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Tuesday, July 16, 2024

Light Summer Recipes – June 2020

Mango Turmeric Smoothie

By Jyl Steinback, Think Outside the Lunchbox

Light Summer Recipes


1 small ripe banana (about 135g, 4.8 oz. with peel)
1⁄2 of a 160g (5.6 oz.) avocado
1 big carrot (about 150 g, 5.3 oz.), cut into shreds
1 mango (whole weight 400g, 14 oz.), peeled and stone removed
1⁄2-1 tsp. turmeric
2 tsp. chopped ginger root
1 1⁄2 Tbsp. lemon juice
1⁄2 cup unsweetened plant-based milk or water
2 Tbsp. ground flax seeds
A few dashes of black pepper to enhance turmeric absorption


Put harder and more fibrous ingredients (carrot and ginger root) in the bottom of the blender to allow them to get well incorporated. Add all the remaining ingredients and start blending, using a spoon to press the mixture down. Be
careful not to stick your spoon too deep while blending. It’s the safest to stop blending while using the spoon. Blend the smoothie to your liking (we like it a bit chunky) and pour into small bowls or glasses, top with whatever you prefer (wild berries or even parsley) and get chewing!

Key Lime Parfait

By Jyl Steinback, Think Outside the Lunchbox

Light Summer Recipes

Filling Ingredients

2 medium avocados
1⁄2 cup + 2 Tbsp. lime juice (about 5-6 limes)
2 Tbsp. 100% pure maple syrup
2 Tbsp. coconut cream
1⁄2 tsp. alcohol-free vanilla extract
Crust Ingredients
1⁄2 cup unsalted/peeled pistachios
1⁄2 cup pitted dates (about 5 dates)

Making the Crust

Gather crust ingredients. Place pistachios in the bowl of a food processor or blender. Process until the nuts are ground. Pour into a medium bowl and set aside. Place pitted dates in the bowl of a food processor or blender. Process until a thick paste consistency is achieved. Scoop into the medium bowl
containing pistachios and begin mixing together using your hands. Your mixture will have a cookie dough consistency. When completely combined, set aside.

Making the Filling

Gather filling ingredients. Cut both avocados in half lengthwise so that each pit is exposed. Use a large spoon to scoop out pits from both avocados. Discard pits. Scoop out the flesh of both avocados into the bowl of a food processor
or blender. Add lime juice and blend until pureed. Add remaining ingredients and blend for 2-3 minutes.

Making The Parfait

There are a plethora of different glasses/bowls to choose from when it comes to creating this parfait. Feel free to use what you already have in your pantry, however make sure it is shallow enough so you can eat out of it. Fill a short 4 oz. drinking glass with 2 Tbsp. of crust mixture. Use your hands to firmly press the mixture into the glass. Fill the remainder of the glass with the filling mixture. Repeat the process with all glasses. Top with sliced lime or pistachio crumbles and serve immediately.

Portobello Burger with a Black Bean Patty

By Jyl Steinback, Think Outside the Lunchbox

Light Summer Recipes


Black Bean-Beet Patties (makes 6)
1 can low sodium black beans, rinsed and drained
1 medium onion, chopped
1 tsp. garlic powder
1⁄2 tsp. cumin seeds, crushed
Handful of fresh coriander, chopped
1 Tbsp. raw buckwheat flour
1 Tbsp. tapioca flour
1 Tbsp. gluten-free jumbo oats
400g (14 oz.) grated beet
Himalayan salt and black pepper to taste

Chickpea Hummus

1 can (15 oz.) unsalted chickpeas, washed and rinsed
2 Tbsp. lemon juice
Pinch of sea salt (if the chickpeas come without salt)
1⁄2 tsp. garlic powder
1 tsp. (10g, .4 oz.) tahini or ground sesame seeds
1⁄2 tsp. cumin seeds, crushed (optional)
1 tsp. turmeric
Some water (enough for desired consistency)
6 large portobello caps
Soy sauce

Preparation: Black Bean-Beet Patties

Mash rinsed and drained black beans in a bigger bowl. Drain grated beets from excess liquid (drink it or use as salad dressing). Add chopped onion, garlic powder, crushed cumin seeds, beets, coriander, flours, and oats to the bowl
of black beans and mix well until homogeneous batter forms. It’s best achieved by using your hands. Season with Himalayan salt and black pepper. Form 6 patties and place them on a baking sheet lined with parchment paper. Bake at
175°C (350°F) for 30 minutes flipping them halfway through.

Preparation: Chickpea Hummus

Blend with an immersion blender until smooth.

How to Roast Portobello Mushrooms

Preheat the oven to 220°C (425°F). Place the mushrooms, gill side up, on a baking sheet lined with parchment paper and brush the gills as well as caps of mushrooms with some soy sauce. Bake for 20 minutes, flipping the caps halfway through.

Compiling Vegan Portobello Burger

Cut the stems off of Portobello mushrooms—just eat them right then and there or add to meals. Spread some hummus into the gill-side of the cap. Add something green, i.e. spinach, arugula, chicory, or lettuce. Next, add one black
bean-beet patty. After that it’s hummus’s turn again. Place a thin slice of carrot over the layer of hummus and finish off with some more greens. Finally, spread some hummus into another mushroom cap and place it gill-side down on top of
your vegan Portobello burger.

Beet Smoothie with Blueberries

By Jyl Steinback, Think Outside the Lunchbox



1 small raw beet
1 ripe banana
2 medium apples
Big bunch of Romaine lettuce, about 250g (8.82 oz.)
1tsp. cinnamon
1⁄2 tsp. ground ginger or a small piece of fresh ginger
2 Tbsp. ground flax seeds
2 Tbsp. hemp seeds, hulled or ground
1 Tbsp. sunflower seeds
1⁄2 cup (heaped) blueberries
As much water as needed for desired consistency (we
like it quite thick)
1⁄2 tsp. agar-agar (great iodine source for plant-based


Peel the beetroot and cut into smaller chunks. Blend all ingredients in a blender. Add water if necessary. Enjoy!

Photos by Nele Liivlaid

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