The persimmon is a fall and winter fruit (available from October to February) that is uniquely plump and sweet. It is an underrated fruit, primarily because a lot of people ignore them in the grocery store. They know what the fruit looks like, but since they don’t know what to do with it, the fruit remains in the store. For those who love persimmons and have countless recipes, we applaud your culinary knowledge and skills. If you are familiar with persimmons, then you know they are not for everyone, especially, kids, but this smoothie may change the way the little ones feel about the unique fruit.

If you are new to persimmons, it can be tricky to determine their ripeness. Just like other fruits, persimmons taste best when you allow them to fully ripen. Hachiya persimmons take a little longer to ripen than Fuyu persimmons, which you will want to buy for this recipe. Many people think that Fuyu persimmons have a sweeter flavor profile and that they are less astringent than Hachiya persimmons. A Fuyu persimmon is ripe when it is a little squishy, but still slightly firm to the touch. Firm Hachiya persimmons are very tart, and only sweeten up once they fully ripen.

As far as flavor goes, Fuyu persimmons have a mild taste with a honey-like flavor. You can eat them raw, removing the tops and the skin before slicing them up. Just make sure to discard any large seeds, especially before you blend them into this smoothie. The persimmons are the only fruit or vegetable in this smoothie and they are slightly sour, the homemade almond milk, cinnamon, vanilla extract, and lemon juice will balance that tartness. We hope you (and the kids!) love this simple persimmon smoothie. It’s definitely one for the books that is very easy to make.

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There aren’t many vegetables that are as versatile, nutritious, and addictive as roasted Brussels sprouts. If you disagree, then you have not had the perfect roasted Brussels sprouts. They can be tricky to roast, so you often end up with overly soggy, overcooked Brussels sprouts. You’ll be amazed at what a little olive oil, sea salt, and black pepper can do to your sprouts. The exteriors will caramelize and the interiors will be beautifully soft. Feel free to add a squeeze of lemon juice to the Brussels sprouts when you serve them.

Should you cut your Brussels sprouts in half before you roast them? Well, we’ve got all the secrets to cooking a great pan of Brussels sprouts. If you want your sprouts to have a crunchy exterior, you should cut them in half before you roast them. If they are very large, you can quarter them. Cutting them allows water to escape, which prevents them from being soggy inside. At 425 degrees Fahrenheit, roast your Brussels sprouts for roughly 18-20 minutes tops. Keep an eye on them to avoid burning or undercooking them.

Spread them out into a single layer on a rimmed baking sheet. If the Brussels are too close together or overlapping then thy will steam instead of crisping. Place them cut-side down to start the roasting process. About halfway through the roasting process, make sure to flip them to ensure an evenly crisp exterior. Once you remove them from the oven, you can serve them with your entree. These make for a great Thanksgiving side dish, and don’t contain the calories and fats that other classic sides have. Elevate the flavor with a little lemon juice or balsamic glaze. Please enjoy!

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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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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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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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Sometimes, you stumble upon a salad recipe that you enjoy eating once per week. It is a recipe that you look forward to and crave deep within your bones. There is just something about it! Perhaps it hits the right sweet and salty notes and provides varying textures that create excellent mouth feel. A salad also doesn’t have to be any of those things. Maybe it contains six ingredients and a simple dressing. Is it this salad, perhaps? That’s for you to decide.

Tabbouleh is thought to have originated in the mountains of Syria and Lebanon as far back as the Middle Ages. It is a parsley-based dish that most commonly contains tomatoes, onion, lemon juice, mint, olive oil, salt, pepper, and bulgur wheat. This grain-free tabbouleh salad is non-traditional, but still very similar to the original. It bursts with a bright parsley flavor. Parsley is naturally rich in antioxidants and aids the body with its natural detoxification efforts.

Unlike the traditional recipe, this one contains the addition of bell pepper. It contains red onion, but you can also use shallot if you prefer that flavor, which can be a bit intense for some people. It’s also a no-mix dressing, meaning that you just add all of the ingredients to the bowl and mix. Keep it easy, people! This salad is fresh, citrusy, crunchy, versatile, extremely healthy, easy to make, and incredibly delicious. Enjoy it on its own or as a side dish that accompanies a more filling entree. We hope you love it as much as we do!

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The great thing about making a salad for a meal is that it doesn’t require too much effort or time. As long as you have about 10 to 15 minutes to prep ingredients and toss them in a bowl, you can make a salad. It can serve as your main course or you can enjoy it as a side dish. The choice is yours, but a salad is always a quick and easy meal to enjoy while you are cleansing. The key is to use different ingredients and dressings, so that you keep your taste buds interested in raw foods.

This salad contains two different citrus fruits: orange and grapefruit. If you are opposed to grapefruit for whatever reason, you can omit it and just replace it with more orange or even blood orange, provided you can find that variety. You can also use tangerines or mandarins, depending on your preference. Similarly, you can use fresh lemon juice if you do not have limes on hand. With all of the citrus in the dressing, you don’t have to worry about the small amount of freshly diced jalapeño. Both the citrus and creamy avocado tame the spice, but you still get to enjoy that subtle kick.

Ideally, use fresh tarragon to get the best flavor. Tarragon is a leafy green herb that is very aromatic, and it goes great in salad dressings or marinades with fresh citrus. It exhibits a mild licorice flavor, but it is less intense than star anise. It is common in many French dishes because it can elevate a dish. In fact, some French chefs refer to it as “the king of herbs,” but just remember that a little goes a long way. That subtle licorice flavor also pairs nicely with the peppery arugula.

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No need to set up a lemonade stand in front of your house because this won’t even make it out there. People will drink it before you get the chance to sell it! Fresh-squeezed lemonade is one of the best beverages to enjoy during the summer months. It brings back memories of hot afternoons playing outside with your friends. Mom would pour you a glass of tart, thirst-quenching deliciousness, and it was nothing short of magical.

Mom probably wasn’t shy with the sugar, people. She probably loaded that pitcher up with a healthy amount of granulated sugar or simple syrup. This recipe takes a step in a healthier direction, replacing simple syrup with raw agave nectar. It also uses freshly squeezed lemon juice. You know, one of the best parts about getting older is that you realize how simple it is to make lemonade out of lemons. Yes, they can occasionally be pricey in the store, depending on the season, but we encourage you to befriend a neighbor or two with lemon trees. Some neighbors even leave boxes of excess lemons out because they’ll go bad if they just leave them on the tree and let them fall.

The secret to any great lemonade is establishing a little bit of sweetness that doesn’t overpower the sour punch of the lemons. Additionally, you want to evenly combine sweetener with the water and lemon juice. Make sure that you are actively stirring as you pour the agave into the pitcher. Liven up your lemonade pitcher by adding fresh lemon slices!

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It’s not quite summer yet, but it’ll get a whole lot sweeter (and healthier) when you start drinking this hydrating, homemade lemonade. Just imagine sipping on a cool, refreshing glass of liquid sunshine. Now imagine that it doesn’t have alcohol and that you are actually nourishing your body! This coconut water lemonade three simple ingredients: freshly squeezed lemon juice, unsweetened coconut water, and grade A maple syrup.

The only thing that doesn’t make this cleanse-approved is the store bought coconut water. If you want to live dangerously, and potentially more healthy, use fresh coconut water straight from the source. Crack open some young Thai coconuts and use the water for this recipe. Because the recipe calls for four cups of coconut water, you will need quite a few coconuts, so we don’t recommend that strategy. But you have to live your truth, and if that’s the way you go then that’s the way you go. Don’t have any fear and tackle this recipe with conviction. No matter how you make it, you’ll end up with a mouthwatering concoction, which combines the sweet electrolyte-rich coconut water with the tangy punch of freshly squeezed lemonade.

Here’s the best part: this sweet, tangy, and refreshing beverage is not only a taste sensation, but also a health superstar! Coconut water provides an unbeatable boost of hydration, electrolytes, and potassium, making it great for hot summer days. The fresh lemon juice provides an extra dose of vitamin C and antioxidants to keep your skin glowing and your immune system strong. Enjoy this beverage all summer long. We hope you love it as much as we do!

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With spring in full swing, you need recipes that make you feel lighter. Like we always say, it’s never too early to start getting your body ready for summer. Before you know it, summer will be over and those 15 pounds you wanted to lose haven’t gone anywhere. Get started on your summer health journey while it’s still spring! There is no better way to do that than with this kale, apple, and pomegranate salad.

Kale is somewhat bitter and offers a slightly peppery flavor, making it a great salad green to pair with tangy, sweet, and even zesty ingredients. In this recipe, you get to enjoy an assortment of flavors and textures. Offering creamy avocado, crunchy pecans, crisp apples, and pomegranate arils that burst with tartness, this salad is unbeatable. The key is to thinly slice the kale, which makes for a more enjoyable eating experience. It also helps to take some of that bitter intensity away. A pro tip: you can use larger pieces of kale and massage them with a little olive oil and lemon juice to break down the fibers and intensify the flavors.

Do you want to know the best part of this salad? If you don’t have all of the ingredients, you can customize it and use the ingredients you do have. Don’t have raw pecans? Swap them out for raw walnuts or almonds. Thought you had an apple, when you really have a pear? Use the pear instead! You can even swap the pomegranate arils for little mandarin segments. Be creative and follow your taste buds, but make sure those substitutions are raw vegan if you are cleansing!

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