It's time to say goodbye to summer and hello to school, busy schedules, turning leaves and chilly weather. While fall is fabulous, summer is the most relaxing season, one we all tend to feel blue about bidding fond farewell to. But since we'll have to be squeezing into long pants soon, it's a smart idea to not go too crazy this last weekend of summer. Sure, let loose and have a great time, but try these light and luscious recipes for your final summer soiree so you don't have to go up a pant size in your fall wardrobe! Enjoy!
Sionara Summer Noodle Salad
1/2 cup of rice vinegar
2 tablespoon olive oil
1 teaspoon sesame oil
3 cloves of garlic, minced
2 teaspoon soy sauce
2 teaspoon agave
Combine all ingredients thoroughly. Let sit for an hour.
1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienne
1/2 yellow bell pepper, julienne
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb cooked soba noodles
Prepare all the vegetables, set aside. Once the noodles have cooked, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve.
Tempeh Peanut Satay
1/2 cup grated coconut
2 teaspoon agave
1/4 teaspoon cayenne pepper
1/2 cup tamari
1/4 cup orange juice
1/2 lb of tempeh, steamed for 20 min
1/4 cup peanut butter
1 teaspoon sherry
1/2 teaspoon vinegar
1/4 teaspoon garlic powder
1 cup plain soy yogurt
Puree orange juice with only half of the agave, coconut, tamari and cayenne pepper in a blender. Cut tempeh into 2 cm cubes and add to marinade. Set aside for 1 hour.
Blend remainder of agave, tamari and cayenne pepper together with the peanut butter, sherry, vinegar, garlic powder and soy yogurt. Refrigerate.
Thread tempeh cubes onto 4 skewers. Grill tempeh over medium-hot grill 3 to 5 minutes on each side. Brush kebabs with marinade and sprinkle with remaining coconut. Serve the tempeh kebabs with peanut sauce.
1 lime, quartered
1 1/2 tablespoons ginger syrup
1 sprig mint
2 ounces cachaça (or rum if you can't find cachaça)
1 quarter-sized slice raw ginger
Muddle lime with ginger syrup and mint. Add cachaça, shake and pour over ice. Add a raw ginger wedge for garnish.
Virgin Recipe :
1/2 diced lime
1/2 small diced lemon
1/2 small diced orange
1 sugar cube
Place the fruit in the bottom of a mixing glass. Add the sugar cube and a dash of ginger beer. Muddle to release the juices. Strain into a glass filled with crushed ice. Top with ginger beer. Garnish with mint.
Piña Colada Popsicles
1 can light coconut milk
2 cups Pineapple juice
Pour ingredients into a blender and puree. Pour into Popsicle molds and freeze at least 4 hours.
For more information, visit www.HealthyVoyager.com.
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