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 scoopsSPIRU-TEIN Blueberries & Cream powder

4 cups oat milk

2 cups ice

2 scoopsCollagen 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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.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 Superfoodby Stephanie Pedersen (Sterling)