Summer Recipes

Bring the beach to your door with these summer recipes!

Beachy Smoothie Bowl

Ingredients

Smoothie

Edible Sand

Instructions

Smoothie

  • Place the banana, hemp seeds, spirulina powder, coconut milk, frozen blueberries and blueberry powder into a blender and blend until smooth.

Sand

  • In a mixing bowl, cream the butter and sugar together followed by the vanilla, oat and salt. A sandy consistency should form.

  • Spoon the smoothie into a bowl and top with the sandy mixture and blueberries.

Grilled Watermelon & Pineapple Skewers

Ingredients

  • 128g Watermelon cubed
  • 128g Pineapple cubed
  • 2 tablespoons Honey
  • 1 tablespoon Lime Juice
  • 65g Greek Yoghurt
  • 1 tablespoon Coconut Sugar

Instructions

  • Slide the cubed fruit onto the skewers. In a small bowl combine the honey and lime juice then brush onto the skewered fruit.

  • Grill the skewers on a medium/high heat until they begin to brown and caramelise.

  • In a bowl, combing the yoghurt and sugar and serve with warm skewers for dipping!

Coconut Bliss Balls

Ingredients

  • 200g Dates pitted
  • 60ml Warm Water
  • 95g Cashew Nuts
  • 2 tablespoons Cashew Butter
  • 30g Coconut Milk Powder
  • The zest of one Lemon
  • 190g Shredded Coconut
  • 128g Desiccated Coconut

Instructions

  • Place the dates into the food processor with the water and blitz until a paste forms.

  • Tip in the cashews, nut butter, coconut milk powder and lemon zest and shredded coconut and blend until combined. (If too wet add more coconut until the mixture holds shape).

  • Place the mixture in the fridge to firm up for 30 minutes.

  • Roll the mixture into 11 large or 22 small balls, roll in the desiccated coconut and pop in the fridge to firm up for at least 2 hours.

Healthy Homemade Rocket Lollies

Ingredients

Instructions

  • Place the strawberries and strawberry powder into a blender and blend with 40ml of water until no lumps remain. Pour the mixture into 6 lolly moulds.

  • Clean the blender and add the melon and papaya powder with 50ml of water until no lumps remain. Pour the mixture into the lolly moulds.

  • Clean the blender and add the kiwi with 40ml of water until no lumps remain. Pour the mixture into the lolly moulds and place in the freezer overnight to set.

Mediterranean Watermelon Salad

Ingredients

Vinaigrette

  • 2 tablespoons Honey
  • 2 tablespoons Lime Juice
  • 1-2 tablespoons Virgin Olive Oil
  • A pinch of Salt

Watermelon Salad

  • 1/2 Watermelon peeled and cubed
  • 1 Cucumber chopped
  • 15 Mint Leaves chopped
  • 15 Basil Leaves chopped
  • 65g Feta Cheese crumbled
  • Pomegranate Seeds

Instructions

  • In a bowl, whisk together the honey, lime juice, olive oil and salt.

  • In a large bowl, combine the watermelon, cucumbers and fresh herbs. Top the watermelon salad with the vinaigrette and gently toss to combine. Top with feta cheese and pomegranate seeds and serve!

Tropical Turmeric Smoothie Bowl

Ingredients

Instructions

  • Place the mango, pineapple, banana, lime juice, turmeric, ginger and milk into a blender and blend until smooth.

  • Scoop the mixture into a bowl and top with chia seeds, kiwi slices, strawberries, blueberries, pumpkin seeds, pomegranate and sunflower seeds!

Tofu Sushi Sandwich

Ingredients

  • 4 Nori Sheets
  • 500g Sushi Rice cooked
  • 1 Avocado sliced
  • 25g Baby Spinach
  • 25g Red Cabbage shredded and pickled
  • Sriracha or Mayo
  • Sesame Seeds
  • 200g Tofu pressed
  • Soy Sauce
  • 235ml Aquafaba
  • 255g Panko Bread Crumbs
  • All Purpose Flour
  • Frying Oil

Instructions

  • Preheat the oven to 200C and line a baking tray with baking paper. Toast the panko bread crumbs in a small pan until golden.

  • Cut each tofu block into two thinner blocks. Sprinkle the tofu with soy sauce, drag through flour making sure the entire surface area has been coated and dip in the aquafaba then drag through the pre-toasted breadcrumbs. Bake the tofu for 30 minutes or until crisp and dry, flipping the pieces to the other side half way through.

  • Cut a square of cling film slightly larger than the nori sheet, place on the table with the nori sheet on top and rotate so the nori is a diamond shape.

  • Place a handful of cooked sushi rice in the middle and form into a compacted square then season with salt.

  • Place the avocado, baby spinach, tofu, red cabbage and sauce on top and fold the corners of the nori sheet on top of the filling. Stick together with some water, cut in half and sprinkle with sesame seeds to serve!

Dancing Queen Watermelon Daiquiri

Ingredients

  • 600g Frozen Watermelon cubed
  • 120ml Rum
  • 2 - 4 tablespoons Sugar
  • 2 tablespoons Lime Juice

Instructions

  • Pop all of the ingredients into a blender, blend until smooth (you'll need to scrape down the sides). Pour into a glass and serve with a rosemary sprig!

Tropical Mango Smoothie Bowl

Ingredients

Smoothie

  • 250g Mango peeled, cubed and frozen
  • 75g Banana peeled, slices and frozen
  • 50g Vegan Yoghurt
  • 50ml Coconut Milk
  • 50ml Oat Milk
  • 2 teaspoons Mango Powder

Toppings

Instructions

  • Place the mango, banana, yoghurt, milks and mango powder to a blender and blend until smooth.

  • Spoon the smoothie into a bowl and top with dragon fruit, mixed seeds and goji berries!

Chia Seed Mojito Icepop

Ingredients

Instructions

  • Muddle the lime juice and sugar together in a bowl, add the mint leaves and crush to release the mint oil and pour in the chia seeds and mix. Finally, pour in the sparkling water.

  • Pour into an ice pop mold and freeze.

Tropical Green Smoothie Bowl

Ingredients

Toppings

Instructions

  • Tip the yoghurt, avocado, banana powder, spinach, spinach powder, pineapple, mango, banana and coconut milk into a blender and blend until smooth.

  • Spoon the smoothie into a bowl and top with kiwi, raspberry, pomegranate, mango, desiccated coconut and chia seeds.

Summer Falafel Bowl

Ingredients

Falafel

Salad

  • Mixed Greens
  • Olives
  • Tomatoes
  • Red Onion
  • Pomegranate
  • Feta Cheese optional

Dressing

  • Olive Oil
  • Lemon Juice

Instructions

Falafel

  • Soak the chickpeas in water overnight, drain and rinse then tip them into a food processor. Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and pepper.

  • Pulse until the mixture is coarse then transfer to a bowl. Stir in the flour and baking soda, cover and place in the fridge for an hour.

  • Roll the falafel into equal sized balls adding more flour if the mixture is too wet or more water or lemon juice if too dry.

  • Once the falafel balls are ready, deep fry or bake until golden brown.

Salad

  • In a bowl, combine the salad ingredients and place the falafel on top. Drizzle a mixture of olive oil and lemon juice on top.

Buddha Bowl With Beetroot Dressing

Ingredients

Baked Sweet Potato

  • 1 Sweet Potato peeled and cubed
  • 2 tsp Coconut Oil melted
  • Salt to taste
  • Cajun Spice Blend to taste
  • Edamame Beans
  • Mixed Greens
  • Red Onion peeled and chopped

Beetroot Dressing

  • 128g Beetroot chopped
  • 1 teaspoon Beetroot Powder
  • 1/2 Onion chopped
  • 2 tablespoons Honey or Agave
  • 1 Garlic Clove crushed
  • 2 tablespoons Apple Cider Vinegar
  • 120ml Greek Yoghurt

Instructions

Baked Sweet Potatoes

  • Preheat the oven to 220C, add the potatoes to a large baking tray and drizzle in oil. Season with Cajun seasoning and salt then toss to coat.

  • Place in the oven for 35 minutes, flipping every 10 to 15 minutes. Leave to cool slightly.

Salad

  • Add the beans, mixed greens and onions to a bowl and spoon in the baked potatoes.

Beetroot Dressing

  • Place the beets, beetroot powder, onion, honey, garlic, vinegar and yoghurt to a blender and blend until smooth. Drizzle over the salad to serve!

Mango & Turmeric Smoothie Bowl

Ingredients

  • 128g Frozen Mango Chunks
  • 1 Frozen Banana peeled and chopped
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Turmeric Powder
  • 1-2 tablespoons Hemp Seeds
  • 120ml Coconut Milk

Instructions

  • Add the mango, banana, lemon juice, turmeric, seeds and milk to a blender or food processor.

  • Blend until smooth and creamy, adding more liquid if needed.

  • Transfer to a bowl and serve with your favourite toppings!

 

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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