Breakfast and Brunch

If you've yet to discover the wonders of jicama now is the time. Jicama is a deliciously crunchy and juicy root vegetable with a slightly sweet and refreshing flavor, and when processed into finely shredded pieces can be used as an incredible rice substitute in raw sushi recipes. This version by Lena of My Pure Vegan Food combines jicama rice, fresh veggies, avocado and more with marinated shitake mushrooms, a combination that proves to be positively delicious. Enjoy!

Thai food is one of the easiest and most delicious cuisines to translate from cooked to raw because the ingredients are typically very fresh as it is, with an emphasis on lots of flavor from herbs and spices. This som tam Thai salad by Heidi Turunen of Rawlicious Delicious will perk those taste buds right up with green papaya, carrots, and zucchini, plenty of fresh cilantro and mint, spicy chili, and a sweet gingery coconut lime dressing. Enjoy!

Think smoothies and shakes are the only way to enjoy Sprout Living's Signature Simple Pumpkin Seed Protein? Amy Lyons of Fragrant Vanilla Cake has just enlightened our minds and taste buds with a new delicious savory recipe that packs in the plant-based protein like a champ. Chipotle and cumin spiced raw falafel balls made with a base of leftover carrot juice pulp, served up with a lemoney pumpkin seed butter sauce. Delicious!

Lasagna without the use of traditional noodles or cheese may seem a bit crazy to some, but even the most skeptical of folks will see the light when they try a raw version of this classic Italian entree. Heidi Turunen of Rawlicious Delicious serves up some serious flavor with her healthy recipe featuring thinly sliced zucchini-based lasagna noodles, a spinach, basil and cashew-based pesto sauce, and a layer of cashew "ricotta" cheese. Enjoy!

A refreshing and revitalizing raw zoodle (zucchini noodle) dish by Lauren Glucina of Ascension Kitchen featuring a sweet pineapple sesame miso sauce and homemade black sesame gamashio. Yum!

Ever tried adding thinly sliced apple to your sushi rolls? If not you should! The result is a delicious pop of sweet and crunchy to help balance out the savory quality of the veggies. For this recipe by Amy Lyons of Fragrant Vanilla Cake you can use any winter root veggies that you choose! Yam, beet, parsnip, daikon radish - it's up to you! Enjoy after a quick dunk in the sweet sesame ginger orange dipping sauce. Yum!

"Nourish your body from the inside so you can glow on the outside." Make these words by chef Shannon Leparski of The Glowing Fridge your daily mantra and watch your health and body transform. You can put it into practice today by enjoying this recipe for a nutrient-rich Everyday Goodness Bowl. You'll find protein, healthy fats, chlorophyll, fiber, vitamins and minerals aplenty! If you love your veggies accompanied by a flavorful vinaigrette-style dressing you will also go giddy for the tasty ACV dijon dressing below.

Low fat, raw, and most importantly cruelty-free! This versatile recipe by RawManda can be formed into patties and served on fresh romaine or cabbage leaves as an open-faced "burger", or rolled into balls and used in raw pasta dishes as a meatball alternative. You can also try rolling them up in nori sheets or collard greens with sprouts, avocado, tomato, + more veggie favorites and a drizzle of tahini sauce for a delicious wrap. Enjoy!