Summertime celebrations are by far my favorite part of summer. Being by the pool, laughing and talking with loved ones, and just relaxing offer me a chance to recharge and let go. I had the most relaxing and rejuvenating weekend I've had in a long time and feel so recharged for the week. I got to experience my Goddaughter Leah's first big pool experience, spend everyday outside poolside, and really just enjoy some intimate time with Anthony. I also got to have a fantastic breakfast with my other Maid of Honor and BFF Mary. Her, her husband Frank and their son Christopher live in Pittsburgh and happened to be in New York for the holiday. We had a great time catching up and just enjoying some face time together. There was so much love around me this weekend and I feel so blessed to have such amazing people in my life. It was a great way to say Happy Birthday America!
|Fourth of July with my BFF/Maid of Honor/Sister In Law Theresa and my beautiful Goddaughter!|
|Leah's first pool time!|
|A butterfly came to visit :-)|
I'm not usually home on July 4th so as my last post discusses, I usually carry my food with me. This weekend was no exception and I enjoyed some really great food. Here are some of my favorite dishes I created for this weekend. They are Body Ecology Friendly (gluten free, dairy free, sugar free) and also vegan.
Spicy Creamy Avocado Rainbow Salad (Recipe adapted from Crazy Sexy Diet by Kris Carr)
1 ripe avocado, pitted and cut into chunks (remove skin)
1 cup tightly packed chard (or green of choice. If I use kale I blanch it first to make it BED compatible and spin it in a salad spinner to remove the excess water)
Assorted Colorful Veggies chopped: A few of my faves include daikon, celery, red or yellow sweet bell pepper, carrots, red onion, red radishes, cauliflower, cucumber, parsley, and basil
Juice of half a lemon
1-3 dashes of Cayenne Pepper (depending on how spicy you like it)
Combine chard and assorted veggies in a large bowl. Add the avocado, lemon juice and cayenne pepper and mix with your hands (best tools ever). Work the avocado into the salads and massage the greens and vegetables with it till the greens are slightly wilted and it becomes a creamy dressing. Serve immediately. NOTE: If making this salad to go for a party, add the avocado, lemon and cayenne and combine the salad right before being served.
Stuffed Celery Logs (recipe adapted from Hungrier For Health by Susan Silberstein, PhD)
1 1/2 cups almonds, soaked and dehydrated (or if you're in a time pinch remove the skins by pouring boiling water over the almonds letting it cool slightly and then pooping the skins off)
Large fistful fresh parsley
Large fistful fresh basil
2 stalks celery chopped
1/2red onion chopped
3-4 garlic cloves
4 drops liquid stevia
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Raw Apple Cider Vinegar (with the mother, I use Braggs)
Pulse the parsley, basil, celery, red onion, and garlic (use S blade) in the food processor till finely chopped. Scrape down the sides and add remaining ingredients. Process 1-2 minutes till almonds form a pate (scrape down sides 3 times). Stuff pate into celery logs and serve. Put remaining filing in an airtight container and refrigerate up to 1 week.
I hope you all enjoyed a restful holiday weekend! Have an amazing week and feel free to share your favorite holiday recipes in the comments below.