[vc_row][vc_column width=”1/1″][vc_column_text]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![/vc_column_text][/vc_column][/vc_row][vc_row full_width=””][vc_column width=”1/2″][vc_row_inner][vc_column_inner width=”1/1″][vc_single_image image=”225″ border_color=”grey” img_link_large=”yes” img_link_target=”_self” img_size=”full”][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1437141724095{background-color: #cccccc !important;}”]

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 avocado

1 tbsp of yellow curry powder

Cashew “Cheez”

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

Enjoy![/vc_column_text][/vc_column][/vc_row][vc_row full_width=””][vc_column width=”1/2″][vc_single_image image=”226″ border_color=”grey” img_link_large=”yes” img_link_target=”_self” img_size=”full”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1437140582866{background-color: #cccccc !important;}”]

Avocado Breakfast Toast


Gluten-free bread (1/2 baguette or 2 slices)

1/2 avocado

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!


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