nectarine and fig summer salad

A last hurrah for summer! I can't tell you how delicious this salad is. You will have to try it for yourself. Adapted from howsweeteats.com

serves 4-6

Ingredients:

4-6 cups spring greens
2 cups baby arugula
8 slices of pancetta (bacon or prosciutto are a fine substitute), fried until crisp and broken into large pieces
2 nectarines, sliced
1-1½ cups fresh figs, quartered
1 large avocado, sliced
4 ounces goat cheese (this is a super yummy addition but you can substitute another cheese if preferred)
3 Tbsp. pistachios, chopped
salt and pepper

nectarine vinaigrette:

1 large nectarine, peeled and cubed

¼ cup vinegar (I used apple cider vinegar because I didn't have golden balsamic as the original recipe called for)

2 tsp. honey

1 garlic clove, minced

¼ tsp. salt

¼ tsp. pepper

⅓ cup olive oil

directions:

Add all the greens to a large bowl and season with a bit of salt and pepper. Add the pancetta, sliced nectarines, figs, avocado, dollops of goat cheese, and pistachio. Dress with the nectarine vinaigrette.

for the vinaigrette, add the nectarine to a blender and blend until pureed. Add a little water if needed. add vinegar, honey, garlic, salt and pepper and mix until combined. Stream in the olive oil while whisking or blending on low until the dressing comes together.

brown rice crispy treats

These treats are so tasty and are great for lunches or an after-school snack. Brown crispy rice cereal can be found at health food stores or online. Adapted from The Whole Life Nutrition Cookbook.

Ingredients:

2-3 Tbsp. coconut oil, plus more for greasing pan
1 cup brown rice syrup
3/4 cup almond butter or unsalted natural peanut butter
1 tsp. vanilla extract
6 cups brown rice crispy cereal

seeds or chopped nuts or chopped dried fruit are some fun additions
you can also make a chocolate topping with dark chocolate chips and coconut oil

Directions:

1. Grease a 9 x 13 inch baking pan with coconut oil.
2. Heat the coconut oil in a medium saucepan over medium heat. Add the brown rice syrup and nut butter and heat until bubbles form, stirring constantly with a whisk. Take pan off the heat and stir in the vanilla.
3. Place the cereal in a bowl with any optional additions. Pour hot syrup mixture over it and mix together.
4. Pour the mixture into pan and press the mixture flat.
5. If you would like to add the chocolate topping, melt 3/4 cup dark chocolate and 3 Tbsp. coconut oil together and pour over top. Cool and slice into squares.

cinnamon spiced granola with goji berries

This granola is delicious with yogurt or kefir or mik. Adapted from The Whole Life Nutrition Cookbook.

Ingredients:

3 cups old fashioned rolled oats
1 cup chopped raw pecans or walnuts
1 cup chopped raw almonds
1/4-1/2 cup sunflower seeds (optional)
1/4-1/2 cup pumpkin seeds (optional)
1 Tbsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. cloves
1/4 tsp. ground ginger
1/4 tsp. sea salt
1/4-1/2 cup honey or maple syrup
1/2 cup melted coconut oil
2 tsp. vanilla extract
dried goji berries (optional)

other additional options:
chopped dried apples
raisins
dried cranberries
dried cherries
shredded coconut

Directions:

1. Preheat oven to 300º. Place the oats, nuts, optional seeds and coconut, spices and salt into medium bowl and mix well.

2. Add honey or maple syrup, coconut oil, and vanilla to the mixture and toss together.

3. Spread out mixture on a large baking sheet (or two) lined with parchment if desired. Bake for 34-40 minutes, turning occasionally with a spatula.

4. Remove from oven and add dried fruit if desired. Let cool then transfer to glass jar or ziplock bag.

vanilla chia pudding

This raw pudding is similar to tapioca pudding. Chia seeds contain powerful nutrition. They are an excellent supply of calcium and have the ability to increase brain power and body strength. Since the seeds absorb so much liquid they help your body remain hydrated for longer. They also regenerate healthy body tissue and have cleansing fiber action. Quite the refreshing dessert or morning breakfast.

makes 4-6 servings

Ingredients:

1/2 cup raw cashews (soaked for 3 hours unless you have a high-power blender)
1 1/2 cups water
1/4 cup honey or maple syrup
1 whole vanilla bean or 1 Tbsp. vanilla extract
pinch sea salt
5 Tbsp. whole chia seeds

Directions:

1. Place the cashews, water, sweetener, vanilla and salt into a blender and blend until smooth and creamy. Pour into bowl.

2. Add the chia seeds and whisk. Let soak at room temperature for about 1 hour, then cover and transfer to refrigerator to soak and thicken for at least 2 hours.

3. Scoop into bowls and top with fresh fruit, nuts, cinnamon or whatever you like.

graham crackers

I love making healthy snacks. These graham crackers are quite healthy (for a sweet treat) with whole grain flower, flax, and coconut sugar. I got the idea from Lovetobeinthekitchen.com. (sadly I can't take credit for the photo since I forgot to take pictures of the finished product)

Ingredients:

2 1/2 cup whole grain flour (I used kamut)

2 Tbsp. ground flax

1/2 cup coconut sugar

1/2 tsp salt

1 tsp. cinnamon

1 tsp. baking soda

1/2 cup chilled butter, cubed

1/4 cup honey

1/4 cup water

1 tsp. vanilla

Directions:

1. Whisk together flour, flax, sugar, salt, cinnamon, baking soda. 

2. Add cubed butter and cut in by hand or in mixer or food processor.

3. Add honey, water, and vanilla and mix until combined. Add a bit more water if dough is too dry.

4. Shape dough into a flat disk and place between 2 sheets of wax or parchment paper

5. Roll dough out until about 1/8 inch thick. Cut into squares or use a cookie cutter to make shapes. Combine scraps and repeat.6. Place on parchment lined baking sheet. Prick in several places with a toothpick. Sprinkle lightly with cinnamon-sugar if desired and bake for about 15 minutes.

no bake raspberry cheesecake

This decadent treat only takes minutes to prepare and satisfies sweet cravings in a healthy way.

cream cheese (you can use low fat but is it really worth it :)
mascarpone cheese
fresh or frozen (thawed) raspberries
stevia or raw honey to taste
dash of vanilla extract

crumbled graham cracker (optional). I used this homemade version

1. Blend together equal parts cream cheese and mascarpone with desired sweetener and vanilla. Add a generous amount of raspberries and blend until creamy. That's it! Serve right away or chill.

kale chips

Salty and crunchy and so nutritious. This super yummy superfood snack makes eating your greens so easy.

Ingredients:

2 large bunches kale (I used some local no sprays purple kale)

Sauce:

1 cup raw cashews (soaked for a couple hours if you don't have a high power blender)
1 cup water
2 Tbsp. freshly squeezed lemon juice
1/4 cup nutritional yeast (besides adding amino acids and protein, minerals, and B vitamins, it adds a cheesy flavor)
1 tsp garlic powder (or 2 garlic cloves)
1 tsp. sea salt

1. Rise the kale and remove tough center rib. Tear leaves into large pieces and place in large bowl
2. Place all sauce ingredients in a blender and blend until smooth and creamy. Pour sauce over kale and massage it in.
3. Place kale in single layer onto large baking sheets lined with parchment paper (you may have to do a couple batches) and bake for about 2 hours at 200ºF, or until crispy. Flip kale chips part way through baking. As soon as they have crisped up remove from oven and let cool before storing in containers or bags at room temperature. These should stay fresh for at least a week (if they can last that long without being eaten)

chickpea salad with honey garlic lime dressing

This is a perfect summer salad. The dressing is SO GOOD and brings all the flavors together wonderfully. Adapted/modified from howsweeteats.

makes about 6 servings

ingredients:

3 cups chickpeas (prepared from dried or 2 -15 oz. cans, drained and rinsed)

4 green onions

2 ears corn, grilled or cooked in boiling water for about 3 minutes, cut from the cob (yeah, the corn missed out on the photo session)

1 pint cherry tomatoes, quartered

1 avocado, sliced or chopped

3 Tbsp. chopped fresh basil

1/4 tsp. salt

1/4 tsp. pepper

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

1 1/2 Tbsp. honey

3 garlic gloves, minced

1 lime, zested and juiced

directions:

1. In a large bowl, combine the chickpeas, green onion, corn, tomatoes, avocado, and basil. Toss well with salt and pepper.

2. In a small saucepan add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and the garlic begins to sizzle.

3. Pour the liquid over the salad and toss well to coat. Cover and refrigerate for at least 30 minutes before serving.

red white and blueberry popsicles

Here is a fun recipe I happened upon when searching for good 4th of July recipes. A fun and healthy treat to celebrate our nations birth! It only requires a few ingredients and some patience. Adapted from the view from great island

makes about 10 popsicles

Ingredients

1 heaping cup raspberries

1 cup blueberries

1 cup yogurt (I made a honey vanilla Greek Yogurt)

honey (optional)

popsicle molds

popsicle sticks

funnel and measuring spoons

1. Puree raspberries and blueberries (separately), thinning with a little water so they pourable. You can also thin the blueberries with yogurt to brighten up the color*. Add a bit of honey if the berries are too tart.

2. Puree yogurt with vanilla and honey if desired. Thin with a little water if needed.

3. Using a funnel and tablespoon, carefully pour 1-2 tablespoons of blueberry puree into the bottom of each mold. If there is some dripping along the sides use a popsicle stick to scrape it down. Let it freeze until firm, about an hour.

4. Pour in about 2 teaspoons of the yogurt through the funnel for the next layer. Cover with foil and add the popsicle sticks, pushing down a little into the blueberry layer, and allow to freeze.

5. Now add about 2 teaspoons of raspberry puree with the funnel for the next stripe. Put in freezer until solid.

6. Continue alternating yogurt and raspberry puree until you have filled the mold. If you are short on time you can do a single stripe of each color: blueberry then yogurt then raspberry.

7. Un-mold the pops by turning upside down and running under warm water or by immersing the mold in a sink full of hot water for 30 seconds.

* if the blueberry puree is too purple you can add your own blue food coloring made from red cabbage and baking soda. Instructions are here. It's pretty cool.

red white and blue parfaits with honey shortcake

These patriotic treats are simple to make and quite healthy for a dessert

Ingredients

shortcake: (adapted from thrivinghome.com)

1 1/3 cup whole grain flour (I used half kamut and half spelt or you could use a gluten free mix)

1 tsp. baking powder

2 eggs

1/2 cup honey

1/3 cup coconut oil

1 tsp. vanilla extract

1/2 cup milk (could use a nut milk as well)

blueberries

raspberries

lightly sweetened whipping cream (I added vanilla and coconut sugar) or whipped coconut cream (chill 2 cans overnight, scoop out cream from top, add vanilla, desired sweetener and a pinch of sea salt and whip)

1. Mix together flour and baking powder

2. Combine eggs, honey, oil, vanilla, and milk

3. Add wet ingredients to dry and mix well. Pour into well greased 8x8" baking pan.

4. Bake at 350º for about 20 minutes. Allow to cool

5. Whip cream

6. Assemble: 

a. cut out shortcake into small pieces or cut into circles with cookie cutter or glass or whatever you can find that is the right size :) Place in the bottom of a glass

b. add blueberries

c. top with whipped cream

d. finish with raspberries