Mexican "Shrimp" Cocktail

Here's a recipe created by IG's @plantbasedlatina. A wonderfully nutritious and clean meal for plant lovers everywhere!

From plantbased latina:

"I hope you all enjoy this Mexican "shrimp" cocktail without the Clamato filled MSG juice. All vegetables from @jrorganicsfarm

INGREDIENTS

• 4-6 Persian cucumbers

• 1/2 Red Onion

• 4 chopped Radishes

• 1 chopped tomato

• Cilantro

• Green Onion

• Heart of palm

Juice

• 2 tomatoes

• 2 garlic cloves

• Juice of 2 limes (4 halves) from @heritage_family_farms

• Handful of cilantro

• 1/4 red onion

• 1 celery stick (optional)

• 1/2 teaspoon Himalayan salt or to taste

• 1/4 teaspoon garlic powder

• 1 cup of water

INSTRUCTIONS

1. Chop up veggies into roughly equal-sized pieces, Toss in a bowl.

2. Combine juice igredients in a blender and blend until smooth.

3. Pour the juice into the vegetables (using a strainer for a thinner consistency)

4. Top with sliced radish and avocado.

Enjoy your cool, healthy meal!

Watermelon Salad

Check out this amazing recipe from Remo @shredhappens. Here's what he has to say:
"Crunchy, creamy, salty, sweet - this refreshing salad is a TRUE mouth party and is SO good. Once you have this combination, I can promise you will never look at watermelon the same again. 

"You own the ratios here, so feel free to modify this however way you want based on your own taste buds."

INGREDIENTS:

• Watermelon

• Feta

• Walnuts

• Blackberries

• Mint

• Lime

INSTRUCTIONS

1. Start with a big base of watermelon chunks - as large or small as you want. I went with about 5 cups of watermelon.

2. Top the watermelon with 2 sliced Persian cucumbers - whatever shape.

3. Add 6oz of blackberries.

4. Top with 1/3 cup of toasted and cooled walnuts.

5. Crumble up 4 ounces of feta over everything and save about an ounce for later.

6. Zest two limes, then squeeze the juice of those two limes over the salad. Add two tablespoons of the highest quality olive oil you have.

7. Add a couple small pinches of sea salt (dont go overboard since feta is quite salty) 

8. Add a tablespoon or so of chile lime seasoning or tajin.

9. Give everything a really good mix, gently so as to not crush the watermelon, then give it a taste and modify as needed.

This is best served IMMEDIATELY and try and share it!

ENJOY!

Creamy Kale Salad (Vegan)

This week we are introducing @netocraves from Instagram.

He creates excellent video recipes and has recipe ebooks and more available. Definitely go check him out for lots of healthy and scrumptious recipe ideas.

INGREDIENTS

• One bunch of Lacinato Kale

• Grape tomatoes

• Croutons

• Your favorite veggies (optional)

  Dressing

• Soaked cashews

• Lime juice

• Water

• Garlic

• Spring Onions

• Dill

• Nutritional Yeast

INSTRUCTIONS:

1. Remove the kale from its stem. Chop it and massage it (optionally with a citrus juice from your citrus mix) - Massaging your kale breaks up the fibers and softens it.

2. Add your tomatoes, other veggies and croutons.

3. Blend your dressing ingredients, pour over your salad makings, and enjoy!

Head over to the market or our online store for your perfect kale salad makings!

Roasted Vegetables 

There are many ways to prepare soft squashes. Many times the simplest recipes are the best. This recipe is no exception. It is based on a recipe from Instagram's cheftimclowers page. Check him out for lots more cooking ideas. 

INGREDIENTS

Rough chop the following vegetables:

• 2 J.R. Zucchini

• 2 Spring Onion

• 2 Bell Pepper

• 2 Tomatoes

• 3 Crookneck Squash

INSTRUCTIONS

1. Season with Garlic & Black Pepper - start with 1 1/2 Tsp and add if you need more seasoning

2. Coat with 2 Tbsp. Extra Virgin Olive Oil

3. Stir well to incorporate seasonings and oil.

4. Roast at 350 for 35-40 minutes stirring half way.

5. Remove from oven and re-season as necessary and now it’s time to add salt. 1 1/2 Tsp sea salt.

Serve and enjoy!

Strawberry Vinaigrette Dressing

The salad is made with romaine/spring salad mix, carrots, radish, cucumbers, and strawberries. It is topped with a strawberry dressing. 

Try out this strawberry vinaigrette dressing!

INGREDIENTS

• 1 cup strawberries with tops cut off

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

INSTRUCTIONS
 

1. Blending all the ingredients in a blender or food processor.

2. Refrigerate until ready to serve. Add to salad right before serving.

Serve and enjoy!

Cheesy Baked Zucchini Involtini

Check out this amazing Zucchini Involtini (roll ups) recipe (slightly modified from IG's @cheftomwalton)

“Easy to make & perfect for family meals, & meal prep!”

Serves 4

INGREDIENTS

• 4 large zucchini

• 3 tbsp olive oil

• Salt, pepper

• 1 cup cottage cheese

• ½ cup feta, crumbled

• Handful flat leaf parsley & mint, roughly chopped

• ¾ of a bunch of tatsoi spinach, steamed

• 1 free range egg

• Juice ½ lemon

• 18oz good quality tomato and basil passata sauce

• ¼ cup white, long grain rice

• ½ cup each mozzarella and cheddar cheese, grated

INSTRUCTIONS

1. Preheat an oven to 410ºF.

2. Slice the zucchini lengthwise, trim the sides to create flat edges then slice the zucchini into ⅕ inch slices.

3. Lay these onto a lined baking sheet. Brush both sides with 2 tbsp of the olive oil, season with salt and pepper and roast for approx. 12 minutes.

4. In a mixing bowl combine the cottage cheese, feta, herbs, ½ the spinach, egg, lemon juice and a little seasoning then mix to combine and set aside.

5. Spoon half the tomato sauce into a medium baking dish and scatter over the remaining spinach and rice.

6. Place one heaped tablespoon of the cottage cheese filling on one end of the zucchini slices and gently roll up.

7. Place the rolls into the baking tray then spoon over the remaining tomato sauce and scatter the cheeses. Drizzle with the remaining olive oil and bake for approx. 30-35 mins, until golden and bubbling.

Let us know how it turns out and go to Tom Walton’s IG for more great recipes!

Serve and enjoy!