Summer is in full swing and now Independence Day is only a few days away! I wanted to arm you with a variety of recipe choices for your upcoming BBQ plans. Summer BBQs can be an amazing experience for us: we often get to see family, friends and relax…not having to worry about work or any other stress for the day. Hooray for that!
On the flip side, sometimes walking into a BBQ can be overwhelming and can feel unwelcoming to our plant-based lifestyle choices. Remember you have the power to bring a dish you love to eat! And for it to not be a big deal…just stick to a simple “I just feel better eating this way” if anyone even cares enough about what you are eating to ask (instead of a kinda rude “mind your own beeswax!” which might be tempting to say sometimes, I know =)).
This is also a great way to introduce family and friends into the Beauty Detox community. I wanted to suggest a few dishes you could bring to your friends or families. If you are hosting, then you may want to create more than just one of these summer fun recipes.
Here are a selection of 4th of July Beauty Detox Recipes:
Now it wouldn’t be a 4th of July BBQ without watermelon right? Now you may be thinking, based of Beauty Food Pairing, shouldn’t melon be eaten alone? That is correct. Often watermelon is served as dessert at a BBQ and that is a Beauty Food Pairing no-no. :-)
A great way to get around this at your BBQ is to make this awesome Watermelon Smoothie Recipe. Offer it to guests as they first arrive so that they have time to digest it fully before eating the rest of the day. This way you get to have this nostalgic staple food for 4th of July with out messing with your digestion.
- 12 cups frozen watermelon
- 1 cup coconut water
- stevia to taste (optional)
- mint or basil to taste (optional)
- Mix the ingredients in the blender. Pour into cold glasses and garnish with mint or basil.
I recently shared my Refreshing Cucumber Cooler Recipe and I wanted to remind you, that this beverage would be something everyone will love. It is cool, crisp and refreshing. Yum. See the party size recipe below!
- 10 medium cucumbers
- 20 tablespoons fresh mint leaves, plus a few sprigs for garnishing
- 7.5 cups cool filtered water
- 20 tablespoons freshly squeezed lime juice
- 5-6 teaspoon stevia (optional)
- Peel the cucumber if it is nonorganic. Cut a single thin slice from one end of the cucumber and reserve. Juice the cucumber and the mint together in a juicer. If no juicer is available, blend the cucumber, mint and water in a blender or food processor, and then strain the mixture through a cheesecloth. Pour the cucumber juice into a tall glass.
- Stir in the lime juice, stevia and filtered water (if you did not blend it in already). You can shake this drink in a cocktail shaker with a little ice if you really want to emulate a cocktail, though digestion-wise drinking this cool but without ice is more ideal.
- Garnish the cooler with a beautiful sprig of fresh mint and the reserved cucumber slice.
Snacks and Salads
I wanted to share this classic dish from my first book The Beauty Detox Solution. Your guests will love this lite and delicious dish made with fresh and natural ingredients. On a hot day, we often don’t tend to feel as hungry…and this dish will hit the spot!
- 10 large tomato
- 10 medium avocado
- 10 handfuls of basil leaves
- 5 Tbs. olive oil (optional)
- Black pepper to taste (optional)
- Celtic sea salt, to taste (optional)
- Cut the tomatoes into thin slices and arrange over a plate.
- Cut the avocado in half lengthwise using a sharp knife, and twist so the halves separate them. Lift out the pit with the knife and spoon out each half from the peel. Carefully slice the avocado into strips.
- Place the avocado slices on top of the tomatoes, and sprinkle the basil leaves over the top.
- Add the olive oil and seasonings to taste. If you feel you don't need the olive oil or salt, leave them out! I often do.
- The perfect bite would include a combination of the tomato, avocado and basil together.
You can also make any of these amazing dips and snacks as well…
- 8 large tomatoes
- 2 large sweet onion, or about 4cups chopped onion
- 2 large orange bell pepper
- 2 large yellow bell pepper
- 4 cups chopped cilantro
- 1 tsp. ground black pepper
- 4 Tbs. lemon juice
- 1 Tbs. Celtic or Himalayan sea salt
- Cayenne pepper, to taste
- This is a meditative recipe- meaning, a lot of chopping. Dice the tomatoes, onion and bell peppers and add to a large mixing bowl. Chop the cilantro and add as well. Add the black pepper, lemon, sea salt and cayenne pepper, and adjust to taste.
- 12 medium avocados
- Juice of 2 lemons
- 4 medium garlic clove, chopped very finely
- 1 tsp. Celtic or Himalayan sea salt
- Cayenne pepper, to taste
- 4 cups chopped tomatoes
- Place the avocado lengthwise and remove the pit. Scoop out the green avocado flesh and add to a medium size mixing bowl. Add the lemon juice and mash the avocados, using a fork. Make it as smooth as you like, or if you like your guacamole chunky, the way I do, then don't mash it too much! Add the garlic, sea salt and cayenne pepper and mix well.
- Add the chopped tomatoes last, and mix well again. I like putting the tomatoes in as the last ingredient after everything else has already been thoroughly mixed, because I don't like it when the tomatoes get to mushy.
- 2 Tbs raw coconut oil
- 2 cloves of garlic, finely minced
- 1 large onion, finely minced
- 3 cups of spinach, finely chopped
- 2 stalks of celery, finely minced
- 2 small carrots, peeled and minced
- 1 Tbs. cumin
- ½ cup dry millet
- 1 cup amaranth or brown rice flour
- High quality sea salt, to taste
- Pre-prep: Be sure to soak the millet in water overnight and rinse thoroughly before using.
- In a saucepan over high heat, bring the water to a boil. Reduce heat, then add the millet and simmer until the millet has cooked to a softer texture- around 15-20 minutes. Pour through a strainer and set to the side to cool down.
- Saute garlic in enough coconut oil until gently cooked, then add onions, and stir until the onions become translucent. Add the spinach, celery and carrots and cook gently for a few minutes, then add the cumin and other seasonings and stir in.
- Add the cooked millet and stir well. Adjust seasonings to your taste.
- Turn off the heat and add the amaranth flour to the mixture. Stir well until everything starts to “bind” together and the mixture cools.
- Clean the pan so you have a nice clean cooking surface, or if you want to be a mad chef just grab another one!
- Form the cooled mixture with your hands into patties on a plate, about 3-4 inches in diameter.
- Heat pan to fairly high temperature (to prevent sticking), and add the coconut oil.
- Cook each pattie on both sides until firm and browned.
- Enjoy! You can put them right on salad, or if you want them to be more like traditional burgers, cut the patties into thirds and pile them on heart of romaine leaves or collard greens. Top with clover sprouts, and add some mustard and organic ketchup. Voila! You have a true veggie burger in a veggie “bun”.
My recipe for Alkaline-Grain Veggie Burgers is perfect for cookouts. You can eat it on a collard green 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!
Some other great meal options are:
Now you are armed with a ton of choices for your upcoming holiday weekend. =) I hope everyone has a wonderful weekend and not only relaxes but enjoys some amazing, soul-nourishing food as well.
Lots of love,