“When the moon hits your eye like a big…” bowl of zoodles tossed in a savory tomato sauce, you know that’s amore, right? Sometimes you just have to improvise the lyrics to a classic song in order to fit your raw vegan lifestyle. Even more important than the lyrics are the ingredients you use. Forget the store bought jar of sauce and packaged pasta because you won’t need them for this recipe. In fact, you don’t ever need to use jarred sauce because it is filled with sodium and preservatives.

This raw vegan entree is not only filling, but also a pleasant break from salads and smoothies. The first task is to spiralize the zucchini, which is quite an easy process. We recommend that you use a spiralizer that is not handheld, i.e. it has feet and a hand crank so that you can secure it to your countertop. This type of spiralizer is great for zucchini, sweet potatoes, carrots, and more! Once you have your zoodles, you need to make the sauce. Before you do that, we recommend that you pat the zoodles dry with some paper towels.

The great thing about a savory, raw vegan tomato sauce is that you can achieve great depth of flavor without cooking. When you use the proper seasonings and ingredients, you can achieve greatness. Nutritional yeast gives your sauce a cheesy flavor, which would come from parmesan cheese. The sun-dried tomatoes (make sure they are packaged and not the ones that are jarred in oil) offer a lovely acidity and richness. To help thicken the sauce, you have one date and some raw sunflower seeds. Those may seem like odd additions to your sauce, but trust us…they work!

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What do you love about tacos? All of the flavor tends to come from the seasonings on the meat. Well, you can use the same seasonings that impart those smoky, robust, and signature taco flare on a raw vegan diet. Cumin, chili powder, paprika, sea salt, and garlic can all be enjoyed while cleansing. But what about the meat? While you cannot have meat, you can pulse walnuts and packaged sun-dried tomatoes with the spices to achieve a ground beef-like texture.

The taco “meat” that you end up with is slightly chunky and incredibly hearty. For the sun-dried tomatoes, make sure to buy the packaged variety, not the ones sold in oil. The acidity from the sun-dried tomato can be a little intense, but the avocado, chopped tomatoes, cilantro, and lettuce leaf help counteract the salt. In fact, the romaine lettuce leaf, which acts as the tortilla in this recipe, offers a refreshing crunch. Hit the taco with a squeeze of fresh lime and you’ll be transported to your favorite taco stand.

If you enjoy the walnut taco “meat” in this recipe, you can use it in other creations. Save some and place a dollop or two on a salad during the cleanse. You can also pulse some cauliflower in a food processor to achieve cauliflower rice and mix in the taco “meat” with it. You’ll have your very own raw vegan burrito bowl, which you can top with tomatoes, avocado, onion, and cilantro. The possibilities are truly endless!

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When you’re eating raw vegan, you need recipes that are: a) delicious, and b) filling. Eating a rib or two of celery is not going to fill you up, but enjoying this sunflower seed spread on cucumber slices will. The healthy fats and fiber from the sunflower seeds help you feel full, but make sure not to consume the entire dip. Why, do you ask? Well, eating the entire bowl of the sunflower seed dip will rack up some serious calories.

What makes this dip so flavorful? Aside from the long list of spices, this dip contains sun-dried tomatoes, cilantro, cherry tomatoes, green onion, jalapeño, and more. The tahini enhances the creaminess and adds a subtle nutty flavor. Now, if you are sensitive to spice, you can omit the jalapeño, but with all the other seasonings, herbs, and addition of maple syrup, you should be fine. This dip won’t cause you to breathe fire, but you’ll feel the kick. The refreshing cucumber slices also help tame the spice.

When it comes to blending the ingredients, we strongly encourage the use of a food processor. If you want to make the blending process easier, you can soak the sunflower seeds and sun-dried tomatoes in water (separately) for an hour or so before blending. Soaking will help soften these ingredients and ease the blending process. A good food processor can easily handle ingredients that you don’t soak, though. Finally, the spread should be a little chunky and not like a smooth sauce. Blend it to your desired consistency and then enjoy when ready!

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Pesto is one of the easiest sauces that you can make in a blender. It typically requires a few simple ingredients, but you can change up the ingredients if you want a different flavor profile. There’s no need to include dairy and you can use almonds, walnuts, or cashews in place of pine nuts, which can be quite pricey.

One of the best iterations of pesto is the sun-dried tomato pesto. Sun-dried tomatoes offer a robust, warming flavor with a hint of acidity. Because this pesto is raw vegan, the sun-dried tomatoes have to be dried, not in oil. You can find the fully dried tomatoes in various grocery stores, and they typically come in a bag. The jarred varieties with excess oil are not acceptable to consume while cleansing.

Because you don’t have the excess moisture from the oil, you have to soak the sun-dried tomatoes in water a couple hours before making this pesto. This helps to soften them up and make the blending process much easier. You may also need a little extra water when it comes time to blend. Don’t worry, the water won’t dampen the flavor of this pesto. There are too many powerful ingredients that won’t surrender to a little water! Lastly, it’s best to use a food processor instead of a blender for this recipe. The reason for this is because there isn’t a ton of liquid, so an average blender won’t blend everything thoroughly, or you’ll be left with excess chunks.

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Olives may not be an acceptable food while participating in one of our cleanses, but you can definitely enjoy them post-cleanse. The briny tang of olives easily delights the taste buds, and they are great as snacks or appetizers. How do you incorporate them into dishes, though? One of the most classic olive dishes is a dip or appetizer known as olive tapenade.

Olive tapenade is easy to make and satisfies garlicky, lemony, salty cravings. Often times, you’ll see this paired with bread or cheese plates. It can also work as a spread on healthier nut or seed crackers that are free of unhealthy ingredients like hydrogenated oils. Remaining in the healthier vein, make sure to source your olives from other places besides the can. Too often do people buy canned olives. They can contain so many preservatives! It’s better to go to a store that has an olive bar with different varieties. For convenience, purchase the pitted varieties, otherwise you will spend a long time making this recipe. Time is a valuable currency, so buy pitted olives and whip up this dip in a matter of minutes!

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Spaghetti squash is probably the best gluten-free pasta option in existence. Not only is it nutrient-dense, but it also has a similar texture to real spaghetti, provided you cook it correctly. The last thing you want to do is overcook spaghetti squash because it will become mushy. You won’t be able to shred it like spaghetti if this happens.

As far as the sun-dried tomato sauce goes, it is incredibly easy to make and packed with flavor. The picture for this recipe has the entree plated in the skin of the spaghetti squash half. You don’t need to do this, but it does make you feel fancy. It’s much easier to spoon the sauced squash into a bowl and enjoy it that way. Don’t forget to top with freshly chopped basil or parsley.

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When it comes to spiralizing the butternut squash, take the time to peel the squash and cut off the ends first. cut the squash in half where the long section meets the bulbous section. Using a spoon, scoop out the seeds and pith to make it look like a donut. Not you can spiralize each section with a bit more ease. The next key to this recipe is letting the butternut squash noodles sit in the sauce for at least 30 minutes. This helps soften the noodles, making them much easier to eat.

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It’s time for date night on a raw foods diet! The best thing about making lasagna is that you always have leftovers, which means you get to fill up twice on the same delicious meal. This is a labor intensive meal, so please allot enough time to make all the different components.

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If you recently purchased a dehydrator and are loving every second of its existence, you are going to love this recipe. This recipe might even ignite the fire to bring your old, dusty dehydrator out of storage and back into the kitchen; thus rekindling the love you once had for it! Once you make the wraps, don’t be afraid to get creative with the filling ingredients. Just make sure that they’re raw!

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There are more dip options than salsa and guacamole while you are cleansing. You just have to think outside the box and realize the amount of options that are available and cleanse-approved.

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