Brighten Up Your Summer With These Healthy Recipes

Peach Salsa With Jicama Chips

RECIPE FROM: The Integrative Nutrition Cookbook, 2016

Prep Time: 30 minutes

Cooking Time: 0 minutes

Servings: 6 to 8

Ingredients:

• 3 peaches
• 2 medium heirloom tomatoes
• 1 medium red onion
• 1 jalapeño
• 1/4 cup minced cilantro
• 3 large jicama roots
• juices of 5 limes
• sea salt, to taste

Directions:

1. Wash and pat dry peaches, tomatoes, jalapeño, limes and cilantro.

2. Remove pits from peaches, then chop peaches and tomatoes.

3. Mince onion, jalapeño and cilantro.

4. Combine all ingredients in large bowl and mix well.

5. Transfer to container or glass jar and refrigerate for 15 minutes or longer to allow flavors to combine.

6. When ready to serve, peel and cut jicama root into thin slices, squeeze lime over jicama root and serve with salsa.

Quinoa Mango Salad

RECIPE FROM: Institute for Integrative Nutrition

Ingredients:

• 1⁄4 red onion, diced
• 1 jalapeno (optional)
• 1 lemon, juiced
• 2 limes, juiced
• 3 large mangoes, peeled and cut into cubes
• 3 cups quinoa, cooked and cooled
• 1 bell pepper (any color), diced
• 3⁄4 cup shredded carrots
• 1 avocado, diced
• 1⁄2 large cucumber, diced
• 16 ounces (1 can) chickpeas
• 1 large bunch cilantro
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Directions:

1. Combine onion, jalapeno, lemon juice and lime juice in a large salad bowl.

2. Add remaining ingredients, mix and serve right away. This will keep in the refrigerator up to 7 days.

Vegan Blueberry Crisp (100% Whole Grain, Dairy Free)

RECIPE FROM: Texanerin Baking Website

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 2 to 4

Ingredients:

Topping:

• 1⁄2 cup whole wheat flour
• 1⁄4 cup raw sugar or granulated sugar
• 1⁄8 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 tablespoons coconut oil or 31⁄2 tablespoons unsalted butter, melted and cooled slightly (use coconut oil for vegan or dairy free)

Blueberry filling:

• 2 to 3 tablespoons maple syrup (use 3 tablespoons if your blueberries aren’t sweet)
• 1 1⁄2 teaspoons vanilla extract
• 2 teaspoons cornstarch
• 1⁄2 teaspoon ground cinnamon
• pinch of salt
• 3 cups blueberries, rinsed and patted dry

NOTE: This recipe uses refined coconut oil, which has no coconut taste.
If you use unrefined coconut oil, the topping may have a mild coconut taste.

Directions:

1. Preheat the oven to 350° F and grease two 4.5-inch or 5-inch mini pie dishes. If you don’t have mini pie dishes, use ramekins (about 4).

2. In a medium mixing bowl, stir together all the topping ingredients. Set aside.

3. In another medium mixing bowl, stir together the filling ingredients except the blueberries. When well combined, gently stir in the blueberries and coat in the liquid mixture.

4. Divide the blueberry mixture between the baking dishes. Depending on the size of your dishes, the blueberries may rise well over the top of the dish edge. That is fine — the blueberries will cook down.

5. Distribute the topping evenly over the blueberries.

6. Place the dishes on a baking sheet to catch any spills.

7. Bake for 28 to 32 minutes or until the topping is firm and the blueberries are bubbling.

8. Let cool for 5 to 10 minutes before serving.

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