4 Cooling Recipes to Keep You Healthy This Summer

by | Jul 16, 2018 | Uncategorized

Wellness coaching gives us a chance to naturally crave healthy foods that nourish and hydrate the body. Once we unlearn that healthy food “tastes bad,” a world of delicious fruit and vegetable combinations is at our disposal. The summer is an excellent time to explore scrumptious, hydrating recipes while fruits and vegetables at the market are in season.

Our team picked four delicious recipes that can be enjoyed day or night with little prep and cook time, so they can easily integrate into your daily routine. From quick three ingredient recipes to recipes combining a melange of flavor, this summer is chockful nourishing treats for your body. Who says eating healthy has to be boring or difficult? Read ahead for our favorite summer recipes!

Obsessively Good Avocado Cucumber Salad

From Smitten Kitchen
Serves 2 as a main or 4 as a side
Ingredients 3/4 to 1 pound seedless cucumber, washed and chopped into chunks 2 thin or 1 regular scallions, thinly sliced 1 large avocado, pitted and diced 2 tablespoons mayonaise Juice of half a lime, plus more to taste Salt and hot sauce (we used Sriracha) to taste Chopped cilantro or flat-leaf parsley to garnish
Instructions Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. Repeat often.

Watermelon Basil Smoothie

From Radiant Rachels
Serves 2-3
5 cups cubed watermelon, chilled ½ cup fresh coconut water, chilled* 4 large fresh basil leaves
Instructions Place all ingredients in a blender until smooth. Serve immediately.
2 ways to keep your smoothie cold: Freeze a few extra cubes of watermelon to use as ‘ice cubes’ OR freeze all the watermelon before blending for a slushie texture. *Fresh coconut water is preferred, as it is sweeter and more pungent. However, canned coconut water may be substituted.

Cucumber-Tomatillo Gazpacho From Bon Appetit

Serves 4
A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach. Ingredients 1 pound English hothouse cucumbers (about 1), halved, seeds removed 1 pound tomatillos, husks removed, rinsed ½ medium onion, thinly sliced, rinsed under cold water ½ poblano chile, seeds removed 1 garlic clove ¼ cup olive oil ¼ cup unseasoned rice vinegar 1 tablespoon chopped parsley 1 tablespoon chopped cilantro, plus leaves for serving Kosher salt, freshly ground pepper
Instructions Blend cucumbers, tomatillos, onion, chile, garlic, oil, vinegar, parsley, and chopped cilantro in a blender until very smooth; season with salt and pepper. Transfer to an airtight container, cover, and chill at least 2 hours. Serve topped with cilantro leaves.

Lime, Mango, and Nectarine Smoothie

Adapted from Vegetarian Cooking for Everyone by Deborah Madison, Photo from Healthy Green Kitchen

Serves 1-2 Ingredients 2 nectarines (or peaches) 1 large mango 1 banana- optional 1/2- 1 1/2 cups Greek yogurt or kefir, or use vanilla hemp milk or coconut milk for a dairy-free smoothie; use fresh nut milk or coconut water for a raw foods smoothie a few drops of vanilla extract (optional) 3-6 ice cubes fresh lime juice to taste (I used 1/2 lime; you could also you lemon juice) Instructions Peel and slice the fruit, then process in your blender with the other ingredients until smooth.