This could be the prettiest salad/slaw you make throughout the winter. It is very crunchy, crisp, refreshing, and slightly tangy. Filled with purple cabbage, carrots, pears, and pomegranates, there is no shortage of nutrients in this slaw. Plus, the vitamin C-rich citrus vinaigrette keeps you coming back bite after bite. If you love a dish that has texture and different levels of flavor, this is the slaw that will satisfy your taste buds. All other slaws will bow to this one!

A slaw is very versatile because you can enjoy it as an entree salad, side dish, or put it on sandwiches. Because of the sweet and slightly tart flavors, this slaw complements numerous entrees and sandwich toppings. As a quick note, the sandwiches are only for people who are not cleansing! This slaw may be cleanse-approved, but a sandwich is not. That said, you could roll up this slaw in a collard leaf to make a raw vegan wrap. Use one of our many nut meat mixtures or nut cheeses in the wraps for for added sustenance.

The slaw is as tasty as it is beautiful. The sweetness of the pear goes great with the tart and juicy pomegranate arils and slightly bitter purple cabbage. The citrus vinaigrette takes it to another level, though. In the words of Guy Fieri, “You could put that on a flip flop!” It’s so good that you could drink it! Save the dressing recipe because you may want to use it on other salads in the future. And as a last piece of advice, you can let the slaw sit in the dressing for an hour or two before serving so that the ingredients can soak up that citrus flavor.

SHARE:

The post Crunchy Winter Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Oh my goodness! Is this about to be the best vegan treat of the holidays? Good tidings and even better flavors we bring to you and your kin. We wish you a happy holidays and an even happier eating experience. This vegan eggnog chia pudding recipe is not only delectable, but also creamy and filled with holiday spices. Unlike traditional eggnog recipes, this one is free of added sugars, preservatives, dairy, and unhealthy fats. It is also alcohol-free!

Sweets are all the rage during the holiday season. Would Christmas be what it is without a cup of hot cocoa and some cookies, or a glass of eggnog? Yes, of course it would! Don’t fall into that classic holiday mentality of “well, I only eat this during this time of year, so it is perfectly acceptable to have it whenever I want it.” Because people love their holiday treats, though, we decided to create one of our own. You can enjoy it for breakfast or eat it as a dessert. There is no wrong way to eat this eggnog chia pudding.

Because eggnog is very creamy and beautifully spiced, it lends itself to chia pudding. The hints of nutmeg and cinnamon almost give this chia pudding a flavor that is reminiscent to a classic rice pudding. Once the chia pudding sets, feel free to top it with your desired toppings. Sprinkle a little cinnamon on top, add some diced apples or sliced bananas, or drizzle some nut butter on top. Need a little crunch to this recipe? Add some slivered almonds or pumpkin seeds! Lastly, this recipe will keep fresh in an airtight jar or container in the fridge for up to five days, so you don’t have to enjoy it immediately when it is ready.

SHARE:

The post Vegan Eggnog Chia Pudding appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

‘Tis the season for holiday treats and countless sweets. Unfortunately, that mentality is why people tend to gain weight this time of year. The sweets and treats have a little something to do with that weight gain as well. They are not nutritious and tend to contain a lot of empty calories, so you keep coming back for more because they are usually made of refined sugars and carbs. We still want you (and our cleansers!) to enjoy some holiday goodies, which is why we are giving you this recipe for chocolate gingerbread energy bites. Think of them like healthier cookies!

If you were looking for a cookie swap, these gingerbread energy bites are your bet bet. They contain raw almonds, Medjool dates, raw cacao, and a handful of spices that make them taste like holiday cookies. If the mixture gets a little dry, you can add a tablespoon of raw almond butter or water to. help it along. Additionally, you can soak the almonds and dates in water a little while before you blend the ingredients together in the food processor. Soaking will soften the nuts and dates, which eases the blending process.

Now, some people prefer chunky cookies, while others enjoy soft cookies that are easy to eat. The same applies to nut butters. Do you prefer chunky or smooth? Whichever you version you enjoy is the right one! You can blend the ingredients until you achieve a texture that you are happy with. Once you achieve your desired texture, wet your hands and roll the mixture into bite-size balls. Place them on a baking sheet lined with parchment paper and then place them in the freezer to harden. We hope you love them! Let us know in the comments below!

SHARE:

The post Chocolate Gingerbread Energy Bites appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

The persimmon is a fall and winter fruit (available from October to February) that is uniquely plump and sweet. It is an underrated fruit, primarily because a lot of people ignore them in the grocery store. They know what the fruit looks like, but since they don’t know what to do with it, the fruit remains in the store. For those who love persimmons and have countless recipes, we applaud your culinary knowledge and skills. If you are familiar with persimmons, then you know they are not for everyone, especially, kids, but this smoothie may change the way the little ones feel about the unique fruit.

If you are new to persimmons, it can be tricky to determine their ripeness. Just like other fruits, persimmons taste best when you allow them to fully ripen. Hachiya persimmons take a little longer to ripen than Fuyu persimmons, which you will want to buy for this recipe. Many people think that Fuyu persimmons have a sweeter flavor profile and that they are less astringent than Hachiya persimmons. A Fuyu persimmon is ripe when it is a little squishy, but still slightly firm to the touch. Firm Hachiya persimmons are very tart, and only sweeten up once they fully ripen.

As far as flavor goes, Fuyu persimmons have a mild taste with a honey-like flavor. You can eat them raw, removing the tops and the skin before slicing them up. Just make sure to discard any large seeds, especially before you blend them into this smoothie. The persimmons are the only fruit or vegetable in this smoothie and they are slightly sour, the homemade almond milk, cinnamon, vanilla extract, and lemon juice will balance that tartness. We hope you (and the kids!) love this simple persimmon smoothie. It’s definitely one for the books that is very easy to make.

SHARE:

The post A Persimmon Smoothie Even Kids Will Enjoy appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

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.

SHARE:

The post Homemade Macadamia Nut Butter appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

It’s no secret that holiday side dishes and main courses are loaded with unhealthy fats, sodium, sugar, and calories. To put it in perspective, a single one-cup serving of traditional scalloped potatoes contains the following nutrition:

• Calories: 227
• Total fat: 10.5 grams (g)
• Saturated fat: 6.4 g
• Sodium: 835 milligrams (mg)
• Carbohydrates: 31.3 g
• Protein: 5.2 g

Needless to say, you will most likely eat more that a one-cup serving of scalloped potatoes because they are just that tasty. They are incredibly creamy, garlicky, and sensationally delicious, especially when made from scratch. Yes, from scratch! We don’t want to bother with that damn boxed stuff! Those are not real potatoes in that box and the contain too much sodium and preservatives. Instead, make this vegan scalloped potato dish, which will hook your taste buds after the first bite.

When it comes to choosing the type of potato for a scalloped potato dish, we recommend Russets or Yukon Golds. The starch content of these potatoes helps the cashew cream thicken during the cooking process, creating a wonderfully creamy sauce. Russet potatoes have the most starch, while Yukon Golds hold their shape a bit better during baking. Both are great choices, but whichever potato you decide to go with, make sure you use a mandolin slicer to cut them. This will make all the potato slices uniform in thickness, which creates an even texture during the cooking process. Please enjoy this vegan holiday recipe!

SHARE:

The post Vegan Scalloped Potatoes appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Have you ever taken a spoon to a pint of non-dairy ice cream and been utterly disappointed? If this unfortunate situation has happened to you, prepare to be amazed by a homemade dairy-free ice cream that is just as smooth and creamy as it is delicious. Some ice cream manufacturers just can’t seem to crack the code on texture. That’s why vegan ice creams are typically hard, icy, and not creamy like traditional dairy ice cream. The raw macadamia nuts help establish a creamy, nutty base for this to be one of the better raw vegan ice creams out there.

Macadamia nuts are rich in various vitamins, minerals, fiber, antioxidants, healthy fats, protein, and other nutrients. Researchers have found that macadamia nuts contain some of the highest flavonoid levels of all tree nuts. These antioxidant compounds work to fight inflammation and lower cholesterol levels. Macadamia nuts are also rich in tocotrienols, a form of vitamin E that exhibits antioxidant properties that may benefit cholesterol levels. Additionally, tocotrienols may protect against brain diseases and certain cancers.

One key step that you should not forget about while making this recipe is soaking the macadamia nuts. Take the extra two to four hours of soaking time in order to make your ice cream that much creamier. By soaking the nuts, you help soften them, which makes them easier to blend. Finally, use a food processor to blend your ingredients together, as this kitchen tool is better than a blender in this circumstance. Just make sure that you stop blending, scrape down the sides, and continue blending to incorporate all the ingredients!

SHARE:

The post Chocolate Macadamia Nut Ice Cream appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

This lemon dressing may be new to our website, but it is already an all-time favorite. It has unique lemon flavor, which makes for a zesty eating experience. Tempered by sweet agave nectar and herbaceous parsley, this dressing goes great with a variety of salad ingredients. Pour it over a combination of romaine lettuce, cherry tomatoes, cucumbers, and bell peppers, or over shredded cabbage, shredded carrots, mandarin segments, and green onion. We love when a dressing is versatile!

Whisk lemon juice, lemon zest, olive oil, mustard powder, sea salt, pepper, and fresh parsley in a small bowl and you have your dressing. Prefer a dressing that is a little smoother? Feel free to add all of the ingredients to a blender and blitz until smooth. The good news is that the preparation method doesn’t change the zesty, delicious flavor. There is just so much to love about his lemon dressing, and here are a few reasons why:

• Very easy to make: This dressing should not take you longer than five minutes to make. Plus, it only requires seven ingredients!
• Endless possibilities: Is your salad in need of a boost? This dressing will elevate any salad to a whole new level! If you don’t want to use it as a salad dressing, consider using it as a marinade for roasted or grilled vegetables or tempeh.
• Clean ingredients: Many store bought dressings contain a lot of problematic ingredients, namely saturated and trans fats, added sugars, excess sodium, and preservatives. These additives keep dressings shelf-stable for longer periods of time. Additionally, they tend to contain lower-quality oils and other ingredients to keep production costs down. This lemon dressing, however, contains simple, healthy ingredients that you can actually pronounce!

SHARE:

The post Zesty Lemon Dressing appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

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!

SHARE:

The post Maple Cashew Cream Frosting appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

We love a kale salad, folks. That is especially true when pomegranate arils, pears, pecans, and and maple tahini dressing accompany nutritionally dense kale. You get a nice balance of sweet and tart flavors with varying textures. We are talking about sweet, tart, salty, nutty, and creamy and crunchy. And the maple tahini dressing ties everything together, making this the perfect kale salad for the holiday season.

This kale salad, as you can see in the picture, requires some serious chopping skills. Chopping the kale thinly helps break down the fibrous nature, which makes for a more enjoyable eating experience. Just make sure to remove the thick stems and massage the leaves prior to slicing the leaves thinly. That will really help to break down the fibrous texture. Additionally, the pears are cut into matchsticks, but you can cube them or slice them thinly. Whichever type of cut you prefer is the exactly the way to do it!

We love salads that have multiple textures and layers of flavor. What ties everything together, much like the rug in The Big Lebowski, is the creamy maple tahini dressing. The nutty tahini makes this dressing incredibly luxurious and you get a little zing from the apple cider vinegar and sweet hint of maple syrup. It is a dressing that you can enjoy not only on this salad, but on other salads also. If you find a salad that works with this dressing, be sure to reach out and lettuce (wink wink) know about it!

SHARE:

The post Winter Kale Salad appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.