Memorial Day is just around the corner, and you know what that means - picnics, grills, and tons of delicious, summertime foods! This may seem like an issue for us superfoodies, but the truth is, maintaining a healthy lifestyle doesn’t have to mean no junk food at all. Instead, we love to utilize holidays like Memorial Day as an excuse to incorporate superfoods into dishes that may otherwise pose no health benefits whatsoever. That way, we get to indulge in some guilty pleasures while still getting our daily boost of antioxidants, vitamins, and minerals!
In preparation for the upcoming holiday, we’ve transformed some of Memorial Day’s most common foods into superfood masterpieces. We can’t wait to share these recipes with our friends and families, and we hope you do too.
To celebrate the new season, we're kicking things off with a huge sale! Save on all your favorite products across the site when you stock up. No code necessary, all discounts will be applied at checkout. Here's to a superfood-filled summer!
The Drink: MacaCucumber Lemonade
- 2 cucumbers, chopped
- 1 cup mint leaves
- 2 cups cold water
- 3/4 cup fresh lemon juice
- 1/4 cup agave nectar or maple syrup
- 1 tablespoon Organic Maca Root Powder
- 1 cup ice (plus more for serving)
- In a blender, puree the cucumbers and mint leaves until just chunky.
- In a large pitcher, combine the water, lemon juice, agave and maca powder. Add the lemon mixture to the puree and blend until very smooth. Return to the pitcher.
- Serve in ice-filled glasses with mint and cucumber garnishes.
The Salad: Southwestern Black Bean, Quinoa and Mango Medley
- 15-ounce can black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 cup corn
- 1 small red bell pepper, chopped
- 1 cup chopped fresh mango
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 small jalapeño pepper, seeded and finely diced
- Juice from 1 medium lemon or lime
- 1 1/2 tbsp Organic Coconut Oil
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
- Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
- Drizzle over the mixture and toss. Refrigerate until ready to serve.
The Slaw: Asian Cabbage Mango Slaw
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1 mango, not fully ripe
- 3 medium scallions, chopped
- 3 tbsp rice vinegar
- 1/2 lime, juiced
- 1 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp black and white sesame seeds
- Julienne the mango. Combine with the cabbage, carrots, scallions and toss together in a large bowl.
- Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.
- Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in.
- Serve sprinkled with sesame seeds.
The “Burger”: Grilled Portobello Mushroom Burgers
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1 tbsp low sodium soy sauce
- 1 tablespoons Organic Coconut Oil
- 1 tbsp chopped rosemary
- 1-1/2 tsp steak seasoning
- 4 thick slices red onion
- 4 oz Swiss cheese, sliced thin (optional)
- 4 thin slices tomato
- 1/2 avocado, sliced thin
- Baby spinach to top
- 4 whole wheat buns
- In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill over medium heat. When hot, brush the grate with oil. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
- To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
The Dessert: Lemon Goji Berry Cheesecakes
For the crust:
- 1/2 cup almonds
- 1/3 cup Organic Shredded Coconut
- 1/4 cup Organic White Dried Mulberries
- 2 tablespoons raisins
- 1 1/2 teaspoons water
For the filling:
- 1 cup cashews
- 1/2 cup + 3 tablespoons lemon juice
- 1/4 cup + 2 tablespoons Organic Coconut Palm Sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 cup melted Organic Coconut Oil
- 1/4 cup Extra Large Goji Berries
- Sauce1 1/4 cup diced strawberries
- 2 dates, chopped 1/4 cup goji berries
- Crust: Grind the almonds into flour in a food processor. Add the coconut, mulberries, and raisins. Grind until the raisins are completely broken down. Add the water last and pulse to combine. Press the crust into 4-5 mini silicone muffin pans and set aside.
- Filling: Blend the cashews, lemon juice, coconut sugar, and vanilla until smooth in a blender. Add the coconut oil and blend to incorporate. Add the goji berries and blend briefly until they begin to break down but keep some texture and see bits of the goji berries.
- Spread the filling over the crusts . Chill in the freezer for 8-12 hours. Peel away the silicone moulds and transfer to the fridge for at least 6 hours.Sauce
- Blend the strawberries and dates in a food processor or blender until smooth. Transfer to a bowl and fold in the goji berries. Set aside for at least 20 minutes. The berries will soften. Spoon over the cheesecakes before eating.