The time of year when gardens are exploding has finally arrived! I don’t know about you, but my counters and fridge are full of tomatoes, cucumbers, zucchini, and bell peppers are slowly making their way in too. While I love being the friend who happily gives away her excess loot, sometimes it’s nice to take advantage of my bounty and try a new recipe. This Israeli Salad sounds right up my alley! Especially since with all of this Annapolis rain, my parsley is taking over!
4 Roma tomatoes, diced (2 cups)
2 Persian cucumbers or ½ English cucumber, diced (1 ⅓ cups)
½ yellow bell pepper, diced (⅔ cup)
⅔ cup chopped Italian parsley
3 Tbs. chopped green onion
2 tsp. olive oil
2 tsp. lemon juice
Toss all ingredients in a large bowl, and season with salt and pepper to taste. For the best flavor, let rest for 20-30 minutes before serving.
Recipe and photo credit: http://www.vegetariantimes.com
Posted in Health & Wellness, Meatless Monday, Recipes, Summer, Uncategorized
Tagged gluten free, healthy, nutrition, plant based, recipe, Vegan, wellness
Did you know that the month of July is National Blueberry Month? With blueberry season in full force and lasting till the end of August now is the time to take advantage of this wonderful blue gem. And when I say gem, I mean it – most of the power found in these little berries come from it’s deep rich color. That deep-blue hue is a by-product of flavonoids — natural compounds that protect the brain’s memory-carrying cells (neurons) from the damaging effects of oxidation and inflammation. Since blueberries are one of the best sources of flavonoids you can find, it’s no surprise that this superfood has been shown to help preserve memory function. Blueberries also have a high water content helping to keep you, your cells and skin hydrated during this sticky summer month. Keep yourself hydrated this morning with a Blueberry Dream Smoothie…it will definitely leave you wanting more berries!
Blueberry Dream Smoothie
1 cup blueberries
1 cup almond milk
2 teaspoons raw cacao powder or carob powder
1 tablespoon flaxseed
Blend until smooth and enjoy.
Nutrition Source: Joy Bauer
Memorial Day is just a few short days away and whether or not you’re hosting a party or just celebrating at home with family, menu planning is in full force! These grilled stuffed tomatoes would make a lovely, light addition to any menu and are especially nice in place of the typical heavy mayonnaise-laden BBQ fare like pasta salad or coleslaw. Serve with a big garden-fresh salad and a protein of your choice and you’ve got a refreshing menu that won’t leave you with regrets come Tuesday. Enjoy!
1 box (6 ounces) roasted garlic with olive oil-couscous mix, divided
4 tablespoons olive oil (preferably extra-virgin), divided
1/2 cup prechopped onion, minced
6 large ripe but firm tomatoes (10 ounces each; about 4 3/4 pounds total)
1 can (15 ounces) cannellini beans, rinsed and drained
2 tablespoons chopped fresh parsley
1 1/2 teaspoons italian seasoning
Preheat the grill. Coat a 9″ x 6″ disposable foil pan with cooking spray. Measure 1/2 cup of the couscous and 1 tablespoon of the seasoning packet from the mix. Set aside. Store the remaining couscous and seasoning packet for another dish.
In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook for 3 minutes, or until the onion is softened. Meanwhile, cut 1/4″ slices from the tomato tops. Discard the tops. With a serrated knife or spoon, scoop out the tomato flesh, leaving 1/4″-thick walls. Set aside. Finely chop the tomato flesh. Add to the onion along with the beans, parsley, Italian seasoning, pepper, and the reserved couscous and seasoning. Stir to combine. Spoon into the reserved tomato shells, mounding slightly. Spoon any extra stuffing into the base of the pan. Drizzle with the remaining 2 tablespoons of oil. Cover with aluminum foil.
Place on the grill away from direct heat. Grill, rotating the pan occasionally, for about 45 minutes, or until the tomatoes are tender and the tops are golden. Allow to stand for 20 minutes.
Stay warm, cozy and nourished this holiday season with a bowl of delicious homemade granola. It even makes a perfect DIY stocking stuffer for all the foodies in your family.
Nutty Cranberry Maple Granola
* Recipe adapted from Beatrice Peltre’s, La Tartine Gourmande.
– 4 cups rolled oats
– 1/3 cup pumpkin seeds
– 1/3 cup sunflower seeds
– ½ cup pecans, lightly chopped
– ½ cup slivered almonds
– 1/3 cup sesame seeds
– 1 cup walnuts, lightly chopped
– ½ cup water
– ½ cup maple syrup
– 1/3 cup coconut sugar
– 1 tablespoon vanilla extract
– ½ teaspoon sea salt
– ¼ cup extra virgin olive oil
– ½ teaspoon cinnamon
– 1 cup dried cranberries
Preheat oven to 350 degrees. Cover a baking sheet with parchment paper; set aside. In a large bowl, mix the rolled oats with nuts and seeds; set aside. In a pot, heat the water, maple syrup, sugar, vanilla, sea salt, and oil over low heat. Allow for all ingredients to simmer until the sugar is dissolved. Add the wet ingredients to the dry ones and mix. Spread the mixture evenly on the baking sheet and bake for 45-50 minutes, until the granola is golden brown. Stir occasionally to make sure the granola cooks evenly. Remove from the oven, transfer to a large bowl; while granola is still warm add cinnamon and cranberries and mix well. Let cool to room temperature before jarring. Granola will keep for up to 4 weeks stored in an airtight container.