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Eating Clean: 5 Healthy + Natural Summer Recipes

Clean up your summer diet with these 5 healthy, organic recipes adapted from Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.

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Culinary nutritionist Amie Valpone battled unexplained illness for 10 years. She’s finally healthy and more energetic, and she says it’s due to removing toxins from her diet and lifestyle. In her new book, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body (Houghton Mifflin Harcourt, March 2016), Valpone provides a plan to help you start eating clean, by detoxing your diet and lifestyle. “Detox is getting the bad things out of your body and removing from your body the burdens of toxins,” Valpone says.

That’s why Valpone partnered with NOW®, which has a variety of clean and natural recipe staples, such as nuts, seeds, and ancient grains. She wants to show people you can create amazing flavor without all that junk, you just have to train your taste buds to do it. These five healthy summer recipes are great for breakfast, lunch, or dinner. The organic ingredients will keep you feeling healthy and at your best during the pitta months.

Recipes adapted from Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body (2016) and reprinted with permission from Houghton Mifflin Harcourt.

Creamy Breakfast Chia Pudding

Creamy Breakfast Chia Pudding

Serves 4

Ingredients:

  • ¼ cup NOW Real Food® Organic Milled Chia Seeds
  • 1½ cups water
  • ⅔ cup raw cashews
  • 6 large dates, pitted, soaked in water overnight, and drained
  • ½ tsp. ground cinnamon
  • ½ tsp. organic vanilla extract
  • Pinch sea salt

Optional Toppings

Instructions:

  1. In a small bowl, combine the chia seeds and water; set aside until the mixture forms a gel, about 20 minutes.
  2. Combine the cashews, dates, cinnamon, vanilla, salt, and half of the chia gel in a high-speed blender. Puree until smooth. Transfer the pureed mixture to a medium bowl and stir in the remaining chia gel. Serve immediately, topped with one or more of the optional toppings, if desired, or store in the refrigerator until ready to serve.

See also How Bitter Foods Balance Your Diet + Your Doshas

Honey Cinnamon Quinoa Granola

Honey Cinnamon Quinoa Granola

Makes 2 ½ Cups

Ingredients:

Instructions:

  1. Preheat the oven to 350°F.
  2. Rinse the quinoa until the water runs clear. Spread it out in a single layer on a sheet of parchment paper to dry for at least 1 hour. Make sure the quinoa is completely dry before proceeding.
  3. In a large bowl, combine the quinoa, almonds, pecans, honey, oil, cinnamon, and salt. Mix until the quinoa is well coated. Spread the mixture in a single layer on a rimmed baking sheet lined with clean parchment paper. Bake for 20 to 25 minutes, or until golden brown.
  4. Remove the granola from the oven, stir in the dried cherries, and set aside to cool for 20 minutes. Use your hands to break up the granola chunks into small pieces.
  5. Serve granola dry or in a bowl with almond milk and fresh berries, if desired. Store in a sealed container for up to five days.

See also 6 Ayurvedic Flavors for Satisfying Salads

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Essential Picnic Basil Millet

Essential Picnic Basil Millet

Serves 4

Ingredients:

Instructions:

  1. Cook the millet. Let cool slightly and toss with 1 tablespoon of the oil.
  2. In a small bowl, whisk together the vinegar, remaining 2 tablespoons oil, and salt and pepper to taste.
  3. In a medium bowl, combine the cooked millet, tomato, cucumber, onion, and basil. Drizzle in the oil and vinegar mixture and add the pine nuts.
  4. Toss to combine. Adjust the salt and pepper if necessary.
  5. Serve immediately or chilled.

See also What Are the Best Spices to Have in My Kitchen, According to Ayurveda

Grain-Free Lemon-Peppered Almond Crackers

Grain-Free Lemon-Peppered Almond Crackers

Makes 24 2×2 inch Squares

Ingredients:

Instructions:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Place all of the ingredients except the water in a food processor; pulse until crumbly. In a steady stream, add the water until the mixture starts to come together.
  3. Transfer the dough to the prepared baking sheet. Top with another piece of parchment paper and, using a rolling pin, flatten into a ¼-inch thick rectangle. Remove the top sheet of parchment paper and score (indent with your knife but don’t cut through) into 14 squares.
  4. Bake for 15 minutes or until the crackers are lightly browned on the edges. Let cool completely and then break into pieces or cut with a knife before serving or storing. Store in a sealed container in the refrigerator for up to one week.

See also Breakfast Ideas for Yogis

Fabulous Lemon Basil Millet Burgers with Miraculous Mango Salsa

Fabulous Lemon Basil Millet Burgers with Miraculous Mango Salsa

Serves 6

Ingredients:

  • 1 cup Living Now® Millet
  • ½ tsp. sea salt
  • 1 Tbsp. NOW Real Food® Organic Flax Seeds
  • 3 Tbsp. water
  • 1 large carrot, peeled and grated
  • 4 scallions, thinly sliced
  • 1 handful fresh basil leaves, finely chopped
  • 2 Tbsp. freshly squeezed lemon juice
  • 2 ½ tsp. freshly grated lemon zest
  • ½ tsp. freshly ground black pepper
  • 3 Tbsp. Ellyndale® Foods Liquid Coconut Oil
  • 6 large romaine or Bibb lettuce leaves
  • 1 recipe Miraculous Mango Salsa, for serving
  • Cumin Cashew Cream Sauce, for serving

Instructions:

  1. Cook the millet according to package directions. Set aside to cool.
  2. While the millet is cooking, combine the flaxseeds and water in a small bowl; set aside until the mixture forms a gel, about 10 minutes. Then mix well.
  3. Combine the carrots, scallions, basil, lemon juice, lemon zest, salt, and pepper in a large bowl. Once the millet is cool, add it to the bowl with the flaxseed-carrot mixture and mix well. Using your hands, shape the mixture into 6 burgers.
  4. In a large skillet, heat the oil over medium heat. Place the burgers in the skillet and cook until golden brown, 7 to 8 minutes on each side. Serve warm, wrapped in lettuce leaves with a dollop of the Miraculous Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container.

Mango Salsa

Makes 1½ Cups

Ingredients:

  • 1 ripe mango, peeled, pitted, and finely diced
  • 1 medium English cucumber, finely diced
  • 3 Tbsp. finely diced red onion
  • 1 Tbsp. finely chopped fresh cilantro
  • 2 tsp. freshly squeezed lime juice
  • Sea salt and freshly ground black pepper, to taste

Instructions:

  1. Combine all of the ingredients in a large bowl; toss to combine. Add more red onion, if desired, for a spicier salsa. Serve immediately.

Cumin Cashew Cream Sauce

Makes 1½ Cups

Ingredients:

  • 1 cup organic cashews
  • 3⁄4 cup water
  • 1⁄4 cup freshly squeezed lemon juice
  • 1⁄2 tsp. ground cumin
  • 1⁄4 tsp. sea salt

Instructions:

  1. Combine all the ingredients in a blender and blend until smooth. Serve chilled or at room temperature. Store leftover sauce in a sealed container in the refrigerator for up to 5 days.

See also The Dosha Balancing Diet