This pistachio pudding looks like some sort of alien green slime, but don’t let the look or color sway you from trying it. Let your taste buds experience the rich, creamy, decadent flavor on their own. Believe it or not, pistachio pudding used to be a very common treat for children. Cookie bars had signature green fillings, but they contained artificial dyes and colors, whereas this recipe focuses on natural raw vegan ingredients.

The great thing about raw vegan pudding is that you can enjoy it for breakfast or dessert. It even makes for a filling snack that can fuel you up before or after a workout. Pistachios contribute to the green color, but so do avocados, which contribute to the creaminess. If you want to sneak more greens into your life, throw a handful of spinach in during the blending process. You’ll get all the benefits of spinach without having to taste it! The sweetness of the maple syrup, vanilla extract, and almond extract counteract any bitterness that may come from the avocado or spinach.

One of the best things to do before you blend the ingredients is to soak the pistachios in water for a couple hours. Soaking the pistachios makes them softer and easier to blend, helping you avoid pistachio chunks in your pudding. The goal is to have a velvety texture, which you can easily achieve with a food processor. Keep processing and scraping down the sides until you reach the consistency you desire. Enjoy this raw vegan dessert with optional raw cacao nibs and raw pistachios. Get tropical and add some fresh raspberries to your pudding! Or stick with the bittersweet topping of raw cacao nibs and pistachio pieces.

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Chocolate chips are one of the most frequently used ingredients in the baking world. There are chocolate chip cookies, chocolate chip muffins, chocolate chip pancakes, chocolate chip brownies, and a lot more that we don’t have time to name. Even though the day celebrates the chocolate chip for all its magnificence, we want to shift the focus to raw cacao powder and raw cacao nibs, which are the much healthier and cleanse-approved options.

Regular cocoa powder and chocolate chips are typically roasted and chemically processed, which destroys the inherent nutritional benefits of cacao beans. Note that there is a difference between cacao and cocoa. Cocoa is the processed powder that has been commercially advertised and cacao refers to the tree, from which cocoa is derived.

A recent study found that about 60-90% of the original antioxidants and flavanols in cacao are lost during Dutch processing. Developed in the early 1800s, this method of processing reduces the bitterness, creates a mellow flavor, and darkens the chocolate. Additionally, most processed chocolate is treated with toxic pesticides, fumigation chemicals, and GMOs. This is why we endorse the consumption of raw cacao nibs or powder. See the benefits in the list below.

Benefits of Raw Cacao

• Highest plant-based source of iron
• 40 times more antioxidants than blueberries
• More calcium per gram than milk
• Rich source of magnesium
• Boosts your mood

Skinny Chocolate Shake

Get ready to satisfy your chocolate milkshake craving! This shake is nutrient-dense, so you can enjoy dessert without feeling guilty.

Click here to make the recipe.

3-Ingredient Peppermint Chocolate Mousse

If you are a lover of all things chocolate and mint, you are in for an absolute treat. Indulge your sweet tooth with this guilt-free treat.

Click here to make the recipe.

Raw Chocolate Brownie Bites

If you need a little sweetness in your life, make these for a guilt-free holiday dessert. The raw cacao and coconut combo is a match made in heaven. Enjoy these by yourself or make them for a holiday party!

Click here to make the recipe.

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The great thing about cooking at home is that you can use whatever ingredients you want. This includes swapping healthy ingredients for their unhealthy counterparts. You may be thinking, “Will I have to sacrifice flavor by changing out a couple ingredients?” The beautiful thing is that these ingredient swaps are perfectly satisfying and flavorful. The answer is, “No, you won’t have to sacrifice flavors,” in case you needed a concrete answer.

Decrease your caloric intake and boost the nutritional content of your recipes by using ingredient swaps. The great thing about substituting ingredients is that you learn how to make small changes that can contribute to a healthier lifestyle. Use the following ingredient swaps for healthier recipes.

Spaghetti Squash Instead of Pasta

While spaghettis squash doesn’t have the same texture or flavor as regular pasta, it is a great low-calorie alternative that is rich gluten-free, full of potassium, and packed with vitamin A. Two cups of cooked spaghetti squash contains 20 complex carbohydrates and 84 calories, whereas two cups of cooked pasta has 86 grams of unhealthy carbs and 442 calories. You can also use spiralized zucchini or butternut squash noodles in place of regular pasta.

Pure Maple Syrup Instead of Sugar

When it comes to swapping maple syrup for sugar, you have to make sure that you purchase 100% pure grade A maple syrup. This is the only type that has health benefits. White sugar is often refined and heavily processed, whereas maple syrup has a natural caramel-like sweetness and it is rich in potassium, calcium, riboflavin, zinc, and magnesium. It actually has a higher concentration of antioxidants than honey and contains complex compounds that work to keep us healthy.

Kale, Spinach, or Arugula Instead of Iceberg Lettuce

Iceberg lettuce is typically the cheapest lettuce in the grocery store, and it’s the lettuce with the lowest nutrient content. Dark leafy greens like kale, romaine, spinach, or arugula are the greens you should be purchasing. One cup of kale contains 100mg of calcium and 2.4 grams of fiber. Compare that to the one gram of fiber and 13mg of calcium in a cup of iceberg lettuce and you can see why kale is the better option. Additionally, dark leafy greens contain tons of antioxidants, vitamin K, and magnesium, so ditch the iceberg and head for the darker greens.

Cacao Nibs Instead of Chocolate Chips

Chocolate chips and cacao nibs originate from the same plant, but chocolate chips undergo a lot of processing, which kills the nutritional content. The processing alters the molecular composition of the beans, which changes the chemical structure, and then sugars and preservatives are added to the chocolate chips. Cacao nibs, while they may have a slightly bitter taste, contain potent antioxidants, a lot of magnesium, and they work to boost mood and reduce the risk of coronary disease. Not to mention, raw cacao nibs are Full Body Cleanse approved!

Avocados Instead of Mayonnaise

A diet rich in monounsaturated fats (the ones in avocados) has been linked to improved heart health, lower cholesterol, and a decreased risk of type 2 diabetes. Mayonnaise is an artery-clogging food that contains about 20 grams of fat and 188 calories in just two tablespoons. Substitute mayonnaise for avocado to watch your waistline and increase your healthy fat intake. Aside from the color, the two are almost identical!

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