Raw

The classic combination of peanut butter and grape jelly inspired this kid-friendly smoothie.

The classic combination of spinach, avocado, and grapefruit inspired this fresh, vitamin-packed smoothie. With green tea and protein powder, it’s all you need to get going in the morning.

The warming spices of chai flavor this fruity smoothie.

This vibrant smoothie is full of vitamins and antioxidants.

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

Garlic oil is one of my favorite "secret ingredients" for finishing pizzas. It's quick and easy to make, but it's best made at least an hour in advance. The longer you leave it, the more the garlic flavor infuses into the oil, so I recommend making it a day ahead, at the same time you make your sauce.

This popular Thai dish has been cooked regularly in our kitchen ever since we first tried it in Bangkok. The first time we made it at home, we stayed true to the original recipe by stir-frying rice noodles in a sweet and a slightly spicy sauce, but through the years, it has slowly transformed into something new. Instead of stir-frying rice noodles, we now simply peel a daikon radish (courgette/zucchini also works fine) into thin strips that we toss with carrot strands, tofu and fresh herbs and cover with a peanut butter and lime dressing. Even though we have changed both cooking method and ingredients, it still has that wonderful flavor combination of sweet, nutty, tangy and a little spicy and the experience is light, fresh and, in our opinion, even tastier.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

You need a palate-cleansing salad to balance the rich pork and hearty sides: This is it.

Toss earthy kale with a bright citrus dressing and finish with a crunch of toasted walnuts. Use baby kale, if possible, for its tender leaves.

As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream. Using frozen berries keeps the drink icy cold (and allows you to make it when berries are out of season), but if you prefer to use fresh, just add a couple of ice cubes when blending.

Piuma makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.