Not only does watermelon taste fantasticly refreshing on a hot summer day, it's on my list of bloat reducing foods. Cool off AND slim down with this simple mix.
Ingredients:
4 cups watermelon chunks (seeds removed)
Juice of 1 one lemon
1/2 cup fresh mint
In a blender, mix the watermelon and lemon juice. Stir or blend in the mint, and serve over ice.
What You Need:
3 tablespoons lime juice
2 tablespoons soy sauce
or tamari
1 tablespoon agave
1 clove garlic, minced
2 tablespoons mint, roughly chopped
1 teaspoon jalapeño pepper, seeded and minced
2 large cucumbers, peeled and thinly sliced
1/4 cup dry-roasted peanuts, chopped
What You Do:
In small bowl, mix lime juice, soy sauce, agave, garlic, mint, and jalapeño.
Add cucumber slices and peanuts, toss gently, and serve.
Juice of one lemon
1 inch piece of ginger root (peeled)
handful of fresh mint
1 tablespoon agave
1 1/2 cups water
Place it all in a blender and mix it up. If you want to drink it right away you can replace some of the water with ice. Otherwise, let it chill in the fridge before enjoying this refreshing, alkalizing, tasty treat!
10 dried figs
1 fennel bulb
1/2 head green cabbage
1 apple
2-3 scallions
2-3 tablespoon fresh dill (use less if dried)
1/2 tablespoon corriander
1 tablespoon olive oil
juice of half a lemon
salt to taste
Slice the figs, fennel, cabbage, apple and scallions and place in a bowl (slice any way you prefer, I usually do match-sticks or small cubes). Add the lemon, oil, corriander, dill, and salt, as well as some fronds from the fennel bulb. Combine and let chill for about an hour in fridge to allow flavors to meld.
*If you want it a little more sweet, it tastes delish with a squirt or two of agave nectar!
1 cup walnuts (soaked for about an hour)
1/4 cup onion
1/4 cup sun-dried tomato
handful of cilantro
equal parts cumin, oregano, garlic powder (or fresh garlic)
cayenne to taste
dash of extra virgin olive oil
Tablespoon tamari (for gluten-free), otherwise you can use soy sauce or namo shoyu for 'true' raw
Blend it all up in a food processor and enjoy! Tastes great wrapped in some big chard or collard leaves, along with some sliced avocado and sprouts, or as dip for celery sticks and carrots, or even crackers.
1 cup cashews
3/4 cup water
2 tbsp lemon juice
1 clove garlic, minced
1 teaspoon agave nectar (or one pitted, soaked date)
1 tsp onion powder
1 tsp salt
2 tsp dill
Blend everything but the dill until super smooth. Pulse in the dill, and add any other herbs if desired. Let it sit for a few hours in fridge. (fyi... it will thicken in fridge, so you may need to add a little more water again before serving). Works great when a little thicker for a veggie dip, and perfect as a dressing when on the thinner side.
2 large heirloom tomatoes
2 ripe peaches
handful of fresh mint
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Peel and slice peaches into cubes. Dice up tomatoes into cubes. Place in a bowl and top with the rest of ingredients. Let sit for a few minutes at room temperature to marinate.
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