Fourth of July is just around the corner and since it falls on a weekend, that means parties and not-so-healthy foods galore. This year, claim your independence from junk food, and say yes to dishes that taste good and treat your body with respect.
Here are four of my favorite Red, White and Blue recipes that are easy to make and fun to eat!
Red, White and Blue Nachos
1 bag of organic blue corn 365 brand tortilla chips from Whole Foods
1 package of Daiya mozzarella cheese
1/3 cup unsweetened, plain almond milk
1 jar of chopped sundried tomatoes
1 package of Beyond Meat Chicken-free Strips, chopped in smaller chunks
In a sauce-pan, mix Daiya cheese with almond milk and heat up until they melt into a smooth, cheese mixture. Layer tortilla chips on a large plate and add chopped chicken strips on top. Drizzle with the cheese mixture, sprinkle with sundried tomatoes and enjoy!
Patriotic American Potato Salad
3 pounds of small red, white and purple potatoes
1 cup soy-free Vegenaise
2 tablespoons dijon mustard
1/2 cup fresh dill, chopped
1/2 cup celery, chopped
1/2 cup sweet onion, chopped
½ teaspoon real salt
Boil potatoes until tender. Drain and set aside to cool. While potatoes are cooling, mix the rest of ingredients into a creamy dressing. When potatoes are at room temperature or cooler, cut in desired chunks and mix with the dressing for a delicious side dish!
2 cups of walnuts
3/4 cup dates
½ teaspoon salt
1 teaspoon vanilla powder
Process all ingredients in a food processor with an S blade until dough is formed.
2 cups cashews, soaked for 12 hours and then drained
2/3 cup coconut butter
1/4 cup young coconut water
1/4 cup raw agave
2 tablespoons psyllium husk
1/4 teaspoon sea salt
¼ vanilla bean
Place all cream ingredients in blender except of psyllium husk, and blend until smooth. Add psyllium husk and blend for an extra minute.
Instruction for assembly:
Place the dough into the tart shells and mold into crust-shape. Pour over the cream and decorate with berries on top, alternating rows of red and blue.
Z-TIP: Alternatively, you can serve the cream in martini glasses, topped with berries!
1 carton of blueberries
Umbrellas for the drinks with red, white and blue motifs
Juice watermelon, honeydew and cucumbers through a juicer and squeeze lime by hand. Take berries and pierce them with the umbrellas. Serve juice on the rocks and to with a red, white and blue umbrella!
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About Alina Z.
Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida, Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at eHow.com, visit Alina’s website at alinaz.com, or follow her on Facebook (facebook.com/CoutureFood) or Twitter (@CoutureFood). The Green Goddess blog runs every other Wednesday at bocamag.com.