“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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Do you pour this over zucchini noodles or is it made out of zucchini? The correct answer is: both! This quick pesto sauce is raw vegan, dairy-free, gluten-free, and contains a generous serving of vegetables in each bite. Serve it as a dip, spread, or as a sauce for some zoodles or regular noodles.

We like to stray from the well-traveled path and pave our own way, especially in regards to flavors. That’s how this zucchini pesto sauce came to be. It’s a tasty and zesty twist on a classic pesto recipe that exhibits an impressive nutritional profile. This pesto sauce is more akin to an avocado pesto, in the sense that it is a little thicker and creamier than a regular pesto. Like any great pesto, this recipe contains nuts, only we use walnuts instead of pine nuts. If you prefer other nuts, then you can use almonds, cashews, or pine nuts instead. If you want to enjoy a nut-free version, use pumpkin seeds.

Because zucchini contain a lot of water, you have to do your best to squeeze the water out before blending it with the rest of the ingredients. Grate the zucchini with a cheese grater, place it in a cheesecloth, and squeeze out as much water as you can. You don’t want excess water, or else your pesto will become too watery. Just make sure that you use this pesto relatively quickly, because it only keeps fresh in an airtight container in the fridge for up to five days.

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Spiralized zucchini noodles with raw vegan pesto is a refreshing, light, flavorful entree for all of our cleansers. For this dish, you abandon regular pasta and transform nutrient-dense zucchini into noodles, or zoodles. If you don’t have a spiralizer, you can always use a peeler to make zucchini ribbons, which are reminiscent of papparadelle noodles

You can’t have zucchini pasta without zucchini, but the true star of this recipe is the raw vegan pesto. Made with fresh basil, garlic, raw pine nuts, raw walnuts, and raw hemp seeds, this pesto is replete with healthy fats, protein, vitamins, and minerals. If you don’t use parmesan cheese, how do you achieve that cheesy flavor in raw vegan pesto? The hemp seeds provide slightly nutty and salty flavor that is akin to parmesan cheese. If you feel that your pesto lacks that cheesy flavor you know and love, feel free to add a tablespoon of nutritional yeast.

To liven up this entree, you toss in halved cherry tomatoes. The tomatoes bring a sweetly tart flavor to the dish that pairs beautifully with pesto and provides a balance to herby basil flavor. Tomatoes and basil just work like magic together! The result is a light and refreshing zucchini pasta entree that is bursts with vibrant flavors from the combination of fresh ingredients. It is a fantastic option for those following a raw vegan, as it filling, nutrient-dense, and a departure from salads and smoothies.

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Most people are suckers for pasta, or Italian food in general. It is comforting and very easy to eat too much of it. What happens after scarfing down bread, pasta, cheese and meat? Typically, you feel like a as bloated as a balloon that is on the brink of popping. The body tends to crash after a meal like that because of all the carbs, which is why we love zoodle recipes. You can feel full after eating zucchini noodles and not experience that bloated pasta belly!

Zucchini is very low in calories, but offers a decent amount of protein and fiber, both of which help you feel full. Food data indicates that zucchini exhibits high antioxidant activity, offering carotenoids like zeaxanthin, lutein, and beta-carotene. These antioxidants may benefit the skin, heart, and eyes, and even offer protection against certain types of cancer. Although yellow zucchini may contain slightly higher levels of antioxidants than the green variety, you can still absorb a lot of nutrients from green zucchini.

As with all zoodle dishes, the sauce is what brings it home. You’ve seen the raw marinara, Alfredo, and pesto sauces on our website, but we don’t think you’ve seen a sauce like this. The creamy dill sauce offers a rich, thick consistency and slightly tangy, slightly sweet flavor profile. Dill is a powerful herb, but it doesn’t overtake the entire dish. The rest of the ingredients in the sauce create a pleasant balance that makes it something you just can’t get enough of!

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Pasta is undeniably delicious, but you can just keep eating and eating until you reach a full state of bloating. Most pasta that you buy in the store is made with enriched wheat or flour, in addition to other preservatives, or the wheat is not high quality. If you eat the same pasta dish in Italy, though, you will not feel bloated after finishing your dish. Higher quality ingredients are more easily digestible. Plus, the sauce in Italy is most likely fresher.

This recipe doesn’t have flour and it will not remind you of Italy. It does, however, offer impressive depth of flavor for being a raw vegan entree. Zucchini noodles do not taste like cooked pasta noodles, but they are much healthier for you. Additionally, eating a bowl of zucchini noodles when the weather is hot is much more refreshing, and you don’t feel as weighed down. A great trick to make your zucchini noodles less watery is to put them in a strainer, sprinkle a bit of sea salt on them, and then let them sit for 10 minutes. Pat them dry and then set aside while you make the sauce.

Speaking of the sauce, this is one that you’ll want to save for the books. It is wonderfully creamy and packed with flavor. Not only does this avocado lime creation work as a sauce for the zoodles, but it also works as a dressing or vegetable dip. The possibilities with this sauce are endless! Maybe just don’t put in on desserts, though. Happy eating!

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Maintaining proper hydration is one of the most important aspects of life, regardless of the season. The body needs water for many bodily functions, including circulation, temperature regulation, and even immunity. When you drink a sufficient amount of water, you may even help balance your mood and improve sleep quality. Dehydration, on the other hand, can lead to a handful of unpleasant symptoms, including headaches, fatigues, decreased cognitive function, and dizziness. In severe cases, dehydration may cause heat exhaustion or stroke. 

In order to avoid the effects of dehydration, you have to stay on top of your water intake. Drinking water isn’t as exciting as drinking other beverages, but it is necessary for your health. You can always enhance your hydration efforts by drinking herbal teas, freshly made juices or smoothies, or drinking electrolyte-rich drinks (preferably not the bottled varieties with processed ingredients and added sugars). 

You can help meet your daily hydration goals by eating water-rich foods. Foods that contain water, in addition to the other nutrients, help protect the body from dehydration. Plus, the vitamins, minerals, antioxidants, fiber, protein, and more in these foods benefit your health in other ways. The top choices include watermelon, tomatoes, cucumbers, celery, strawberries, spinach, lettuce, and zucchini. For inspiration, here is a list of seven hydrating recipes to enjoy this summer. 

Summer Heirloom Tomato Salad

Do summer right when you whip up this refreshing heirloom tomato salad. It is as beautiful as it is tasty, so please enjoy!

Click here to make the recipe. 

Refreshing Cucumber Peach Salsa

Dive into this divine and refreshing cucumber peach salsa, which is both Whole30-friendly and 100% Full Body Cleanse approved. Peaches are freshest during the summer months, making this the perfect seasonal dish.

Click here to make the recipe. 

Tangy Thai Cucumber Noodle Salad

Tangy, refreshing, and perfect for a hot day, this Thai cucumber noodle salad is going to revolutionize your salad game during your cleanse. Not only that, the cucumbers, tomatoes, and fresh herbs, and lime juice keep you on the path to optimal hydration.

Click here to make the recipe. 

Zoodles With A Mint Parsley Pesto

Yet another zucchini noodle recipe is about to impress your taste buds. These zoodles are tossed in a herbaceous mint parsley pesto.

Click here to make the recipe. 

Watermelon Cucumber Basil Lemonade

A perfectly refreshing drink recipe for warmer weather! This watermelon cucumber basil lemonade is free or added sugars and may help enhance your hydration efforts. 

Click here to make the recipe. 

Homemade Cantaloupe Popsicles

With the days getting warmer, that can only mean one thing: summer has arrived! To cool you off, try these homemade cantaloupe popsicles! They are so easy to make and cool you off in no time.

Click here to make the recipe. 

Subtly Sweet Strawberry Sorbet

Strawberries are one of our favorite summer fruits, which is why we wanted to make them into a dessert! It is sweet, but not overpowering. The zesty zap from the freshly squeezed lemon juice is exactly what you want when the sun is out!

Click here to make the recipe.

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One of the best entrees to eat on a raw diet is a zucchini noodle dish. Zoodles, as they are called, eat just like spaghetti, only with a little more crunch. If you let them sit in the sauce for 10 minutes or so, they actually soften and become easier to eat. If you prefer different textures, then don’t let them sit in the sauce for too long.

You don’t need magic to turn a zucchini into noodles; rather, you just need a good spiralizer. You don’t need to spend a fortune on one, but we recommend purchasing one that has a base with suction cups. That way, it can firmly adhere to the surface on which you spiralizer your veggies. One of these should be $20 or less. We just recommend that you do not purchase a handheld one because they can be difficult to use.

The tahini tomato sauce is creamy, slightly acidic, and garlicky. If you are not a fan of garlic, then you may want to omit the garlic, or just use half of a clove. The fresh lemon juice really wakes up the other flavors, while the tahini provides with subtle nuttiness. It’s almost like the tahini replaces a dash of nutmeg in a classic marinara.

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Pesto is one of those sauces that does not have require specific ingredients. A classic pesto contains pine nuts, basil, olive oil, and Parmesan cheese, but you can stray from this traditional recipe. You can use cashews, basil, nutritional yeast, and olive oil, or you can think outside the box and use avocado and kale as the base.

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Spicy, tangy, and wonderfully refreshing, this Thai salad is the perfect light lunch or dinner during summer. Normally, you slice cucumbers as you please for salads, but this recipe gives them a fun twist (literally) by transforming them into noodles. That’s right, folks, you have to bust out the spiralizer to create cucumber noodles.

Turning the cucumber into noodles almost makes it seem like you are eating a green papaya slaw, which is spicier than this recipe. If you don’t have a vegetable spiralizer, you can use a julienne peeler to make the cucumber noodles. Not only is this an easy and convenient way to create vegetable noodles, but it also works great on cucumbers. Because they are somewhat soft, you have to be gentle when creative cucumber noodles. If you have a spiralizer, though, feel free to get it out use it to make the cucumber noodles. Should they be called coodles, like zucchini noodles are called zoodles? Maybe that’s an unpopular opinion!

This recipe does call for a tablespoon of finely minced jalapeño, but you can increase or decrease that amount depending on your spice tolerance. You also have the option to spiralize a carrot if you want, but this salad doesn’t require it. It is, however, essential to include the tomato. The sweetness and subtle acidity from the tomato not only adds to the refreshing nature of the salad, but also creates relief from the powerful citrusy and spicy flavors in the salad.

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Every now and again, you come across a sauce that is a game changer. It makes you stop and think about all the other sauces, dressings, and marinades that you’ve eaten in your life. We feel that the sauce that coats the zucchini noodles in this recipe is one of those special sauces. It hits all the major flavor points that you desire in a sauce: acidic, savory, tangy, and slightly sweet.

Tahini is perfectly acceptable to enjoy during your cleanse, so long as the only ingredient is sesame seeds. Make sure that there are no other ingredients, and also avoid tahini if you see roasted sesame seeds on the ingredient list. Tahini is made by grinding sesame seeds and it is not sweet, unlike most nut butters that contain added sweeteners. It exhibits a strong, nutty flavor profile that goes well with assertive flavors like lemon, cayenne, coconut aminos, and apple cider vinegar.

The sauce is definitely more in akin to a stir-fry sauce, given that it includes coconut aminos, lemon, and ginger root. If you want to intensify the flavor, add one clove of minced garlic to the sauce. Don’t add more than one clove, or else the sauce may be too pungent. Finally, you can add other ingredients to the zucchini noodles if you so choose. Sprouts, freshly chopped cilantro, hemp seeds, and raw sunflower seeds are all great ingredients to add to your zucchini noodles.

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