Tag Archives: easy

Chickpea Salad with Golden Beets and Mint

This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!

beet and chickpea salad

Ingredients:

Golden beets, 2

Chickpeas, 1 can

Mint

Curry Powder, 2 tsp

Pomegranate Vinegar or Lemon, 1 tsp

Olive Oil, 2 Tbsp (one for roasting, one for salad)

Salt and Pepper

1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.

2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.

3. Add curry powder, vinegar, olive oil then salt and pepper to taste.

4. Mix until well combined. Can be served immediately or good for several days in the fridge.

This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.

Summer (Don’t Go!) Salad

Everyone celebrates Labor Day as the ‘end of summer’. Why would we celebrate summer ending?!?! Anyway, this salad honors garden fresh veggies, warm sun, and pool parties! Enjoy πŸ™‚

summer salad

Ingredients:

Zucchini

Cherry Tomatoes, heirloom

Corn, fresh off cob

Red Pepper

Green Pepper

Basil, fresh, torn

Jalapeno, 1/2 diced

Red Vinegar

Olive Oil

Salt

1. Chop vegetables, add vinegar, oil, and salt.

2. Mix to combine and serve.

Β 

Kale Salad with Roasted Sweet Potatoes

I made this for a picnic and the bowl was empty before I even got some! Enough said. Note to self: make this again!

kale salad with sweet potato

Ingredients:

Kale

Lemon, zest and juice

Agave

Ginger, grated

Apple, diced

Red onion, diced

Red Pepper, diced

Yellow Pepper, diced

Hemp Hearts

Sweet Potato

Chilli Powder

Coconut Oil

1. Roast sweet potatoes with coconut oil and chilli powder.

2. Make lemon vinaigrette with red onion, lemon, agave, salt and pepper, and ginger.

3. Massage kale with lemon vinaigrette.

4. Add diced vegetables to kale, once sweet potatoes are cooled, add to salad.

5. Sprinkle with hemp hearts and toss to combine then…EAT!

*You can chill before serving but serve room temperature for best flavor. I think this should be eaten within a day of making it.

Β 

Add It!: Drying Herbs

A summer bounty of herbs is a good time to look out for your future self and dry your fresh herbs so you have flavor to last you through the winter. Why pay for it when you can easily do it on your own?! Go ahead with your money-saving self! πŸ˜€ I used Thai Basil but the same applies for any of your favorites: mint, thyme, rosemary, basil, oregano, marjoram, tarragon, chives etc….

A simple 4-steps will have you all set for winter cooking!

Step 1: Wash herbs and pat dry.

Step 2: Lay herbs on baking sheet (preferably lined with Silpat or parchment paper).

drying thai basil

Step 3: Set oven to 200 F and “cook” herbs for 45-60 minutes.

dried herbs

Step 4: Remove herbs, allow to cool, then store for future use.

dried basil

Yes, it IS that easy!

Grilled Tomato Soup

grilled tomato soup with tarragon

Say NO to canned soup! This soup is easy to make and perfectly delicious as it combines the flavors of summer with the char of the grill. Try it!

Ingredients:

10-12 Tomatoes

1 Onion

4 cloves Garlic

1 Jalapeno

2-4 tsp Salt

2-3 Tb. Tarragon

1 + cups Water

Lemon Zest, to finish

1. Rinse tomatoes and put on a vegetable grilling tray. If you don’t have one, order NOW…trust me!

grilled tomato soup

2. Grill tomatoes, onion, garlic, and jalapeno until nicely charred.

grilled tomato

3. Remove grilled items and put in a soup pot. I mashed the tomatoes, garlic, and jalapeno with a fork first then added in the onion before blending with my hand blender.

4. Add some water to your desired consistency, probably 1 cup.

5. Complement with fresh garden tarragon (thyme, basil, rosemary, oregano would also work) and fresh lemon zest.

6. Serve hot or room temperature. This is also a great base for a gazpacho.

Β 

Carrot Salad with Cumin

carrotcuminsalad

This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use myΒ julienne peeler and fresh herbs from the garden πŸ˜€ Definitely add this one to your repertoire!

Ingredients:

Carrots

Shallot/Red Onion

Cumin Seeds, toasted then hand ground

Lemon, zest and juice

Honey

Olive Oil

Salt and Pepper

Cilantro, fresh

Mint, fresh

Parsley (flat leaf), fresh

1. Peel carrots.

2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.

3. Carefully toast cumin seeds then grind to a mixed powder–theΒ mortar and pestle is always fun! Add cumin to the vinaigrette.

4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.

5. This can sit for up to 3 days…you want the crunchy carrot texture!

*This recipe was inspired by Shutterbean via Jamie Oliver.

Mango-Banana Lassi Smoothie

I was soooo excited by how this turned out! This smoothie is a perfect way to start your day because it is delicious, satisfying, and offers many health benefits, including:

Mango: Antioxidants, fiber, pectin, vitamin C, lowers cholesterol, vitamin A, vitamin E, normalizes insulin levels …..

Lemon: Alkanizes the body, vitamin C, liver stimulant, citric acid, antibacterial properties, contains anti-cancer compounds …

Banana: Potassium, fiber, vitamin B6, vitamin C, magnesium, manganese, natural energy boost, tryptophan (betters your mood and reduces stress)…

Turmeric: Anti-inflamatory, support healthy joint function, promotes radiant skin, improves digestion…

mangolassi

Ingredients:

1 Mango

1 Lemon, juice

1 tsp. turmeric

1 cup milk (almond/coconut/hemp/cow–follow your preference)

1 frozen banana (Note: always keep a bag in the freezer!)

1. Mash mango pulp, lemon juice, and turmeric into a paste of sorts. (I prepared this in the evening to use for my morning smoothie…can be made and used immediately). FYI: This makes about 1 cup of mango paste so keep in a sealed container in the fridge.

2. Add 1-2 Tbsp mango paste to a blender with 1 cup of milk and the frozen banana.

3. Blend until a smooth and creamy consistency.

4. Pour in a glass and mmmm!

Corn-Pineapple Relish

Relish/Salsa/Salad…the name doesn’t matter: TRY IT!

corn pineapple relish

Ingredients:

2 Corn, fresh off of the cob

1/3 cup + Pineapple, finely diced

2 Scallions

1 Red pepper, small

Oregano, fresh, chopped

Salt and Pepper

1-2 tsp Red Wine Vinegar

1. Take corn off of the cob and add to a bowl with the chopped pineapple, scallions, and diced red pepper.

2. Add fresh oregano, vinegar, and salt and pepper to taste.

3. Mix to combine.

Serve on Gazpacho, on a taco, or enjoy on its own!

Tomato-Corn Gazpacho

Follow-up on Summer in a bowl Salad:

… It was such a great idea that I had to try it!

gazpacho

Ingredients:

See earlier post for Summer in a Bowl Salad

1. After combining all ingredients, simply blend to a soup consistency and serve cool/room temperature.

This would be perfectly paired with some Corn-Pineapple Relish and crusty bread for a light dinner!

Mint-Honey-Lemon Iced Tea

Mint. Lemon. Honey. Water. Yes, it’s that easy!

This is a perfect summer/anytime drink. The mint is refreshing and the lemon adds a slight tang to make it interesting.

mint
Fresh mint leaves steeping in boiled water.

mintlemondade

Ingredients:

Mint

Water

Honey (Agave/Coconut Sugar are welcome substitutes)

Lemon

Ice

1. BringΒ  4 cups of water to a boil.Β  Meanwhile, wash fresh mint in cool water.

2. Once water comes to a boil, add mint and a couple of tablespoons of honey, to your liking.

3. Allow mint to steep in the water until they turn from bright green to a dark shade. Remove leaves.

4. Squeeze a lemon into the water then add cold water and ice to dilute the mixture.

I found that making a ‘concentrate’ of the mint-honey-lemon allowed me better control of the flavor…and it chills faster so you can drink it sooner! Yesssyummmm!