Delicious Summer Recipes
Below are some recipes that I've been enjoying this summer! Hope you do as well!
Summer Arugula Strawberry Salad
Recipe developed by Natalie Ledesma, MS, RDN, CSO, CLT.
A simple salad that is light and refreshing and speaks summer to me. It’s been a favorite for the family this summer.
Ingredients:
7 oz arugula (~6-8 cups)
10 medium strawberries, sliced
3 scallions, chopped
¼ cup almonds, sliced, slivered, or chopped
Lemon Vinaigrette Dressing:
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 small clove garlic, minced (optional)
½ teaspoon Dijon mustard
Pinch of Himalayan sea salt
Cracked pepper to taste
Instructions:
1. Place arugula in a large salad bowl.
2. Slice strawberries and place atop the arugula.
3. Chop the scallions and place atop the arugula.
4. Sprinkle the almonds on top of the salad.
5. Make the dressing
6. Toss the salad and enjoy!
Adventure Bread
Adapted from Mom’s Kitchen Handbook.
This is an amazing, nourishing bread that also happens to be gluten free and vegan – absolutely delicious! I slice this bread and store in the freezer for those times that a slice of bread is appealing.
Ingredients:
Dry Ingredients
2 1/4 cups rolled oats
1 cup roasted sunflower seeds, salted or unsalted
1/2 cup roasted pepitas (hulled pumpkin seeds), salted or unsalted
3/4 cup roasted almonds, coarsely chopped
3/4 cup ground flax seed
1/3 cup psyllium seed husks
3 tablespoons chia seeds
1 teaspoon Himalayan sea salt
Wet Ingredients
2 tablespoons pure maple syrup
1/4 cup extra-virgin olive oil
2 1/2 cups water
Instructions:
Lightly grease 3 small loaf pans (about 5 3/4 x 3 1/4-inch) or one 8- or 9 x 4-inch loaf pan. I spritz the pan with avocado oil.
Place the dry ingredients into a large bowl and mix well.
Add the wet ingredients and use your hands or a sturdy spoon to mix the ingredients thoroughly. Be aggressive here, smashing everything together well.
Transfer the mixture to the 3 small (or 1 large) bread pans, patting it firmly into the pans and smoothing the top so it's even.
Cover the pans with wrap and refrigerate for at least 2 hours, up to overnight.
When ready to bake, pull the pans from the fridge and remove the wrap. Put a rack in the center of the oven and preheat to 400 degrees.
When the oven is hot, bake the bread until firm and just beginning to brown around the edges (about 45 minutes for the small loaves and 1 hour for the large loaf).
Let cool for at least 2 hours. Don’t rush it; this bread is quite dense.
Cut into thin (1/3-inch or so) slices and toast well.
Store in the fridge, where it will keep for about a week, or wrap and store in the freezer.
Vanilla Soft Serve Ice Cream Recipe
Recipe from Epic Mint Leaves.
This is a very simple ‘ice cream’ recipe that is surprisingly quite tasty. I was excited to try this when I read about it, but honestly, wasn’t sure how it would turn out. Our family gave it a thumbs up for a high protein, high fiber, healthy fat non-dairy ice cream alternative.
Ingredients:
1 (15 ounce) can chickpeas or 1 ½ cups cooked chickpeas
½ cup almond butter
½ cup plant-based milk (I used almond milk)
10 soft dates, pitted
1 tsp vanilla extract
Instructions:
Rinse and drain the chickpeas.
Blend all ingredients together.
Transfer to a container and freeze for 30 minutes.
Serve & enjoy!
Apple Nachos
Recipe adapted from That Vegan Babe.
A different, fun recipe liked by all! An aesthetic way to present apple and nut butter combination. And who doesn’t like apples and peanut or almond butter?! Yum!
Ingredients:
2 apples
¼ cup granola
2 tablespoons unsweetened shredded coconut
¼ cup peanut butter or other almond/seed butter OR ¼ cup powdered peanut butter mixed with 2-3 tablespoons water
Protein Chocolate Sauce
3 tablespoons unsweetened protein powder, may be chocolate flavored
1 tablespoon cacao powder
1 tablespoon maple syrup
5-6 tablespoons water
Instructions:
Core the apples and chop them into slices.
Arrange your apples in a circle on a large plate so the toppings can cover every slice.
Either drizzle the nut butter directly on the apples. Or, if you prefer, make the high-protein peanut butter sauce by mixing powdered peanut butter with water until your desired consistency is reached. If it is too thick, add more water. If it is too thin, add more powdered peanut butter.
Mix your high-protein chocolate sauce with protein powder, cacao powder, maple syrup, and water. Add water as needed until you reach your desired consistency.
Drizzle the chocolate sauce over your apples, then add some granola and shredded coconut on the top.
Serve and enjoy!
Hope your summer is going well!
In Health,
Natalie