Summer's Kitchen

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Sparkling Ginger Lemonade

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I love a tall ice-filled glass of sparkling ginger lemonade on a hot summer day. I think you will too!

Sparkling Ginger Lemonade

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Sparkling Ginger Lemonade
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar-Free
Ingredients
  • 2 cups spring water
  • 1 cup honey
  • 2 Tbsp. minced fresh ginger root
  • 2 cups sparkling mineral water (bubbly water), chilled
  • 1 cup fresh squeezed organic lemon juice
Instructions
  1. In a saucepan, bring water, honey and ginger to a boil.
  2. Remove from heat, cover and steep for 10 minutes.
  3. Strain and discard ginger.
  4. Cool.
  5. Transfer to a pitcher; stir in sparkling water and lemon juice.
  6. Serve over ice.

Raw Strawberry Pie

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The jasmine is in bloom and my garden is filled with orange blossom, grapefruit blossom, butterflies, and hummingbirds. Not to mention, my backyard chickens! I couldn’t help but bring in a piece of jasmine while I made my husband’s favorite dessert. Strawberry Pie! It’s made from fresh ingredients and only takes minutes to make.

strawberry pie

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Raw Strawberry Pie
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6-8
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • CRUST:
  • 1¼ cups blanched slivered almonds
  • 1 cup dates, pitted
  • 1 Tbsp. water
  • ½ tsp pure vanilla powder
  • 1 tsp cinnamon
  • 2 tsps. ground flaxseed
  • FILLING:
  • 2 cups sliced organic strawberries, layered on top of crust
  • 1 additional cup quartered organic strawberries (for sauce)
  • 4 dates, pitted
  • 1 Tbsp. raw honey
  • 2 tsps. ground flaxseed
Instructions
  1. CRUST:
  2. In a food processor, chop almonds until evenly ground. Add the dates and process until they are finely ground.
  3. Add water, vanilla, cinnamon, and ground flaxseed while processing.
  4. Immediately press the mixture into a 9″ pie plate. I often use the back of a spoon to help smooth and work the crust.
  5. FILLING:
  6. Layer 2 cups sliced organic strawberries upon crust.
  7. In food processor, combine 1 additional cup strawberries and 4 dates. Add honey.
  8. While the food processor is still running, gradually add flaxseed.
  9. When the mixture is thick and smooth, immediately pour over the layered fresh strawberries on crust. Using a spatula or spoon, smooth the strawberry puree' around and into the crevices between berries.
  10. Refrigerate for 1 hour before serving.
  11. Best served same day.
  12. Note: It's a little messy getting the first slice out of the dish, but once you taste it, it won't matter.

 

Raw Chocolate Pudding

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You can eat this chocolate pudding a la carte, or use it to dip sliced apples or juicy organic strawberries!

chocolate cashew cream pudding

 

 

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Raw Chocolate Pudding
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Recipe type: dessert
Prep time: 
Total time: 
 
Dairy-Free, Gluten-Free, Grain-Free, Soy-Free, Refined Sugar-Free, Raw
Ingredients
  • 2 cups cashews, soaked in spring water for 4-6 hours
  • ¼ cup cacao powder
  • 14 dates, pitted
  • 1 tsp pure vanilla powder
  • 1 tsp sea salt
  • 1 cup spring water
Instructions
  1. Drain and discard water from soaked cashews.
  2. Place cashews and all other ingredients in a high speed blender.
  3. Blend until smooth.
  4. Serve or refrigerate immediately.

 

Creamy Crunchy Kale Chips

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These little nuggets are creamy and crunchy all at the same time. They’re super delish and will dissapear within minutes in my kitchen. It’s a good thing, because they’re best eaten the very same day.

Here are some fun facts: You probably know kale is a nutritient dense super food! It’s rich in calcium, vitamins A, C, & K, copper, potassium, iron, manganese, and phosphorus. Kale also has sulphur containing phytonutrients which are highly beneficial to the liver! When we’re not juicing it, we make these tasty little snacks.

dairy-free kale chips

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Creamy Crunchy Kale Chips
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Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Dairy-Free, Grain-Free, Gluten-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 8 cups kale, destemmed and completely dry
  • 2 cup cashews (soaked in spring water 4-6 hours)
  • 4 teaspoons mustard powder
  • 1 teaspoon sea salt
  • 1 teaspoon dried onion (or) ½ tsp onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 teaspoon Italian seasonings
  • ⅛ tsp black pepper
  • ½ cup water
Instructions
  1. Preheat oven to 300 degrees.
  2. Drain and discard water from soaking cashews.
  3. Place kale in large bowl.
  4. Place all other ingredients in high speed blender.
  5. Blend until smooth.
  6. Pour sauce over kale.
  7. Mix with your hands until kale is well coated.
  8. Line cookie sheets with parchment paper.
  9. Evenly spread kale (without overlapping) on cookie sheets.
  10. Bake for 30 minutes.

 

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag