​If you've been craving all of the cool and juicy things this summer, you're not alone and you're not wrong! Our bodies are naturally attempting to balance out the heat that is everywhere right now. What's coming into our local markets is mother nature's way to naturally tell us what to get and what to eat. 

It's also the season for quick and simple meals, because honestly, who wants to be in the kitchen for a long time? Definitely not me. Summer is meant to be enjoyed outside, eating yummy food, and basking in all of the radiance of the sun! 

And if you're anything like me, you may be growing basil and have an ungodly amount to use up. This recipe is perfect for quick, easy, and ready to go in 20 minutes max! 



​Ingredients: 

• 3 zucchini (or yellow squash or a mix) shredded 
• 2 tsp avocado oil 
• 1/4 cup pesto (of your choice) 
• 4 tbsp butter 
• 1 cup shredded parmesan + 1/4 cup to top
• Salt & pepper to taste 
• 4 cups spaghetti (or feel free to choose your favorite pasta) 
• 1/2 cup pasta water 

Recipe: 

1. Take a large flat bottom pan or pot and add your oil. 
2. Once the oil is hot, add in your shredded zucchini (Note: there is no need to squeeze out the water. We're going to keep it to help keep the moisture in tact to support the cooling). 
3. Sweat the zucchini down until it looks nice and soft. At this point, you'll add in the pesto and give everything a good coat. 
4. Add in the salt, pepper, and butter. Again, give it a good toss. Then very gently fold in the 1 cup parmesan. (My personal preference is to get a massive block of parmesan from the grocery store and shred it myself. It just adds a different level of amazing-ness. Trust me) 
5. When the pasta is ready, add it in. You're going to have to really pull the zucchini from the bottom back up as it can be easy to have it just settle at the bottom. 
6. Slowly pour in the pasta water and mix everything nicely. Feel free to adjust the salt/pepper to your liking. 
7. When you're ready to serve, sprinkle a little more parmesan on top. 

Time to dig in! I hope you enjoy this pasta dish as much as my family did! 

Oh sweet sweet summertime. Literally my favorite time of the year. There is nothing sweeter than the weather being in the 80s and 90s, and spending more time outdoors. The parties, the waterfalls, I mean really everything. And there is nothing better than the fruits and veggies that are just everywhere. 

This season truly is everything, and what's summer without a quintessential berry dish. I tried my hand at a raw vegan dessert. So, give this tart a try. I promise you, you won't be disappointed. 

Ingredients: 
Crust:

• 1 1/4 cup Walnuts 
• 15 Dates 

• 2 tsp Vanilla Extract
• Pinch salt 
• 2 tbsp maple syrup 
• 3/4 cup shredded coconut 

Middle Layer: 

• 1 1/4 shredded coconut 
  
• 1/2 can coconut sweetened condensed milk 
  
• Crushed Freeze dried raspberries 

Cream Layer: 

• 1 cup soaked cashews (soak in hot water for at least 45 minutes) 
  
• 5 tbsp maple syrup 
  
• 2/3 cup coconut oil 
  
• 5-7 raspberries 
  
• 1/2 cup water 
  
• Juice of 1 lemon 

Directions: 

1. Make the crust first: separately, in a food processor, blend the walnuts and then dates. In a bowl mix all of the ingredients together. It should form a sticky enough base to make a crust. 
2. Take a 9x9 baking dish and line it with the crust 
3. Next, make the middle layer: mix together the shredded coconut and sweetened condensed milk. Gently fold in crushed freeze dried raspberries. Layer on top of the crust. 
4. Finally, make the cream layer: blend all the ingredients in a blender until its nice and creamy. It should be pretty thick still. 
5. Layer on top of the coconut layer. Feel free to top it with whatever you like! 
6. Place in the freezer for at least 2 hours until everything is firm and has set. 
7. Let it thaw just a touch before serving.

I hope you enjoy this tart as much as me and my family did! Cheers!

So, the internet has taken a frenzy on protein. All anyone can talk about is how much protein everyone needs to get. Protein is the way to lose weight. Protein is the way to balance your hormones. Protein is going to support graceful transitioning to menopause. All I have to say is that the emphasis on protein has gone a little out of control. There are bigger things to be worried about, such as the intake of inflammatory foods and things, too much sugar, not enough water, and one of my big soap boxes--vegetables! 

Fiber is so important to the health of our GI tract. It helps to move things along, keeps us regular, supports a healthy microbiome! Fiber is key to the health of our colon. So, sure, some people can benefit from a larger intake of protein, most of us can benefit  from more intake of fiber. 

This is why I love this super simple, plant-based (and yes with protein!), fiber full crepe recipe. It's a one-item meal, so you can't beat that. It's a crowd pleaser, and there's a million ways to dress it up. Let's get into it! 

Ingredients: 

• 2 cups chickpea flour (usually found easily at an Indian grocery store) 
• 2 1/2 cups water 
• 3 tbsp rice flour 
• 2 tsp salt 
• 1 1/2 tsp turmeric 
• 1 1/2 tsp chile powder 
• 2 tsp coriander powder 
• 2 cups shredded cabbage 
• 2 inches grated fresh ginger 
• 1/4 red onion, finely sliced
• Avocado oil for the pan 
• Optional: sesame seeds

​Recipe:

1. Start with the chickpea flour and water; using a whisk, stir the 2 together really well. You want to make sure you really whisk it well, as chickpea flour has the tendency to clump. 
2. Once you've gotten it nice and smooth, add in the rice flour. This will help it to crisp up nicely when you cook it. 
3. Next, add in your salt and all of your spices. And of course again, mix it well with the whisk. Here, I do want to add that literally ANY spice will work. That's the beauty of chickpea flour. It has such a nice neutral nutty flavor to it, that you can't go wrong in any direction. I used traditional Indian spices because that's what I had quickly on hand, but truly anything works. 
4. Now, you want to switch out for a spatula to add in the cabbage, onion, and ginger. Incorporate everything well. And, let it sit. 
5. Give it a good 10-15 minute rest. This helps to soften up the cabbage a bit to help it easier to spread in your skillet. 
6. While you're letting everything relax for a few, time to warm up your skillet. I personally prefer a cast iron here because it cooks evenly, but more importantly, it makes it nice and crispy...my favorite way to have these crepes. 
7. Once the skillet is nice and hot, add in about 2 tsp of oil and spread it around well. Then, take a ladle's worth of your batter and plop it right into the center of your skillet. Use the back of the ladle to spread out the batter as thin as you'd like. This is all preference. The thinner you get it, the quicker it will cook and the crispier you can get it. While you're spreading the batter, be sure to also spread out the cabbage as it can have a tendency to bunch up in one spot. 
8. Then, just let it be. You're going to notice it cooking almost through. At this point, if you'd like to, you can sprinkle on some sesame seeds on top. Then, give it a flip! 
9. Let it cook evenly on both sides, and crisp it to your desired preference. 
   ​

That's it! Serve with your favorite sauce or condiment! You have the perfect plant-based protein and fiber-rich crepes. Perfect for any meal of the day! Cheers!