Raw food recipes with mint

Chia seeds—yes, you remember the “Chia Pet” commercials, don’t you? Same plant. For a while, there, chia seeds were being touted as a “miracle food.” They’re not—nothing is. But chia seeds do bring some good news. Like Omega-3 fatty acids. And this underappreciated attribute…Chia seeds let you feel full faster, thanks to the amino acid tryptophan, which regulates appetite and improves mood.

Originally used as a begging bowl by Buddhist monks, the “Buddha Bowl,” in your hands, will become a meal your friends and family will be begging for!

Refreshing soup based on electrolyte-rich coconut water. Lemongrass, goji, and coconut flesh “noodles” are added for texture and flavor.

A quick refreshing sweet soup for those really hot summer days when nothing gives quite the satisfaction of light and juicy fruits.

Prepare the ice cream just before serving. Can’t finish it right away? Enjoy it as a shake at a later time.

If you are looking for a way to use chia seeds in recipes, then fruit pudding is one of the best. Pre-soaking the seeds will ensure the gelatinous texture necessary to achieve the pudding-type consistency. For extra creaminess, add an avocado. Use any fruit that’s in season – you can’t go wrong with this recipe!

Early fall brings us a wide variety of melons to enjoy. They are delicious all by themselves, but you can also blend them with greens for a green smoothie experience. No need to add extra water: melons’ high water content ensures that we get the best structured water possible for our body to thrive on.

These two recipes are rather versatile. Try crackers or “meat” balls instead of patties. Use the sauce as a salad dressing, dip for crackers and crudités, or as a sauce for lettuce wraps.

While traditional tabbouleh is prepared using bulgur wheat, we'll make a lighter version using cauliflower instead.