Imagine a cute little jar layered with creamy goodness and vibrant colors. Well, you just clicked on that recipe! This mango papaya chia pudding is slightly different than the standard chia pudding recipe we usually post. This culinary creation is a tropical treat that is perfect in the middle of fall! It has a layer of creamy mango and papaya for the base with classic chia pudding on top. It’s almost like a chia pudding parfait! You can layer that mango papaya mixture several times between the chia pudding if you want to create a uniquely textural and more visually stunning dish.

The unique thing about chia seeds is that they turn into gelatinous pearls when you soak them in liquid, be it almond milk, water, cashew milk, or coconut milk. Seeds plus liquid somehow equals something similar to tapioca? Yes, yes indeed! Chia seeds are also nutritional powerhouses, replete with omega-3 fatty acids, fiber, protein, and more. Omega-3s are great for heart and brain function, while fiber aids digestive health.

Not only is mango sweet, juicy, and downright irresistible, but it is also loaded with vitamin C, making it a fabulous immune booster Mangos also contain a wide variety of antioxidant compounds, which work to fight off pesky free radicals that contribute to oxidative stress. Finally, you have papaya, which offers a smooth texture and subtle sweetness. This fruit is a digestion hero because it contains papain, an enzyme that works to break down protein. Papaya also contains substances that may accelerate the healing of infections and small wounds.

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Is there any better way to start your morning than by drinking a smoothie? Well, if you woke up and immediately got a massage and then enjoyed your dream meal from a private chef, that would probably beat out a smoothie. Unfortunately, we can’t all wake up like that, but we can wake up and blitz a few ingredients together in a blender, right? Yes we can and yes we will! Smoothie combinations are endless and different ingredients offer unique nutrients.

Beets, for example, make great smoothie additions because they contain iron, folate, manganese, copper, magnesium, potassium, vitamins C & B6, fiber, and antioxidants. Researchers have studied beets for their ability to decrease elevated blood pressure levels, a major risk factor for heart disease. Although beetroot juice may lower both systolic and diastolic blood pressure, the lowering effect appears great for systolic blood pressure. Raw beets also exhibit a stronger effect than cooked beets. Researchers attribute this ability to the high concentration of nitrites, which the body converts to nitric oxide, a molecule that dilates blood vessels and causes blood pressure levels to decline.

Beets contain antioxidant compounds, but so do blueberries. Blueberries also have a low glycemic index, making them a great choice for diabetics and keto enthusiasts. They add a touch of sweetness, but so does the banana and agave nectar. You need that sweetness to balance the earthy bet flavor. Blend all of the ingredients together until you reach your desired consistency. Feel free to make a larger batch in case more people want to start their day off with this smoothie.

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Finally, a potato side dish that does not have dairy! Potatoes are a staple ingredient in many kitchens around the world. There are Yukon gold potatoes, sweet potatoes, yams, Russet potatoes, red skin potatoes, and purple sweet potatoes. You can use potatoes in myriad ways, roasting them, boiling them for a mash, frying them, etc. We think, and although this recipe is a bit more tedious, that Hasselback potatoes are top tier. Do they contend with your favorite potato side dish? You’ll have to be the judge of that.

We love these Hasselbacks because they are visually exciting and taste incredible. Load them up with spices and feel free to add your own set of herbs to enhance the dish. As far as cooking goes, the process is very easy. You roast the potatoes in the oven at 400 degrees Fahrenheit for about 20 minutes and that’s that. The tedious element is how you cut the potatoes. The first thing you have to do is make sure that your knife is sharp. If your knife isn’t sharp, the preparation will be a lot more difficult. Once you have a sharp knife, take two wooden spoons and lay them flat on a cutting board.

One by one, place your potatoes between the handles of the spoons, ensuring that the potato is elevated about the cutting surface. Slice eighth-inch thick slices along each potato, making sure that you hit the spoon handles, not the cutting surface. Once your potatoes are successfully cut, toss them in a bowl with the olive oil and seasonings. Make sure you coat them liberally! Bake in the oven until soft (about 20 minutes) and then enjoy immediately.

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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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There aren’t many vegetables that are as versatile, nutritious, and addictive as roasted Brussels sprouts. If you disagree, then you have not had the perfect roasted Brussels sprouts. They can be tricky to roast, so you often end up with overly soggy, overcooked Brussels sprouts. You’ll be amazed at what a little olive oil, sea salt, and black pepper can do to your sprouts. The exteriors will caramelize and the interiors will be beautifully soft. Feel free to add a squeeze of lemon juice to the Brussels sprouts when you serve them.

Should you cut your Brussels sprouts in half before you roast them? Well, we’ve got all the secrets to cooking a great pan of Brussels sprouts. If you want your sprouts to have a crunchy exterior, you should cut them in half before you roast them. If they are very large, you can quarter them. Cutting them allows water to escape, which prevents them from being soggy inside. At 425 degrees Fahrenheit, roast your Brussels sprouts for roughly 18-20 minutes tops. Keep an eye on them to avoid burning or undercooking them.

Spread them out into a single layer on a rimmed baking sheet. If the Brussels are too close together or overlapping then thy will steam instead of crisping. Place them cut-side down to start the roasting process. About halfway through the roasting process, make sure to flip them to ensure an evenly crisp exterior. Once you remove them from the oven, you can serve them with your entree. These make for a great Thanksgiving side dish, and don’t contain the calories and fats that other classic sides have. Elevate the flavor with a little lemon juice or balsamic glaze. Please enjoy!

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Get ready to roll….up some ingredients to transform them into delectable collard wraps. Collard greens make for excellent wraps because they are sturdy and do not tear easily. Just make sure that you get rid of that stiff, fibrous stem as best you can, or else your taste buds will be in for a bitter, chewy surprise. Think of those big, leafy collards as nature’s tortillas, only they are sodium-free and pack a serious nutritional punch. Not only that, you get to pack them with a colorful mix of crunchy veggies, for example, some shredded carrots, bell peppers, alfalfa sprouts, avocado, and some deliciously sweet mango. Each bite is better than the last!

The excitement doesn’t just end with these wraps. In fact, you could argue that these wraps are nothing without the silky, slightly sweet and salty almond butter dipping sauce. It is absolutely to die for! Think of this sauce like a raw vegan alternative to a classic peanut sauce. It is nutty, creamy, and has just the write amount of sweetness to complement the ingredients inside the wraps. You can pour some sauce over the ingredients before you roll them up inside the collard leaves, or you can serve it on the side and dip as you go. You can also pour a little inside the wraps and dip after every bite. There need be no shame in your dipping sauce game! T

here is no right way to do this! We just hope that you enjoy these wraps as much as we do, as they are a great way to shake up the salads and smoothies on your raw vegan diet. If you enjoy it, be sure to drop a comment, so that we know whether to keep posting recipes like this one. We love your feedback!

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We truly love fall and winter! It is a magical time of year when stress levels are high because of family gatherings, end-of-the-year projects, and the inevitable gift-buying craze. Well, that’s not really why we love this time of year, although, we do believe that you can easily work through these things with the right mindset. The reason we love this time of year is because of the impressive seasonal produce items that arrive in grocery stores. We’re talking about blood oranges, cranberries, butternut squash, leeks, Brussels sprouts, broccoli, and more!

This salad has quite the long list of nutrients, let alone flavors. It is colorful, textural, and highly addictive. Because of the use of kale, broccoli, and radicchio, it can last a lot longer than another salad that uses romaine or green leaf lettuce. The ingredients we mentioned are sturdier and hold up when dressed. This salad is especially rich in vitamin C, which gives your immune system a helping hand during cold and flu season.

You can enjoy oranges year round, but blood oranges are a special seasonal treat. They are visually stunning and offer a unique flavor that differs from your standard orange. Their subtle acidity pairs beautifully with the refreshing cherry tomatoes and sweet mandarins. The various fruits balance the more bitter kale, peppery radicchio, and broccoli. Speaking of broccoli, you don’t have to include big florets in your salad. You can chop it up so that eating it raw is easier and less crunchy.

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Greetings to all the berry and pistachio lovers! Welcome to the unique and delicious flavor combination that is this sweetly-tart berry pistachio smoothie. It satisfies both your sweet and salty cravings at once, and in smoothie form no less! It isn’t an overly salty smoothie, though. You won’t feel like you just ate an entire bag of chips after sipping on a tall glass of this tasty creation. The pistachios provide a hint of saltiness that pairs beautifully with the sweet tartness of the raspberries, strawberries, and fresh orange.

Did you know that pistachio intake can be traced back 300,000 years? You commonly see them as a snack nowadays, but you can add them to desserts, salads, trail mixes, and so much more. Besides offering a slightly salty flavor, pistachios offer a long list of health benefits. Pistachios, just like raspberries, strawberries and orange, offer lots of antioxidants that help protect your cells. Researchers note that pistachios contain more antioxidant compounds that other nuts and seeds. They are especially rich in zeaxanthin and lutein, two antioxidants that help protect the eyes from blue light damage and age-related macular degeneration. The polyphenols and tocopherols in pistachios may help protect against heart disease and certain types of cancer.

Believe it or not, this smoothie does not contain banana. Although it doesn’t require one, you can add a banana if you desire. Want your smoothie to be a little thicker? Go ahead and add some more berries and ice cubes during the blending process. If you want to bulk up the smoothie a little, you can add some chia seeds, flax seeds, hemp hearts, or avocado. Feel free to throw in some spinach, but just keep in mind that the color of the smoothie will change.

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The fall and winter months invite colder temperatures, but you cannot enjoy a bowl of hot soup while cleansing. That is where this cold soup enters the equation. This isn’t your average bowl of gazpacho, though. This creamy raw vegan curry soup may only take five to 10 minutes to make, but it has the flavor of a soup that has been simmering for hours. It is quite filling and aromatic, making for a nice change from a standard salad or smoothie.

Besides having an addictively creamy texture and robust flavor, this raw soup is not green for a change. Made with freshly made carrot juice, tahini, homemade almond milk, tomato, lemon juice, avocado, and zucchini, this soup can be a light meal or side dish. What makes this soup creamy is the avocado, tahini, and homemade almond milk. Click here to make the almond milk, but consider omitting the dates, maple syrup, or vanilla extract that the recipe calls for. You don’t want those maple and vanilla flavors mixing with the other spices and ingredients in this soup.

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Get ready to take your raw vegan diet to the next level with these homemade pumpkin rosemary crackers. They are savory, 100% raw vegan, and entirely gluten-free. They are nutrient-dense and satisfy your craving for salty snack, whether you are cleansing or not. Unlike most flax crackers, these are not dense; rather, they are quite light and crunchy. The level of crunchiness will depend on how long you keep them in the dehydrator. The thickness of the paste you smear on the dehydrator sheets will also dictate how long you have to dehydrate them.

Fall is pumpkin season, so we love to incorporate raw pumpkin whenever we get the chance. In addition to providing a warming flavor, pumpkin offers a lot of beta-carotene, vitamin C, fiber, and other antioxidants. Two of the antioxidants in pumpkin, zeaxanthin and lutein, work to encourage healthier eyesight. If you do not have pumpkin, you can replace it with butternut squash, as it has a similar flavor, nutritional content, and texture.

Regarding the spices, this recipe calls for rosemary and thyme, which go great with the other ingredients. You can, however, use dill, basil, parsley, cilantro, or other Italian seasonings if you have those on hand. Make things easy for yourself, not more difficult. Lastly, this recipe does take some time to dehydrate (about 20 hours to be exact). Just make sure that you flip the flax mixture once about four to six hours into dehydrating to get an evenly crisp cracker.

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