6 healthy Recipes for Summertime!

In celebration of our 6th year anniversary, we are sharing 6 of our favorite things with you both online and in the studio! Below some of the Dig Family has sent in their summertime favorites: 

Kim's Green Juice:
1 head lettuce
I cucumber
1-2 green apples
4-6 celery stalks
1/2 bunch parsley
1" fresh ginger
1 lemon


Julie's Smoothies:
 Chocolate Cherry Banana Raw Vegan Green Smoothie for Energy
Ingredients:  1 cup unsweetened almond milk, 2 cups fresh spinach, 1 heaping tablespoon cacao powder, 1 cup frozen cherries, 1 frozen banana, 1 tablespoon almond butter

Instructions:  Place almond milk, spinach, and cacao powder in a high-speed blender.  Blend up until liquid.  Add frozen cherries.  Blend again.  Add frozen banana and almond butter.  Blend again.  Serve.  Makes one large Mason jar size.

Kale Pineapple Lime Mint Raw Vegan Green Smoothie for Detoxing
Ingredients:  1 cup unsweetened coconut water, 2 cups fresh kale (remove stems), 2 tablespoons fresh mint, 2 slices lime, 1 tablespoon chia seeds soaked in water 5 minutes, 2 cups frozen pineapple

Instructions:  Place coconut water, kale, and mint in a high-speed blender.  Blend up until liquid.  Add lime, chia seeds in water.  Blend again.  Add frozen pineapple and blend again.  Serve.  Makes on large Mason jar size.

*Notes for Success:  Get a high-speed blender.  If you don't have a high-speed blend, blend up ingredients in layers.  Try to purchase organic if possible at local farmers markets and produce stands.  Spinach is milder than kale.  If you like thick smoothies, add 1/4 avocado to any recipe.  Adding frozen fruit as opposed to ice cubes keeps things cold, fruity and sweet without watering things down.  Adding ingredients such as hemp seeds, chia seeds and flax seeds ups the Omega 3 fatty acids.  Adding protein powders will up the calories so beware.  If things turn out too "green" - add in a teaspoon of vanilla extract (non-alcohol).


Salad with Melon, Blackberries, and Feta Cheese:

1/3 Melon
 1 cup of blackberries
Arugula
Feta or Cottage Cheese
1 tsp Extra Virgin Olive Oil

Optional Honey Ginger Dressing:
2 tbsp Honey
2 tsp Grated ginger
1 tsp lime or lemon juice
salt and pepper to taste


Spaghetti Squash with Spinach, goat cheese and (optional) bacon.

1 medium spaghetti squash
1 tablespoon olive oil
kosher salt and freshly ground pepper
6 slices bacon, cut in 1-inch pieces (optional!)
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 5-ounce bag baby spinach
2 ounces soft goat cheese, crumbled

PREPARATION
1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.

2 . Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.

3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.

4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.

5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.

6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.

7. Divide between two plates and serve immediately.


Lemony Quinoa and Avocado Salad


1/2 cup uncooked quinoa
1 cup water
pinch of salt
1 red bell pepper, diced
1/2 cup cilantro, chopped
1/2 red onion, diced
1 avocado, diced

In a medium saucepan heat the quinoa and water until boiling. Reduce heat to low/medium and simmer until the quinoa has absorbed the water fluffs up, about 15 minutes. Drain any extra water and set aside to cool.

Make the dressing while the quinoa is cooking.

Toss the cooked quinoa, cilantro, red onion, bell pepper, and half of the dressing. Add more dressing to taste. Toss the avocado in last.

Tahini Dressing
2 tbsp tahini
1 tbsp minced garlic (about 1 clove)
1 tbsp olive oil
1/4 cup fresh squeezed lemon juice
pinch of salt

Whisk together the garlic, tahini, lemon juice, and olive oil. Add the hot water to thin it out a bit and then the salt.

Set aside until the salad is ready to be tossed.