We’ll say it if nobody else will, “soup season is never over.” Sure, there are heartier soups and stews with ingredients that lend themselves to colder months, but you can enjoy soup year round. For example, you can enjoy a cold gazpacho in the summer or a creamy zucchini and potato soup in the winter. In the case of this recipe, it makes for a great appetizer or light entree. After cooking the ingredients, blend them together to make a velvety soup that seems to intensify in flavor with each spoonful you eat.

Unlike traditional mushroom soup recipes, this one calls for portobello mushrooms. Some would argue that they are the undisputed mushroom champs, but that is not a decision for us to make. Portobellos are mature cremini mushrooms that exhibit a more intense flavor profile and meatier texture. That’s why you commonly see them as burger patty replacements. They are naturally low in calories and offer 15 different vitamins, minerals, and antioxidant compounds. Some of these nutrients include selenium, copper, vitamin D, and B-vitamins.

Some of the phytonutrients in portobello mushrooms help to boost the immune system by charging up white blood cells. These mushrooms also contain antioxidants that may help reduce inflammation and and improve cardiovascular health. Now, is eating this soup going to make you the healthiest person alive? No, but it tastes great and can be a great addition to your healthy diet, especially if you are trying to watch your caloric intake.

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Some bowls comfort the soul, others leave you wanting more flavor. Fortunately, you don’t have to go out to eat if you want to enjoy this gut-friendly miso soup in a much healthier way. You can quickly and easily make it at home and omit the tofu!

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It’s taco time! And that is excellent news for anyone who is on a raw vegan diet because tacos are easy to make and very filling. Many people think that raw vegan tacos take forever to make, but you can have a full plate of raw tacos in under 20 minutes. Plus, this recipe requires less than 10 ingredients so you know it will come together quickly.

In the past, we published several raw taco recipes with walnut “meat” and “mushroom.” This recipe unites these two ingredients and the result is a taco filling that’s meatier than ever. Portobello mushrooms have a natural meaty texture, and walnuts reach that consistency after a few pulses in the food processor. When you pulse both mushrooms and walnuts in the food processor, you get a consistency similar to ground beef. And the flavor is reminiscent of the taco meat you know and love.

The best way to intensify the taco flavor in the “meat” is to let it sit for about 30 minutes before serving. The flavors get to know each other and form a harmonious marriage that elevates the tacos. You are free to add the raw vegan toppings that you enjoy, for example, avocado slices, cilantro, or tomatoes. You can click here to make a raw pico de gallo that refreshes the palate with a subtle spice. Comment below what your favorite taco toppings are (cleanse approved, of course) and if you enjoy this recipe.

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Raw vegan sushi is one of the best ways to get creative in the kitchen. You have the ability to make “rice” out of almonds, cauliflower, parsnips, carrots, broccoli, and jicama. This recipe blends almonds and jicama to create a raw rendition of rice, and the flavor it has is almost mind-blowing. There’s a lot of emphasis on this raw “rice” because traditional sushi restaurants focus a lot of attention on making the rice perfect. The rice adds texture to the roll, so it deserves love, time, and patience.

The featured ingredient in this sushi roll is the shiitake mushroom. The secret is to marinate them for at least 30 minutes. Marinating the mushrooms helps to break them down to almost mimic the texture of buttery, high quality fish that melts in your mouth. Add sliced avocado and crunchy cucumber sticks to the mix and you have yourself a delectable raw sushi roll.

The last note we have is to make sure that the nori sheets you buy are not roasted. Nori sheets are completely cleanse-approved if they are not roasted, so be mindful of that when you purchase them. We hope you love the flavor of these rolls and have a great time making them. It’s a wonderful family activity!

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Have you had that moment during you’re cleanse that almost caused you to break down and cheat on the diet? Don’t worry because you’re not alone. It’s very common for people to crave the foods they used to eat. The diet can be challenging at times and it feels like you need to eat something with more substance. That’s where mushrooms come into play. You see, mushrooms have a meaty texture and help you feel full. Plus, they are naturally rich in vitamin D, which everyone could use more of these days.

The one thing to keep in mind about this ceviche recipe is that the mushrooms have to marinate in the citrus juices overnight. That’s why it calls for trumpet royale mushrooms, which are thick enough to maintain their form as the marinate. After the overnight marination process, simply add the other ingredients to the mushrooms and plate the meal. If you feel like getting fancy, use a mold to plate the ceviche just like it is in the image. You don’t have to do that, though.

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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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Raw Mango Guacamole
Raw Marinated Mushroom Tacos
Raw Mexican Cauliflower Rice
Raw Pineapple Salsa

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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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Quinoa is one the world’s most popular health foods because it is high in protein and gluten-free. Not many plant-based foods have that quality! Not only does it contain all nine essential amino acids, but it is also rich in B-vitamins, iron, fiber, vitamin E, potassium, and calcium.

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