If you’re going to a 4th of July barbecue, you don’t have to be the “weird” one refusing to eat. Oh no! The way you eat (ie healthy, whole foods that support your body!) doesn’t have to be a big deal for you or anyone else at the party. At the same time, you certainly don’t have to succumb to eating crap to try to fit in with everyone else (nor will you ever be asking yourself “why is my stool green?” lol!) The key is having options available for you and for all that want to partake (without being pushy of course), and just having a good time.
Here are some 4th of July recipes you can either take with you or make for the people coming over:
Any veggies you want—zucchini, squash, peppers, mushrooms, onions, cherry tomatoes, etc!
Slice them into chunks, skewer, and grill! You don’t have to have meat on the skewer to have something delicious that everyone—not just Beauty Detoxers or vegetarians—will enjoy.
Mac and “Cheese” with Quinoa Noodles
6 Tbsp nutritional yeast1 Tbsp turmeric
½ tsp minced garlic
½ cup water
1 tsp high-quality sea salt
2 Tbsp olive oil (or melted coconut oil)
1 tsp paprika
Black pepper to taste
2 cups gluten-free quinoa noodles (brown rice noodles would work also)
Boil and drain the noodles and set them aside. Mix all other ingredients in a large bowl and pour over the noodles. Mix well.
3 bunches of kale
½ cup coconut oil
½ teaspoon high quality sea salt
Chili powder to taste (optional)
Juice of one lime (optional)
** This recipe is for all, not a raw recipe for only those that have a dehydrator.
Preheat your oven to 325 degrees. Wash and dry your kale (get it as dry as you can!). Tear it off the stem and break it into small pieces. Melt the coconut oil, add in the salt and chili powder (if desired), and coat the kale with the mixture. Put the kale onto a baking sheet (try to spread them out as much as possible, but it’s okay if they touch in spots). Bake the kale for 10 minutes, flip it, then bake it for 10 more, until it’s crispy (but still green!). Drizzle the lime juice on top if you would like to have spicy lime chips.
Sweet Potato Fries
4 sweet potatoes
4 Tbsp coconut oil, melted
½ Tablespoon allspice
½ teaspoon cayenne pepper (optional)
½ teaspoon pepper
¼ teaspoon high-quality sea salt
Preheat oven to 425 degrees. Peel your sweet potatoes if you’d like (leaving the skin on is fine) and slice them into thin pieces. Toss them in the mixture of coconut oil, allspice, cayenne, pepper, and salt. Bake the fries for 15 minutes, then flip them and bake 10 to 15 more minutes, until they’re lightly browned.
Alkaline-Grain Veggie Burgers
My recipe for Alkaline-Grain Veggie Burgers is perfect for cookouts. You can eat eat on a collard or romaine leaf and wrap it up, put it it on some gluten-free bread, or lightly grill a portobello mushroom cap (or you can bake it) and use it as the bottom “bun” of an open-faced burger.
Another option is to use the portobello mushroom as the burger, again in a collard leaf or on gluten-free bread. Pile it high with veggies!
1-2 pineapples, cut into chunks
1 cup maple syrup
½ cup pineapple juice
½ cup tamari
1 tsp chili powder
While I’m usually an advocate of consuming fruit raw, this is a time when it’s fun to eat something off the grill…and at least it is a whole fruit. Eat on an empty stomach though still! Try the veggie skewers as a grill option also.
Mix all the ingredients (except pineapple) in a large bowl. Marinate the pineapple chunks in the sauce, then skewer. Rotate on the grill until the edges begin to brown. Serve while warm.
Patriotic Berry, Avocado, and Coconut Salad
2 ripe avocados, cut into chunks
3 cups of blueberries
2 cups of strawberries, sliced
2 Tablespoons unsweetened coconut flakes
Juice from 1 lime
1 Tablespoon coconut nectar
This is a patriotic twist on one of my recipes in The Beauty Detox Foods. Combine the fruits, then mix with the lime and coconut nectar. Optional: Serve on a bed of romaine or spinach. The green is an extra in this red, white, and blue mixture, but the avocado adds some healthy fat to your meal, and you can never go wrong with greens like romaine and spinach.
6 cups frozen watermelon
1/2 cup coconut water
Mint or basil to taste (optional)
Mix the ingredients in the blender. Pour into cold glasses and garnish with mint or basil.
Serve these first, as your guests arrive, so there will be plenty of time between the slushies and the rest of the meal for optimal digestion. Remember, melon should always be enjoyed on an empty stomach, without any additional fruits or vegetables, so drink this alone.
Other recipes you and your guests may enjoy at your cookout: