Ice cream made from 100% raw fruits and nuts? YES! And it tastes like a totally decadent treat! This recipe does call for an ice cream maker, but if you don't have one do not despair, you can still make it by placing your fruit puree in the freezer and stirring every half our or so until frozen. If you've ever shied away from making a raw ice cream because of a long complicated list of ingredients than this is the recipe for you. Sweet and simple.

If you're a fan of collard wraps why not try using chard instead for a little variation! The unique pillowy texture of chard will create a sandwich "pocket" instead of a burrito style wrap. These are so fun to eat and super quick to prepare! Try out this recipe for an easy snack, or make up a big batch for an entire meal. Doing green wraps and sandwiches is an awesome way to get'cha greens in when the usual salad just isn't going to cut it.

Creamy, slightly spicy, light in the tummy and totally yummy, there's a reason why avocado soups are a favorite amongst raw foodies! Rich in essential fatty acids from avocado, olive oil, and pepitas, this recipe is also high in zinc and vitamin E which are amazing nutrients for the skin! Lisa Viger notes the price of the ingredients she uses, proving that raw food can be as affordable as it is nutritious and fun to make! Add in a little lemon or lime juice if you want a slightly more tangy version. Play around with your seasonings to create endless variations!

This recipe marks the beginning of Sarah Britton's new "Summer Lights" series of recipes on her amazing blog My New Roots. A blend of sweet fruits, green veggies, zesty lime and super nutrient dense hemp seeds and spirulina, this smoothie is as nourishing as it is refreshing. Blend it up and serve yourself a Summer holiday in a glass! If dates and bananas aren't your thing you can always leave them out and add a touch of stevia for a lower glycemic option.

Traditionally Nanaimo bars are an unapologetically sweet and decadent treat hailing from Canada. If you make the original version you would use a layer of graham cracker crumbs, a layer of light custard buttercream, and a smooth glossy layer of chocolate to tie everything together. Well, thanks to Nicole Axworthy we can leave those processed and less than ideal ingredients on the store shelves and instead pick up some raw cacao powder, cacao and coconut butter, dates, raw nuts, fresh mint leaf and extract, avocado, and raw agave nectar to make a version that will rival traditional Nanaimo bars in both decadent deliciousness and charming visual presentation!

An ultra fresh flavor jammin recipe that is both easy to make and fun to eat. No fork necessary, just load up your lettuce leaves with the chili macadamia and veggie fillings, scoop up with your hands and munch away! Some tips from recipe creator Sheleana of Young and Raw on how to enjoy this super yummy raw food meal! "This macadamia filling is super rich and full of flavour, so you only need a small amount. Start with 1 tbsp and 1/4 – 1/2 an avocado if you’re keeping your fat low. For 1 head of romaine lettuce, tons of sliced veggies I used 1 small avocado and 1 tbsp of the filling when I used the left overs to make a salad at dinner time."

Elegant in it's simplicity, this is a raw vegan take on a classic Italian salad from the beautiful island of Capri! Traditionally this salad calls for mozzarella cheese, but there is no need when you have perfectly ripe, creamy avocado. Tomato season is right around the corner (we've been waiting patiently!) and what better way to celebrate those delicious juicy red fruits than paired with basil, avocado, and a drizzle of olive oil and balsamic in a simple caprese salad!

Be like Sarah Britton of My New Roots and use this recipe to turn breakfast time into, as she puts it, "a ridiculous kitchen dance party delight!" This recipe really does taste brownie-tastic, yet contains no unhealthy or processed ingredients, just pure plant goodness and raw cacao. Loaded with antioxidants and healthy essential omega and polyunsaturated fatty acids, this smoothie will have you singing and dancing and ready to take on your day!

Tis the season to bust out that food processor and start whipping up some amazing salsa creations! Salsa is such a versatile recipe because it goes with so many different foods and makes most meals 10 x better! It always adds that fresh, vibrant pop of flavor and can be made sweet, savory, tangy, mild, or knock-your-socks-off spicy! This particular recipe by Amanda Maquire combines the traditional salsa ingredients of tomato, lime, salt, pepper and cilantro with diced avocado and sweet seasonal mango. It is mild and refreshing. Serve this salsa with homemade flax crackers or corn chips, or fill up tender baby romaine leaves and make your own easy raw tacos!

Avocado lime soup never fails to hit the spot, especially during the heat of summer. Cucumber and lime will keep you cool and refreshed while avocado bulks things up a bit and makes this recipe satisfying yet light. Seasoned and garnished simply with a dash of black pepper, sea salt, tomato and cilantro, this recipe is ridiculously easy to make. It will become a summer staple in your kitchen without a doubt.

Sweet caramelly dates, creamy rich avocado, succulent and juicy strawberries, and a smooth pop of sweet aromatic vanilla bean come together to form a fantastic (and easy!) raw strawberry vanilla pudding that takes hardly any time to prepare. While it can indeed be enjoyed as a dessert, this recipe also makes a great breakfast pudding. Add more fresh berries, a generous sprinkling of goji berries, and maybe even some raw granola on top and enjoy a breakfast fit for royalty.

Chef Sarrah Britton describes her amazing recipe! "If being delicious were a crime, this dessert would certainly be put in the big house. So incredibly creamy, rich, and satisfying, it tastes like decadent chocolate mousse, but you’d never guess that it’s healthier than a salad!" This dessert is rich in healthy raw fats from avocado, which is the main ingredient believe it or not. Avocado adds an incredibly dense, silky, rich mousse-like consistency and when combined with cacao, leaves no trace of an avocado flavor. In fact, we bet that unless told, no one will be able to guess what's in this recipe! A heart healthy dessert that is equally healthy for your smile!

Ready to try something different tonight for dinner? If you have been in a food rut lately this amazing recipe from Heather Pace of Sweetly Raw will pull you out of it immediately. Enjoy a raw vegan Mexican flavored fajita recipe complete with marinated vegetables, lettuce wraps, yummy sour "cream", fresh salsa, guacamole, and cheddar "cheese" sauce! These fajitas are a joy to make when you're craving something a bit more elaborate and complex in flavor. Filling as they may be, they are still a light and refreshing meal.

Ever made raw tacos? No?! Well now is the time and THIS is the recipe to start you out on a raw Mexican food inspired path to heaven! This incredible recipe by Sarah Britton is definitely not short on the ingredients, but the end result is well worth the effort. The flavors of spicy walnut taco mix, fresh tomato salsa and tangy cashew sour cream create an absolute explosion of fresh vibrant flavors in your mouth. And not only that but you will feel refreshed and nourished after your meal. For the taco "shells" try using several varieties of cabbage such as green leaf, purple, or nappa cabbage which all work very well. This recipe puts greasy meat based Mexican food to shame. As long as you are using fresh seasonal produce and those delicious Mexican spices and herbs such as cumin, cilantro, garlic, paprika, and spicy peppers you will get that authentic flavor.

Delicately sweet, juicy papaya, creamy cubes of avocado and crisp apples combine together with a very simple orange juice and curry marinade. This unique fruit salad can be enjoyed as an appetizer or as a side dish with your meal. With this recipe your body will enjoy plenty of vitamin C and A from the papaya, nourishing and grounding efa's, protein, and vitamin E from the avocado, and fiber rich pectin from the apple. The curry spice adds a nice warming tone to the flavor and works so nicely with the sweetness of the fruits.

What's not to love about Japanese Maki Rolls?! They are so delicious, and have the perfect balance of "light yet filling". Create these raw vegan maki rolls with your partner, a friend, or even your children. We love the pop of contrasting color from all of the fresh vegetables. In this recipe Jenné Claiborne uses  bell pepper, purple cabbage, avocado, pickled ginger, red lentils and sprouted quinoa inside of her nori sheets. Sprouted quinoa is a great source of alkaline forming protein, is very easy to digest and assimilate, and still retains those life giving enzymes and phyto-nutrients that would otherwise be destroyed with cooking. Check out Jenné's other recipe how to for sprouting quinoa.

Jenné Claiborne was inspired to create this salad after having experienced something similar at the hands of Chef Mawule of Rawstar in Brooklyn, NY. There also happened to be an abundance of kale and peaches at her market and hence the creative culinary spark was ignited. In describing her peachy kale salad she says, "my version combines a southern staple with tart tamarind, and a pungent indian spice blend, garam masala, to create a delicious exotic dish.  Make this salad a few hours before serving to allow the flavors to meld, and add more cayenne pepper if you like it hot like I do."

Amber Crawley describes her scrumptious raw mocha chocolate tart as, "one decadent, gratifying, worth-the-work dessert!", and we would have to agree! As usual she gives you plenty of ideas for substitutions so it's easy to prepare even if you don't have the exact ingredients she used on hand. This tart will firm up perfectly in the fridge but melt in your mouth when you take a bite. Sometimes putting a little extra effort into a recipe pays off!

A creamy, refreshing, paprika laced red bell pepper bisque topped with a delicious vibrant green pistachio parsley pistou (pine-nut-less pesto) which gives the smoothness of the soup a nice amount of nutty texture. Enjoy as the centerpiece of your meal or as an appetizer for lunch or dinner

Savory and saucy this dish uses both kelp and zucchini noodles and is dressed up with an Asian inspired creamy, spicy macadamia avocado sauce. The addition of snow peas, sliced broccoli and asparagus add a nice seasonal touch to this recipe. Everything here is raw aside from the roasted bell peppers which can be omitted if you wish (just add in a bit more fresh bell peppers). Another option would be to use a few tsp of chipotle pepper seasoning for a nice robust smoky flavor. Raw noodle dishes are always a hit because they are so easy to prepare and can be made in such a variety of ways. Zucchini and kelp noodles are both very neutral in flavor and will take on the dynamic flavors of any sauce.