Fonio is an ancient grain that is gluten-free and easy to digest. It makes a perfect substitute for traditional couscous for celiacs and those with gluten intolerance. This salad combines fonio with apricots, fresh veggies, and herbs for a perfect light meal for the summertime.
This salad recipe offers a healthy and nourishing way to usher in the early days of spring. It contains foods that support liver function to gently aid in detoxification and cleansing the body.
This asian style coleslaw salad offers a twist on a classic slaw recipe by adding a sweet and spicy dressing and fresh Thai herbs.
This plant-based version still has many of the elements that make Caesar salad so great. Crunchy romaine leaves are tossed with a creamy, garlicky dressing using avocado and cashews, while offering up heart-healthy monounsaturated fats with additional health benefits.
This recipe is based on the idea of ingredients you might include when ordering a sandwich from the deli – only raw and vegan with a twist. It’s super easy and fast to put together.
Spring is the perfect time to focus on including more fresh raw vegetables in your diet. These high-enzyme foods naturally cleanse…
A simple variation on traditional tabouli that is more filling than a regular salad yet still very light and fresh. Black quinoa has a crunchier texture and nuttier flavor than white quinoa and also has a higher level of antioxidants.
A refreshing and spicy Thai salad that’s perfect for the summer. This recipe is inspired by our travels in Thailand where pomelo salads are very popular.
This raw vegan recipe uses young coconut and mango to create a light and fresh noodle dish inspired by the flavors of Asian cuisine.
This is a great technique for making use of vegetables that are not quite fresh enough for a salad but nevertheless too good to waste.