Key limes technically come from the Florida Keys, but you can use any kind of lime you like for this delicious raw vegan key lime ice cream! It’s everything you love about key lime pie, in ice crem form!
lime juice
Chipotle Lime Avocados
This awesome recipe is great either for a snack or even as a light lunch. At under $5, it’s also great for those of us on a tight budget! Packed with flavor and plenty of fun, Lime Chipotle Avocados show you how to do more with less!
Banana Blueberry Ice Cream
One of the best things about raw food is that you get to eat delicious desserts that are good for you! The fiber of blueberries helps balance your blood sugar levels, and you get all kinds of nutritious benefits from the wholesome, natural ingredients. More importantly, it’s ice cream!!
Minty Mango Coconut Chia Pudding
Chia seeds are absolutely amazing. Not only do they make decent pets, they provide a complete range of amino acids (a full protein), are full of fiber, omega-3s, fiber, antioxidants, and a broad spectrum of nutrients. And that’s just the chia seeds! This pudding packs a powerful nutritious punch. It makes a fantastic make-ahead breakfast or afternoon snack.
Chocolate Mint Avocado Ice Cream
You’ve probably tried banana ice cream, but how about avocado ice cream? There’s so many directions you can go once you’ve got the base recipe of avocados, coconut milk, and maple syrup. Chocolate mint is just one idea! You can either make it into popsicles as shown, or enjoy it with a spoon.
Asian Zing Sauce
Cilantro Cleanse Dressing
Key Lime Pie
Asian Zing Stir Fry with Parsnip Rice
Superfood Lime Cheesecake
Cheesecake is kind of weird, isn’t it? I mean, it’s cake, made from cheese. What’s up with that?
Raw cheesecake is less weird, because there’s no cheese! Super delicious, not too sweet, and totally nutritious. This raw vegan lime cheesecake is made from hemp seeds, nuts, lime and coconut. Pure and delicious!
Raw Couscous — Mediterranean Style!
Couscous! What a wonderful name for a wonderful dish. Couscous is one of the world’s most favorite foods, with a history that goes back centuries in North Africa. It’s a staple food throughout much of North Africa and the Middle East, and is also quite popular in Europe and the Mediterranean. I bet it would go great with some halvah!
This innovative raw vegan version of the classic couscous is inspired by Mediterranean flavors. It’s got capers, sundried tomatoes, parsley and (of course) olive oil! Cauliflower makes for a great couscous base, and there’s more than enough awesome rawsome ingredients to keep you nourished and delighted.
Couscous! It’s so nice, you’ll want to make it twice.
Pomegranate Zucchini Pasta
There’s so many things you can do with zucchini. We’ve already had plenty to say about the wondrous versatility of this modest little squash. So let’s focus instead on this amazing persimmon dressing!
If you’ve never tasted a well-ripened persimmon, then you simply don’t know what you’re missing. If tasted before they have had a chance to get really, really ripe — we’re talking almost fermented, even — persimmon is aggressively astringent and unpleasant. But as the fruit matures and the tannin levels are reduced, it becomes one of the sweetest and most incredible tasting fruits you’ll find anywhere. But it does take patience! You have to let the persimmon ripen until it becomes so soft it is squishy. Which makes it ideal for dressings!
As always, ginger provides a lovely spicy foil for the sweetness of the persimmon dressing. Give it a try!
Spinach and Carrot Green Soup
A hearty green soup soothes the soul! And it’s not bad for the body, either. This yummy soup is full of only the simplest whole food ingredients, and with all that color you know it’s chock-full of nutrients, enzymes, and phytochemicals. You can substitute out pretty much any ingredient in this green soup to suit your preferences, but make sure to use lots of greens! Green soup is great for breakfast or lunch, or even for a light dinner. You can also enjoy it as a side dish if you’re enjoying a more extravagant dinner.
Pineapple and Kale Tacos
What’s the difference between a fruit and a vegetable? Some say that a fruit contains seeds. But then peppers, cucumbers and squash are fruit… Does that mean they aren’t vegetables? What is a vegetable, anyways? Are fruits just a type of vegetable?
Whatever the answers to those questions, you can be sure that these tacos are full of fruits and vegetables. And a whole lot more than just kale and pineapple! The taco shells are jicamas! And inside the tacos you’ll find zucchini, tomatoes onion and strawberries. These definitely aren’t your average tacos. They are, in fact, much much better.
But no tacos would be complete without a zesty sauce! These ones come with their own special lime and cilantro dressing. A super fun recipe, and a way to enjoy raw vegan tacos that are gluten free!
For dessert… more tacos?
Spicy Chili Mango Soup
An age old question: what’s a fruit, and what’s a vegetable? Are tomatoes, cucumbers, and peppers really fruits just because they contain seeds? Most children feel they know the answer intuitively: fruit is sweet and goes with ice cream and smoothies, and vegetables belong in salads.
This Spicy Chili Mango Soup adds a whole new layer of complexity into this timeless debate. Maybe fruits are vegetables!
With the combination of sweet and spicy, this mango soup has a distinctively Thai feel. There’s no cuisine like Thai cuisine for blending contrasting flavors flawlessly into mouthwatering dishes. Its a world of sweet and spicy, and hot and sour. This soup would fit right in!
Us North Americans could learn a lot from Thai, Burmese and other cuisines from distant lands. How to use sweet fruits with savory dishes is right at the top of that list, and it might topple the age-old divide between fruit and vegetables once and for all.
