Recipes Archive - Experience Life

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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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Honey Fermented Garlic

By Maddie Augustin

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.

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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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Sweet Potato Breakfast Boats

By Katie Koteen and Kate Kasbee

These Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.

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Roasted-Carrot Curry Soup

By Katie Koteen and Kate Kasbee

This vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.

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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.