AUGUST RECIPES

Nourish Your Body with the Best of the Season

Featured Recipes of the Month

What you put into your body matters. Choosing fresh, organic ingredients means you’re fueling yourself with the purest nutrients and avoiding harmful additives. Every meal becomes an opportunity to protect your health, boost your energy, and support your body’s natural ability to thrive.

The month of August brings an abundance of vibrant, seasonal fruits and vegetables, peaches, berries, tomatoes, corn, zucchini, cucumbers, and more. Bursting with nutrition and powerful flavor, these foods help keep you feeling rejuvenated, strong, and full of life.

Here are this month’s healthy, seasonal recipes to inspire your kitchen:

Breakfast    
• Peach Blueberry Overnight Oats    
• Mixed Berry Crisp (Gluten-Free)

Lunch    
• Peach & Avocado Green Salad    
• Late Summer Veggie Pasta Salad

Dinner    
• Zesty Street Corn Salad (Esquites)    
• Tomato & Asparagus Quiche

Snack    
• Watermelon–Cucumber Salad with Mint & Basil (Vegan)    
• Basil Lemonade or Watermelon-Basil Agua Fresca

Dessert    
• Incredible Fresh Peach Crisp    
• Blackberry & Apple Cake


For more delicious and healthy organic recipes, click here to explore the Salt & Sunshine Cookbook or Click Learn More below 

Below are this month’s healthy, seasonal recipes to inspire your kitchen:

BREAKFAST

1. Peach Blueberry Overnights Oats

Ingredients: Rolled oats, unsweetened almond milk, chia seeds, honey or maple syrup, fresh peach slices, fresh blueberries, pinch of cinnamon.

Instructions:
a) In a jar, combine oats, chia seeds, cinnamon, almond milk, and sweetener.
b) Stir well, top with peaches and blueberries, cover, and refrigerate overnight.
c) Stir in the morning and enjoy chilled or warmed.  

2.    Mixed Berry Crisp (Gluten-Free)    

Ingredients: Fresh blueberries, raspberries, blackberries, almond flour, rolled oats, coconut sugar, coconut oil, vanilla extract, lemon juice.    

Instructions:
a) Preheat oven to 350°F.
b) Toss berries with lemon juice and 1 tbsp coconut sugar in a baking dish.
c) Mix almond flour, oats, remaining sugar, and coconut oil into a crumbly topping.
d) Sprinkle over berries and bake for 25–30 min.

LUNCH

1. Peach & Avocado Green Salad    

Ingredients: Mixed baby greens, ripe peaches, avocado, toasted almonds, goat cheese, balsamic vinaigrette.    

Instructions:
a) Arrange greens on plates.
b) Top with peach slices, avocado, almonds, and goat cheese.
c) Drizzle with balsamic vinaigrette and serve immediately.

2. Late Summer Veggie Pasta Salad    

Ingredients: Whole grain pasta, zucchini, cherry tomatoes, corn, fresh basil, olive oil, lemon juice, salt, pepper.    

Instructions:
a) Cook pasta, drain, and cool.
b) Sauté zucchini and corn until just tender.
c) Toss pasta with vegetables, cherry tomatoes, basil, olive oil, lemon juice, salt, and pepper. Chill before serving.

DINNER

1. Zesty Street Corn Salad (Esquites)    

Ingredients: Fresh corn (grilled or boiled), lime juice, cilantro, cotija cheese (or feta), chili powder, Greek yogurt or mayo.    

Instructions:
a) Cut kernels off cob.
b) Toss with lime juice, cilantro, cheese, chili powder, and yogurt/mayo.
c) Serve warm or chilled.

2. Tomato & Asparagus Quiche    

Ingredients: Pie crust, eggs, milk (or half-and-half), asparagus, cherry tomatoes, shredded cheese, salt, pepper.    

Instructions:
a) Preheat oven to 375°F.
b) Whisk eggs with milk, salt, and pepper.
c) Layer chopped asparagus and halved tomatoes in crust, top with cheese.
d) Pour in egg mixture, bake 35–40 minutes.

SNACK

1. Watermelon–Cucumber Salad with Mint & Basil    
Ingredients:
Watermelon cubes, cucumber slices, fresh mint, fresh basil, lime juice, pinch of sea salt.    

Instructions:
a) Combine watermelon and cucumber in a bowl.
b) Add herbs, drizzle with lime juice, sprinkle with salt, toss gently.

2. Basil Lemonade or Watermelon-Basil Agua Fresca    

Ingredients: Fresh basil leaves, lemons or watermelon, honey or agave, water.    

Instructions:       
a) For lemonade: blend lemon juice, basil, sweetener, and water.       
b) For agua fresca: blend watermelon, basil, sweetener, and water; strain if desired. Chill and serve over ice.

DESSERT

1. Incredible Fresh Peach Crisp    

Ingredients: Fresh peaches, rolled oats, almond flour, coconut sugar, cinnamon, coconut oil.    

Instructions:
a) Preheat oven to 350°F.
b) Slice peaches and place in baking dish.
c) Mix oats, flour, sugar, cinnamon, and oil into crumble.
d) Sprinkle over peaches and bake 25–30 minutes.

2. Blackberry & Apple Cake    

Ingredients: Fresh blackberries, apples, whole wheat flour, eggs, honey, baking powder, cinnamon, butter or coconut oil.    

Instructions:
a) Preheat oven to 350°F.
b) Slice apples and toss with blackberries.
c) Make batter with flour, baking powder, cinnamon, eggs, honey, and melted butter/oil.
d) Pour batter into pan, top with fruit, bake 35–40 minutes.