Tag Archives: summer

Carrot Raisin Salad

I love this slightly sweet carrot raisin salad because it’s a change from the normal ole green one.  Sometimes you just need something new to change the routine, right?

I’m not a huge fan of store-bought versions, mainly because they taste more like sugar or mayo than food. But this one is sweetened with natural sweeteners like honey and fresh orange juice.


It’s great as a side for a sandwich or would make a nice dish for a summer pot-luck!

Enjoy 🙂

Carrot Raisin Salad
  • 2 cups carrots, shredded
  • 1 small green apple, grated (peel left on)
  • 2 T Vegenaise (see note)
  • 1 T honey or maple syrup
  • ¼ cup orange juice
  • ¼ cup raisins
  • ¼ cup pecans, toasted
  1. Put shredded carrots and grated apple in a medium sized bowl.
  2. In a small bowl, mix Vegenaise, honey, and orange juice.
  3. Drizzle dressing over carrot mixture and stir until combined.
  4. Add pecans and raisins.
  5. Mix until well combined.
  6. Refrigerate for about an hour to let mixture marinate.
  7. Serve cold and enjoy!
Use soy-free Vegenaise variety if necessary or you can use an organic mayo if you can eat eggs!


Berry Cobbler

The South Carolina heat is definitely moving in.  It’s the “I’m standing still outside, and I’m pouring sweat” kind of summer so far.  And I have a feeling it’ll be around for a while.

So, we might as well get used to it, have some friends over for a cookout, and eat things like watermelon and berry cobbler.

Cobbler Final

Except for my husband–he won’t eat watermelon.  Serious question, who doesn’t like watermelon?

In my book, it’s almost like the symbol of summer, and I’m the only one in my house who eats it.  Hey, at least I don’t feel so bad when I eat a whole watermelon by myself.  Quite a different feeling than the bag of chips 🙂

This recipe is adapted from one of my favorite cookbooks, Forks Over Knives.  I made some adjustments to make it fit what we normally have on hand, and the taste we prefer.

I hope this makes your summer cookout a little nostalgic–but without all the bad stuff.

I like to serve mine with homemade coconut whipped cream.

The cooked filling:

Cooked Berries

The biscuit batter:


Final product:

Cooked Cobbler

Berry Cobbler
  • 2 10-ounce bags of frozen mixed berries, thawed out some
  • 2 T lemon juice
  • ⅓ cup coconut palm sugar
  • 3 T arrowroot powder (or organic cornstarch)
  • pinch of salt
  • ½ cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1.5 cups oat flour (I make my own in my blender)
  • 1 T baking powder
  • ¼ cup coconut palm sugar
  • ¼ t salt
  • 3 T applesauce
  • 2 T almond butter or sunflower seed butter
  • 1 T coconut palm sugar
  • ¼ t cinnamon
  1. Preheat oven to 425 degrees.
  2. Grease an 8 x 8 pan with coconut oil.
  3. In a bowl, mix together all of the "Filling" ingredients.
  4. Pour in prepared pan, cover with foil, and bake for 25 minutes.
  5. Meanwhile, whisk together the almond milk and vinegar. Set aside for 5 minutes. Then add the vanilla extract.
  6. In a bowl, combine oat flour, baking powder, coconut palm sugar, and salt.
  7. In a small bowl, mix together applesauce and almond butter.
  8. Cut the applesauce mixture into the flour with a fork, until it becomes crumbly.
  9. Pour in the milk mixture and stir until just combined.
  10. Once the filling has cooked, reduce the oven to 350 degrees.
  11. Remove the foil from the pan.
  12. Plop spoonfuls of batter on top of the berry filling until all batter is used.
  13. Combine the Sprinkling ingredients and pour on top of cobbler.
  14. Return to oven and bake for 20 more minutes.
  15. Serve warm!



Mango & Black Bean Salsa

Allergen Information: Free of the top 8 allergens

Mango & Black Bean Salsa

There’s just something about that sweet and savory combination that satisfies our taste buds.  It’s probably why I used to follow my Wendy’s Fry with a Frosty.  (Ok, ok, stop drooling.  If you need a Frosty fix, try something like our Chocolate Milkshake).

This Mango & Black Bean Salsa is light & fresh and can be served as a topping for burritos, tacos, or salads OR would make a fabulous dip on its own as an appetizer.

You’ll love it because it uses simple, inexpensive ingredients, and doesn’t have to be cooked 🙂

I can picture this beautifully at a summer picnic or potluck!

A note about cilantro:  I really don’t like a ton of cilantro on anything.  I don’t LOVE the taste, but I like it.  So in my recipes, I tend to do just a little sprinkle.  BUT if you love the taste, you can always up it.  For this recipe, I only used 1 Tablespoon chopped, but feel free to add as much as you like, up to about 1/4 cup or so!

Mango & Black Bean Salsa
Prep time: 
Total time: 
Serves: 6
  • 1 ripe mango, peeled & chopped into small bite sized pieces
  • 1 can black beans, drained & rinsed
  • 1 cup organic corn
  • 1 jalapeno, seeded & finely chopped
  • 1-2 T fresh cilantro, chopped
  • 2 T fresh lime juice
  • ¼ t garlic powder
  • sea salt to taste
  1. Combine all ingredients in medium bowl and stir well.
  2. Season with desired amount of salt.
  3. Serve cold with chips or as a topping to tacos or salad!



Gluten Free Pasta Salad

Allergen Information: Contains dairy (can leave out to make dairy-free)

Gluten Free Pasta Salad 2

With spring and summer around the corner, a perfect go-to pasta salad recipe is a MUST for cookouts and potlucks.

I love this one because:  1) It’s gluten free, but you wouldn’t know it   2) It’s slightly sweet, but has the goat feta saltiness to make a perfect combination   3) It’s packed full of sneaky veggies

If you are gluten-free, you’ve probably entered the world of rice pasta.  I never knew such a thing existed until rice was one of the only foods one of my sons could eat during his medical treatment for his disease.

And we found out something important.  We LOVE rice pasta….It not only tastes great, but accommodates our whole family!

If you aren’t gluten free, I don’t think it’s ever a bad thing to lessen the amount of wheat we eat in general, so I would say go for it!  But if you are having trouble with the idea, choose some 100% WHOLE WHEAT noodles for your salad.  No, the plain old white ones won’t work!

My favorite brand for rice pasta Tinkyada because they don’t get mushy when you cook them correctly!  You can find them in most grocery stores!

A note on the cheese:  For this recipe, we have chosen local goat feta (which is UUUHHHMAZING).  If you are local to the Augusta area, you can order this on your Augusta Locally Grown order, or pick it up at The West End Market & Bakery.  If you aren’t local, find some near you or spring for some high quality cow feta.  We just personally like how goat dairy is more digestible.  You can read more about that here.

Before making this pasta salad, make sure to make a batch of our Creamy Poppyseed Dressing.  You’ll use the whole batch here 🙂

And as always, feel free to experiment.  Want it a little sweeter? Add more maple syrup!  Want a more pungent taste? Try adding more Dijon mustard!  Need more sea salt? No worries–add a little!  Dairy allergy or vegan? Leave out the feta.  Make it your own!

Gluten Free Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 12 oz bag rice macaroni noodles, cooked according to package directions and rinsed in cold water* (See note)
  • ½ cucumber, diced
  • 1 medium tomato, diced
  • 3 green onions, chopped (white parts removed)
  • 3 large carrots, peeled and chopped
  • 4 oz goat feta cheese (buy local if possible!)
  1. In a large bowl, combine all ingredients. Pour one batch of Creamy Poppyseed Dressing (link to recipe above in the blog post) over the salad and stir until well combined. Chill for best flavor! Serve cold
Do NOT overcook the noodles. Rice noodles get mushy very quickly. Definitely air on the side up al dente rather than mushy! Watch them carefully, remove, and rinse when ready!


Broccoli Raisin Salad

Allergen Information: Free of the top 8 allergens

Broccoli Raisin Salad

As the days get sunnier, my soul longs for summer-like foods.  I literally dream of cookouts and berry cobblers and friends. Oh that beautiful smell. (Ok, maybe not the friends 🙂 )

This salad is a wonderful side for a pot-luck, BBQ, or just to have in the fridge for a lunch.  It’s easy to double the recipe to make for a large group.

Maybe if we all make this next week, we’ll shooooo the cold weather away and bring on the heat! Who’s with me?!

For the dressing, we use the Soy-Free version of Vegenaise so that our Beckham can eat it, but if you have no allergy to soy, you can use the regular kind.  It makes a little too much for this salad, so you can save some of the dressing for another salad for the week if you like (or add more broccoli).

*If you’re a bacon lover, add some crumbled bacon to this salad for some extra flavor.  Just make sure to buy bacon without nitrates from a humanely raised animal.  Check your local health food store or local farmer’s markets for the good stuff!

Broccoli Raisin Salad
Prep time: 
Total time: 
Serves: 3-4
  • 1 cup Vegenaise
  • 2 T white wine vinegar
  • 2 T local honey
  • 1 t dijon mustard
  • pinch of salt
  • 2 large heads broccoli, de-stemmed and cut into bite size pieces
  • 1 shallot, peeled and chopped
  • ½ cup raisins
  • ¼ cup raw sunflower seeds
  • 2-3 strips cooked bacon, crumbled (optional, see note)
  1. Mix first 5 ingredients in a small bowl and set aside.
  2. Put remaining ingredients in a large bowl and stir until combined.
  3. Fold in desired amount of dressing (I don't put all of it in there) until combined.
  4. Best if chilled for about an hour (but not necessary).
I don't put bacon in mine, but you can! Just make sure are getting "good" bacon without nitrates from a humanely raised animal! The best option is to buy from a local farmer through a co-op or at your local farmer's market.

Please use all organic ingredients when possible.

Use leftover dressing however you like!