Vacations and Summer Berry Salad (Vegan, No Sugar Added)
While you are reading this I am watching the sun rise over a lake tucked away in Upstate NY just about an hour outside of Albany. I am indulging in tropical fruits, sugar cane juice and endless bowls of greens. Breathing in fresh mountain air and spending time with people that I resonate with on a level I haven’t achieved any where else.
I am recharging my batteries at a raw vegan fruit festival, getting ready for fall classes and new projects coming at you in 2020. I am not raw vegan (if you’ve followed the blog or attended any of my classes this would become obvious. I enjoy pancakes way too much). Despite not being raw I find this time spent among the creative and alive therapeutic for the body mind and soul. Being surrounded by like minded individuals, even for a week can inspire a level of creativity that lasts the other 51 weeks of the year.
While I’m soaking up some sun and eating all the raw food my body can handle I wanted to share with you my own raw vegan recipe. A recipe from my ebook The Spirit of Summer, which you can get here. The Summer Berry Salad is probably one of my favorite recipes in the ebook because of its simplicity and flavor that is quintessential for summer in Western NY.
Feel free to switch up the fruit or the berries as you see fit. Maybe try this recipe with your favorite melon, orange slices or mango. Or stick to the classic berries in the berries for a refreshing breakfast or light, healthy dessert. Use this recipe as a template for your own creativity.
Enjoy the last legs of summer with a big bowl of berries.
Summer Berry Salad
6 oz container of raspberries (about ¾ C)
1 lb container of strawberries (About 2 ½ C)
10 oz container of blackberries (about 2 C)
Zest of 1 lemon
Zest of 1 orange
Juice of 1 lemon
1 tsp maple syrup
1/8 C fresh mint
1. Mix everything together in a medium bowl besides the mint.
2. Let the fruit sit for at least 15 minutes before serving.
3. Add the fresh mint to serve.