There are few appetizers I love more than the springroll. Here’s a raw veggieful version that uses collard leaves as a flavourful wrapper with a bit of a crunch. Add in some marinated enoki mushrooms or sea veggie noodles for an added dimension of texture and taste.
I am a sucker for pumpkins of all shapes and sizes. But when it comes to using pumpkins in my raw recipes, I prefer sugar pie pumpkins. The skin is very thin which makes it easier to peel and the flesh is sweeter.
Yep, another green smoothie. Kale is to blame but in a good way!Today’s smoothie has a power house of nutrients. It is a bit higher in calories but my goal in these smoothies is to get nutrients and healthy fats.
This is by far one of the easiest recipes to make because all you have to do is blend the ingredients. Try it out and see how it tastes.
This is a creamy soup that’s bursting with the flavors of fresh and mostly organic produce. Fennel seeds shine on their own, but highlight the sweetness of the mango incredibly well.
This recipe utilizes a creamy miso garlic sauce.Make this soup today and be uplifted and nourished by its vibrant green aura and fresh, wholesome flavor!
Get ready to have your mind changed about raw vegan soups! This soup is filled with nuanced flavors that form a delicious marriage in your mouth.
Packed with the fresh flavors of bell pepper, lemon, and strawberries, this raw soup has a balanced depth of flavor and richness.
This fire and ice salad is good with any lunch or dinner entree. It’s got a little kick, but the cooling cucumber mellows the heat.
This isn’t the traditional potato salad that is heavy and overly rich. It’s a refreshing take that showcases classic Greek flavors.
This is a colorful, spicy, and refreshing bean salad that is incredibly easy to make. It’s a great transitional recipe if you just finished cleansing.
This is so easy to make! You’ll want to have it all the time, but you can save it for when you feel like impressing a significant other.
Whole steamed artichokes have a natural elegance, but leaf-dipping can get messy. We’ve solved the problem by filling artichokes with a thick arugula pesto, which turns the de-choked centers into individual dipping bowls.
These pickles are sweet, but retain that classic vinegary bite we know and love. You can eat them on their own or place them on sandwiches!
A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.
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