Enjoy some of the best lemon recipes on the internet. From lemonade to key lime pie. Enjoy!
Kelp noodles and veggies galore drenched in a spicy Asian inspired almond ginger sauce. 100% raw and health promoting! Let the sauce sit with your kelp noodles for at least 8-10 minutes or so before devouring, as this will soften the noodles giving them an absolutely delightful texture! Dinner is coming right up....
Sarahfae of Addicted to Veggies gave us a recipe for an amazing spicy Romesco sauce a few days ago and has morphed (as she does so well!) the sauce into a bold, creamy soup that can even be used as a rich, tangy a salad dressing if you wish. Top your soup with diced bell pepper, avocado, sprouts, and dried crimini mushrooms. Yum yum!
Creamy, rich Romesco tomato sauce without the additional calories of blanched almonds used in traditional recipes. This sauce can be gently warmed on the stove top before being added to a bed of raw zucchini noodles. Just make sure to monitor the heat by testing with your finger or using a thermometer. This recipe makes a great, spicy and flavorful alternative to traditional pasta marinara sauce!
There is something so infinitely delicious about a fresh berry vinaigrette on a bed of tender garden greens. This fabulously pink salad dressing pairs well also with juicy heirloom tomatoes, cucumbers, and sunflower sprouts! A perfect vinaigrette will have a 3:1 ratio of oil to vinegar as the base, and contain a variation of different herbs, spices, fruits or veggies. The options are truly endless!
This a truly gourmet recipe by Laura Dawn that incorporates the vibrant flavors and textures of Mexican themed food, all without dairy, rice, corn, or anything cooked for that matter! Once your tortillas, sour cream, and vegan taco meat are prepared simply whip up a quick salsa or guacamole, pull together a few fresh toppings like cilantro leaves or sprouts, and you'll have a delicious, healthy meal that the whole family will enjoy!
Are you ready to rock the green mustache? It's juice week over at Rawfully Organic and Kristina has given us a great recipe for a non-sweet green juice with plenty of minerals and a great kick of flavor from ginger, lemon and cilantro. Fuel up and live a life of passion!
Have you ever eaten some kale chips and really doubted whether you were eating something as healthy as kale, nuts and seeds, and organic spices? Kale chips are just so yummy it's almost too good to be true! This is a go to recipe by Amber Shea Crawley for pizza flavored kale chips. Get a batch going in the dehydrator tonight for a snack attack tomorrow!
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.