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SUMMER BBQ RECIPE ROUNDUP

 

Because your tastebuds also deserve some fireworks this 4th of July, I’ve put together a roundup of some of my favorite vegan friendly recipes from In My Bowl past to help you take your summer BBQ to the next level. Spotlighting seasonal, vibrant, healthful, and sink-your-teeth into it ingredients, I promise my soup to nuts (margaritas to popsicles) list of plant based options won’t disappoint.

FROZEN WATERMELON LIME MARGARITAS

 

Made with juicy watermelon, raw honey, and a few sprigs of fresh mint, today I couldn’t be more excited to share my Frozen Watermelon Lime Margaritas – ‘the hard stuff’ with a healthful twist. Perfect for summer barbecues or your upcoming 4th of July festivities, this naturally sweetened, but not too sweet seasonal sip is light, cooling, and irresistibly fresh. A slushy you can feel good about; the best of every world.

DC CITY GUIDE: BEEFSTEAK + CILANTRO MOJO SAUCE

 

Constantly on-the-go and perhaps a bit too awkward to find myself as good lunch company, I tend to seek out some semblance of fast and nourishing. That perfect nibble located somewhere in the land between supreme health food and crispy battered tofu and ranch sandwiches that can keep up with my motion. Located in the heart of Washington, DC’s George Washington University campus, Beefsteak, Chef Jose Andrés’s latest fast, casual, and vegetable-centric concept, provides eaters just that – light, cozy bowls packed to the brim with unique combinations of flash-boiled vegetables, hearty grains, bright sauces, raw salads, and a little added crunch.

BERRY BLUE AVOCADO ‘ICE CREAM’

 

In an era where we have pseudo-control over the temperature we want to find ourselves in, it seems perfectly practical to let our external climate do its thing while we bundle inside in our coziest sweaters – who says Autumn can’t hang in late June anyways? But as tempting as that may be, to transport ourselves forward in time to brisk wind and crunchy leaves, avoiding the extremes with our own extreme measures, there is something to be said and overtly celebrated about truly living in and eating with a season.

THAI SUMMER SQUASH CURRY

 

Taking advantage of a free Sunday evening, I prepare my one-pot vegan squash curry, allowing it to simmer to perfection while I buzz about, and keep it handy in my refrigerator (or freezer for easy defrosting) as I need it. Best served hot or cold.

Alexandra Dawson, Tallulah Alexandra // inmybowl.com

ALEXANDRA

Alexandra Dawson is a Washington, DC based wellness warrior with a BA in Neuropsychology, concentrating in Eating Disorders & Obesity. She is currently a post baccalaureate nutrition and dietetics student.

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PROVISIONS

Goddess Vibes Spoon

Banana Avocado 'Ice Cream', raw + vegan // inmybowl.com