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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Allow us to introduce you to the ultimate summer sidekick: the amazingly zesty, summer salad dressing Is this refreshing concoction just like a cool breeze on a hot day? We can’t say that for sure, but we can say that your taste buds will not be disappointed with the flavor.

This salad dressing is a harmonious blend of sweet and tangy coconut aminos and bright basil and green onion, with a subtle garlicky kick. It’s like a zesty, summery party of flavors in every bite! Because the dressing has so many assertive ingredients, it can handle greens like kale, chard, red or green cabbage, and romaine. Additionally, adding fruit to the salad can bring a lovely sweetness that complements the acidic nature of the dressing.

This dressing even works for post-cleanse recipes, such as a marinade for grilled veggies, portobello burgers, or tempeh or tofu. You don’t need a lot of salt because the coconut aminos add a rich, savory flavor, while the herbs bring a burst of freshness. This recipe is yet another reason why you should not settle for a bland, boring salad dressing. Have a love affair with flavor this summer and give this dressing a shot!

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This is an easy dressing that you’ll want to put on every salad. Although it has a spicy kick, this vinaigrette bursts with herbaceous, zesty flavors. And if there is one thing we know…it’s flavor. This vinaigrette is an unusual departure from the traditional dressings you know and love, but that is why we love it. We are of the mind that you need to experiment with as many flavors and foods as possible. So if you bought a jalapeño and can’t figure out how to use it, try this recipe. Plus, it works great as a dipping sauce or marinade!

When it comes to dressings, it is essential to know the foundation of what makes a great vinaigrette. Whether you make a classically simple variation or an exciting one like this, you will usually find similar ingredients in all recipes, most of which include:

• Olive oil: Any vinaigrette worth its salt will have a great oil that binds the ingredients together. You can use avocado oil or grapeseed oil, but olive oil is an excellent choice.
• Acid: Acid usually comes in the form of vinegar or citrus. Sometimes, you use a little of both, as is the case in this recipe.
• Salt and pepper: A must-have duo for dressings, plain and simple.
• Herbs: Fresh cilantro in a dressing is a game changer, but you usually see chives, parsley, basil, or oregano as common vinaigrette ingredients.
• Garlic or onions: Because raw garlic and onion have a strong flavor, use a light hand with these ingredients, so you don’t overwhelm the dressing. You can always use garlic powder or onion powder for a more mild flavor.

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The air fryer is a wonderful culinary tool that can save you time if you need to make meals in a pinch. Think of an air fryer like a compact convection oven. It takes a fraction of the time to make a meal in the air fryer than it does to make in the oven. The only thing to keep in mind is that you do not want to overcrowd your air fryer, or else your food won’t cook evenly. The other thing to consider is the wetter your food is, the longer it will take to crisp up. Drizzle some oil over your food or spray it with avocado oil cooking spray before you air fry your food

These air-fried pineapple tofu skewers are the perfect entree for any night of the week. You marinate the skewers in a sweet and gingery almond butter sauce prior to sticking them in the air fryer. Depending how long your skewers are, you may get anywhere between four to seven skewers. Just make sure that you leave a little space between the veggies and tofu cubes on the skewers to allow for even cooking. Additionally, we recommend that you either make some extra marinade or reserve some to use as a dipping sauce when you get ready to eat the skewers. There isn’t much else to say, other than these may be the tastiest vegan skewers you’ve ever eaten!

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We’re going to let you in on a little secret to make sure that your zucchini ribbons are easy to eat. The trick is that you have to soak them in the lemon juice, olive oil, and herbs for about 30-60 minutes. Not only does this impart a ton of flavor into the ribbons, but it also tenderizes them for an easier eating experience. You don’t have to worry about crunching on raw zucchini!

Honestly, this is one of those salads that exceeds your expectations. The ingredients pair beautifully together and the fresh herbs give off enticing aromas as well. You get excited before you even bring the zucchini ribbons to your mouth! On the subject of zucchini ribbons, you can prepare them several ways. An easy way is to use a flat vegetable peeler to achieve thin, flat ribbons. If you want to expedite the process, use a mandoline slicer, but make sure that you have on a very thin blade attachment.

Marinating the zucchini is essential because the acids in the marinade will allow the zucchini to lose some water. You can easily discard the water before serving. The fresh lemon juice will slightly “cook” the zucchini ribbons, softening them a bit, but not to the point where they lose their tender crisp. If you can’t get your hands on raw peanuts, feel free to use raw cashews, raw pine nuts, or raw sunflower or pumpkin seeds. We hope you enjoy this refreshing, unique salad!

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Summer is the season of outdoor activities, like going to the lake, hiking to a creek, or claiming your spot on the strand for a beach day. It’s also the best time of year to have a backyard cookout and gather around the grill. There’s a communal aspect to cooking over the open flame, even if that flame is from a modern propane grill. 

As much fun as grilling is, health experts say that there are many mistakes that people make when doing so. In fact, grilling your food increases your exposure to high levels of cancer-causing compounds. Heterocyclic amines (HCAs) form in meat muscle tissue during high temperature cooking, for example, grilling. There is strong evidence that high consumption of HCAs increases the risk of colon and stomach cancers. At the same time, HCAs can also damage DNA, and may increase the risk of lung, liver, breast, and prostate cancers. 

Fortunately, there are ways to protect yourself from HCAs and other carcinogens that come from grilling food. Make sure to avoid these grilling mistakes, some of which are lesser-known, that threaten your health!

You Don’t Clean Your Grill Regularly

When grease, grime, char, and other dirt builds up on your grill grates, you increase the risk of fire while cooking. Additionally, all of that grime can affect the flavor of your food. Don’t be a grill purist and say that, “the grime enhances the flavor,” because it doesn’t. When you regularly clean your grill, you kill off mold and bacteria that may affect your food’s nutrition. Finally, it also reduces the risk of food contamination that can result in sickness. A great way to clean your grill is with an onion or lemon.

You Use Bottled Marinades

It’s hard to resist the marinades that you see in the store. They taste delicious, but bottled marinades are very unhealthy because they are replete with sodium, sugar, fats, preservatives, and other processed ingredients. Make sure that you read the nutritional label and ingredient list on these marinades, as they probably contain problematic ingredients. Thicker marinades, for example, tend to be rich in high-fructose corn syrup, which is more prone to charring. Charring can increase your exposure to carcinogens, so opt for thinner marinades that you make yourself. Many dietitians like to include rosemary in marinades because it is a carcinogen-neutralizing herb. 

You Char Your Meat

Sure, char marks are what people want when they grill food, but you don’t want your meat to develop a lot of char on the exterior. Whether you char your fish, poultry, or beef, you allow HCAs and polycyclic aromatic hydrocarbons (PAHs) to form. According to research, these compounds are mutagenic, which means that they can alter your DNA and increase your cancer risk. Most PAHs form when fat and other juices from meat drop onto the open flame, causing the flames to increase in size and shoot chemicals back up onto the meat. 

You Opt For Well-Done

There are so many jokes about people who ask for well-done burgers or steaks. Chefs think that it is blasphemy and ruins the meat. As it turns out, people who cook their meat until it is well-done have a 15% greater risk of high blood pressure than people who eat medium or medium-rare meat. Additionally, burning or blackening your meat can increase oxidative stress, insulin resistance, and inflammation in the body. Health experts say that you can lose up to 40% of B vitamins and other minerals by overcooking your meat. Overcooking your vegetables, be it on the grill, in the oven, or on the stove, also leads to nutritional loss. 

You Grill Harmful Meat

What do we mean by “harmful meat?” Well, grilling factory-farmed meat is one of the worst grilling mistakes you can make. The reason for this is because drugs and antibiotics are so present in agriculture and turn up non-organic meat. According to the United States Department of Agriculture’s Food Safety And Inspection Service, medications like ivermectin, flunixin, penicillin, and ciprofloxacin are at higher levels that violate current regulations. Researchers identified that these medications increase the risk of allergic reactions, kidney damage, and neurological problems. If you grill meat, opt for grass-fed/grass-finished, organic, free-range, or wild-caught options to avoid these chemicals.

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If you’re familiar with Jamaican culture, then you’re well aware of the importance of jerk seasoning. This classic spice blend dates back to the 17th century! Do you know where the word “jerk” comes from? The Spanish word for dried meat translates to jerk, which is why we use the word “jerky” to describe dried meat. None of that information is secretive, but jerk seasoning blends or sauces often are. Most Jamaican chefs or cooks don’t typically divulge the secrets to their killer jerk sauces. That being said, they can agree on key ingredients.

No jerk sauce is complete unless it contains Scotch bonnet peppers, garlic, thyme, and allspice. There are so many more ingredients that go into a jerk sauce recipe, though. As you may or may not know, spice is key, so you can expect to sweat and cleanse the sinuses as you enjoy jerk sauce. Some people consider it a challenge to make it through a meal with incredibly hot jerk sauces. It’s all fun and games! Scotch bonnets have a Scoville rating of 100,000-350,000 units. They really get you in the back of the throat! That’s the beauty of a classic jerk sauce, so wake up your palate and enjoy the ride with this recipe.

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The eggplant is an underutilized ingredient, but that’s because most people don’t know what to do with it. It’s an inexpensive produce item that receives little to no love. You know how we feel about eating the rainbow, and eggplant is a purple food, and people don’t eat enough purple foods. Both blue and purple foods are great for reducing inflammation, free radical damage, and stress.

The simplest and most delicious way to enjoy eggplant is by grilling it. It’s also a blank canvas, meaning it easily adopts flavors. When you marinate the eggplant slices, you impart depth of flavor that only becomes more intense when you grill it. The beautiful char of grilled eggplant only enhances the garlicky, citrusy flavor of this marinade. We hope you like it.

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There are three ways that you can go about cooking this eggplant bacon. You can bake it, dehydrate it, or cook it in the frying pan. If you are looking for the quickest route with a little more crisp, we definitely recommend cooking it the frying pan.

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We are doing a special no-fry stir-fry so that you can have a delicious entree while cleansing. By marinating the vegetables, you essentially help to soften them, in addition to giving them tons of flavor.

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