July 1, 2012

Summer Cool Down

Try these recipes to cool down and savor summer. They will keep for 5 days in the fridge and can be eaten cold, either separately as a snack or together as a meal.

Fennel Apple Salad               

1 large fennel bulb, thinly sliced (about 2 cups)
½ large green apple, thinly sliced (about ½ cup)
¼ cup lemon juice
2 Tablespoons olive oil
1 Tablespoon chopped fennel fronds
Salt and freshly ground black pepper to taste

Toss together all ingredients in bowl. Let stand 20 minutes. Refreshing!

Artichoke Egg Salad

1 16-oz. jar artichoke hearts packed in water, drained
4 hard-boiled eggs
¼ cup chopped chives
¼ cup chopped fresh celery
¼ cup chopped fresh basil
3 Tablespoons olive oil
3 Tablespoons lemon juice
1 clove garlic, minced
1 teaspoon stone-ground brown mustard
Salt and freshly ground black pepper to taste

Pulse all ingredients in food processor until chunky. Chill at least 30 minutes before serving.


Whole Grain Tabbouleh
3 cups cooked whole grains 
(kamut, spelt berries, quinoa, brown rice - choose your two favorites)
2 cups seeded and diced cherry tomatoes
2 cups peeled, seeded and diced cucumber
1 cup finely chopped fresh parsley
⅓ cup finely chopped fresh mint
2 cloves garlic, minced
4 Tablespoons lemon juice
4 Tablespoons olive oil
Salt and freshly ground black pepper to taste 
In large bowl, combine grains, tomatoes, cucumber, parsley and mint. Drizzle oil and lemon juice over the mixture while you stir. Add salt and pepper.
Serve with goat cheese, feta or almonds if you like.

No comments:

Healthy Eating Program

Need to detox, uncover food allergies, feel nourished & satisfied?

I will tailor your Program to your dietary needs and health goals. Programs include shopping lists, prep/menu plans, recipes, mindfulness, & nutritional recommendations.

Click here to try a FREE sample of the Healthy Eating Program.

Real Time Web Analytics