basil-mint watermelon pops

This fun summer treat is incredibly simple and fun to eat, not mention amazingly refreshing on a hot summer day.

1 small personal melon (about 3-4 cups cubed)

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh mint

1 pack of reusable appetizer skewers and an ice cube tray (silicone works best)

if you like a sweeter pop, add agave to taste

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Combine all ingredients into a blender and puree

Taste and add agave if you would like it sweeter, I like it plain

Pour mixture into ice cube tray

Freeze for about 45 minutes and add skewers when slushy

Allow to fully freeze for another hour

Enjoy!

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Frozen Raw Cacao Banana Bites

This is a great treat for those hot summer nights!  These little bites are incredibly tasty and fun to eat!

2 bananas

1 cup raw almond butter

1/4 cup raw cacao powder

1/4 cup agave

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Slice the bananas into 1/2 inch medallions and lay on a silicone pan or waxed paper

Mix remaining ingredients in a bowl until smooth

Spoon mixture onto banana medallions then top with another slice of banana

Place in freezer for at least an hour then enjoy!

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Swiss Chard Rollers

This is a fun and delicious recipe with a raw option that makes for a convenient packed lunch or afternoon snack!

1.5 pounds Swiss chard

2/3 cup quinoa or 1 1/3 cups of chickpeas for raw rollers

1/4 cup chopped almonds

1/2 cup chopped parsley

1/4 cup chopped mint

1/4 cup minced scallions

1/2 cup chopped tomatoes

2 tblsp olive oil

1/2 tsp. ground black pepper

1 tsp. garlic powder

1/4 tsp. cinnamon

1/4 cup lemon juice

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Cook the quinoa in 1 1/3 cups of water.  After cooking quinoa, drain using a bowl to preserve the hot water.  Set the quinoa aside and soak the the swiss chard leaves, stems removed, one at a time in the boiling water for about 30 seconds each to soften, then pile them into a deep dish and cover.

For raw option, soak the dry chickpeas overnight.  Drain, then press with a rolling pin, remove the skins that separate and scoop the mixture into a bowl, continue with recipe as directed.  Warm water separately to soften swiss chard leaves.

Combine all of the other ingredients into a large bowl and mix together.  Allow to sit for about 5 minutes.

Spoon one large spoonful of stuffing onto each leaf.  Fold the bottom of the leaf over the stuffing, then the sides, then roll them up into the rest of the leaf.  They’re ready for snacking!

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Raw Coconut Chia Cacao Pudding

This tasty desert is about has nutritious as you can get.  Packed with Omega-3’s and antioxidants, it’s a healthy alternative to the sugar packed deserts of today.

serves 2-3

1/4 cup raw chia seeds

1/4 cup raw flax seeds

1/4 cup raw cacao bits

1/4 cup raw unsweetened coconut shreds

1/2 cup dehydrated or fresh berries of any sort (goji berries pictured, also great with blueberries)

1 cup coconut milk or almond milk (using chocolate almond milk is delicious)

agave to taste if more sweetness is desired

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Combine all ingredients into a bowl and stir.  Allow to sit for 10-15 minutes in fridge if you like a thicker pudding.  Enjoy!

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Fresh Thai Mix

This is a simple, quick, and delicious recipe packed with nutrients!

Serves 2

3 cups chopped bokchoy

1.5 cups chopped red pepper

1.5 cups chopped mushrooms (any variety)

3/4 cup chopped carrots

1/2 cup cashews

1/4 cup diced spring onion

1/4 cup diced fresh lemongrass

1/2 of a jalepeno, diced

1/2 cup fresh basil leaves, cut into slivers

1 tablespoon diced fresh ginger

1/2 can coconut milk or light coconut milk

1/2 cup vegetable broth or water

1/4 cup unsweetened raw coconut shreds

black and red pepper flakes to taste

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In a deep pan, combine the coconut milk, broth or water, 1/4 cup of the slivered basil leaves (save the other 1/4 for later), lemongrass, spring onions, ginger, and jalapeno.  Simmer on medium heat for about 10 minutes, stirring occasionally, until mixture begins to boil.

After mixture has come to a boil, add bokchoy, red pepper, mushrooms, and carrots.  Cover pan with foil and allow to cook over medium for 7 minutes, remove foil occasionally and stir.  After 7 minutes, add cashews, coconut shreds, and the rest of your basil leaves, allow to simmer for 3 more minutes.

If you would like your veggies more cooked, you can continue to let them simmer until they are the texture you prefer.  I prefer the veggies still firm, and even somewhat raw sometimes, to preserve nutrients.  If you prefer more spice, you can add more jalapeno, or some red pepper flakes.  I hope you enjoy this healthy dinner!

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