Clean eating is one of the best ways to aid the body’s natural detoxification processes. When you eat unprocessed, plant-based foods, the body has an easier time processing the food, which aids healthy elimination. As the weather starts to cool down, though, you may be a little timid about eating raw, plant-based meals. The mornings are brisk so smoothies may not appeal to you. Nobody wants to think about juicing with winter on the distant horizon. Fortunately, you can enjoy this carrot ginger soup raw and it’ll help warm up your insides.

Naturally, the carrots color this raw soup a beautiful orange, but carrots don’t warm you up. The provide a lovely sweetness that complements the spicy ginger and raw jalapeño. Those are the two ingredients that will keep you warm, alert, and feeling fresh and clean. Eating dinner can help reduce fermentation, constipation, and other causes of intestinal gas and bloating. Whether you consume fresh, ground, or pickled ginger, it has a warming effect on the body. It can brighten dishes and provides lots of antioxidant, anti-inflammatory, and antibacterial properties that benefit myriad bodily processes.

Similarly, raw jalapeño helps to warm you up from the inside. Unlike ginger, jalapeño tastes spicy. The reason for this is because it contains capsaicin. This plant compound tricks your brain into thinking that you are eating something hot. As you swallow the spicy food, the capsaicin spreads throughout the body, creating a warming effect. That means that every sip of this raw carrot ginger is going to warm you up until you finish the bowl!

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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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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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Is it possible to live off dips? Well, that all depends on the dips you choose and the vessels you choose to dunk in your dips. Although it works as a sustainable diet for Martin Short’s character in Only Murders In The Building, solely eating dips is not a healthy way to live. Eating a nutritious, homemade dip, is much healthier than eating a store bought dip, as most jarred salsas and such are replete with preservatives, excess sodium, dyes, and artificial flavors.

We feel lucky to have stumbled on this spicy green cashew dip, which we created via trial and error to get it just right. It is luxuriously creamy, almost like an avocado puree, and bursting with flavor in every bite. It’s almost as if the cashew dip of our dreams was born out of a handful of ingredients! This incredible dip comes together with a mere five ingredients, plus water and a little sea salt and pepper for extra flavor. Raw cashews give this sauce that silky smooth consistency you want from a dip. Just make sure that you soak them for about 40 minutes in warm water for optimum creaminess.

If you shy away from spice, you can omit the jalapeño, or simply add less half of a pepper instead of a full one. Like things extra spicy? Include the seeds from the pepper! You can still taste the spice if you leave the seeds out. The fresh lime juice will help cut the spice just a little and brings out the freshness of the cilantro. Finally, you will most likely need to scrape down the sides of your blender or food processor once or twice to ensure you get an even, smooth dip.

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Tired of the same old dip for your raw veggies? Do you need a little extra kick that elevates your zucchini noodles? This creamy cilantro jalapeno lime sauce has a buttery texture and wonderfully spicy flavor. We could put this sauce on anything. In the words of Guy Fieri, “This is so good you could put it on a flip flop and eat it.”

The great thing about this sauce is that you can eat it during and after your cleanse. It comes together quickly because the only thing you need is a food processor or high speed blender. The food processor is definitely the better tool for the job, though. You’ll impress your own taste buds, in addition to anyone who tastes it. It’s bold, spicy, healthy, and delicious!

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If this doesn’t scream summer flavors, we don’t know what does. Watermelon is a classic summer fruit that can actually help you stay hydrated. The cucumber in this recipe also contributes to improved hydration levels. When you chop up all the ingredients and let them intensify for about 30 minutes, the first bite is like wow. This dip has the perfect balance of sweet and heat.

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This spicy pesto can be used as a sauce, spread, dip, or marinade. We are sure that there are myriad uses for this, but we like it on zucchini noodles or as a dip. Try it out and let us know how you like it.

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These jalapeño poppers pop with flavor and put a little pep in your step. Bake them until you get a nice and crispy top. Serve hot and enjoy!

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Are you ready for the big game? Do you know what you are putting out on the table? These are key questions that you need to know the answer to when it comes to hosting a Super Bowl party. To avoid the very mundane jar of salsa and potato chips, we have compiled five recipes that’ll win over everyone at the party, no matter which team they are rooting for. Head out to the grocery store to stock up and get your cook on. Try these recipes and let us know how they went over.

#1: Homemade Guacamole

Guacamole is one of those dips that you can just keep eating, even if you’re full. Don’t go crazy on the salt and add more jalapeño for a fiery kick.

Ingredients

• 1/2jalapeño pepper
• 4cloves garlic
• 1/4large red large onion
• 1/2c packed cilantro leaves
• 2avocados
• 1lime
• 3/4 kosher salt
• Fresh ground pepper

Click here for complete directions.

#2: Buffalo Cauliflower

This tastes just as good as the real deal, except it’s a whole lot healthier.

Ingredients

• 1large head of cauliflower
• 3/4bottle of buffalo sauce of your choice
• 1c + 2 Tbsp. non-sweetened, plain almond milk
• 3/4c chickpea flour
• 1 garlic powder
• 1 onion powder
• 1 curry powder
• 2 nutritional yeast

Click here for complete directions.

#3: Vegan Potato Skins

Who doesn’t love potato skins? They are the perfect game day appetizer that will be gone quickly, so be sure to save one for yourself.

Ingredients

• 4 medium russet potatoes

Cheesy Mash Filling

• 1 1/2 – 2 cups scooped baked potato flesh
• 3-4 Tbsp nutritionl yeast (optional, but adds the “cheezy” part)
• 1-2 Tbsp vegan buttery spread (Earth Balance) – melted
• 1 1/2 Tbsp vegan sour cream
• splash of unsweetened almond milk
• dash of cayenne for heat (optional)
• 3 Tbsp vegan buttery spread (Earth Balance) – melted

Toppings

• 8 Tbsp. vegan pepper jack cheese shreds
• 8 Tbsp. vegan sour cream (or less if desired – add to taste)
• 2 green onions, chopped
• 1 Tbsp. chopped chives
• 1/4 c red onion, finely chopped
• 1 c sautéed mushrooms
• 1/2 jalapeno, sliced into rings

Directions

• Preheat oven to 400 degrees. Wash and scrub your potatoes and pierce them a few times with a fork. Place potatoes in oven, directly on the rack is fine, and bake for about 30 minutes or until baked through the center. This will vary depending on the size of your potatoes.
• Remove the potatoes from the oven – the skin should be nice and crispy. Slice into long halves. Scoop out about 3/4 of the potato flesh using a spoon. Place all flesh in a small bowl and set scooped skins aside.
• Melt your 3 tablespoons of vegan butter in a small shallow bowl.
• Dip your scooped skins in the melted vegan butter. Dip so both sides get shiny coated in vegan buttery residue. Also drizzle about 1/8 tsp. of the vegan butter inside each scooped skin. Repeat until the butter has been used up and all the skins are coated in shiny melted Earth Balance. (Tip: you can use less melted vegan butter in this step if you want to cut back on a few calories.)
• Place all the skins on your baking sheet and sprinkle with a bit of fine black pepper. Place in oven on top rack and broil for 2-3 minutes or until the edges begin to brown and become very crispy. Then pull out the rack and flip each skin over so that the round bottom faces up. Place skins back in oven and broil for another 2-3 minutes or until the skins brown. (Use less or more broil time if needed!) Set baking sheet aside.
• Add all the cheesy mash ingredients to the scooped potato flesh bowl. Mash and fold until rich, thick, and creamy. Add the splash of almond milk to help loosen the mash.
• Next, fill the potato skins with the mash. About 2 Tbsp per skin. Add the cheese shreds and place the filled and cheesed-up skins back in the oven. Broil for 2-4 minutes or until the cheese melts and starts to bubble.
• During all these broiling sessions, you can be prepping your veggies and sautéing your mushrooms. Arrange all these topping on a platter for easy potato skin “decorating.” Top those skins.

#4: Vegan Jalapeño Poppers

There are less than 10 ingredients and this only takes 30 minutes to make! These will add a fiery kick to your Super Bowl party. Thanks Minimalist Baker for the recipe!

Ingredients

• 3/4 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
• 1/2 white or yellow onion, diced
• 2 cloves garlic, minced
• 2 Tbsp. nutritional yeast
• 1 tsp. cumin
• 3/4 cup veggie stock
• 1 4-ounce can green chilies (optional)
• 10 jalapeños, halved and seeds/stem removed
• Olive oil to taste

Directions

• Preheat oven to 400 degrees and prep your jalapeños, splitting in half and removing the tops, then spritzing or brushing them with a bit of olive oil. Place in rows facing up
• To a small saucepan over medium heat, add the onion and garlic with a bit of olive oil and cook until just softened and fragrant – about 5 minutes. Set aside.
• Add soaked cashews, garlic, onion, nutritional yeast, cumin, veggie stock, and green chilies to a blender and blend until creamy and smooth.
• Spoon the cheese mixture into the jalapeños, generously filling. You’ll have leftovers, which you can reserve for nachos or dip. Bake for 15 minutes or until the jalapeños are soft and the cheese has deepened in color. Place the pan on the top rack and broil for the last minute or two for an even more intense color/flavor.
• Serve immediately and enjoy!

#5: Vegan 7 Layer Dip

Take your Super Bowl party to the next level with this fiesta bowl. Each bite is like a party in your mouth. Thanks Namely Marly for posting this.

Ingredients

• 1 package veggie meat crumbles
• 1 tablespoon olive oil
• 2-3 tablespoons from homemade or packaged taco seasoning
• 1 14oz. can organic black beans (rinsed and drained)
• ½ cup salsa
• 1 package vegan cheddar cheese
• 1 8oz. container soy sour cream
• 1 c guacamole (use our recipe at the top of this page)
• 1 c salsa (salsa recipes)
• 25 oz. can black olives, chopped
• ½ c tomatoes, chopped
• ½ c green onions, chopped
• Tortilla chips for dipping

Directions

• In a large skillet, brown soy crumbles in olive oil. Add the taco seasoning. Set aside to cool to room temperature.
• Place the beans in a blender or food processor with 1/2 cup of the salsa. Blend until the beans are the consistency of refried beans.

Layer the following in a serving dish

• Spread the beans into the bottom of serving tray that is about 1 1/2 inches deep.
• Sprinkle 2 cups of shredded soy cheese on top of beans.
• Sprinkle taco-flavored soy crumbles on top of cheese.
• Spread sour cream very slowly on top of soy crumbles.
• Spread guacamole on top of sour cream.
• Pour salsa over guacamole and spread evenly.
• Sprinkle remaining shredded cheese.
• Sprinkle black olives
• That completes your seven layers, but it’s not “really” complete until you garnish it with a sprinkling of chopped tomatoes and green onions.

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