Watermelon Poke Recipe

We're sad to see summer end so we are finishing off the summer by sharing this Watermelon Poke recipe. This is perfect for the Labor Day pot luck dish or a great stater for a nice meal. 

Although we use the term Poke loosely(normally known as a raw fish salad). The chunks of bright red watermelon resemble the traditional tuna. 

Watermelon is an unsung hero for good health. Although watermelon is approximately 90% water, it is packed with vitamins A, B6 and C, lots of lycopene, antioxidants, potassium and amino acids. These amino acids promote blood flow, leading to cardiovascular health and improved circulation. 

This recipe is Vegan, Oil Free and Gluten Free.

Watermelon Poke Recipe

Serves 4

INGREDIENTS:

  • 1 Small seedless Watermelon, Large Dice 
  • 1 Pack Soba Buckwheat Noodles 
  • 1 Avocado, Diced 
  • 1/4 Cup Sliced Scallions 
  • 1 Tablespoon Black Sesame Seeds
  • 1/2 Cup Rough Chopped Macadamia Nuts

Pickled Radish

  • 1 Tablespoon Kosher Salt
  • 1/4 Cup Organic Sugar 
  • 2/3 Cup Rice Wine Vinegar 
  • 1 Bunch Radish (cleaned and sliced Thinly)

Ginger Tamarind Dressing

  • 2 Tablespoons Grated Ginger
  • 1 Teaspoon Tamarind Paste 
  • 1/4 Cup Tamari Sauce (or soy sauce)
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Lime (zest and juice)
  • Hot Sauce to taste

DIRECTIONS:

  1. For the pickled radish: Mix the rice wine vinegar with the sugar and kosher salt. Add the sliced radishes to the pickling liquid. Let stand for 30 minutes but not longer than an hour. 
  2. Bring a pot of water to a boil. Add the soba noodles, cooking per the direction on the package. Once cooked, drain and rinse the noodles under cold water.
  3. For the dressing: Combine the grated ginger, tamarind paste, tamari sauce and rice wine vinegar, lime juice and zest and hot sauce to your taste. Mix well.
  4. Combine half of the dressing with noodles.
  5. Peel and dice the watermelon into a large dice. Toss the watermelon with the remaining dressing. 
  6. Place a nice mound of noodles into a bowl, top with the diced watermelon. Sprinkle the rough chopped macadam nuts on top and around the watermelon. Then add the diced avocado and the pickled radish around the watermelon. Finish the dish with sprinkling the black sesame seeds and he sliced scallions.

Tomato and Avocado Pita Sandwich Recipe

After I transitioned to a Plant Based diet, friends would say, “I would do it but it’s just too hard.” 

I say, “Different, but not hard. Being sick is hard.”

Whether you’ve had cancer like I did or you have other struggles like type 2 diabetes, heart disease or obesity,  not eating meat is easy and can improve medical outcomes.

Oh, and it’s delicious!” 

So today we bring you one of my favorite, easy sandwiches. My son eats this sandwich several times a week in his lunch bag, perfect for back to school or bagging lunch to work.

Tomato and Avocado Pita Sandwich

Serves 2

Ingredients:

2 pieces Pita Bread

1 Heirloom Tomato, sliced

1 Avocado, sliced

2 Tablespoons Hummus (see Sweet Potato Hummus recipe)

1/2 Cup Arugula (or any lettuce)

Instructions:

  1. Spread hummus on pita bread.
  2. Place sliced Tomato, Avocado & Arugula in pita. (You can also use the pita like sandwich bread.)

Waldorf Sald

Waldorf Salad has been one of my favorites for years and this is an easy to make, dairy free (Vegan), version of the Classic. 

The original recipe was made with just 3 ingredients: apples, celery, and mayonnaise. Over time, walnuts made the team and it’s become a classic combination. We've added Grapes and Parsley to round out the flavors. 

It would be easy to simply use Vegan Mayo but I prefer to make a dressing that is oil free. Check it out and let me know how yours turns out.

Waldorf Salad Recipe

SALAD INGREDIENTS:

2 Cups Bib Lettuce 

1/2 Cup Celery, diced

1 Cup Apple, diced

1/2 Cup seedless Grapes

1/4 Cup Walnuts, Roasted

1/4 Cup Flat Leaf Parsley

DIRECTIONS:

  1. Chop or tear the lettuce into a large bowl. Add celery, apple, grapes, walnuts & parsley.
  2. Add the dressing and toss to coat.

DRESSING INGREDIENTS:

3 oz. Silken Tofu

1/2 Cup Cashews, Soaked (4 hours)

1 Lemon rind- grated

1 Lemon Juiced

2 Dates- Medium size

1/2 Cup Water

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Miso- Yellow light

DIRECTIONS:

  1. Add all ingredients into blender.  Blend until smooth.

Serves 2