I love Spain in the summer. Warm nights call for late night swims in the sea, ice cream while walking the city streets, and flowy dresses.
The high temperatures, however, truly discourage me from ever wanting to turn on the stove or oven to cook a meal. Because of this, getting creative with salads and other raw foods has become a sort of exciting challenge. Here are a couple of my favorite summer recipes!
Curried Bean Salad with Cashew “Cheez”
Ingredients (serves 2):
Curried Bean Salad
1 can or jar of lentils
1 can or jar of garbanzo beans
1/2 large cucumber
1/2 large bell pepper
1/2 cup arugula
1 large carrot (peeled)
1 tbsp of yellow curry powder
1/2 cup of raw cashews
1/2 large lemon
1 tsp of apple cider vinegar
Sea salt to taste
Chop all veggies, except avocado, and add veggies to a large mixing bowl
Rinse and drain the jars of lentils and garbanzos. Add to the veggies in the bowl
Rinse and chop arugula. Toss with the other ingredients in the bowl.
Add curry powder and toss
Divide mixture into two serving bowls
Top each bowl with sliced avocado
Add salt to taste
Blend ingredients for cashew “cheez” all together, in a small blender until largest chunks of cashews have disappeared. Add a tablespoon of water if you desire a more creamy texture.
Add two large spoonfuls of cashew “cheez” on top of each salad.
*Tips from the kitchen- serve with an ice cold glass of Rueda Verdejo Spanish wine
Avocado Breakfast Toast
Gluten-free bread (1/2 baguette or 2 slices)
1/2 small tomato
1/4 large cucumber
Handful of arugula or basil
Sea salt to taste
Option to toast the bread if you prefer a crispy texture (and if you can handle the heat in the kitchen!)
Spread avocado directly onto the bread
Thinly slice cucumber and place on top of avocado
Thinly slice tomato and place on top of cucumber
Top with chopped arugula or basil
Season with sea salt to taste
*Tips from the kitchen- drizzle with organic olive oil or add a dollop of hummus for a protein kick!