20 Fun & Inspiring Ways to Eat Veggies and Fruits THAT ARE NOT SALADS
I always say it's important to fill our bellies with LOTS and LOTS of fruits and vegetables no matter what food belief system you follow.
Leafy greens and lettuces are unique... There's only so much you can do with them without feeling like you're eating a salad! And sometimes, we just don't want another damn salad.
The term salad can really be a turn off for some people. Maybe you've eaten the same salad with the same greens, toppings, and dressing for a long time (maybe even years?) and you'd like to switch it up.
Or maybe you were forced to eat salads growing up and you absolutely can't stand them BUT you still want to eat lots of fruits and veggies (especially raw!) and actually enjoy them and not feel like your mom is standing over you forcing you to eat your vegetables!
Well, this post is for you. Save and share this so you always have a go-to meals and snacks when you want to eat your fruits and vegetables but you don't want a salad!
Remember, "salad" is a blanket term used for any concoction of food mixed together in which each element keeps their own identity (as opposed to a smoothie or a blended soup).
These ideas include a combination of veggies, greens, and fruit in various combinations that are NOT your traditional "salad" as well as unique ways to enjoy raw fruits and veggies.
For some, I've included links to recipes and others I've just written out as rough recipes or ideas. Sometimes I couldn't find a recipe with ingredients I approve of (I'm kind of the food police that way).
Have at it and enjoy!
Raw Spinach Soup ( I LOVE this spinach soup by Anthony William)- You can even warm them in the Vitamix to your desired temperature juuust enough to get the chill out while getting all the amazing benefits of eating raw. I actually add a teaspoon of dulse to this recipe before blending to add a umami flavor!
Add your greens to smoothies- spinach is especially mild, but don't stop there! Kale and many lettuces work well, too.
Combine cooked and raw
Roasted Veggies with Greens and Creamy Cashew Dressing- Warm, roasted veggies on top of chopped raw kale with creamy cashew dressing. Personally, I love how the roasted veggies warms up the greens a bit- perfect for spring or fall days. Make cashew dressing with 1/3 cup soaked cashews, 1/3-1/2 cup water (depending on the consistency you like), 1-2 garlic cloves, juice of 1/2 lemon, dash of salt and pepper. A handful of parsley works well in this dressing, too (Yay! More greens!).
Buddah Bowls- Start with a base of half greens and half gluten-free grain such as brown rice or quinoa- or legume such as black beans or chickpeas. Top with 1-2 types of roasted veggies such as butternut squash, sweet potato, potatoes, sweet peppers, asparagus, or broccoli. Then, add 1-2 raw veggies such as sprouts, microgreens, cucumber, tomatoes, or avocado. Lastly, top with your favorite sauce or dressing. It's really "fun" in a bowl.
Roll It and Wrap It
Nori Rolls with butter lettuce, mango, cucumber, red pepper, green onions, maybe radishes. Make a dip in blender or food processor of avocado, lime juice, cucumber, garlic, ginger, and cilantro. Two words: Fun and Yum!
Collard wraps- Here, the green is the wrap! Collards hold up so well with either cooked or raw foods. My husband LOVES chickpea wraps. We basically take a hummus recipe but don't blend it completely. Add sprouts or microgreens, tomatoes, and avocado before wrapping. To wrap, I like to trim the stem vertically so that the leaf folds easier-
(Turn upside down, press flat, and carefully trim the stem off starting in the middle where it begins to thicken. Just be careful not to stab the leaf, but if you do, it's okay).
Place the filling in the center, then fold bottom, sides, and top. Voila!
Use the green as the carrier
Raw Taco with Romaine or Butter Lettuce- No need for a corn shell! Romaine and butter lettuce shine as the carriers to all the filling goodness. Like these raw tacos from Raw Revive.
Thai Lettuce Boats with Sweet Nutty Dipping Sauce- Romaine lettuce, kelp noodles or rice noodles, julienne red peppers and/or carrots, red cabbage, green onions, and cilantro with a blended dipping sauce of almond butter, coconut aminos, lime juice, a date or honey to sweeten, a fresh garlic clove, a bit of ginger, and red pepper flakes.
Mango Salsa with Lettuce boats- Lettuce boats work for so many things! I like this mango salsa recipe by Anthony William, but any homemade mango salsa will do.
Spiralizers are inexpensive and very easy to use. Who doesn't love a big bowl of noodles?!
Sweet Potato Noodles- These go great with almost anything! Sauteing these and adding your favorite toppings and sauce is a breeze. You can also try this Coconut Curry Soup with Sweet Potato Noodles by Veggie Inspired.
Butternut squash noodles- I LOVE butternut squash with mushrooms and sage and in this recipe for Butternut Squash Noodles with Mushrooms and Spinach by Tasting Page, you get just that. Great for a quick, simple meal or side dish.
Cucumber noodles- I think European cucumbers (the long ones) spiralize better because they have fewer seeds. I love this recipe by Rawmazing for Cucumber Noodles with Coconut Lime Cumin Dressing.
Zucchini Noodles- And the first veggie we started spiralizing, the zucchini. Great raw or cooked. Perfect and versatile for any topping because they're so mild. I love them with a good vegan pesto like this Simple Vegan Pesto by Good In The Simple or for my Medical Medium friends, this Cilantro Pesto by Anthony William.
Technically Salads, but not the kind with Greens
Raw Broccoli Chop salad- In a food processor, combine 1/2 head of broccoli, some red peppers and some red onion and pulse until you get a nice chopped up consistency. Pulse in creamy cashew dressing from above. Top with diced cherry tomatoes.
Bonus if you add lots of parsley, cilantro, basil or spinach. Or, eat this broccoli salad on top of greens if you love munchin' on your greens!
Red Cabbage Slaw- So many recipe variations here. I like to do red cabbage, shredded carrot, green onions, red and yellow peppers, celery, cilantro. For dressing, blend avocado, lime, garlic, ginger, red chili flakes, and a few shakes of Coconut Aminos. Garnish with sesame seeds.
Banana N'ice Cream- It's no longer a secret that frozen bananas make a great "ice cream" or frozen treat. It's creamy and sweet. Slice and freeze your bananas then add to food processor or high quality blender. It doesn't technically need anything, but I like to add dates, vanilla powder, and carob powder (I don't do cocoa powder anymore, but you can!). Resist the urge to add liquid as you're blending.
Banana N'ice cream is also really great with frozen wild blueberries, strawberries, or cherries. Possibilities endless!
Fruit Popsicles- Super easy, super sweet and cooling. In a food processor, blend up your favorite fruit, place into popsicle mold, and freeze. That's it.
Banana Cinnamon Rolls- NOT PASTRY!! These are dehydrated bananas with cinnamon date filling. You can also use an oven if you don't have a dehydrator. Banana Cinnamon rolls by Feasting on Fruit. These are amazing!!
Fruit Cereal- Not a bowl of grains with fruit on top. No. I'm talking a bowl of berries and mango with banana milk. Just fruit, ya'll! Cer-iously, don't be afraid of fruit. There is nothing more healing on the planet than fruit. Recipe for Fruit Cereal by Anthony William.
There you have it, folks! If you share this article with your friends, I would be deeply grateful.
To your health and healing,