No, this is not the comedian Carrot Top’s signature chimichurri recipe. Instead, this recipe is made with actual carrot tops! Carrots don’t typically come with tops, but they usually do if you buy an organic bunch from the store or farmer’s market. And now you have something to make with those lovely, vibrantly green tops.

Chimichurri, for those of you who are unfamiliar with this lovely condiment, is a flavorful herb sauce with roots in both Uruguay and Argentina. It is commonly made with flat-leaf parsley, garlic, olive oil, red wine vinegar, chili flakes, lemon juice, black pepper, and salt. It is classically served with beef, but you can serve it with chicken, seafood, pork, beans, eggs, or vegetables. There are, of course, variations depending on the region, and then you have to factor in secret family recipes. You can make your own version with a plethora of greens, but the flavor may change slightly from the original recipe.

Carrot tops have a strong flavor that is somewhat bitter, so you need other ingredients to balance them. Just make sure to remove the delicate carrot leaves and stems from the thicker central ones. You can discard those thicker, central stems. We added cilantro to help balance the intense carrot greens, in addition to dried oregano, red pepper flakes, garlic, and a handful of other seasonings. One pro tip that we will give you is to let the minced garlic sit in the vinegar for a few minutes. That will mellow the intense garlicky flavor, and that is a culinary tip from us to you. Now go out there and make some chimichurri!

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Sometimes you have a salad prepared, but there is no dressing in sight. Sure, you can whip up a quick apple cider vinaigrette in a matter of minutes, but sometimes your taste buds require something more elevated. Enter this cilantro lime dressing. The truth is that a salad dressing is 50% (if not more) of a salad. A terrible dressing will ruin a salad, no matter the salad ingredients. Not every dressing goes with every salad, though. Sometimes, though, you find a dressing that seems to go great with every salad recipe, and that is how we feel about this dressing.

The great thing about this cilantro dressing is that you can use it on a raw vegan salad, pasta salad, a bowl of quinoa, a marinade for wild caught fish, or as a dipping sauce for roasted vegetables. In a normal recipe, you’d see Greek yogurt or sour cream on the ingredient list. Because this is a raw vegan recipe, we used avocado to achieve the same creaminess that those ingredients would be used for. Additionally, we added some fresh jalapeño to kick up the spice just a hair. If you are a bit timid around spicy food, you can omit this ingredient. Curious about a little spice? De-seed the jalapeño and then add it to the blender with the rest of the ingredients.

With spring approaching, this is the perfect dressing to have in your pocket of recipes. It goes great with refreshing salads that have sweet, tangy, and slightly bitter ingredients. Because it has avocado, you’ll consume a lot of healthy fats along with your salad, which helps fill you up: a crucial thing to keep in mind if you are cleansing. Finally, make sure that you consume this dressing within three to four days for optimum freshness.

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People usually occupy one of two camps regarding cranberry sauce: they either love it or hate it. There isn’t a middle ground about this classic holiday condiment. An argument could be made that the people who do not like cranberry sauce have a distaste for the jelly stuff that comes in a can. Maybe they just have not tasted a condiment as delectable as this homemade cranberry sauce, which utilizes fresh cranberries.

As with anything homemade, you get to choose the ingredients. Because it is made with fresh ingredients, it has a much shorter shelf life than canned cranberry sauce. This sauce will keep fresh in an airtight container in the fridge for at least one week. You can also freeze it for up to three months. This paleo cranberry sauce is the perfect balance of sweetness, spice, and tartness. Some people want to know if they should enjoy this sauce warm or cold. You want to know the best way to enjoy it? The way you like it is the best way for you to enjoy this condiment. That rule applies to most culinary creations, if we’re being honest.

The great thing about fresh cranberries is that they contain a lot of insoluble fiber, which passes through your nearly intact. Cranberries also offer soluble fiber, lots of vitamin C, manganese, vitamin E, copper, and vitamin K1. They also happen to be rich in bioactive plant compounds, specifically flavonol polyphenols. Some of these compounds include quercetin, peonidin, ursolic acid, myricetin, and A-type proanthocyanidins. You can learn more about the health benefits of cranberries by clicking here. For now, let’s enjoy some cranberry sauce!

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Are you ready to dance? A better question is: Are your taste buds ready for a flavor party? This raw vegan kale pesto with pumpkin seeds is a blissful bowl of green goodness! This delightful twist on a classic pesto is not only a beautiful sight to behold, but also a powerhouse of flavor and nutrients that goes great on zoodles or as a dip for raw veggie sticks. You may find that you prefer this pesto to an unhealthy, processed jarred pesto sauce! And that jarred sauce belongs in one place: the garbage!

Kale is a super green that offers an earthy, robust flavor and an assortment of nutrients, including vitamins A, C, & K, an abundance of fiber, magnesium, iron, and calcium. It harmonizes with the creamy nuttiness of raw pumpkin seeds, or pepitas. Pumpkin seeds contain heart-healthy fats, protein, and good amount of magnesium. Those little green seeds add great texture to this pesto, in addition to helping you feel full and happy.

One of the traditional ingredients in pesto is parmesan cheese, which you cannot enjoy on a raw vegan diet. That’s why you use nutritional yeast to help achieve that signature cheesy flavor from classic pesto recipes. Nutritional yeast, in addition to offering a cheesy flavor, is packed with necessary vitamins and minerals, including vitamin B12, which can be difficult to get on a vegan or raw vegan diet.

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Get ready to meet your new favorite condiment! Meet the delightfully spicy and incredibly creamy jalapeño cashew cream sauce. Drizzle it over salads as a dressing or replace it with ranch as a dip for carrot and celery sticks. When you finish cleansing, you can pour it over quinoa bowls, smear it on rice cakes, or serve with tacos and chips. You can even use it as a dairy-free substitute for mayonnaise.

This raw vegan jalapeño cream sauce has five core ingredients that create a luscious condiment that is more decadent than you could ever imagine. Don’t worry about the subtle kick from the jalapeño because it won’t overwhelm your palate. The nuttiness and creaminess of the cashews help mellow the heat, as does the bright lemon juice. If you do not have fresh lemons, you can use limes if you have them in the kitchen. Garlic gives an added boost of flavor, just like the onion powder, sea salt, and black pepper. Season to taste, but try to go easy on the salt. The lemon juice brings a little acidity to the party as well.

If you want to have a little fun with this sauce, feel free to add a few extra ingredients to adapt this sauce for unique flavors. You can omit the jalapeño, or keep it and add any of the following:

• Parsley
• Cilantro
• Curry powder
• Fresh ginger
• Turmeric powder (would go great with ginger)
• Tahini

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You may have heard of the FODMAP diet from a friend or article on a health website. This diet calls for people to eat foods low in FODMAP, certain sugars that cause intestinal discomfort. In theory, this diet should help people with irritable bowel syndrome (IBS) figure out which foods are problematic and which foods reduce symptoms. Think of this diet as a temporary restrictive eating plan, almost like an elimination diet of sorts.

FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols, which are short-chain carbs that the small intestine absorbs poorly. People with FODMAP sensitivity can experience cramping, diarrhea, stomach bloating, constipation, or gas after eating high-FODMAP foods. In the case of this lemon vinaigrette, you can enjoy it without worrying about experiencing those symptoms. That is because all of the ingredients in this dressing are low FODMAP foods.

Because this lemon vinaigrette is very citrusy and acidic, we recommend serving it with salads that contain tomatoes, cucumber, romaine lettuce, or kale. If you are not cleansing, serve this dressing with your buddha bowl or pour it atop your quinoa. It can even be a great dressing to use for homemade tabbouleh or Italian pasta salad. Be mindful of the foods you eat with this, especially if you are monitoring your intake of these types of sugars, or if you have a digestive disorder.

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We aren’t sure how much you use spice blends, but if you are like most people, chances are you go through them quickly. Maybe you get the crazy idea to try your hand at making your own spice blends for a change! Once you do that and realize the difference in flavor, you may never go back to store bought blends. Such is the case for this homemade chili seasoning, which is free of preservatives and additives.

Chili seasoning is not solely reserved for your favorite batch of chili; rather you can add it to salad dressings or other dishes. You most likely have the spices you need to make this chili seasoning in your spice cabinet or drawer. If ever you need to make more, you can buy more individual spices and create the spice blend. The great thing about that is that you will avoid the harmful ingredients, especially excess amounts of sodium, found in pre-mixed seasonings and packets.

A chili seasoning packet seems convenient, but not in regards to your health. In stores, a pre-mixed packet of chili seasoning can contain anti-caking agents and artificial flavors. In reality, chili seasoning typically consists of five to eight spices. Those spices usually include chili powder, cumin, paprika, oregano, and a few others. You can always customize the ingredients to tailor the flavor to your liking. And as a final note, chili powder is not the same as chili seasoning. That’s that!

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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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Believe it or not, making barbecue sauce is a lot easier than it seems. You just need the right ingredients that are properly portioned. Too much sweetness or too much spice can ruin the sauce. Just like a good soup, the perfect sauce requires balance. Fortunately for you, this completely vegan date-sweetened barbecue sauce is the perfect addition to any backyard cookout.

Sometimes the best tasting foods are made with the simplest ingredients. This barbecue sauce is read in under an hour and is like the much healthier version of a big bottle of Sweet Baby Ray’s. It may not come as a surprise to you, but a bottle of that barbecue sauce does not contain the healthiest ingredients. It contains high fructose corn syrup and regular can sugar, offering whopping 16 grams of sugar per two tablespoons. That’s quite a lot!

The good news is that this sauce is much healthier, tastier, and contains a fraction of the sugar content, offering 4.6 grams of sugar per four tablespoons. The best way to enjoy this barbecue sauce is the way you enjoy eating it. We recommend putting a large dollop on vegan burger or tofu sandwhich loaded with pickles and coleslaw. Are you drooling just thinking about that meal? We are, so let’s get straight to the recipe! Let us know how you like it in the comments below.

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One of the most common things that people crave during the raw vegan diet, besides hot food, is the ability to use condiments freely. Because you cannot reach into the pantry or fridge to pull out your favorite hot sauce, ketchup, or other condiment, you have to make your own. If you make your own condiments, not only are they much healthier, but they also taste better.

That’s how we feel about this spicy tahini sauce, which exhibits bold and spicy flavors. It works great as a dip for raw vegetables, salad dressing (if you can handle the heat), and even a sauce for raw vegan tacos. Plus, this sauce is gluten-free, dairy-free, and 100% raw vegan, making it a great option for people with dietary restrictions. This tahini sauce only contains six ingredients, and none of them are processed. Unlike a bottled hot sauce, this sauce does not contain unhealthy fats, artificial flavors, or dyes.

Because this sauce is so versatile, you can use it several different ways, which is critical on a raw vegan diet. For example, drizzle it over zucchini noodles to make a spicy zoodle pasta. Add a little more water if you want to use it as an oil-free salad dressing. If you want to alter the spices, it can transform into a raw tahini Caesar dressing. There is truly no limit to what you can do with this condiment!

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