Are ready for a salsa that is so good that it’ll carry you all the way from spring through summer? Well, get your palate ready because you just clicked on that recipe! So zingy, zangy, zesty, and incredibly refreshing, this kiwi salsa will jazz up any night of the week. Say goodbye to any sluggishness that stems from colder weather when you enjoy this salsa bite after bite. It’s like sunshine for your taste buds!

You might be thinking, “How can I enjoy this salsa without chips if I am cleansing?” That’s a valid question, considering that you cannot have packaged chips during the cleansing process. You can, however, make your own dehydrated chips from root vegetables, such as sweet potatoes, zucchini, parsnip, and more. Use those vegetable chips as your dipping vessels to enjoy this addicting salsa. Alternatively, you can spoon this salsa into small lettuce cups and enjoy it that way.

For this salsa, choose kiwis that are ripe, or else your salsa will have a sour flavor profile. If green kiwis are too tart for your palate, consider using golden kiwis, as they have a sweeter flavor. Unlike other salsas that you are familiar with, this one contains ginger, which pairs beautifully with kiwi. Instead of using red onion, we opted for shallots because they exhibit a sweet mildness that doesn’t overpower the other ingredients. The savoriness of cilantro plays well off the slightly tart kiwi and, well, you can’t have a salsa without fresh lime juice. That’s the ingredient that ties everything together!

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Here we go again with the creativity! This isn’t a plane Jane pesto, people. We have to change it up and keep you on your toes so that your taste buds remain interested in raw vegan foods. Varying your ingredients and straying from the well-traveled path is a great way to enjoy new flavors and reap the benefits of different plant compounds. Because we live in a society that regularly wastes edible parts of fruits and vegetables, we wanted to provide a unique way to use celery leaves, which most people discard without hesitation.

Next time you have a bunch of celery with beautiful leaves, turn those leaves into a pesto. While you can incorporate them into salads, it is much easier and quicker to transform them into a pesto sauce. From a nutritional standpoint, celery leaves are rich in the following vitamins and minerals:

• Vitamin A
• Vitamin C
• Vitamin K
• Calcium
• Magnesium
• Potassium
• Fiber
• Beta-carotene

Celery leaves may help enhance immune function due to the presence of vitamins A and C. Both of these vitamins work to protect the body against infections, while simultaneously enhancing skin health. The calcium and magnesium in celery leaves are essential for maintaining strong bones and reducing the risk of osteoporosis. Because celery leaves contain antioxidants and chlorophyll, they aids the body’s natural detoxification processes. In fact, they may aid the body with toxin elimination.

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Homemade nut butter is just the way to go, folks. You only need two ingredients and a food processor to make a smooth and creamy nut butter that is free of preservatives and other unnecessary ingredients. Unlike store bought brands, this macadamia nut butter is free of palm oil, lectins, peanuts, and added sugars. That means that this nut butter is raw vegan, Whole30-approved, Paleo, grain-free, gluten-free, keto, and sugar-free. The subtle hint of sea salt perfectly complements the robust macadamia nuts.

Is homemade macadamia nut butter better than store bought varieties? While both are great options, making your own allows you to control the ingredients and blend until you reach your desired consistency. Perhaps you enjoy a nut butter that is just between chunky and smooth. Maybe you like nut butter to be velvety smooth, and you can have control over that when you make your own. Plus, homemade macadamia nut butter is nearly identical in price as the store bought version. Depending on which stores you have access to, you may or may not always see macadamia nut butter available. If you find raw macadamia nuts, though, you can transform them into a luxurious butter.

You will need a food processor for this recipe because a blender just won’t cut it. To achieve a smooth nut butter, you will probably have to blend for three to five minutes, stopping to scrape down the sides periodically. Just keep blending, scraping down the sides, and blending again until you achieve a smooth consistency. Once you are satisfied, spoon the butter into a container, seal the lid, and refrigerate. Use when ready.

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You can have your raw vegan cake and it too! And with raw vegan frosting, no less! If you have perused our dessert section, you know that we have several raw vegan carrot cake recipes. We have bars, bites, balls, and a full cake in there, and this maple cashew cream frosting would be the perfect complement to any of those recipes. It is similar in flavor to a classic cream cheese frosting, which pairs beautifully with carrot and red velvet cake.

Cashew cream is a versatile item to have in your kitchen because you can make it sweet or savory. Use it in everything from spreads and dips to sauces, frosting, and more. If you need a dairy-free or vegan option, cashew cream is great to have on hand. Honestly, you can slather this spread on anything and everything, depending on how you flavor it. Make it with savory flavors to use as a dip for raw vegetable sticks. Make it sweet, just like this maple-inspired recipe, to put on energy balls, toast, or raw vegan desserts.

Although we have this recipe pretty dialed in, you may want to tinker with it to achieve the flavor you are content with. You can adjust the amount of maple syrup, vanilla extract, and homemade almond milk to your liking. You want it to be thick, but smooth and easily spreadable. Just remember to soak the cashews in water for three to four hours to help soften them. That will make the blending process so much easier. Just don’t forget to discard the soaking liquid!

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Get your fall palate ready because your taste buds are about to go crazy for this delightful homemade vegan pear butter. This is a smooth and creamy spread that captures the essence of fall in every spoonful. It goes great on toast, mixed into yogurt, or as a topping for pancakes. You can even incorporate some into your chia pudding or overnight oats. It’s a simple yet luxurious treat crafted from ripe pears, which you simmer slowly with warming cinnamon and sweetened to perfection with maple syrup.

What you end up with is a velvety butter that is not only delicious, but also versatile. This vegan and naturally sweetened pear butter is a great way to preserve the flavors of fall, utilizing seasonal pears, which are not a prominent ingredient in a lot of recipes. Pears are great to enjoy raw in salads and smoothies, but you can also cook them down. You just want to use ripe pears to avoid a tart flavor. By eating pears, you can reap some of their impressive health benefits, which include:

• Pears are naturally rich in dietary fiber, which is an essential nutrient for optimal digestion. Researchers note that a high-fiber diet can help maintain healthy weight, lower cholesterol levels, and prevent constipation.
• Pears contain flavonoids and vitamin C, which are antioxidants that work to combat oxidative stress in the body. Antioxidants work to reduce the risk of chronic diseases, in addition to benefitting immune function and cell health.
• According to researchers, regular pear consumption has been associated with improved heart function. The fiber content of pears, in addition to the antioxidant properties, works to support healthy cholesterol levels and reduce inflammation, two things that reduce the risk of heart disease.

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Who loves pesto but either has a nut allergy or cannot properly digest different nuts, such as cashews, pine nuts, or almonds? Almost all pesto recipes call for nuts, so we decided to create a unique raw vegan pesto recipe that uses sunflower seeds. They have a mild, nutty flavor and add a smooth and creamy texture to this pesto. We also added two tablespoons of hemp seeds for an added boost of healthy fats and proteins.

Although you can use a blender, it is better to use a food processor when making this pesto. It also works best to process all of the ingredients, except for the basil, until smooth and then add the basil at the very end. That will help keep basil from bruising as much. You can also drizzle in a little more olive oil while blending if the pesto is too thick for your liking. Just keep in mind that this pesto, unlike store bought pestos, will only stay fresh in the fridge for a few days. That means that you will want to eat it soon after making it. You can also freeze it, so consider making a double or triple batch so that you can enjoy some later.

For easy storage, put the pesto in silicone ice trays, freeze, and then pop out the pesto cubes to put in a freezer-safe plastic bag. You can defrost the ice cubes 24 hours before you want to enjoy it. The sunflower seed pesto works great as a dip for raw vegetables, or you can use it with raw zucchini noodles to make a filling raw entree.

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Get ready to dive right into this delightful watermelon salsa with avocado. Although it isn’t a dessert, it’s quite the refreshing summer treat that is not only visibly stunning, but also bursting with tons of flavor and nutrition. The small cubes of vibrant green avocados offer a stark contrast with the ruby red, juicy chunks of watermelon. Toss those beautiful ingredients together with zesty lime juice, freshly chopped cilantro, diced jalapeño, diced red onion, and a pinch of sea salt, and you have a delightful summer salsa. It’s the perfect balance of sweet, savory, spicy, and tangy!

1. Hydration: Watermelon is composed of over 90% water, which makes it an incredibly refreshing and hydrating fruit. That’s why it is perfect for hot summer days!
2. Heart health: Both avocado and watermelon are great sources of potassium, which can help regulate blood pressure. Watermelon also contains citrulline, a plant compound that may improve blood flow.
3. Weight management: This salsa is low in calories yet high in fiber because of the watermelon avocado combo. That means that it can fill you up without weighing you down. Now, if you eat the whole bowl, you’ll rack up some calories, but keep your portions in check and it makes for an ideal snack or dip.
4. Nutrient-rich: The mixture of vitamins, minerals, antioxidants from each ingredient makes this salsa a nutritional powerhouse. From vitamin C to potassium, you’re giving your body a delicious boost!

This watermelon salsa is so versatile and ideal for raw vegans, vegetarians, and carnivores alike. You can scoop it up with chips (not while cleansing), use it as a topping for a Buddha bowl or wild caught fish, or simply enjoy it straight out of the bowl as a refreshing snack. Whip up this salsa for your next gathering and watch everyone fall in love with it.

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Are you ready to enjoy a homemade salsa that is every bit as spicy and delicious as it is chunky and smoky? Some people like smooth, pureed salsa, while others prefer the chunky salsas that you make in a molcajete. Is the salsa imperfect? Yes, but it’s also perfectly chunky, smoky, and full of flavor. Not everything that you make has to look like a work of art. Sometimes, foods or dishes that don’t satisfy everyone’s aesthetic appeal taste the best! That’s how we feel about this salsa.

A molcajete, in case you are unaware, is the Spanish word for mortar and pestle. The name comes from the Aztec words that translate to “seasoning” and “bowl.” A traditional molcajete varies slightly from your average mortar and pestle, though. It is made from volcanic rock and the hard, rough surface makes it easier to grind spices or mash different ingredients, for example, the pan-roasted ingredients for this salsa. Just make sure that you don’t add all of the ingredients to the molcajete at once. Start by mashing the onion and garlic, then follow that with the jalapeño.

Once you have a smooth paste of onion, garlic, and jalapeño, you can add the tomatoes, one or two at a time. Don’t overcrowd the molcajete, or you’ll have tomato juices flying all over the place. Add your chopped cilantro, cumin, sea salt, and black pepper and mix to combine. Serve with some sturdy chips that can support the weight of this homemade chunky salsa. It’s got a little kick, but not so much so that it overpowers the rest of the ingredients. If you like a spicier salsa, add two jalapeños!

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Jalapeños and ranch? Say less and get ready to impress your taste buds. You may just bid adieu to that hidden valley over yonder (wink wink) and embrace a much healthier, homemade ranch dressing with a kick. You don’t have to give up the creamy texture of dairy and oil-based salad dressings or dips! This dressing is oil-free and dairy-free, and it all starts with cashews.

You begin by soaking raw cashews in water for about 20 minutes. This step helps soften the cashews, which makes them easier to blend, and that contributes to a creamier, more luxurious dressing. If you happen to have some roasted cashews on hand, go ahead and use those, but you will need to soak them a little longer than 20 minutes. Using raw cashews also helps you cut down on the salt content, as most roasted cashews typically contain salt. You can, however, rinse salted cashews well to help remove the excess salt.

Enough about cashews, it’s time for the star of the show: jalapeños! Pickled jalapeños add a beautifully acidic and briny flavor to this vegan ranch dressing. Some people prefer the tamed pickled jalapeños because they don’t enjoy spice. You can choose whichever variety of pickled jalapeños you enjoy and add them to your dressing. Finally, make sure to use a high-speed blender, such as a Vitamix, or a food processor to thoroughly blend the ingredients. You don’t want cashew chunks in your dressing. You want a smooth consistency the drizzles beautifully over salads. If you prefer a thicker ranch as a dip, you can add a little less liquid!

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Believe it or not, not all pesto is green. The classic green pesto that you know and love is from Genoa, Italy, and it typically consists of basil, pine nuts, olive oil, salt, pepper, and parmesan cheese. If you peruse our recipe section, you will find many pesto variations, many of which are raw vegan. Your love for pesto doesn’t have to stop at the color green, though. There are many kinds of pesto sauces from various regions throughout Italy. This recipe is inspired by the traditional Sicilian pesto.

What makes a Sicilian pesto different from the classic green pesto is that it uses almonds instead of pine nuts. It also uses fresh tomatoes, which prominently grow in the south of Italy and Sicily. Traditionally, Sicilians use the small Pachino tomato, but this recipe calls for grape or cherry tomatoes. Adding tomatoes to the sauce brightens the flavor and gives the sauce a lighter consistency.

This is a great condiment and sauce to have on hand, especially now that the weather is warming up. You can use it as a dip or pour it over your zucchini noodles to enjoy a light raw vegan entree. If you aren’t cleansing, feel free to spread this pesto on a crostini, or serve it alongside roasted or grilled vegetables. It also makes for an excellent cheese board condiment. Try it out and let us know if you like Sicilian pesto more than a classic Genovese pesto!

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