Memorial day is just around the corner. What will you be doing? Picnicking with family? Taking the boat out under the sun? Whatever you and your loved ones are doing, here are some simple healthy recipes to make this Memorial day just that much more delicious.
Fresh Lime Squeeze -Tired of the same old soft drink or juice routine? Want to try to steer away from the alcohol? How about some fresh lime squeezers? Easy to prepare and fun for all ages. All you need is one lime per person per drink plus sweetener of choice and water. Limes have all sorts of health benefits such as helping digestion, encouraging weight loss, relieves symptoms of gout, strengthens the kidneys and limes are high in Vitamin C.
Just squeeze a lime into your glass, add a tablespoon of agave nectar or honey, stir to dissolve…add water and ice and presto! A delicious beverage that is a great electrolyte to support you while playing hard in the heat. For a soda alternative, as carbonated water instead of regular.
Fruity-mint ice tea is another idea for a summertime beverage alternative.
Just pick up your favorite non-caffeinated teas (I like to mix fruit with mint) and some more natural sweetener alternatives – like raw turbinado sugar (as opposed to white sugar) agave nectar or honey. All you need to do is steep 5-6 tea bags into 8 cups of water to make a strong tea. While the tea is hot, once you remove tea bags, add sweetener (about 1/2 cup per 8 cups – or to taste). When you are ready, mix with a bag of ice for a delicious cold drink to last all Memorial day long.
Watermelon juice – If you’ve got a juicer, watermelon juice is sure to be a hit this weekend. One large watermelon yields a very large amount of juice, since watermelons are 92% water. Just hook up your juicer, cut the melon up and juice! For variety, add some cut up limes or mint springs. Watermelon juice is great for the kidneys and will keep everyone hydrated and happy.
Kale with Lemon and Pine nuts– One of my favorite, and simplest recipes for lunch, dinner, picnics or anytime, is my famous kale salad. Kale is so nutritious, you could live on it, qualifying it as a ‘super-food’. All you need is a head of kale – any variety will do (purple, green or the Lacinato kale (also called dinosaur kale). If you have a large crowd, grab several heads or mix up varieties and follow the instructions below.
What you need: Kale, lemon (1 per head), olive oil, Himalayan or Real sea salt, Nutritional yeast (1/2-1 c), pine nuts (1/4 c)
First, wash and de-spine the kale, tearing the remaining into bite size pieces. Use a paper towel to soak up the remaining water off the leaves. Add in enough olive oil to coat leaves. This is an important part – massage olive oil into the leaves with your bare hands. It’s the only way to soften the leaves and make sure the olive oil coats every thing. This makes a huge difference in digestibility as well. Now, squeeze one lemon per head of kale – onto the kale mixture. While stirring, add some salt and nutritional yeast. Keep adding yeast to cover the leaves. At first the yeast will disappear into the leaves, keep pouring it on. I use roughly 1/2-3/4 cup nutritional yeast per head. Add salt to taste. When you have coated the leaves, sprinkle in pine nuts and presto! Finished. Everyone loves this salad.
Arugula, Fennel Salad with Grapefruit, Mint and Avocado- This is another winner and contains several items that keep your system clean and running at top performance. Grapefruit is great to rid your body of unwanted cellulite, avocado is a nutritious fat and fennel is superior at digestion support. Add in some mint, lime and a little Himalayan salt and you have a sure-fire, unique winner to please the in-laws.
Here is what you need:
Arugula, 1 Fennel bulb, 1 Avocado, 1 Ruby red Grapefruit, 1 lime, handful of mint, olive oil, Himalayan salt, fresh ground pepper
Slice up fennel into bite sized wedges, peel grapefruit and cut into small chunks, open avocado, remove pit and cut into small squares. Add the fennel, grapefruit and avocado together in a bowl, toss with arugula and squeeze lime juice over the top and mix in. Add olive oil to coat and sprinkle 1/4 teaspoon of salt and pepper, to taste. (Makes approx. 4 servings)
Sweet Bell Pepper Potato salad with pickles This potato salad is a unique version that will set your salad apart from the neighbors and have people talking. Really. It’s that good! We use three different colors of bell peppers here to create a salad that touches the rainbow. They say eating a variety of colors is a great way to make sure you are getting all the nutrients you need. Bell peppers are full of vitamin C and vitamin A, as well as a great dietary source of B6 and fiber. Peppers are high in the antioxidant lycopene which can help prevent certain cancers such as bladder, prostate and cervical. Red peppers are a good source of lutein, which supports the eyes and protects against macular degeneration.
Grab a bag full of red potatoes, several bell peppers in a variety of colors, a jar of dill pickles and some celery and let’s get started. For a healthier alternative, instead of regular mayonnaise try delicious Veganaise – found in your health food store or cold health section of most grocery stores today. Veganaise is egg-free and an amazing alternative, even if you eat eggs.
Boil 12-15 red potatoes cut in half. Slice up 3 bell peppers into bite size bits. Cut several stalks of celery and 5-6 pickles. Once potatoes are cooled, cut into smaller squares. Add in peppers, celery and pickles, cover with mayonnaise or Veganaise to coat. Sprinkle with Real sea salt or Himalayan salt to taste, add ground black pepper. Simple, easy, delicious.
This Memorial day, create some healthy recipes for a delicious day of fun, family and enjoyment. You don’t have to sacrifice good flavor to try something new that’s great for everyone.
Written by: Stasia Bliss