Healthy Mother’s Day Recipes

It’s the day we ask mom to stop, relax, kick her feet up and be pampered by the very people she pampers all year long. Be sure you shower her with gifts, take her to be primped at her favorite spa and finish the day with a lovely meal. Check out these healthy and vegan Mother’s Day recipes as well as last year’s brunch menu!

Pink Le-MOM-Ade

  • 10 sliced lemons
  • 2 cups raspberries
  • 1 1/2 cups sugar
  • 6 cups water
  • 2 1/4 cups tequila (optional)
  • Mint, for garnish

Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with a large wooden spoon, extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids, stir in tequila and serve over ice.

Water-Cado Salad

  • 2 avocados, pitted and peeled and cut into small chunks – about 1/2 inch
  • 1 1/2 lbs. watermelon, seeded and cut into small/med chunks – about 1 inch
  • 2 limes, juiced
  • 1/2 red onion, peeled and sliced thin
  • 1 tablespoons olive oil
  • 1/2 bunch cilantro, chopped
  • salt and pepper, to taste

Add all ingredients into a bowl and toss gently.

R & R Risotto

  • 3 quarts water
  • 1 ounce dried porcini mushrooms
  • 1 teaspoon whole black peppercorns
  • 1 stick vegan butter
  • 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
  • 1 medium onion, finely chopped
  • Salt and freshly ground pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 cup grated vegan Parmesan (recipe below)
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Carolyn Scott

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the Vegan Executive Producer, Creator, Host and Writer of The Healthy Voyager web series, site, and overall brand. A holistic nutritionist, plant based chef, best selling cookbook author, film making, screen writing, traveling, singing, dancing, fun-loving, healthy & green living wife, The Healthy Voyager aims to help people live well, one veggie at a time!

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