Enjoy some of the best lemon recipes on the internet. From lemonade to key lime pie. Enjoy!
A simple recipe that's also totally customizable. Take your choice of frozen fruit and blend with a small tsp of coconut oil and this becomes your base! Below you will find blueberry lemon sorbet and banana sorbet versions. You could even make several different flavors and layer them in a glass for a fun effect. Delicious, refreshing, cooling and light with simple ingredients for ease of digestion. You can use fresh fruit as well just note that this will lessen the amount of water needed. The perfect dessert to whip up on a whim!
Ever questioned whether there's anything that can be done with brussel sprouts in their raw state? The answer is make this delicious shredded brussel sprout salad with a sweet and tangy olive oil, lemon and agave (or maple syrup) dressing and a sprinkling of sunflower seeds and raisins! Brussel sprouts are in the brassica family and are very rich in phytonutrients called glucosinolates. These are special compounds that have been shown to protect our cells from various mutations. All cruciferous vegetables have glucosinolates but brussel sprouts contain higher levels than even mustard greens, kale, broccoli, cabbage or cauliflower. We recommend eating these nutritional all-stars on a regular basis, starting of course with this amazing salad!
Amanda Maguire describes her bars in the following way, "simple ingredients with a texture that’s similar to a Larabar, but at a fraction of the cost. These bars can be easily customized to suit your tastes." All it takes is a quick whirl in the food processor and you're good to go. Store these bars in the fridge or freezer so they last a bit longer and take with you to work, school, or on your next nature adventure!
Every one knows how amazing leafy green vegetables are for you. No one is questioning whether they should eat more greens, most people believe they should! The question is then how to get more greens in the diet in a delicious and convenient way. This recipe is both of those things and combines vitamin and mineral packed kale with a generous dose of rich sesame tahini which is also known for being high in bone strengthening calcium. Eat your greens and become stronger and healthier! These kale chips are light and crispy and have just the perfect amount of sauce on them for that melt in your mouth consistency once dried. Tahini kale chips....simply a classic....
Daikon, arugula, basil, carrots, cucumber, yellow squash, red bell pepper, green onion and zucchini oh my! This dish by Lisa Pitman of Vegan Culinary Crusade is definitely not short on the veggies. The carefully julienned and spiralized vegetables add a light, crunchy, and oh so fresh flavor. Combined with the chewy delicacy of the rice paper and rich creaminess of the cashew cheeze, this recipe really will make your taste buds feel like they're in paradise. Once you're done prepping your beautiful veggies, all that's left to do is roll them up inside rice paper, dip generously in your delicious raw tomato sauce and take a bite and enjoy!
Try this raw tomato basil sunflower seed paté stuffed inside of cucumber boats, as a filling in sandwiches and wraps, or scooped up with raw crackers or sliced veggies. Sunflower seeds make a great base for a paté because they are very cost effective and loaded with healthy nutrients, most notably vitamin E. Vitamin E keeps our cell membranes protected, fights free radical damage, helps heal soft tissue, and aids in keeping our skin and hair healthy and radiant. Because the sunflower seeds in this recipe are soaked prior to processing, their enzymes and nutrients are even more bioavailable and the pate is lighter, has a higher water content, and is much easier on the digestive system.
This recipe is like a flower blossom in the Spring-time - bursting with life and freshness! Totally yummy as a dip, or it can also be used as a spread in a sandwich with maybe some toasted rye or ezekiel bread, avocado, sprouts, tomato, and fresh baby lettuces. Or nix the bread and use it as a spread in a collard wrap burrito style. Scoop it up with all kinds of spring-a-licious veggies such as asparagus, carrots, and radishes! The humble pea is actually highly nutritious with ample amounts of vitamin C, K, manganese and even a fair amount of protein. Who knew!
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.
This salad takes its inspiration from a well-known Lebanese dish and combines the ultra fresh tastes of cucumber, mint, and parsley with tomato, red and green onion, and red bell pepper. The dressing is a light olive oil and lemon juice fusion with a bit of crushed garlic and raw honey. Then to add a nice crunch and zing the salad is sprinkled with a sesame seed and sumac "za'atar". Sumac is actually an amazing spice that comes from a berry and is fantastic for digestion. It packs a zesty tart taste and is full of anthocyanins, which are antioxidants that can also be found in foods like blueberries, blackberries, grapes, and acai. Before gobbling up your salad add some olives, crumbled flax crackers, or turn it into a filling meal by adding fresh chickpeas or a nut based hummus, avocado slices, etc. This salad absolutely screams freshness and is packed with flavor.
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.
Ever made nut milk and wondered what to do with the leftover pulp? Wonder no more, just make an enticing batch of creamy, savory, healthy and filling raw hummus to add to your salads or scoop up with a flax cracker! For this recipe use whatever leftover nut milk pulp you have on hands, whether that's almond, pistachio, pecan, pumpkin seed, or sunflower seed. You can even use a combination. Give this recipe a taste test as you go along and make necessary adjustments with the spice, salt, tahini, and lemon as each nut and seed has a different flavor.
This is a fantastic and easy recipe that works great for children especially if you are looking for ways to get them interested in fruit. Cut up fresh applies, pears, or even celery sticks and scoop up this dense, creamy, sweet caramel dip. It has hints of lemon and vanilla and is made a bit richer with use of nut or seed butter. Soaking the dates beforehand will ensure a very smooth texture.
Sarah Britton was a bit skeptical to give a traditionally cooked recipe a raw makeover, but we're glad she decided to take the plunge because the outcome is absolutely delicious! Rich, creamy pine nut "cheese" in between thinly sliced light, crispy beet root. Finish the recipe off with a light drizzle of pesto oil, and serve them atop a bed of fresh micro greens or arugula. The meal is complete! You can use any variety of beets for this recipe, including striped, red, or yellow. Beets are highly detoxifying and are a great addition to your daily diet for gentle liver support.
What exactly is a dream cream pop you may ask? These raw vegan culinary wonders are creamy, sweet, frosty, blueberry, lemon and vanilla flavored frozen treats. They happen to be the perfect thing to celebrate the arrival of summer! Chef Lisa Pitman describes her blueberry cardamon treats as a uniquely fragrant and flavourful treat. They are so cute and fun to eat as well! If you are not familiar with cardamon it is a very warming, grounding, and sweet spice used in Indian cuisine and adds an element of the unexpected to this recipe. These would make the perfect post-workout treat on a hot summer's day.
Achieving the perfect salad can take a bit of creative flare. The fantastic thing about salad creation is that no two salads ever need be exactly the same. There are a plethora of different ingredients to mix up flavor and texture, and we have more access these days to different fruits and vegetables than ever before. This recipe is the creation of Gena Hemshaw, and she got her inspiration from Aimee Follette’s Bella Divine salad at Sun In Boom. Gena combines fresh, finely minced kale and cabbage with cultured vegetables, a light tahini dressing, dulse seaweed, a dash of ginger and Braggs or shoyu, and of course every salads must have ingredient- avocado. With the mouth watering close up of creamy avocado slices it's hard to not want this salad immediately! Whip up a large batch for dinner tonight and eat the leftovers for lunch tomorrow after the dressing has marinated with the kale.
This recipe tastes like a refreshing lemon yogurt drink and makes the perfect light breakfast or even dessert on a warm summers evening. Young Thai coconut meat blends with a fresh burst of citrusy flavor from lemon juice and lemon flavored stevia. Also included in the recipe is fresh coconut water for hydration and electrolytes as well as ice to create the ultimate refreshment that is also nourishing for the body. This delicious drink is also very low glycemic!
Yep, that's right, it's mango season and it's easier than ever to find the creme de la creme of all mangoes, the champagne mango. These delicious vitamin c and beta carotene rich gems are not at all stringy and have a very sweet flavor and silky texture when left to ripen. A simple Thai coconut cream with vanilla and a touch of stevia is the perfect accompaniment for the luscious mango in this recipe. For this recipe, Heather Pace recommends you either chill the coconut cream before layering with your mango or at least make sure the young coconut has been kept in the fridge beforehand. This will ensure a delightfully cool dessert experience as we head into warming weather!
An amazing Spring and Summer appropriate dessert from the Queen of raw desserts herself, Heather Pace! Look at the beautiful color combinations of bright berry red and creamy muted ocre. The crust of this tart is extremely simple, just nuts and dates. The filling is equally simple and combines a layer of mashed raspberries with a layer of sweet decadent mango cashew cream with added richness and texture from coconut oil, and cacao butter. This tart will slice well and plate up very nicely. Heather has really mastered the texture of her desserts! Sunshine has just been confined to a pie crust!
Gone are the days when enjoying a tasty salad dressing also means enjoying loads of fat, salt, and processed ingredients. You will love this creamy rich caesar salad dressing by Young and Raw. It works very well as a dip for veggie crudités and of course as a healthy and vegan alternative to the traditional caesar dressing found in many restaurants and stores. Sheleana from Young and Raw states that, "A good caesar dressing should be creamy, tangy, and bold in flavour." and this particular dressing hits the mark on all 3 fronts. Don't be afraid to share this dressing with non-vegan friends, they will love it just the same.
It's just amazing how some foods can instantly transport you to a warm, sunny location with just one bite. Fresh ripe strawberries are definitely one of those foods. This springtime inspired tart recipe is the creation of raw vegan chef extraordinaire Lisa Pitman, and is the absolute perfect mix of flavors to induce that comforting feeling that Summer is right around the corner. In this recipe fresh succulent strawberries and finely chopped mint top a layer of sweet cashew banana cream and a crust of raw almonds, walnuts, dates and vanilla. Spring never tasted so sweet!