I’m still in Toronto and there’s been a heat wave warning for this week. Today and tomorrow, we’ll reach a high of 34 C / 93.2 F!
I’ve been seeking relief by staying in my sister’s basement and working from air conditioned coffee shops. However, my boyfriend’s car’s A/C is broken, so sitting in traffic is the worst. The fan and the A/C can’t work at the same time, so you have to turn the A/C on for a few seconds, then switch to the fan so cold air blows out. Then after 3 seconds, there’s no more cold air so you have to start over again.
If you’re doing a lot of backyard grilling and going to summer BBQs, you might be looking for something a little more interesting, healthy but still vegan to eat. I feel like people usually do grilled veggies (which can get boring), chips & salsa (not so waist-friendly) and non-vegan ice cream (none for me).
Here are some super easy, fruit and veggie-based summer party snacks to mix it up. Each thing takes like 2 seconds of effort to make, which is nice because it’s too hot to deal with anything complicated.
This drink is so refreshing and full of watermelon-y goodness.
- 1 seedless watermelon
- maple syrup to taste (optional)
- Cut the watermelon into chunks and freeze for 8 hours or overnight
- Put the chunks into a blender with as much maple syrup as you like, and blend until smooth
- Pour into glasses and drink through a straw
This is a sweet, refreshing, low-carb alternative to the usual chips and guac or chips and salsa.
- 3 ripe Manila mangos
- 1 head Romaine lettuce
- Slice each mango into thirds, with the middle section being the seed.
- Cut a grid onto the outer thirds, then flip inside out and slice off the cubes that stick out.
- Put the mango cubes into a food processor and blend until smooth
- Pull the leaves off the Romaine and dip into the pureed mango
Millions of peaches, peaches for me!
- a couple dashes of cinnamon (optional)
- Run a knife through the middle of each peach, going around the pit
- Pull each half apart and remove the pit
- Grill until slightly charred
- Sprinkle with cinnamon
You could also do this over a fire when camping!
- 1 pineapple
- lime juice, to taste
- salt, to taste
- cayenne pepper, to taste
- Slice off the outside of the pineapple, then cut into 8 long wedges
- Remove the core from each wedge
- Grill until slightly charred
- Add a little lime juice, salt, and cayenne on each wedge
Coconut water popsicles
These are full of electrolytes and natural sweetness, unlike many store-bought popsicles that are filled with high-fructose corn syrup (!!). Since the frozen coconut water is clear, you can see all the pretty fruits, too.
- 1 can or bottle of pure coconut water
- assorted frozen or fresh fruits, such as kiwi, strawberries, mango, pineapple, and blueberries.
- Chop the frozen fruit into pieces that will fit into a popsicle mold
- Fill the molds with as much fruit as you like. You might have to press some of the fruit onto the sides of the mold so they don’t all clump together at the bottom.
- Fill the remaining empty space in the molds with coconut water
- Freeze for 8 hours or overnight