No-cook summer recipes

Summer is the perfect time to try out new recipes to share with friends and family. Sheree Clark, founder of Fork in the Road, specializes in recipes that don't require cooking. She works to inspire audiences to live a healthy lifestyle by sharing recipes and tips, profiling food producers, lifestyle experts and more. Plus, all of her recipes are free of gluten, added sugar and dairy.

The Raspberry Cheesecake Smoothie

High in fiber, nutrition and flavor, raspberries are also low in calories. Using fresh dates as a sweetener adds extra nutrition to this satisfying smoothie.

How to make:

2 Cups almond milk

1 cup raspberries, fresh or frozen

2 ripe bananas, frozen

2 tablespoons cashews

3 dates, pitted

Combine first five ingredients in a blender until smooth optional – top with raspberries and crushed almond slices. Makes 2 servings.

Feeling Blue? Try no-cook blueberry cobbler]

An Easy Asian carrot cabbage salad:

This simple-to-make salad has big, as well as lots of fiber and nutrition.

How to make:

1 pound carrots, tops removed

1 small head red cabbage, cored

½ cup sesame seeds, as garnish

Dressing

1/3 cup extra virgin olive oil

1/3 cup fresh lemon juice

1/3 cup soy sauce or Tamari

1 – 2 cloves minced garlic, to taste

½ - teaspoon ginger powder, to taste

Shred carrots and cabbage in food processor, using shredding blade. Place shredded vegetables in a large bowl. In a blender, combine dressing ingredients (you may also whisk ingredients together). Immediately before serving, shake dressing well and toss with shredded vegetables. Start with half the dressing and adjust to taste, adding more as needed. Top with sesame seeds. Makes 6-8 servings.

Want more summer recipes?

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This article is part of the "Here's to a Future of Better Health" series, brought to you by Wellmark Blue Cross Blue Shield.