There are few things in this world more divine than fresh concorde grape juice. An absolute elixir of antioxidants to shield all of your cells from inflammation and damage. We recommend making some extra juice and drinking a glass (maybe with a little lime and sparkling water) while making this cheesecake by Heather Pace!

A raw vegan sundae recipe of EPIC proportions. If you're wanting to step out on a limb and get a little wild and crazy in your kitchen than this is the recipe for you. Even though this recipe calls for 3 different flavors of ice cream they are all born of the same basic ice cream mix, and just require a few additional ingredients and tweaking to perfect. Who needs a knight in shining armor when you have one of these sundaes in hand?! Remember to rinse our your blender in-between the ice cream flavors.

Sprouted foods will add a plethora of vitamins, minerals, enzymes and phytonutrients into your recipes! This smoothie by Tess Masters combines fresh (or frozen) strawberries with coconut water, lemon, dates and the green power of romaine as well as Sprout Living's freeze dried broccoli and kale sprout mix. This mix provides an abundance of minerals like vitamin K and calcium, as well as antioxidants and chlorophyll. This recipe is an easy way to get sprouts into your body, and you'll hardly even know they're in there!

A creative and truly gourmet raw vegan recipe inspired by Danish pastries, served with homemade chocolate sauce and fresh juicy nectarines! Enjoy it for your next weekend brunch!

Dreena says, "When I concocted this entirely “raw” Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous – almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes."

These chickpea salad wraps are healthy and light and taste way better than tuna salad! They can be made either raw with sprouted chickpeas or you may choose to steam them for a brief moment for digestibility. For a raw wrap use a big, fresh leaf of collard greens or chard, or you can easily use a sprouted whole grain tortilla or sandwich bread. This recipe combines an array of great flavors with ingredients such as dijon mustard, parsley, tahini, red wine vinegar and capers, and also has great texture variation through soft chickpeas and crunchy diced celery, apple, and bell pepper. A dash of kelp powder is added to give it that "of the sea" flavor similar to a tuna salad without the fish!

Enjoy this delicate and enchanting recipe by Hannah Mendenhall of Immer Wachen. She has combined a crust of almonds, flax, buckwheat flour, coconut oil and maple syrup with a creamy cashew filling sweetened with fresh honey and flavored with lemon juice and vanilla extract. The result is a blend of perfectly balanced flavors and texture. For the best effect use a combination of fresh summer berries like blackberries, raspberries, strawberries, and marionberries.

If you walk into someones garden this time of year you are likely to find zucchini in abundance! This is a unique and playful recipe by Lisa Viger for stuffed squash blossoms done in the raw. You can also find these beautiful seasonal flowers all over at most local farmers markets during the height of the summer squash season. They are delicate so pick or purchase right before you intend to make this recipe!

Fruit crisp: one of summer's most beloved desserts! Everyone enjoys a delicious fruit crisp (perhaps with some coconut vanilla bean ice cream on top!), and with all of the fresh fruit in season just dripping with juicy ripeness the possibilites are endless. Try out this blackberry crisp by Jennifer Cornbleet, and try her other variations mentioned below as well for a blueberry, cherry, or peach version. We'll have a serving of all 4, please!

You have certainly lucked out now that you've stumbled upon this scrumptious lemon cheesecake smoothie recipe by Tess Masters! It is thick, rich, and can even be turned into a pie filling by adding soaked chia seeds to further condense the texture. It is creamy, vanilla lemon bliss in a glass! Tess says, "this raw vegan lemon smoothie tastes just like a melted cheesecake in a glass! You will never guess this is dairy free. It is smooth, creamy, rich, and decadent. This recipe yields one 8-ounce glass. But I like to serve it in shot glasses for dessert and share it with friends."

Planning to have a picnic today? Whip up this recipe by Sarahfae of Addicted to Veggies for a raw vegan version of a cold pasta salad using cauliflower as the base. The dressing is a savory and tangy blend of raw cashews, onion powder, garlic granules, lemon juice, salt, pepper, and a little nutritional yeast for an added cheesy flavor. This dressing can be kept in the fridge for up to a week, and kids will love it too especially with carrot and celery sticks or sliced cucumber.

A delightfully rich vegan cream pie that can be made with any fresh fruit of your liking! Pears work well but try it out with peaches, apricots, berries, even pineapple - all would be drool worthy. In this recipe Deborah uses an english toffee flavored stevia from Sweet Leaf to give the cream filling a caramel vanilla flavor as well as additional sweetness without raising the glycemic index. Honey, dates, and fresh pears are also used to sweeten the macadamia and cashew based custard-like cream. A dash of lemon juice and cinnamon rounds out the flavor. The crust is made from light and airy almond flour, coconut, and ground brazil nuts, is sweetened with dates, and has a unique spice blend of cinnamon, nutmeg, coriander, and cloves.

Ice cream season is in full swing and what better way to welcome in the heat than with a totally simple (yet amped up in flavor) banana soft serve recipe complete with fresh succulent strawberry sauce. This recipe contains poppy seeds and the juice and zest of lemon for a unique twist on the classic banana ice cream. These added ingredients bring a summery, refreshing flavor and the poppy seeds add a fun crunch.

Why do we love coconut balls so much? because they are such a cinch to throw together, can be made with a variety of ingredients on hand, and always hit the spot! This recipe by Tess Masters combines organic shredded coconut with pure pressed raw coconut oil, agave nectar, organic dried mango (without sulphur!) and freshly grated lemon zest. A little bit of the tropics all rolled up into a little bite sized bundle of bliss!

Sometimes all it takes to let all those worries slip away is a delicious, freshly made, soft, chewy oatmeal cookie made with a handful of wholesome (yet totally yummy) ingredients, served with a tall glass of almond milk. In this recipe Tess Masters uses organic raw oat groats instead of processed and steamed rolled oats, and combines them with raw pecans, fresh apple, cranberries, raisins, dates, coconut oil, cinnamon, ginger, vanilla and the zest of fresh lemon. Dehydrate for 12 hours for a chewy, soft cookie, or leave in for 15+ hours if you'd like sometime a bit crunchier that will keep longer without spoiling in your pantry.

Lasagna is one of those foods that is actually 10X better raw than cooked! This is because you still get that lovely blend of rich sauces and savory spices combined with a soft noodle texture but everything tastes so much fresher, richer, and more vibrant! The fresh herbs explode on the palette, and even after eating a nice sized helping you wont feel weighed down and sluggish. In this recipe by Tess Masters thinly sliced zucchini noodle "sheets" synergize with a dense layer of flavorful sun dried tomato and herb sauce, potent basil macadamia nut pesto and a spicy, cilantro infused raw vegan ricotta cheese. You wont turn down seconds with this recipe!

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!

Do you have a party or potluck gathering to attend and are stumped on what to make for dessert? We highly suggest you try this blueberry cheesecake recipe by Nicole Axworthy simply because it is fool proof and guaranteed to be loved and devoured! Fresh blueberries combine with soaked, pearly white and decadently creamy cashews, dates, fresh lemon, vanilla bean and the secret ingredient (if you wish)- a tsp of dried lavender! A bit of lecithin granules and coconut oil are added to help the cake set properly so you can achieve that perfect cheesecake consistency! The crust is a combination of dates, shredded coconut and raw almonds, while the topping is a crumbly, lightly sweetened mixture of dates, coconut, walnuts and oats. Be sure to keep your cheesecake in the freezer until it's ready to serve!

Sarahfae says, "If you're looking to add a salad to your entertaining menu this Summer but you don't want to go with the typical  "tossed leafy greens" I recommend giving this one a try. Ribbon peeling veggies is simple, visually stunning and a wonderful way to reintroduce a salad course to friends and family." In this gorgeous salad recipe the creamy garlic herbed yogurt sauce is the perfect accompaniment to the juicy, light ribbons of fresh vegetables. Try using the dressing as a yummy tip too!

Are you a hummus fan but don't do so well with legumes? While chickpeas make an awesome base for hummus they are not completely necessary if you have some fresh raw zucchini on hand! Hummus is such a mainstay in a healthy kitchen. It makes the perfect easy dip for crudités and crackers and even a healthy spread on sandwiches to replace things like mayonnaise. On a bed of mixed greens with tomato, cucumber, and olives it is simply divine! While zucchini replaces garbanzo beans, rich sesame tahini and cold pressed olive oil bring forth the richness and creaminess inherent to a hummus recipe well done. Lemon juice, salt and cumin spice help round out the flavor.