Healthy Summertime Recipes
by Gwen Eager for Garden of Life
RED QUINOA & SPRING VEGETABLES SALAD SERVES: 4-6
Use Organic
For the Quinoa:
2 cups water
1 Tablespoon olive oil 1⁄4 teaspoon sea salt
1 cup red quinoa, rinsed
For the Salad
3 cups fresh spinach
1 cup cherry tomatoes, halved
1 cup chopped asparagus
1 cup chopped mango
1⁄2 cup thinly sliced radishes
1⁄4 cup chopped fresh mint leaves
1 lemon juiced
3 Tablespoons plus 2 teaspoons olive oil 1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper
Preparation
Make Quinoa. Boil 2 cups of water and add salt, olive oil and quinoa. Reduce heat to low, cover pot and let quinoa cook for about 15 minutes. Remove lid from pot to let cool then fluff with a fork. In a large bowl, add spinach. Drizzle 2 teaspoons of olive oil and a dash of salt on spinach then massage with your hands to soften the spinach. Add the remaining ingredients and toss until well mixed. Serve alone, topped with avocado or as a side dish to seafood, veggie burgers or poultry.
VEGAN “TUNA” SALAD SANDWICHES MAKES: 2 SANDWICHES
Use Organic
For the “Tuna” Salad:
11⁄2 cups unsalted, unroasted sunflower seeds soaked in water at least 30 minutes
1 Tablespoon crushed nori paper
2 Tablespoons fresh dill
2 celery stalks, finely chopped
1⁄4 cup finely chopped red onion
1⁄4 cup plus 2 Tablespoons cashew mayo
(see recipe at end)
1⁄4 teaspoon sea salt
1⁄4 teaspoon black pepper
1 Tablespoon lemon juice
1 Tablespoon coconut aminos
For the Sandwiches
4 Slices of bread of your choice, sprouts, tomatoes, lettuce and hummus
Preparation
Rinse and drain sunflower seeds after they are done soaking then add them into the food processor using the “s” blade along with the nori paper and dill and pulse about 20 times, or until the texture resembles tuna salad. Next, add cashew mayo, celery, onions, salt, pepper, lemon juice and coconut aminos and mix well. To assemble 2 sandwiches, spread hummus on 2 pieces of bread (or you can use mashed avocado) followed by lettuce, sprouts, tomatoes and mock tuna salad. Place other pieces of bread on top to make 2 sandwiches. Serve right away or refrigerate mock tuna salad in refrigerator for up to 4 days.
Cashew Mayo
Soak 1 cup of cashews in water for 30 minutes then rinse and drain. Add cashews into a high speed blender with 1⁄2 cup unsweetened almond milk, 2 Tablespoons olive oil, 1 teaspoon apple cider vinegar, 1⁄2 teaspoon maple syrup, and 1⁄4 teaspoon sea salt. Blend until smooth.