Recipes for a Fit Fourth

Another holiday weekend is upon us, and as families and friends gather around the kitchen or grill, we might be tempted to eat things we normally wouldn’t.

How can we stay true to our high-vibe dietary intentions and still have fun?

For some ideas, we’ve gathered a few inspirational recipes from a few of our favorite cookbooks in the store. Try them out instead of opting for convenience food and trusty barbecue and potato salad fare.

Let’s celebrate our bodies and the holiday weekend.

Peach & Avocado Summer Rolls

Try this summer delight in place of buffalo wings or nachos and other standard snack fare.

Rolls:

2 Haas avocados, sliced

1 lime

3/4 cup pistachios, chopped

1 tbsp + 1 tsp walnut oil

Sea salt

4 oz baby spinach leaves

15 rice wrappers

3 peaches, thinly sliced

1 cup fresh basil and mint leaves, mixed

Sauce:

4 tbsp almond butter, smooth

2 tbsp tamarind paste

1 tbsp maple syrup

1 tbsp grated ginger

1 tsp tamari

  • Whisk sauce ingredients together in a bowl until smooth. Set aside.
  • Squeeze lime juice over the avocado slices.
  • Mix pistachios with 1 tsp walnut oil and salt.
  • Combine spinach leaves and remaining walnut oil and mix gently by hand.
  • Soak each rice paper wrapper one at a time in a bow of warm water to make them soft. Avoid tearing.
  • As you remove each wrapper, lay it on a towel and arrange 1-2 peach slices in the center, topped with 2-3 avocado slices, a handful of spinach leaves, a generous pinch or two of basil & mint leaves, 1/2 tbsp pistachios, and 1-2 more peach slices.
  • Fold in the bottom of the wrapper over filling, then fold in sides and roll tightly. Eat within the day.

From The Vibrant Table by Anya Kassoff.

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Bay Potatoes

This simple recipe is a great substitute for potato salad or mashed potatoes, both of which are far heavier.

3 sweet potatoes

3 small red onions

3 red potatoes

15 dry or 10 fresh bay leaves

2 tbsp butter, melted

3 tbsp olive oil

  • Slice both kinds of potatoes and red onions into 1/4 inch slices and line them up alternately in a greased 9×13 pan.
  • Cut bay leaves in half and slip pieces in between every few slices of potatoes or onions.
  • Drizzle butter and olive oil over all.
  • Bake until tender at 425 degrees (about 1 hour).

From The Forest Feast by Erin Gleeson.

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Smoky Black Bean and Sweet Potato Chili

A perfect, lean dish to replace traditional versions of chili, pizza, or other popular group grub.

1 tbsp olive oil

2 cups yellow onion, chopped

4 cups sweet potatoes, cubed (3/4 inch)

2 cloves garlic, minced

1 chipotle in adobo, finely chopped

1 tbsp chili powder

2 tsp ground cumin

1/2 tsp smoked paprika

1 (14.5 oz) can diced tomatoes

3 1/2 cups cooked or canned black beans

1 1/2 cups veggie broth

Salt

1 Haas avocado

1/4 cup chives, thinly sliced

  • Heat oil in large pot over medium. Saute onion until translucent (about 8 min.).
  • Add sweet potatoes and garlic and sauce until fragrant and near tender (8-10 min.).
  • Add chipotle in adobo, chili powder, cumin, and paprika and cook, stirring constantly, until the spices are very fragrant.
  • Stir in tomatoes, beans, and broth and bring to a boil. Simmer, stirring occasionally, until sweet potatoes are tender (30-35 min.). Add more broth as needed to achieve desired consistency.
  • Season with salt to taste.

From Food 52: Vegan by Gena Hamshaw

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Banana Coconut Cream Pie Smoothie

This is a satisfying recipe with nutritional value to have in place of sugary desserts, cocktails, or malts and shakes.

1 1/2 cups coconut water

1/2 cup shredded, unsweetened coconut

1/4 cup raw, unsalted cashews, soaked overnight

1 tsp pure maple syrup

1 tsp natural vanilla extract

2 large ripe bananas, sliced and frozen

1 1/2 cups ice cubes

1 tbsp coconut oil

1 tbsp hemp seeds, optional

  • Throw all ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy.

From The Blender Girl: Smoothies by Tess Masters.

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