Coconutty Corn Salad

Summer is the easiest time of year for whipping up quick salads because there is so much seasonal produce that tastes perfect raw. In this recipe, the only part that is cooked is the corn, which is briefly sautéed in coconut oil, but the rest if just raw greens, red onion, heirlooms and pepitas. It's tossed with one of my favorite summer dressings, fresh basil avocado cream- YUM!

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Ingredients:

• Raw pepitas

• Raw corn off the cob

• 1 Red onion

• Greens of choice

• Mini heirloom tomatoes

• 1 Avocado

• Coconut oil

• Avocado oil (olive oil or any dressing friendly oil will do)

• Salt/pepper

• Fresh basil

• 1 Lemon or lime

• 1-2 Garlic cloves

Method:

• Sautée corn with coconut oil, salt and pepper on medium/low heat for 5-10 minutes. You want it to still be crunchy, but just slightly cooked.

• Thinly slice red onion by chopping onion in half, then half again. Carefully slice thin half moons.

• Cut the tomatoes in halves

• Follow my recipe for Avocado Cream as the dressing

• Toss all ingredients together in a large bowl

Corn, coconut oil, salt and pepper- you're only step of "cooking" in this recipe!

No summer salad is complete without some sort of heirloom tomato when available

A sharp knife is key to thinly slicing

Pesto Millet Bowl

Summertime is my favorite time of year for easy throw together plant-based meals filled with seasonal, fresh produce. The base of this nutrient packed, hearty yet light bowl is spinach, millet, tomatoes and avocado. It can be majorly upgraded with the grilled vegetables and my new favorite immunity boosting superfood, Brazil nuts to add a crunch. Try the base as a quick lunch or side and the final version as the star of your next grill out. 

Grilled veggies and Brazil nuts add extra protein and heartiness making this the perfect main course for a backyard grill out

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

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Ingredients:

• Millet

• Avocado

• Spinach or arugula

• Heriloom tomato(s)

• Mint

• Basil

• Olive Oil

• Salt/pepper

• Lemon

• Garlic clove

• Optional : Veggies to grill (squash, zucchini and/or asparagus)

• Optional: Brazil Nuts

Method:

• Prepare the millet

• Make dressing by combining mint, basil, juice and zest of a lemon and garlic clove in food processor. Drizzle olive oil in while pulsing until emulsified.

• Optional: cut up and marinate the tomato in some of the dressing in the fridge for an hour

• Combine greens, millet, dressing, tomato and cut up avocado

• Upgrade (requires double the dressing): cut the squash and zucchini lengthwise and in 3 inch pieces and snap the bottoms off of the asparagus. Grill using the dressing as a marinade. After grilling, slice them up and add to the bowl!

• Chop up whole, raw Brazil Nuts to toss in and sprinkle atop

• Garnish with extra pieces of basil and mint

Raw Brazil nuts add protein, immunity boosting properties and crunch