I love juicing. I love that fresh juices are such a quick and easy way to inject some serious vitamins and minerals into my routine. These are two of my favorite fresh juices, and I drink them on the regular. Feel free to adapt these to your taste and the fresh, organic produce available in your neighborhood. Be creative with juices – just don’t go too heavy on the fruit because this adds sugar and can lead to blood sugar spikes.

Benefits of Juicing

Let’s face it. Most of us just don’t eat enough of the right kinds of vegetables daily. In fact according to the Center for Disease Control, less than one-third of adult Americans eat the recommended nine servings a day. Drinking fresh juices you’ve made at home can help you squeeze more fresh fruits and vegetables into your diet. This also gives a healthy increase of healthy antioxidants, soluble fiber, vitamins and minerals.

In the past five years, some studies have found a potential link between certain juices and many health benefits. For example, kale juice may help lower cholesterol levels, which can protect against heart disease. Carrot juice may reduce oxidative stress in women treated for breast cancer. And some citrus juices may reduce blood pressure and the overall risk of heart disease.

Choosing a Juicer

Look for a juicer that is easy to use and easy to clean. Nothing will stop you from juicing like an all-day production with too many parts. My favorite is this Breville Juicer. If you choose to use a VitaMix instead of a juicer, you may need to add a bit of water to thin out all of the fiber. Keep in mind that using a blender or VitaMix will create a juice that is a lot more filling as well.

Two Fresh Juices

The Everyday Green Juice is so simple and one I have been making for years. In the morning when you drink it, it feels like a detox ready to happen. Add in lemon juice for a bit of extra punch.

The Lemon-Lime Purple Cabbage Juice is the perfect combination of sweet and tart to start your day of on the right foot. Be sure to use fresh pears, otherwise this juice can become gritty.

I love pasta dishes because they are so versatile. They can feed a couple or a crowd, and pasta lends itself nicely to a variety of sauces and spices. This dish is no exception. Nice enough for a romantic dinner and hearty enough to please the entire family, this Sun-Dried Tomato Linguine is a winner for just about any occasion.

Sun-dried tomatoes add a wonderful burst of flavor to this pasta dish. They combine with the nutty flavor of the chickpea pasta well, while the light cream sauce balances the dish nicely. The dish also keeps well in the fridge and makes great lunch the next day. (If you have any left over, that is!)

Why Sun-Dried Tomatoes?

Sun-dried tomatoes are funky, sweet, intensely flavored morsels of concentrated nutrition. They bring with them vitamins C and K, iron, and lycopene and may help support the immune system, blood homeostasis, and provide anti-inflammatory antioxidants.

Cooking with Sun-Dried Tomatoes

You can find sun-dried tomatoes packed in oil or dry. The former is more manipulable and better for blended sauces, however it does bring additional calories. The dry version can be reconstituted in water and brings a rich umami flavor to any dish that can stand up to the bold flavor.

Sun-Dried Tomato Linguine

As I mentioned before, sun-dried tomatoes have some funk to them. Some people choose to add brightness from lemon. But this recipe embraces the richness of vegan butter, parmesan and oat milk with earthy of garlic, and the herbaceous of basil and nutmeg. The result is a creamy, rich pasta that is so satisfying! Even a dairy lover will be hard pressed to tell the difference from the original.

Make it a Meal

Dessert anyone? Follow this delicious Sun-Dried Tomato Linguine with a delectable Vegan Key Lime Pie!

It’s known as America’s most beloved dressing. People Ranch dressing on all sorts of foods as a topping or dipping sauce. From tacos to French fries, and onion rings to salads, everything is better with a dollop of creamy, zesty Ranch dressing. This Vegan Ranch Dressing is as delicious as its dairy-filled counterpart.

Ranch dressing is a combination of buttermilk, spices, and mayonnaise or other oil emulsion. This basic sauce easily adapts to other flavors as well. You can simply adjust the seasonings or add in other ingredients to achieve the desired flavor. Try crushed red pepper for a spicy dipping sauce. Or mix in half an avocado for an avocado ranch salad dressing.

Make it a Meal

Most people love Ranch because it’s tangy and creamy. Vegan Ranch Dressing is the perfect way to cool down a spicy dish, like Buffalo Cauliflower Tacos. It’s also essential for dunking Crispy Onion Rings or Mozzarella Sticks.

Buffalo chicken is an American staple that originated in Buffalo, NY in the 1960s. The zesty combination of vinegar, butter, and cayenne spice is a delicious and addictive game day favorite. This vegan version does not disappoint. The cauliflower holds up to the robust sauce and lends a nice crunch and texture to the tacos. These Buffalo Cauliflower Tacos with Vegan Ranch Dressing will become a staple meal in your home!

Cooking Notes

Be careful when roasting your cauliflower. One minute it is very white, and then the next it is full blackened. Go slowly, and do not skip the advice on preparing this in a cast iron skillet. It is clutch. The aroma of these can be strong while you are cooking, so open a window or turn on a fan, especially if you have someone in your home with sensitive lungs. This one may be too spicy for children; you can easily leave off the hot sauce, or substitute barbecue sauce or sweet chili sauce—just be careful with the sugar content.

Make it a Meal

Don’t forget the Vegan Ranch Dressing for these Buffalo Cauliflower Tacos. You can also garnish with crunchy Mexican Roasted Chickpeas!