Tag Archives: simple

Watermelon and Mint Cooler

Some girlfriends came over and before heading to the pool I blended some ripe watermelon with fresh picked mint from the garden and poured it over ice. Fresh, sweet, and delicious!

Keeping it simple works perfectly!

watermeloncooler

 

Ingredients:

Watermelon, chilled in fridge

Mint, fresh

Ice Cubes

1. Add watermelon and mint and blend.

2. Pour over ice cubes.

3. Add your optional additions.

Sweet: If the watermelon isn’t sweet enough for your taste, add agave/sugar/maple etc.

Tang: Squeeze a lime in!

Punch: Vodka/Rum/Wine…

Bubbles: Seltzer/Tonic

4. Enjoy!

 

Cole Slaw

This cole slaw is a great side dish at a summer BBQ but also is perfect  in tacos, sandwiches…for you meat eaters in a pulled pork 😉

cole slaw

Ingredients:

Red cabbage

Green Cabbage

Carrots

Dill, fresh

1/2 cup Mayonnaise

1 Lemon, zest and juice

2 tsp Apple Cider Vinegar

1/2-1 tsp Celery Seeds

Salt and pepper

1. Add thinly sliced cabbage, julienne carrots, and chopped dill to a bowl.

2. Make dressing: In a separate bowl mix mayonnaise, lemon zest and juice, ACV, celery seeds, and salt and pepper.

3. Combine salad and dressing and mix together with hands. Serve same day or next day for best crunch of the cabbage.

* I added this slaw to a taco with spinach, tomato salsa, and black bean salad: YUM!

Summer Salad

On June 1, I started a 14-day Raw Challenge inspired by Fully Raw Kristina. So when I had a brunch date with my girlfriends, I was sure to make a salad to satisfy everyone and start my challenge off right!

The creamy avocado dressing paired with the sweet mango, crunchy corn, and mint leaves really bring this all together. Next time I’m making twice the portion (because I want seconds!).

raw summer salad

Ingredients:

Spinach

Baby Kale

Cilantro

Mint Leaves

Cherry Tomato

Corn, cut fresh off cobb

Mango, diced

Red pepper, diced

Avocado

Lemon

Salt

Cayenne Pepper

Water

1. Prepare all veggies and put in a big bowl.

2. Put the avocado in a separate bowl and mash with lemon juice and salt until creamy. Add water to thin it out (to the texture of a creamy salad dressing). Add cayenne pepper (or black pepper or jalapeno) to taste.

3. Add avocado dressing to the salad bowl and mix so every part of the salad is covered with the creamy dressing.

4. Serve and mmmm!

Salad Duo: Caprese meets Chickpea

When you can’t decide, go for a duo because two is always better than one!

This salad duo uses spinach and lemon vinaigrette to marry the two.

salad duo

Ingredients:

Spinach

Lemon Juice

Olive Oil

Maldon sea salt (new favorite)

Fresh cracked pepper

Caprese:

Tomato

Mozzarella

Toasted Sesame Seeds

Chickpea:

Chickpeas

Scallion

Carrots

Red Pepper

Hemp Hearts

1. Chop and slice ingredients.

2. Arrange on a plate.

3. Squeeze lemon juice, sprinkle salt, crack pepper, and drizzle olive oil on top.

4. Eat and mmm!

Simple Salad

salad 1

Ingredients:

Greens blend (swiss chard, spinach, arugula)

Red Pepper

Carrot

Feta

Pepita Seeds

Vinaigrette:

Lemon

Champagne vinegar

Italian herb blend (thyme, oregano, basil, rosemary, sage) (I used a dried herb blend but fresh would be wonderful)

Honey (or agave)

Salt, pepper

Olive oil

1. Chop greens and red pepper.

2. Shave carrot with a peeler.

3. Add a handful of raw Pepita seeds.

4. Add feta or goat cheese crumbles (optional).

5. Make lemon-herb vinaigrette: lemon, champagne vinegar, Italian herb blend (thyme, oregano, basil etc), honey, salt, pepper and olive oil.

Make vinaigrette in larger quantities and store in mason jars so you have on hand. Bring a jar to work and leave in the fridge!

I took the left overs for lunch at work the next day and ate with a piece of toasted bread and hummus.

salad 2