While there's nothing wrong with healthy carbs from whole plant-based sources, (our bodies need energy!) sometimes it's nice to choose lower carb options for a few meals, especially this time of year when there is certainly no deficit of carbs around most of us. Yes, leftover Halloween candy...we're looking at you.
This smoothie recipe by Priscilla Soler of Gastrawnomica is not only super easy to make but is packed with fiber, antioxidants, healthy fats and plant protein.
What better dessert for yourself and family than a 100 percent real fruit-filled tart. All fresh, natural, preservative and chemical-free ingredients. This recipe by Christine Roseberry of Just Glowing with Health is an awesome, healthy option for children. They will not miss the refined sugar!
Looking for a delicious and power packed breakfast or snack that will keep you fueled for hours? You will love this tropical and energizing chia pudding recipe by Marina Yanay-Triner of Soul in the Raw. Full of fiber and loads of plant-based protein, omega fatty acids, and calcium thanks to chia seeds, a super seed with an impressive list of health benefits. This recipe also serves as a great healthy dessert option that won't weigh you down or leave you in a refined sugar coma. Enjoy!
Want to spice up your Monday? Whip up this healthy salsa by Karielyn Tillman of The Healthy Family and Home featuring juicy mango, fresh tomato, cilantro, red onion, jalapeno and a delicious lime dressing. Serve with your favorite organic corn chips or flax crackers, or turn it into a meal by loading up lettuce boats with salsa, avocado, and maybe some cashew sour cream. Enjoy!
Just a few key ingredients make this recipe by Amanda Brocket of The Raw Food Kitchen both wickedly delicious, and also easy. The key is to work with the flavors of raw cacao so you have a yummy sweet chocolate icing and a nice bitter chocolate bottom. Gluten-free, dairy-free, and 100% plant-based. Eat fresh or cut them up into small bites and enjoy snacky sized brownie bites straight from the freezer.
This oil-free raw vegan lasagna recipe by Marina Yanay-Triner of Soul in the Raw has many delicious, creamy layers. If you have kids get them involved in the making! They'll find the layering and colors really fun. It is nothing like the traditional, greasy lasagna. Full of healthy fats, greens, and vegetables. It is extremely water-rich, and even oil free.
This dreamy cake by Iselin Amanda Støylen of A Green Kitchen has lots of flavor and the most decadent silky texture imaginable. If you are a tahini lover (and how could you not be...), this may very well become your new favorite raw dessert.
Today's recipe is an easy but amazingly delicious raw cheesecake topped with blueberry jam by Iselin Amanda Støylen of A Green Kitchen. You can use almond or cashews in the crust, or for a fun variation try raw peanuts. They'll taste amazing paired with vanilla and blueberries. Enjoy!
While these "rainbow" spring rolls by Chris Anca of Tales of a Kitchen may not contain the full rainbow color spectrum, they are full of rainbow veggies, which definitely counts in our book.
This recipe is so easy to make, so versatile and fun to enjoy. And the best part - zero cooking, so you won't have to heat up the house to prepare your meal.
Warning: don't have these when you're super hungry because you will want to eat more than one! They're perfect with a glass of cold almond milk after a meal. These delicious brownies by Emily Von Euw of This Rawsome Vegan Life come infused with a little therapeutic greenery: broad spectrum CBD from hemp which has a host of health benefits e.g. it acts as an adaptogen, helps regulate mood and sleep, and helps support healthy nerve function.
With temperatures rising you may find yourself craving lighter foods, such as raw fruit, smoothies, and salads. And for dessert ice cream is a natural choice. This ice cream by Iselin Amanda Støylen of A Green Kitchen is ridiculously simple to make and tastes heavenly. Beautifully served on its own, or together with berries and a drizzle of maple syrup, with chopped nuts and melted chocolate on top, with pancakes and waffles, or if you're really looking to take it next level: served in a glass with a shot of espresso poured over.
Craving a little pre-summer cleanse? While juice cleansing is a great option, the idea of drinking only juice and water for any length of time can cause many to shy away. The truth is, going raw for a week or longer can have a deeply positive impact on our health and is very supportive of our body's natural ability to detox itself. This warming raw soup by Juli Novotny of Pure Kitchen is abundant in the hydration, minerals, vitamins, enzymes and other nutrients your body needs to detox naturally, and yet it's more filling and satisfying than a juice. And it's perfect for those who prefer their soups to have a hefty kick of heat!
Lavender, blueberries and figs...what a dreamy flavor combination. These lavender fig tarts by Heidi Turunen of Rawlicious Delicious make for the ultimate high tea treat! The base is made from dried figs, but you can also replace figs with dates. The creamy filling is colored with blueberries and flavored with organic food-grade lavender essential oil. So dreamy!
This veggie burger recipe by Marina Yanay-Triner of Soul in the Raw is packed with deliciousness, is simple and easy to make, and has tons of healthy ingredients, unlike, you know, the standard thing. Serve these with a piece of lettuce, some tomato, onion, and of course, some raw vegan bread. Or you can use a portobello mushroom instead of bread as another healthy, raw option. Add some home-made sauerkraut for added flavor!