Summer Recipes

Serve these with veggies or flax crackers for body/mind health (and you may even lose a little weight)

Guacamole 

Guacamole

    3 Haas avocados, halved, seeded and peeled
    1 lime, juiced
    1/2 teaspoon kosher salt
    1/2 teaspoon ground cumin 1/2 teaspoon cayenne
    1/2 medium onion, diced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Hummus

hummus4

       1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
       1 medium garlic clove, peeled and smashed
       Juice of 1 medium lemon
       1/4 cup roasted tahini
       1/4 cup water, plus more as needed
                                     1 tablespoon extra-virgin olive oil, plus more to serve
                                     Sea Salt

Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth. If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.

 

Pesto (Vegan)

Pesto
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts, walnuts or almonds
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.  If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl.  If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.