Festive Red, White & Blue Recipes for the Fourth of July

– by Sunburst Superfoods

Festive Red, White & Blue Recipes for the Fourth of July

The Fourth of July is just around the corner, which gives us a great excuse to celebrate our favorite red, white, and blue superfoods!The best way to do this of course, is to share some great recipes with our family and friends. Besides, holidays don’t always have to be about chips and cupcakes; in fact, they're a great opportunity to introduce new superfoods into our diets. Check out these patriotic superfoods recipes that we plan on enjoying during our July 4th picnic this year!

Red: Goji Berries

These beautiful red berries are packed with 500 times more Vitamin C than oranges! Plus, goji berries have the incredible ability to absorb free radicals that enter the body through the air we breathe, the food we eat, stress, injury, and exposure to everyday toxins. This year, we’re enjoying the benefits of these red berries in a delicious salad at our Fourth of July Picnic!

Recipe: Raw Rainbow Goji Salad

Ingredients:

Salad

  • 1 heaped cup red cabbage, shredded
  • 1 medium beetroot, grated
  • 2 carrots, grated
  • Corn cut from 1 corn cob
  • 1 spring onion, chopped
  • 1 cup Extra Large Goji Berries
  • Fresh coriander for garnish

Goji Dressing

  • ¾ cup Extra Large Goji Berries
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon ginger, peeled and chopped
  • 1½ tablespoons white miso
  • 1 tablespoon tahini
  • Salt and pepper to taste

Directions:

Salad

  1. Put the cabbage, beetroot, carrots and corn in a bowl and sprinkle over the onion, gently mix, and garnish with fresh coriander and goji. Set aside.

Goji Dressing

  1. Place goji berries into a glass or mug, and cover them, only just, with filtered water. Let them to soak for up to half an hour till nice and soft, keep the water – don’t throw it out.
  2. Blend all ingredients with the goji and their soak water till you’ve reached a nice consistency, then pour liberally over the rainbow salad and serve.

White: Coconut Flakes

These white flakes go great sprinkled on basically anything, and they offer the many benefits that coconut fresh from the tree does: heart-healthy fat, loads of fiber, antibacterial agents to kill viruses, and essential vitamins for good health. We plan on starting the day with this refreshing shake (preferably pool-side!).

Recipe: Banana Coconut Shake

Ingredients:

  • 1 frozen banana, peeled and sliced
  • 1 can unsweetened coconut milk
  • 1/4 tsp. ground cinnamon
  • 1 tsp. Maca Powder
  • 1/4 tsp. ground ginger
  • 1 cup Coconut Flakes
  • Additional Coconut Flakes for garnish


Directions:

1.Combine frozen banana, coconut milk, cinnamon, ginger, maca and coconut flakes in a blender and blend on high until smooth. Serve garnished with coconut flakes.

Blue: Blueberry Powder

Blueberries are often the go-to “blue” food at Fourth of July parties, and blueberry powder is our favorite way to enjoy this beautiful fruit! Plus, blueberry powder helps fight premature aging, so we try to add it into our diets whenever possible. Fruity desserts are super popular at summer parties, so we’ve incorporated blueberries into lemon bars to add an extra splash of color (and health benefits of course)!

Recipe: Lemon-Blueberry Bars

Ingredients:

Blueberry Crust

  • 8 oz. cold unsalted butter, cut into small cubes, plus more for the baking dish
  • 2 cups all-purpose flour
  • 2/3 cup Coconut Palm Sugar
  • 1/3 cup Blueberry Powder
  • Finely grated zest of 1 lemon
  • 3/4 teaspoon kosher salt

Lemon Filling

  • 4 large eggs, at room temperature
  • 1 3/4 cups Coconut Palm Sugar
  • 1/2 cup plus 1 tbs. freshly squeezed lemon juice
  • 2 tbs. finely grated lemon zest
  • 1/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 cup fresh blueberries
  • Optional: confectioners' sugar for serving

Directions:

Blueberry crust

  1. Heat the oven to 350 degrees F. Butter a 9x12-inch baking dish.
  2. In the bowl of a food processor, combine the flour, sugar, blueberry powder, lemon zest, salt and cold butter cubes. Pulse several times until a ball starts to form. Place the dough in the buttered dish and press down firmly to form and even bottom crust. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly. Set aside.

Lemon Filling

  1. In a mixing bowl, whisk together the eggs, sugar, lemon juice and lemon zest. Sift the flour and baking powder together and add to the eggs. Pour the lemon filling over the crust. Scatter the fresh blueberries over the filling. Return to the oven and bake until the filling is set when the pan is jiggled, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into squares.
  2. Dust with optional confectioners' sugar. The bars will keep for 4 to 5 days in the refrigerator.

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