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Plant-Based Recipes For Memorial Day Weekend

 

The unofficial start of summer, Memorial Day weekend is a time for getting together with friends and family to enjoy the sunshine and good food. If you’re planning to host or attend a barbecue for the day of celebration, you may want to start thinking about the plant-based dishes you can bring. As always, we recommend using organic produce when available.

Nectarine and Avocado Salad
As the staple of any gathering, a salad should be hearty and exciting. For a bright and refreshing salad that still packs a crunch, give this recipe from Raw Food Recipes a try:

Ingredients:

1 nectarine 1 avocado 1/3 medium zucchini 1/3 medium cucumber, peeled 2 tablespoons pumpkin seeds 10 mint leaves, torn into little pieces Juice from half a lime Dash of unrefined salt

Directions
Chop nectarine, avocado, zucchini and cucumber and toss in a bowl. Add in pumpkin seeds, mint leaves, lime juice and salt. Toss to coat. Serve chilled or room temperature.

Avocados add the perfect creaminess to this salad.

Beet Hummus
A good dip for all of your raw veggies is essential. For a vibrant and flavorful hummus, consider this recipe from One Green Planet:

1/2 teaspoon unrefined salt 2 beets 2 garlic cloves 1/4 cup tahini 1 tablespoon balsamic vinegar 2 tablespoons olive oil

Directions
Wash and cut beets into smaller chunks. Coat with coconut oil and roast beets until soft and tender. Let beets cool. Use a food processor to combine all ingredients

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