Nothing says summer like watermelon. Except for tomatoes.
Fruit juices in the US are often seen as either a kid’s drink or as a component for cocktails (cranberry g&t, I’ve got my eye on you), whereas other countries rely on fruit juice as an alternative to water — there is a fruit juice stand with all fruits in every color for each corner in Syria (or there was…) and India is also known for fruit juice vendors.
Agua fresca is a Mexican invention that also fully appreciates the cooling, refreshing power of fruit. It is a slightly sweet and super refreshing drink – perfect to cool off from the heat of the day or a spicy meal. Fortunately, aguas frescas are slowly gaining popularity in the States (Califia Farms recently released a line of aguas frescas including “Kiwi Cactus” that I’d love to try).
This is a fancy recipe that I made just for you. And don’t worry, it’s not at all hard to make.
Is a slaw a slaw sans cabbage? I hope so, because this is my favorite slaw yet.
I am always too busy to make lunch; this is a great healthy option that you can throw together for a sweet snack or meal. Winter-themed, it is based around a sweet butternut squash purée, so creamy and filling it’s almost like yogurt. Nuts are essential for both protein and crunch. Apples — my favorite winter fruit — are crisp and juicy, perfect with the squash. Dates bring some chewy sweetness – add in a couple extra if you love them like I do. A drizzle of blackstrap molasses rounds out the flavor with a nutrition-packed sweetness that keeps up those iron stores that allow you to feel energized and awake – plus, it’s got a low glycemic index so it won’t give you a sugar buzz and then let you crash.
Feel free to sub in your favorite nuts, dried fruit or spices and make this recipe your own.
I know. Kale. But listen, there’s a reason there’s a cult of love around this green leafy. It’s earthy, herby, almost peppery and stands up well to all types of cooking – and, ya know, it’s good for you. With this cold weather, the sometimes bitter undertones will have sweetened right up - kale is best after a frost. Even my three-year-old cousin Brenna loves this veggie (she eats it raw from the stem, so buck up, people).
My final argument: at least it’s not a kale salad. Although I’m not crossing things out.
Giving nut cheeses the names of dairy cheeses does a disservice to them – they aren’t at all like dairy cheeses, and the ones that try to be (I’m looking at you, Daiya), do a goopy, plasticy job of trying to get the melt of mozzarella and none of the flavor. Fortunately there are a lot of “artisanal” nut cheeses (from brands like Kite Hill and Treeline) coming out recently that highlight the flavors and textures of nuts – cashews, almonds, macadamias, etc. – to make nut cheeses good in their own right. They aren’t “faux” anything. Hopefully these types of cheeses will break through the label of “vegan food”.
vegan, gluten-free, + a raw beet salad
The mild cranberry beans I’ve called for are great at soaking up sage and garlic flavors – any mild bean would work well here (e.g., Great Northern, Cannellini). After cooking, they are dressed in lots of your best olive oil and seasoned with sea salt and pepper. A simple salad of julienned beets dressed in olive oil and lemon accent the beans with an earthy, tangy crunch. It’s a lovely fall meal and one of those meals that after you’ve made it once, you’ll make a million versions of it for easy dinners and take-to-work lunches. Pick your favorite herb, your favorite beans, your favorite crunchy vegetable and dress with olive oil and lemon, salt and pepper, and you’ve a delicious, fulfilling meal.
This muesli is packed with slivered almonds and lots of dried fruit, just the way I like it. Of course, there are a million ways to adapt this recipe, so play with the proportions and see what you like.
Muesli is like a healthier version of granola – all the bits and pieces I love about granola, without the canola oil and sugar. You can even get more of the crunch and intense nuttiness of granola by toasting the ingredients before mixing them together. And it is the original health food, right? Physician Maximilian Bircher-Benner developed a very distant precursor to today’s muesli for his patients (it looked more like recipes for overnight oats than Kellogg’s boxed cereal version). He was the original raw and vegan foodie, suggesting that a diet of raw fruits and veg and a good amount of exercise was essential to people’s health. Thumbs up, Max BB.