Category: 4th of July Recipes

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Celebrate July 4th with my summer holiday menu. It starts with lemon water, then organic Chef V Green Drink. Breakfast is a Red White and Blue Smoothie Bowl made with one of my smoothie recipes. Lunch is my Grilled Mango Salad (get out the Weber!) and dinner is my BBQ Chicken Sandwich with Chef V BBQ Sauce. There’s a vegan option as well – a Pulled Jackfruit BBQ Sandwich. And for dessert, Red White & Blue Popsicles. Enjoy! – Veronica

Raspberry Chia Pudding

Chef V

Chia seeds are tiny superfood heroes. They come in either white or dark brown/black and have a huge nutritional profile. They contain Calcium, Manganese, and Phosphorus and are packed with fiber, protein, and healthy Omega-3 fats. They are basically tasteless so you can add them to nearly any kind of dish. Add raspberries, cocoa nibs, and coconut and you have a decadent yet healthy dessert.

chia seed pudding

Ingredients

1 cup coconut milk or almond milk
3 tbsp. chia seeds
1 tbsp. coconut nectar
1 tsp. pure vanilla extract
2 cups fresh organic raspberries
1 tbsp. coconut flakes (optional)
1 tbsp. raw cacao nibs (optional)

Directions

In a medium sized bowl, combine milk and chia seeds and stir until there are no lumps.

Add coconut nectar and vanilla and mix well. Cover with plastic wrap and refrigerate for 4 hours.

Place raspberries in a Vitamix or food processor and puree.

Mix the raspberries with the chia pudding until completely mixed.

Serve in a glass or bowl and top with coconut and/or cacao nibs (optional). Happy V Day!

Red White & Blue Smoothie Bowl

Jean Yates

My Red White & Blue Breakfast Smoothie Bowl is delicious, good for you, and easy to make. Start off the holiday celebration with this yummy breakfast!

Use any smoothie as the base. Top with raspberries or strawberries, blueberries and coconut shreds.

My favorites smoothies to use as the base are:

red white blue smoothie

Ingredients

  • 2 cups smoothie from my drinks recipes 
  • 1/2 cup strawberries, blueberries or other fresh organic berries

Optional: gluten free granola

Directions

Fill bowl with one of my favorite smoothies. Top with raspberries or strawberries and layer the coconut shreds and blueberries to make a patriotic treat.

Grilled Mango Salad

Jean Yates

My Grilled Mango Salad makes any meal delicious. It combines the hearty flavor of black beans with the luscious richness of mangoes and avocado, all in a healthy salad, perfect before or after a Chef V Cleanse.

Chef V’s tip: Add grilled chicken or fish for more protein!   – Veronica

Serving Size: 4 People

grilled mango salad

Ingredients

  • 1 to 2 mangos, peeled and cut into thick slices
  • 4 cups mixed greens (use your fav!)
  • 1/2 cup red onion
  • 1 cup cooked and cooled or 1 (15 ounce) can black beans, drained and rinsed
  • 1 avocado, diced
  • 1/4 cup Chef V's Cilantro Lime Dressing

Directions

Preheat a grill or grill pan on a stove over medium-high heat. Place the mango sliced on the grill rack or pan and cook for 1 minute, or until grill marks appear. Transfer to a cutting board and cut the grilled mango into smaller chunks.

Plate the greens and top with grilled mango, red onion, and black beans. Drizzle with dressing and serve.

Cilantro Lime Vinaigrette Dressing

Jean Yates

Chef V’s Tip: Most of my salads are delicious with my Cilantro Lime Vinaigrette or Creamy Avocado Dressing. Use these on any salads unless otherwise specified. Dressings serve 4-6. – Veronica

creamy avocado dressing

TOTAL TIME: 10 min

SERVES 4-6

Ingredients

  • 1 tablespoon fresh lime juice
  • 1 tablespoon white vinegar
  • 1/8 teaspoon sea salt
  • 1 clove garlic, minced or pressed
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons cold-pressed olive oil
  • 2 tablespoons cold filtered water

Directions

For Cilantro Lime Vinaigrette, process all ingredients in a Vitamix until smooth and well combined. Will keep refrigerated in an airtight container for up to 1 week. Shake well before each use.

Chef V’s BBQ Sauce

Chef V

Nightshades tend to cause inflammation in the body. Tomatoes are in lots of yummy sauces like ketchup, BBQ sauce and marinara. These sauces can cause inflammation in the body and discomfort.

Try this tomato-less bbq sauce recipe as an alternative and see how much better you feel. You can use this sauce on anything that calls for BBQ sauce.

jackfruit

Ingredients

– ½ yellow onion
– 1 cup sweet potatoes cooked and mashed
– 3 tablespoons apple cider vinegar
– ½ cup coconut sugar
– 3 tablespoons coconut nectar 
– 1 tablespoon honey 
– ½ teaspoon smoked paprika 
– 1 teaspoon garlic powder
– ½ teaspoon chili powder 
– ½ teaspoon mustard powder 
– ½ teaspoon salt
– ½ cup water

Directions

– In a medium sized pot, boil water and your peeled and chopped sweet potatoes until fork tender. Drain the potatoes and mash lightly with a fork.

– In a blender or food processor, combine all ingredients. Blend on medium speed for 1 minute or until the sauce is smooth.

– Transfer the sauce to a small pot and cook on low for 15 minutes, stirring to make sure it doesn’t burn on the bottom.

– Use sauce immediately or store in the fridge for 1 month.

Use this sauce with my Pulled Jackfruit, Shredded Chicken, and Sloppy Joes sandwiches.

Raw Coleslaw

Chef V

This coleslaw recipe goes well with my BBQ Jackfruit Sandwich, my Shredded Chicken Sandwich, and my Sloppy Joe Sandwich.

coleslaw

Ingredients

-2 cups shredded green cabbage
-1/2 cup shredded carrot 
-1/2 cup shredded red cabbage 
-3/4 cup Chef V Raw Mayo 
-1 tbsp.  coconut sugar 
-Salt and pepper to taste 

Directions

Mix all ingredients. Serve on my Jackfruit, BBQ Chicken or Sloppy Joes sandwiches on your favorite gluten free bun.

Tropitaya Smoothie

Chef V

One of the most popular smoothies (and one of my favorites) at our stores in New Jersey and San Diego, the Tropitaya Smoothie is so refreshing after a yoga class or to cool off on a hot day.

super smoothie

Ingredients

  • 1/2 cup frozen pitaya
  • 1/4 cup pineapple
  • 1/4 cup mango
  • 1 large piece of kale or other nutritious green
  • 1 cup ice
  • 1/2 cup coconut water
  • 1/3 cup water
  • 1 tbsp pea protein

For a healthy variation, add 1 tbsp fresh ginger and 1 tsp fresh turmeric

Directions

Combine all ingredients in a blender. Blend 1-2 minutes until smooth. Add ¼ cup filtered water if necessary. Bon Appétit!

Pulled BBQ Jackfruit Sandwich – Vegan

Jean Yates

This Pulled BBQ Jackfruit Sandwich recipe uses my tomato-less bbq sauce and is vegan. Serve with my coleslaw on a gluten-free bun.

jackfruit

Ingredients

– 2 cans Jackfruit

– 2 cups Chef V's BBQ sauce

Directions

Remove jackfruit and drain water out from the can. Heat jackfruit and BBQ sauce on the stove for 4-7 minutes until the jackfruit is warm. Shred the jackfruit like shredded “meat”. 

Serve hot with your favorite gluten free bun and my coleslaw recipe.

Red White & Blue Popsicles

Chef V

Little ones will love these frozen summer Red White and Blue Popsicle treats. Use coconut yogurt, fresh fruit, and natural non-sucrose sweeteners to make them happy without making them wild with the sugar crazies! – Veronica

red white & blue popsicles

INGREDIENTS

  • 8 oz. So Delicious Coconut Yogurt (original, unsweetened)
  • ½ cup organic coconut or almond milk (original, unsweetened)
  • ¼ cup fresh lime juice
  • 1 drop of organic liquid Stevia or 1 tsp. coconut nectar (optional)
  • ½ cup organic blueberries
  • ½ cup organic raspberries, chopped
  • Popsicle mold for 6
  • 6 Popsicle sticks

Combine coconut yogurt, milk, lime juice and sweetener (optional) in a bowl with a spout, so it’s easy to pour, and mix well.

Drop two blueberries and two raspberries at the very bottom of each popsicle mold.

Fill the popsicles half-way with the coconut yogurt mixture.

Add 2 more blueberries and raspberries in the middle.

Fill almost to the top and again, add 2 of each fruit.

Place the top cover over the popsicle mold.

Carefully place the sticks in the center hole of the mold – more than halfway the popsicle, but not all the way to the top. Also remember to leave enough room at the end of the stick for someone to hold in their hand.

Place in the freezer for 5 hours or overnight.

When removing, allow the popsicles to sit out for 10 minutes and slowly remove by gently wiggling them side-to-side.

Piña Kale’oda Smoothie

Chef V

A new recipe at our San Diego store and an instant favorite. Pineapple, coconut, kale and oat milk make a smoothie that is a refreshing, healthy, and delicious “taste of the tropics”.

super smoothie

Ingredients

  • 3/4 cup Chef V’s oat milk
  • 1/2 cup organic pineapple juice
  • 1/2 cup frozen pineapple
  • 1 large piece green kale
  • 1 tbsp. Unsweetened Coconut shreds
  • 1 tbsp. Vanilla pea protein
  • 1 cup ice

Directions

Combine all ingredients in a blender. Blend for 2 minutes until it’s completely mixed and smoothie consistency. Enjoy!

Peaches & Cream Smoothie

Jean Yates

June 21st is National Smoothie Day and National Peaches and Cream day so you know we had to make up a healthy Peaches and Cream Smoothie.

peaches & cream smoothie

Ingredients

Serves 2

  • 1 cup filtered water
  • 1/4 cup organic cashews
  • 1 cup frozen peaches
  • 1 tsp honey
  • 1 tbsp. vanilla pea protein
  • 1 dash of cinnamon (trust me!)
  • 1 cup ice

Directions

Blend the cashews with the water for one minute. Then add peaches and the rest of ingredients and blend for 1 minute.

Pour and enjoy. This recipe is perfect anytime this summer.

Beet-It Smoothie

Jean Yates

Go red! Research has shown that red fruits and vegetables such as beets and raspberries are nutritional superheroes. So drink up! – Veronica

ginger apple berry smoothie

Ingredients

  • ½ cup organic blueberries (fresh or frozen)
  • ½ cup organic raspberries (fresh or frozen)
  • ¼ cup diced organic red beet, raw & skinned
  • 1 piece organic red chard
  • ½ cup ice
  • 1 cup organic unsweetened almond milk
  • Optional 1 serving of vegan protein powder (hemp, pea, or brown rice)

Directions

Combine all ingredients in a blender. Blend 1-2 minutes until smooth. Add ¼ cup filtered water if necessary. Bon Appétit!

Creamy Berry Parfait

Chef V

Chef V’s Tips: Many raw food recipes call for soaking nuts. Why? Soaking nuts (from 2 hours to overnight) improves the flavor and  nutritional value of the nuts by releasing dust, residue and tannin into the water, leaving the nuts with a softer, buttery texture and increasing their digestibility. Never use the soak water – always discard it.

creamy berry parfait

Serving Size: 2-4 people

Ingredients

Nut Mix

1/2 cup raw almonds
1/2 cup raw walnuts
1/4 cup raw pumpkin seeds
1/4 raw sunflower seeds
1/4 raw flaxseeds

Raw Cashew Vanilla Cream

1 cup raw cashews, soaked and drained
1/4 to 1/2 filtered water
1 tablespoon raw coconut
1/2 teaspoon pure vanilla extract
Pinch sea salt

Berries

1 cup fresh blueberries
1 cup fresh raspberries

Directions

Combine all the nut mix ingredients in a bowl. Next, process the Raw Cashew Vanilla Cream ingredients in a Vitamix until smooth and creamy.
To serve, assemble the parfait in a mason jar or clear glass:
Step 1 : Place 1/2 of nuts on the bottom;
Step 2: Sprinkle 1/2 of the berries over the nuts;
Step 3: Spoon the cashew cream over the top;
Step 4: Sprinkle the remaining nuts over the cream;
Step 5: Garnish with remaining berries.
For easy breakfast planning, my Raw Cashew Vanilla Cream recipe can easily be doubled and will keep for up to a week refrigerated.

Berry Blast

Chef V

Chef V’s Tip: want to get more calcium into your diet? Look no further! My Berry Blast is chock full of calcium from sources you may not know –  almonds (from my raw almond milk), chia seeds, and flaxseeds. Calcium is essential for a healthy heart, bones, blood, and more.

berry blast

Prep Time: 8 minutes

Serving Size: 1 person

Ingredients

1 cup Chef V’s Raw Almond Milk or coconut milk
1/2 Fuji apple, cored and seeded
1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blueberries
1 teaspoon raw chia seeds
1 teaspoon raw flax seeds
1 cup ice
1 tablespoon vegan protein powder, optional

Directions

Process all ingredients in a Vitamix for 1 to 2 minutes, or until smooth. Will keep for up to 3 days refrigerated.

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