If you have trouble eating enough vegetables, try making a green smoothie filled with vitamins, minerals, and fiber. Today’s smoothie has 6 ingredients: nutrient dense greens, lemon juice, freshly grated ginger, pear, celery, and cucumber plus ice water or ice cubes. The vegetables provide chlorophyll and alkaline rich foods which increase red blood cell count, improve circulation, calm inflammation and oxygenate the body.
Summer is the perfect time for a great salad with fresh strawberries. Today I added cashews and fresh green beans for crunchy goodness. It is vegan as written but could be a main course with the addition of cooked chicken breast or shrimp.
This is a simple, fantastic seasoning recipe which will make you give up those packets of seasoning. The flavor is so much richer, and it is such a money saver too. Modify the recipe to fit your taste and spice requirements. Be sure to use fresh spices. Over time, spices will lose their potency and not flavor your food as intended. As a general rule, whole spices will stay fresh for about 4 years, ground spices for about 3 to 4 years and dried leafy herbs for 1 to 3 years. The best way to know if the spices on your shelf are still good is by color and smell. Read More
Last month I discussed pickling asparagus using the traditional canning method. Today let’s do a fast refrigerator pickled vegetable. If you like crispy pickles in the summer, then you are going to love this new take on an old classic. Pickled carrots are absolutely delicious and lend a burst of color to any plate. Because these pickled carrots are refrigerator pickles, they are much simpler to prepare than when using traditional canning, and allow the carrots to maintain just the right amount of crunch. Read More
It’s hot here in Florida; we’ve had temperatures in the 90’s for over a month. I’m in the mood for refreshing and thirst-quenching cold drinks. Today’s recipe is a strawberry-lime infused water. For a sweet drink add a little honey and you’ve got a honeyed strawberry flavor. I love strawberries and so does our bodies. Eating strawberries has been shown to improve heart health, help with blood sugar control and even cancer prevention. They are loaded with vitamins and contain very high levels of antioxidants called polyphenols. Just one serving (approximately 8 strawberries) contains more vitamin C than an orange.
Recently on Facebook, I saw an interesting post about an anti-inflammatory dish, Curried Chickpeas with Tart Cherries. I love cherries including tart cherries. Tart Cherries are little powerhouses fighting inflammation. Most diseases like arthritis and heart disease are inflammatory conditions. Sonia and Alex at A Couple of Cooks, believe that food can be medicine. I agree. Read More
Agua Fresca (Spanish for fresh water) is a light, non-alcoholic drink made from fruits of the season, water, and a sweetener. It is popular throughout Mexico and Central America and is perfect for a hot summer day or your next cookout.
I’m still in love with spring strawberries and today I’m sharing a fruit couscous salad with apples and strawberries, two of my favorite fruits. I’m using organic apples and strawberries with a quick box of couscous. For those you wanting to avoid gluten or wheat, try substituting fluffy brown rice.