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!

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When the days are slightly cooler, you want a meal that is warm, filling, and comforting. This kale soup is exactly the recipe you’ve been craving, whether you know it or not. It is a light broth that contains nutritionally dense ingredients and aromatic spices, such as thyme and rosemary. The squeeze of lemon gives this hearty soup a delicately bright finish that makes each spoonful better than the last. So if you are looking for a dish that is equal parts healthy, delicious, and cozy, this soup is it!

When it comes to making a great vegetable soup, it’s all about layering flavors. First and foremost, you have to sauté the aromatics. Cooking the onion, carrots, celery, and garlic with the rosemary, thyme, salt, and pepper helps to give somewhat of a caramelized flavor. You don’t want to cook them fully; rather, you just want to par-cook them until they are nice and fragrant. You’ll add the beans and broth to the same pot and then bring to a boil before reducing to a low simmer. Only add the kale in the last few minutes of cooking, or else it will get too soft. You want the kale to retain some texture when you spoon the soup into bowls. The same goes for the lemon juice, because you want the soup to retain that tang when you slurp it up.

When it comes to kale, you can choose the variety you enjoy best. You can opt for green curly kale, Tuscan kale, lacinato kale, or even dinosaur kale. Don’t have kale on hand or can’t find it in the grocery store? You can swap it for another sturdy green, such as Swiss chard or collard greens. Just make sure to taste and season the soup as you go. Some of you may prefer more lemon juice, while others want to add more black pepper or rosemary. Feel free to experiment with flavors, even though this recipe is solid as a rock!

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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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You will find this vegan twist on a caesar salad quite delicious!

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Is it wrong to have such strong feelings for a cozy, fall-inspired soup? Call us crazy, but these steamy bowls are exactly are exactly what you want on a chilly autumn evening. Sweet potato and kale soup is a cozy, healthy, and hardy meal option that is 100% vegan and easy to make. Not only will it please your palate, but it will also keep your belly full without weighing you down.

This soup is packed with a healthy dose of nutrients, including carotenoids, fiber, protein, healthy fats, vitamins, and minerals. The onions, garlic, bell pepper, and celery provide the base flavor for the soup, but the real flavor comes from the fresh herbs and seasonings. Obviously you get the sweetness from the sweet potato and nuttiness from chickpeas. Don’t worry about the kale imparting a bitter flavor because it takes on the flavor of the broth once it softens.

There is one thing to note when you add the kale to the soup. Make sure that you don’t add the kale until the last five minutes of the cooking process. If you add it while the potatoes are still boiling, the kale will become overly soggy. Once you finish cooking the soup, ladle it into bowls and top with a healthy sprinkle or crack of black pepper. The soup is hardy enough to enjoy on its own, but a crisp slice of bread would be a lovely treat to accompany it. Think about it and let us know!

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The great thing about this kale salad is that it contains an assortment of antioxidants, healthy fats, fiber, protein, and vitamins and minerals. Kale is naturally rich in vitamin K, iron, protein, fiber, and more, while blueberries have vitamin C and other antioxidant compounds.

Chapters:
0:00 Intro
0:03 Ingredients
0:08 Apple, chopped
0:16 Pistachios, chopped
0:28 Kale, chopped
0:43 Dressing
1:05 Toss Salad
1:14 Bon Appetit

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Some people have an addiction to grocery store salad bars. Whole Foods, for example, has an assortment of salads that are quite delicious, but it can be pricey to frequent for lunch or dinner. Why not make the salad yourself? It’s very easy to do that if you know what flavors go together, but we do have to admit that the dressing can be the tricky part. After a little trial and error, though, you find the right combination of flavors that match the salad that you purchase in the store.

The great thing about this salad as that you only need one ingredient: kale. Well, you need the six other ingredients for the dressing, but kale is the star of the show. Although you can add raw walnuts, cherry tomatoes, blueberries, raw sunflower seeds, or other ingredients to the salad, it isn’t necessary. Allow kale to take center stage and bathe in the beautiful flavor of the dressing. Speaking of the dressing, it is thicker than your average vinaigrette. Thicker dressings work well with kale, though, because it is a sturdier leafy green. Just make sure that you remove the thick center stems before you make your salad. You don’t want those bitter, fibrous stems in the mix because they’ll create an unpleasant flavor.

We love the zesty flavor that the dressing exhibits. It’s oil-free, containing fresh lemon juice, apple cider vinegar, liquid aminos, nutritional yeast, garlic, and tahini. Make sure that the tahini is made from raw sesame seeds, as opposed to roasted ones. Tahini offers a nutty flavor that helps to mellow the intensity of the garlic, lemon, and vinegar trio. Due to the powerful flavor, a lot of people really enjoy this dressing and like to have it around, especially during a cleanse!

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One of the best ways to start your day, besides drinking a glass of water, is to flood the body with nutrients. An easy way to do this is to drink a smoothie for breakfast. A fruit smoothie is tasty, but can contain too much sugar, which is why it’s ideal to evenly balance fruits and vegetables in your smoothie. Spinach is and excellent green to add to smoothies, but you should change up your leafy greens. Diversity in diet is a beautiful thing and switching up leafy greens is an easy way to incorporate new nutrients.

Kale does exhibit a stronger, slightly more bitter flavor profile than spinach, but the banana, mango, and lime juice work to balance that flavor. We can promise you that there are so many other flavors in this smoothie that you won’t be bombarded by bitter kale. In fact, you may not taste it at all! In addition to a balanced flavor profile, this smoothie also contains lots of protein and healthy fats. The fats come from four ingredients: avocados, chia seeds, hemp seeds, and homemade almond milk. While hemp seeds and chia seeds are great options, you can use other substitutes if they aren’t available to you. Great substitutes for these two ingredients include flax seeds or pumpkin seeds.

In regards to using fresh or frozen ingredients, that is entirely up to you. We encourage you to freeze the banana and mango chunks overnight to give the smoothie texture. If you don’t want to freeze your ingredients, you can always add your desired amount of ice to the smoothie. The frozen fruits or ice work to give the smoothie that signature chill and slushy consistency. Let us know what you end up doing and if you like the smoothie in the comments below.

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Embrace the warmer weather we get to welcome with spring and greet it with refreshing flavors. There are still many citrus varieties that are available in grocery stores, so get your hands on them when you can. The only citrus fruit that this recipe calls for is ruby red grapefruit, which offers a slightly bitter yet sweet flavor. If you are experimenting with citrus and want to add another variety to this salad, the Cara Cara orange is an excellent choice. It’s much sweeter than your average orange, giving you a break from intense tartness.

The key to this salad is balancing the different flavors. Each ingredient is assertive in its own right. The kale can be quite bitter, but the grapefruit offers a sweetness to balance it out. Just make sure that you remove all of the thick stems from the kale leaves, or you’ll end up with bitter, fibrous bites that are off-putting. Then you have the red onion, which has a rich allium flavor. Fortunately, you have the nuttiness of the walnuts and refreshing cucumber to help balance red onion’s intensity.

A salad wouldn’t be anything without a dressing, though. For sweetness, the dressing uses freshly squeezed orange juice, and the olive oil allows the sweetness to bloom as you whisk the dressing together. The mustard powder offers a strong flavor, dancing on your taste buds with every bite. The dressing also includes raw agave nectar, and you can include more of it if the dressing is too strong for your liking. Keep in mind that the dressing aims to complement and balance the ingredients in the salad. Give the dressing a taste test by dipping a few of the salad ingredients in it. If it passes test, dress your salad and enjoy!

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Guacamole is one of the tastiest and most filling dips in existence. It’s similar to hummus in that way, but hummus is not raw vegan because it contains cooked chickpeas. Guacamole contains beneficial fats that may help reduce inflammation, encourage heart health, and keep you full to prevent future cravings. We are, of course, referring to the monounsaturated fats in avocados, which may assist with lowering bad cholesterol and protecting against cognitive decline.

Different people have their own signature spin that they put on guacamole. Some enjoy a spicy flavor, so they add diced serrano peppers and a few dashes of cayenne. Others enjoy notes of sweetness, so they chop up mango and incorporate it into the mix. You can mash the avocado for a rich, creamy guacamole, or you can keep it chunky and avoid mashing it. When you don’t mash the avocado and add lime, onion, cilantro, and tomatoes, it almost becomes a chunky pico de gallo with avocados.

For this recipe, mashing the avocado is encouraged. To yield an even mash, do your best to choose ripe avocados. Although many people do the feel test to see if avocados are ripe, there’s an easier way to determine ripeness. The little “nipple” on top of the avocado, where the fruit attached to the tree, will come off easily if the avocado is ripe. If it does not come off easily, then your avocado is not ready. You should be able to see the exposed green avocado flesh when you pop off that “nipple.” Oh, and don’t worry about tasting the kale. The other flavors are so powerful and delicious that you won’t even notice it!

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