With summer officially upon us, now is a perfect time to start considering ways to incorporate healthy foods into your diet.
Now, I know that with the change of seasons comes an endless stream of invites to barbecues. I love a cheeseburger as much as the next person, but there are so many enjoyable, healthy alternatives when it comes to summer dining.
On this episode of Hostess Next Door, Vanessa Cantave and her guest, Carol Alt, share their tips on swapping greasy grilled food for the new summer staple: raw food.
The supermodel-turned-raw-food-expert joins the Hostess Next Door to talk us through recipes from her new book A Healthy You. This “uncook book” is full of savory raw meals that are sure to impress guests.
Nothing says summer quite like juicy watermelon. Carol’s watermelon salad, filled with yummy feta cheese and seasoned with salt and pepper, is an elevated take on the classic backyard snack.
Their next dish would not look out of place in a fancy restaurant, but Carol proves that it is actually something you could whip up in your own kitchen. Garnished with fresh mixed greens, this tuna tartare is a great addition to the menu of any outdoor soirée.
Finally, they demonstrate a special recipe called Seventh Heaven Soup. The refreshing soup, served cold, is essentially an updated version of gazpacho. The raw ingredients include cucumbers, apples, and tomatoes, guaranteeing that you will get your full servings of fruits and veggies.
Find the full recipe below, and be sure to SHARE these deliciously healthy ideas with your friends on Facebook!
1⁄2cup sesame seeds
- 1 cucumber, unpeeled
- 1 red bell pepper, seeded and cored
- 2 celery stalks
- 1 medium tomato
1⁄4cup chopped red onion
- 1 apple, cored
- 1-inch knob fresh gingerroot, peeled
- 3 garlic cloves, peeled
- 1 to 2 bushy sprigs fresh cilantro
1⁄2cups distilled water
- 2 tbsps. unpasteurized miso
1⁄4cup Bragg Liquid Aminos
1⁄4cup cold-pressed flaxseed or olive oil
1⁄4tsp. ground cayenne pepper (optional)
1⁄2tsp. minced garlic
- For garnish spirulina flakes
- Grind the sesame seeds to a moist meal in your spice grinder.
- Cut the vegetables and apple into chunks.
- Place chunks in a blender.
- Add the gingerroot and garlic.
- Blend with cilantro, lemon juice, water, miso, and Bragg Liquid Aminos to make the gazpacho.
- Depending on your blender, you may have to shred your harder vegetables and blend in two batches.
- Use the flaxseed or olive oil, ground cayenne pepper, and minced garlic as a topping.
- Garnish with spirulina flakes. Enjoy!
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