Remember, all the exercise in the world won’t help you lose weight if you don’t change the way you eat. Just because it is a holiday does not mean you can take a healthy eating holiday. Plan right and eat well during vacations and holidays too!
Healthy 4th of July BBQ Recipe Options, done Raw Vegan Style
– Celebrate your Independence from Fattening Foods this summer!
When most people think of Fourth of July celebrations, the image that comes to mind is a grill loaded with hot dogs, hamburgers and steak of one kind of another.
It’s time to declare your independence from fattening foods and unhealthy diets – especially if you want to fit into that bikini this summer. And the Hippocrates Health Institute has a couple of tasty options in the form of raw vegan recipes for your readers and their guests who might be looking for healthier holiday fare.
For your background, the Hippocrates Health Institute was founded by visionary and humanitarian Ann Wigmore and has been the preeminent leader in the field of natural and complementary health care and education since 1956, taking its inspiration from the father of medicine, Hippocrates, who said, “Let food be thy medicine.”
Marinated Veggie Kabobs
Yield: 4 servings
Marinade:
4 oz. Lemon Juice 16 Crimini Mushrooms (stems removed)
4 Cloves Garlic 1 Large Zucchini
1 T. Kelp Powder 1 Large Red Onion
2 Tsp. Paprika 2 Red Peppers
3 T. Chopped Fresh Parsley 1 Large Yellow Squash
4 T. Pizza Seasoning
1 Tsp. Garlic Powder
7 oz. Organic Cold Pressed Extra Virgin Olive Oil
Instructions:
1. In a blender, mix all marinade ingredients.
2. Place vegetables on a skewer to your liking or as follows: a mushroom, a sliced zucchini, a sliced red onion, a sliced yellow squash and a square red pepper.
3. Roll in marinade.
4. Put in dehydrator on Keflex or parchment paper.
5. Dehydrate for 3-8 hours.
Creamed Spinach Dip
Yield: 4-6 servings
Ingredients:
1 lb. Spinach chopped in food processor with “S” blade
1-2 oz. of dehydrated almond meal
Sauce:
1 ½ oz. Lemon Juice 5 oz. Water
1 ½ C. Pine nuts (Soaked and Rinsed) 1 ½ Cloves Garlic
½ T. Kelp Powder 1 Pinch Cayenne
1 Tsp. Oregano
Instructions:
1. Blend ingredients in sauce thoroughly until creamy.
2. Mix sauce in with spinach to desired texture.
3. Put in bowl and top with shredded yellow squash.
4. Sprinkle top with dehydrated almond meal.
5. Enjoy this dip with the flax crackers or your choice of vegetables.
Flax Seed Crackers
Ingredients:
5 Red Peppers 3 oz. Fresh Lemon Juice
½ Red Onion 3 Stalks Celery
3 Cloves Garlic 1 Tsp. Garlic Powder
3 T. Chili Powder 1 Pinch Cayenne Powder
2 ½ C Flax Seed 5 ½ C. Water
1 C. Ground Flax Seed
Instructions:
1. Soak flax seed in water for at least 3 hours.
2. Set Aside.
3. Blend remaining ingredients and add to soaked flax seeds.
4. Mix in ground flax seed.
5. Spread out on a Teflex sheet.
6. Score to desired size of crackers.
7. Dehydrate overnight then peel off the Teflex sheet.
8. Dehydrate again until the crackers are crispy.