Valentine's Day Archives - Experience Life

A jar of pesto topped with toasted pine nuts

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Anything Pesto

By Kaelyn Riley

Make this pesto dairy-free by subbing in nutritional yeast for the traditional cheese. You can't taste the difference!

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Pickled Red Onions

By Robin Asbell

These pickles add an acidic crisp bite to any meal.

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Creamy Spinach and White-Bean Dip

By Robin Asbell

This garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.

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Almond Seed Crackers

By Robin Asbell

You can always purchase your favorite nut- or seed-based crackers for a summer spread, but these four-ingredient crackers are a cinch to make.

Roasted garlic cashew "chèvre" with crudités

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Roasted Garlic Cashew “Chèvre” With Crudités

By Robin Asbell

Soaked raw cashews provide the "cheese" in this creamy dip.

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Olive Tapenade

By Robin Asbell

Blend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.

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Curry Roasted Almonds

By Robin Asbell

Toasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.

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Avocado Chocolate Mousse With Cacao Nibs

By Robin Asbell

This luscious dairy-free chocolate mousse is made with avocados, full-fat coconut milk, maple syrup, and dark chocolate.

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Kale Caesar With Parmesan Crisps

By Robin Asbell

Replace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.

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Almond-Flour Pizza With Pesto and Peppers

By Robin Asbell

This pizza uses homemade pesto — made with tangy nutritional yeast instead of cheese! — and a gluten-free crust made from almond flour, eggs, coconut oil, and sea salt.

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This pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.

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Arugula Salad With Chive Vinaigrette

By Maddie Augustin

The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.

Artichokes with tahini yogurt dipping sauce

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Roasted Artichokes With Tahini-Yogurt Sauce

By Maddie Augustin

Artichokes are rich in antioxidants and also have choleretic effects, meaning they help stimulate bile production and aid digestion.

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Cucumber-Pineapple Smoothie

By Maddie Augustin

Cucumber and pineapple are naturally hydrating foods, so they can help your liver and kidneys clear toxins from your body. Pineapple is also the only major dietary source of the enzyme bromelain, which helps your body digest protein.

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Creamy Cauliflower Soup

By Maddie Augustin

Leeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.

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Crunchy Thai Salad

By Katie Koteen and Kate Kasbee

Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.

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Mediterranean Stuffed Peppers

By Katie Koteen and Kate Kasbee

These veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.