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.

 
 
1 1/3 cups of fine ground coffee 
4 cups of water

  • Combine coffee and water in a glass container or mason jar. Stir to combine well. Cover and let it 'brew' at room temperature for 8-24 hours (I usually make mine in the evening and let it brew about 12 hours overnight)

  • Use a grain strainer or put a coffee filter in a fine sieve over a mixing bowl and slowly pour coffee mixture through the filter. This is now your coffee concentrate.

  • To serve, mix about 1/3 coffee concentrate with 2/3 water. Increase the concentrate for a stronger cup of coffee. 
You can enjoy this hot or cold, depending on whether you add boiling water or cold water. Keep refrigerated. The concentrate will stay good for up to one week.

 
 
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  • 2 small bunches of broccoli OR  1 large head of cauliflower
  • 1/2 cup cashew butter
  • 1/4 cup chopped cashews (unsalted and raw)
  • 2 tbsp olive oil
  • 2 tbsp curry powder
  • 1/4 tsp sea salt


Mix everything but the veggies in a large bowl, then add the veggies and toss to coat. Spread flat on a cookie sheet, and broil for 8-10minutes on top shelf of oven. Enjoy as is, OR serve over brown rice, quinoa or millet.




 
 
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.
 
 
  • 4-5 cups water 
  • 1-2 inch strip of wakame (or any sea vegetable), rinsed and soaked 5 minutes in 1 cup of water until softened 
  • 1-2 cups thinly sliced vegetables of your choice (carrots, spinach, etc)
  • 2-3 teaspoons miso paste (or add more to your flavor preference)
  • 2 scallions, finely chopped 

Chop soaked wakame.  Place water and wakame in a soup pot and bring to a boil. Add vegetables and simmer for 2-3 minutes (simmer an extra few minute if using carrots) Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot. Reduce heat to very low; do not boil or simmer miso broth. Allow soup to cook 2-3 minutes. Garnish with scallions and serve.   

- If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning. 
 
 
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What you will need:

-Sliced Veggies of your choice (I used cucumbers, carrots, cabbage, avocado and romaine)

-Rice Paper Wraps

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Once the veggies are sliced into 'matchsticks'. soak the wrapper in warm water for about 20 seconds to soften. Them lay it flat, fill it up with the veggies, and roll it up tightly.
(I found that some rolls came out messier than others, so I  'double wrapped' when needed!)

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I had some nori paper on hand, so I wrapped up a few in this as well! 
I dipped these in my 'Oh So Easy Peanut Sauce' and that really made the dish!

 
 
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Equal Parts:
Organic peanut butter (no sugar added)
Apple Cider Vinegar
Sesame Oil
Maple Syrup and/or  Agave nectar


Whisk it all together... viola! That's it! Tastes amazing as a dip for spring rolls!