SUMMER
A time of warmth and vibrancy, radiating energy and vitality. Colorful, sweet fruits, vegetables, and herbs with peak flavors are in abundance this season.
sparkling grapefruit mocktail
INGREDIENTS
1 large grapefruit, juiced
2-3 sprigs of fresh rosemary
1 tablespoon monk fruit sweetener (adjust to taste)
Sparkling water or club soda
Ice cubes
Grapefruit slices and rosemary sprigs for garnish
To prepare the rosemary-infused simple syrup, combine 1/2 cup of water and 1/2 cup of monk fruit sweetener. In a small saucepan. Add 2-3 sprigs of fresh rosemary to the saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sweetener is completely dissolved. Let the syrup simmer for an additional 2-3 minutes to infuse the rosemary flavor. Remove the saucepan from heat and allow the rosemary syrup to cool completely. Once cooled, remove the rosemary sprigs and discard them.
To mix the mocktail, fill serving glass with ice cubes. Pour in the freshly squeezed grapefruit juice until the glass is about halfway full. Add about 1 tablespoon of the prepared rosemary-infused monk fruit simple syrup to the glass.Top off the mocktail with sparkling water or club soda, filling the glass to the top.
Feel free to adjust the sweetness and rosemary flavor to your taste. You can also experiment with adding a splash of fresh lemon or lime juice for an extra citrusy twist. Garnish with a spring of rosemary.
watermelon & mint salad
INGREDIENTS
For the Salad:
4 cups cubed watermelon (about 1-inch pieces)
3 ripe kiwi, peeled and sliced
6 ripe apricots, pitted and sliced
1 cucumber, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh mint leaves, torn or chopped
For the Vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon honey or maple syrup
Salt and pepper to taste
Arrange the cubed watermelon, sliced cucumber, sliced kiwi, and sliced apricots on serving plates. Sprinkle the crumbled feta cheese over the fruit. Scatter torn or chopped fresh mint leaves over the salad.
In a small bowl, whisk together the olive oil, white wine vinegar, honey (or maple syrup), salt, and pepper until well combined. Taste and adjust the sweetness and seasoning if needed.
Drizzle vinaigrette over salads and enjoy!
Salmon power bowl
This salmon power bowl is not only delicious but also packed with nutritious ingredients that provide a balanced combination of protein, healthy fats, fiber, and vitamins. Feel free to customize the bowl by adding other veggies, nuts, or seeds based on your preferences.
INGREDIENTS
2 salmon fillets
Salt and pepper to taste
For the Power Bowl:
2 cups cooked quinoa or brown rice
2 cups mixed greens (such as spinach, kale, or arugula)
1 cucumber, sliced
1 carrot, shredded
1 avocado, sliced
1/2 cup edamame (cooked and shelled)
1/4 cup sliced radishes
2 green onions, sliced
Sesame seeds for garnish (optional)
For the Miso Dressing:
3 tablespoons white miso paste
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
2 tablespoons water (adjust for desired consistency)
Prepare the salmon: Preheat the oven to 400°F (200°C). Place salmon on baking sheet lined with parchment paper, season with salt and pepper. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
Make the Miso Dressing: In a small bowl, whisk together the white miso paste, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, grated ginger, minced garlic, and water. Adjust the amount of water to achieve your preferred consistency. Set aside.
Assemble the Power Bowl: Divide the cooked quinoa or brown rice between two serving bowls. Arrange the mixed greens, cucumber slices, shredded carrot, avocado slices, edamame, sliced radishes, and green onions on top of the quinoa or rice. Gently place the cooked salmon fillets on the bowl.
Drizzle the miso dressing over the entire power bowl. If desired, sprinkle sesame seeds over the bowl for added texture and flavor.