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.
Vegan, gluten-free, raw
I am from a family of hungry bears. When we’re hungry, we get mean. I’ve learned that it’s always helpful to have a quick, healthy snack on-hand for those moments when you need food, now.
But these almond-cherry date bars are delicious even if you’re a normal person. They are great to-go snacks as they are light and travel well, so pack them in lunches or on a hiking trip. They are great crumbled into a bowl of almond milk for an easy on-the-go breakfast, great as an afternoon snack (with tea, especially!), and I bet they would be great swirled into ice cream or yogurt or topped with peanut butter.
vegan, gluten-free with gf bread
This is another summer meets fall recipe. September is the beginning of the harvest season for almonds, and there are a plethora of grape varieties available at the farmer’s markets and in Berkeley Bowl (my fave grocery for veggies). I’m taking the opportunity to eat my fill of Concords, but any grape will work here, so pick your favorite.
vegan, gluten-free, raw
I grew up eating salad for every dinner when I was a kid, and so I thought I knew all there was to know about salad… but this is not an American green chopped salad. Lettuce is not at all an essential part of most salads in the world (even in the U.S., iceberg lettuce often serves as a vehicle for ranch dressing, rather than fresh veg).
Simple chopped salad – finely diced tomatoes, cucumbers, and onions – is something you will find throughout the Middle East. It’s served with almost every meal, including breakfast. It’s bright and refreshing, and actually totally customizable (no matter what anyone tells you): use whatever you have on hand that’s fresh.