As you may have gathered, I post a lot of recipes and I LOVE to cook. Especially fresh, healthy, delicious dishes for my family. And summer is one of my favorite times of the year to cook because there are so many yummy seasonal fruits and vegetables to choose from, so the recipes never get old!
Here are my top 5 summer recipes, which I invite you to enjoy with your kids, partners, neighbors, and friends!
Dress with my favorite Salad Dressing
- kale – curly, raw, stemmed and chopped- 4 cups
- strawberries – 1/2 cup, sliced
- walnuts – 1/3 cup, toasted
- orange – 1/2- to squeeze on kale after the salad dressing
Wash, chop and stem your kale.Put in a non-plastic bowl- glass, wood or ceramic will work.Add salad dressing.Squeeze ½ an orange over the salad.Get your hands in the bowl and massage the dressing into the leaves. Work each leaf individually.Let it sit for at least a ½ an hour.When you are ready to serve, toast the walnuts, slice the strawberries.Mix into the salad. Serve.
Makes ~6 pops
- coconut milk – full fat- 2 cups
- raw cacao powder – 1 tablespoon
- agave – 5 tablespoons
- mint – fresh, chopped- 1/4 cup
- Himalayan salt – dash
Put all ingredients in a blender. Blend until completely smooth.Pour into ice pop moldsPut in freezer for 6-8 hours. Enjoy!
- egg whites – 6
- powdered sugar – 1 1/2 cups
- For the topping: –
- berries – 1 1/2 cup mixed
- coconut milk whipped cream – 1 cup
Preheat oven to 400 degrees.
Separate the egg whites from the yolks. Be careful here. If you get any yolk mixed in with the whites it won’t stiffen properly. I like to separate the eggs into a separate bowl and then transfer the whites into a larger bowl. That way, if one egg white gets lots of yolk in it, it won’t contaminate the whole lot.
Beat the egg whites until they stand up. I use a hand held mixer. It takes between 5 and 10 minutes. Your arm will get tired….When the egg white are stiff, start mixing in the sugar, spoonful by spoonful, so that it gets evenly incorporated. I use powdered sugar because it makes the cake even lighter and fluffier than granulated sugar. If you would like a bit of crisp to the crust, then use granulated sugar instead.
Put in the oven at 400 degrees. Immediately reduce to 250 degrees and cook for 90 minutes.After the 90 minutes are up, turn off the oven but leave the cake inside. Allow the oven to cool completely before you remove it.
Right before serving, whip up some Coconut Whipped Cream, top with berries and serve.
- chicken – boneless 2/12 lbs
- garlic – 6 cloves
- agave – 3 teaspoons
- tamari – 1/2 cup
- ginger – 4 teaspoons
- lime juice – 2 fresh squeezed
- sesame oil – 1/3 cup
- coriander – 4 teaspoons
- black pepper – 1 teaspoon
- Himalayan salt – 2 teaspoons
Cut the chicken breasts into 2 inch cubes. Set aside.Add all of the ingredients (minus the chicken) to a high speed blender and blend until mostly smooth.Put the chicken in a shallow dish. Pour marinade on. Mix well. Make sure that the chicken is completely coated. Cover and put in the fridge for at least 2 hours.When you are ready to cook, place the chicken on skewers. I usually use about 4 cubes per skewer.Make sure the grill is hot.Place on medium heat for @7 minutes a side.
The key is to add 1/2 a lemon to every apple you juice.
- apple – 1, cored – preferably organic
- lemon – 1/2 – preferably organic
Put the ingredients through the juicer.The reason I say to use an organic lemon is that I use the whole thing, peel and all. You don’t want the pesticides and waxy residue in your juice glass, so buy organic. (You should still rinse the lemon thoroughly before use.)You should core your apple before juicing it. Apple seeds contain cyanide which you most definitely don’t want in your kids drink!
Voilà! Happy cooking!
Originally published on my website, Tapp’s Tips