Memorial Day weekend is here! If you are looking for a healthy, creative meal that can be served at your backyard bash, this delicious Hummus Pizza with Arugula and Wild Mushrooms by Veronica Bosgraaf is full of flavor! Whether you make your own organic pizza dough, or buy store bought pizza dough to save some time, it is up to you! As a busy momma, I know how important time-saving shortcuts can be when cooking and baking with little ones underfoot!

Hummus Pizza with Arugula and Wild Mushrooms

Ingredients

Pizza Dough
¾ cup almond milk, homemade (page 34) or store brought
1 ½ teaspoons grapeseed oil, plus more for bowl
1 ½ teaspoon organic cane sugar
1 cup white whole-wheat flour, plus more for kneading
1 (1/4-ounce) package rapid rise dry yeast
½ teaspoon sea salt
¾ cup whole-wheat flour

Toppings
2 tablespoons grapeseed oil
4 cups sliced mixed wild mushrooms
1 cup of fresh lemon juice
Sea salt and freshly ground black pepper
½ cup hummus, homemade (page 37) or store-bought
2 cups of loosely packed arugula
¾ cup sliced cherry tomatoes

Preparation

1 For the dough, heat the almond milk and oil in small saucepan set over medium heat and set aside.

2 In the bowl of a food processor, pulse the sugar until it is finely ground. Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine. With the machine running, slowly put the hot almond milk through the feed tube. Add the whole-wheat flour ¼ cup at a time, pulsing until the dough pulls away from the sides of the bowl.

3 Transfer the dough to a floured work surface. Knead for 4 to 5 minutes, and then shape into a ball. Put the dough in a large oiled bowl and cover loosely with plastic wrap. Let it rise in a warm place until doubled in size, 1 to 1 ½ hours.

4 Preheat the oven to 425 F. Dust 2 baking sheets lightly with flour and set aside.

5 Punch down the dough and divide it into 4 equal pieces. Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick. Transfer 2 crust to each of the prepared baking sheets and prick the surfaces all over with a fork. Let it rest for 10 minutes.

6 Bake the crusts until golden brown, 12 to 15 minutes. Set aside.

7 For the toppings, heat the oil in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring, until golden brown, about 4 minutes. Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.

8 Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top.

Serve immediately. Enjoy!

Serves 4.

*Recipe and image courtesy of Veronica Bosgraaf, founder of Pure Organic and author of the Pure Food cookbook.*

Wake up and smell the baobab juice! This delightful, freshly squeezed juice has the addition of Baobab fruit powder, which is nutritious and a rich source of vitamin C, providing you with natural energy to kick off your day!

Pandavita Baobab Juice 1

Fresh Baobob Juice

Ingredients

1 tsp PandaVita organic baobab powder
4 large carrots, peeled (“Mom” prefers organic)
4 oranges
2cm fresh ginger root

Preparation

Wash and peel the carrots.
Add the carrots and fresh ginger root to a juicer and juice them together.
Peel and juice the oranges to create a separate juice.
Mix the two juices together while adding the baobab powder.
Drink and enjoy!

Tip: If the juice is too thick, add a little water and mix well until the right consistency.

*Recipe and image courtesy of PandaVita.*

Move over veggie kabobs, frozen black bean burger patties, tofu and salads! Derived from pecans, garbanzo beans and spices – all you need is the Neat Original Mix for a great-tasting meatless burger. Whether you’re a vegan, vegetarian, trying to eat less meat or just want to be a good host – it’s not always easy coming up with great-tasting, meatless options for cookouts. neat has you covered, delivering an all-natural, high-quality protein with ingredients people know and can pronounce.

neat Meatless Burger

Ingredients

1 Pack of neat Original Mix
1 egg or neat egg substitute
¼ cup water
½ cup diced vegetables

Preparation

Combine all ingredients & mix well. Form mixture into four patties. Brown for 3 ½ minutes on each side in a non-stick skillet over medium heat. Place on a toasted bun; top with desired condiments. “Mom” loves fresh slices of tomato and avocado on top, or guacamole & swiss cheese! Enjoy!

*Recipe and image courtesy of neat.*

A perfect accompaniment to just about anything, these grilled vegetables are dressed in a light sweet onion vinaigrette with a little help from Moore’s Marinades! Summer…here we come!

Grilled Vegetables with Homemade Sweet Onion Vinaigrette

Ingredients

¼ cup Moore’s Original Marinade
1 medium yellow squash
1 small zucchini
1 baby eggplant
1 small red, yellow, or orange bell pepper
1 green tomato cut into 1/3
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
freshly ground pepper

Homemade Vinaigrette Dressing

1-2 tbsp minced fresh cilantro, basil or dill
1/2 medium red onion, cut into thirds

Preparation

Cut squash, zucchini, and eggplant lengthwise into ½” thick slices.
Cut pepper into 1″ wide slices.
Arrange all vegetables in a large baking pan.
Whisk together Moore’s Original Marinade, olive oil and vinegar.
Measure out, and reserve ¼ cup for onion vinaigrette.
Brush remaining marinade mixture on vegetables.
Sprinkle with pepper.
Prepare grill for medium-high heat.
Coat grill rack with cooking spray.
Grill vegetables until golden brown and tender on both sides.
Transfer all vegetables except onion slices to a plate.
Transfer onion to cutting board and dice; place in a small bowl.

Homemade Vinaigrette Dressing

Start with the 1/4 cup of marinade from steps 4-5.
Add reserved marinade mixture to bowl of onions from step 12.
Stir in herbs.
Spoon on vegetables to serve.

*Recipe and image courtesy of Moore’s Marinades & Sauces.*

Loads of fresh vegetables are showcased beautifully in this unusual & lively slaw from Moore’s Marinades that is perfect for late spring and early summer barbecues!

Moore’s Baby Blue Slaw

Ingredients

½ cup Moore’s Blue Cheese Buffalo Wing Sauce
1 large carrot, peeled and grated
½ cup celery, chopped
1 celery root, grated
1 large jícama, grated
¼ cup Vidalia onion, sliced
¼ cup green bell pepper, sliced
1 tablespoon apple cider vinegar
1 tablespoon mayonnaise (“Mom” prefers Vegenaise by Follow Your Heart)
Tortilla strips, organic
¼ cup cilantro, chopped
½ cup blue cheese crumbles

Preparation

In a large bowl, combine carrot, celery, celery root, jícama, onion, green bell pepper and apple vinegar.

Pour in Moore’s Blue Cheese Buffalo Wing Sauce and mayonnaise, and mix well.

Garnish with tortilla strips, cilantro and blue cheese crumbles.

Enjoy!

*Recipe and image courtesy of Moore’s Marinades & Sauces.*

Mom” typically starts her morning with a plant-based protein packed smoothie. This creamy smoothie includes coconut milk which adds a silky texture, and the right amount of healthy fats so you’ll feel satiated. Lacuma, a superfood hailing from Peru, is low-glycemic and packed with antioxidants, fiber, and protein.

The Morning Delight is a hearty beverage packed with vitamins, nutrients, and healthy carbs, which is going to give you the get up and go everyone needs in the morning without the coffee crash,” says Brooks.

Morning Delight Smoothie

Ingredients

11/2 cups coconut milk
1 tsp lacuma
2 tsp pure matcha tea powder
2 frozen bananas
2 to 3 dates, pitted
1 tbsp maple syrup
1/2 tsp vanilla extract OR 1 vanilla bean
Small handful of ice (optional, depending whether you froze your bananas)

Preparation

Add the coconut milk, lacuma, and matcha to your blender and process until completely mixed. Turn off, then add the rest of your ingredients and blend until totally emulsified. If using the vanilla bean, split the bean in half and scrape out the vanilla pods.

Pour into a glass and enjoy!

*Recipe and image courtesy of Karliin Brooks, author of Squeeze Life and the founder of The Squeeze, a cleansing and juicing lifestyle brand located in NYC.*

It’s strawberry season, and every grocery store you head into has specials it seems, so it is the perfect time to stock up on organic strawberries to make delicious recipes, such as these fun frozen yogurt pops using Dolcedi!

Frozen Yogurt with Berries

Ingredients

5 tbsp of strawberries (organic)
4 tbsp of raspberries (organic)
1 tbsp of Dolcedì
1.5 cups of yogurt (“Mom” prefers organic, whole milk yogurt)
3 tsp of vanilla extract

Preparation

Cut the fruit into large pieces and put it in a saucepan with 1 tbsp of Dolcedì.

Cook over low heat for about 10 minutes. The fruit will melt and begin to thicken.

Pass the sauce through a sieve so as to remove all fruit seeds.

Add to the mix the yogurt, a little Dolcedì, the vanilla extract and mix well.

Leave to set in the freezer at least 4 hours (or overnight).

Enjoy!

*Recipe and image courtesy of Rigoni di Asiago.*

Thinking ahead to the week before us, meal planning simple, healthy and quick recipes is always at the top of our minds before the busy pace of the school & work week! This three ingredient quesadilla using Better Bean is easy to whip up and serve with fresh guacamole and salsa! At least one dinner is planned!

Better Bean Quesadilla

Better Bean’s Quickie Quesadilla

Ingredients

Tortilla of your Choice (Whole Wheat, Flour or Gluten Free)
Better Bean
Cheese (“Mom” prefers organic)

Preparation

1. Heat a pan without oil – non-stick and cast iron work best. Add tortilla to pan, heat on one side. Flip & add cheese to one half. Spoon on and spread beans. Add any other desired ingredients. Fold & heat on one side until brown. Flip to other side to thoroughly heat beans & cheese. Plate and add toppings.

Serve and enjoy! Then come back for seconds!

*Recipe and image courtesy of Better Bean.*

For National Nutrition Month, try this new take on classic hummus made with allergen-free SunButter®! Simple to make and extremely fresh, it can be served with pita bread triangles or crisps, fresh veggies for dipping, or pretzels. Hummus packs well, so creating a double batch to place in lunch boxes during the week is always a good idea!

Sunny Hummus

Ingredients

1 (15oz) can garbanzo beans, rinsed and drained
1/3 cup Creamy SunButter®
1/4 cup lemon juice
1 teaspoon salt
2 garlic cloves
1 tablespoon olive oil
1 teaspoon minced fresh parsley (if desired)

Preparation

In blender or bowl of food processor, blend garbanzo beans, SunButter, lemon juice, salt, garlic, and olive oil until smooth.

Transfer to a serving bowl.

Serve with vegetables cut to size for easy dipping.

*Recipe and image courtesy of SunButter®.*

Flip out – it’s National Pancake Day! For breakfast, or really anytime, indulge in fluffy Banana Pancakes featuring Just Spices Pancake Blend. Enjoy one, maybe two, even 10 pancakes!

Just Spices Banana Pancakes

Ingredients (makes 8 small pancakes)

· 1 medium ripe banana
· 2 large eggs
· 1 teaspoon Pancake Blend
· Butter or oil
· 1/8 teaspoon baking powder, for fluffier pancakes
· Optional: 1 cup fresh fruits (we recommend blueberries or chopped apples), 1/2 cup chopped nuts and 1 tablespoon honey

Preparation

1. Peel the banana and break it up into several big chunks in a bowl.
2. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain (a few small lumps are okay). You should have 1/3 to 1/2 cup of mashed bananas.
3. Whisk in Just Spices Pancake blend. These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes and save any chunky, heavy ingredients — like nuts — for when the pancakes are on the griddle.
4. Whisk the eggs together until the yolks and whites are completely combined. Then pour the eggs over the banana mixture and stir until everything is completely combined.
5. Melt a little butter or warm a little vegetable oil in the pan to prevent the pancakes from sticking to the griddle, if you like.
6. Drop 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
7. Cook the pancakes until the bottoms look browned and golden when you lift a corner (roughly 1 minute). The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
8. Cook the other side for another minute or so, until it’s is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned (Flipping is much easier once the second side is set!).

About Just Spices

Just Spices is a brand new to the U.S. spice company with 20 organic spice blends and two everyday essentials, available exclusively through its website, justspices.com. All Just Spices products are certified USDA organic, with no flavor enhancers, each a standard 100 milliliters and ranging from $5.99-$7.99.

*Recipe and image courtesy of Just Spices.*