If we can agree on one thing, it’s that we promote the consumption of flavor-packed recipes. A romesco sauce is exactly that: a concentrated, flavorful sauce that has a variety of uses in the kitchen. Consider pesto, for example, which goes great with a variety of ingredients and can function as a sauce or dip. Romesco is similar, in that it is what we like to call: a power condiment. 

Romesco is an institution in the Catalonian region of Spain, containing many of the region’s signature flavors. There are most likely numerous variations of this sauce, but they all usually contain tomatoes, garlic, almonds, red peppers, toast bread, smoked paprika, olive oil, and red pepper flakes. Some people use it to sauce fish, while others like to use it with vegetables. For the sake of the raw vegan diet, we’ve modified the classic romesco sauce and paired it with raw zucchini noodles. 

The great part about this recipe is that it couldn’t be easier to make. As with pesto, you can use a food processor or blender to make this romesco sauce. Alternatively, you can go the old school route and make it in a mortar and pestle. Just keep in mind that going that old school route will result in a more textured sauce, but some argue that it is more flavorful. We’ll leave it up to you to prepare and decide!

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It’s very easy for hair to become dry or brittle, especially when the weather changes. That is even truer if you spend a lot of time outdoors, more specifically in the pool or ocean. Not to mention the fact that harsh hair care products can damage hair, increasing the risk of hair loss, breakage, and frizz. Fortunately for you, the homemade hair oil treatment in this article can help nourish the scalp and promote healthier hair. 

One of the great things about this hair oil treatment is that it is an inexpensive way to promote healthier hair, no matter your hair type. You can even use this product on children to help make hair more manageable! It can make hair easier to brush without irritating the tenderest of scalps. Let’s take a look at the ingredients to see why this treatment is a notch above the rest. 

Olive Oil

Olive oil is known for its culinary applications, but it also has a long history of use in cosmetics. According to historians, Ancient Greeks used olive oil to make body care products, including salves, soaps, and massage oils. Researchers note that olive oil can be particularly beneficial for people with brittle hair strands. Several studies indicate that hair treated with olive oil is less prone to damage than hair not treated with olive oil. Olive oil also works to enhance the hair’s resilience, making it stronger and easier to detangle without breakage. 

Coconut Oil

In 2022, researchers conducted a study that tested the effects of coconut-based hair oils on human hair damaged by regular washing. Study authors concluded that coconut-based hair oils were able to reduce that damage. Researchers attribute this to the lauric acid content in coconut oil. Lauric acid is a type of saturated fat that may protect against protein loss, particularly keratin. Dyes, bleach, shampoos, and other styling products can damage hair, making it appear dull or fragile. Coconut oil contains triglycerides that are able to penetrate and interact with the hair cortex. In doing so, coconut oil can help reduce the amount of water hair absorbs, which limits daily damage. 

Honey

Honey has both humectant and emollient properties, making it an excellent moisturizer for your hair. Humectants bond with water molecules, which works to add moisture to dry strands. Emollients help smooth hair follicles, helping to add shine to dull-looking hair. Because honey contains 0.5% protein, it may help restore weak and brittle hair strands. Protein treatments are very popular in modern hair care routine, considering that keratin is an essential protein that adds structure and strength to your hair. 

Epsom Salt

Believe it or not, Epsom salt can benefit more than sore muscles or skin issues. According to researchers, Epsom salt may help cleanse the scalp by removing impurities, toxins, and excess sebum. By detoxifying the scalp, you unclog hair follicles, which can help improve nutrient absorption and promote hair growth. 

Hair Oil Treatment

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon coconut oil
• 1 tablespoon honey
• 1 teaspoon Epsom salt
• 1-2 drops essential oil of choice (optional)

Instructions:

• Add all of the ingredients (except the essential oil) to a bowl and use an immersion blender to combine. If you do not have an immersion blender, you can place the ingredients in a small saucepan over low heat and whisk as the ingredients warm up. 
• Add the essential oil to the mixture and whisk well to combine. Transfer the mixture to a glass jar and store in a cool, dry place. 
• When ready to use, shake well right before application. You can also warm it up in a microwave for 30 seconds or so to ensure the ingredients are fully liquified. 
• Massage the treatment into your hair and scalp, put a shower cap on, and leave the oil in your hair for 30 minutes. 
• Rinse the oil off in the shower and shampoo out.

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It’s time that we take a break from avocado chocolate pudding because we have posted a handful of those recipes. This recipe, which is also raw vegan, requires five minutes of your time, a blender or food processor, and the ingredients. It is a decadent dessert that is the perfect balance of bitter and sweet, due to the raw cacao powder and maple syrup combo. It’s just beautiful that you can satisfy your craving for chocolate while cleansing. If we can provide that type of freedom for you, we will!

Chocolate in the form of a rich chocolate pudding is something to smile about. It isn’t as rich as fudge and you don’t have to feel guilty about eating it. This pudding is far from the unhealthy processed ingredients that you find in chocolate bars. It is also unlike other pudding recipes, which typically require cooking and simmering on the stove. That doesn’t work when you want chocolate and you want it now! This takes the elongated cook time out of the equation, so you only have to blend the ingredients until smooth and creamy.

Cashews, as you probably know, are quite amazing. They provide healthy fats, fiber, protein, minerals, and vitamins, but they also make a great base for puddings. If you want an easier time blending them, consider soaking them in water for about two hours before you make this recipe. Just make sure to discard the soaking liquid prior to blending everything together. Finally, make sure to top your pudding with things you like to eat, so long as they are cleanse-approved. Consider topping the pudding with raw nuts or fresh berries!

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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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We couldn’t quite come up with the perfect name for this recipe. We were back and forth between “Garden Symphony Soup” and “Raw Vegan Italian Blender Soup,” and you can see which one won. For this reason, we went with the very “on the nose” name, as it best describes the recipe. It is a vibrant medley of the a great combination of raw vegan ingredients that swirl together in a symphony of flavor and nutrition!

Unlike a traditional gazpacho, this recipe contains zucchini, not cucumber. The zucchini effortlessly struts into the mix, blending beautifully with the sweetly tart and juicy tomato, which gives the soup its color. The red bell pepper also brings a subtle sweetness and refreshing element to this soup. One of the secret stars of this raw blender soup is the avocado, which helps to make it extra creamy and elegant. One could say that it elevates this simple dish to a decadent creation!

What makes this raw vegan soup Italian is the fresh basil and flat-leaf parsley twirl. They do a little herbaceous dance and complement the richness of the sun-dried tomatoes. Just make sure that the sun-dried tomatoes are purely dried, not soaking in oil and other seasonings. Finally, you have a single clove of garlic that enhances the overall melody of this soup with its bold and savory flavor. You also have the lemon juice, which brightens everything up like a surprise encore! Basically, this recipe is like a giant orchestra that crescendos as you eat it to give you as much flavor as possible. It is plant perfection!

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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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It is a gift to be able to make your own nut milk because you know exactly which ingredients go into it. Besides the fact that they do not contain any emulsifiers, thickening agents, or added sugars, homemade nut milks simply taste better than anything store bought. They taste fresher and are usually creamier. Because they are homemade and do not contain preservatives, they have a much shorter shelf life. Homemade nut milk, such as this strawberry cashew milk, has a shelf life of about three days, so be sure to drink it all up.

Carrageenan is probably the most common ingredient that you’ll see in a store bought nut milk. It’s a potentially carcinogenic ingredient that you should avoid if you can. Even “clean” nut milk companies will uses ingredients like carrageenan, which doesn’t instill confidence in buyers. A great nut milk should consist of a few ingredients: nuts, water, and a sweetener, such as raw agave nectar, grade A maple syrup, or dates.

For this homemade strawberry cashew milk, there is no sweetener; rather, the strawberries serve as the sweetening component. Choose your strawberries right and you’ll have a perfectly balanced sweet and slightly tart flavor. Now, you can make this strawberry cashew milk in one of two ways. Either you add all of the ingredients to a blender and then strain through a mesh sieve or nut milk bag, or you juice the strawberries and then mix that juice with the strained cashew milk. Choose your destiny and let us know how you like it!

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You can’t enjoy avocado toast while cleansing, but you can enjoy the hell out of avocados. They are excellent sources of healthy fats, magnesium, fiber, potassium, and antioxidants. Adding avocados to your salads, smoothies, sauces, and even breakfasts or desserts, such as this chia pudding, can help you feel fuller for longer. That means that you won’t need to snack as much between meals.

Even though you can enjoy this chia pudding for breakfast, dessert, or a pre- or post-workout snack, it doesn’t taste like guacamole, despite how it looks. This luxurious, creamy pudding has just the right amount of sweetness, thanks to the grade A maple syrup. Should you want to elevate this recipe even more, you can add a dash of alcohol-free vanilla extract and a half of a banana. You do not have to add anything else to the recipe, although we do recommend serving the chia pudding with freshly sliced bananas or fresh berries.

When it comes to preparing this chia pudding, you can go about it a couple different ways. If you decide to make it sans machines, you will have to thoroughly mash the avocado before you mix in the other ingredients by hand. For an easier time, follow the directions (below) and use a blender. If you would rather use an immersion blender because it is your fun new kitchen toy, then go for it! The only suggestion we have for all preparation methods is to fold in the chia seeds by hand, as opposed to blending them.

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Isn’t it amazing when you get to wake up a little later on a Saturday morning? The sun peaks through your curtains/blinds and helps you wake up when you enter the rest of your house. Basking in the glow of morning sunshine helps to boost your mood and provide natural energy. Maybe you sip some morning tea or lemon water and pop a squat on your couch while doing so. The only other thing that can enhance a morning such as this is a refreshing and nourishing cucumber grapefruit juice.

Juice is so easy to make, even if you don’t have a juicer. As a quick note for people who want to make juice without juicers, blend your ingredients in a blender and then pour the blended mixture through a fine mesh sieve, pressing the pulp to extract as much liquid as possible. You may end up with some bits and pieces in your juice, but the flavor is there and that’s what matters! Just keep in mind that your blended mixture will not yield as much juice as is in the blender. This is because you remove the fiber from the ingredients, which is leftover in the pulp.

This cucumber grapefruit juice is low in calories and incredibly refreshing. The spicy kick from the ginger adds a little zing that wakes up your palate. Both cucumber and grapefruit have a water content that exceeds 90%, so they aid your hydration efforts. Grapefruit is rich in vitamin C, which aids immune function, and it may help prevent insulin resistance, which can lead to diabetes. Studies suggest that eating grapefruit can help regulate blood sugar levels and keep insulin levels controlled. How amazing is that?!

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If you frequent the grocery store, you have probably noticed and increase in the amount of vegan food products. People who are lactose intolerant, or those who prefer dairy-free food options, greatly appreciate the increase in vegan food substitutes. That said, many of these products contain a lot of processed ingredients and excess sodium. Unfortunately, that is not great news for your health, which is why we always encourage people to make their own homemade versions, for example, this vegan cream cheese.

Cashew cream cheese is the perfect spread for bread, crackers, bagels, and more. It also makes for a great dip and you can incorporate it into all sorts of no-bake appetizers or desserts, such as cheesecake or cream cheese truffles. Not only is this cream cheese dairy-free, but it is also gluten-free, grain-free, paleo, and easy to prepare. You only need a blender and three simple ingredients: cashews, coconut oil, and lemon juice. Sea salt, nutritional yeast, and onion powder are listed as optional ingredients on the ingredient list. You can easily flavor your cream cheese with one, two, or all of those ingredients!

This recipe requires you to soak the cashews in boiling water for about 15 to 20 minutes. This helps to soften the cashews, allowing them to blend smoothly. Let’s face it: nobody wants a grainy or nutty cream cheese. Soaking the cashews helps make this spread the creamiest vegan cream cheese ever! Although you can use a high-speed blender, a food processor will yield a creamier consistency. Let us know how you like it in the comments below.

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