4 Healthy No-Cook Meal Ideas

Ingredients
2 cups water
¾ cup raw cashews
2 tsp sea salt, plus more for marinade
4 large ears of corn
¼ cup olive oil, plus more for marinade
1 garlic clove, roughly chopped
2 sprigs fresh oregano, picked
pinch red pepper flakes
1 tsp honey or agave
Optional garnishes: diced avocado, Sriracha

Place the cashews, water and 2 tsp salt in a high-speed blender and allow to soften while you prepare the corn.

Cut the kernels off of the cobs with a sharp knife. Place 1 cup of the kernels into a small bowl. Add a drizzle of olive oil and pinch of sea salt. Set aside and allow to marinate.

Add the remaining corn kernels, ¼ cup olive oil, garlic, oregano, pepper and honey to the blender and puree until smooth. If you prefer your soup warm, keep the blender running for a good 8-10 minutes to heat up. Season to taste with more sea salt and red pepper flakes, to liking.

Divide the soup into bowls. Garnish with the marinated corn kernels, fresh oregano and sprinkle of flaky sea salt.

This can be made ahead and stored in the refrigerator for up to a week.

Serving Size: 4

Ingredients

Tahini Dressing
1 tbsp tahini
juice from 1 lemon
1 tsp honey
1 tsp cumin
1 tsp Champagne vinegar
¼ cup olive oil
sea salt and freshly ground black pepper

Salad Mix
1 bunch kale, stemmed and thinly sliced
1 cup fresh figs, quartered
1 cup sunflower sprouts, chopped
¼ cup sunflower seeds
¼ cup golden raisins, marinated in olive oil and lemon zest

To make the dressing, combine the tahini, lemon juice, honey, cumin and vinegar in a small bowl. Whisk in the olive oil until ingredients become emulsified. Thin with warm water, 1 tsp at a time, if needed, to reach desired consistency. Season with sea salt and black pepper. Set aside.

Toss the kale, figs, and sprouts together in a large bowl with some of the dressing. Top with golden raisins and sunflower seeds.

Divide into bowls and serve right away.

Serving Size: 4

Ingredients
½ cup berries (blueberries, blackberries or fresh currents work well)
juice from ½ lemon
1 tsp pure maple syrup
1 cup rolled oats
1 cup almond milk
½ cup chopped walnuts
2 tsp chia seeds
1 tsp hemp hearts
½ tsp cinnamon
pinch good sea salt

To make the berry compote, smash the berries with the lemon juice and maple syrup and set aside.

Next, combine the oats, almond milk, walnuts, chia, hemp seeds, cinnamon, and sea salt in a large bowl. Stir well and divide into two jars, layering with the berry compote. Add more milk, if needed. The mixture should be well coated with liquid. Cover and set in the refrigerator overnight, or at least 4 hours.

To serve, remove the jars from the fridge. Top with more walnuts and fresh berries, if desired. Enjoy cold straight from the fridge, or set out on the counter and enjoy at room temperature.

This can be made ahead and stored in the refrigerator for up to a week.

Serving Size: 2

Ingredients
4 zucchini

Sun-dried Tomato Sauce
3 heirloom tomatoes, roughly chopped
10 sun-dried tomatoes, rehydrated in olive oil and roughly chopped
½ bunch basil, leaves torn
2 Tbsp pine nuts
juice from 1 lemon
1 garlic clove, roughly chopped
1 tsp sea salt
pinch crushed red pepper flakes
2-3 sprigs fresh thyme, picked
1 sprig fresh oregano, picked
¼ cup olive oil

To Serve
1 Tbsp golden raisins
1 tsp pitted and chopped kalamata olives
Drizzle aged balsamic
Fresh herbs

Run the zucchini through a vegetable spiralizer or thinly slice into ribbons. Place in a large bowl and set aside.

To make the sauce, place all ingredients into a food processor and process until combined.

Toss the zucchini noodles together with half of the sauce, the raisins and the olives, adding more sauce as needed, to liking.

To serve, divide into bowls, garnish with fresh herbs, top with pine nuts and drizzle with balsamic.

This can be made ahead and stored in the refrigerator for up to a week.

Serving Size: 4