Bosc pears that are just slightly underripe are perfect in this salad that’s simple enough for everyday, yet festive enough for holiday meals. Contrasted with the crunch of pecans and and the sweetness of dried cranberries, this salad is a party for the palate. Photos by Rachael Braun. more→
Two or three crisp apples or firm pears plus vegan chocolate chips add up to a seriously good dessert. And if you have a few dates on hand (and a machine to blend them up with) you can make a caramel-y sauce to dip them into, though this is entirely optional.
This refreshing smoothie of spinach, apple, and cucumber is among my favorites, as I like smoothies that are more juicy and not too thick. more→
I haven’t been on a bender since well before I had kids. But sometimes I’ll get “over served” at an event, or a new cocktail might leave me a bit more bleary-eyed than I’d like. That’s when I turn to this refreshing concoction. The melon and cucumber help to hydrate you, while the salt and mint aid in settling your stomach. Recipe contributed from Eating In Color: Delicious, Healthy Recipes for You and Your Family* ©2014 by Frances Largeman-Roth. more→
If you’re looking for just one fruit smoothie combo to fall in love with, this strawberry and banana is a classic for good reason! more→
A cleansing fruit and veggie duo — pineapple and cucumber — combine in a light, ultra-refreshing cross between a smoothie and a juice. This goes down easy, so I’ve devised this recipe to yield about a quart. Share it, or sip it down slowly when you need a day to have more liquid and less food. more→
Peaches are at their best from mid- to late summer. Make sure to get them already almost or perfectly ripe. Rock-hard peach that have traveled a great distance never seem to develop much flavor as they ripen, and often go to mush. This quick dessert can be enjoyed shortly after you make it — no baking or chilling required! Out of season, frozen organic peaches are a good alternative to fresh. Photo by Hannah Kaminsky of Bittersweet. more→
Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven. This recipe originally appeared in Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. more→