We are in the “dog days” of summer. August is traditionally hot everywhere and heating up the kitchen is to be avoided! Here are some quick, easy recipes to keep the kitchen and you cool….but well nourished.
Salmon with Balsamic Sauce
Look for wild or sustainably raised salmon.
- 1 lb. of salmon filets
- 1/4 teaspoon fresh, ground pepper
- 1 teaspoon fresh, minced rosemary
- 1/2 cup orange marmalade
- 1/3 cup balsamic vinegar
- 1/2 cup thinly sliced red onion
Grill salmon (or broil). While cooking place all other ingredients in saucepan and simmer until reduced to 1/2 cup. Pour over salmon.
A great side dish that’s fast and easy is “Seeds of Change” pre-cooked organic rice (found near the rice) and sliced tomatoes topped with feta cheese, olive oil and fresh basil.
Shrimp, Avocado and Spinach Salad
Look for wild gulf shrimp or sustainably raised shrimp. Shrimp is loaded with iodine, a mineral that has been shown to be deficient in many cancer patients.
- 1 lb of fresh shrimp, deveined, peeled and cooked
- 1 container of organic spinach leaves
- 1 avocado, sliced
- 1/2 red onion, sliced thin
- 2 hard boiled eggs, chopped
- 2 Tablespoons roasted sunflower seeds
- 1 cup crumbled feta cheese
- 2 teaspoons sugar
- 1 teaspoon Tarragon, crumbled
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/3 cup red wine vinegar
- 1/3 cup extra virgin olive oil
Combine all dressing ingredients together. Combine spinach, shrimp, onion, and sunflower seeds together. Top with avocado, eggs and feta cheese. Drizzle dressing over all.
You can use shrimp, beef or chicken for these. Cook your meat on separate skewers as it will take longer than the vegetables.
Vegetable Kabobs with Cumin Butter
You can get creative with vegetables, here are some ideas
- Yellow squash
- Red onion
- Red/green peppers
Melt butter and add all other ingredients. Brush on vegetables before, during and after grilling. Serve on the side to dip!
- 6 Tablespoons grass-fed butter
- 1/2 teaspoon of cumin
- 1/4 teaspoon dried pepper flakes
- 1/4 teaspoon of salt (unless you are using salted butter)
- 1/4 teaspoon pepper
- 2 Tablespoons cilantro, chopped
While you are chopping the veggies cook the rice, and “press” the Tofu.
I buy “sprouted Tofu” when I can find it, but you always want to buy organic, firm tofu. You can also buy pre-cooked, organic “Seeds of Change” rice in a packet for an even quicker meal.
- 1 block of organic, firm tofu, pressed – slice it in 1/2 inch slices and place on at least 3 sheets of paper towel. Top with 3 more sheets and lay something heavy on top, like a cast iron fry pan. Press for at least 10 minutes.
- 1/2 head of organic broccoli, cut into small flowerets
- 1 onion, sliced
- 2 organic carrots, diced
- 1 bunch of organic spinach or kale
- 1/2 bunch of asparagus, sliced into 1” pieces
- 2 Tablespoons coconut oil or avocado oil
- 1/2 cup chopped peanuts
- 1 bottle of Peanut Sauce
- 1 cup brown rice
- 2 cups of water
Place water in saucepan and bring to a boil. Add 1 cup brown rice, simmer with lid off until all the water is gone.
Cut tofu into 1” squares
In large fry pan heat oil and add broccoli, onion, carrots and asparagus. Stir-fry until just barely tender (put a lid on to make it faster). Add in spinach or kale and tofu, cook until greens are wilted.
Put 1 serving of rice in bowl and top with vegetable/tofu mixture, peanut sauce and chopped peanuts.
Trail Mix Cookies
Sometimes we just want a “sweet treat!” These cookies are loaded with seeds which are high in protein, essential fats, vitamins and minerals. They freeze well (according to a friend of mine), this makes a lot…. and you can even eat them for breakfast they are so healthy!
- 4 Tablespoons pumpkin seeds
- 1/2 cup ground flax seeds
- 4 Tablespoons raw sunflower seeds
- 4 Tablespoons sesame seeds
- 1/2 cup unbleached flour (or a gluten free flour mix)
- 1 cup oats
- 1 cup oat flour (just grind oats in blender or food processor)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup raisins or dried cranberries
- 1/2 cup honey
- 2 eggs
- 1/2 cup chocolate chips (or dark chocolate chips)
- 1/2 cup melted grass-fed butter
Mix pumpkin seeds, sunflower seeds and sesame seeds together. Toast until lightly brown (watch closely!) Cool. Mix all dry ingredients together in large bowl. Mix wet ingredients together in separate bowl. Add wet to dry ingredients and mix well and add in chocolate chips.
Place on greased cookie sheet and bake at 350 for approximately 13 minutes. Check cookies by gently pushing down on them. They should have a little “give”, do not over-cook, they will get dry.