These zucchini noodles are great no matter what time of year it is. Enjoy them as a refreshing side while grilling in the summer or let them satiate you as a nutritious entree during the fall. The spiralized zucchini noodles are tossed with fresh herbs, garlic, seasonings, apple cider vinegar, and olive oil, in which they marinated for a little while before serving. Marinating the zoodles helps to intensify the flavors and make the raw vegan entree that much more enjoyable.

In order to make this recipe, you need a spiralizer. You can use a handheld one, but the type with the hand crank is a little more durable and reliable. Once you have your zucchini noodles, place them in a bowl and toss with a couple pinches of sea salt. Allow them to sit like that for about 30 minutes, as this process helps to draw out the water. Naturally, while the zoodles are sitting in that bowl, you can prepare the marinade by mixing all of the ingredients together in a bowl. After those 30 minutes are up, drain the salty water and gently squeeze out the excess water from the zucchini noodles. Pat dry with paper towels.

Once your zucchini noodles are dry, you can transfer them to an airtight container with the marinade, mix well, and keep them in the refrigerator for an hour or so. You can also let them marinate at room temperature for 30 minutes and then enjoy. Although it may not seem like it, these noodles are actually quite delicious when served cold. You can even keep them in an airtight container in the fridge for up to three days!

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It’s safe to say that cooked mushrooms are tasty as can be, but you can’t cook during your cleanse. That means that it’s time to marinate and dehydrate! As long as you dehydrate food below 115º F, you can have it during the cleanse. The only thing we will say about dehydrating your food is that it is a time consuming process. Fortunately, this recipe does not take the typical 10-12 hours that other dehydrated recipes entail. What does take time is the marinating process. If you fail to marinate raw mushrooms, they won’t taste like anything. They can easily take on flavors, and the marinade in this recipe is full of rich herbs and spices.

Portobello mushrooms are some of the best food sources of vitamin D, but they also contain other nutrients. Some of the key vitamins and minerals in portobellos include potassium, riboflavin, niacin, copper, selenium, and pantothenic acid. Fill up on these dehydrated portobellos on a lovely evening during your cleanse. You can thank us later.

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We are almost positive that you have seen some of our raw taco ‘meat’ recipes, made from a combination of nuts, seeds, and seasonings. Some people have nut allergies, though, and need other ‘meaty’ options. Mushrooms absorb flavors well and have an inherent meaty texture. Plus, they are great natural sources of vitamin D!

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While people are cleansing, one of the most common questions we receive is, “Can I eat sushi?” You cannot eat rice or raw fish, but you can make several raw vegan renditions of sushi. This recipe uses parsnips to make the rice, and we love that because parsnips are nutritious root vegetables that people underutilize.

Outside of the rice, the featured ingredient (the meat if you will) is the marinated mushrooms. The key here is to let them marinate for a couple hours. You can get away with marinating them for 30 minutes, but the flavors intensify the longer you let them marinate. There are other filling ingredients, but you can add ones that you prefer, so long as they are cleanse approved.

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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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Who said that you need lettuce to make a salad? This marinated tomato salad proves that a tomatoes, herbs, and onion make a beautifully vibrant salad. The secret to this salad is fresh ingredients. Sorry, folks, but you need to leave the dried herbs in the spice rack. Get your hands on fresh herbs, plump tomatoes, and you can thank us later because the flavors are intense and heavenly.

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Who said that salad had to be eaten in a bowl? It’s so easy to take lettuce leaves and wrap your favorite ingredients in them. You can make a simple dipping sauce and call it a day. There’s no need to be fancy or complicated; simply think outside the box to stay interested in the raw foods diet.

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We are almost positive that you have seen some of our raw taco “meat” recipes, made from a combination of nuts, seeds, and seasonings. Some people have nut allergies, though, and need other “meaty” options. Mushrooms absorb flavors well and have an inherent meaty texture. Plus, they are great natural sources of vitamin D!

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Mushrooms are probably one of the best meat replacements because they are naturally meaty, filling, and can easily absorb flavors. It is best to marinate the mushrooms in this recipe for at least two hours, but the longer they sit in the spicy marinade, the more flavorful they’ll be.

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Pie is definitely worthy of its own day! It has been an unofficial holiday since the 1970s, when pie was abundantly served in diners across America. This glorious culinary creation is versatile and comes in all flavors, shapes, and sizes. In fact, pies have been coming in different forms since the Egyptian Neolithic period in 9,500 B.C.

Pie Fact #1: 20% of Americans have confessed to wolfing down a whole pie alone, without any help from others.

Americans most commonly eat dessert pies. The top pie flavors include pumpkin, blueberry, cherry, apple crumb, lemon meringue, apple, key lime, and chocolate crème. The only non-dessert pie that receives a lot of attention in the United States is chicken pot pie. In the United Kingdom, New Zealand, and Australia, however, minced pies or shepherd’s pies are very common and regularly consumed entrées.

Pie Fact #2: 186 million pies are sold in grocery stores and supermarkets in America each year.

If you are unsure of how to celebrate National Pie Day, don’t worry because we have your back, and some recipes! We strayed from the beaten path with these creations, but we hope you like them. If you make them, let us know what you think!

No Bake Key Lime Pie Energy Bars

Get out the food processor because you aren’t going to be able to resist these protein-filled bars that can energize you throughout the day. Think of one bar as a healthy slice of pie.

Click here to make the recipe.

Raw Vegan Pumpkin Pie Tarts

While it may not be fall anymore and the pumpkin spice fad has come and gone, you can still enjoy these sweet and delectable pumpkin tarts. The best thing about this dessert is that it is hard to mess up!

Click here to make the recipe.

Raw Pizza With Spinach Pesto & Marinated Vegetables

Yes, we had to go savory for our third and final Pie Day recipe. This one is for all the people with dehydrators because you need one in order to get the raw pizza crust. This pizza is delicious and fills you up super fast because the food is so nutrient dense.

Click here to make the recipe.

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