I’ve tried to get on team juicing for years—and have bought plenty of green juice at the store. They’re pricy, and either loaded with sugar or taste like lawn clippings. I decided if I was serious about nutrients, juicing has got to happen. And it has to happen on my terms. Enter: this blender green juice recipe.

The ingredients are super fresh, affordable and actually tastes good. Whether you’re trying to bounce back from a weekend of junk food or just need something that doesn’t make you feel like garbage or taste like grass clippings, this green juice has your back.

Plus, this recipe uses a blender, so no juicer required (yet of course you can use one if you have it!). Ready for a clean, packed with nutrients and honestly, it might be the healthiest decision you make all week.

Why This Green Juice Recipe Rawks

Green juice isn’t just a wellness trend, it’s a ritual for energy, clarity, and clean living. Here’s what makes this detox green juice so special:

• Can be made in your blender: No juicer required for this recipe tutorial. Yet if you have one, feel free to use it! If you’re not sure the difference, check out juicer vs blender.
• It’s a nutrient bomb: We’re talking leafy greens like kale and spinach, crisp cucumbers, sweet green apples, zesty lemon, and a spicy kick from fresh ginger. Every sip delivers a blast of vitamins A, C, and K, along with iron, magnesium, and antioxidants.
• Energy without the crash: This juice gives you a clean, sustained energy boost thanks to the smidge of natural sugars and loads of phytonutrients. You’ll feel refreshed, focused, and ready to take on the world.
• Your gut will thank you: With ingredients that promote digestion and reduce inflammation, this juice helps de-bloat and detoxify your system. Ginger soothes the gut, lemon stimulates the liver, and greens give your digestion a gentle push.

Ingredients You’ll Need

Not gonna lie, most green juices are either too earthy, too sweet, or just straight-up gross. But this one actually hits the mark. It’s quick to throw together, tastes fresh without being weird, and actually makes you want to drink your greens. Here are the following ingredients you need:

• Kale: A bold, slightly bitter green that gives your juice a deep, earthy base. Grab organic kale in bunches or pre-washed bags from the produce section.
• Spinach: Milder and softer than kale, spinach blends smoothly without overpowering other ingredients. Find it fresh or in convenient pre-washed bags near the salad greens.
• Cucumber: Naturally hydrating and refreshing, cucumber adds volume and a crisp finish to the juice. English cucumbers are ideal and often come plastic-wrapped in the produce aisle.
• Green apple: Brings a tart sweetness that balances the earthy greens and boosts vitamin C intake. Green apples are best for juicing and are widely available in the fresh fruit section year-round.
• Fresh ginger: Adds a bold, zesty kick while supporting digestion and reducing inflammation. Look for firm, smooth ginger root in the produce section. A little goes a long way.
• Fennel bulb: Offers a light, sweet flavor with digestive benefits and a refreshing twist. Look for bulbs with bright fronds and firm texture in the produce section near root vegetables. Check out my guide on how to cut fennel perfectly.
• Lemon: A citrusy burst that lifts the flavor and enhances nutrient absorption. Choose firm, bright yellow lemons from the citrus display. Organic is best if blending the peel.

How to Make Green Juice Recipe in Blender

One of the best things about this green juice recipe is how incredibly easy it is to make. You don’t need any fancy skills or complicated prep. Making your own green juice at home is not only more cost-effective than store-bought options, but it also ensures you’re getting maximum freshness. Here’s the best green juice recipe by yours truly: 

1. Rinse all your vegetables and fruits thoroughly. Cut them into chunks on a cutting board for easier blending.
2. Add the chopped ingredients to your blender.

3. Blend on high speed until the mixture turns into a smooth, vibrant green texture.
4. Place a clean nut milk bag or a thin white cloth over a large jar or bowl. Pour the blended mixture into the cloth.

5. Squeeze the cloth or bag to separate the juice from the pulp. Take your time to get as much liquid out as possible.
6. Pour the juice through a fine mesh sieve (removes any lingering fibers) into a glass or bottle. 

Green Juice Variations

Want to make your green juice recipe a little sweeter, spicier, or even more nutrient-dense? These easy swaps and additions let you customize your juice to fit your taste, goals, or whatever you’ve got in the fridge, without losing that fresh, energizing vibe.

• Sweeter: Not a fan of green apples? Swap it for a sweeter variety like Fuji or Honeycrisp. Want to skip apples altogether? A handful of pineapple chunks adds natural sweetness. You can also check out my blog on how to cut pineapple. Try replacing lemon with half an orange or a few grapefruit segments. Citrus brightens up the flavor and adds a boost of vitamin C.
• Spicier: Like a little heat? Add a thin slice of fresh jalapeño to your juice. It pairs surprisingly well with pineapple or apple and gives your blend a bold, metabolism-boosting twist.
• Herbaceous: For a cooling, refreshing twist, toss in a few fresh mint leaves. It pairs especially well with cucumber and helps soothe digestion while adding a clean flavor.
• Upgraded: Want to level up your juice? Stir in a teaspoon of spirulina, chlorella, or wheatgrass powder. These superfoods pack extra antioxidants, minerals, and detoxifying benefits.

More Detox Recipes You’ll Love

Here are a few of my go-to detox blends that help me reset, recharge, and stay energized, no matter the season or schedule of the day:

• I whip up my Island Green Smoothie when I’m craving something tropical and hydrating. With spinach, banana, pineapple, and coconut water, it’s refreshing, and perfect for post-workout.
• For something bold and anti-inflammatory, I reach for my Tropical Detox Smoothie. It blends mango, ginger, lime, and turmeric into a sunny, digestion-supporting sip.
• When I need a serious nutrient boost, my Spirulina Smoothie comes to the rescue. It’s rich in chlorophyll, minerals, and plant protein, perfect for an energizing reset.
• And if my skin needs some extra love, I go for my Clear Skin Smoothie. It’s loaded with cucumber, lemon, parsley, and green apple to help flush toxins from the body.

If you make this green juice recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

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Blender Green Juice Recipe

This green juice recipe is hydrating, detoxifying and packed with nutrients to help you feel your best. With crisp cucumber, zesty ginger, and a hint of apple sweetness, it's the perfect blend of fresh and functional. It’s simple to make, tastes great, and doesn't require a juicer— just a blender.

Course Beverage, vegan

Cuisine detox, Plant-Based

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Calories 90kcal

Author Jen Hansard

Equipment

• high-speed blender
• Nut milk bag
• Fine mesh trainer

Ingredients

• 2 English cucumbers
• 1 lemon peeled
• 1 bunch kale about 4 cups
• 2 cups spinach
• 1 inch fresh ginger peeled
• 1 green apple
• ½ fennel bulb

Instructions

• Layer the veggies in the blender in the order above (putting cucumbers in first).
• Blend everything up on high speed in blender.
• Strain through a nut milk bag.
• Pour through a fine mesh sieve for one final strain before adding to cute little glass bottles to take green juice shots.

Notes

• Use organic produce when possible for the cleanest flavor.
• Don’t skip the ginger, it adds warmth and digestion support.
• For a sweeter juice, swap the green apple for Honeycrisp or add a few pineapple chunks.
• Drink within 24 hours for the most nutrients and best taste, yet can be stored up to 48 hours in the fridge in an airtight container.
• Keep leftover pulp to add to smoothies, soups, or compost!

Nutrition

Calories: 90kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.5g | Potassium: 550mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3800IU | Vitamin C: 45mg | Calcium: 80mg | Iron: 1.2mg

The post Blender Green Juice Recipe appeared first on Simple Green Smoothies.

There’s something undeniably nostalgic about ranch dressing. It’s the dip we grew up dunking pizza into, the secret sauce that made Thanksgiving veggie platters tolerable, and my go-to dressing for just about everything. But the bottled stuff? It’s often loaded with dairy, preservatives, and not-so-great oils. That’s where this vegan ranch dip comes in. It captures that same creamy, herby deliciousness— yet has cashew milk, vegan mayo and fresh herbs to elevate it to “rawkstar” status.

Why This Vegan Ranch Dip Rawks

Let’s be real, a lot of dairy-free dips fall flat, too watery, too bland, or packed with weird ingredients. Not in my kitchen! This vegan ranch recipe is creamy, crave-worthy, and secretly nourishing. Here’s why you’ll absolutely love it:

• Heart-healthy fats: This dip gets its luscious texture from ingredients like cashew milk and vegan mayo made with avocado or sunflower oil. These unsaturated fats are known to support heart health and reduce LDL (“bad”) cholesterol when used in place of saturated fats.
• Anti-inflammatory & antioxidant-rich: Fresh herbs like dill, parsley, and chives don’t just taste good, they also deliver antioxidants and anti-inflammatory compounds. Parsley, in particular, contains flavonoids and vitamin C, which can help fight free radicals and support immune health.
• Dairy-free & easy on digestion: Dairy can be tough on the gut, especially for the 65% of the global population who are lactose intolerant. This plant-based dip skips the dairy entirely, making it easier to digest.
• Versatile & meal-prep friendly: Use it as a dip for fresh veggies, a salad dressing, a sandwich spread, or even a drizzle for grain bowls. It stores well in the fridge for up to 7 days.
• Clean ingredients, big flavor: Made with real, whole-food ingredients, no preservatives, added sugars, or artificial flavors. It’s a nourishing alternative to store-bought ranch that actually tastes better.

Ingredients You’ll Need

This is the best vegan ranch dip that doesn’t require complicated ingredients to get a big, bold flavor. With just a few fridge and pantry staples, you can whip up a creamy, herb-packed dip that tastes just like the classic:

• Cashew milk: A smooth, dairy-free base that adds creaminess without overpowering the flavor. Look for unsweetened, plain cashew milk for best results. You can also check out my guide on how to make cashew milk.
• Vegan mayo: Brings that classic ranch richness and body. Choose a high-quality vegan mayo made with avocado or sunflower oil for a clean, neutral taste. I use Chosen Foods vegan mayo. You can find it in the condiment aisle at most grocery stores.
• Fresh dill: Essential for that bright, herby ranch flavor. Fresh dill adds a crisp, slightly grassy note that makes this dip truly stand out. Look for it in the produce section near other fresh herbs at any grocery store or farmer’s market.
• Dried parsley: Adds an earthy freshness and subtle bitterness that balances the creaminess. Easy to keep on hand and found in any spice aisle, it’s a simple way to add layered flavor.
• Chives: Mild and oniony chives provide a soft bite that complements the other herbs without overpowering them. Use fresh or freeze-dried if needed which you can find in the herbs section of the produce aisle.
• Apple cider vinegar: Provides a tangy kick that mimics the flavor of traditional buttermilk. It also supports digestion and helps preserve the dip. Look for raw, unfiltered ones in the vinegar or salad dressing aisle at most grocery stores.
• Spices: These pantry staples bring depth and warmth. Garlic and onion powders add umami, paprika gives a subtle smokiness and color, and sea salt with freshly ground black pepper ties everything together.

How to Make Vegan Ranch Dip

One of the best parts about this vegan ranch recipe? You don’t need a stove, blender, or any fancy equipment, just a bowl, a whisk, and a few minutes. Here’s exactly how to bring it all together:

1. Pour your cashew milk into a medium-sized bowl.
2. Add all your seasonings to the bowl: garlic and onion powder, paprika, dried parsley, salt, and black pepper. 

3. Fold in the freshly chopped dill and chives.
4. Pour in the apple cider vinegar.

5. Add in your vegan mayo.
6. Whisk the mixture until it becomes thick and creamy, with no lumps remaining.

Easy Swaps and Add-ins

One of the best things about this vegan ranch dip is it’s endlessly customizable. Whether you want to add more protein, extra creaminess, or a bold flavor twist, these easy swaps and creative add-ins let you make it your own:

• Tofu ranch: Swap vegan mayo for silken tofu to create a lower-fat, high-protein version with a smooth texture.
• Avocado ranch: Blend in half a ripe avocado for an ultra-creamy dip packed with heart-healthy fats and a fresh, buttery flavor. You can check out our blog to learn how to cut an avocado. 
• Spicy ranch: Add a dash of hot sauce, cayenne, or chipotle powder to bring a kick of heat that pairs perfectly with wraps or roasted veggies.
• Oil-free option: Skip the mayo and use soaked cashews or silken tofu for a whole-food, plant-based version with no added oil.
• Lemon-garlic twist: Add an extra squeeze of lemon juice and a pinch of grated garlic for a tangier variation.

More Vegan Dip Recipes You’ll Love

If you loved this vegan ranch dip and want to keep the flavor party going, you’re in for a treat. These delicious dips bring bold flavor and wholesome ingredients to your table:

• I whip up Chipotle Ranch Dressing when I’m craving something smoky, spicy, and totally crave-worthy. It’s perfect for tacos, bowls, or veggie dipping.
• For a rich and zesty touch, I make Garlic Lemon Aioli, it’s creamy, flavorful, and elevates everything from roasted veggies to sandwiches.
• My Citrus Tahini Dressing is a go-to when I want something bright and nutty to drizzle over salads or grain bowls.
• And for a smooth, dairy-free base that works with almost anything, I always keep Simple Cashew Cream on hand, it’s endlessly versatile and packed with plant-based goodness.

If you make this vegan ranch dip, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

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Creamy Vegan Ranch Dip

This vegan ranch dip is ultra-creamy, packed with dill, and completely dairy-free. Made with plant-based ingredients, it delivers that classic ranch flavor without any of the heaviness. Whether you're dunking fresh veggies, drizzling over salads, or slathering it on wraps and sandwiches, this dip is a crave-worthy, guilt-free upgrade to any dish.

Course Dip, Dressing Sauce

Cuisine Vegan

Diet Vegetarian

Prep Time 5 minutes minutes

Chill Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 90kcal

Author Jen Hansard

Equipment

• mixing bowl
• whisk
• measuring spoon

Ingredients

• ¼ cup cashew milk
• 1½ tsp apple cider vinegar
• 1½ cup vegan mayo
• ¼ tsp black pepper, ground
• 1 tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp paprika
• 1 tbsp dried parsley
• 1 tbsp fresh dill minced
• 1 tbsp chives minced

Instructions

• Pour unsweetened cashew milk into a medium bowl. This creates a smooth, dairy-free foundation that won’t overpower the herbs and spices.
• Whisk in garlic powder, onion powder, paprika, dried parsley, sea salt, and black pepper. These pantry staples layer in savory depth and classic ranch flavor.
• Fold in freshly chopped dill and chives, dill brings that signature ranch brightness, while chives add a gentle, oniony bite. Then stir in apple cider vinegar for a tangy, buttermilk-like kick.
• Add vegan mayo to bring it all together, giving the dip its rich, creamy texture. Whisk until the mixture is smooth and thick.

Notes

• For a thicker texture, reduce cashew milk or refrigerate longer.
• Want it pourable? Add more non-dairy milk and whisk again.
• The best flavor develops after sitting for at least 30 minutes.
• Store in the fridge for up to 1 week.

Nutrition

Calories: 90kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 150mg | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.3mg

The post Creamy Vegan Ranch Dip appeared first on Simple Green Smoothies.

If your kids are anything like mine, they love fruit and really love ice cream. Yet ice cream and I don’t really get along‚ I get the gurgles. So I’ve leaned into the non-dairy ice creams and feel so much better. Now, when I want a dessert that feels fun and indulgent—but was also something I felt good serving on a regular basis—I make this: the Vegan Banana Split. And let me tell you, it’s been a hit ever since!

This dessert recipe is a fresh, plant-based spin on the classic sundae—made with simple, wholesome ingredients you probably already have on hand. We’re talking a banana, a scoop (or three!) of creamy vegan ice cream, sweet strawberries, juicy blueberries, and the kind of toppings that make your kids feel like they’ve just been handed a dessert from their favorite ice cream shop.

Why You’ll Love It (and So Will Your Kids)

If your kiddos love fruit and ice cream as much as mine do, this recipe is an absolute must-try. Whip it up on a weekday, turn it into a weekend tradition, or surprise them with a special after-school treat. However you serve it, I hope it becomes a favorite in your house, too.

• No added guilt: It’s fruit-forward, dairy-free, and made with plant-based goodness.
• 5-minute prep: Because no parent has time for complicated dessert recipes.
• Customizable: Let your kids sprinkle on their own toppings—cacao nibs, cinnamon, a drizzle of vegan chocolate or caramel sauce, or even a dollop of whipped coconut cream.
• Nostalgic for you, exciting for them: It’s a classic reimagined in the healthiest (and still delicious!) way possible. I grew up eating this with my parents— yet I def used sprinkles and Hershey’s syrup. Child of the 80’s all the way!

Ingredient to Make Vegan Banana Split

Let your kids help build their banana split—this is where it gets fun! Slice the banana lengthwise, scoop the ice cream into the middle, top with berries, and let them sprinkle and swirl to their heart’s content. My tip? Keep a variety of toppings on hand and let them make it their own. Here’s some suggestions:

• Banana: Look for a ripe but firm banana—you want it sweet and spotty, but not too soft or mushy since it will be the base of your sundae. Bananas with a few brown speckles are perfect. Organic is great if available, especially since the peel is removed.
  
• Vegan Ice Cream: There are so many great options out there – I looooove Jeni’s Dairy-Free line. Go classic with vanilla, or get playful with Texas Sheet Cake (it’s amazing!) chocolate, strawberry, or even cookie dough.

• Strawberries and Blueberries: Buy fresh, in-season berries when you can for the best flavor and texture. If strawberries aren’t available, raspberries or chopped cherries work well too. Frozen berries can be used in a pinch, but thaw and pat them dry so they don’t make your dessert watery.
  
  Look for firm, brightly colored berries with no signs of bruising or mold. Organic is a good option for berries, which tend to be more pesticide-sensitive.
  
• Cacao Nibs: These crunchy bits of pure cacao add texture and a little chocolatey bite without any added sugar. You’ll find them in the baking or health food aisle at most grocery stores. A small bag goes a long way and they’re great for smoothie bowls too. You can also use basic chocolate chips too. Swap for mini vegan chocolate chips if your kids aren’t into the crunch of cacao nibs.
  
• Ground Cinnamon: Okay, this is def for the adults in the house. Cinnamon adds a warm, comforting touch and pairs beautifully with bananas and berries. A light dusting is all you need to elevate this banana split!

Kid-Friendly Vegan Desserts

Silky Vegan Ice Cream

Blackberry Coconut Sorbet

Chocolate Covered Banana Bites

Strawberry Vegan Milkshake

Dark Chocolate Covered Dates

3-Ingredient Banana Nice Cream

This Vegan Banana Split has become a go-to dessert in our home—not just because it’s quick and easy, but because it’s one of those magical recipes where healthy meets fun. It satisfies the sweet tooth, fuels them with real food, and brings a smile to their faces every time.

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Vegan Banana Split

Scoop into this refreshing Vegan Banana Split—a vibrant twist on the classic sundae. Sweet, ripe banana halves cradle creamy scoops of your favorite dairy-free ice cream, while juicy strawberries and plump blueberries add a burst of fresh flavor.

Course Dessert

Cuisine Plant-Based

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 176kcal

Author Jen Hansard

Ingredients

• 1 banana
• 3 scoops vegan ice cream
• ½ cup strawberries diced
• ½ cup blueberries
• cacao nibs for sprinkling
• ground cinnamon ground, for sprinkling

Instructions

• Peel and halve the banana lengthwise.
• Place in a shallow serving bowl or sundae dish so the banana halves open like a book.
• Place ice cream scoops down the center of the banana.
• Top with fresh berries. Sprinkle cacao nibs and cinnamon on top. Serve immediately.

Notes

• Other fruit can be substituted for the berries.
• Top with coconut whipped cream, a berry compote and/or a fudgy topping.
• Use the fresh berries of your choice. 

Nutrition

Calories: 176kcal | Carbohydrates: 44g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 596mg | Fiber: 6g | Sugar: 26g | Vitamin A: 138IU | Vitamin C: 60mg | Calcium: 27mg | Iron: 1mg

The post Vegan Banana Split appeared first on Simple Green Smoothies.

Have you heard about the Green Goddess Salad that went viral by Baked by Melissa? If not — get ready, because this salad became the internet sensation for good reason: it’s fresh, vibrant, crunchy, and packed with herby goodness. And of course, I had to give it my own little rawkstar twist.

In my “insanely tasty and good-for-you version”, I’ve:

• Added shaved fennel for an extra layer of crunch and a hint of sweetness (so refreshing!)
• Sprinkled in pepitas for a little satisfying crunch and a boost of healthy fats
• Included creamy avocado because, honestly, when does avocado not make everything better?
• Left out the nutritional yeast because I wanted to keep the flavors bright and not weighed down with a cheesy flavor. (I prefer nutritional yeast in my Kale Caesar Salad.)

The result? A super crisp, protein-rich, and seriously delicious salad that’s perfect for a spring reset, light lunches, or just whenever your body’s craving some serious green goodness.

Why this Recipe Rawks

Looking for a salad that feels more like a meal and less like a side dish? This green goddess salad has you covered. With layers of crisp napa cabbage, sweet fennel, crunchy cucumbers, and a zesty green dressing that ties everything together, it’s proof that a salad can be just as satisfying as your favorite comfort dish. Whether you’re plant-based or just trying to get more greens in, this bowl delivers serious flavor and texture in every bite.

Here’s why this salad works so well:

• Creamy and flavor-packed: The homemade cashew-avocado dressing is smooth, tangy, and full of bright, herby flavor. Cashews are a great source of healthy monounsaturated fats, which support heart health by lowering bad cholesterol (LDL) levels.
• Crunch in every bite: Thanks to napa cabbage, fennel, and cucumbers, this salad stays crisp and fresh. These veggies are high in fiber and water content, which can help keep you hydrated and support healthy digestion.
• Avocado: Avocados are known for their heart-healthy fats, particularly oleic acid, which is linked to reduced inflammation and improved cholesterol levels.
• Leafy greens: Spinach, basil, and cabbage are rich in vitamins A, C, and K, as well as minerals like iron and calcium. These nutrients are essential for maintaining healthy skin, boosting the immune system, and supporting bone health.
• Plant-Based protein: Toasted pumpkin seeds add protein, zinc, and a satisfying crunch. The protein in pepitas also supports muscle growth and repair, making them a great addition for those on plant-based diets.
• Dairy-free and vegan: The creamy texture comes from soaked cashews and ripe avocado—no dairy needed. By skipping dairy, this salad is both vegan and dairy-free.
• Make-ahead friendly: Prep the dressing and chop the veggies ahead of time for quick, easy meals all week long. This makes it easy to incorporate more nutritious meals into your routine without spending extra time in the kitchen.

Key Ingredients for Green Goddess Salad

You don’t need anything fancy to rawk this Green Goddess Salad — just a handful of fresh, vibrant ingredients that come together in the most magical way.

Think: crisp veggies, toasty seeds, and a bright, creamy dressing that makes every bite taste like springtime in a bowl. Simple, satisfying, and SO worth it.

Here’s what you’ll need — and why each ingredient truly matters for making this salad next-level delicious:

• Napa Cabbage: Light, crunchy, and perfect for soaking up the creamy dressing. Choose heads with crisp, fresh leaves. Find it at most grocery stores or Asian markets.
• Green Onions: These mild alliums add a fresh bite without overpowering the salad. Look for firm, bright green stalks that are available year-round in the produce section.
• Persian Cucumbers: These mini cucumbers are crisp, less watery, and have tender skin, no peeling necessary. Pick firm cucumbers with smooth skin. They are found in specialty produce or Mediterranean sections.
• Fennel: Adds a refreshing, slightly sweet anise flavor and extra texture. Look for firm bulbs with bright green fronds, often in the specialty produce section.
• Pepitas (Pumpkin Seeds): Toasted pepitas bring a nutty, savory crunch. Buy raw, unsalted pepitas and toast them yourself. Available in bulk or health food stores.
• Green Goddess Dressing: This dressing is a total game-changer — creamy, vibrant, and loaded with fresh flavor. The soaked cashews and avocado create a rich, silky texture without needing dairy, while basil, spinach, and tarragon pack it with bright, herbaceous goodness.

How to Make Viral TikTok Green Goddess Salad

This green goddess salad looks impressive, but it’s actually super simple to make. Inspired by the viral TikTok sensation, this version features vibrant flavors, fresh ingredients, and that creamy, herb-packed dressing that’s just impossible to resist. Once you taste it, you’ll see why it’s taken the internet by storm. My green goddess salad might look fancy, but it comes together in just a few easy steps:

1. Cover raw cashews in water and let them soak for at least 1 hour (or overnight). Drain and rinse before using for the smoothest dressing.
2. Combine the soaked cashews, avocado, olive oil, basil, spinach, tarragon, garlic, sea salt, and freshly ground black pepper in a blender.

3. Squeeze fresh lemon juice over the dressing ingredients to add a bright, zesty note.
4. Blend everything until completely smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated.

5. Pour the finished green goddess dressing into a bowl and set it aside while you prep the salad.
6. Finely chop napa cabbage into bite-sized pieces on a large cutting board.

7. Dice cucumbers, and thinly slice fennel and green onions. Keep the slices even for the best texture in every bite.
8. Add all the chopped veggies to a large mixing bowl.

9. Pour the creamy Green Goddess dressing over the salad and toss well until everything is evenly coated.
10. Sprinkle toasted pepitas on top for that perfect, nutty crunch.

Recipe Tips

Want to get a little creative with this green goddess salad? You can easily switch things up and make it your own with these fun and flavorful variations:

• Add Protein: For a heartier meal, try adding chickpeas, edamame, or grilled tofu. These options bring a satisfying texture and a boost of protein to make your salad more filling.
• Swap the Greens: If you prefer something different, kale, romaine, or arugula work perfectly as replacements for napa cabbage. Each adds its own unique flavor and texture to the mix.
• Nut-Free Dressing: If you need a nut-free option, swap cashews for soaked sunflower seeds in the dressing. They blend smoothly and provide a mild, creamy base without the nuts.
• No Fennel? Substitute shaved celery or radishes for fennel. Both options add a crisp, refreshing crunch with a touch of extra flavor.
• Spicy Vibes: Add a little heat by blending in a jalapeño or sprinkling chili flakes. These additions give the salad a spicy kick that balances the creamy dressing.

What to Serve with Green Goddess Salad

This green goddess salad recipe is a fresh, crunchy, flavor-packed addition to a variety of meals. Because it’s chopped so finely and coated in creamy dressing, it pairs beautifully with dippables, mains, and more:

• Tortilla Chips: The OG way to enjoy this salad! Scoop it up like a chunky salsa or guac. Pita chips or sturdy crackers work great too, just make sure they’re thick enough to handle the crunch. If you have extra chips, use ’em in my vegetarian tortilla soup.
• Flatbreads + Dips: Warm vegan flatbreads served with hummus or muhammara make a fun, shareable meal next to a bowl of green goddess salad.
• Grilled Veggie Skewers: Lightly season and char juicy zucchini, bell peppers, mushrooms, and cherry tomato skewers for a smoky companion to the bright, herby salad. Drizzle with tahini or chimichurri for extra flavor.
• Rice Bowls: Build a grain bowl with your favorite base (like jasmine rice, quinoa, or cauliflower rice), then top with green goddess chopped salad for an instant upgrade in flavor, texture, and nutrition.
• Soup + Salad Combo: Pair it with a warm bowl of my carrot ginger soup or vegan pumpkin soup for a comforting, balanced meal.

More Salad Recipes You’ll Love

If you love this flavor-packed salad, check out these next:

Winter Pear Salad

Crunchy Chickpea Salad

Marinated Celery Salad

Lemon Arugula Salad

Vegan Dill Potato Salad

Healthy Taco Salad Recipe

If you make this green goddess salad, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

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Upgraded Green Goddess Salad

This bright and crunchy green goddess salad recipe is bursting with herby flavor, creamy avocado-cashew dressing, toasted pepitas. Naturally vegan, protein-rich and full of fiber and antioxidants, it's a filling plant-based salad.

Course dinner, lunch

Cuisine salad, Vegan

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 461kcal

Author Jen Hansard

Equipment

• high-speed blender
• Large salad bowl
• sharp knife
• cutting board

Ingredients

• 4 cups napa cabbage finely diced
• 2 green onions finely sliced
• 2 persian cucumbers finely diced
• ½ head fennel thinly sliced
• ½ cup pepitas toasted w/ salt and pepper

Green Goddess Dressing

• ¼ cup raw cashews soaked in water for 1 hr (drained)
• 2 tbsp extra-virgin olive oil
• ¼ avocado
• 1 cup fresh basil
• 1 cup spinach
• 2 tbsp tarragon
• 2 garlic clove
• 2 lemons juiced
• ¼ teaspoon sea salt
• ⅛ tbsp black pepper, ground

Instructions

• Wash and chop cabbage, green onions, cucumbers and fennel with a sharp knife. Place in a large bowl and mix.
• In a blender, combine dressing ingredients and blend until smooth.
• Pour dressing on top of salad and mix well. Sprinkle pepitas seeds on top.

Notes

• Want it spicier? Add a jalapeño to the dressing or sprinkle chili flakes on top.
• Make it ahead: Store dressing and chopped veggies separately for freshness.
• Nut-free version: Swap cashews for soaked sunflower seeds in the dressing.
• Protein boost: Add a handful of chickpeas, hemp seeds, or tempeh strips.

Nutrition

Calories: 461kcal | Carbohydrates: 37g | Protein: 15g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Sodium: 362mg | Potassium: 1574mg | Fiber: 12g | Sugar: 10g | Vitamin A: 3139IU | Vitamin C: 123mg | Calcium: 331mg | Iron: 8mg

The post Upgraded Green Goddess Salad appeared first on Simple Green Smoothies.

Ever find yourself wanting something flavorful, healthy, and fast, but not just another salad or sandwich? My buffalo shredded tofu wrap is the perfect fusion of comfort food and plant-based goodness. Whether you’re a meal prep pro or new to tofu, this spicy wrap is easy to make, satisfying, and endlessly customizable. Plus, it’s high in protein, dairy-free, and totally delicious.

Why This Recipe Rawks

Let’s be real, some plant-based meals feel more like a side dish than something that actually fills you up. Not this one. This buffalo tofu wrap is spicy, satisfying, and secretly super nutritious. Here’s why you’ll love it:

• High in Plant-Based Protein: Tofu is a fantastic source of complete protein, containing all nine essential amino acids your body needs. It helps keep you full, supports muscle recovery, and fuels active lifestyles.
• Nutrient-Dense & Wholesome: This wrap is loaded with colorful veggies like romaine, carrots, cabbage, celery, and green onions, each bringing antioxidants, fiber, and essential vitamins (like A, C, and K) to the table.
• Bold & Spicy Flavor: Buffalo sauce delivers that craveable tang and heat, making every bite exciting. Plus, spicy food may temporarily boost metabolism and curb appetite.
• Great for Gut Health: Ingredients like cabbage and green onions naturally support digestion, and tofu is gentle on the stomach while being satisfying and low in saturated fat.
• Meal-Prep Friendly: Make the tofu ahead of time and store it in the fridge for up to 4 days. When hunger strikes, just build and roll!
• Dairy-Free & Vegan: You get all the creamy-crunchy comfort of a traditional wrap with none of the animal products, making it heart-healthy and better for the planet.

What Makes Tofu so Good for You

Tofu isn’t just a meat substitute. It’s a nutritional powerhouse with impressive health benefits. Versatile and protein-rich, tofu is:

• Rich in Protein: A complete plant-based protein with all nine essential amino acids.
• Low in Saturated Fat: Heart-healthy and cholesterol-free.
• Packed with Minerals: Great source of iron, calcium, magnesium, and phosphorus.
• Supports Bone Health: Especially when made with calcium sulfate.
• Versatile and Absorbent: It takes on whatever flavors you give it, hello, buffalo sauce!

Plus, tofu is a great fit for most diets: it’s gluten-free, low-carb, vegan, and budget-friendly.

Buffalo Shredded Tofu Wrap Ingredients

You only need a handful of simple, flavorful ingredients to create this spicy, satisfying plant-based shredded tofu wrap:

• Extra-Firm Tofu: Look for tofu labeled “extra-firm” or “super-firm” in the refrigerated section near produce or plant-based items. It holds up best for shredding and crisping.
• Avocado Oil: Avocado oil has a high smoke point, making it great for pan-frying. It gives the tofu a rich, clean finish without an overpowering taste.
• Seasonings: A bold blend of garlic powder, onion powder, paprika (smoked for depth, sweet for mildness), sea salt, and black pepper. Buy fresh, high-quality spices for best flavor.
• Frank’s RedHot Original Sauce: A go-to for classic buffalo flavor, tangy, spicy, and bold. Choose from original, mild, or extra hot depending on your heat preference. Look for it near the condiments or hot sauces at most grocery stores. 
• White Rice: A hearty, comforting base that balances out the heat and adds staying power.
• Wrap Veggies: A colorful combo of romaine, celery, red cabbage, green onions, and carrots that adds crunch, freshness, and a slightly sweet flavor, perfect for balancing the heat of the buffalo tofu.
• Avocado: Avocado is a creamy and rich ingredient that balances the spicy buffalo tofu with its buttery texture. Not sure how to prep it? Learn how to cut an avocado the easy way.
• Large Soft Tortillas: Flour tortillas are flexible and easy to wrap, but you can also use gluten-free or whole wheat wraps for added variety. You can also use corn tortillas and make tacos, like I did in my crispy potato tacos recipe.

How to Make Buffalo Shredded Tofu Wrap

This tofu wrap is surprisingly easy to make, even if you’re new to cooking with tofu. With just a few steps, you’ll have a bold, satisfying meal ready to go:

1. Grate pressed tofu into large shreds using a box grater or your hands. This gives it a hearty, meaty texture perfect for wraps.
2. Add the shredded tofu to a pan, then sprinkle in the garlic powder, onion powder, paprika, salt, and pepper. Pour in the hot sauce and stir until the tofu is evenly coated.

3. Assemble your wraps by layering cooked rice and buffalo tofu.
4. Add shredded romaine, celery, cabbage, carrots, green onion, and avocado. Roll and toast on a grill pan.

Easy Swaps and Add-Ins

The best thing about this vegan tofu wrap is its versatility. Whether you’re looking to switch up the flavor, add a little extra nutrition, or go low-carb, these easy swaps and creative add-ins let you make it your own:

• BBQ tofu wrap: Sub buffalo sauce for BBQ for a sweet, smoky twist.
• Wrap-free bowl: Skip the tortilla and serve it like my easy peasy healthy taco salad.
• Tempeh swap: Use shredded or sliced tempeh instead of tofu for a nuttier flavor and firmer bite.
• Add pickled onions or extra avocado: Bring in even more flavor and creaminess.
• Low-carb option: Skip the rice and use collard greens or large lettuce leaves to wrap it all up.

More Tofu Recipes You’ll Love

If you’re loving our buffalo tofu wrap, try these tasty tofu recipes next:

Crispy Vegan Chicken Nuggets

Healthy Breakfast Bowl

Austinite Vegan Tacos

Plant-Based Juneteenth Food

If you make this buffalo shredded tofu wrap, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

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Buffalo Shredded Tofu Wrap

This buffalo shredded tofu wrap is the ultimate comfort food-meets-clean eating combo. It is packed with protein, tossed in tangy buffalo sauce, and loaded into a tortilla with crisp veggies and creamy avocado.

Course dinner, lunch

Cuisine Vegan

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 410kcal

Author Jen Hansard

Equipment

• skillet
• box grater
• cutting board
• grill pan
• knife

Ingredients

• ⅓ cup uncooked white rice
• 14 oz extra firm tofu 1 block, pressed
• 1 tbsp avocado oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• sea salt, unrefined to taste
• black pepper, ground to taste
• ⅓ cup Franks Original Hot Sauce
• 1½ cups romaine lettuce shredded
• ¼ cup celery thinly diced
• ½ cup red cabbage shredded
• 2 green onion sliced
• ¼ cup shredded carrots
• 1 avocado sliced
• 4 large flour tortillas

Instructions

• Cook the rice according to the package instructions. When done, fluff and set it aside.
• Next, grate the tofu into large shreds.
• Heat the oil in a sauté pan over medium-high heat and add the tofu, garlic, and smoked paprika. Cook for 4 – 5 minutes.
• Then add the Hot Sauce sauce. Cook for another 1 – 2 minutes and take it off the heat.
• Assemble the wraps with cooked rice in the middle, then topping it with the tofu, lettuce, celery, green onion, carrots and avocado.
• Wrap it up and toast it in a grill pan.

Notes

• Make it ahead: Prep the tofu filling up to 3 days in advance and store in the fridge. Assemble wraps fresh when ready to eat.
• Low-carb version: Skip the tortilla and serve the filling over a bed of leafy greens or in lettuce cups.
• Heat level: Use more or less hot sauce based on your spice tolerance, Frank’s mild is great for a gentler kick!
• Extra protein boost: Add hemp seeds, chopped walnuts, or a spoonful of hummus inside the wrap.

Nutrition

Calories: 410kcal | Carbohydrates: 43g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Sodium: 590mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 12mg | Calcium: 300mg | Iron: 3.5mg

The post Buffalo Shredded Tofu Wrap appeared first on Simple Green Smoothies.

These homemade tamarind straws are a simple yet spectacular way to elevate any beverage. Ditch the boring straws and get creative with your next tropical smoothie or mangonada! Dive into the delicious world of tamarind sticks (aka: straws), guaranteed to add a zesty kick to your next blend.

Why these Tamarind Straws Rawk

• Unique flavor: The combination of tangy tamarind, sweet date, and zesty-spicy Tajín is an explosion of flavor that will tantalize your taste buds.
• Fun and festive: They add a playful and exciting element to any drink, making them perfect for parties or just a little everyday indulgence.
• Easy to make: With just three main ingredients and a few simple steps, anyone can create these flavorful straws.
• Customizable: You can easily adjust the sweetness and spice level to your liking.

Ingredients You’ll Need

This simple tamarind stick recipe uses just a few ingredients and takes mere minutes to whip up. Get ready to transform any ordinary beverage into a spectacular adventure in each sip!

• Date syrup (for a touch of natural sweetness and stickiness)
• Tamarind paste (the star of the show, bringing that signature tang)
• Tajín seasoning (the perfect blend of chili, lime, and salt for a spicy-citrusy finish)
• Your choice of straws (paper, metal, or reusable plastic all work great!)

How to Make Homemade Tamarind Straws

I was honestly shocked at how easy these were to make AND how delicious they were. Follow along to make your own tamarind straws for your next party and wow your friends!

Mix it Up: In your small bowl, combine the date syrup and tamarind paste. Stir them together thoroughly until you have a smooth, slightly sticky mixture. The date syrup helps to balance the tartness of the tamarind and acts as a natural adhesive.

Coat Your Straw: Hold your straw like a stick and carefully coat the top third with the tamarind paste mixture. Don’t go too high up the straw – you want a comfortable place to hold it without getting sticky fingers.

Roll in the Goodness: Now for the magic! Pour a generous amount of Tajín seasoning onto your plate or shallow dish. Take the coated end of your straw and gently roll it in the Tajín, ensuring it’s completely covered in the vibrant red spice. Press lightly to help the Tajín adhere to the tamarind paste.

Wait 20 minutes: While you “can” use your tamarind straws immediately, letting them sit for a few minutes can help the Tajín adhere even better. Pop into a smoothie or a Mexican mangonada.

Tips and Tricks for Tamarind Stick Success

• Adjust the sweetness: If you prefer a sweeter straw, feel free to add a little more date syrup. You could also experiment with adding coconut sugar to the Tajín seasoning.
• Spice it up (or down): If you’re not a huge fan of spice, you can use a milder chili powder or even a blend of salt and lime zest instead of Tajín. For the adventurous, try a spicier chili blend!
• Straw selection matters: While any straw will work, paper straws might become a little soggy if left in a drink for a very long time. Metal or reusable plastic straws are great for durability.
• Make ahead: You can prepare these tamarind straws a little in advance. Store them in an airtight container at room temperature. Just be aware that the Tajín might absorb some moisture over time.

Drinks to use with Tamarind Straws

Crazy Good Mangonada Recipe (Chamoyada)

Fat-Burning Smoothies for Weight Loss

Easy Strawberry Mango Smoothie

Vegan Tropical Smoothie

Ready to give these tamarind straws a try? Let me know what you think in the comments below. Make sure to include what drinks you’ll be pairing with your tangy and spicy sticks! Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

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Homemade Tamarind Straws

Learn how to make homemade tamarind straws by coating a straw with a mixture of date syrup and tamarind paste, then rolling it in Tajín seasoning. It's a fun and flavorful way to elevate a beverage.

Course Beverage, Smoothie

Cuisine Mexican-Inspired

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 straws

Calories 23kcal

Author Jen Hansard

Cost $5

Equipment

• 1 mixing bowl
• 4 stainless steel straws

Ingredients

• 1 tbsp date syrup
• 1 tbsp tamarind paste
• 4 tbsp Tajín

Instructions

• Mix: In a small bowl, stir together date syrup and tamarind paste until smooth.
• Coat: Cover the top third of your straw with the mixture, leaving space to hold it cleanly.
• Roll: Roll the coated end in Tajín on a plate, pressing gently to help it stick.
• Set: Let sit for 20 minutes to set, then enjoy in a smoothie or mangonada.

Nutrition

Calories: 23kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.1mg

The post Homemade Tamarind Straws appeared first on Simple Green Smoothies.

Ever find yourself tossing out lemon peels after squeezing fresh juice? Stop right there! Instead of wasting those vibrant citrus rinds, turn them into a chewy, sweet-tart candied lemon peel treat. It’s a simple, old-fashioned recipe that transforms something often discarded into a delicious snack, cocktail garnish, or baking ingredient.

Not only is it easy to make, but this candied lemon peels recipe also has a long shelf life, making it perfect for meal prep, gifting, or just having on hand when you need a little something sweet. Plus, it’s a great way to reduce food waste while enjoying a homemade treat!

Why This Recipe Rawks

This candied lemon peel recipe isn’t just tasty—it’s incredibly practical and surprisingly versatile. Here’s why you’ll love making it:

• Reduces waste: Gives leftover lemon peels a second life instead of tossing them.
• Easy to make: Just a few simple ingredients and minimal effort.
• Versatile: Use it for baking, cocktails, snacking, or as a homemade gift.
• Long shelf life: When stored properly, candied lemon peel stays fresh for weeks.

Candied Lemon Peel Ingredients

You only need two ingredients to make candied lemon peels (plus water). That’s it! If you prefer a more natural version, you can swap granulated sugar for honey, maple syrup, or coconut sugar or get more ideas from my list of the best natural sweeteners.

• Lemon peels: You will need the peel of four to five lemons for this recipe. I like to use organic ones to make sure there are no pesticides in the skins.
• Granulated sugar. The sugar gives the lemon peels their sweet flavor, but it doesn’t overpower their naturally tangy citrus flavor. You can swap the sugar for date sugar or coconut sugar if you want a less processed option.

How to Make Candied Lemon Peel

Making candied lemon peel is easier than you think! Just follow these simple steps:

1. Cut the peel into four or more vertical segments, keeping some of the pith, then slice into 1/4-inch wide strips.
2. Boil 1 cup of water with 2 cups of sugar in a pot until the sugar dissolves. Simmer the lemon peels in the syrup over low heat for 45-60 minutes.

3. Coat the hot, wet peels in sugar by tossing them in a bowl or shaking them in a ziplock bag.
4. Let dry on a wire rack for several hours until the peels are firm and no longer sticky.

Health Benefits of Lemon Peels

Lemon peels aren’t just a flavorful addition to recipes. They’re packed with powerful nutrients that can benefit your health in surprising ways! Here’s why you can enjoy this lemon peel candy:

• High in Vitamin C: Lemon peels are rich in vitamin C, which helps strengthen the immune system, promotes healthy skin, and supports collagen production for a youthful glow.
• Rich in fiber: With a good amount of dietary fiber, lemon peels aid digestion, support gut health, and help regulate blood sugar levels, keeping you fuller for longer.
• Loaded with antioxidants: Packed with flavonoids and polyphenols, lemon peels help fight inflammation, combat free radicals, and reduce oxidative stress, which may lower the risk of chronic diseases.
• Contains essential oils: Natural compounds like limonene and citral found in lemon peels have antimicrobial properties, helping to fight bacteria, while also offering mood-boosting and stress-relieving benefits.
• Good source of minerals: Lemon peels provide essential minerals like calcium and potassium, which contribute to strong bones, proper muscle function, and a healthy heart.

Easy Swaps and Add-ins

Want to switch things up in a recipe for candied lemon peel? Here are some fun variations you can try :

• Swap lemons: Try a different citrus flavor by using orange or grapefruits. 
• Swap refined sugar: Use honey or coconut sugar instead of refined sugar for a healthier option in your candied lemon peel. 
• Add spice: Add cinnamon, cloves, rosemary, vanilla bean or nutmeg to the sugar syrup for a subtle depth of flavor that makes your candied lemon peel even more special.
• Add chocolate: Dip the candied peels in melted dark chocolate for a decadent treat.

More Lemon Recipes You’ll Love

If you can’t get enough lemon in your life, here’s 4 more recipes to enjoy!

Lemon Fat Bombs

Ginger Lemon Honey Tea

Perfect Lemon Smoothie

Fresh Lemon Vinaigrette

If you make this Candied Lemon Peel, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

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Sweet Candied Lemon Peel

Candied lemon peel is a deliciously sweet and tart treat that adds a burst of citrus flavor to baked goods, desserts, and even cocktails. With just a few simple ingredients, you can transform leftover lemon peels into a chewy, flavorful snack that keeps fresh for weeks.

Course Dessert, Snack

Cuisine homemade

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Drying Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 4

Calories 80kcal

Author Jen Hansard

Equipment

• sharp knife
• Medium saucepan
• Citrus squeezer
• Slotted spoon
• Wire rack
• Mixing bowl or ziplock bag

Ingredients

• 5 lemons
• 2 cups sugar
• 1 cup water
• Fine granulated sugar for coating

Instructions

• Slice both ends of the lemon. Cut the peel on each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. Keep some of the pith. Slice the peels into 1/4 inch wide strips.
• Boil the peels in a pot of water for 15 minutes. Drain in a colander, rinse and then drain again.
• Repeat the blanching process two more times to reduce the bitter flavor from the peels.
• Add 1 cup of fresh water and 2 cups sugar to a pot and bring to a boil, until the sugar is dissolved. Add the lemon peels, reduce the heat to low and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy.
• Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.

Notes

• For a less bitter peel, scrape off some of the white pith before candying.
• Want extra flavor? Add vanilla bean, cinnamon, or fresh ginger to the sugar syrup.
• For a chocolate twist, dip the dried peels in melted dark chocolate and let them set before enjoying.

Store properly! Keep candied lemon peel in an airtight container at room temperature for up to a month or refrigerate for up to three months.

Nutrition

Calories: 80kcal | Carbohydrates: 21g | Fiber: 1g | Sugar: 20g | Vitamin C: 5mg | Calcium: 10mg

The post Candied Lemon Peel appeared first on Simple Green Smoothies.

If you’ve ever been curious (or scared!) about spirulina, you’re not alone! This nutrient-packed algae is a potent energy booster, detoxifier, and immunity enhancer. But let’s be real, it doesn’t taste great on its own. That’s why this spirulina smoothie recipe is a game-changer.

By blending spirulina with naturally sweet fruits and a creamy base, we mask its strong, earthy taste while keeping all the incredible health benefits intact. Whether you’re new to superfoods or a smoothie pro, this easy spirulina smoothie recipe is a great way to add more plant-based superfoods to your diet.

Why This Spirulina Smoothie Rawks

This spirulina smoothie is the perfect blend of nutrition, superfoods and flavor! It’s packed with superfoods, naturally energizing, and incredibly easy to make. What makes spirulina so special? Let’s break it down:

• Protein-rich: Spirulina is 60-70% protein, making it an excellent plant-based protein source for muscle recovery and sustained energy.
• Detoxifying & alkalizing: Helps remove toxins from the body while supporting gut health and maintaining a balanced pH level.
• Natural energy boost: No caffeine needed! The iron and B vitamins in spirulina help combat fatigue and keep you feeling energized all day.
• Immune-boosting: Loaded with antioxidants, this smoothie helps fight inflammation and supports a strong immune system.
• Gut-friendly goodness: Spirulina contains prebiotics that nourish healthy gut bacteria, promoting better digestion and overall wellness.

Ingredients You’ll Need 

Making this nutrient-rich spirulina smoothie is simple. Aside for the spirulina, the recipe just calls for a few wholesome, healthy ingredients you can find at most grocery stores, ensuring a simple and nutritious blend:

• Spirulina Powder: The superfood star of this smoothie! This is the brand of organic spirulina powder that I purchase. You can also find it at health stores, or Whole Foods for the best purity and flavor.
• Baby spinach: A dose of this mild leafy green adds fiber, vitamins, and essential minerals. Plus, it blends seamlessly without affecting the flavor.
• Coconut Water: A hydrating base that enhances texture. Coconut water provides electrolytes.
• Frozen Pineapple: The perfect natural sweeteners that help mask spirulina’s strong taste. Use frozen fruit for a thicker, more refreshing smoothie. Or, if you’re using a whole fresh pineapple, check out my guide on how to cut pineapple.
• Orange: Adds a citrusy brightness and extra vitamin C, balancing spirulina powder’s earthy notes. I like to use fresh or frozen orange segments.
• Mango: A tropical twist that enhances sweetness and creaminess. Frozen mango makes the smoothie smoother and naturally sweet. If you want to cut your own fresh mango, learn how to cut a mango.

How to Make a Spirulina Smoothie

Making a spirulina smoothie is quick, easy, and only takes a few minutes! The key to a great-tasting smoothie is layering your ingredients properly and balancing the flavors. Follow these simple steps to create a creamy, nutrient-packed spirulina smoothie:

1. Peel the orange and remove any seeds. Measure out the frozen mango, frozen pineapple, spinach, spirulina, and coconut water.
2. Pour the coconut water into the blender first, followed by the spinach, orange, frozen mango, frozen pineapple, and spirulina.

3. Start on a low setting, then gradually increase to high speed.
4. Blend for about 30–60 seconds or until the smoothie is creamy and well combined.

5. Add a little more coconut water if the smoothie is too thick and blend again. If it’s too thin, add a few ice cubes and blend until smooth.
6. Pour the smoothie into a glass and drink immediately for a refreshing, nutrient-packed start to your day.

Easy Swaps and Add-Ins

Want to customize your spirulina smoothie? Feel free to experiment with different ingredients. Some simple substitutions can easily transform this smoothie to perfectly suit your personal preferences.

• Swap coconut water: Swap it for almond milk, coconut milk, oat milk, or regular water for a different flavor and texture. Check out my blog on the best almond milk brands to buy or my tutorial on how to make oat milk at home.
• Swap fresh spinach: Kale, Swiss chard, or romaine lettuce work just as well. My leafy greens guide goes into detail on all these leafy green goodies.
• Add sweetness: Add half a banana, a few dates, or a drizzle of honey or maple syrup.
• Add homemade protein powder: Add a scoop of plant-based protein powder or a tablespoon of nut butter for extra sustenance.

More Recipes to Add Spirulina

Try these delicious and nutrient-packed options you can use with spirulina powder. They’re bursting with flavor (which helps mask the spirulina taste) and will leave you feeling energized.

Glowing Green Smoothie

3-Ingredient Banana Nice Cream

Pineapple Mint Smoothie

Chia Seed Smoothie

Carrot Tops Smoothie

Immune-Boosting Smoothie Recipe

If you make this Tropical Spirulina Smoothie, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

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Tropical Spirulina Smoothie

Fuel your day with this vibrant, tasty spirulina smoothie recipe. Bursting with superfoods, cleansing greens, and antioxidant-rich ingredients, this superfood blend is a delicious way to jumpstart your morning, recharge after a workout, or crush that afternoon slump.

Course Breakfast, Smoothie

Cuisine Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 180kcal

Author Jen Hansard

Equipment

• high-speed blender
• Measuring spoons
• measuring cups

Ingredients

• 1 orange
• 1 cup mango frozen
• ½ cup spinach
• ½ cup pineapple frozen
• 1 ½ tsp spirulina
• 1 cup coconut water

Instructions

• Prepare the ingredients – Peel the orange and remove any seeds. Measure out the frozen mango, frozen pineapple, spinach, spirulina, and coconut water.
• Add to the blender – Pour the coconut water into the blender first, followed by the spinach, orange, frozen mango, frozen pineapple, and spirulina.
• Blend until smooth – Start on a low setting, then gradually increase to high speed. Blend for about 30–60 seconds or until the smoothie is creamy and well combined.
• Adjust consistency – If it’s too thick, add a little more coconut water and blend again. If it’s too thin, add a few ice cubes and blend until smooth.
• Serve and enjoy – Pour into a glass and enjoy immediately for a refreshing, nutrient-packed start to your day!

Notes

• New to spirulina? Start with ½ teaspoon and gradually increase as you get used to the taste.
• Still taste the spirulina? Add 1–2 teaspoons of lemon juice to cut the earthy spirulina flavor.
• For a thicker smoothie, add a frozen banana or ½ cup ice.
• Need more protein? Blend in a scoop of plant-based protein powder or try making my homemade protein powder recipe

Nutrition

Calories: 180kcal | Carbohydrates: 35g | Protein: 5g | Fat: 3g | Fiber: 6g | Sugar: 18g | Calcium: 50mg | Iron: 3mg

The post Tropical Spirulina Smoothie appeared first on Simple Green Smoothies.

If you’re looking for a naturally sweet, wholesome dessert, these dark chocolate covered dates are a must-try! Think of them as a healthier version of a Snickers bar, thanks to their chewy, caramel-like texture and nutty filling. Perfect for a quick energy boost to get you through the 2pm lull or energize you during a long hike or run.

I love Medjool dates. They are truly nature’s candy, packed with natural sweetness, fiber, and essential nutrients. When stuffed with creamy nut butter and slathered in rich dark chocolate, they are next level. If you love milk chocolate, peanut butter, coconut butter or even wanna sneak a pecan into the middle— you can totally customize this recipe! It’s sooooo easy to make these chocolate covered dates your own!

Why This Recipe Rawks

Ready to forget those sugary, processed energy bars. We’re talking real, whole-food goodness packed into a bite-sized treat. Here’s why I’m obsessed with this recipe:

• Portable power-up: Think of Medjool dates as nature’s little energy bombs! Seriously, these guys are loaded with fiber, which keeps your digestion humming along smoothly—no more day tummy troubles. Plus, they’re bursting with natural sugars, giving you that quick, clean energy boost you need for hiking, biking, or just surviving a busy day.
• Indulgent BUT with benefits: Dark chocolate isn’t just a sweet treat. It’s packed with antioxidants—those amazing compounds that keep your heart happy and your blood flowing strong. And guess what? It can even give your brain a little boost and lift your mood! Plus, it’s the sophisticated choice, with less sugar than its milk chocolate cousin.
• Creamy, dreamy goodness: To take these Dark Chocolate Covered Dates to the next level, we’re adding a dollop of creamy almond butter. It’s loaded with healthy fats that keep you feeling full and satisfied, so you can focus on your goals, not your hunger pangs. And don’t forget the protein! It’s essential for building and maintaining those muscles you need for an active life.

Chocolate Covered Dates Ingredients

As simple as this recipe is to make, you wouldn’t know it from the elevated taste. The magic of chocolate covered dates comes from just a few simple ingredients, each adding its own irresistible touch:

• Dates: Medjool dates work best because they’re naturally soft, chewy, and caramel-like. Look for fresh, plump dates for the best texture.
• Almond butter: Choose natural almond butter with minimal ingredients for a creamy, nutty filling. My favorite of all time is Barney’s Smooth Almond Butter. Feel free to swap with peanut or cashew butter. Want to make your own nut butters at home? Check out my guide on Homemade Nut Butter.
• Dark chocolate: Use high-quality dark chocolate (at least 70% cacao) for a rich, deep flavor. Opt for dairy-free chocolate if needed.
• Coarse sea salt: I cannot stress enough how much a little coarse sea salt elevates these dates. It elevates all the flavors in the dates. Plus, if you Unrefined Flaky Sea Salt, you also get trace minerals thanks to their gentle extraction process.

How to Make Chocolate Covered Dates

Making dark chocolate covered dates is quick, easy, and requires just a few simple ingredients. You’ll need a baking sheet lined with parchment paper, a knife for slicing the dates, and a microwave or stovetop to melt the chocolate. These naturally sweet treats come together in minutes and set in the fridge or freezer—perfect for a wholesome snack or dessert!

1. Cut a slit in each date lengthwise and remove the pit.
2. Spoon a small amount of almond butter into each date and place it on a baking sheet or shallow dish lined with parchment paper. Repeat for all dates.

3. Melt dark chocolate in microwave for 30 seconds. Stir, then continue heating in 15-second intervals, until fully melted. Alternatively you can use the double boiler method and melt the chocolate on the stovetop.
4. Dip each date halfway into the melted chocolate, letting excess chocolate drip off. Place back on the baking sheet or dish and sprinkle with coarse sea salt. Refrigerate for about an hour or until the chocolate hardens. Once set, enjoy immediately or store in an airtight container for later!

Recipe Swaps and Add-Ins

Looking to mix things up? There are plenty of fun ways to customize these chocolate-dipped dates to suit your taste or dietary needs! Whether you’re craving a different chocolate coating, an allergy-friendly alternative, or an extra touch of indulgence, try these easy swaps and add-ins:

• Swap chocolate: Use dairy-free dark chocolate to keep this recipe vegan-friendly.
• Swap almond butter: To make this chocolate covered dates recipe allergy-friendly use tahini or sunflower seed butter to make these allergy-friendly.
• Add more chocolate: Drizzle with white chocolate or sprinkle with cacao nibs for a gourmet touch.
• Add coconut: Stuff the dates with shredded coconut and nuts for a tropical-inspired treat.

Gifting Chocolate Covered Dates

Homemade chocolate covered dates make a thoughtful and delicious gift. I promise your friends will appreciate it soooo much! Their rich, caramel-like sweetness paired with velvety dark chocolate feels indulgent yet wholesome.

• Find a cute tin: Arrange in a decorative tin or gift box lined with parchment paper for a polished, gourmet look.
• Customize flavors: Drizzle with white chocolate, roll in shredded coconut, or add a sprinkle of cacao nibs for a unique touch.
• Make-ahead: Store in an airtight container in the fridge for up to two weeks, making them perfect for stress-free, advance gifting!

More Recipes with Dates

5-Ingredient Date Caramel

Peanut Butter Fudge

Cinnamon Date Smoothie

Rich Coffee Smoothie

If you make this Chocolate Covered Dates Recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

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Dark Chocolate Covered Dates

These dark chocolate covered dates are a naturally sweet, indulgent treat with a rich, caramel-like texture. Quick and easy to make, they’re filled with creamy almond butter, dipped in velvety dark chocolate, and ready in minutes—perfect for a satisfying snack or guilt-free dessert!

Course Dessert

Cuisine healthy

Diet Gluten Free

Prep Time 10 minutes minutes

Chill 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 150kcal

Author Jen Hansard

Equipment

• sharp knife
• small spoon
• microwave-safe bowl
• fork
• parchment paper

Ingredients

• 12 dates Pitted
• ¼ cup almond butter
• ⅓ cup dark chocolate chopped
• ⅛ tsp sea salt, unrefined

Instructions

• Line a baking sheet with parchment paper (or any shallow dish that you can fit in your freezer or fridge)
• Cut a slit in each date, lengthwise. Spoon almond butter into date, then place on plate. Repeat for each date.
• Melt chocolate in the microwave (start with 30 seconds, stir, then heat in 15 second intervals and stir until fully melted).
• Dip dates halfway in the melted chocolate, then place back on plate and sprinkle with sea salt. Repeat for each date.
• Place in freezer or fridge until chocolate is set (about 15-45 min)

Notes

• Each serving is 3 dates.
• For a silkier chocolate coating, stir in a teaspoon of coconut oil while melting the chocolate.
• Short on time? Pop them in the freezer— it’s much quicker than the fridge.
• Experiment with fillings! Try dates with peanut butter, tahini, or crushed nuts for variety.
• Make them extra indulgent by drizzling with white chocolate or rolling them in shredded coconut.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Fiber: 3g | Sugar: 16g | Calcium: 20mg | Iron: 1mg

The post Dark Chocolate Covered Dates appeared first on Simple Green Smoothies.

Let’s be honest, who doesn’t love a good chicken nugget? That perfect blend of crispy exterior and tender, savory interior is pure comfort food— esp from Chick-Fil-A. But what if you could have all that deliciousness, completely plant-based? Enter: the ultimate vegan chicken nuggets, a recipe guaranteed to blow your mind (and your tastebuds!) thanks to the marinated tofu magic I’ve perfected.

Forget bland tofu. We’re talking about nuggets so flavorful and satisfying, you’ll be making them on repeat. The secret? We’re not just cutting tofu; we’re marinated it over night and tearing it! This creates those glorious, craggily edges that are essential for maximum crispiness and sauce-grabbing power. Imagine sinking your teeth into a golden, crunchy nugget, the savory flavors exploding in your mouth – that’s what we’re aiming for!

Ingredients You’ll Need

• Extra firm tofu: Make sure it’s “extra firm” for the best texture in nuggets. If you don’t have time to press it overnight, you can press it for at least 30 minutes using a tofu press or by placing it between two plates with a heavy object on top.
• Pickle juice: Buy a jar of your fav pickles and use the juice from that.
• Cashew milk: Unsweetened cashew milk is typically preferred for savory recipes.
• All-purpose flour: You can swap with gluten-free 1:1 flour if you are sensitive to gluten.
• Panko breadcrumbs: Panko breadcrumbs are larger and flakier than regular breadcrumbs, giving the nuggets a crispier texture.  
• Nutritional yeast: Nutritional yeast has a cheesy, savory flavor that adds depth to the nuggets.  

How to Make Vegan Chicken Nuggets

1. Press your extra-firm tofu overnight (or wrap with clean towels and press between two wood cutting boards for speed edition). The goal is to get as much liquid from the tofu out so it can soak up our flavor-packed marinade.
2. Tear (don’t cut) the pressed tofu into 1-inch cubes and put them in a bowl. These don’t have to be exact, yet they will cook more evenly if they are roughly the same size. Tearing the tofu creates a jagged edge which helps them crisp up better (think Chick-fil-a style nuggets instead of McDonalds).

3. Pour the pickle juice, water, garlic powder and onion powder over the tofu. This adds a tangy, zesty punch that permeates every bite and finishes with a deeply savory base. Cover and let sit for 20 minutes. You can also marinate overnight for the most flavor-packed edition.
4. Drain the tofu. In a shallow dish combine the cashew milk and lemon juice. A simple batter of cashew milk and lemon juice provides a creamy, yet light coating. This ensures the breading sticks perfectly and adds a subtle zing that balances the richness.
5. In a second dish combine the flour and sea salt, and in a third dish combine breadcrumbs, nutritional yeast, garlic powder, paprika, black pepper and salt. This isn’t your average breading. We’re talking panko for ultimate crunch, nutritional yeast for cheesy umami, smoked paprika for a warm, smoky sweetness, and plenty of garlic for that irresistible savory depth. This combination creates a texture and flavor that’s truly addictive.

6. Dip the tofu into the milk mixture then shake off the excess. Coat in the flour, dip into the milk again, then cover in the breadcrumb mixture. Transfer to the tray and repeat with all the tofu pieces.

7. Once all the tofu nuggets are covered and on the tray, make sure to spread them out so they aren’t touching. Spray or brush the pieces with cooking spray or olive oil and bake 25-30 minutes at 425°F, flipping half way through.
8. Remove from oven and let sit for 5 minutes before eating with your favorite dipping sauces.

Cooking Tips and Tricks for Nugget Perfection

These vegan chicken nuggets are more than just a plant-based alternative; they’re a delicious, satisfying meal that everyone will love. Get ready to impress your friends and family with your newfound nugget mastery! Here’s some tips to help you succeed:

• Don’t skip the pressing! This removes excess water and ensures a firm, crispy nugget.
• Tearing is key! Creates maximum surface area for crispiness.
• Air-frying is your friend! For an extra crispy, healthy option.
• Experiment with dipping sauces! From classic ketchup to chipotle ranch dressing, the possibilities are endless.
• Make a big batch! These nuggets are perfect for meal prep and reheat beautifully.

Suggested Side dishes

Try some of these vegan dishes to serve with the tofu chicken nuggets:

Best Baked Potato Wedges

Crispy Avocado Fries

Vegan Dill Potato Salad

Simple Skillet Green Beans

Crunchy Carrot Salad

Cold Noodle Salad with Thai Peanut Sauce

If you make my Vegan Chicken Nuggets, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

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Crispy Vegan Chicken Nuggets

These vegan chicken nuggets are packed with flavor and have an amazing crunch. The tofu is soaked in a tangy pickle juice brine infused with garlic and onion to give the inside so much flavor. The batter has smoked paprika and garlic to deliver a smoky, umami-rich crunch that elevates the nuggets to irresistible levels.

Course Appetizer, Entree, Side Dish

Cuisine Plant-Based, Vegan

Diet Vegan, Vegetarian

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 283kcal

Author Jen Hansard

Equipment

• oven

Ingredients

• 1 block extra firm tofu pressed overnight

For Brine

• ½ cup pickle juice
• ¼ cup water
• 1 tbsp garlic powder
• 1 tsp onion powder

For Batter

• ¾ cup cashew milk unsweetened
• 1 tsp lemon juice
• 1 cup all-purpose flour
• ¼ tsp sea salt, unrefined

For Breading

• 1 cup panko breadcrumbs
• 3 tbsp nutritional yeast
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp black pepper, ground
• ¼ tsp sea salt, unrefined
• extra-virgin olive oil

Instructions

• Tear the pressed tofu into 1-inch cubes (the smaller the better crunch!). Place in a large bowl.
• Pour the pickle juice, water, garlic powder and onion powder overtop the tofu. Cover and let sit for 20 minutes up to overnight.
• Preheat oven to 425 degrees F. Line a tray with parchment paper while the tofu is marinating.
• Drain the tofu. In a shallow dish, combine cashew milk and lemon juice.
• In a second dish, combine flour and sea salt. In a third dish, combine bread crumbs, nutritional yeast, garlic powder, paprika, black pepper and salt.
• Dip the tofu into the milk, shaking off excess, then coat in flour, dip into the milk again, then cover with breadcrumb mixture. Transfer to the prepared tray. Repeat with all pieces of tofu. Once all the tofu is coated brush the tops with olive oil before baking.
• Bake for 25-30 minutes, flipping halfway through. Serve with your fav dip.

Notes

• Swap all-purpose flour with gluten-free flour
• You can use any plant based milk in place of the cashew milk. 
• For the strongest flavor from the brine, soak the tofu + brine overnight. If you are pressed for time though, 20 minutes will be fine.
• Swap the panko breadcrumbs with gluten free breadcrumbs of your choice.
• Make sure to leave space between the tofu nuggets on the baking sheet so that they can crisp properly on all sides.

Nutrition

Calories: 283kcal | Carbohydrates: 46g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 942mg | Potassium: 428mg | Fiber: 4g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 4mg

The post Crispy Vegan Chicken Nuggets appeared first on Simple Green Smoothies.