Dont get stuck drinking bad vodka. A beauty belly fourth of july plan of attack
Bad beer + cheap liquor + sugary mixers + hidden sodium are usually what you'll find yourself with if you don't prepare ahead of time. We hype up the holidays so much that we tend to forget what the whole concept of "holistic living" even means. It means a wholelistic approach to life, including holidays! Dont be afraid to be the one bringing the quinoa salad and pickled beets to the table. It says more about your character than you think. In my book, no matter how short on cash I am, I will never settle for crappy quality! Its just not worth it. Long story short, veulve cliquot.
I know I personally do not want to show up unprepared this weekend to the festivities and end up getting stuck with bottom shelf cocktails + hydrogenated messes of food, and I hope I can ring the alarm for you. Self care is paramount and eventually we can create a domino effect if we stay true to our higher self!
This fourth of july menu is what i like to call soul city nourishment + I hope you can trust me when I say that it truly is soul food, maybe because there is B A C O N involved. Vegan bacon. Who doesnt love bacon? Especially on American holidays! We work hard here in America, lets just all eat (vegan) bacon.
fourth of july menu: red +white + blue baby.
brazilian b l u e b e r r y coconut milk soup/// cherry-arugula salad w. creamy-beet drizzle //// american dream potato salad w. mesquite bacon crumbles
soup: serve chilled
1 medium cucumber (skins removed)
1.5 cups blueberries
1 can full fat coconut milk
1/4 cup raw honey
1/2 tsp salt
1/3 cup brazil nuts
4 TBSP ginger juice
juice of one lemon
lemon zest to top
optional add-ins: black pepper, hemp seeds, reishi mushroom, cordyceps mushroom,
SALAD: serves 4
1 bunch of arugula (5 cups)
5 large beets (steamed with skins removed)
1/2 cup unsweetened dried cherries
1 avocado sliced (optional)
edible flowers for topping
salad dressing: makes 2 cups
2 small steamed beets (1 cup)
4 TBSP tocos (rice bran solubles) (in shop)
1/2 lemon (skinned)
1/4 cup avocado oil
1/4 tsp salt (more if desired)
3 tsp reishi mushroom (in shop)
3 TBSP water (more or less depending on consistency preference)
1/4 cup tahini** (optional)
Blend in vitamix + voila.
Toss beets + cherries + arugula in a large salad bowl + drizzle over the dressing. Top with avocado just before serving.
potato salad: Makes about 6 cups or 6 servings
5 red potatoes (cubed)
2 stalks celery sliced
1/2 cup green onion
1/2 cup vegan mayo (see below)
1/2 cup bacon crumbles plus 1/4 cup for topping (see below)
Dry roast (no oil or nothing) at 350 for 20 minutes until golden brown. Allow to cool before tossing with celery, onion, and mayo.
coconut-cashew bacon crumbles: makes 2 cups
1 cup coconut chips (not flakes)
1/4 cup raw cashews
2 TBSP mesquite flavored liquid smoke
2 TBSP raw honey or maple syrup (Agave would work too, but I dont reccomend Agave!)
1 TBSP tamari
Toss cashews + coconut chips in liquid smoke, tamari, and sweetener of choice. Lay out on wax paper lined baking sheet at 350 for 12-14 minutes. Watch them as the coconut can burn easily.
vegan mayo: makes 1 cup
1 cup cashews (soaked for 3+ hours)
1/4 cup avocado oil
1/4 cup raw apple cider vinegar
1/2 tsp salt
Drain + rinse the cashews and throw them into blender with oil, vinegar, and salt. Blend on high until smooth and creamy.
As far as the booze goes......heres my favorite go to when it comes to "clocking in".
8 oz champagne
2 ounces ginger kombucha
juice of half lemon
1/4 cup orange juice
1 giant ice cube