, beans, broth, and continue seasoning with sea salt and pepper. The seasoning process happens throughout, so be sure to taste and add a little more sea salt and pepper (if necessary) as you go. Happy detoxing with this soup after some heavy holiday eating.

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We want to make a claim right out of the gate: there is nothing wrong with existing holiday side dishes. We simply want to help you take your side dish game to the next level with these roasted rainbow carrots. Not only do they provide an assortment of colors, but they also provide a new set of flavors that are quite autumnal. With each bite, you get notes of sweetness, nuttiness, tanginess, and aromatic herbs.

Do multi-colored carrots taste different than the orange ones you are familiar with? Some people say that all of the colors taste the same, while others argue against that notion. Typically, yellow carrots have a sweeter flavor with a slightly earthy undertone. White carrots are quite mild, while purple carrots may have a peppery flavor, but they can also be quite sweet. The contrasting flavors makes each bite a unique experience, especially when you have the maple tahini drizzle, fresh parsley, and pomegranate arils on top.

You roast the carrots on their own, seasoning them with sea salt, black pepper, and a little olive oil. Once they are soft and browned, you can remove them from the oven. When it comes time to plate the carrots, drizzle the maple tahini sauce over them, sprinkle with freshly chopped parsley, and optional pomegranate arils. The parsley adds an herbaceous flavor, while the pomegranate complements the sweet carrots with a slightly tart flavor. It is visually stunning and the perfect side dish for your holiday meals.

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There are face sprays, toners, oils, tinctures, lotions, masks, butters, and so much more to improve the health of your skin. Sea salt and magnesium are two ingredients receiving a lot of attention in the beauty world. Although this is relatively new, sea salt and water have a long history of use in various skin and beauty therapies. It even has its own name: thalassotherapy, the therapeutic use of salt water. People with various skin types may benefit from using salt water. 

Skin Benefits Of Salt Water

Historically, people who use salt on their skin notice fewer breakouts, clearer complexion, and improved skin texture. Salt scrubs, Epsom salt baths, or salt baths are excellent methods to add to your skin care routine. Using a sea salt scrub on your skin can be a little rough for people with sensitive skin, though. Fortunately, the use of a gentle sea salt spray stays on the skin and helps to nourish it throughout the day. 

Why is salt water so great for the skin? Well, it is naturally antimicrobial and can help get rid of acne-causing bacteria. Sea salt is also rich in naturally occurring trace minerals like calcium, magnesium, and potassium, but Epsom salt, which is in this spray recipe, contains other beneficial minerals. In general, though, salt can help boost collagen production and aid with the removal of blackheads. 

Salt Water For Different Skin Types

Unlike other ingredients, salt is not the perfect fit for everyone’s skin type. If you have dryness or certain skin conditions, you may find it irritating. That said, many people with eczema and psoriasis benefit from the healing minerals in Epsom salt. If you are unsure whether or not salt negatively affects your skin, try a patch test before rubbing it all over your face and body.

Now, some dermatologists discourage people from washing their face with salt water. Various cultures have used this practice for thousands of years, though. In fact, studies found that salt water benefits musculoskeletal issues like arthritis and skin problems like psoriasis. A 2005 clinical trial examined the benefits of bathing in the Dead Sea as a remedy for psoriasis. The authors behind the study reported a 76% improvement in psoriasis symptoms. A similar study from 2007 saw a 95% improvement in symptoms.

Other studies examined the effects of salt water on eczema. The studies noted that patients experienced less inflammation and skin cracking. Other people note that salt water is highly beneficial for reducing dandruff. Another study examined the use of salt water baths for EB, a rare and painful skin disorder that causes blisters. EB patients reported having 91% less pain and saw improvements in skin discharge and odor. Salt water may not have the ability to cure diseases, but it may be powerful enough to improve your skin. 

How To Use Salt Water For Skin

You don’t want to use too much salt water, especially if you have dry skin. Try to follow up the salt spray in this article with a moisturizer for extra hydration. Some sources recommend that you start with a salt water cleanser or toner a few times a week before using the following spray. Whatever you do, don’t forget to add Epsom salt or magnesium flakes to the salt spray. Either of these ingredients will complement the benefits of sea salt. 

DIY Sea Salt Spray

Ingredients:

• 1 cup distilled water
• 1 tablespoon sea salt
• 1/4 teaspoon Epsom salt (or magnesium flakes)
• 2 drops essential oil of choice (optional)

Instructions:

• Pour the water, sea salt, and Epsom salt (or magnesium flakes) into a small saucepan over medium heat. You don’t want the water to boil; rather, you just want to heat and stir until everything is completely dissolved. 
• Remove from heat and allow the mixture to cool. Stir in the essential oil, if using. 
• Pour into a glass spray bottle and store in a cool, dry place. 
• Shake well before each use. Spray on a cotton pad and use it as a toner, or you can lightly mist your skin with this spray.

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A good sauce or dressing can make or break a meal. That’s why we love this curry tahini dressing. Not only is it very easy to make, but it also exhibits an incredible tanginess with a hint of spice. This dressing goes great on salads, but it truly works with just about everything. You can even serve it as a dip for raw vegetables or your sweet potato fries.

The great thing about this dressing is that it only requires five ingredients, or six if you count water. When choosing the tahini, make sure that it is raw, not roasted. The ideal tahini has a luxurious, silky consistency because it will not clump when you blend the dressing. When it comes to the curry powder, you ideally want to choose a salt-free blend. Depending on your curry powder, it may or may not have the addition of salt for added flavor. Your curry powder should only consist of a blend of several spices, but read the label because each brand may include or exclude certain ingredients.

The lemon juice works to cut the nuttiness from the tahini and enhance the overall tang of the dressing. Because curry powder is very aromatic and floral, the dressing requires acidity, which the lemon provides. Lastly, the garlic adds a little zing that complements the lemon. Now, if you enjoy a sweeter dressing, feel free to add a teaspoon or two of grade A maple syrup. At this time, ready your ingredients and your blender because it’s time to make the curry tahini dressing!

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