Leigh Hopkins, Viva Institute

I spent the holiday weekend at a friend’s lake house, and as we watched the last of the fireworks burn out, we sat telling camp stories. Everyone had one:  the favorite counselor, the bizarre “theme camps,” the first camp crush, and even the camp they longed to visit but couldn’t afford.

I shared my favorite camp story, when my bunk was roused after midnight by a VERY racy counselor (think late 1970′s!) who stripped down, wrapped herself in bedsheets, and started a toga dance party. Imagine — about twenty 9 and 10-year-olds getting down to “Give Up the Funk.” Hilarious!

What is it about the steamy July air and sparklers that brings back the nostalgia for the free-spirited days of childhood? There’s something sacred about reconnecting with our summertime selves.

As we sat around the campfire Saturday night, we lamented that it has become so difficult to create space for this kind of freedom in our adult lives.

Over the past week, I’ve seen at least five people quit Facebook for a few weeks in an attempt to unplug and reconnect. It’s a trend, and one that I expect many will follow this summer!

This summer, give yourself permission to unplug breathe now and then — focus on what really matters. (Oh, and if you’re longing for summer camp but can’t get away, consider trying this or this.)

I promise to wear my toga.

P.S. To hear SIX free meditations, listen to last week’s first broadcast of VIVA Radio.

This recipe for crispy, crunchy RAW onion rings is a super-healthy alternative to the deep-fried version. They’re a perfect “to-go” recipe for summer picnics, and are delicious when paired with other healthy recipes like Portobello Burgers or as a salad topper.

NOTE: If you’re raw vegan you will need a dehydrator to make these. If you don’t have a dehydrator, try baking them in the oven on the lowest setting for about 20-30 minutes.

Ingredients

• 2 medium-sized sweet onions
• 3-4 cups of almond milk (enough to cover the onions)
• 1/2 cup of ground flax seed
• 1/2 cup of ground brewer’s yeast OR 1/2 cup of ground sesame seeds
• salt and pepper to taste
• 1/2 t. chipotle, smoked paprika, or turmeric

Directions

• Cut the onions into slices and place in a bowl or Ziploc bag with almond milk to soak. Set aside for about 2-3 hours.
• Grind the flax seed in a dry blender or coffee grinder (it will be about 3/4 c after grinding), then place in a food processor and blend with remaining ingredients.
• Drain the almond milk from the onion rings, reserving the milk in a bowl for dipping. Place the dry ingredients in a large bowl.
• Begin by dipping an onion ring in the milk, then dip in the dry mixture and place on the dehydrator or baking tray. Continue this process until all of the onion rings have been thoroughly coated; re-dip in the milk and re-coat, if necessary.
• Dehydrate at 110 degrees for 5-10 hours, depending on the level of crispiness you like. If you don’t have a dehydrator, try baking them in the oven on the lowest setting for about 20-30 minutes.
• HINT: Dipping can get sticky! Try placing half of the processed dry ingredients in a large bowl first, and when those are gone, add more dry. This prevents the mixture from becoming too clumpy.
• Store in Ziploc bags or a dry container.

READY TO TRY RAW? Join us for 30 DAYS RAW, Viva Institute’s online raw food class.

Try this savory recipe when you’ve been invited to a summer BBQ and want to bring a healthy alternative.

These Portobello Burgers can be eaten raw, dehydrated, baked or grilled, and they pack well, so you can make them a day in advance if  you’re on the go. Serve with onion rings and a green salad.

Ingredients

• 2 large portobello mushrooms, stems removed
• 3/4 cup of fresh Vegan Basil Pesto
• sliced red peppers, tomatoes, or olives (for the topping)

Directions

After de-stemming the portobello mushrooms, fill each cap with a generous helping of basil pesto. Add sliced peppers or whatever toppings you’re craving. Dehydrate at 115 degrees for 4-5 hours or bake at 200 for about 30 minutes, until juicy.

Will keep in the refrigerator for 2-3 days.