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Wellness Eats: 4th of July

Wondering what to make for your holiday cookout that’s both healthy and delicious?

Look no further – you can still eat food that satisfies you and doesn’t throw your healthy living off track.

*Warning: these recipes don’t come with willpower, but they are tasty so maybe you won’t even miss those red, white + blue cupcakes.


Papaya + Pomegranate Pops



1/ 2 cup unsweetened pomegranate juice

1/ 2 cup raw cashews, soaked in cold water overnight

250 g peeled & seeded papaya, coarsely chopped (approximately 1/ 2 medium papaya)

1/ 2 cup coconut milk

1/ 4 cup The Beauty Chef antioxidant liquid

2 tablespoons coconut oil, melted

2 tablespoons maple syrup

1/ 4 cup freshly squeezed lime juice


  • Pour the pomegranate juice into the bottom of six 100 ml popsicle molds.

  • Freeze for 1-2 hours, or until almost frozen solid.

  • Drain and rinse the cashews under cold water.

  • Place the cashews and remaining ingredients in a high-speed blender. Blend until smooth. Refrigerate until pomegranate juice is frozen.

  • Spoon or pour papaya mixture into the molds to fill completely.

  • Insert popsicle sticks.

  • Freeze for a further 4 hours or overnight, until completely frozen.

  • Run molds briefly under warm water to help release the popsicles.


Tomato Avocado Salad



4 cups of cherry tomatoes (I used mixed variety)

2 avocados

juice of 1 lime

fresh cilantro

1 tbsp of olive oil

salt and pepper

optional: diced red onion


  • Cut the tomatoes into 2 pieces.

  • Skin the avocados and cut into medium pieces.

  • Chop cilantro.

  • Squeeze the lime juice into the salad.

  • Add pepper, salt and olive oil.

  • Mix everything well.

  • Enjoy! That’s right, the salad is ready.


Raw Lemon Coconut Bars




2 cups pitted medjool dates, packed (~20)

2 cups raw unsalted cashews

1/8 sea salt (or more, to taste)


2 cups raw cashews, soaked

1 cup coconut cream

2 tablespoons coconut oil

2 tablespoons honey

juice from 1 lemon (~1/3 cup)

pinch of sea salt


  • First, place two cups of cashews into a medium/large size bowl and cover them with boiling water. Let them soak for 4-6 hours or overnight. These cashews are for the filling.

  • Next, place crust ingredients (pitted dates, raw unsalted cashews, and salt) into a high-speed food processor and process until crumbly.

  • After ingredients are blended, spray a 9×9 inch pan with coconut oil cooking spray. Gently press crust evenly into the bottom of the pan. Set aside.

  • Once cashews have soaked for the appropriate amount of time (cashews should be soft and squishy) place all ingredients for the lemon filling (except coconut oil) into a high-speed food processor and blend until smooth.

  • When ingredients are mixed well and the filling is a smooth consistency, add coconut oil and mix one more time.

  • Pour filling contents on top of crust. Spread evenly with a spatula and place pan into the freezer for 1-2 hours to set.

  • When bars are hard and ready to eat. Remove from freezer, top with shredded coconut and lemon zest.


*Store bars in the freezer for more of an ice cream bar texture or in the fridge for more of a cheesecake texture.


Turmeric Green Tea



2 cups (500ml) water

1 inch fresh ginger root, minced

2 teaspoons ground turmeric (or 1 inch fresh turmeric root)

1 green tea bag

1 pinch of salt

1/4 cup (85g) honey

Ice and fresh lime slices to serve (optional)


  • In a medium pot, bring water close to a boil and add minced ginger, turmeric, honey, and salt. Simmer for 10 minutes then turn off the heat.

  • Add the green tea bag and steep for 3 minutes, then take out.

  • Strain out the solids using a fine mesh strainer and set aside.

  • Pick any sized glass or mason jar you like, fill 3/4 height with ice cube, pour the tea over the ice. Add fresh lime juice, honey to taste, garnish with a slice of lime, and enjoy!

Serves 2

Wishing All A Happy 4th!

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