Meatless Monday

These tacos are so fun and should hit the spot for Tex-Mex night. A Texas staple, guacamole is also wonderful raw, vegan dip. It works perfectly as the filling in a romaine lettuce wrap. If you’re in a hurry for dinner, most grocery stores now carry premade fresh guacamole that will save you the time of making it on your own. Be sure that it is freshly made and not something in a vacuum-sealed package, which will not be fresh or necessarily raw.
RawGuacamoleTaco

Ingredients

  • Guacamole
    • 2 avocados, chopped
    • 2 roma tomatoes, chopped
    • 1/4 red onion, finely chopped
    • 1 to 2 garlic cloves, finely chopped
    • 1/2 jalapeno, seeds removed and finely chopped
    • 1/2 bunch of cilantro (coriander), leaves only, chopped
    • Juice of 1/2 lime
    • Sea salt and pepper, to taste
    • Dash of cayenne pepper (optional)
  • Tacos
    • 4 to 5 heart of romaine (cos) leaves
    • 2 to 3 tbsp raw pumpkin seeds
    • 1 cup (50g) sprouts (any kind)

Directions

  • Combine avocado, tomatoes, onion, garlic, and jalapeno in a small bowl. Stir with a fork until the avocado is chunky.
  • Add the cilantro and lime juice, then season with salt and pepper to taste.
  • If you like spice, add a dash of cayenne and mix well into guacamole.
  • Arrange the romaine leaves on a plate, and add a scoop of guacamole on each leaf. Top with pumpkin seeds and sprouts.
  • To eat, fold up the sides of the leaf like a taco, and enjoy.

Heavenly Herb Salad

Heavenly herb salad is a favorite of our founder, Shauna Martin. It’s like a comfort food! The mixture of avocado and almonds makes it hearty and filling. But for her, the essence of a salad is in its herbs, and this one has all three of her favorites: mint, basil, and cilantro. Perfect for a chilly fall evening!

HeavenlyHerbSalad-1

Ingredients:

  • Bowl of mixed baby greens (such as red and green romaine [cos])
  • Handful of mint (6 to 7 leaves), finely chopped
  • Handful of basil (6 to 7 leaves), finely chopped
  • Handful of cilantro (coriander) leaves (from 5 to 6 stems), finely chopped
  • 1 small avocado or 1/2 large avocado, diced
  • 1 tbsp dried currants
  • 1 tbsp roughly chopped almonds
  • 1 tbsp almond oil
  • 1 tsp agave nectar
  • Juice of 1/2 lime
  • Sea salt, to taste

Directions:

  • Combine the mixed greens, mint, basil, and cilantro in a salad bowl and toss.
  • Add the avocado, currants, almonds, almond oil, agave nectar, and lime juice, and toss gently.
  • Season with salt to taste, and enjoy!

Raw Carrot Soup

Fall is a wonderful time of year for soup! The cooler weather has many of us craving it. However, most soups cook down vegetables to the point where there are not many nutrients left. The basic concept of a raw soup is to use your high-speed blender, or preferably a Vitamix, to pulverize your veggies until they reach a smooth soup-like texture. If you really feel like you need a little warmth, you can heat the soup a bit on the stove without cooking away all the nutrients. The raw food temperature limit is 115 degrees. When your food spends any time above this temperature, it will start to lose nutrients at a rapid rate.

rawcarrotsoup

Ingredients:

  • 2 medium carrots, roughly chopped
  • 1/2 red bell pepper (red capsicum), seeded and roughly chopped
  • 1/4-inch (0.6 cm) piece ginger root
  • Handful of parsley leaves (from 5 to 6 stems)
  • 1 avocado
  • 1/2 to 1 cup (120 to 235 ml) water
  • Sea salt and pepper, to taste
  • Extra-virgin olive oil, for drizzling

Directions:

  • Wash the carrots, bell pepper, ginger and parsley.
  • Place the carrots, bell pepper, ginger, half of parsley, and avocado meat in a high-speed blender or Vitamix.
  • Blend on High until smooth, adding water as needed until it reaches desired consistency.
  • Season with salt and pepper to taste.
  • If you would like a warm soup while keeping it raw, pour it into a saucepan on the stove and heat the lowest possible temperature. Stir constantly until the soup is warm to touch, and remove immediately. Ladle into a bowl, drizzle with olive oil, and garnish with remaining parsley leaves.

National Sandwich Day

Grilled portobello mushrooms are phenomenal! They make a very hearty sandwich with tons of flavor. This recipe has a few more steps than usual, but trust us, it’s worth it! mushpestoredppper

Ingredients:

  • 1 portobello mushroom
  • 1 tbsp balsamic vinegar
  • 4 tbsp extra-virgin olive oil, divided
  • 1/2 red bell pepper (red capsicum), sliced
  • Sea salt and black pepper, to taste
  • 1 big bunch of basil
  • 1/4 cup (35g) pine nuts
  • 2 slices of whole-grain bread (preferably sprouted grain)

Directions:

  • Preheat the oven to 400 degrees
  • To marinate the mushroom, pour balsamic vinegar and 1 tablespoon of olive oil into the center of the upside-down mushroom and let stand for a few minutes.
  • Brush the bell pepper slices with olive oil and season with salt and pepper.
  • Place the mushroom and red pepper into a baking dish, cover with foil, and bake for about 20 minutes or until both are tender.
  • To make a vegan pesto, combine the basil, pine nuts, and remaining 2 to 3 tablespoons of olive oil in a high-speed blender or Vitamix. Blend on high until smooth, approximately one minute. Season with salt and pepper to taste. Add more oil as needed to reach desired consistency.
  • When ready to prepare your sandwich, toast the bread and coat each slice with pesto.
  • Layer the mushroom and roasted red peppers onto one slice of bread, close up your sandwich, and enjoy!

Crunchy Rosemary Salad

Here in Texas, there is a ton of rosemary that grows like a weed year-round. Rosemary is a hearty herb and adds a fun taste and texture to salads. Just make sure to chop it very finely, and don’t use too much.

Crunchy Rosemary Salad

Ingredients:

  • Bowl of baby mixed greens
  • Handful of tarragon leaves, finely chopped
  • Handful of rosemary leaves, finely chopped
  • Juice of 1/2 lime
  • 2 tbsp hempseed
  • 2 tbsp almond oil
  • 4-5 raw crackers, broken into bits
  • 1 avocado, thinly sliced

Directions:

  • Combine the mixed greens, tarragon, and rosemary in a salad bowl and toss.
  • Add the lime juice, hempseed, and almond oil, and toss again.
  • Season with sea salt to taste. Add crackers and toss gently.
  • Arrange a layer of avocado slices over the top and enjoy!
  • TIME SAVER: If you don’t have time to dehydrate your own cacklers, there are a number of brands that have started making wonderful raw crackers – including Two Moms in the Raw.

Fall Fennel Salad

This is one of our favorite salads as the summer fades into fall. Feel free to get creative with the recipe and swap out the nuts and herbs you may have on hand to give it a different twist. You should be having fun with your food!

Fall Fennel Salad

Ingredients:

  • Bowl of baby mixed greens
  • 1/2 fennel bulb, finely sliced
  • 1/2 cup of cherry tomato, halved
  • Handful of tarragon, finely chopped
  • Handful of basil, finely chopped
  • 1/4 cup pine nuts
  • juice of 1/2 lemon
  • 2 tsp almond oil
  • Sea salt and pepper to taste
  • 1/2 avocado thinly sliced

Directions:

  • Combine the mixed greens, tarragon, fennel, tomatoes, and basil in a large bowl. Toss gently
  • Add the pine nuts, lemon juice, and almond oil to combine.
  • Season with sea salt and pepper to taste.
  • Layer the avocado slices over the top of the salad and enjoy!
  • TIME SAVER: If you’re trying to save time, most grocery stores now carry containers of pre washed mixed baby greens. One of our favorite brands is called Organic Girls.

Vegan Caesar

We love the flavor profile of Caesar Salad, but have missed out on it for years since it’s not plant-based. That is until we figured out a delicious, vegan alternative for the dressing. So go ahead, have your Caesar and eat it too!

Recipe Photo

The Daily Greens 4-Day Cleanse by Daily Greens Founder/CEO, Shauna R. Martin, is available NOW!
To get your beautiful hands on a copy, you can order at Amazon

For more details: drinkdailygreens.com/book