For anyone looking to take their breakfast game to healthier heights, look no further than overnight oats. This is a simple, nourishing dish that is great for busy professionals, health enthusiasts, and families alike. An overnight oats recipe typically contains lots of fiber, protein, healthy fats, complex carbohydrates, and other vitamins and minerals, making it a great dish to begin the day. Not to mention, you do all the prep work at night so that your breakfast is ready to go whenever you need it in the morning. Because it is in a jar or bowl, you can take it to go if you are in a rush.

This recipe combines the indulgent, slightly bitter flavor of raw cacao powder with a handful of other nutrient-dense ingredients, including almond milk, chia seeds, maple syrup, vanilla extract, and optional toppings. Creating this overnight oats recipe is a fairly straightforward process. Before you prep any of the ingredients, though, make sure that you have a mixing bowl, measuring cups and spoons for accuracy, a whisk or mixing utensil, and mason jars or airtight containers for storage. Once you have your kitchen essentials, you can prepare the overnight oats.

Begin with rolled oats and whisk in your unsweetened almond milk. The liquid works to hydrate the oats and create a creamy consistency. Incorporate the cacao powder, which is crucial for the chocolatey flavor. It also gives the overnight oats a generous boost of antioxidants. Chia seeds work to thicken the oats, while adding valuable omega-3 fatty acids, fiber, and protein. Finally, the vanilla extract adds another dimension of flavor, complementing the natural sugars in the maple syrup.

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This raw vegan ricotta is a cashew lover’s dream. Made with rich and creamy cashews, this vegan cheese makes for the perfect spread or topping for a raw zoodle entree. Have a cashew allergy or just dislike them? You can replace them with raw almonds, but make sure to use slivered almonds, as whole almonds don’t yield as creamy a consistency. Cashews are commonly used to make vegan and raw vegan cheeses, which is why we decided to use them. Just make sure to soak them for an hour or two prior to blending. That will soften them and allow for easier blending.

For this recipe, we highly recommend using a food processor, as a blender may not be able to do the job effectively. Because this is ricotta cheese, you want the blended mixture to retain some texture. For this reason, keep an eye on the ingredients during while you blend them. If you end up with a super creamy spread, don’t think that you have wasted ingredients. You can still enjoy the spread, which will be more of a creamy sauce. Ricotta cheese tends to have some curds, giving it a lumpy texture. To get a similar texture with cashews, blend for 30 seconds at a time. Scrape down the sides of the processor each time and repeat until you achieve a texture that appeases you.

Finally, if you feel the need to add a little pizzazz to this cashew ricotta, you can do so with the following measurements:

• Fresh chopped herbs: Add 1/3 cup of cilantro, dill, or basil
• Pepper: Add one teaspoon of crushed red pepper flakes for spice
• Fresh chopped garlic: Add one or two cloves of minced garlic

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Get ready to spice up your life and refresh your palate with this new refreshing raw vegan cucumber salad. Skip the leafy greens this time, folks, and save them for a rainy day. This salad is all about the crunchy cucumber, which offers a lovely crisp texture that helps to promote hydration. At its core, this salad is merely a mound of thinly sliced cucumbers, but the dressing is the real star of the show, offering acidic, spicy, and herbaceous notes from the cilantro and mint, which elevate the dish’s aromatic qualities.

The dressing combines tangy apple cider vinegar, a touch of coconut aminos, and a hint of fresh lime juice to create a zesty kick. You cannot forget the red pepper flakes, which bring the spicy kick to the flavor party. Because this dressing includes coconut aminos, you don’t want to use a very flavorful oil. We used avocado oil, as opposed to olive oil, for the neutral flavor. It’s also full of healthy fats! Add all of those things together and you have an incredibly harmonious dressing that effortlessly envelops the crisp cucumber slices with impressive flavor that your taste buds cannot resist.

Last, but certainly not least, garnish the salad with a hefty serving of sesame seeds. If you’re feeling a little daring and crave a little more intensity, add some thinly sliced red onion or chopped green onion to the salad. Spring is the perfect time to enjoy this salad, which is ideal for warmer days. It’s truly a delightful culinary experience that is both nourishing and satisfying.

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After a few weeks on the Raw Vegan diet, Kenn meets Chef Antoine, to try some new foods, learn about raw vegan eating, and see if for once stuffed peppers can surprise him.

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Chef Antoine shows Kenn and Lauren some vegan recipes in hopes that Kenn enjoys eating raw vegan more. What does Kenn think of the raw food?

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After a few weeks on the Raw Vegan diet, Kenn meets Chef Antoine, to try some new foods, learn about raw vegan eating, and see if for once stuffed peppers can surprise him.

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Are ready for a salsa that is so good that it’ll carry you all the way from spring through summer? Well, get your palate ready because you just clicked on that recipe! So zingy, zangy, zesty, and incredibly refreshing, this kiwi salsa will jazz up any night of the week. Say goodbye to any sluggishness that stems from colder weather when you enjoy this salsa bite after bite. It’s like sunshine for your taste buds!

You might be thinking, “How can I enjoy this salsa without chips if I am cleansing?” That’s a valid question, considering that you cannot have packaged chips during the cleansing process. You can, however, make your own dehydrated chips from root vegetables, such as sweet potatoes, zucchini, parsnip, and more. Use those vegetable chips as your dipping vessels to enjoy this addicting salsa. Alternatively, you can spoon this salsa into small lettuce cups and enjoy it that way.

For this salsa, choose kiwis that are ripe, or else your salsa will have a sour flavor profile. If green kiwis are too tart for your palate, consider using golden kiwis, as they have a sweeter flavor. Unlike other salsas that you are familiar with, this one contains ginger, which pairs beautifully with kiwi. Instead of using red onion, we opted for shallots because they exhibit a sweet mildness that doesn’t overpower the other ingredients. The savoriness of cilantro plays well off the slightly tart kiwi and, well, you can’t have a salsa without fresh lime juice. That’s the ingredient that ties everything together!

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No, this is not the comedian Carrot Top’s signature chimichurri recipe. Instead, this recipe is made with actual carrot tops! Carrots don’t typically come with tops, but they usually do if you buy an organic bunch from the store or farmer’s market. And now you have something to make with those lovely, vibrantly green tops.

Chimichurri, for those of you who are unfamiliar with this lovely condiment, is a flavorful herb sauce with roots in both Uruguay and Argentina. It is commonly made with flat-leaf parsley, garlic, olive oil, red wine vinegar, chili flakes, lemon juice, black pepper, and salt. It is classically served with beef, but you can serve it with chicken, seafood, pork, beans, eggs, or vegetables. There are, of course, variations depending on the region, and then you have to factor in secret family recipes. You can make your own version with a plethora of greens, but the flavor may change slightly from the original recipe.

Carrot tops have a strong flavor that is somewhat bitter, so you need other ingredients to balance them. Just make sure to remove the delicate carrot leaves and stems from the thicker central ones. You can discard those thicker, central stems. We added cilantro to help balance the intense carrot greens, in addition to dried oregano, red pepper flakes, garlic, and a handful of other seasonings. One pro tip that we will give you is to let the minced garlic sit in the vinegar for a few minutes. That will mellow the intense garlicky flavor, and that is a culinary tip from us to you. Now go out there and make some chimichurri!

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Popsicles may be the most enjoyable frozen treats for kids, but you can refresh your palate as an adult with these desserts as well. Nothing cools you off like a frozen treat from the freezer on a warmer spring day. Now, the weather isn’t just instantaneously hot just because spring has sprung. That said, it is warming up and there is nothing quite like the newest crave-able popsicle straight out of your kitchen.

Allow us to introduce you to our raw vegan cantaloupe popsicles! Perfectly cleanse-approved and undeniably delicious, these popsicles are based on creamy melon bars, which are commonly made with honeydew. Cantaloupe, however, is a little creamier, and the texture of these pops is more akin to a creamsicle. The only difference is that these popsicles contain three ingredients, not 45 mysterious ingredients, many of which you cannot even pronounce. You can truly taste the difference, and you’ll feel the difference, too!

When it comes to making your own popsicles, we recommend that you use silicone molds. The classic plastic popsicle molds make it difficult to get the popsicles out. Silicone molds make this process so much easier, especially if you run the molds under a little warm water to aid the removal process. Just make sure that the popsicles are completely frozen before you try to remove them. This typically takes about four to six hours, but may require more time. Once you finish your cleanse, you can use coconut milk in place of homemade almond milk. The coconut milk yields a creamier consistency.

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Sometimes you have a salad prepared, but there is no dressing in sight. Sure, you can whip up a quick apple cider vinaigrette in a matter of minutes, but sometimes your taste buds require something more elevated. Enter this cilantro lime dressing. The truth is that a salad dressing is 50% (if not more) of a salad. A terrible dressing will ruin a salad, no matter the salad ingredients. Not every dressing goes with every salad, though. Sometimes, though, you find a dressing that seems to go great with every salad recipe, and that is how we feel about this dressing.

The great thing about this cilantro dressing is that you can use it on a raw vegan salad, pasta salad, a bowl of quinoa, a marinade for wild caught fish, or as a dipping sauce for roasted vegetables. In a normal recipe, you’d see Greek yogurt or sour cream on the ingredient list. Because this is a raw vegan recipe, we used avocado to achieve the same creaminess that those ingredients would be used for. Additionally, we added some fresh jalapeño to kick up the spice just a hair. If you are a bit timid around spicy food, you can omit this ingredient. Curious about a little spice? De-seed the jalapeño and then add it to the blender with the rest of the ingredients.

With spring approaching, this is the perfect dressing to have in your pocket of recipes. It goes great with refreshing salads that have sweet, tangy, and slightly bitter ingredients. Because it has avocado, you’ll consume a lot of healthy fats along with your salad, which helps fill you up: a crucial thing to keep in mind if you are cleansing. Finally, make sure that you consume this dressing within three to four days for optimum freshness.

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