Corn, Black Bean and Tomato Salad

This recipe is a summertime favorite that enhances any celebration. When corn is in season, use corn on the cob, but frozen can be substituted as a quick option, too. I usually do this recipe raw, but you can grill the corn for a nice smoky flavor.

3 ears of corn, cut fresh off the cob
½ red onion diced
1 can of black beans, rinsed
½ cup cherry tomatoes, halved
¼ cup of chopped cilantro
¼ cup of lime juice
1 tbsp cumin
2 tsp salt
2 tsp pepper

Method: Cut the corn off the cob into a bowl, mix with diced onion, black beans, cherry tomatoes, and cilantro. Pour the lime juice over the mixture and lightly toss in the cumin, salt and pepper. Refrigerate for at least 30 minutes and serve cold.

(Optional: you can also add a jalapeño or red pepper for additional spice and crunch)

Rosemary Edamame Salad

My mom does this salad with extra virgin olive oil instead of water, and it's really tasty. I took the olive oil out of it to cut down on the calories, and it still tastes great! It's a scrumptious Italian salad that is high in protein and wonderful served over arugula.

Ingredients:
2 tbs fresh rosemary, chopped
5 cloves of garlic, finely chopped
1 tbs lemon juice
4 tbs water
1 can cannellini beans
1 bag of frozen shelled edamame, thawed
3 tbs of nutritional yeast (or 5 tbs of Pine and Macadamia Nut Parmesan 'Cheese')
1 tbs salt

Method: Saute the rosemary and garlic in water and lemon juice on high heat for 3 minutes. Pour over the banolini beans and edamame. Toss with the remaining ingredients and cool to 40 degrees.

Pine and Macadamia Nut Parmesan 'Cheese'

This is a great replacement for Parmesan cheese. Be careful though, because it's so, so addictive! You can use it on top of salads, potatoes, pasta and anywhere else you used to add cheese.






1/2 cup of raw macadamia nuts
1/2 cup of pine nuts
1/4 cup of nutritional yeast
1 tbs onion powder
1/2 tbs salt

Method: Put all ingredients into a food processor and blend until desired texture.

Raw 'Cream' of Cucumber and Dill

In my family, a summertime favorite is my grandmother's cucumber dill salad. This healthy alternative is sure to be a cooling favorite for you too. Replacing the mayonnaise or sour cream with cashew turns it into a vegan dish that is better for you, but still has a bit of the fat that makes this dish so delish.

1 cucumber
1/4 red onion, diced
2 cloves of garlic
1 cup of cashews
2 tbs fresh dill
1 tbs fresh mint
1 tbs white wine vinegar
4 tbs water
4 tbs lemon juice
1 tsp salt

Method: Cut the cucumber in half and scrape the seeds into a blender. Dice the outer cucumber and toss with onions. Puree the garlic, cashews, dill, mint, vinegar,salt, water, and lemon juice until you get a sauce that is somewhat thin. If the sauce seems too thick, you can add a little water to thin it out. Pour the sauce over the cucumber and red onion and toss. Serve chilled and garnish with dill or mint sprigs.

Sun-Dried Tomato Stuffed Artichoke

An artichoke is meant to be shared. This simple recipe celebrates the unique flavor of the artichoke and pairs it with sun-dried tomatoes. You'll want to invite your friends over to savor this dish.

Ingredients:
1 artichoke
1/2 cup of sun dried tomatoes
1/2 cup of whole wheat bread crumbs
1/4 cup of chopped basil
2 tsp pepper
1 tsp salt
2 cups of vegetable broth
1/2 cup warm water
2 lemons sliced

Method: Rehydrate the sun dried tomatoes by soaking them in a 1/2 cup of warm water. Set aside while you prepare the artichoke.

Trim the lower leaves of the artichoke and cut off the stem so that it is flush with the base. With a sharp knife, cut the top inch of the choke off, so that the inner leaves are exposed. Remove and scoop out the purple leaves and 'hairs' that cover the artichoke heart.

Finely chop the sun dried tomatoes and mix them with the bread crumbs, basil, salt, pepper and the juice of 1/2 of a lemon. Place the mixture into the hollowed-out artichoke.

Place the vegetable broth and remaining lemon slices into a steamer pot. Insert the stuffed artichoke, cover the pot and turn heat on high for 15 minutes. When the artichoke is ready, the outer leaves should release very easily.

To finish, place in the oven at 350 degrees for 10 minutes or until the breadcrumbs are crispy.

Carrot Beet Salad

This is one of my favorite summer salads. The beet, lemon and ginger combination come together so gracefully. Try it as a side for any meal or a quick bite on the back porch.

Ingredients:
1 large beet, peeled and julienned
3 carrots, peeled and julienned
1 tbs raw ginger
1 tbs wheat free tamari
2 tbs lemon juice
1 tsp salt

Method: Grate or finely chop ginger and toss with the beets, carrots, lemon juice, tamari and salt. Serve immediately or store in the fridge (it will sweeten up the longer it sits).

Raw Olive Hummus

This is an easy snack food that you can make in 5 minutes.
I usually serve it with slices of cucumber, but carrot and zucchini would also make great dipping 'chips.'

Ingredients:
1 cup of tahini
1/3 cup of sunflower seeds
2 cups of chopped zucchini
3 cloves of garlic
1/2 cup of raw olives, pitted and chopped
4 Tbs lemon juice
1 Tbs sea salt
paprika for color and garnish on top

Method: Blend all ingredients in a food processor until thick texture. If it is too thick, you can thin it out with water (just make sure to re-season if you add a lot of water).