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5 HEALTHY VEGAN SUMMER RECIPES | HCLF & Oil-Free



SUMMER’S HERE!!! Listed here are a few simple, wholesome, DELICIOUS vegan recipes so that you can revel in as the elements will get warmer. Best for picnics, potlucks, or a just right antique patio sesh. Wish you revel in!

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ACAI BOWL:
1 frozen banana
1 cup frozen berries
1/2 cup juice of selection (apple works smartly)
1 packet of frozen acai

LONI JANE’S RAWNOLA RECIPE (aka the most productive factor you’ll ever consume)
15 Medjool dates
1/2 cup oats
half cup shredded coconut
Not obligatory: 1 tbsp coconut sugar

Pulse in a meals processor till crumbly and retailer in a jar within the refrigerator! Consume on banana ice cream, smoothie bowls, fruit salads, or by itself. WARNING: it is addictive.

Loni’s instagram: @lonijane

RASPBERRY COCONUT POPS:
1 can coconut milk
1 cup raspberries
2 tbsp maple syrup (or extra/much less to style)

Whisk the coconut milk and maple syrup in combination. Mash the raspberries with a fork or mix in a small blender, then drop a tablespoon of the raspberry mash into each and every popsicle mould. Pour the sweetened coconut milk on most sensible and swirl round with a knife. Freeze till forged & revel in! Run the pops underneath scorching water if they are tricky to get out.

MANGO SORBET:
simply mangos! as so much or as low as you wish to have
mix in a meals processor or Vitamix and upload a tiny little bit of water to mix till creamy, identical to sorbet.

POTATO SALAD:
nine-10 yellow fleshed potatoes
1 300g package deal of sentimental or silken tofu
10-15 jalapeno slices
1 tbsp dijon mustard
2 tsp common mustard
1 tsp apple cider vinegar
1 tbsp lemon juice
half tsp salt
1/2 tsp sugar
half cup parsley
1/four cup spring onions

Chop the potatoes (you’ll be able to peel them too) into small chunks and boil till cooked. Put aside to chill to make the sauce, that is the remainder of the foods, minus the parsley and spring onions. As soon as cooled, combine the potatoes with the spring onions and parsley, then upload the sauce and blend till smartly mixed. Tastes superb with white rice!

ROASTED BELL PEPPER & CORN PASTA SALAD
2 cups dry pasta of selection
2 pink bell peppers
2 ears of corn
half cup chopped basil
2-four tbsp Italian dressing (I used Kraft’s fats loose)
salt and pepper to style

Prepare dinner the pasta consistent with the directions, then run underneath chilly water and put aside. Steam the corn. To make the roasted bell peppers, reduce the bell peppers in part and placed them within the oven on top broil till the outside is burnt and the peppers are cushy. Then completely run the peppers underneath chilly water and peel off the burnt pores and skin. Bring to a halt the corn kernels and cut up the bell peppers, then combine with the pasta in conjunction with the basil. Upload the Italian dressing and salt and pepper to style.

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