Summer Recipes
Had this at a restaurant in Moab on a hot summer afternoon. It was absolutely delicious. I’ve modified it a bit to make it raw.
A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it. This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.
Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.
Optional: Peanuts. I usually make mine without nuts.
This delightful summer drink is sweet, refreshing & a lovely pink. The lemon juice & ginger add just the right punch. Watermelon is a wonder food which is delicious, nutritious, low-calorie, easy-to-find (well, in summer) & economical. It is high in vitamins A & C, potassium and the antioxidant lycopene which may help reduce the inflammation that contributes to asthma, atherosclerosis, diabetes, colon cancer, arthritis, etc. I like to tuck a bottle of this in the cooler to enjoy on a picnic or after a hike.
Adapted from “Living Cuisine” by Renee Underkoffler.
These are amazing, and so addictive! I usually double the recipe so they will last more than a few days.
Add all ingredients into blender and blend on high for 30 seconds (or more or less, depending on the power of your blender).
“Careful when you open a jar of these – the only way to stop eating them is to finish the jar.” – McNeill
This recipe compliments of David McNeill. It was adapted from ‘Tasty Vegan Delights’.
When I took a bite of these cucumbers, I couldn’t believe how good they were.
I especially like this pickle recipe because it does NOT use vinegar, an amylase (enzyme) inhibitor. Although, apple cider vinegar has its benefits. Fresh dill could be used.
As with any recipe that uses lemons, make sure the lemons taste ‘right’ or taste good. Lemons can make or ‘break’ a recipe.
This is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”. I serve it over julienned veggies – carrots, parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks. It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.
Refreshing, cleansing watermelon juice.
Yummy cold salad
My lavender has just come into bloom and I couldn’t wait to use it! This was a lovely dessert but would also make a great breakfast. I like it quite sweet but you can skip the dates if you like.
JUST LIKE WHEN YOU WERE A KID! CHOCOLATELY PUDDING POPS!
This tastes like raspberry yoghurt without that sour yogurt taste. You can also freeze the berries for a great smoothie.
Just a nice, simple salsa for any time of the year. It’s also very versitle (I wrap it in spinach leaves, put it on raw zuchini slices, and corn torilla chips. Heck I just ate a bowl plain with a spoon) and keeps well.
I freaking love the rich cheddar sauce recipe and am always trying to create new dishes using it. This not only taste good, but it’s amazingly pretty too!
My 6 year old is craving fats lately so I made this for her as a smoothie. I made too much (it was too heavy for me), and poured the rest into popsicle makers. She ate one for breakfast.
Tropical because of the fruit. Suburban Summer, because the blended greens give the refreshing smell of freshly cut grass in the summer in the ‘burbs. (I don’t ever get that aroma in the city!)
I have been experimenting with green smoothies, and trying to move past just using spinach. At Trader Joe’s I found in a bag, already washed and cut, ready to use “Southern Greens” that includes collard greens, turnip greens, mustard greens, and spinach. I also got a variety of organic frozen fruit… makes smoothies quick and easy!!
The BEST Fettuccine Alfredo I have EVER tasted. Tastes so much like the real thing. And to think I made it by mistake!
This soup is best made in Summer to early Fall when yellow and orange tomatoes are available. This is based on a recipe found in the Moosewood Cookbook.
This recipe was adapted from one posted by FreedomB in the forums on www.raw-pleasure.com.au. She used blackberries, but I use any berry that is in season, or frozen berries if I am really desperate.
This can be served in bowls as pudding, used as a icing for a raw cake, as a filling in a prepared crust, or frozen as a sorbet.
PLEASE NOTE: I included this in the Kids category, but children under one year should not be served berries.
This is a light, delicious drink to enjoy on a beautiful summer day! I wish I had a picture to share, it is pretty too, especially with a little pineapple and basil as garnish!
Super simple, quick and easy, nutritious and delicious. What more can I say? The funny thing about this is I do not care for any of these items alone but together… together they are one of my favorite foods!
I can drink this daily and not get tired of it. It’s completely refreshing and spicy (if you add enough ginger).
Refreshing, simple hors d’oeurvs (this was served at our wedding and everyone loved it)! It would be amazing with an orange vinaigrette drizzled on top.
This would be a beautiful summer salad for entertaining, just multiply times the number of people. The arugula and peaches come into season at the same time so it’s super fresh!
Who knew you can make something that so resembles the classic? And without the use of nut milk too! And yet, the first time I tasted this with cinnamon, I thought, “Hmmm… tastes like Christmas.” And my grandmother said, “Hmmm… if a person didn’t know better, they would think this is watered down cow milk.” To which I replied, “Like skim milk?!”
This is pretty close to commercial yogurt in texture and tartness. I like to mix in some berries pureed with a little agave nectar, and sprinkle a little granola on top.
Indulge’s recipe from GLiving.tv. Super yummo!
one of my favorite dishes is houston’s cole slaw. in attempts to alleviate my slaw-withdraw symptoms i created this dish. the quantity listed below makes a ton of slaw, so i just keep the ingredients separate in my re-fridge and then combine as needed.
This recipe was posted by MissGiggles in the forums on www.raw-pleasure.com.au. She described it as “a beautiful pudding, with a fresh lemon kick, without being tart. The pudding is speckled with the blitzed passionfruit seeds, and looks a little like lemon/poppyseed”. It really is tasty and truly does look like the color of a gorgeous sunset, if you’re into that sort of thing.
It can be served in bowls as pudding, used as a icing for a raw cake, as a filling in a prepared crust, or frozen as a sorbet.
PLEASE NOTE: I included this in the Kids category, but for children under 1 year, you may want to omit the lemon juice and zest.
At a coffe bar they sell this, so I was inspired to create a raw version!