We all want to enjoy more hours of sunlight that summertime brings. Although cooking and baking up a storm is something many of us find, dare I say, fun, we also feel compelled to spend time outside taking pleasure in what seems like additional hours.
The following recipes allow you to spend less time inside and more time outside.
Un-Tuna Salad
Serves 4
Ingredients:
2 cans or 3 1/2 c. cooked garbanzo beans (rinsed and drained)
1 red or green organic pepper (seeds and stem removed, chopped)
2 organic carrots (peeled and chopped)
1 organic celery stalk (chopped)
1 c. vegan mayo (there is a soy free option as well)
2 Tbsp. dijon mustard
1/2 tsp. salt
1/4 - 1/2 black pepper
Directions:
Place in beans in a food processor (or use a potato masher or fork). Use the pulse option on the food processor to chop the beans while still keeping texture. Once you have a crumbly texture place beans in a large bowl. Add all the chopped veggies to the beans, gently toss. In a small bowl, combine mayo, mustard, salt and pepper. Whisk to combine and then pour over bean and veggie mix. Mix to make sure it's well coated. Place a scoop on top of a salad or toast up two slices of bread, add a tomato and enjoy a sandwich. Store any leftovers in an airtight container in the fridge for up to 3 days.
Tip = if you want the sea flavor you can add 2 tsp. of kelp powder to the mayo mix before combining with the beans and veggies.
Citrus Salad
Serves 1-2
3 c. organic greens (chopped, use greens like spinach, romaine lettuce, etc.)
2 large oranges (peeled, sliced)
1/4 c. pure orange juice
1 Tbsp. white wine vinegar
1/4 c. extra virgin olive oil (can use less if you wish)
1/4 - 1/2 tsp. salt
Slice raw almonds (optional)
Directions:
Place greens in a large bowl or plate, top with orange slices. In a small bowl mix OJ, vinegar, olive oil and salt. Whisk to combine. Pour dressing over salad and top with almonds (optional). Store any extra dressing in an airtight jar in the fridge for up to 5 days.
Tip = if you want a sweeter dressing, omit the salt and add 1/2 Tbsp. agave to dressing.
Ice Cream
Ingredients:
1 1/2 c. non-dairy milk of choice
3/4 c. coconut sugar
3 c. non-dairy liquid creamer
1 1/2 Tbsp. pure vanilla
Directions:
In a large bowl combine milk and sugar, whisk until well combine or you can use an electric mixer. Add creamer and vanilla, mix until well combined. Carefully pour mixture into ice cream maker and allow to mix per machine directions (newer models take only 25 minutes). If you want to add mix-in's such as cookies, chocolate pieces, etc, add those in the last 5 minutes. Can be placed in the freezer to make it firmer before eating. Store in an airtight container in the freezer for about 6 weeks (ours never lasts that long).
Tip = ice cream makers are fairly inexpensive. Bed, Bath and Beyond carry models for $60 or less and you can use their coupons!
*At the end of the week I will be having a bonus post that covers a morning wake up routine that is less than 5 minutes.
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