As the season of all things reborn and renewed, spring is the perfect time to revitalize your eating habits. If you’ve been sticking to the same snacks and meals each day, why not mix things up? There are so many ways to get creative with the colorful, fresh and raw plants of the earth. From vibrant salads to mouth-watering desserts, if you’re in the mood for revamping your menu, we’ve got you covered.
This spring, consider these new flavorful raw recipes:
Homemade Coconut Yogurt
Making your own food at home is one of the best ways to ensure you know exactly what ingredients it contains. As Raw Food Recipes explained, even raw, vegan yogurt options from the store are often filled with sugar and additives. With this recipe, you can make your own creamy and delicious raw yogurt with just two ingredients! It makes for great breakfast that will fuel you for a long day. Consider topping your yogurt with raw granola, seeds or nuts.
- 1 young Thai coconut
- High-quality probiotic powder or capsule
Open the coconut, and scoop out all of the flesh. Using a sieve, rinse the flesh well, and ensure that there is no husk attached or remaining. Add it to a blender with the probiotic powder. Blend until desired consistency is reached. Pour it into a jar or bowl, and cover with a breathable fabric. Place in a relatively warm place, and let it sit for 12 hours to culture. It should have a slightly sour tang to it when you taste test it. Move to the fridge to chill for at least 30 minutes, and then enjoy!
Fresh Spring Salad
Zesty, crunchy and slightly sweet are the makings of a perfect salad. This spring salad recipe from Real Food Delivers on each of those things while ensuring you get your fair share of raw vegetables in the process. This salad tastes even better when made with fresh vegetables you’ve grown yourself. Give it a try today:
- 1 bunch radishes
- 1 cucumber
- 2 stalks of celery
- 2 medium carrots
- 1 red bell pepper
- 1 to 2 tablespoons raw apple cider vinegar
- 1 to 2 tablespoons Extra Virgin Olive Oil
- 1 clove garlic
- Fresh ginger
- Salt and pepper, to taste
Slice, dice and chop all vegetables, and toss together in a large bowl. Use a knife to crush the garlic, and ensure that the ginger is finely grated. Combine these spices with apple cider vinegar and olive oil. Drizzle over raw vegetables, and toss to coat. Finish with salt and pepper, to taste.
Raspberry Coconut Caves
If you’re in the mood for a sweet treat, no-bake cookies are the best – not just because eating raw is better for you but also because they’re so simple to make as well! Made from all-natural ingredients, these no-bake raspberry coconut cave cookies from One Green Planet are sure to do the trick in satisfying your sweet tooth. Best of all, they make for a beautiful spring centerpiece on your kitchen or dining room table, too.
- 1 tablespoon coconut oil
- 1/4 cup organic raspberries, fresh or frozen
- 2/3 cup plain, organic, unsweetened soy yogurt
- Zest of 1 organic lemon
- 2 to 3 teaspoon agave nectar or maple syrup
- 1/4 cup almonds
- 1 1/4 cups shredded coconut
- 1/4 cup dates, pitted
- 1 tablespoon peanut butter
- A splash of water, if needed
Slowly heat coconut oil until it turns to liquid. Combine coconut oil, raspberries, soy yogurt, lemon and agave nectar until smooth. Let chill in the fridge for 1 hour.
Use a food processor to combine almonds until well blended. Slowly add shredded coconut, dates, peanut butter and a little bit of water if needed for consistency. The mixture should hold well. Remove the mixture, and use your hands to roll it into small balls. Use your finger to make an indentation in each. Using a spoon, fill each cave with the raspberry filling.