Category: Labor Day “What do I Eat Today”

“What do I Eat Today” on Labor Day? I’ve selected some end-of-summer recipes for you that are both festive and healthy. The salmon recipe is a particular favorite of my husband, Brandon, and you can barbecue it outside, keeping your house nice and cool. Phew, what a summer its been! – Veronica

Chef V’s Guacamole w/Pomegranate and Mango

Chef V

I like to make this guacamole for the holidays – so pretty and festive!

Chef V tip: save the pit and keep it in the mixture to keep the guacamole from turning brown.

creamy green smoothie

Ingredients

2 large ripe avocados
2 tsp. fresh lime juice
1/2 tsp Fine sea salt
1/4 small white onion, finely diced
3 fresh cilantro sprigs with stems, chopped
2 Tbs. diced mango
2 Tbs. pomegranate seeds
1 tsp. Chopped jalapeno (optional)

Directions

For guacamole: Cut the avocados in half and remove the pits. Scoop the flesh into a bowl. Using a fork or a potato masher, mash the avocado with the lime juice and 1/2 tsp. salt until the guacamole is smooth but still has a little texture and some chunks. Stir in the onion, mango, cilantro and jalapeño (optional). Top with pomegranate seeds. Taste and adjust the seasoning for dipping. Serves 4.

Grilled Artichokes with Two Sauces

Jean Yates

Grilled artichokes, precooked and finished at the picnic. They’ll love these on the barbecue. Serve with my two vegan sauces:  Raw Horseradish Mayonnaise, and  Vegan Herb Aioli.

grilled artichokes

Serving Size: 2 People

Ingredients

  • 6 cups filtered water
  • 1 large fresh artichoke
  • 2 cloves garlic, peeled
  • 1/2 white onion
  • 1/2 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • Sea salt and freshly ground black pepper, to taste

Directions

Bring the 6 cups of water to a boil in a stockpot.

Trim the thorns from the artichoke leaves with scissors. Cut the artichoke in half vertically and remove the fuzzy center. To the boiling water, added the artichoke, garlic, and onion. Boil, covered, for 45 minutes – one hour, or until the leaves pull out easily. Transfer the artichoke halves to a paper towel cut side down or drain the water.

Heat a grill or grill pan. Place the artichokes cut side down on the hot grill or grill pan and char for 2 to 3 minutes, until you get good grill marks. This will add a nice smokiness. Plate the artichoke halves cut side up. In a small bowl, whisk the lemon juice and vinegar, drizzle over the artichoke, sprinkle with sea salt and pepper, and serve with Vegan Herb Aioli or Raw Horseradish Mayo.

Vegan Herb Aioli

Chef V

Aioli, a traditional Mediterranean sauce, is just right for dipping veggies or drizzling over toasted baguette. It makes a delicious accompaniment to my Grilled Artichokes. – Veronica

vegan herb aioli

TOTAL 10 minutes

Prep Time: 10 minutes

Serving Size: 2 People

Ingredients

  • 1 cup raw cashews, washed and drained (pre-soaked 1 hour)
  • 1 cup filtered water
  • ¼ cup of lemon juice
  • 1 tbsp. of lemon zest
  • ½ tsp. organic sea salt to taste
  • 1 tsp. raw coconut sugar
  • 1/2 tsp fresh thyme
  • 1/2 tsp chopped fresh parsley
  • 2 cloves garlic

Directions

Blend mayo ingredients together in a Vitamix or food processor.

Raw Horseradish Mayonnaise

Jean Yates

Sometimes you just need a luscious rich tasting spread – so I created this cashew-based mayo. Easy to prepare, you can use it in dressings, dips, on a sandwich, anywhere you want that mayonnaise experience – only healthier. Add raw horseradish to make a zippy dip for my Grilled Artichokes. – Veronica

raw horseradish mayonaise

TOTAL 10 minutes

Prep Time: 10 minutes

Serving Size: 2 People

Ingredients

  • 1 cup raw cashews, washed and drained (pre-soaked 1 hour)
  • 1 cup filtered water
  • ¼ cup of lemon juice
  • 1 tbsp. of lemon zest
  • ½ tsp. organic sea salt to taste
  • 1 tsp. raw coconut sugar
  • 1 tablespoon horseradish

Directions

Blend mayo ingredients together in a Vitamix or food processor.

Chef V’s BBQ Salmon

Chef V

Get outside for the last enjoyable parts of summer!  Chef V founder Veronica Wheat created this BBQ salmon recipe as the main course of a special outdoor meal for her husband Brandon.

BBQ salmon

Serving Size: 2 People

Ingredients

  • 2 salmon fillets (6 oz.)
    (skin on preferred)

Marinade

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp organic honey
  • 2 tsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper

Directions

Marinate the salmon in the sauce for 30 minutes on the counter. Then, slap the non-skin side down on a bbq grill heated to 375 degrees.

Cook for 3-5 minutes and flip to the skin side with a large spatula. Cook an additional 3-5 minutes depending on the thickness of the salmon and how much you like it done. I personally like it medium rare and under cooked. I can't stand dry over done salmon. You can always add it back to the grill if need be, but not the reverse.

Serve with a salad, rice, sweet potatoes, or any side you desire.

Acai Bowl

Chef V

Chef V tip: Try an acai bowl for breakfast, too!

Acai is a berry-like fruit native to the rain forests of the Amazon. It has a bitter taste and a very short shelf life, so we don’t often find them fresh in the store. Acai berries contain antioxidants, fiber, and heart-healthy fats.

acai bowl

Ingredients

  • 1 frozen unsweetened acai smoothie packet (I like Sambazon)
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen raspberries or blackberries
  • 1/2 cup Chef V’s Raw Almond Milk
  • 1/2 cup fresh seasonal fruit (blueberries, raspberries, kiwi, peaches) use your favs!
  • 1 tablespoon shredded unsweetened coconut
  • 1/4 cup crushed raw almonds, optional

Directions

In a Vitamix, process frozen acai juice, blueberries, raspberries, and almond milk on medium until smooth. Transfer to a bowl and top with your favorite fresh fruit, coconut, and almonds, if desired.

Raw Cucumber + Avocado Gazpacho

Chef V

Cool and creamy, soups are a great way to start a meal, but are also awesome as a main course. You can easily double or triple my recipe and have delicious leftovers. The beauty of my veggie-rich recipe is that its high water and fiber content slows how fast you eat and fills you up quicker.

raw cucumber + avocado gazpacho

SERVES 2-4

Ingredients

  • 1 ripe avocado
  • 1 cucumber
  • 1/2 cup fresh cilantro leaves
  • 1 clove garlic
  • 2 tablespoons chopped fresh chives
  • 2 cups filtered ice water
  • 1 1/4 teaspoons sea salt
  • 1 lime, juice only
  • OPTIONAL TOPPINGS
  • Chopped tomatoes
  • Fresh chopped chives
  • Cucumber slices

Directions

Refrigerate all the ingredients overnight. Peel and seed the avocado and peel the cucumber and garlic.

Place all the cold ingredients in a Vitamix and process until smooth.

The colder the ingredients are, the less foam there will be. Serve cold and top with chopped tomatoes for a bright pop of flavor.

Chai Spiced Cakes with Ginger Icing

Jean Yates

This recipe may seem long and daunting but it’s really easy and worth it! Most the ingredients are spices that you hopefully already have. 

This makes a lot of cupcakes so I keep them in a bag in the fridge. Pop one out and place in microwave for 10 seconds and then top with frosting when done. These are great to have in the house for a delightful yet healthy treat when you have a sweet tooth. 

chai spiced cakes with ginger icing

Ingredients

Cake

  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar
  • 3/4 cup almond milk (use my fresh almond milk recipe)
  • 1 tbsp apple cider vinegar
  • 1/2 cup runny almond butter
  • 1 tsp vanilla extract
  • 1 cup almond flour 
  • 1 cup oat or gluten free flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves

Frosting

  • 3/4 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • a small pinch of black pepper
  • 1 ¾ cup raw cashews, soaked 3 hours and drained
  • 1/2 cup coconut cream + 2 tbsp (as needed)
  • pinch of salt
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 2-3 tbsp maple syrup

Directions

Preheat the oven to 350ºF.

Combine maple syrup, coconut sugar, almond milk, apple cider vinegar, almond butter, and vanilla. Melt in the microwave or stovetop, whisking until smooth.

Transfer to a mixing bowl, and add dry ingredients. Whisk to combine.

Scoop into a cupcake pan lined with paper liners, filling each 3/4 of the way (makes 8).

Bake 20 minutes at 350ºF.

Cool completely before frosting.

For the frosting, drained soaked cashews and add to a blender along with remaining ingredients. Blend on high until very smooth, adding more coconut cream if needed.

Transfer to a container and chill for at least 2 hours (preferably overnight for a thicker, pipe-able frosting).

Frost cooled cupcakes and enjoy!

© 2021 Chef V, LLC.