Delicious Recipes for Summer

A ménage of delicious flavours, this recipe may not be a quickie, but the dressing is well worth the effort!
Get your Greens, Summer Salad:
Serves 4
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Salad ingredients:
- 4 cups of baby romaine
- 2 handfuls of pea shoots, chop off the ends
- 2 large leaves of Kale, chopped into bite sized pieces
- 6 to 8 cherry tomatoes
- ˝ yellow pepper, chopped into squares
- 2 sprigs of dill, chopped
- 1 small avocado, slice and cut into squares
- 3 Tbsp of hemp hearts
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Dressing ingredients:
- 4 radishes, julienned
- 1 small carrot, julienned
- 1 stalk of celery, julienned
- 4 Tbsp of Vega Antioxidant Omega Oil Blend
- 1 large lemon, juiced
- 1 tsp of raw blue agave syrup
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Dressing directions:
Julienne veggies required and toss into a jar or bowl with Omega Oil, agave, and lemon juice. Let veggies marinate in the dressing for ˝ hour or more.
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White Bean Dip and Raw Veggies
Summer Picnics! What's not to love? The weather is great, the birds are chirping, and you're relaxing on your picnic blanket
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When the thought of picnicking comes to mind, some folks immediately flock to the grocery store for convenient, prepared deli foods to take on-the-go, but if you're not careful, the price of your picnic in the park can turn into the equivalent of a night out on the town! Why not put a little home-made love into your picnic basket and save your pennies for cocktails on the patio? We invite you to try Peggy K's recipe for White Bean Dip with Raw Veggies.
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Ingredients:
- 2 cups (or cans) white beans or cannellini beans
- 2 garlic cloves, peeled and minced
- Pinch of salt
- 1/4 tablespoon Vega Antioxidant Omega Oil Blend
- Grated zest of 1 lemon
- Freshly ground black pepper
- 2 teaspoons minced fresh rosemary
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Directions:
Add all ingredients (except rosemary) to a food processor or high-powered blender and process. Stir in minced rosemary and serve.
Serve with raw veggies, such a red bell pepper wedges, celery, carrots, or cucumber slices.
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15 minute Quinoa Salad
This quick vegan Quinoa Salad is a delicious snack or side and ready in 15 mins or less!
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Ingredients:
- 1 cup of water
- 1/2 cup of Quinoa
- 1 Cucumber
- 1 Tomato
- 1 Cup of Sugar Snap Peas
- Kidney Beans
- 2 tsp Apple Cider Vinegar
- Fresh squeezed lemon
- Salt & Pepper
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Directions:
- Boil 1 cup of water then add 1/2 cup Quinoa, cover with lid and simmer for 15 minutes
- While that is cooking…fill your bowl with whatever you have in the fridge. I used: Cucumber, Tomato, Sugar Snap Peas & Kidney Beans
- Add the cooked Quinoa, mix all together, top with salt/pepper, a couple of tsp’s of Apple Cider Vinegar and some fresh squeezed lemon
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For more mouthwatering recipes visit:http://myvega.com/recipes