This recipe is just one of those recipes, folks. It is so refreshing, filling, and will make your raw vegan diet experience that much more exciting. Considering cauliflower is not a vegetable that you would usually eat raw, this recipe helps you overcome that hurdle. It shows you how versatile it can be. To get the cauliflower just right, roughly chop it into florets and toss them into a food processor to pulse until you achieve a rice-like consistency. You do not want to blend the cauliflower into a puree. If you have access to health food stores, you may be able to find bagged cauliflower rice. You can have it, provided the cauliflower is not cooked and there are no added preservatives.

Because this recipe uses cauliflower, it is a low-carb version to the traditional side dish. Besides being lower in carbs than bulgur wheat, cauliflower is rich in an assortment of vitamins, minerals, and antioxidants. For reference, one cup of cauliflower contains the following nutritional profile:

• 25 calories
• 5 grams (g) of fat
• 2 g of fiber
• 57% of the daily value (DV) of vitamin C
• 14% of the DV of vitamin K
• 12% of the DV of vitamin B6
• 7% of the DV of potassium
• 9% of the DV of choline
• 15% of the DV of folate
• 4% of the DV of magnesium
• 14% of the DV of vitamin B5

This is also served with crunchy romaine, butter lettuce, or cabbage leaves to enjoy as cups. It takes the classic side and turns it into a uniquely filling raw vegan entree. Plus, the almond tahini sauce makes it slightly different than your average recipe, which usually calls for olive oil and lemon juice. The tahini dressing makes this cauliflower tabbouleh much creamier and richer, and we hope you like it as much as we do.

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A happy life is a healthy life. Feeding your body foods that provide optimal nourishment to encourage the optimal function of all systems and organs is truly a gift. When you eat the right foods, you feel a whole lot better. That doesn’t mean you cannot cheat a little here and there and indulge in some unhealthy options. If you find that you have been eating a little unhealthier, though, switch it up and make yourself a refreshing raw salad like this kale cranberry almond salad. It contains fiber, protein, magnesium, vitamin C, antioxidants, and other beneficial vitamins and minerals.

Kale is a superfood, but it’s not the only ingredient that brings a super nutritional profile to this salad. As the other leafy green base, you have romaine lettuce, which is an excellent source of vitamin K, folate, beta-carotene, vitamin C, calcium, and potassium. The avocado also provides magnesium and potassium, in addition to healthy fats, folate, fiber, and more. Along with their low sodium levels, avocados do not contain any cholesterol, making them great heart-healthy foods.

When you enjoy this kale salad, not only will you feel good about yourself, but you’ll also get to enjoy varying textures and flavors. Although the kale can be slightly bitter, you don’t taste it because the dried cranberries offer sweetness and almonds provide nuttiness. Avocados don’t offer specific flavor, but they do offer a textural difference from all the crunch in this salad. Finally, you get the zesty dressing that also provides some creaminess, thanks to the tahini.

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When we present you with a creative recipe, we try to keep it as simple as possible. The ingredient list may be long or short, but the preparation is meant to be easy. That is especially true for raw vegan recipes. A recipe should not scare you away! It should invite you to make it and inspire you to be more creative in the kitchen. That’s exactly what we though when we came up with this recipe.

All you really have to do for this recipe is soak the sunflower seeds and sun-dried tomatoes for a few hours. Blend them with the other ingredients to create the taco “meat,” and then roll up the nori wraps. Speaking of nori, make sure that you get the sheets that have not been roasted. You can usually find them at a number of grocery stores, especially health food stores. And another quick note about using the nori sheets: make sure to wet your finger and dab one end with it before you roll them up. That will help seal the roll.

These rolls differ from other raw vegan sushi rolls we’ve posted in the past. These have a raw vegan taco “meat” in the center. Roll that smoky, delicious, nutty concoction up with lettuce, bell peppers, avocado, and cilantro and you have a raw nori taquito. If you really want to go the extra mile, feel free to make your own pico de gallo or guacamole to put inside the rolls. That really just depends on the time you are willing to dedicate to this recipe. Whether you make those dips or not, these nori taquitos will have your tasted buds jumping for joy.

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Imagine a bed of crunchy, spring mixed greens, hearty broccoli, and shallots tossed in a velvety avocado pesto dressing. You want to know the good news? You no longer have to imagine that beautiful bowl of goodness because you can make it! This salad is like a refreshing breeze that cools you down on a hot summer day. The flavors soothe your taste buds and the ingredients do wonders for your overall health.

Like most salads, this salad contains a bed of greens with some cucumbers thrown in the mix. The spring mix provides unique textures and flavors to this salad. Spring mixes differ depending on seasonal availability, but they usually contain red leaf lettuce, spinach, baby chard, mizuna, or arugula.Unlike most salads, this recipe calls for some chopped raw broccoli florets. Raw broccoli provides another textural component, but make sure to chop up the broccoli into small pieces. You don’t want giant florets because that won’t be an enjoyable eating experience. The thin apple slices also provide a sweet flavor and crunchy texture!

That last, and potentially most integral component to this recipe, is the avocado pesto dressing. Normally, you’d put a sauce like this on zucchini noodles, not a spring mix salad. That changes today, people! We are breaking the rules and making a pesto a salad dressing. Quite honestly, it’s one of the best culinary decisions we’ve ever done! Let us know how you like it in the comments below.

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Spring is the perfect season to enjoy as many fresh ingredients, and new ingredients, as many new produce items are available. As you known, we love to eat with the seasons! That’s why we’ve paired this green goddess dressing with juicy tangerine, creamy avocado, and a crisp bowl of spring mixed greens.

Green goddess dressing has seen a large increase in popularity due to social media food videos. After people see how easy the dressing is to make, in addition to how nutritious it is, they want to make it. Although green goddess recipes vary, the general recipe calls for a lot of fresh herbs, lemon juice, oil, vinegar, and seasonings. In the case of this recipe, we abandoned the raw vegan nature and went straight to veganism. Why is that? Well, we decided to use vegan yogurt to enhance the creaminess of the dressing. Besides that yogurt, everything else in this recipe is raw vegan. Should you choose to eliminate the yogurt, the dressing will still taste great, but it won’t be as creamy.

Spring mixed greens offer a variety of lettuces that are harvested in early spring. Typically, the mix includes spinach, red leaf lettuce, and romaine lettuce, but varieties can vary by brand, location, and availability. Eating a mixed bag of greens like this is a great way to get your daily dose of leafy greens. Plus, you don’t have to worry about chopping a head of lettuce if you use this bag, and that’s one less thing to prep!

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According to a 2023 report from the Centers for Disease Control and Prevention (CDC), nearly 90% of Americans don’t eat enough fruits and vegetables. To avoid being a statistic, you buy fruits and vegetables and plan to eat them, but something happens: they go bad before you get the chance to use them. You throw out your produce and don’t even bother to compost because it’s too upsetting to throw money down the drain. 

One report found that about 25% of American families throw away one quarter of the food and beverages they buy. Fruits and vegetables comprise 22% of that, while processed produce (canned fruits and vegetables) contribute another 8% of waste to landfills. We don’t say all this to make you feel guilty; rather, we want to help you make the right changes to keep your produce fresh for longer. 

The primary reason people throw their produce away is because they lack the proper storage knowledge. If you do not store your fruits and vegetables properly, they can spoil easily. Do those greenish-yellow bananas you buy turn brown quickly? Do your herbs turn slimy and brown? What about those cucumbers or apples? If you want to stop throwing your fruits and vegetables away, learn from the following tips. 

Limp, Slimy Lettuce

Big heads of lettuce in the grocery store inspire large bowls of salad and optimal health, as they should. The problem is that storing your lettuce improperly can cause those crispy leaves to become soggy, slimy, and limp. Moisture in the fridge causes most fruits and vegetables to lose their crisp texture and go bad. One way to counteract this is to line your fridge’s vegetable drawer with paper towels or terry-cloth towels. In doing so, the towels absorb excess moisture and keep produce, like your lettuce, crispier for a lot longer. The same rule applies for those bagged salads or tubs of greens!

Sprouting Potatoes

If you are tempted to buy the 10-pound bag of potatoes to save some money, make sure that you store them properly if you aren’t going to use them right away. Potatoes start to sprout more quickly if you keep a large bag on hand. To keep your spuds from sprouting, store them in a cool, dry place with as little moisture and sunlight as possible. Some people have had great success keeping potatoes fresh by throwing an apple in with the potatoes, but some experts warn against this. The reason not to do that is because apples emit ethylene, which can encourage sprouting. 

Mushy, Brown Bananas 

Like apples, bananas emit ethylene gas to ripen themselves. Some people swear that wrapping the top of a banana bunch with plastic wrap delays the ripening process, but that doesn’t solve the issue. Ethylene is produced throughout the banana, not just the stem. The best way to store bananas is to hang them on a hook, so that they get plenty of air circulation. Additionally, don’t store them near apples because the ethylene from apples will cause bananas to ripen more quickly. 

Slimy Mushrooms

Mushrooms are great vegetables that can make their way into myriad dishes, unless they become slimy and unappetizing. To avoid a slimy, mushy mess, make sure that you do not store mushrooms in plastic bags. Plastic traps moisture, which causes mildew and mushy mushrooms. Keep mushrooms in a paper bag so that they can breathe and moisture can escape. If you don’t have paper bags, keep mushrooms fresh by keeping them in their original packaging, but poke holes in the plastic to allow ventilation.

Rubbery Celery

Celery can become tasteless if you allow it to go from crispy to rubbery. You can, however, lengthen its time in the fridge if you store it properly. Experts encourage you to separate, wash, and dry the stalks before wrapping them in aluminum foil. That keeps most of the air and moisture in, while still allowing the ethylene gas to escape. If you store celery in a plastic bag, the moisture stays in the bag, which can accelerate the ripening process and turn your celery rubbery. 

Moldy Berries

Berries can be quite pricey, especially if they are not in season. To ensure that you don’t waste your berry money, protect them by giving them a bath in water for 10 seconds. What about soaking them in a vinegar bath? Well, that can leave a vinegar residue and cause your berries to taste unappetizing. Hot water can inhibit mold growth, according to research. The last step is to make sure that your berries are completely dry before storing them in the fridge. The hot water bath and proper drying before fridge storage can help extend their ripeness.

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A super easy and healthy raw carrot hummus offers the fresh, sweet flavor of raw carrot with a touch of creaminess from the tahini. It has a little Middle Eastern flare, with the prominent cumin and garlic flavor. Ramp up the raw vegan factor by enjoying this dip with cucumber or celery sticks. You can use this dip as a filling and roll it up inside lettuce leaves, or even place a dollop or two on your salad. It also goes great with raw sugar snap peas!

You can’t go wrong with hummus. It’s one of those dips that’s so good enough to enjoy with a spoon. You don’t even need the crackers or vegetable sticks for dipping! This hummus, unlike store bought hummuses, is very fresh, light, and free of excess sodium and processed ingredients. For that reason, it doesn’t have as long of a shelf life, so you have to consume it within four to five days of making it. To keep it fresh, store it in an airtight container in the fridge.

Because raw carrots are difficult to blend, we advise that you chop them into small pieces before adding them to the food processor. When you pulse them with the other ingredients, the carrots will break down much more easily when chopped up. The entire process, from chopping to blending, should only take you about 10 minutes.

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If you see a caesar salad on a menu, what are the chances of you ordering it? A lot of people live for this salad and enjoy comparing it from restaurant to restaurant. Perhaps one place has the dressing dialed in, while another place offers house made croutons. The main thing about a caesar salad is that the dressing needs to be on point and it has to include romaine lettuce. Between the crunch of the lettuce and creaminess of the dressing, you can’t go wrong.

Contrary to popular belief, the caesar salad is not named after Julius Caesar, the famous Roman dictator. Caesar Cardini, an Italian chef, invented the salad in the early 1920s. He owned a restaurant in Tijuana, Mexico, where he moved from California in 1924 to avoid Prohibition. As it happened, Cardini invented his salad on July 4th, 1924. He was short on ingredients in the kitchen, so he assembled a salad of the ingredients he had on hand: lettuce stalks, olive oil, raw egg, croutons, parmesan cheese, and Worcestershire sauce. Needless to say, the salad became a hit. Cardini’s salad is one of the most popular salads in America to this day.

Given its history, you know we had to bring our A game for this raw rendition of the classic salad. This salad consists of fresh, crunchy romaine lettuce, but we included cherry tomatoes and avocado because you can’t go wrong with those ingredients. The real star of the show is the cashew dressing, which will delight your palate. It has the flavors you crave and we hope you love it!

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Salads aren’t the same as ice cream, but plenty of people eat them on a regular basis. In fact, a recent poll of 2,000 U.S. adults reported that 62% of the people eat salads four times per week. If that is the case, how do you explain the staggering rates of obesity in America? Well, the unfortunate reality is that people may be sabotaging their salads without knowing it. 

A salad should be a large bowl of fresh, raw vegetables and leafy greens. You can also add fresh fruit, legumes, sprouts, quinoa, and nuts and seeds to enhance your salads. These ingredients make for a terrific, healthy salad, but it’s very easy to go astray and detract from a salad’s health benefits. Drowning your salad in store bought dressing, overdoing the carbs, and forgetting about healthy protein, among other missteps, can turn a nutritious bowl into a caloric nightmare. 

Whether you order out or make your own, be mindful of the following ways you may be sabotaging your salad. 

Drowning It In Dressing

Here’s the thing about dressings…they can be healthy, especially if you make them yourself. Ideally, you want a dressing that is not too light, but not too heavy, either. The dressing can drastically increase the calories of your salad because most store bought dressings contain excess fat, dairy products, sodium, and processed ingredients. You don’t want your salad to turn into a 2,000-calorie meal. Balsamic, apple cider, and red wine vinegars are all great to mix with olive oil, avocado oil, or grape seed oil. Choose your favorite seasonings and get after it! Be sure to comb through our salads and dressings section here for inspiration.

Going Crazy With The Croutons

Croutons, quite simply, are very high in saturated fat, sodium, and refined carbohydrates. According to the U.S. Department of Agriculture (USDA), just a half-ounce of croutons contains 99 milligrams (mg) of sodium and 10 grams (g) of carbs. While there are healthier versions of croutons, most of the available choices are unhealthy. Rather than cover your salad in processed bread cubes, add a satisfying crunch to your salad with nuts or seeds, chickpeas, kale chips, or dried seaweed. 

Using Light Greens

We aren’t talking about weight, we’re talking about color. A lot of people use iceberg lettuce, which isn’t the unhealthiest thing you can eat, but it pales in comparison to darker leafy greens like spinach, kale, romaine lettuce, and arugula. For example, one cup of spinach provides 30 mg of calcium and .8 mg of iron, whereas a cup of iceberg lettuce only offers 10.3 mg of calcium and .2 mg of iron. Dark leafy greens are naturally rich in fiber, antioxidants, vitamins, and minerals. Many reports and studies confirm that these greens contain health properties that can help combat heart disease, high blood pressure, diabetes, and can improve gut health. Consider abandoning the lighter leaves and focus on darker, richer greens. Plus, using different greens helps change up your salad, which works to keep your taste buds interested.

Forgetting Protein

If a salad is going to be your meal, you need to make it substantial. While you can have a large bowl of different fruits and vegetables, you may want to include additional sources of protein. A salad doesn’t have to be a wimpy afterthought! When people hear the word “protein,” they tend to associate it with poultry, meat, chicken, fish, or eggs. If you don’t want to include animal products, there are many vegan protein sources to choose from. Nuts, seeds, legumes, and whole grains all offer protein and other nutrients that help increase feelings of fullness. Don’t be afraid to put nuts or avocado in your salad because you think it will increase the calories too much. All those store bought dressings and croutons do the exact same thing in a much unhealthier way. 

Packaged Dressings

Store bought and packaged salad dressings, which can come in bagged salads, are very convenient, but they contain a lot of problematic ingredients. These dressings can contain high amounts of sodium, saturated fat, and artificial additives. Additionally, these dressings can be sneaky sources of added sugars. Some store bought dressings use low-quality oils that aren’t as healthy as olive oil or avocado oil. Soybean oil, which is the common oil in store bought dressings, was linked to an increased risk of heart disease in a 2018 study. Olive oil, on the other hand, works to encourage healthier heart function.

Your Salad Is Boring

If you eat the same salad every single time, you will tire of it quickly. Not only is mixing up your ingredients a great way to get a diverse mix of nutrients, but it also changes up the flavors. A salad of kale, pistachios, apples, blueberries, and sunflower seeds is much different than a salad of arugula, pears, and dried figs. If you enjoy a certain leafy green or a few specific ingredients, you can carry them over from salad to salad. Bell peppers, nuts, dried fruit, and in season produce can take your salads to the next level. And don’t forget about different herbs!

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In theory, salads are wonderful meals or appetizers. They have vegetables, occasional fruit, and integral nutrients like fiber, protein, healthy fats, vitamins, and minerals. Salads are hit or miss, though, depending on their execution and ingredients. Nobody wants a lackluster salad that is bland and leaves you hungry, right? Well, it’s a good thing that this recipe isn’t one of those boring salads.

This salads checks all the boxes that you want from a salad: varying textures, filling, sweet, salty, herbaceous, variety, and more. The tangy lemon herb dressing complements the herb-roasted chickpeas, which provide essential fiber and plant-protein. When it comes to roasting chickpeas, you want to make sure that they are sufficiently crispy prior to adding them to the salad. In order to fully crisp them up, pat them dry between paper towels, and then add them to the baking sheet with the oil and seasonings.

While the chickpeas are roasting, you can prepare the salad and the dressing. The lemon zest is an integral component to the dressing, as it adds a uniquely tart flavor. The maple syrup, however, balances this tartness, making for an enjoyable eating experience. Additionally, the herbs that you use in the chickpeas are also incorporated into the dressing, making a distinct connection of flavor throughout. We hope you love this salad as much as we do! Just make sure that you eat it after or before you cleanse, as you cannot eat chickpeas while cleansing.

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