Want to make these hydrating, delicious meals? Check out the recipes below:
Cucumber Noodle Bowl with Pomegranate Vinaigrette
Yield: 4 servings
For the Pomegranate Vinaigrette:
½ cup pomegranate juice
½ small shallot, minced, about 1½ -2 tablespoons
1 - 2 cloves garlic, smashed
½ cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 – 3 teaspoons honey or maple syrup
1 teaspoon Dijon mustard
Pinch Celtic or pink Himalayan salt
For the cucumber bowl:
3 large cucumbers, spiralized
1 apple, sliced or diced
1 avocado, sliced or diced
¼ cup walnuts very coarsely chopped
2 tablespoons pomegranate arils, optional
Pour pomegranate juice, shallots, and garlic into a small saucepan over low heat and very gently simmer for 10 – 15 minutes until it is reduced by half. Keep the heat low and do not boil. When done, remove from heat, and set aside to cool for about 30 minutes on the countertop.
When the juice is cool, remove the garlic, add the remaining vinaigrette ingredients to the juice reduction and whisk together.
Dress the salad
Watermelon Pizza
1 large watermelon
1/2 cup almond butter, melted
2-3 Tbsp sliced almonds
2 Tbsp unsweetened dried coconut flakes
1 cup raspberries
Honey for drizzle
· To make the watermelon pizza “crust”, cut a thick, round slice down the center of the watermelon. You’re basically creating a disk.
· Drizzle on slightly melted almond butter
· Sprinkle on coconut flakes and sliced almonds
· Place raspberries on decoratively
· Top with light honey drizzle
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