4th Of July Recipes – Wild Zora, LLC

(serves 8-10)

Ingredients:

  • 1 small watermelon, diced
  • 3 c baby arugula
  • 1 tbsp mint, finely chopped
  • 1 lime, juiced
  • ¼ tsp sea salt (plus more to taste)
  • ⅛ tsp garlic powder
  • 1 tsp apple cider vinegar
  • ¼ tsp balsamic glaze (plus more for drizzle) 

Steps:

  1. Cube watermelon into bite size pieces.
  2. Combine lime juice, apple cider vinegar, salt, garlic powder and balsamic glaze in a bowl and whisk to combine.
  3. Add the watermelon to your serving bowl, filled with arugula.
  4. Add in half the mint and your vinaigrette and toss.
  5. Drizzle with more balsamic glaze and top with a pinch of sea salt.

 

**Sprinkle with feta if that’s your thing! I found many AIP and Vegan recipes online!

**If you’re bringing this to a party, I recommend bringing all the components separately and make just before serving.

**If needed, chop the watermelon the night before and drain any excess liquid before adding to the salad.

**The salt will draw out a lot of moisture from the watermelon so if you’re serving a large group, make small batches at a time.

(each serves 8-10)

Creamy sweet potato dip:

Ingredients:

  • 1 small yellow onion, chopped
  • 6 cloves of garlic, thinly sliced
  • 2 c white sweet potato (roughly 1 medium potato), chopped
  • 2c butternut squash, chopped
  • 2 c broth (bone, veggie - whatever you prefer)
  • 1½ c canned coconut milk
  • ½ tsp garlic powder
  • ⅛ tsp oregano
  • ⅛ tsp basil
  • ⅛ tsp sage
  • ¼ tsp salt
  • 2 Tbsp nutritional yeast

Steps:

  • Saute onion, garlic, squash and sweet potato with all your spices over medium heat until onions are translucent.
  • Pour in the broth and bring to a boil. Simmer 30 mins or until there is only about 1 cup of liquid remaining (less if you’d like a thicker dip).
  • Allow to cool.
  • Once cooled, pour everything into a blender or food processor, add in your coconut milk and nutritional yeast and blend until smooth and creamy.
  • Serve chilled with veggies and/or cassava crackers

**If your dip is still a bit thin, blend tapioca starch, 1 tsp at a time, to your desired consistency.

 

Creamy Avocado Dip:

Ingredients:

  • 5 ripe avocados
  • 4 limes
  • 1 tsp apple cider vinegar
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp oregano

 

Steps:

  1. Combine all of your ingredients into a blender or food processor and blend until smooth and creamy. You may need to periodically scrape down the sides if using a blender.
  2. Served chilled with veggies and/or cassava crackers.

(yields 8 popsicles each)

Ingredients:

Mango, Lime, Coconut

  • ¾ c canned coconut milk
  • 2 mangos, cubed
  • 3 limes, juiced

Steps:

  1. Combine all your ingredients into a blender.
  2. Blend until thick and smooth.
  3. Pour into molds.
  4. Freeze for at least 6 hours, overnight is preferred

 

Strawberry, Mint, Coconut

  • ¼ c coconut Milk
  • ¼ c coconut water
  • 4 strawberries, sliced
  • 2 tbsp mint, finely chopped

Steps:

  1. Pour coconut milk and coconut water into molds.
  2. Place strawberries and mint into the molds.
  3. Freeze for at least 6 hours, overnight is preferred.

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