Raw Vegan
Salads
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Green Salad with Red Pepper Walnut Salad
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Pomegranate Salad & Lemon Balsamic Vinaigrette
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Ingredients:
• 1 head romaine lettuce or any other desired green • 2 tablespoons of chopped basil or cilantro (or any fresh green herb of choice) • 2 tablespoons of chopped green onion • 1 green apple, cored and chopped • 1 cucumber, diced • 1 avocado, pitted and diced Ingredients for the Red Pepper Walnut Pesto • 1 cup chopped red bell pepper • 1 cup raw walnuts • Half a cup of sundried tomatoes • ¼ cup raw pine nuts • Large handful of basil • 1 teaspoon pink Himalayan salt Directions: • Assemble your green goddess salad by first chopping up all ingredients and styling them in your bowl as desired. • Helpful tip: if you do not want to eat this pesto with a salad, you can always eat it with zucchini noodles and make it into a pasta! • To make the red bell pepper walnut pesto, place all of the pesto ingredients in a food processor and pulse until the sauce takes on the consistency of a thick spread. • You can serve this pesto in a bowl on the side, or you can immediately mix it into your salad. |
Ingredients for the Salad Dressing:
• 2 tablespoons raw vegan apple cider vinegar • 2 tablespoons lemon juice • 3 tablespoons raw coconut nectar • 1 pinch pink Himalayan salt Ingredients for the Cherry Cranberry Pomegranate Salad: • 3 heads green curly kale • ¾ cups raw pecans • 1 cup apples • 1 handful flat-leaf parsley • 4 medium dates, pitted • 1 medium radish • 1 cup pomegranate seeds • ½ cup dried cranberries • 1/3 cup dried cherries Directions for the Salad: • Wash, prep, and cut all ingredients for your salad. Assemble all of the ingredients into your bowl. • Using a blender, blend up all of the ingredients for the lemon balsamic dressing. • Once the dressing is ready, pour it on the salad and mix it in. • For best results, allow the salad to marinate for 1 to 2 hours. |
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Kale 'Citrus Salad
Ingredients:
• 1 to 2 heads Tuscan kale, finely chopped • 1 navel orange, peel removed and diced or sliced tiny • Half of one ruby red or pink grapefruit, peel removed diced or sliced thinly • Optional: 1 medium tomato, finely chopped • Optional: Quarter of one red bell pepper, finely chopped • Optional: Quarter of one orange bell pepper, finely chopped • Optional: One red or pink radish, finely chopped • 3 tablespoons (or small handful) of raw dulse • 1 ripe avocado, peeled and diced • 1 tablespoon of any herb of choice like cilantro, parsley, or basil Ingredients for the Maple Vinaigrette Dressing: • Juice of 2 limes or lemons • 2to 3 tablespoons of raw coconut nectar or grade AA maple syrup • 1 ripe avocado, peeled and cut • 1 teaspoon pink Himalayan salt Directions: • Chop all ingredients of the salad, and place in a bowl. • Blend the ingredients of the dressing, pour over the salad, serve, and enjoy |
Avocado Basil Kale Dip...with
Lettuce Boats! Ingredients:
• 3 avocados, pitted and cut • 1 cup lemon juice • ½ cup raw pine nuts • 1 cup kale, destemmed and cut • 1 large handful of fresh basil • 1 teaspoon of fresh dill • 1 green onion, chopped • 1 teaspoon of pink Himalayan salt Directions: • Blend all ingredients in a high-speed blender until this dressing is completely smooth. • You can mix this dip into a salad or enjoy with some flax crackers...better yet, spread this onto romaine boats and top with cherry tomatoes, cucumber, shredded purple cabbage, cilantro, diced bell pepper, etc. • Serve and enjoy! |
Fruit Dishes
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Vegan Fruit Platter
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Sweet Kiss Cream
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Ingredients:
• ½ of one ripe papaya • 2 ripe mangos, peeled and diced • 4 cups of ripe watermelon • 1 dragon fruit Directions: • Wash, slice, and prepare all ingredients. • Place them on a platter or in a Tupperware container to bring with you on the go. • Enjoy! Fruit is fast food! |
Ingredients:
• 5 frozen ripe bananas, peeled • 1 to 2 cups of frozen strawberries • 1 scoop of vanilla Sunwarrior protein powder • ½ to 1 cup of raw coconut water • Topping: ½ cup blended raspberry (if frozen, allow the raspberries to thaw and then blend) • Optional topping: sweet cacao nibs to sprinkle on top Directions: • Blend all ingredients together in a high-speed blender until smooth like an ice cream. The more frozen ingredients you have, the thicker the ice cream will be. • Scoop your nice cream into a jar or bowl. • Pour your raspberry blend on top and sprinkle with sweet cacao nibs, if desired. |
Lunch Smoothies
Berry Antioxidant Smoothie
Ingredients:
• 1 cup freshly squeezed orange juice
• 1 cup apple juice
• 1 cup frozen mixed berries (strawberries, raspberries,
blackberries, etc.)
• 1 cup frozen pineapple or even mango
• Small handful of fresh mint leaves
Directions:
• In your high-speed blender, liquify all ingredients
until completely smooth.
• Pour into your cup or glass jar of choice.
• Enjoy!
• 1 cup freshly squeezed orange juice
• 1 cup apple juice
• 1 cup frozen mixed berries (strawberries, raspberries,
blackberries, etc.)
• 1 cup frozen pineapple or even mango
• Small handful of fresh mint leaves
Directions:
• In your high-speed blender, liquify all ingredients
until completely smooth.
• Pour into your cup or glass jar of choice.
• Enjoy!
Soups
Tomato Soup with a Cherry Cranberry
Ingredients for the Tomato Soup:
• 4 medium slicer tomatoes
• 2 large tablespoons sesame tahini
(ground)
• 1 medium thumb of ginger, peeled
• 1 clove of garlic
• 1 teaspoon pink Himalayan salt
• Optional: 1 tablespoon cilantro
• Optional: 1 tablespoon flat-leaf
parsley
Directions for the Tomato Soup:
• Blend all ingredients in a highspeed
blender for 3-4 minutes
until it’s completely smooth.
Serve and enjoy!
• 4 medium slicer tomatoes
• 2 large tablespoons sesame tahini
(ground)
• 1 medium thumb of ginger, peeled
• 1 clove of garlic
• 1 teaspoon pink Himalayan salt
• Optional: 1 tablespoon cilantro
• Optional: 1 tablespoon flat-leaf
parsley
Directions for the Tomato Soup:
• Blend all ingredients in a highspeed
blender for 3-4 minutes
until it’s completely smooth.
Serve and enjoy!