|
|
This is a protein packed summer salad:
1 ½ cup lentils, preferably organic French green lentils
½ large onion diced
2 carrots, diagonally sliced
½ red pepper, finely diced
½ to 1 cucumber finely diced
¼ cup finely chopped parsley
2 Tbs. Hijiki
Toasted sesame oil
Seasoned rice vinegar
Rice vinegar
Grated ginger
Salt and Pepper sauce to taste
Rinse lentils, place in a heavy sauce pan and add water to cover lentil by about an inch. (Add a half of a piece of Kombu if you have it.) Bring the lentil to a boil and then turn down and let them simmer. Test after about 45 min to an hour. When the lentils are nearly finished add salt to taste and let the lentils finish cooking.
Mix the hijiki with 1 Tbsp. toasted sesame oil, 1 Tbsp. seasoned rice vinegar, and 1 Tbsp. hot water and allow to soften while the lentils are cooking.
Sauté the onions until soft. Add the carrots and sauté with the onions.
Allow the lentils to cool slightly, add the sautéed onions, carrots, peppers, cucumbers, parsley, and hijiki with its dressing.
Make a little additional dressing with 1 Tbs. Toasted sesame oil, 2 Tbs. rice vinegar, ½ teas. Grated ginger….Add dressing as needed for taste. Adjust seasoning with salt and pepper sauce.
Enjoy!!
Anne Woodhouse
1 Tbl. Extra-virgin olive oil.
1-1.5 pounds Kale, ribs removed & coarsely chopped
1 cup vegetable broth
3 cloves Garlic
1 tsp. Ground coriander
½ tsp. Ground cumin
¼ tsp. Garam masala
¼ tsp. Salt
15 ounces chickpeas, rinsed
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring until fragrant. Add chickpeas, broth and spices cook for 1 minute. Toss Kale in and stir to coat. Cook for 1-2 minutes until Kale is bright green. Remove from heat.
Makes 4 servings, about ¾ cup each.
1 lb salmon filet
4 tsp dill weed
4 tsp parsley
Olive oil
Salt
Pepper
Fire up the grill! This recipe is super easy and can be served fresh off the grill or a cold dish.
Take your fish out of the fridge beforehand so that it has a chance to reach room temperature. Make sure that the cut of fish is suitable size for grilling. If you are using a whole salmon make 2 or 3 slashes in each side to speed up the cooking.
Mix pepper, dill, parsley and oil together and brush over fish. Save the salt for after you cook the salmon, as it will draw out moisture if you salt it before cooking. Grill thoroughly about 10-15 min for medium filet. Try to keep from moving the salmon too much to prevent sticking.
This salad is delightful on a summer day, boasting vibrant color and taste. Arugula is also a fabulous source of calcium. As the season gets hotter the arugula will become leggy, reseed them now for a late summer and early autumn harvest.
1/2 c. chopped walnuts
4 cups baby arugula or torn arugula
2 cups strawberries, sliced
Ground pepper
Salt
2 T. balsalmic vinegar
1 T. extra virgin olive oil
Fresh goat cheese
Toast walnuts in dry skillet over medium heat until light brown and fragrant. Toss arugula with strawberries, oil and vinegar, add in walnuts and goat cheese. Season to taste. Enjoy.
Contributed by April Crowell
Just in time for July 4th picnic!
1 pound medium red potatoes, scrubbed
Salt, to taste
2 tablespoons balsamic vinegar
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup chopped scallions
1 tablespoon chopped fresh dill
Boil potatoes in salted water in a saucepan until tender, about 20 minutes. Drain and let stand until cool enough to handle. Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices. Place in a serving bowl.
Sprinkle the potatoes with balsamic vinegar, white-wine vinegar and oil, tossing gently to coat. Add red and green bell peppers, scallions, dill and pepper and toss gently to mix. Taste and adjust seasonings. Serve at room temperature.
Eating Well Magazine
Here’s a few tips to help keep you cool this summer
Occassionally, we spend too much time in the sun, or the season changes so rapidly that we have problems adapting. Here are some simple tips to use when Summer heat invades.
Get out of the sun, and cool off—but not too much! Excessive cold will contract the pores and stop sweat—keeping heat locked in the body.
Reduce your activity.
Include the foods listed in Expanding into Summer’s Light.
Drink plenty of water. Again, avoid excessively cold drinks as they will chill you too rapidly and stop sweating and damage the tissues.
Avoid heavy foods like nuts, dairy, fried, meat and sweets that will stagnate the qi in the body.
If you aren’t sweating use mild pungent foods gently to start sweat: cayenne, cinnamon, curry, pepper, etc.
Come in for a treatment. Acupuncture and Amma Therapy are excellent ways to help the body regulate and adjust to the changing season.
contributed by April Crowell
Balsam and pepper, apple and ginger,
Many tastes their names have lent,
While spear describes the leafy finger.
In such a bunch of jolly herbs
Why is none named merriment?
I know Spring is around the corner when mints start to appear in the garden. Mint is abundant in the Spring and with good reason, their medicinal properties are numerous and particularly beneficial to many Spring maladies. Use them in teas to help lift the spirit, counter allergies and sinus congestion, aid digestion and help calm aggression and tempers that often arise with the season.
Pea soup? Oh, yes! Peas are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively soup! For additional color garnish with fresh chive blossom.
Minted Pea Soup
¾ c. diced onion
¾ c. diced leek
½ c. chopped scallions
2 T. olive oil
1 T. minced garlic
2 ½ c. peas (fresh is best!)
5 c. vegetable stock
½ c. chopped chives
2 T. chopped fresh mint
Salt and pepper to taste
In large sauce pan sauté onions, leek and scallions in olive oil until onions are translucent. Add garlic and peas and sauté for 2 more minutes. Add stock and bring to a boil. Reduce heat and simmer for30 minutes.
Add chives and mint and cook for 5 minutes. Remove from heat and transfer to blender (or use immersion blender) puree until smooth. Add salt and pepper to taste and garnish with fresh chives.
Contributed by April Crowell
2 cups Arugula (chopped if adult leaves)
3 cups Red Chard, chopped
1 large grapefruit or 4-6 oz of mandarin oranges
1/3 cup toasted almonds, slivered
1 small onion (red or yellow), slivered
Top with Raspberry/walnut vinaigrette and enjoy!
This time of year, I find my garden is abundant with herbs, if not overrun. One of my favorites is lemon balm. It’s delightfully refreshing scent lifts the spirit, calms anxieties, aids digestion and is simply delicious. This wonderful cake is fantastic with a light tea and fresh fruits.
Lemon Herbed Tea Cake
¾ c. milk
1 T. finely chopped fresh lemon balm*
1 T. finely chopped fresh lemon thyme*
2 c. all purpose flour OR ½ c. coconut flour (coconut flour is denser and very absorbent so you would use less
1 ½ t. baking powder
¼ t. salt
6 T. butter at room temp
1 c. organic sugar
2 eggs
*If you don’t have lemon balm and lemon thyme substitute 2 T. lemon zest.
Butter a 9x5x3 inch loaf pan. Preheat oven to 325°. Heat the milk with the chopped herbs until just warmed-don’t scald the milk. Remove from heat and allow mixture to cool.
Mix the flower, baking powder, and salt together in a bowl. Cream the butter in separate bowl and gradually add in the eggs one at a time. Add the flour mixture alternately with the herbed milk mixture. Mix until batter is just blended.
Bake for about 50 min. or until a toothpick inserted in the center comes out clean. Remove from pan and place on wire rack. Pour lemon glaze over the bread while still warm. Decorate with sprigs of lemon thyme and lemon balm.
Lemon Glaze
½ c. lemon, apricot or orange marmalade.
Water.
Heat marmalade over medium heat add just enough water to make mixture pourable but not runny. Pour over warm tea cake. Enjoy!
contributed by April Crowell
*Arugula & Strawberry Salad*
Arugula is high in calcium**
1/2 c. chopped walnuts
4 cups baby arugula or torn arugula
2 cups strawberries, sliced
Ground pepper
Salt
2 T. balsalmic vinegar
1 T. extra virgin olive oil
Fresh goat cheese
Toast walnuts in dry skillet over medium heat until light brown and fragrant. Toss arugula with strawberries, oil and vinegar, add in walnuts and goat cheese. Season to taste. Enjoy.
*Rubbed Kale Salad*
Kale is a nutritional powerhouse. It doesn’t have to stay in winter soups or baked dishes—here is a way to eat kale’s tough leaves raw.
1 bunch kale
1/2 bunch leaf lettuce, washed
1/2 bunch parsley
1 green apple, diced
2 T. olive oil
1/2 cup dried cranberries
1/2 cup pumpkin seeds
Asian Sesame dressing
Wash and trim kale in a sink of warm water. Gently rip, tear or cut the leaves into small pieces. Remove any heavy stems. Shake off excess water and then roll kale in a clean towel. Place in a bowl with olive oil. Gently massage or rub the oil into the kale until it begins to soften and break down and become limp—10-15 minutes. Think happy thoughts. Mix kale with the rest of ingredients and toss with dressing.
Enjoy! April
|
|
Loading...