Summer Recipes Inspired by our Fresh Scents

Posted By Raw Sugar on June 26, 2024

One of the biggest comments we hear about our products is that they smell so good, you could almost eat them. That inspired us to gather some summer recipes that are not only edible, but incredibly delicious and made with whole foods that match our Cold Pressed ingredients. 
Since summer in full swing and the heat is rising, we’ve kept the recipes clean and simple, just like our favorite Raw Sugar formulas. 
Our Kids Watermelon Lemonade Bath Wash + Bubbles is a fan fave, so why not have a glass of fresh Watermelon Lemonade that works from the inside out to totally refresh and hydrate. If you're a tea drinker, our version of Soothing Iced Green Tea with Cucumber may be what you want to keep things cool. Replace your ice cream habit with our yummy Mango and Coconut or Super Berry Cherry Nice Cream.  Our RAW Kids Raspberry + Oat Milk Body Wash was the inspo for the delicious Raspberry Oat Muffins, and our new Hibiscus + Island Fruit scent inspired a tropical breakfast bowl made with coconut yogurt that you can whip up in minutes. Clementine and Fig jam can be spread on any bread or become a super fresh addition to your summer cheese boards. Sky's the limit when it comes to matching summer's bounty with RAW Sugar's fresh scents. Bon Appetite!   

Recipes Include:
Raw Mango + Coconut and Superberry Cherry + Banana  NICE CREAM
Watermelon + Fresh Mint Summer Salad
Fresh Watermelon Lemonade Coolers
RAW Banana + Strawberry Smoothie
Raspberry + Oat Muffins
Island Fruits Breakfast Bowl
Clementine + Fig Jam (for all your summer cheese boards!)
Soothing Iced Cucumber Mint Green Tea
Fresh Mango Thai Noodle Salad

Cool, creamy and so easy to make, these super easy recipes will replace your ice cream cravings and help give you a boost of healthy antioxidants. You can either have this nice cream right out of the blender or freeze in an airtight container. The combos you can make with this are endless! 

  • 1 cup coconut milk
  • 2 tbsp maple syrup
  • 4 cups frozen mango chunks
  • ¼ teaspoon vanilla extract (optional)
Serve with optional toppings: ¼ cup chopped almonds or coconut flakes 

  • 2-3 frozen bananas 
  • 2 cups frozen organic berries and cherries 
  • 2/3 unsweetened coconut milk to blend 
  1. Pour all ingredients into a high powered blender and pulse for 2-3 minutes or until the blades no longer catch the frozen ingredients. Use a tamper, if available, to help push down the frozen fruit as you blend. Scrape down the sides and continue to pulse until smooth and creamy.
  2. Serve immediately in a bowl or transfer to a freezer-safe container.

This is the ultimate summer salad we'll  be serving up all season.  It hits all the sweet, salty, spicy, cool and creamy notes with the addition of feta, cucumber, mint, avocado, a small amount of serrano pepper and a tangy lime dressing. 

For the dressing:
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • ½ garlic clove, minced
  • ¼ teaspoon sea salt
For the salad: 
  • 5 cups cubed watermelon
  • 1 cup diced cucumber
  • ¼ cup thinly sliced red onion
  • ⅓ cup crumbled feta cheese
  • 1 avocado, cubed
  • ⅓ cup torn fresh mint
  • ½ jalapeño or serrano pepper, thinly sliced, (optional)
  • Sea salt
Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt. Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

 2 cups strawberries frozen
 1 banana fresh or frozen
 1 cup milk or favorite milk alternative
 ½ cup plain yogurt

  • Place all ingredients in blender, and blend until smooth, adding additional milk as needed. Serve immediately. 

Watermelon juice is ultra hydrating and full of antioxidants so its the perfect way to juice up your lemonade to feel totally refreshed.   
  •  6 cups cubed seedless watermelon , chilled (2 lbs after peeling)*
  •  4 cups cold water
  •  3/4 cup fresh strained lemon juice , chilled
  •  2/3 cup granulated sugar (more or less to taste)
  •  Ice and fresh mint for serving
  • Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.
  • In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.
  • *If you don't have time to chill the ingredients then just use more ice in place of some of the water.

These will disappear as soon as you make them, guaranteed.  

  • 1 cup oats, uncooked
  • ½ c. brown sugar, packed
  • 1 cup Greek yogurt
  • ⅓ cup oil
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup fresh raspberries, tossed in a little flour
  • Combine oats, sugar, Greek yogurt, oil and the egg and beat them together well. Let sit while you mix dry ingredients and preheat oven so the oats soak in liquid. 
  • Preheat the oven to 400°F and prep your muffin cups. 
  • Add flour, salt, baking powder and baking soda to a large bowl and mix well. 
  • Pour the wet ingredients into the bowl with the dry ingredients and gently fold JUST until combined.  Use a spatula and keep turns  to a  minimum for fluffiest, softest muffins.  
    (Rule of thumb, fold carefully, the least amount possible --  no more than 20 times) 
  • Gently fold in raspberries to distribute. 
  • Bake the muffins for around 20 minutes, or until a toothpick inserted into the middle comes out clean. Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
The fresh and flavorful ingredients like coconut yogurt, pineapples, and kiwi, make this a vegan-friendly bowl that will have you feeling like you’re on vacation. Feel free to add any other fresh fruit faves to make this yours! 

  • 3/4 cup coconut yogurt 
  • 1/2 cup chopped fresh pineapple 
  • 1/2 fresh kiwi, chopped 
  • 1 tbsp unsweetened shredded coconut 
  • 1 tbsp sliced almonds
Add the yogurt to a bowl and layer the almonds, coconut, pineapple, and kiwi on top. 

Use it all summer stir it into yogurt, slather it one your favorite bread or add it to your summer cheese boards.  
  • 12 oz dried figs, stems removed (see post for types of figs)
  • 1¾ cups granulated sugar
  • 2 cups orange juice
  • 3 tablespoons apple cider vinegar
  • 2 tablespoon fresh lemon juice
  • finely grated zest from 2 medium-size orange
  • Chop each fig into quarters. (non-stick spray on your knife will help make it easier)
  • Combine figs, sugar, orange juice, apple cider vinegar and lemon juice in a medium-large saucepan over medium heat.
  • Bring to a boil then reduce to a steady, rolling simmer. Cook for 15 minutes, stirring occasionally.
  • Pulse/blend the jam with an immersion (or regular) blender until large pieces are gone but jam is still has a bit of texture. (Use the pulse setting on your blender.)
  • Cook on stove for another 5-10 minutes until jam is thickened to desired state. (It will get a bit thicker as it cools). Add fresh orange zest and stir to combine.
  • Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
The ultimate soothing summer iced tea with the double cooling and hydrating action of mint and cucumber was inspired by our Sensitive Skin Green Tea + Cucumber + Aloe collection.  

  •  8 cups brewed Japanese green tea
  •  1/2 cup peeled, seeded, and pureed cucumber
  •  1/4 cup mint leaves, finely chopped and muddled
  •  1/4 cup freshly squeezed lime juice, or lemon juice
  •  Splash of simple syrup, or honey (optional)
  •  Cucumber slices, for garnish (optional)
  •  Fresh mint leaves, for garnish (optional)
In a large pitcher or bowl, combine the green tea, cucumber puree, mint, and lime juice. Sweeten to taste, if desired. Cover the pitcher and chill the mixture for several hours.
Strain and discard the mint and cucumber, if desired. Add ice to each glass. Garnish the rim with sliced and mint leaves. 

Fresh, sweet mangos, snow peas, red pepper, loads of fresh herbs are combined with a delicious creamy sesame ginger dressing that will be a mainstay in your fridge for a quick lunch or picnic. 
  • 8 ounces rice noodles
  • 2 yellow mangos (or 1 globe mango, diced)
  • 1 red pepper (thinly sliced)
  • 2 cups snow peas (cut into bite-sized pieces)
  • 2 cups cabbage (thinly sliced)
  • ¼ cup EACH: chopped cilantro, mint, and Thai basil (see notes)
  • ¼ cup cashews or peanuts (we love wasabi or spicy cashews)

Sesame Ginger Dressing
  • ¼ cup avocado oil
  • 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce (gluten-free, if needed)
  • 2 tablespoons EACH: tahini and honey (can sub maple syrup)
  • 1 tablespoon finely minced ginger
  • 2 cloves garlic (minced)
  • ½ teaspoon salt

  • Cook the rice noodles according to the package directions. Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.
  • In a small bowl, whisk the dressing ingredients until well combined.   
  • Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together.
  • Add 2 mangos, red pepper, snow peas, cabbage, chopped cilantro, mint, and Thai basil plus ¼ cup cashews or peanuts for crunch!

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