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Nice Melons (7/30/11)

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Watermelon Gazpacho

Serves 4-6

  • 6 cups finely-diced seedless watermelon (about a 4 lb melon)
  • 1 medium cucumber, peeled, seeded and finely diced
  • 1 jalepeno pepper, cored, seeded, and finely diced
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped flat-leaf parsley
  • 2 Tablespoons minced shallot
  • 2 Tablespoons rice-wine vinegar
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons extra-virgin olive oil
  • sea salt to taste

Puree 5 cups watermelon in blender or food processor until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and all remaining ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour.  Season to taste with more salt and lime juice if needed, garnish with mint leaves and serve.

Don’t Forget the Fat! (7/23/11)

with guest Stuart Tomc
National Educator for Nordic Naturals

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‘Positive’ Pizza with Flaxseed Crust and Spinach Pesto

  • 1 Tablespoon honey or other liquid sweetener
  • 2 ¼ teaspoons or 1 package active dry yeast
  • 1 3/4 cups whole-wheat flour (plus more for kneading)
  • 1/2 cup ground flaxseed
  • 1 teaspoon salt

In a small bowl, mix honey with 1 cup warm water. Sprinkle yeast on top. Let sit 10 minutes until foamy. In large bowl, mix together flour, ground flaxseed and salt. Add yeast mixture and mix until all flour is incorporated.  Knead for approximately five minutes. Cover and let dough rest and rise 20-30 minutes. Shape dough by rolling or using your hands and place it on a pizza stone or pan. Bake in 350 degree oven for 5-10 minutes.

Meanwhile, prepare the pesto:

  • 2 cups spinach leaves
  • 1 cup basil leaves
  • 1/2 cup hempseeds
  • 3 garlic cloves, peeled
  • 1/4 teaspoon sea salt and a pinch of pepper
  • 2-3 Tablespoons olive oil

Place all ingredients but olive oil into a food processor and combine well, scraping the sides as needed. With the motor running, drizzle in the oil through top tube one tablespoon at a time until everything is smooth but not oily. Spread desired amount on pizza crust and top with your choice of ingredients.  Bake for another 10-15 minutes or until crust is brown on the bottom and toppings are cooked.


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Lettuce Entertain You! (7/16/11)

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Grilled Romaine Lettuce

  • 2 tablespoons olive oil
  • 1 head romaine lettuce, washed and sliced in half
  • Salt and freshly ground black pepper
  • 2 tablespoons balsamic vinegar

Prepare the grill (medium-high heat). Drizzle 1 tablespoon of oil over the romaine, then sprinkle with salt and pepper. Grill the lettuce halves until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar and serve.

 

Hot Fun in the Summer! (7/9/11)

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Raw Corn Chowder

  • 2 1/2 cups almond milk
  • 5 ears corn, corn cut off cob
  • 1 avocado
  • 1/2 teaspoon sea salt
  • 1/2 lemon, juiced
  • chives, chopped for garnish

Reserve about 1 ear of cut off corn kernels. Blend remaining ingredients in a high speed blender until smooth and creamy. Remove to a serving bowl, stir in reserved corn and serve garnished with chives.

Kale Smoothies

Coconut water is packed with electrolytes and kale is loaded with antioxidants making this smoothie a perfect summer pick me up!

  • 1 1/2 cups coconut water
  • 2 lacinato or dinosaur kale leaves, stems removed and chopped roughly
  • 1 frozen banana
  • 1/2 cup fruit of choice, fresh or frozen

Scoop protein powder (if desired)
Blend all ingredients together in a blender until smooth and creamy.

Strawberry/ Chocolate Ice Cream

  • 1 frozen banana, chopped
  • 1/2 cup sliced strawberries
  • 1 Tablespoon cashew butter
  • 1/2 Tablespoon agave nectar or stevia
  • 1 tablespoon cocoa powder
  • 1 dash sea salt
  • 1 teaspoon vanilla

Process all ingredients in food processor until combined into a smooth consistency. Allow to set in freezer until firm.

Healthy BBQ (7/2/11)

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