Raw vegan version utilizes hearts of palm along with cherry tomatoes, mango, spinach and a burst of fresh lime. Serve it up in lettuce leaves or fresh, juicy jicama tortillas for your next taco night.
Raw and vegan bbq goers rejoice, finally a thick and creamy authentic tasting potato salad that doesn’t actually use raw potatoes! Now we all know that raw potatoes do not digest well nor is the texture that appealing, it took a while but I am really excited to share this epic raw vegan potato salad recipe!
Mouth-watering, delicious, healthful, and invigorating! There’s nothing like a mango salsa, especially during the hot days of summer! It gets even better after sitting in the fridge for a while, which makes it the perfect ready-to-go lunch to take with you in the morning!
What’s not to love about raw vegan mushroom burgers? Of course, it only gets better with some homemade avocado mayo! Spicy, delicious, and most definitely nutritious.
A simple rule of thumb to make sure you’re getting a broad range of healthy nutrients is to make sure you’re eating lots of fruits and veggies of different colors. Lots of the disease-fighting and health-promoting properties of plants are related to the different compounds that produce the different colors.
Often times, the deeper the color of fresh whole foods, the richer they are in nutrients. So we should all try to keep our lives full of color. And what better way than by drinking it all up!
This Rainbow Juice takes all that to heart, and while it may look green once it’s in the cup, it’s made from a real rainbow of delicious fruits and veggies. This juice is full of antioxidants, anti-inflammatories, and all sorts of vitamins and minerals.
And it’s super tasty. With the spiciness coming from the jalapeño, ginger and cilantro, the kiwi adds some sweetness, and of course the tomato brings the umami. Truly well-balanced, this Rainbow Juice makes a great snack any time of day.
SUSHI, I believe that sushi can be an opportunity for everyone to get creative. Yes- most people believe that sushi consists of raw fish and rice…nope- I beg to differ! Sushi should be looked at as “cut up ingredients all wrapped up in nori (seaweed sheets)”! I also think that is an opportunity to get your veggies in. Today I went to the farmers market and was faced with the sea of organic fruits and veggies. The one thing that stood out, besides the tip-of-my-thumb sized organic blueberries that I bought, was a vendor that had pink organic oyster mushrooms.
AMAZING–I have never seen PINK oyster mushrooms! Apparently they taste the same as white oyster mushrooms but are a vibrant pink hue… very curious and beautiful! Instead of searing them or marinating them like most do, I decided to make a raw dish– hence the PINK OYSTER MUSHROOM ROLL was born.