Clean eating is one of the best ways to aid the body’s natural detoxification processes. When you eat unprocessed, plant-based foods, the body has an easier time processing the food, which aids healthy elimination. As the weather starts to cool down, though, you may be a little timid about eating raw, plant-based meals. The mornings are brisk so smoothies may not appeal to you. Nobody wants to think about juicing with winter on the distant horizon. Fortunately, you can enjoy this carrot ginger soup raw and it’ll help warm up your insides.

Naturally, the carrots color this raw soup a beautiful orange, but carrots don’t warm you up. The provide a lovely sweetness that complements the spicy ginger and raw jalapeño. Those are the two ingredients that will keep you warm, alert, and feeling fresh and clean. Eating dinner can help reduce fermentation, constipation, and other causes of intestinal gas and bloating. Whether you consume fresh, ground, or pickled ginger, it has a warming effect on the body. It can brighten dishes and provides lots of antioxidant, anti-inflammatory, and antibacterial properties that benefit myriad bodily processes.

Similarly, raw jalapeño helps to warm you up from the inside. Unlike ginger, jalapeño tastes spicy. The reason for this is because it contains capsaicin. This plant compound tricks your brain into thinking that you are eating something hot. As you swallow the spicy food, the capsaicin spreads throughout the body, creating a warming effect. That means that every sip of this raw carrot ginger is going to warm you up until you finish the bowl!

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Get ready to meet your new favorite condiment! Meet the delightfully spicy and incredibly creamy jalapeño cashew cream sauce. Drizzle it over salads as a dressing or replace it with ranch as a dip for carrot and celery sticks. When you finish cleansing, you can pour it over quinoa bowls, smear it on rice cakes, or serve with tacos and chips. You can even use it as a dairy-free substitute for mayonnaise.

This raw vegan jalapeño cream sauce has five core ingredients that create a luscious condiment that is more decadent than you could ever imagine. Don’t worry about the subtle kick from the jalapeño because it won’t overwhelm your palate. The nuttiness and creaminess of the cashews help mellow the heat, as does the bright lemon juice. If you do not have fresh lemons, you can use limes if you have them in the kitchen. Garlic gives an added boost of flavor, just like the onion powder, sea salt, and black pepper. Season to taste, but try to go easy on the salt. The lemon juice brings a little acidity to the party as well.

If you want to have a little fun with this sauce, feel free to add a few extra ingredients to adapt this sauce for unique flavors. You can omit the jalapeño, or keep it and add any of the following:

• Parsley
• Cilantro
• Curry powder
• Fresh ginger
• Turmeric powder (would go great with ginger)
• Tahini

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Sometimes, you need a little spice to wake up those taste buds. There’s nothing quite like Thai spice, but the complex mixture of different ingredients creates layers upon layers of flavor. Even though the dish has a kick, it keeps you coming back for more, bite after bite. With this salad, you get the cool crunch of cucumber, which almost cleanses the palate as you make your way through this salad. The subtle bite of raw onion goes great with the nutty cashews. It’s an all-around great salad for a hot summer day.

Besides the addicting flavors, this salad can help you increase your water intake. Cucumbers are over 90% water, which is great news if you aren’t the best of keeping track of your water intake. Cucumbers are also rich in antioxidants, which work to combat oxidative stress. One study found that consuming cucumbers daily for one month increased antioxidant activity in the body. Cucumbers may also help lower blood sugar levels. A 2016 test-tube study found that cucumbers were effective a preventing diabetes-related complications.

The one thing to remember about this salad is that you wan to allow for 30 minutes of marination time. By allowing the cucumbers and onions to soak in the dressing, they can absorb more flavor. If you cannot handle a lot of spice, reduce the amount of jalapeño you put in the dressing, or consider removing the seeds.

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Sometimes, you just need a little heat to complement your sweet, or a little zest to impress. In case you are not familiar with seasoning your fruit, let this recipe be your entry point. Let us first explain that there is absolutely nothing wrong with enjoying the refreshing flavors of fresh produce. Eating a juicy peach on a hot summer day is magical, as is enjoying a crisp apple in the middle of fall. Every now and again, though, you can elevate your fruit with just a touch of citrus and spice.

A lot of cultures salt their melons and add a squeeze of lemon or lime to bring out the flavor. This is a popular serving method for cantaloupe in Italy. For this chili lime watermelon snack, though, we get inspiration from Mexico, where putting chili powder, salt, lime, and other seasonings on fruit is very popular. It’s an ingenious hack that takes fruit, or vegetables, to a new level. Talk about adding a little pep to your step! Something about the spicy sweet flavor combination with a kiss of zesty lime makes you wanna get moving!

The great thing about watermelon is that it pairs beautifully with myriad flavors. You can add it to salsas, salads, and desserts. You can even grill it for a savory summer appetizer. This chili lime watermelon is just another way to be creative with one of summer’s most popular fruits. Plus, this recipe is much healthier than adding an overly salty, processed syrup to your fruit. Always go the healthier route if possible!

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During the summer months, it seems fitting to indulge in a spicy and sweet symphony of flavor that simultaneously refreshes the palate. Even though the ingredients, flavors, and textures are diverse, they somehow form a beautiful marriage to satisfy you taste buds. Not only is this simple cucumber mango salad a tantalizing treat, but it also provides you with essential vitamins and minerals. Each bite packs a healthy dose of vitamin C and other antioxidants that help boost immune function!

Don’t be afraid of the spicy cayenne dressing, which awakens your senses. The capsaicin in cayenne helps to get your metabolism firing on all cylinders and helps to encourage healthy circulation. Don’t be afraid that the hot cayenne because it will not cause you to overheat. Cucumber’s cooling crunch provides a pleasant respite from the intense summer heat. Researchers have also noted that some nutrients in mangos may help soothe lingering stress or anxiety. Is this a salad or a bowl of health benefits?

The great thing about a salad is that it does not have to contain lettuce or other traditional “salad” ingredients. You can make a salad your own with the ingredients you have on hand. That’s how this recipe came to be! Use what you have and the possibilities are endless. You may just surprise yourself with an incredible creation that becomes a staple recipe in your rotation.

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It’s safe to say that almost every single person adores pasta. There are countless pasta recipes in existence, but most people tend to stick to simple marinara or Alfredo sauce recipes. In fact, most people purchase jarred versions of these classic sauces. You are better than jarred sauce, people! We understand the convenience of jarred sauce, but convenience doesn’t equal health. Jarred sauce contains an excessive amount of sodium, processed ingredients, and other things that have no place in your pasta sauce.

This recipe calls for unsalted tomato sauce from a jar, but it is simply pureed tomatoes. There are no added flavorings or anything else! Additionally, this recipe takes your taste buds down to the south to enjoy some classic cajun flavors. Cajun seasoning is yet another ingredient that contains copious amounts of sodium. One serving of cajun seasoning (about 1/4 teaspoon) contains 130 to 170 milligrams of sodium, depending on the variety. Why put your body at risk when you can easily make your own with spices you probably have in your spice rack?

That was a lot of information, and we apologize, but it was necessary. The great thing about this pasta is that you only need one pot. You don’t need a separate pot for cooking the pasta, one for the sauce, and a colander to strain the pasta. Just. One. Pot. That is the beauty of a one pot pasta recipe! You have minimal cleanup and the dried pasta noodles get to cook in the sauce, so they absorb all of the flavors as they cook. We hope you like this vegan cajun pasta!

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To buy at the store or to make at home? This is the age-old debate, and it gets even more trivial when you decide on spice blends. On the one hand, store bought spice blends are convenient and ready to go. On the other hand, store bought seasoning blends tend to be rich in sodium, which is why homemade seasoning blends are much better. Such is the case for cajun seasoning.

While many of you may be tempted to reach for the convenient, pre-mixed options on the grocery shelf, the truth is that homemade cajun spice blend is a game-changer, especially in regards to flavor and health. You see, the average cajun seasoning contains nearly 170 milligrams (mg) of sodium per servings, which is 1/4 teaspoon. Most recipes call for way more than that! Using one teaspoon will rack up 680 mg of sodium, which is quite a lot when you consider that health experts recommend you not exceed 2,300 mg of sodium per day.

You can make this homemade cajun seasoning in small or large batches. This allows you to control the freshness and potency of each blend. That means that your spice retains its flavor and aroma for longer. Say goodbye to clumpy, stale, old spice blends that sit in your spice cabinet for months. Welcome this spicy blend into your life. Just be careful not to go overboard with it, as it can have a dominant flavor.

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How can you make fresh fruit more delicious? Put some chili powder on it and experience flavor like never before. Trust us when we tell you that the spice complements the sweetness of each fruit in this fruit salad. If you live in a place where fruit carts are on various streets and street corners, you know how special the spicy sweet fruit assembly is. If you don’t have access to such a fruit cart, get ready for this fruit salad to blow your taste buds away.

The beautiful thing about this spicy fruit salad is that it requires less than 10 ingredients and just 15 minutes of your time. Once you cut up the fruit, which can take a while or no time at all (depending on your knife skills), you combine them with the other ingredients. The chili powder gives just a subtle kick, so as not to overpower the natural fruit flavor. Plus, you get a little extra sweetness from the raw agave nectar. The fresh lime juice helps to wake up the natural sugars in the fruit, giving you a great balance of tart, spicy, and sweet.

This fruit salad is meant for warmer days, making the spring and summer months the best times to enjoy this recipe. Additionally, you can customize the ingredients and use what is available based on the season. For example, you can use melons or stone fruit in the summer when they are in season. Whenever possible, shop seasonally for optimum flavor and freshness. We hope you enjoy the recipe!

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When the chips and salsas are out, it’s hard to leave them alone. You can call this intuition or an immense desire to enjoy a salty snack. Salsa tends to reign supreme in the dip category, but only if it tastes great. Terrible salsa is not only an insult to your palate, but also your overall health. A jar of salsa doesn’t offer any nutritional value and can be overly sweet or salty, depending on the variety. That’s why it is always better to make your own, especially since it is very easy.

Some people do not label a dip as a salsa unless it is blended or smooth. For example, a salsa verde or roja is a true salsa, whereas pico de gallo may not be viewed that way to some salsa purists. We are not here to judge or change your opinion on what a salsa is, but this recipe, be it a salsa or not, is an insanely tasty dip. It is sweet, spicy, zesty, refreshing, and highly addictive. Additionally, the salsa offers a wide range of nutrients, given that it contains a mix of colorful fruits and vegetables. If you need antioxidants and vitamin C, this is the salsa for you!

This salsa offers two sweet components: strawberries and mangos. Don’t think that this is just an overwhelming bowl of sweetness, though. The red onion, jalapeño, cilantro, and lime juice create a balanced flavor profile that makes each bite more enjoyable than the last. As a final note, don’t worry if the mango isn’t the sweetest, most tropical mango you’ve ever tasted. It is perfectly fine if the mangos are slightly underripe.

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If you are new to jicama, this recipe is the perfect way to enjoy this root vegetable, which is commonly treated like a fruit. Peel and cut the jicama into sticks and drizzle the sweet and spicy concoction over them. Allow the sticks to marinate for 10 minutes before serving. This recipe will surely become a family favorite, especially if you are looking to enjoy healthier snacks. No preservatives, no dyes, no artificial sweeteners, and no refined grains, just sweet and spicy deliciousness.

The jicama is a root vegetable that has thick, brown skin and crispy white flesh. It has a similar texture to an Asian pear or apple, but the flavor is quite mild. That’s why a lot of people jazz it up with with a sweet and spicy sauce known as Chamoy. You’ll commonly see this vibrantly red sauce at fruit carts, but it is very unhealthy for you, exhibiting nearly 850 milligrams of sodium per serving. Not to mention, seasoning the jicama with tajin only adds to the sodium content.

Fortunately for you, these jicama sticks are not coated in sodium-rich, nearly-fluorescent ingredients. Whisk together some raw agave nectar, freshly squeezed lime juice, chili powder, and sea salt before drizzling the mixture over the jicama. This recipe lasts for about three days, provided you store the jicama in an airtight container in the fridge. If you want to prep it for an entire week, keep the dressing and jicama sticks separate, only tossing the sticks in sauce when you want to enjoy them.

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