News Archives -

Summer officially begins on June 21st, which means that there are long, hot days ahead. The last thing you want to do when it is 87 degrees with 100% humidity outside is turn on your stove or oven. Luckily, there are plenty of kitchen tips and recipes that require no extra heat.

  • Make breakfast the night before – Chia pudding and overnight oats are both great no-cook breakfast options during the hot months. It doesn’t get easier than mixing things up in a container at night, popping it in the refrigerator, and waking up to a cold and creamy breakfast that you can top with fresh fruit, nuts, and seeds.
  • Blend it up – The blender is the perfect tool for making refreshing smoothies like this tropical turmeric smoothie and cold soups like gazpacho.
  • Eat your greens – A fresh salad is always good on a very hot day and there are many ways to make it a satisfying meal without having to cook any of its components (think: sliced avocado, raw nuts, herbs, fermented vegetables, etc). With stone fruit starting to pop up at the farmer’s market, make this stone fruit caprese salad for a fun twist on the traditional dish.
  • Get creative with your veggies – Don’t be afraid of using a mandolin or spiralizer! The mandolin is a great kitchen tool for slicing vegetables thin to make a delicious, crunchy sandwich, and the spiralizer can be used on a variety of vegetables that you can turn into “noodles” (zucchini, carrots, beets, etc).

This spiralized beet salad will be your go-to dish this summer. Sub the beets for another favorite vegetable and top the dish with tofu or tempeh, which can be prepared with minimal heat usage.

(Yield: 8 6-ounce servings)


  • 2 medium beets, peeled
  • ½ cup freshly squeezed orange juice (from approximately 3 juice oranges)
  • ¼ cup balsamic vinegar
  • 1½ tablespoons Nama Shoyu or gluten free tamari
  • ½ teaspoon sea salt, or to taste
  • 1/8-1/4 teaspoon freshly cracked black pepper, or to taste
  • 1 bunch chives, chopped
  • 1 head mizuna, washed, dried, and torn into bite-sized pieces


  1. Cut beets into long strands by running them on a spiralizer. You can also use a mandolin to julienne or grate on the large holes of a box grater.
  2. In medium bowl, combine orange juice, balsamic vinegar, shoyu, salt and pepper, whisk to incorporate, and pour over beets. Cover bowl and place in refrigerator for one hour.
  3. Before serving, toss with chives. Adjust salt and pepper to taste. Serve over a bed of mizuna or any preferred lettuce, like frisee.