With summer in the air, we are all looking for ways to make the most of it from our own patio. A traditional at-home BBQ is the perfect way to soak up the sun and get adventurous with food!

Here are some recipes from Registered Holistic Nutritionist, Meg De Jong, to help spice up your backyard cookout with a healthy twist using Organika’s Veggie Broth:

Heavenly Hummus


1 cup chickpeas (or 1 can, rinsed and drained)

1 clove garlic

2.5 Tsp. Organika Veggie Broth powder

½ tsp sea salt

Juice of half a lemon

2 Tbsp. tahini

2 Tbsp. olive oil

1 Tbsp. Organika Coconut Sauce

2-4 Tbsp. water (start with only 2 Tbsp.)


Place all ingredients into a food processor or blender, starting with only 2 Tbsp. of the water

Begin to mix on medium-high

Add the additional 2 Tbsp. of water if needed

Blend until you reach a smooth and creamy texture

Serve aside crackers, cut up veg, on top of toast or roasted yams

Creamy Carrot Yam Soup 

Serves: 4


1 Tbsp. coconut oil

1 medium onion, chopped

1 clove garlic 

1 inch piece of ginger 

½ tsp cumin

½ tsp curry powder

½ tsp turmeric 

½ tsp sea salt

½ tsp black pepper

2.5 Tsp. Organika Veggie Broth powder

2 cups chopped carrots

2 cups chopped yams 

4 cups water (plus more for blending)


Heat 1 tbsp of coconut oil in a large soup pan

Add the onion, garlic (minced), ginger (skin on, and minced)

Once the onions begin to lightly brown, add spices and veggie broth powder

Add 4 cups of water to the soup pan. Keep on high heat with the lid on until the liquid comes to a boil

Next, add the chopped carrots and yams to the pot

Once the mixture comes to a steady boil, reduce heat to minimum and let simmer with the lid slightly ajar. Allow it to simmer until the veggies are nice and tender (test by poking them with a fork). This should take a minimum of 20 minutes. 

Once the veggies are nice and tender, remove from heat and allow the mixture to cool enough to blend

Place the soup mixture in a blender and mix until it reaches a smooth and creamy consistency. You can do this in a couple of batches. BE CAREFUL to ensure the soup is not too hot before you blend it!

Once the soup is fully blended to your liking, re-heat if needed and then scoop into serving bowls

Top with fresh herbs and a drizzle of coconut yogurt if you desire

Perfect Popcorn 


1 cup popcorn kernels

1 Tbsp. coconut oil

2.5 Tsp. Organika Veggie Broth powder

1 Tbsp. Nutritional yeast

1 tsp sea salt 

2 tsp sesame seeds 


Heat the oil in a medium-sized pan on the stovetop, at low heat, until the oil just begins to melt

Just as the oil is fully melted, add your popcorn kernels and place the lid on the pot. Turn the burner to medium-high heat

Consistently “shift” the pan on top of the stovetop, ensuring none of the kernels burn on the bottom of the pan

As you hear kernels beginning to pop, continue to shake the pan from side to side, still keeping it on the stovetop element

Once the popping slows down, remove the saucepan from the heat and allow the remaining popcorn kernels to pop, keeping the lid on the pan

Once the popping comes to an end, remove the lid of the pan and add the veggie broth powder, nutritional yeast, and sea salt

Place the popped popcorn in a large serving bowl and sprinkle with sesame seeds on top!