Blog posts

Red, White and Blue Recipes! 1 pie, 1 Salad & 3 Drinks!

Appetizer Recipes, Dessert Recipes, Food, Fun with Food!, Recipes, Salad Recipes, Smoothie Recipes

Red, White and Blue Recipes! 1 pie, 1 Salad & 3 Drinks!

All-American fun with watermelon and corn! And Pie!

I know most people are focusing on barbequing meat this weekend. Let’s also focus on what will be refreshing, healthy and seasonal.

Don’t forget FUN!

Fourth of July Face Pie! (Serves 8)

FourthofJuly Face Pie

Fourth of July Face Pie! (Serves 8)

Lemon crème recipe, courtesy of Physicians Committee for Responsible Medicine


1 12.3-ounce package reduced-fat, extra-firm silken tofu, crumbled
1/3 cup Grade A (light) maple syrup or agave nectar
3 tablespoons fresh lemon juice
1 tablespoon lemon peel, grated

1 graham cracker crust (optional)

1 pint blueberries

1 large strawberry for face pie


Blend tofu, maple syrup or agave nectar, lemon juice, and lemon peel until very smooth in a blender or food processor (or place in a bowl and use a handheld blender).

Pour into graham cracker crust (or skip it. You can also find healthier versions at health food stores).

Wash and dry blueberries.

Sprinkle blueberries evenly on top of creme. Slice the strawberry from the top down. Take 2 pieces and place them for eyes (with pointed ends facing out); 1 piece for the nose (pointed down); and 2 pieces, facing one another (pointed ends facing out and inside ends touching), for the mouth.


Of course, for a 4th of July pie, you can also use the blueberries and a pint of sliced strawberries to make an American flag design. Place a square of blueberries in the corner. The pie itself can serve as the white stripes in between the red rows of strawberries.

Cover with the top of the graham cracker crust container and put in refrigerator until chilled.

p.s. You can also use this lemon crème in a parfait, with blueberries and strawberries or raspberries on top. This would be especially adorable in the tiny dessert cups that are all the rage now.

Summer Corn and Tomato Salad (Serves 4-6)

Summer Corn Salad


3 cups corn (defrosted frozen, cooked and cut off the stalk or raw if that’s what you’re into!)

1 pint cherry tomatoes, halved

1/2 a large or 1 small avocado, diced

Juice of 1/2 to 1 lemon, to taste

Himalayan pink salt to taste


Mix corn, tomatoes and avocado in a mixing bowl.

Add lemon juice and salt.

Mix gently. Transfer to serving dish if you like.


Watermelon Slurpee (Serves 4)

Watermelon slurpee

Watermelon Slurpee (Serves 4) 


4 cups cubed watermelon, frozen at least 8 hours before you go to make the recipe

2 cups filtered water




Add straw.


Watermelon Slurpee 2

Next Step: Take leftovers and make adorable ice cubes!

Watermelon Ice Cubes

Watermelon Lemonade (Serves 1)


Watermelon Lemonade (Serves 1)


8 oz cold organic lemonade

1 adorable ice cube, made with leftover Watermelon Slurpee (see above) Recipe


Tiny Umbrella


Pour the lemonade into a clear glass

Add the ice cube

Garnish with straw and tiny umbrella

Serve to your delighted and impressed guests!

Watermelon Spritzer (Serves 1)

Watermelon spritzer

Watermelon Spritzer (Serves 1)


8 oz cold seltzer

1 adorable ice cube [stars might be most appropriate for 4th of July], made with leftover Watermelon Slurpee (see above) Recipe


Pour seltzer into a clear glass

Wait until you are serving your guest to pop out the ice cube and put it in the glass. It may start to melt quickly and you want to make sure they get a chance to say, “awww,” and appreciate how cute it is!


Happy 4th of July!

About the author

I make fruits and vegetables come alive for kids and families; You can build a foundation of lifelong healthy habits and attitudes through my Fruit Funshops, Mama's Nights Out, Blog, and Books: The Healthy Mama’s Guide to feeding your family well – Simply and Sanely and its companion cookbook.