TIME: 5 Minutes
1/2 of a fennel bulb
1 cup of spinach packed tightly
4 medium oranges
Yields: 1 cup
When peeling the lemon and orange, I like to cut the rind right off of my citrus instead of peeling it with my fingers because that is the easiest for me. I do try to cut off as much of the white part of the rind as possible though but I don’t think it matters that much. If you are eating a piece of fruit the white part tends to be bitter but I don’t think it makes too much of a difference when juicing since I don’t think there is juice in there.
I like to wash all of my greens and peel all of my citrus and place all ingredients in a bowl so it is together and ready to be put in the juicer. A little secret to juicing is that I put all of my greens through first, like spinach or kale, so when I put the citrus through, it will get more of the good green juice out and into your cup, where you want it!
The fennel adds a slight licorice flavor to this juice which is unique and refreshing.
A bowl of refreshing vitamins and goodness is what you end up with!
One of the great things about summer is all the fruit. At the restaurant I work at we always have agua fresca on the menu. I never drink it in the winter but I save it for the summer when it is refreshing and sweet.
My husband is from Mexico and whenever I’m with his family this is always a treat. The spanish translation is ‘fresh water’ and fresh it is. I add a little sugar to my recipe but if your fruit is sweet enough or you’re on a no sugar added diet, then just leave it out. I also like to add a sprig of mint for mine.
TIME: 5 Minutes
4 cups chopped watermelon
4 cups of water
2 teaspoons of sugar
1/4 cup lime juice
Yields: 6 cups
Place all of your ingredients in your blender and blend well. Some people prefer to strain the pulp out of the juice but I like my pulp, it’s really a matter of preference. Serve well chilled or immediately over ice.
Now that it’s August I no longer want to eat hot food. Portland is in the nineties everyday and I only have air conditioning in my bedroom. So I’ve been trying to create recipes that give me the satisfaction of warm food, but that don’t actually warm me up. On top of wanting to stay cool, all of my favorite fruit and vegetables are in season. I picked up a pineapple at the market yesterday and used it in this recipe and the flavor is AMAZING! Usually we don’t get good pineapples but this one is perfect. The other fruit I love is peppers. August is prime pepper season and any chance I have of adding spicy and sweet flavors together, I take it.
TIME: 20 Minutes
1 cup quinoa
2 cups pineapple chopped
2 tablespoons minced jalapeno
1/2 cup diced red onion
1/2 cup chopped cilantro
1 tablespoon minced ginger
1/4 cup sesame oil
1/4 cup rice vinegar
2 tablespoons tamari
1 tablespoon honey
1/2 cup water
Yields: 5 Cups
First rinse the quinoa and cook according to the instructions on the package, about 15 minutes. I used tri colored quinoa but you can use any quinoa you like for this recipe.
While the quinoa cooks prepare pineapple, jalapeno, red onion and cilantro. Mix together in a bowl and set aside.
In a blender, place the remaining ingredients and blend thoroughly for the sauce.
When the quinoa is done cooking let it cool before adding all ingredients and mix well.
This is such an easy and healthy replacement for sweets! You can use it in parfaits instead of yogurt for a vegan breakfast or I like to just eat it with fresh fruit or on top of my pancakes or waffles as a whip cream substitute.
It will be a lot easier to get the creamy texture if you soak the cashews for a couple of hours before blending but it’s not necessary. You should also have a high speed blender like a vitamix in order to get it smooth. If you don’t have a high speed blender it may remain a little chunky, but that’s Ok. It will just be like chunky peanut butter versus smooth peanut butter. It will still taste just as delicious.
TIME: 5 minutes
1 cup cashews soaked
2 tablespoons maple syrup
1/4 cup orange juice
YIELDS: 1 cup
Soak your cashews for several hours.
Place drained and soaked cashews in the blender with orange juice and maple syrup and blend well. If your blender is struggling you can always add a little more orange juice!
Summertime is a great time for barbeques and potlucks and this is a perfect recipe for both of those. This tasty and healthy salad will give you something healthy (and vegan) to eat without starving at these get togethers, or cause you to lose sight of your goals. I like to eat it in a tortilla as a taco filling, on top of a tostada or mixed in with a green salad.
You can buy fresh corn and shuck it yourself or you can do what I did and buy it already shucked. After it’s shucked just stand the corn on it’s wide end and use a sharp knife to slice off all of the kernels from the top to the bottom in a straight line. You could use canned corn for this recipe but it will change the flavor a bit. I buy fresh, sweet corn, and it oozes with yummy juices and nutrients.
TIME: 10 Minutes
3 cups fresh corn removed from the cob
2 tablespoons jalapeño minced
1/4 cup cilantro chopped
1/2 cup lime juice, about 3 limes
1/4 cup red onion diced
one, 15 ounce can black beans
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cumin
1 avocado, about 1/2 cup
YIELDS: 5 cups
Mix all ingredients together and serve immediately. If you aren’t going to serve immediately leave the avocado out or it will change color. Just mix it in when it is time to serve.
It is now summer time and the heat is coming on, but that means all of the most delicious fruit is also coming available. One of my favorite fruits is mango and the other is avocado. When the two are combined as a salsa with jalapeno and lime juice you get a perfect combination of sweet, savory and spicy.
I came up with this recipe when I catered a Mexican wedding last weekend and this was one of the appetizers. I decided to go home and create my own recipe and share it with you. You can always add a little more or less jalapeno depending on your preference for spice.
TIME: 10 minutes
1 mango diced (about 1 cup)
2 avocados diced (about 1.25 cups)
1 jalapeno seeded and minced
3 tablespoons fresh squeezed lime juice
1/4 teaspoon salt
2 tablespoons minced cilantro
2 tablespoons minced red bell pepper
2 tablespoons minced red onion
YIELDS: 2 cups
Mix all ingredients gently, trying not to mash the avocados too much. Serve with corn tortilla chips, in tacos or on top of a nice green salad.