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.

Frozen Banana & Peanut Butter Chocolate Snack 🍌

Ingredients

  • 3 Bananas
  • 30g Peanut Butter
  • 280g Dark Chocolate
  • 2 teaspoons Coconut Oil

Instructions

  • Cut the bananas into slices (about ¼ inch - 0.7 cm each). Set aside half of the slices and arrange the other half on a baking sheet lined with parchment paper.

  • Heat the peanut butter in the microwave on low/medium for about 30 seconds to 1 minute, stirring in between, until it's smooth and easily spreadable.

  • Spoon about one heaped ¼ teaspoon on the banana slices you arranged on the baking sheet. Top with the other half of the banana slices you set aside earlier. Freeze for two hours.

  • When the banana sandwiches are frozen, prepare the chocolate. Place chopped chocolate in a microwave-safe bowl along with the coconut oil (it helps the chocolate melt and stay smooth).

  • Microwave on low/medium heat in 30 seconds bursts, stirring in between each, until chocolate is fully melted and glossy (watch carefully so the chocolate doesn't burn).

  • Prepare another baking sheet (or a plate) with parchment paper. Take two to three bites out of the freezer. One by one, dip them in the melted chocolate and using two forks, "roll" them in chocolate to cover all sides. Remove excess chocolate and place on prepared baking sheet.

  • Place the chocolate covered bites back in the freezer until set. Once they are set, you can transfer them in a container. Store in the freezer. If your teeth are sensitive to the cold, take them out of the freezer a couple of minutes before eating them so they're not too cold.

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.

The Ultimate Guacamole 🥑

Ingredients

  • 1 Chilli chopped
  • Coriander chopped
  • 2 Tomatoes chopped
  • Salt
  • 1 Onion chopped
  • 1/2 Lime Juice
  • 3 Avocados
  • A handful of Sweetcorn

Instructions

  • Place the chili, coriander, one tomato, salt and half the onion into a pestle and mortar and pound into a fine paste. Add some water and lime and mix.

  • Roughly mash the avocado, add to a bowl and drizzle the chili mixture on top. Add the remaining chopped tomato and onion a long with the sweetcorn, mix until thoroughly combined and top with fresh onion and tomato and serve with tortilla crisps!

Vegetable Puff Pastry Tart 🥒

Ingredients

  • 500g Puff Pastry
  • 150g Feta
  • 1 Onion sliced
  • 1 Courgette sliced
  • 1 Leek sliced
  • A handful of Peas sliced
  • 2 Garlic Cloves finely chopped
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Mixed Herbs

Instructions

  • Preheat the oven to 200C and lightly dust a clean work surface with flour and roll out the puff pastry into a rectangle. Cut the pastry into rectangles and place onto baking trays lined with baking paper.

  • Prep the veg, add to a bowl, drizzle with oil, season with herbs, salt and pepper and toss.

  • Crumble half the feta onto the prepared pastry, spread the vegetables evenly on top, avoiding the border around the edge and sprinkle with the leftover feta.

  • Bake for 25-30 minutes until the pastry edge is crisp and golden brown.

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.

Grilled Garlic Mushrooms 🍄

Ingredients

Instructions

  • In a large mixing bowl, combine the olive oil, soy sauce, chopped garlic, thyme, parsley, salt, pepper and crushed chillies (if using).

  • Add the chopped mushrooms and mix until evenly coated. Leave the mushrooms to marinate in the fridge.

  • Soak wooden skewers in water to prevent burning, thread the mushrooms onto the prepared skewers and grill until tender and slightly charred (around 2 - 3 minutes per side).

Strawberries & Cream Popsicles

Ingredients

Instructions

  • Puree the sliced strawberries in a blender, add 2 tablespoons of syrup and strawberry fruit powder and blend until combined.

  • In a large bowl, combine the yoghurt, 2 tablespoons of syrup and the vanilla extract. Stir in the diced strawberries.

  • Fill the popsicle molds half way with strawberry puree and the other half with the yoghurt mixture. Place in the freezer overnight to set.

Classic Coleslaw But Make It Vegan

Ingredients

  • 650g Green Cabbage shredded
  • 256g Red Cabbage shredded
  • 128g Carrots shredded

Dressing

Instructions

Dressing

  • In a bowl, whisk the mayo, apple cider vinegar, mustard, syrup, celery seed powder, salt and pepper.

  • In a large bowl, add the cabbage and carrot, pour over the dressing and toss to combine. Season with salt and pepper, store in the fridge for 30 minutes before serving.

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!

BBQ Pulled Jackfruit 🍔

Ingredients

Instructions

  • Rinse, drain, and thoroughly dry the jackfruit. Chop off the centre “core” portion of the fruit and discard. Place in a mixing bowl.

  • Add the Barbecue Spice Blend and toss to coat the jackfruit. Heat a large skillet over medium heat. Once hot, add 1-2 tablespoons of oil. Toss to coat and cook for 2-3 minutes to achieve some colour.

  • Add BBQ sauce with enough water to make a sauce. Stir and reduce the heat to low- medium and cook covered for about 20 minutes (up to 35 minutes on low for a deeper flavour). Remove the lid and stir occasionally. For finer texture, use two forks to shred the jackfruit as it cooks down.

  • Serve in a bun with slaw and pickles!

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!

Summer Smoothie Bowl 💙

Ingredients

Smoothie

  • 3 Frozen Bananas
  • A handful of Frozen Berries
  • 2 tablespoons Hemp Seeds
  • 1-2 teaspoons Blue Spirulina Powder
  • 160ml Coconut Milk

Toppings

Instructions

  • Pop the frozen bananas, mixed berries, hemp seeds and spirulina into a blender. Pour in the coconut milk and blend until smooth.

  • Pour the smoothie into a bowl and top with berries and desiccated coconut!

Blueberry Chia Pudding 💙

Ingredients

Instructions

  • Add the blueberries, milk, cinnamon, maple syrup and blueberry powder to a food processor or blender and blend until smooth.

  • Transfer the milk mixture to a sealable jar or container, add the chia seeds, mix well and leave for 5 minutes.

  • Mix the chia pudding one more time, cover and place in the fridge overnight.

  • Serve with granola, yoghurt and fresh blueberries on top!

Veggie BBQ Skewers

Ingredients

  • 4 Red Onions peeled and chopped
  • 4 Courgettes sliced
  • 2 Red Bell Peppers chopped
  • 2 Yellow Bell Peppers chopped
  • 2 Green Bell Peppers chopped
  • A pack of Cherry Tomatoes
  • Olive Oil
  • Balsamic Vinegar

Sauce

Instructions

  • Soak 8 - 12 wooden skewers in water for 30 minutes and prepare the veg for the skewers.

  • In a bowl, combine the sauce ingredients. Skewer the alternative vegetables by alternating between onion, courgette, bell peppers and tomatoes then brush with a light layer of the olive oil mixture.

  • Once the grill is at a medium-high heat, grill the vegetable skewers for 5 - 8 minutes each side or until softening and browning at the edges.

  • Drizzle with balsamic vinegar to serve and enjoy!

Spicy Tomato Salsa 🍅

Ingredients

  • 2 large Tomatoes diced
  • 1 Onion diced
  • 2 Green Chillies diced
  • 1 - 2 Garlic Cloves minced
  • 2 teaspoons Coriander Leaves chopped
  • 1/2 teaspoon Chaat Masala
  • 2 teaspoons Tomato Puree
  • 1/4 teaspoon Cumin Powder
  • A drizzle of Olive Oil
  • Salt
  • Pepper

Instructions

  • Finely chop the tomatoes, onion, green chilli, garlic and coriander leaves.

  • Add the tomatoes, onion, chillies, garlic, coriander, Chaat Masala, tomato puree and cumin powder to a bowl and drizzle with olive oil.

  • Add salt and pepper to taste and mix until combined.

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!

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!

BBQ Corn On The Cob

Ingredients

  • 100g Butter room temperature
  • 1 tablespoon Honey
  • 1 tablespoon Tomato Ketchup
  • 2 Garlic Cloves crushed
  • Mixed Herbs
  • 6 Corn On The Cob
  • 2 tablespoons Harissa Spice Blend
  • 1 Lemon juiced
  • 125ml Olive Oil

Instructions

  • Mash together the butter, honey, ketchup, garlic and mixed herbs to taste until smooth.

  • Add the harissa spice blend, lemon juice and olive oil and mix. Brush each corn with the mixture, wrap each corn in a double layer of foil, barbecue, turning, for 30 - 35 minutes until tender.

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.

Barbecue Beans

Ingredients

Instructions

  • Add 2000ml of water to a large pan and salt until dissolved. Add the beans, cover and leave overnight at room temperature. Drain and rinse the beans the next day.

  • Saute the onion in a frying pan with oil, stir in the green pepper, jalapeno and garlic and cook until fragrant. Stir in the vegetable stock, beans and some water (if needed). Bring to a boil, then reduce to a simmer for 1 hour.

  • Preheat the oven to 150C, stir the ketchup, sugar, honey, molasses, mustard, vinegar, barbecue blend and hot sauce into the bean mixture. Spoon into an ovenproof dish, place in the oven and cook for 4 hours, stirring occasionally.

  • Remove from the oven and leave to cool for 15 minutes. Season with salt and serve!

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.

Meat-Free Taco Tuesday 🌮

Ingredients

Peppers

  • 1 Red Onion peel & chopped
  • 1 Bell Pepper sliced
  • 1 tablespoon Olive Oil
  • Salt
  • Pepper

Corn

Beans

Salsa

  • 50g Cherry Tomatoes quartered
  • 1 Spring Onion trim & thinly sliced
  • 5g Fresh Coriander chop
  • 1/4 teaspoon Chilli Powder
  • 1 Lime

Guac

  • 1 Avocado halved & stone removed
  • 1 Lime

To Serve

  • 1 Tomato sliced
  • 2 Limes
  • 8 Tortillas
  • 10g Fresh Coriander Leaves chopped
  • Pumpkin Seeds

Instructions

  • Preheat the oven to 180C and line two baking trays with baking paper.

Pepper

  • Place the onion and bell peppers into a bowl, drizzle with olive oil, add a pinch of salt and pepper then toss to combine. Spread out onto one of the prepared baking trays and place in the oven for 25 minutes.

Corn

  • Add the sweetcorn and paprika to a bowl, stir to combine, sprinkle with salt and pepper then tip onto the second baking tray and roast for 30 minutes (stir halfway through). Drizzle the corn with oil and leave to cool.

Beans

  • Tip the beans into a bowl and mash with a fork. Heat the oil in a saucepan over a medium heat, add the garlic and stir for 30 seconds. Sprinkle in the cinnamon and cumin, add the beans and stir while adding a splash of water to loosen the mixture if necessary. Taste and season with salt and pepper if needed.

Salsa

  • Add the chilli powder to a bowl, squeeze in lime juice, stir and mix in the tomatoes, spring onion and coriander leaves.

Guac

  • Scoop the avocado flesh into a bowl, squeeze in the lime juice and roughly mash with a fork.

Serve

  • Pack the tacos with the prepared ingredients, top with tomatoes, lime juice and coriander and pumpkin seeds.

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!

Rainbow Salad Jar

Ingredients

Salad

  • 65g Quinoa cooked
  • 65g Black Olives chopped
  • 65g Red Bell Peppers chopped
  • 65g Orange Bell Peppers chopped
  • 100g Red Kidney Beans cooked
  • Mixed Greens

Guac Salad Dressing

  • 1 Avocado peeled, pitted and mashed
  • 235ml Whipping Cream
  • 1 tablespoon Lime Juice
  • 1 tablespoon Cilantro chopped
  • 1 teaspoon Onion Powder
  • 1 Garlic Clove
  • 1 teaspoon Salt
  • 1/8 teaspoon Sugar

Instructions

Guacamole Dressing

  • Combine the avocado, cream, lime juice, cilantro, onion powder, garlic, salt and sugar in a blender until smooth. Pour into the bottom of your mason jars and chill in the fridge for 1 hour.

Salad

  • Assemble the layers in your jar and top with mixed greens!

Keep It Green Sandwich 🥪

Ingredients

Hummus

  • 2 Garlic Cloves peeled and chopped
  • 400g Chickpeas drained
  • 2 Limes juice
  • 2 Onions chopped
  • A handful of Coriander Leaves chopped
  • 60g Spinach Leaves
  • 1/2 teaspoon Spinach Powder
  • 1/4 teaspoon Cumin
  • 100ml Chickpea Liquid leftover from soaking the chickpeas
  • Salt to taste
  • 2 tablespoons Tahini

Sandwich

  • 4 Slices of Bread
  • Lettuce
  • Cucumber
  • 1 Avocado smashed
  • Pepper to taste
  • Salt to taste
  • 1 Lemon

Instructions

Hummus

  • Place the garlic, coriander, onions, spinach and spinach powder in a food processor and pulse until finely chopped. Tip in the chickpeas, tahini, cumin, salt, lime juice and chickpea water and process for 30 seconds. Taste and add more salt or chickpea water if needed. Process for a further minute or two.

Sandwich

  • Spread the hummus evenly on to the sliced bread. Top with one slice of lettuce, cucumber slices and smashed avocado. Drizzle with lemon juice and season with salt and pepper.

  • Place a slice of bread on top and cut the sandwich in half. Toast if desired!

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!

Chickpea Coleslaw Salad

Ingredients

  • 100g Shredded Carrot
  • 100g Shredded White Cabbage
  • 100g Purple Cabbage
  • 45g Currants
  • 65g Almond Slivers
  • 400g Chickpeas
  • 1/2 A Small Bunch of Flat Leaf Parsley
  • Chives

Dressing

  • 4 tablespoon Greek Yoghurt
  • 2 tablespoon Virgin Olive Oil
  • 2 tablespoon White Wine Vinegar
  • Salt to taste
  • Pepper to taste

Chickpeas

Instructions

Chickpeas

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • Drain and rinse the chickpeas, tip into a bowl and add 1 tablespoon of olive oil, paprika, cumin, garlic powder and salt then toss to coat.

  • Spread the chickpeas over the prepared tray and bake for 35 minutes or until crisped and deep gold. Leave to cool and crisp up.

Dressing

  • Combine the yoghurt, oil and vinegar in a bowl and mix in some salt and pepper.

  • Place the shredded carrot and cabbage into a salad bowl a long with the currants and almonds. Tear the leaves off the parsley and add to the mix, spoon in the dressing and toss to combine. Top with roasted chickpeas and chives to serve!

 

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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