If You’re Looking To Recover On A Hot Summer Day, Look No Further Because These 6 Recipes Have You Covered!
Summer is the perfect getaway time for many families. The kids are on school break and taking time away from work to go to the beach or to our beautiful national parks, seems like the ideal vacation. Yet, spending countless hours in the hot sun can be very grueling on one’s mind and body. It seems as though the heat robs us of our energy and in turn, our body craves a pick-me-up.
Foods with high water content will aid in avoiding dehydration and those with electrolytes, potassium and carbohydrates will give you the nutrients and energy that you physically and mentally need. You will want to try the following yummy treats:
1. Banana “Ice Cream”
4 Ripe Bananas, Cut into Rounds and then Frozen
1/2 Tsp. Freshly Ground Nutmeg (optional)
2 Tsps. Salt
Blend bananas, salt and nutmeg, in a blender, until very smooth. Eat immediately or pour into a loaf pan and freeze until firmer.
2. Chocolate Milk
How to Make the Perfect Glass of Chocolate Milk
Use high-quality cocoa powder; not the cheap brands. You’ll notice the difference in the taste. A few good brands are Ghirardelli, Dagoba, and Droste.
Flavored milks like honey almond milk or coconut milk will give it a subtle flavor twist.
Slowly stir the cocoa powder into a glass of warm milk until it’s completely dissolved and there are no clumps.
With chocolate milk, the sweeter the better, so mix in some sugar.
Fans of salty-sweet flavor can add a pinch of salt.
Stick the glass in the refrigerator until it’s reached a cool temperature.
For a thicker, shake-like drink, blend the chocolate milk with ice cubes in a blender.
3. Cucumber Apple Gazpacho
1 Large English Cucumber
1 Small Green Apple
1 Cup Evolution Fresh Sweet Greens and Ginger
2 Tbs. Extra-Virgin Olive Oil
2 Tbs. Sherry Vinegar
3 Small Yellow Tomatoes
2 Garlic Cloves
1/4 Cup Blanched Almonds or Pine Nuts
Sea Salt, to Taste
Freshly Groud Pepper, to Taste
1/2 Tsp. Grated Fresh Ginger
Blend all ingredients together. Season liberally with salt and pepper.
Serve with a drizzle of olive oil.
4. Garlicky Broccoli Rabe Toast with Poached Egg
1 Head Broccoli Rabe (Tough Ends Removed)
2 Tbs. Extra Virgin Olive Oil
2 Cloves Garlic, Chopped
Sea Salt and Pepper, to Taste
Red Pepper Flakes, to Taste
2 Extra Large Eggs
2 Tsp. White Vinegar
2 Slices of Thick, Fresh Sourdough Loaf
Good Quality Butter for the Toast
1/4 Cup Shaved Parmigiano-Reggiano Cheese
Bring a large pot of salted water to a boil. Set a large bowl of ice water and a colander to the side. Remove any excessively large leaves from the broccoli rabe. In batches, blanch the broccoli rabe for a minute until bright green. Shock it in the ice water to stop the cooking and then let it drain in the colander. Repeat with all of the broccoli rabe. When the broccoli rabe is drained, give it a rough chop.
In a large frying pan, heat the olive oil over medium heat. Add the broccoli rabe and garlic and sauté for 3–4 minutes until tender. Season well with salt, pepper, and a pinch of red pepper flakes.
To poach the eggs, bring a pot of salted water to a very gentle boil and stir in the white vinegar. Break each egg into its own ramekin. Stir the water to start a whirlpool effect in the pot. Carefully drop the eggs into the center of the whirlpool. Turn off the heat, cover the pot, and let the eggs poach for 3 minutes. Do not disturb the eggs. Remove the eggs with a slotted spoon.
While the eggs poach, toast the bread and butter it. Plate it and top it with a good portion of the broccoli rabe (you will have more than you need), a handful of the shaved Parmigiano-Reggiano, the poached eggs on top, and another sprinkle of the cheese. Enjoy with a fork and knife.
5. Green Goodness Bowl
1 Medium-Sized Ripe Pear (Seeds Removed)
1/2 Ripe Avocado (Stone Removed)
1/2 Cup Frozen Broccoli Florets
3/4 Cup Frozen Spinach (Organic if Possible)
2–4 Soft Dates, Pitted
1/2–1 Tsp. Fresh Ginger, Grated (or 1/4–1/2 Tsp. Ground Ginger)
1/2–1 Tsp. Spirulina Powder (or Chlorella, Wheatgrass or Barley Grass)
8 1/2 Oz. Coconut Water (or Milk of Choice)
Juice of 1/2 Lime
For the Topping
Pistachio Nuts, Finely Chopped
Toasted Raw Buckwheat*
Hemp Seeds or Bee Pollen
Green Kiwi Fruit, Finely Chopped
Passion Fruit or Golden Kiwi Fruit, Pulp (Mashed)
Edible Flowers (optional)
Roughly chop the pear and add it to a blender along with the flesh of the avocado and the rest of the ingredients. Blend on a high speed until completely smooth.
For the Topping
Taste and adjust the sweetness and spiciness to your liking by adding more dates or ginger if necessary, as well as more spirulina if you prefer. Pour into two small bowls or a large one (as featured in the photo). Finish with a sprinkling of the nuts, buckwheat, coconut and seeds, as well as the fruit and flowers, and serve.
* Toast raw (greenish) buckwheat in a dry frying pan (skillet) on a medium heat for approx. 5 minutes or until golden. If you have a sweet tooth, try adding a drizzle of pure maple syrup to the pan. You can also purchase sprouted and dehydrated crunchy buckwheat in health food stores.
6. Watermelon Lemonade
6 Cups Diced (1-inch) Seedless Watermelon (About a 5 Pound Melon)
10 Oz. Lemon Juice (Preferably Organic)
6 Cups Water
3/4 Cups Cane Sugar
Mint Sprigs, for Garnish
Working in batches as necessary, purée the watermelon and lemon juice in a blender until smooth and transfer to a large container. Add the water and sugar and stir until dissolved. Pour over ice in tall glasses, garnish with mint and thin slices of watermelon, if desired, and serve.