4 Summer Recipes to Make Today

4 Summer Recipes to Make Today

Too early for summertime salads and homemade hummus? We think not. We’re kicking things off early this year and pulling out a few of our favorite recipes for a warm sunny day, preferably poolside. Hint: if you ever visited the So Good So You cafes, you might recognize these delicious eats! 😋

 

KALE CAESAR SALAD

  • 1 bunch raw destemmed kale
  • ½ can garbanzo beans (drained, rinsed)
  • 1 ½ Tbsp tahini
  • 6 Tbsp olive oil
  • 1 lemon (zest and juice)
  • 5 cloves garlic (minced)
  • 1 Tbsp dijon mustard
  • 1 tsp sherry vinegar
  • 1 Tbsp Brewers Yeast
  • 1 tsp pink salt
  • Pinch of cayenne pepper
  • ¼ tsp black pepper

Steps –

  1. Blend garbanzo beans, tahini, garlic, and 2 Tbsp water together in a blender until very smooth and creamy
  2. Pour mixture into a bowl and whisk in lemon juice, zest, mustard, sherry vinegar, brewers yeast, salt, pepper, and cayenne
  3. Slowly whisk in olive oil to emulsify into the dressing. Taste and adjust, if need be, with lemon, salt or pepper
  4. Tear kale into bite-sized pieces
  5. In a large bowl, mix kale and dressing to fully coat the leaves. Give it a good massage!
  6. Eat immediately, or, let the dressing sit with the greens. Kale is hearty and holds up great – we actually prefer this one on Day 2.
  7. For added texture (and flavor!) top with roasted garbanzo beans and a squeeze of lemon.

CHICKPEA SALAD WRAP – a.k.a. faux tuna salad

  • 1 c chickpeas (drained, rinsed)
  • 1 T veganaise
  • 1 T mustard 
  • ½ T chopped dill
  • ¼ lemon (juice squeezed)
  • ¼ bunch green onion (chopped)
  • sea salt
  • pepper 
  • Tortillas for wrap
  • Spinach leaves
  • Cherry tomatoes (halved)
  • Lemon juice
  • Avocado (sliced)

Steps – 

  1. In a mixing bowl mash ingredients together until consistency of tuna salad
  2. Spread mixture inside tortilla
  3. Add spinach leaves, cherry tomatoes, lemon juice, and avocado
  4. Wrap and enjoy!

 

DATE ENERGY BALLS (vegan + paleo)

*yields 6 balls

  • 1 c walnuts (or nuts of choice)
  • ½ c shredded coconut
  • 1 c Medjool dates, pitted
  • 1 T coconut oil
  • sea salt
  • ½ t vanilla
  • ¼ t cinnamon
  • ½ t orange zest

Steps –

  1. Process walnuts and coconut in a food processor until crumbly
  2. Add pitted dates, oil, vanilla and sea salt
  3. Process again until a sticky batter is formed
  4. Scoop the dough with a small ice cream scoop
  5. Roll balls between your hands
  6. Roll in shredded coconut
  7. Refrigerate for 1 hour before serving

BEET HUMMUS

  • 1/2  lb roasted beets
  • 1/2 lb canned chickpeas
  • ¼  c tahini
  • 1 lemon (juice and zest)
  • 6 cloves of garlic
  • ¼ c olive oil
  • 1 t pink salt

Steps –

  1. Buzz all ingredients together in a blender until very smooth 
  2. Taste for balance of sweet, salt and acidity, adding more lemon juice or salt if needed
  3. Add more water by the Tablespoon if needed to make it very smooth making sure it doesn’t get too thin

The only thing that can elevate these summertime favorites is a So Good So You probiotic shot to top it off! To find a store selling shots near you, click here. What other recipes do you want to see on the blog? Let us know in the comments!

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