Heatwave Meal Ideas: No-Cook Summer Recipes


The heatwave demands a lot of us – and we’re not just talking about extra layers of deodorant. The body uses a lot of energy to cool off (yes, sweating is actually pretty hard work) and makes it even harder to move around.

When our energy needs increase, it is even more important to eat enough and to eat well, especially if you continue to manage intense workouts in this heat.

But the thought of melting on a hob or oven means many of us are guilty of catching a Fab instead of eating an actual meal. We’ve got the solution: these simple recipes don’t involve any cooking, so you can chop, peel, and toss to your heart’s content for great eating in the heat.

Greek yogurt with turmeric honey

A simple breakfast high in protein and fat (and you can substitute the yogurt for a dairy-free alternative if needed). We like the addition of salted nuts to replenish minerals lost from summer sweats and be sure to sprinkle on some granola or banana slices to replenish post-workout carbs.

Recipe without cooking: turmeric honey and Greek yogurt
Recipe without cooking: turmeric honey and Greek yogurt

Serves: 2

Ingredients:

200g of honey

60 g fresh root ginger, peeled and grated

Zest of 1 lemon

2 teaspoons ground turmeric

1/4 teaspoon ground black pepper

To serve:

500g Greek yogurt

40g coarsely chopped salted walnuts

Method:

First prepare the ginger and turmeric honey. Pour or scoop the honey into a jar (don’t worry if your honey is very firm, the ginger will soften it). Add grated ginger, lemon zest, turmeric and black pepper and stir to combine.

To serve, divide the yogurt between two bowls in wave-like swirls. Garnish each serving with a spoonful of ginger and turmeric honey and some coarsely chopped salted walnuts and enjoy.

Honey can be stored in a sealed jar in the cupboard for at least a month.

Recipe and images from Green Kitchen: Quick + Slow by David Frenkiel & Luise Vindahl (Hardie Grant, £27).

Tomato, chickpea and feta salad

Perfect for barely ripe summer tomatoes, this recipe is known by its creators as “slice.” chopping, tossing and tossing the salad” because of the little effort it takes. But it’s also proof that salads aren’t unsatisfying, because this one is packed with fiber, fat, and flavor that will keep you energized until it’s time for a Magnum break.

No-Cook Recipe: Tomato and Chickpea Salad
No-Cook Recipe: Tomato and Chickpea Salad

Serves: 4

Ingredients:

1 large shallot, thinly sliced

2 cloves of garlic, grated

1 tablespoon balsamic vinegar

300 g mixed tomatoes, the smaller ones in halves and the larger ones in slices

1/2 cucumber, coarsely chopped

1 avocado, cut into 2cm cubes

150g feta, cut into 2cm cubes

Bunch of fresh mint, coarsely chopped, plus extra for serving

400 g canned chickpeas, drained and rinsed

2 tablespoons olive oil

1 tablespoon of zaatar

Sea salt and freshly ground pepper

Method:

Place the shallot in a bowl with the garlic and balsamic vinegar and stir to combine

Add the tomatoes, cucumber, avocado, feta and chickpeas, then drizzle with olive oil.

Season with a pinch of salt and pepper and mix.

Serve garnished with the za’atar and a little more mint.

Recipe and images from Green Kitchen: Quick + Slow by David Frenkiel & Luise Vindahl (Hardie Grant, £27).

Asian Pulled Chicken and Kale Slaw

A rotisserie chicken goes a long way and is perfect for making salads. Cook on a chilly day or buy ready-made roast for that cool, high-protein lunch.

No-Cook Recipe: Pulled Chicken Salad
No-Cook Recipe: Pulled Chicken Salad

For: 2

Ingredients:

125g kale

1 small leek, grated

Zest and juice of 1 lime

3 tablespoons coconut cream

1 tablespoon mayonnaise

1 teaspoon Thai fish sauce

1 carrot, grated

200 g roast chicken, shredded

Method:

Place the kale in a bowl of boiled water for two minutes, then add the leek for the last 30 seconds. Drain and run under cold water and pat dry on absorbent paper.

Meanwhile, in a large bowl, combine lime zest and juice, coconut cream, mayonnaise and fish sauce.

Stir in carrot, chicken and kale mixture and season to taste.

Recipe and images from Discover Great Veg.

Chocolate, Peanut Butter and Chickpea Fridge Bars

These fiber-rich dessert bars aren’t just good for your gut, but they’re also a cool way to eat your chocolate in the heat.

No-bake recipe: Chocolate fridge bars, peanuts, chickpeas
No-bake recipe: Chocolate fridge bars, peanuts, chickpeas

Images: Green cooking/Discover good plant-based/rebellious recipes


Source link

Previous New ideas come to life at Sawgrass Grove | News | Daily Sun Villages
Next 15 Gooey, Crunchy, and Sweet Chocolate Marshmallow Recipes That Are All Dairy Free Too!