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)
juice of 1 lime
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.
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
FOR THE CRUST
2 cups pitted medjool dates, packed (~20)
2 cups raw unsalted cashews
1/8 sea salt (or more, to taste)
LEMON COCONUT FILLING
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!
Wishing All A Happy 4th!