Being on a raw vegan diet does not mean that you have to completely give up all of your favorite foods. You can still enjoy tacos, burgers, wraps, and more, so long as you make raw vegan versions. For example, use romaine leaves in place of tortillas and use walnuts and other spices to create the taco “meat.” Do you love crispy sweet potato fries with a luxurious dipping sauce? Well, now you have this recipe, which is completely raw vegan and acceptable to eat while cleansing.

Sometimes, sweet potato fries do not taste great, or they taste good but then your body doesn’t agree with them. Perhaps you feel bloated after you eat a big serving of them, especially if they come with an aioli, which is a mayonnaise-based sauce. All the deep frying and saturated fat from the mayo also cancel out any health benefits that the sweet potatoes were going to provide. These dehydrated sweet potato fries, though, retain their nutrients, even though they aren’t as crispy as traditional fries. Additionally, there is no mayonnaise in the dipping sauce!

Sweet potatoes are naturally rich in vitamin C and vitamin A. Just one cup of baked sweet potato provides 213% of the recommended daily intake (RDI) of vitamin A! Sweet potatoes may also support gut health, as they contain antioxidants and soluble fiber. Eating fiber-rich foods can help soften your stool and make it easier to eliminate. The antioxidants in sweet potatoes have demonstrated an ability to promote the growth of healthy gut bacteria, which may reduce the risk of conditions like infectious diarrhea and irritable bowel syndrome.

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Curtido is a fermented Salvadorian slaw made with cabbage, carrots, onions, and oregano. It is easy to make and is chock-full of beneficial probiotics that encourage healthy digestion. It typically accompanies pupusas, but you can enjoy it on its own as a healthy side dish. In fact, curtido has a slightly crunchy texture and fresh and clean flavor that is highly addicting!

The great thing about curtido is that the flavor only gets better the longer it ferments. It will keep fresh in the fridge for months, so long as you preserve it in an airtight container. Think of this side dish or condiment like the Central American version of sauerkraut. It’s fun and easy to make, and you can customize it based on your taste preferences. For example, this recipe includes optional slices of jalapeño, but you don’t have to include it if you don’t appreciate spice. We have to say that it gives it a powerful kick that is pleasant and addicting.

The key to making a great curtido is slicing the ingredients evenly. Much like coleslaw, you don’t want super think slices of carrot mixed in with thin cabbage slices. For this reason, remove a couple outer leaves of cabbage and save them for jarring. At that point, you can use a mandoline slicer or cheese grater to shred/grate the ingredients. Jar the ingredients and let the fermentation begin!

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Perhaps the crunchiest duo in the salad game, cabbage and cucumber are hydrating, refreshing, and low in calories. Although this recipe is very basic, it is quite popular in various cuisines, especially as a side dish. Not only is this salad easy to make, but it also preps well, meaning that you can make it ahead of time to bring to a picnic. We aren’t saying that picnicking is the most popular winter activity, but we’re just saying it’s a possibility when the weather permits.

Although this salad has a short ingredients list, it manages to feed a small family as a side dish. If you are cleansing, then you can enjoy the entire salad, or half of it, as your full entree. Just make sure that the cabbage you choose is bright green with tight, crisp leaves. You don’t want a head of cabbage that looks damaged and withered. As for the cucumbers, Persian cucumbers work best because they are perfectly crunchy and offer a bright flavor. English cucumbers work well, but they aren’t as crispy as hot house or Persian cucumbers. Finally, the addition of freshly chopped green onions and dill gives this salad an added depth of flavor and powerful aroma that entices your taste buds.

What would a salad be without a dressing? Just a bowl of ingredients, is the correct answer. Whisk together a few simple ingredients to make a flavorful vinaigrette. Olive oil plumes as you whisk it with raw apple cider vinegar, sea salt, and pepper. Should you feel so inclined, add some paprika, garlic powder, and onion powder to your vinaigrette to spice it up. That’s your decision, though. Don’t be afraid to get creative!

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Cucumbers are the light, crispy, and refreshing produce items you want to enjoy during summer. There’s nothing wrong with eating cucumbers on their own, but why not turn up the flavor and spice level? In Korea, cucumber kimchi is a popular summer side dish that comes together very quickly. Typically, kimchi requires a lot of fermentation time, but this recipe only requires 2 days to infuse the cucumbers with the spicy kimchi flavor.

The best cucumbers to use are crispy varieties like Persian, pickling, Japanese, or Kirby cucumbers. These varieties are crunchy, slender, and tend to hold up during the marinating process. Thicker cucumbers have a softer flesh, so they get mushy during marinating. In the case of pickling cucumbers, they have a slightly sour flavor that complements the cayenne, garlic, and scallions that create the kimchi. Additionally, absorb the juice after slicing them lengthwise.

When it comes to slicing cucumbers, it’s important to cut them in half lengthwise. Cut those halves in half and then make horizontal cuts to ensure that the pieces are about one-inch in length. The cuts are very important because cutting the cucumbers too thin will compromise their structure and lead to a mushy side dish. See the recipe picture for reference.

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A coleslaw recipe that doesn’t contain mayonnaise is a gift from the gods of flavor and health. The health benefits from cabbage, carrots, or whatever else is in your coleslaw zero out when you smother them in mayonnaise. It’s so unhealthy for you and contains too many processed ingredients to count. That’s why we prefer lighter, fresher coleslaw recipes like this spicy cilantro lime slaw.

Cabbage is a low-calorie vegetable with a surprising nutritional profile. It comes in all shapes and colors, but this recipe uses green cabbage. Green cabbage is rich in vitamin K, vitamin C, folate, manganese, potassium, and calcium. It also contains small amounts of micronutrients that contain powerful antioxidants that fight free radicals in the body. It absorbs whatever flavors you dress it will, and this recipe pops with flavor. The vibrant citrusy dressing wakes up the palate and gets you ready for the day!

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The fall and winter months often feature roasted root vegetable dishes made for holiday meals. Well, raw vegans can enjoy root vegetables, too! Butternut squash is actually an easy squash variety to incorporate into raw vegan dishes. The creaminess and sweetness make it excellent for blended recipes, like this puree.

The addition of pear to this squash puree adds a wonderful sweetness that is quite addictive. In fact, it’s so good that you’ll probably come back for a second helping. If you do want to showcase a healthier dish at the Thanksgiving table, or you just want a light fall-themed puree, this is your go-to recipe. We hope you like it as much as we do!

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Is it Taco Tuesday yet? When that day comes, this is the perfect grain-free, paleo, Whole-30, keto-friendly alternative to classic Mexican rice. This cauliflower rice is zesty and has rich notes of tomato, spice, and cilantro.

If you don’t have the time to chop your head of cauliflower into florets and blend it in a food processor, you can buy pre-riced cauliflower. Riced cauliflower is more popular nowadays, so it is readily available at most grocery stores. The main thing to remember is that you need to have your riced cauliflower at the ready. There is no time to delay when it’s time to throw it in the pan!

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With great flavor, comes great responsibility. Understand that when you make this recipe, your household may request it every day. It may just be you making the requests! This is a unique way to make Brussels sprouts, so try it out because this might be your new favorite recipe for Brussels.

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Attention fellow fermenters: it’s time to rejoice! This is a very easy sauerkraut recipe that is filled with powerful flavors and textures. You can’t fathom how delicious it is until you try it. This sauerkraut calls for the the lacto-fermentation method, which packs the kraut with tons of beneficial probiotics. In case you are unaware, probiotics clean out the bad bacteria that inhabit the gut.

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If you aren’t already consuming fermented foods, this is the perfect recipe to get you started. Fermented foods work to improve gut health by increasing the amount of beneficial bacteria in the gut. In case you didn’t know, a healthy immune system begins with a healthy gut, so make this sauerkraut to boost immune health.

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