Having a Fourth of July get-together this year? Why not go with this suitably themed menu: A white salad based on fennel and white beans, a red salsa with radish and jicama, and…a refreshing berry shake featuring both Collagen Peptides and SPIRU-TEIN Blueberries & Cream!
Bluey Tangié
2 scoops SPIRU-TEIN Blueberries & Cream powder
4 cups oat milk
2 cups ice
2 scoops Collagen Peptides powder
2 tsp açai
2 cups mixed berries
2 oranges
2 tangerines
Place in blender; blend until smooth.
Yields: 1 serving
Fennel, White Bean and Walnut Salad
1 fennel bulb
1 15-oz can white beans, drained and rinsed
1/2 cup shredded carrot
1/4 cup dried currants*
3/4 cup toasted walnut pieces
Dressing
1/2 cup olive oil
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1/4 cup mixed, chopped herbs (parsley, chives,tarragon)
salt and pepper to taste
*If you can’t find currants, use raisins or chopped dates as a substitute.
1. Thinly slice the fennel and place in a large bowl with the beans, carrot and currants.
2. In a small bowl, whisk together the dressing ingredients and pour over bean-and-fennel mixture. Toss to combine. Sprinkle walnuts over the top.
Yields: 6 servings
Source: The California Walnut Board
Radish-Jicama Salsa
2 cups chopped radishes
1 cup chopped jicama
1/2 small red onion, chopped
2 scallions, thinly sliced
1 tbsp minced fresh jalapeño or serrano pepper
2 tbsp freshly squeezed lemon or lime juice, or more to taste
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
Put all the ingredients in a medium bowl and toss thoroughly to combine; adjust the seasoning as needed. Serve immediately or keep tightly covered for up to a day.
Yield: about 2 cups
Source: Roots: The Complete Guide to the Underground Superfood by Stephanie Pedersen (Sterling)
