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Tasty and creative raw food delights―75 vegan recipes and a three-week diet plan
Whether you’re new to raw veganism or you’re a real raw foodie, this is the ultimate guide for you. The 21-Day Vegan Raw Food Diet Plan combines the proven principles of veganism and raw foodism into one complete cookbook and meal plan. Using simple, everyday ingredients including nuts, seeds, sprouted whole grains, legumes, fruit, and fresh produce, you can make tons of great-tasting, plant-based recipes in minutes.
From Raw Vegan Mac ‘n’ Cheese to Raw Mexi Chili, this essential cookbook and raw food diet plan can put you on the path to looking great and feeling great. In just a few weeks, you’ll have more energy, clear skin, better digestion, and be completely satisfied―one hearty, healthy, vegan raw food meal at a time.
This definitive raw food cookbook features:
- All-in-one―Improving your overall health is a snap with a balanced three-week meal plan that’s perfect for vegan raw food fans.
- Delicious recipes―Mouthwatering smoothies, entrees, snacks, and desserts packed with nutrition to keep you full and healthy.
- No guesswork―Complete shopping lists, sample menus, and meal prep pro-tips help you save time and money on your vegan raw food journey.
Go green and get uncookin’ with The 21-Day Vegan Raw Food Diet Plan.
From the Publisher
BITES FROM THE BOOK:
TASTE OF THE TROPICS SMOOTHIE
RAINBOW PAD THAI WITH SPICY ALMOND SAUCE
KEY LIME CHEESECAKE
INGREDIENTS:
Bibb lettuce or romaine lettuce leaves
3/4 cup Lentil Walnut Taco Salad filling (page 112), divided
1 tomato, chopped
1 red bell pepper, thinly sliced
1/2 cup Guacamole (page 149)
1/2 cup Mango Salsa (page 148)
1/3 cup Cashew Sour Cream (page 113)
2 scallions, white and green parts, chopped
SAMPLE RECIPE: LENTIL WALNUT TACOS
Prep Time: 5 Minutes // Yield: 2 Servings
Tacos are a great option for the whole family. The Mango Salsa (page 148) adds a touch of sweetness and heat while the Cashew Sour Cream cools with a tangy creaminess. The lentil walnut filling is a perfect meat alternative as it’s full of healthy fats and protein. Once all four recipes are made, it only takes a few minutes to assemble into tacos.
DIRECTIONS:
1. Stuff lettuce leaves with taco filling.
2. Top with tomato, bell pepper, Guacamole, Mango Salsa, Cashew Sour Cream, and scallions.
INGREDIENT TIP: You can dress the tacos with your favorite fixings. Add more spice to the taco meat if you want more of a kick. Serve in lettuce wraps, veggie wraps, or enjoy as a taco salad.
Per serving: Calories: 520; Total fat: 40g; Sodium: 28mg; Carbohydrates: 39g; Fiber: 14g; Sugar: 7g; Protein: 12g
