What are falafels without the perfect crispy falafel ball? Texture and taste is key. After trying more than a few recipes, I really feel I nailed it! This recipe is fairly easy to make, tastes just like the real thing, and leaves you feeling light!
It’s Monday, and Mondays call for simple, rewarding recipes. What better way to deal with Monday than with some spicy, garlic-y chili cheese fries? Raw and vegan, of course! Move over potatoes, there’s a new fry in town, and its name is jicama.
These certainly aren’t your every day fries (after all, they aren’t even fried). But they certainly do the job well. The jicama takes the place of potatoes, while nutritional yeast takes over for cheese. Of course, you can adjust the spices and herbs to your heart’s content, making it more or less spicy as is your discretion.
Great for snacking and for sharing. And, unlike conventional fries, these chili cheese fries will actually nourish you, rather than punish you!
Turmeric is a wonderful spice: a powerful anti-inflammatory and antioxidant, brilliant color, and delightful taste. Just lovely. It makes a great key player in a salad dressing for all those reasons! Your salad will be beautiful, and with all the wonderful nutrients you’ll be getting, from this turmeric dressing, so will you! You can store it in your fridge for a few days and enjoy this superfood salad dressing again.
This soup might be raw, but that doesn’t mean it can’t also be hot! There’s nothing like the flavor combinations in That food, combining the sweet with the sour, with a healthy dose of spice thrown in for good measure. Mm mm. Ginger, cilantro, garlic, coconut… This curry coconut soup is not lacking in the flavor department.
This raw vegan soup can be enjoyed warm. Raw doesn’t have to mean cold! If you’re trying to warm your bones on a cool day, consider warming your veggies up a bit in warm water before you set to chopping them up. And of course, make sure you vary your level of chili peppers in accordance with your heat tolerance!
Looking for something to do with all those pumpkin seeds you just scooped out of your jack-o-lantern? Well how about use them as a garnish on a delicious salad as colorful as autumn itself?
This slaw isn’t fermented, but that means you can whip it up easily in just a few minutes without any preparation. However, if you like to make your own “real” coleslaw, you can substitute that for the 2 cups of cabbage for an even tangier rainbow slaw!
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?
Lots of people think that sushi is all about fish. I wonder sometimes if those people have ever actually been to a sushi restaurant: there’s all kinds of rolls and lots of them are meat-free. But while many of the ingredients in your typical sushi are raw, it’s always got rice in it. And that’s a bit of a bummer.
But sushi is really fun to make, too! And thanks again to the magic shape-shifting powers of zucchini, you can make your own tasty yummy sushi rolls with all the stuff you love and none of it that you don’t.
Instead of soy sauce, this recipe goes with a tasty ginger mango sauce. Mango and ginger! Yum.
It takes a bit of practice to get the rolling action down, but the learning experience itself is fun! Sushi is a great meal to make with friends.
It’s always guac-o-clock somewhere!
Sure, you could make guacamole with an avocado and a bit of tomato and salt. You could. But you wouldn’t, because you are a dynamic, exciting, and adventurous soul gleefully exploring the potential of the universe! What you need is Super Guacamole! And here it is.
Unlike the super versions of other types of food, super guacamole is still pretty quick and easy to make. But that little bit of extra effort sure goes a long way to take you from guacameh to guacamazing. The word is pretty fun, too.
What really dials up the volume on this guacamole is the corn and the cumin. I’ve never had corn in my guac, which is silly because corn is perfect for guac! Sweet with a little bit of texture. Corn and avocado, what a neat thing.
Obviously, a great way to enjoy super guacamole is on super tacos. And then you can have choco tacos for dessert to complete your balanced taco meal. Also great as a dip for veggies!
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.
There’s something special about cabbage. It’s just so much better than it seems like it should be. The deep purplish hue of red cabbage makes it great not only for adding a bit of color to your dishes, it also helps you get a well-rounded assortment of nutrients. And they’re just so cute!
No dish better showcases this lovely vegetable than coleslaw, and this Moroccan Mint Red Cabbage Slaw is the envy of all others. A hint of sweetness, a bit of zest, and a taste of spice, this dish really does have it all. A great lunchtime meal with nuts and hemp seeds for protein, as well as lemon, mint, cinnamon and a bit of curry powder to invigorate your senses. There’s a lot of goodness your body needs, and not much of anything it doesn’t!
The dressing is particularly nice. Cinnamon is an eccentric spice, and pairing it with maple syrup really accentuates the ambiguous character of this somehow sweet and savory bark. It would be interesting to see what other recipes this dressing could go with, though it’s hard to imagine it going better with anything than it does with this tasty Red Cabbage Slaw!
Green smoothies are awesome. All the goodness of fruit plus the nutrient density of dark greens! This tropical green smoothie’s got a bit of a twist, with a healthy dose of cilantro adding a bit of a spicy kick to the mix.
Not everyone likes cilantro. This is an unfortunate and curious biological fact. Other people seem like they can’t get enough of it. But don’t worry, if cilantro isn’t you thing, this smoothie still rocks without it. You could substitute a little bit of jalapeno if you want a slightly different take on a spicy tropical green smoothie.
This is a particularly awesome breakfast smoothie. Super nutritious way to start your day, plus the invigorating aroma of cilantro!