fresh taco wraps

Makes 8 / These tacos are filled with a delicious, rich “cheeze” made of cashews and cilantro, and topped with a crumbled nut “meat” of heart-healthy walnuts and spices. The cheeze keeps for three or four days in the fridge and the meat for up to a week. Ingredient tip: I use cashews from Navitas Naturals, which I think are the biggest and freshest truly raw cashews available. Serving tips: You can also scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers. The walnut mixture is great sprinkled over a salad or on soup. View recipe.

Cherry tomato marinara with zucchini noodles

Serves 6 / This delicious, easy marinara sauce takes less than a minute to make; use it as you would any marinara. Prep tip: If possible, use a spiral slicer to make your own zucchini pasta. View recipe.

raw avocado and cucumber soup

Serves 4 / This creamy, satisfying soup preserves the heart-healthy oils found in avocados and almonds. To save time, use store-bought almond milk. Serve with raw-food flaxseed crackers and a salad of chopped kale, arugula, shredded beets, and carrots. View recipe.

Raw lasagna

Serves 6 / This delicious, easy marinara sauce takes less than a minute to make; use it as you would any marinara. Prep tip: If possible, use a spiral slicer to make your own zucchini pasta. View recipe.

Cashew-cilantro cheeze

Use in the taco wraps and lasagna recipes. View recipe.

papaya, orange and strawberry agua fresca

Serves 1 / This drink is said to purify the blood and cleanse the digestive system. View recipe.

Walnut Brownie Energy Bites

Makes 12 / Made with good-fat almonds, antioxidant-laden cacao, and fiber-rich Medjool dates, these provide whole-food nutrition. Enjoy as a snack or treat. They can be kept at room temp for a couple of days or at least a week refrigerated. Ingredient tip: Bob's Red Mill makes almond meal (flour), but if you can't find it, just use whole raw almonds and process them into a powder using your food processor. Prep tip: Keep batter from sticking to your hands by lightly coating them with coconut oil, olive oil, or even water. View recipe.

Cobbler crumble topping

Serves 6 / A rich, buttery crumble that's naturally sweetened with dates and full of healthy omega fatty acids from pecans. You won't believe this guiltless crumble hasn't been baked! It will keep for at least a week in the fridge. Serving tips: Use this to top your favorite sliced fruit, like peaches, mangoes, nectarines, persimmons, or apples; or sprinkle over your favorite vegan ice cream. It's even delicious all by itself. View recipe.

Tropical fruit parfait

Serves 4 / A dairy-free white cashew cream is topped with a tropical fruit sauce made by blending your favorite fruit; I like pineapple, mango, and kiwi. Fresh is always best, but if using frozen fruit, defrost first. Liquefy solid coconut oil by heating gently until clear and smooth. If you like, top these desserts with chopped nuts, goji berries, or cacao nibs. View recipe.

carrot gazpacho

In a twist on the Spanish classic, we substituted carrot juice for tomato juice. Serve this soup very cold. View recipe.