Summer Salads and Dressings

Summer is a time of heightened activity, longer days. It's also an opportunity to slow down, nourish ourselves, soak up the sun, and prepare for winter. The more we relax and reduce stress in the summer, the healthier we will remain during the colder months. Try these recipes to strengthen digestion and promote relaxation.

Lemon Garlic Dressing

You will need:

• 1/3 cup olive oil

• 3 tablespoons fresh lemon juice

• 1 small clove garlic, crushed

• ¼ teaspoon each salt and black pepper

Whisk all ingredients together in a small bowl. 

Drizzle over salad. Serves 8.

GET CREATIVE! Add ¼ cup freshly chopped dill.

Red Wine Vinaigrette

You will need:

• 1/3 cup olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• ¼ teaspoon each salt and black pepper

Whisk all ingredients together in a small bowl. 

Drizzle over salad. Serves 8.

GET CREATIVE! Add ¼ cup freshly chopped parsley.

Balsamic Vinaigrette

You will need:

• 1/3 cup olive oil

• 3 tablespoons balsamic vinegar

• ¼ teaspoon tamari or soy sauce

• 1 teaspoon maple syrup

Whisk all ingredients together in a small bowl. 

Drizzle over salad. Serves 8.

GET CREATIVE! Add ¼ cup freshly chopped basil.

Kohlrabi Potato Salad

Kohlrabi is extremely high in protein for a vegetable! It's a digestive aid as well. Enjoy it.

You will need:

• 1 pound potatoes or any kind

• ½ pound kohlrabi

• ¼ cup fresh spinach, chopped

• ⅓ cup roughly chopped dill

• 3 tablespoons mustard

• one batch of lemon garlic salad dressing (see recipe above)

Steam or boil potatoes and kohlrabi in until tender, about 15 minutes.

Drain and place in a serving bowl. Toss with spinach, dill, mustard and salad dressing. 

Serve warm or at room temperature.

GET CREATIVE! Add ¼ cup sunflower seeds.

Corn Salad

Please choose non-GMO corn whenever possible.

You will need:

• ½ cup apple cider vinegar

• ¼ cup olive oil

• Salt and freshly ground black pepper, to taste

• 2 cups fresh peas

• 3 ears corn, husks and silks discarded, kernels sliced from cobs and reserved

• 2 stalks celery, finely chopped

• 1 medium yellow onion, finely chopped

• 1 avocado, chopped

Whisk vinegar, oil, salt, and pepper in a large bowl; set aside.

Bring a 2 quart saucepan of salted water to a boil. Add peas and cook until bright green and tender, 1–2 minutes.

Drain and add to bowl along with remaining ingredients; toss to combine.

Let sit for 30 minutes before serving.

GET CREATIVE! Add ¼ cup crumbled feta cheese.

Vegan Chia Burgers

Summer is drenching Vermont in rain to the point of flooding. Farmers are doing everything possible to secure crops and we are watching puddles turn into pools in our garden. We hope that this damp weather will pass so that plants may flourish once again.

Meanwhile, we are trying to dry the dampness with warming, nourishing foods that still feature summer ingredients.

These chia burgers fit the bill.

Chia, a member of the sage family, has delicious, peppery, edible seeds that are high in protein and fiber.They are a great replacement for eggs and taste delicious in sweet and savory dishes alike.

Corn is a wonderful food for summer. From digestive support to blood sugar balance, it is a healing food as long as it’s not genetically modified. Ask your farmer where they get their seeds and check for the non-GMO label on corn products in the store. Corn fiber supports the growth of friendly bacteria in our large intestine. It is rich in B-complex vitamins and has about 5 grams of protein per cup. Fiber and protein make corn a great food blood sugar control.

Vegan Chia Burgers

You will need:

• 1/2 cup cornmeal (non GMO)

• 1/4 cup chia seeds

• 1/2 teaspoon salt

• 1 medium zucchini, grated

• 1 medium carrot, grated

• 1/3 cup olive oil

Preheat oven to 375 degrees.

Mix all ingredients together.

Oil a cookie sheet with olive or sunflower oil.

Shape dough into patties and flatten each one onto the cookie sheet.

Bake for 15 minutes, cool and enjoy.

They pair well with pesto and grilled chicken or cod.

Coconut Almond Cake With Blueberry Lemon Glaze

Summer is here! Berries are one of my favorite aspects of summer cooking and eating. They are so high in healing plant compounds, low on the glycemic index, and naturally sweet. I take every opportunity to savor them during their short season. This recipe features blueberries, which are high in phytonutrients that reduce inflammation and oxidative stress in the body. They lower triglycerides and protect cells and blood vessels in the heart. Blueberries improve memory, support the nervous system, and balance blood sugar. Try to eat 1 cup of blueberries daily to reap their health benefits.

Coconut Almond Cake

This cake is gluten-free, grain-free, and high in protein. 

You will need:

• 1/2 cup coconut flour

• 1 1/2 cups almond flour

• 1/4 cup shredded coconut (optional)

• 1 teaspoon baking powder

• a pinch of salt

• 1/2 teaspoon nutmeg

• 1 teaspoon cinnamon

• 1 cup milk of any kind

• 4 eggs, beaten

• 1/3 cup maple syrup

• 1/3 cup unsweetened applesauce

• 1/4 cup coconut oil, melted

Preheat oven to 350 degrees. Melt coconut oil in a 9x9 cake pan in the oven.

Mix all the ingredients together in the order listed. Pour the melted coconut oil into the bowl and mix well. Pour batter into cake pan.

Bake for 30 minutes, or until a toothpick comes out clean when inserted.

Blueberry Lemon Glaze

This is truly the icing on the cake!

You will need:

• 2 cups blueberries, fresh or frozen

• 2 tablespoons maple syrup

• 1/2 teaspoon each: cinnamon and cardamom

• a pinch of salt

• zest of 1 lemon

• juice of 1/2 lemon

Mix all ingredients together in a sauce pan and simmer on medium heat for 5 minutes. Cool slightly before pouring it over the cake. Set aside to cool for 15 minutes. It's even more delicious the next day after the glaze soaks into the cake.

Salad Summer

Summer is a wonderful time to combine fresh ingredients and minimal cooking effort to create a delicious meal. Try these salad recipes to nourish and inspire you.

Arugula, Potato and Green Bean Salad

You will need:

• 1/3 cup walnuts

• 2 pounds fingerling potatoes, chopped

• 1/2 pound green beans, trimmed and cut in half

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon coarse salt

• Freshly ground pepper to taste

• 3 tablespoons olive oil

• 4 packed cups arugula

Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to the colander with the potatoes.

Whisk together vinegar, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

Parsley Cilantro Chickpea Salad

For the salad:

• 2 cups cooked chick peas OR one 14 ounce can chickpeas. drained

• 3 tablespoons olive oil

• 1 1/2 teaspoons each: salt, black pepper, allspice, cumin, and cardamon

• 5 packed cups of salad greens

• 2 cups cucumbers, diced (about 1 cucumber)

• 2 cups tomatoes, diced (about 3 medium tomatoes)

• 1/3 cup each of fresh cilantro and Italian parsley. chopped

For the dressing:

• 2 tablespoons apple cider vinegar

• 2 tablespoons lemon juice

• ¼ cup olive oil

• 2 garlic cloves, crushed

• 1 teaspoon each: salt and black pepper

Cook and drain the chickpeas. If cooking dried chickpeas, soak them overnight and boil them in water for 2 hours until tender.

Place them in a skillet with olive oil, salt, pepper, allspice, cumin and cardamom. Saute on medium heat for 5 minutes. 

Chop cucumbers, tomatoes, parsley and cilantro.

Wash and drain salad greens.

Remove chickpeas heat and place them in a serving bowl with all the other salad ingredients.

Whisk together the dressing ingredients. Pour over the salad, toss well, and refrigerate to marinate for at least 1 hour.

Cool, Green Summer

We find balance in summer weather by eating foods that are bitter (cooling, moist), such as: unsweetened cocoa, olives, dandelion, kale, celery, and amaranth leaves. It is also important to take time to rest, sit in the shade, breathe deeply, and absorb the green color that surrounds us.

These are the healing properties of summer herbs:

Basil – anti-bacterial, digestive, and aromatic, this member of the mint family stimulates growth of white blood cells and protects against unwanted bacterial growth.

Cilantro – the leaf of the coriander plant stimulates the secretion of insulin and helps lower levels of total and LDL (the "bad" cholesterol), while actually increasing levels of HDL (the "good" cholesterol). Cilantro’s volatile oils have antimicrobial properties.

Parsley – purifying, anti-dandruff, digestive, and tonic, parsley is also rich in Vitamin C to decrease inflammation, beta carotene to help prevent infection and strengthen immunity, and folic acid (B vitamin) to support cardiovascular health.

VELVETY GREEN SOUP

You will need:

• 2 teaspoons olive oil

• 2 shallots, peeled and thinly sliced

• 1 large yellow onion, peeled and sliced

• 2 large zucchini, sliced

• 1 bunch chard, chopped

• 1 pound fresh or frozen peas

• 3 cups water and 1 vegetable bouillon cube

• 1 teaspoon each: salt and freshly ground black pepper

• 1 bunch fresh basil

In a large soup pot, heat the olive oil over low heat. Add the shallots and onions.

Cook, covered, until they are soft and translucent, about 10 minutes.

Add zucchini and sauté for 5 more minutes. Add the chard and peas. Add the water and stock and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes.

Add the basil. Remove from heat and purée with an immersion blender.

Chop the rosemary and use as garnish. Serve with cooked quinoa. This soup is excellent chilled, too!

HERBED PESTO

You will need:

• 2 cups fresh basil

• ½ cup fresh cilantro

• ½ cup fresh parsley¼ cup pumpkin OR sunflower seeds1 teaspoon lemon juice

• 2 tablespoons olive oil

Place basil, seeds, lemon juice, and olive oil in a food processor.

Make a coarse pesto and set aside.

Cooling Desserts for Lingering Evenings

June is here. Firefly season in Vermont. Lupines blooming blue next to ox-eye daisies.

The angelica, black cohosh and feverfew plants tower over the garden, delighted to be its protectors.

Last fall's potatoes are sprouting: it's time to plant them.

The soil is warm enough for winter squash seeds to sprout and peas are almost a foot tall.

At our homestead on Sparrow Farm Road, this is the time we await with delight. 

Whatever summer looks like for you, soak in it.

Sit with the evening and let yourself become absorbed in the pink light as it slowly gives way stars.

Find local raspberries ans strawberries to make an amazing topping for this vegan cheesecake.

Hawai'i Inspiration: Vegan Cheesecake

Recipe by Ani Phyo - courtesy of Alessandra Jann-Jordan

For the crust:

• 1 1/2 cups macadamia nuts (or almonds)

• 1/2 teaspoon sea salt

• 1 teaspoon cinnamon

• 1/2 cup pitted dates

• 1/4 shredded coconut

Chop nuts and dates into small pieces.

Sprinkle with salt and cinnamon. Mix well.

'Flour' bottom of 9 inch spring form pan with shredded coconut. 

Press crust evenly on bottom.

For the filling:

• 3 cups cashews

• 3/4 cup lemon juice

• 1/2 cup honey (or pitted dates)

• 3/4 cup coconut oil

• 1 vanilla bean (or 1 teaspoon vanilla extract)

• 1/2 teaspoon nutmeg

• Water as needed

Place all ingredients in a food processor and blend into a smooth cream.

Add water as needed to make a smooth, thick batter - like pancake batter.

Smooth into pan and place into freezer until firm - about 12 hours. 

Before serving, defrost on a plate 1/2 hour.

Top with fresh, chopped raspberries and strawberries.

Enjoy!

Gut Healing Salad

As September makes itself known and we prepare for the wonderful and melancholy decay of autumn, we can make double batches of bright, fresh, colorful dishes and set some aside for the colder months.

Do this with any dish by freezing half of it.

I just did so with quinoa cakes.

Alternately, you can also prepare a vegetable-rich shredded salad and lacto-ferment half of it by placing it in a mason jar and covering it with saltwater brine.

LACTO-FERMENTED SALAD

You will need:

• 1 bunch of scallions, chopped

• 2 cups Napa or Savoy cabbage, shredded

• 2 carrots, shredded

• 1 inch daikon radish, shredded

• 3 large stalks celery, thinly sliced

Double these quantities and set half aside for fermenting.

I like to use the shredding blades on my food processor to make quick shredded vegetables.

Then, toss with the dressing below and serve over cooked quinoa as a hearty lunch.

For the dressing:

• 3 teaspoons sunflower or olive oil

• 1 tablespoon honey

• 1 teaspoon sea salt

• 1 teaspoon tamari or soy sauce

• 2 tablespoons tahini

• one generous handful cilantro, chopped

• 1/2 cup chopped nuts (I like walnuts or almonds)

To ferment the vegetables above, just stuff them into a quart-sized mason jar.

Fill another mason jar with 1/4 cup water and 2 tablespoons salt.

Pour over vegetables and mash down with a wooden spoon continuously until the veggies generate enough juice to cover themselves.

You can step away from pounding and tend to other tasks in the kitchen, too.

Cover with a cloth and press down once a day for a week.

Then, refrigerate and save for up to 2 months.

Stone Fruit Tart

Late summer: harvest time, abundance, peaches, plums, berries, and the first apples.

Maple trees tinge red-gold and mornings are crisp and dew-dropped. 

Now is the time to enjoy this abundance.

Feed your body. Feed your soul.

STONE FRUIT TART

You will need:

• 1 lemon

• 1 1/2 cups millet flour (gluten-free) or spelt flour (wheat-free)

• 1 teaspoons baking powder

• a pinch of sea salt

• 1/2 cup coconut oil OR unsalted butter at room temperature

• 1/3 cup maple syrup

• 2 large eggs OR 4 tablespoons flaxseed meal dissolved in just as much hot water

• 5 plums, 6 apricots, OR 4 peaches, pitted and cut in half or into wedges

• 1 teaspoon cinnamon

• 1/2 teaspoon each: cardamom, cloves, nutmeg

• 2 tablespoons maple syrup

Preheat the oven to 350 degrees. 

Grease a 9 inch cake pan.

In a large mixing bowl, zest the lemon and squeeze out the juice. 

Add the flour, baking powder, and salt. 

Add the oil or butter in pieces and smash into the flour mixture with a fork so that the fat is well coated with flour.

Add the maple syrup and eggs / flaxseed, mix well, and spread into the pan.

Arrange the fruit halves / wedges in concentric circles on top of the batter, lightly pressing them in. 

In a small bowl, combine the spices and 2 tablespoons maple syrup. 

Pour the mixture over the fruit and bake about 1 hour. 

Serve warm.

First Harvest Time

Lammas, "Loaf Mass" - also known as Lughdnasah by Gaelic people - is the first harvest time, when agrarian people of the Northern hemisphere prepare fermented foods and enjoy the gifts of wheat, corn, beans, and summer squash.

Try these recipes to include first harvest foods in your meals.

CRANBERRY BEAN AND CORN SALAD

You will need:

• 1 pound cranberry beans

• ¼ cup olive oil

• 3 shallots, chopped

• 2 ears fresh corn, shucked

• 1 teaspoons thyme, de-stemmed

• 2 teaspoons rosemary, de-stemmed

• 3 tablespoons apple cider vinegar

• 1 teaspoon each: salt and freshly ground black pepper

Soak beans in cold water overnight or for 8 hours.

Then, bring beans and 8 cups water to a boil.

Reduce heat to medium and cook until beans are tender - about 35 minutes.

Drain and transfer to a bowl; set aside.

Heat oil in a skillet over medium-high heat. Cook shallots until soft, about 5 minutes.

Remove corn from ears and add to skillet.

Add thyme and rosemary. Cook for 5 minutes more.

Let cool slightly; transfer to bowl with beans.

Toss with vinegar, salt, and pepper. Enjoy!

CORN CAKES WITH FRESH HERB SPREAD

For the spread:

• 1 cup packed fresh basil leaves

• 1 cup packed fresh parsley leaves

• 2 cloves garlic

• 1/3 cup cashews

• 1/2 teaspoon salt

• 1/2 cup olive oil

• Juice of 1 lemon

Blend these together in a food processor. Set aside.

For the corn cakes:

• 1/2 cup organic, non-GM cornmeal

• 1/2 cup flour (wheat, spelt, or millet)

• 1/2 teaspoon baking powder

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1 tablespoon butter, melted

• 1 cup milk (almond, rice, or cow)

• 2 eggs OR 4 tablespoons flaxseed meal dissolved in just as much hot water

• 3/4 cup fresh sweet corn kernels - about 1 large cob

• olive or sunflower oil for cooking

Whisk together cornmeal, flour, powder salt and paprika in a large bowl.

Make a well in the center, add butter, milk, eggs/flaxseed, and corn.

Whisk wet ingredients together briefly then incorpoate with dry ingredients.

Heat some olive or sunflower oil in a large skillet over medium heat.

Pour small amounts of batter onto the skillet (about 1/4 cup per corn cake).

Cook until cakes are golden brown and cooked through, about 3 minutes per side.

Serve warm with a garnish of herb spread.

Salad Dinner

Summer is the time to enjoy creative combinations of fruits and vegetables with tangy dressings.

Try these for your next dinner party, picnic, or potluck.

PEACHY GREEN BEAN SALAD

You will need:

• 3 tablespoons olive oil

• 2 tablespoons apple cider vinegar

• 1 teaspoon each: salt and freshly ground black pepper1 pound ripe peaches, sliced

• 1 handful lemon balm,  finely chopped

• 2 pounds green beans, ends snipped

• 1/2 cup almonds, chopped

Whisk oil vinegar, salt, and pepper in a large bowl.

Slice, pit and add peaches. Mix well and set aside.

Bring a saucepan of salted water to a boil.

Add beans and cook until crisp-tender, about 3 minutes. 

Add to peach mixture. Toss to combine.

Add almonds, toss one more time, and serve!

GET CREATIVE: Enjoy with white bean, garlic and parsley salad.

TOMATO SWEET POTATO SALAD

You will need:

• 3 large sweet potatoes, chopped into cubes

• 3 tablespoons olive oil

• 1 teaspoon each: coriander and salt

• 1 inch fresh ginger root, minced

• 2 handfuls cilantro, chopped

• ¼ cup fresh lime juice

• 1 tablespoon raw honey

• 3 small tomatoes, chopped

Preheat oven to 400 degrees.

Place sweet potatoes on a baking sheet with oil, coriander and salt.

Bake for 45 minutes.

Whisk ginger, cilantro, lime and honey in a large bowl. 

Add potatoes and tomatoes.

Toss to combine and serve warm.

GET CREATIVE: Sprinkle goat cheese over the top. Roll the salad into wraps and slice length-wise into bite-sized pieces.

LENTIL BEET SALAD

You will need:

• 1 pound red and /or golden beets, chopped

• 4 tablespoons olive oil

• 1 teaspoon salt

• 2 cups indigo or green lentils, soaked for 3 or 4 hours

• 2 tablespoons brown mustard

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 red apple, chopped into cubes

• 2 tablespoons honey

• 2 cloves garlic, pressed or minced

Preheat oven to 400 degrees.

Place beets on a baking sheet with oil and salt.

Roast for 1 hour or until fork-tender.

Bring soaked lentils and 4 cups of water to a boil.

Reduce heat to simmer and cook, covered, about 45 minutes. 

Drain, discarding liquid, and rinse through a fine-mesh colander.

Place in a large bowl and toss with mustard, oil, vinegar, apple, honey and garlic.

Add beets, toss once more, and enjoy!

GET CREATIVE: puree the whole salad and shape it into burgers. Bake at 375 for 10 minutes on each side and enjoy with green salad and toasted sourdough bread drizzled with olive oil.

Strawberry Season

Yes!

It is here.

These delightful ruby fruits are sure to bring the feeling of summer to any moment.

Try these recipes to savor strawberry season.

STRAWBERRY SHORTCAKE

For the strawberries, mix together and set aside:

• 1 1/2 pounds strawberries, stemmed and quartered

• 2 tablespoons raw honey

• 1/4 teaspoon cinnamon

• 1 teaspoon lemon juice​​

For the shortcake, preheat oven to 375 degrees.

Mix together:

• 1 cup cornmeal

• 1 cup oat flour

• 1/2 cup coconut flour

• 1 teaspoon each: baking soda and baking powder

• pinch salt

• 1/4 teaspoon each: cardamom, nutmeg and cinnamon

Cut in 1/4 cup coconut oil in small pieces and toss well, so that little pea-sized pearls of coconut oil are coated in the flour mixture.

Add and mix to incorporate:

• juice of 1/2 lemon

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

If dough is too try, add a few spoonfuls of cold water.

Oil a cookie sheet, shape dough into balls, and flatten slightly into hockey puck shapes on the cookie sheet.

Bake at 375 for 15 minutes, or until a knife tests clean.

Top with strawberries and whipped coconut cream if you like.

​​WHIPPED COCONUT CREAM

You will need:

• 1 cup​ coconut milk

• 1 teaspoon vanilla extract

• zest of 1 lemon

• 2 tablespoons raw honey

• 2 tablespoons coconut butter

Whip together with immersion blender or in a food processor.

Summer Dinners

Happy Summer!

The days are long and lovely. It's time to spend time outside and soak up the green world all around us.

Try these picnic-friendly recipes to invigorate you after a long day and enjoy the evening outdoors. 

Thanks to Saveur for this recipe inspiration.

KOHLRABI POTATO SALAD

This traditional Swedish recipe is unique and delicious. Kohlrabi, a Brassica family cultivar, tastes like a cross between cabbage and broccoli.

You will need:

• 1 pound potatoes or any kind

• 4 tablespoons unsalted butter

• 1 small kohlrabi, chopped

• 1 cup roughly chopped kohlrabi leaves

• ⅓ cup roughly chopped dill

• Salt and freshly ground black pepper, to taste

Steam potatoes in until tender, 18–20 minutes; set aside. 

Melt butter in a 12" skillet over medium-high heat. Add kohlrabi pieces; cook, stirring occasionally, until crisp-tender, 5–7 minutes. Add reserved potatoes, the chopped kohlrabi leaves, dill, salt, and pepper; cook until leaves are wilted, 1–2 minutes more. Serve warm or at room temperature.

CORN SALAD

A classic Midwest United States recipe that reminds me of my mother's Kansan heritage.

You will need:

• ½ cup apple cider vinegar

• ¼ cup olive oil

• Salt and freshly ground black pepper, to taste

• 2 cups fresh peas

• 3 ears corn, husks and silks discarded, kernels sliced from cobs and reserved

• 2 stalks celery, finely chopped

• 1 medium yellow onion, finely chopped

• 1 avocado, chopped

Whisk vinegar, oil, salt, and pepper in a large bowl; set aside. Bring a 2-qt. saucepan of salted water to a boil. Add peas and cook until bright green and tender, 1–2 minutes. Drain and add to bowl along with remaining ingredients; toss to combine. Let sit for 30 minutes before serving.

SuperSnacks!

Boost immunity, gain afternoon energy, and tonify your adrenal and endocrine system with these healthy snacks.

They're great after-school snacks, too.

TAHINI DATE SALTED CARAMELS

You will need:

• 1 cup pitted dates

• 1/2 cup tahini

• 2 tablespoons coconut oil (room temperature)

• 1/2 teaspoon ground cardamom

• 1/8 teaspoon kosher salt or other coarse salt flakes

Combine the dates, tahini, coconut oil, and cardamom in a blender or food processor.

Transfer the mixture to a parchment-lined loaf pan (or another equivalent container) and use a spatula to press it down evenly. 

Sprinkle with salt.

Freeze until firm. Remove from the pan and cut into bite-size pieces.

Store in an airtight container in the freezer for up to a month. 

HOME MADE ENERGY BARS

You will need:

• ¼ cup dried, unsweetened apricots

• ¼ cup dried, unsweetened dates

• ¼ cup raisins

• ¼ cup sesame seeds – toasted

• ¼ cup pumpkin seeds – toasted and coarsely chopped

• ½ cup walnuts, pecans, almonds (choose any combination of these) - toasted and coarsely chopped

• 1 cup nut butter (almond, cashew, peanut butter or a combination of these)

• ¼ cup honey

• 4 Tablespoons shredded, unsweetened coconut

• 1/2 teaspoon cinnamon

• Pinch salt

Boil 2 cups water. As water boils, coarsely chop all dried fruit and place it in a small mixing bowl.

Pour boiling water over fruit. Soak for 15 minutes and drain.

Meanwhile, mix

honey, nut butter, coconut, cinnamon and salt in a medium mixing bowl.

Chop walnuts/almonds and pumpkin seeds.

Toast all seeds and nuts. Add to mixing bowl and mix.

Add soaked dried fruit to the above ingredients.

Oil a glass baking dish: 7×11″ is a good size.

While the mixture is still warm, press it flat into the dish with wax paper. Chill for 1 hour.

Slice into squares.

Cover with plastic wrap or store in baking dish in the fridge. Keeps for 2 weeks refrigerated.

Basil and Blueberries

These two foods are perfect for summer and have powerful digestive and anti-oxidant qualities. Cook and be well!

BLUEBERRY BASIL SAUCE

Rinse 2 cups fresh, organic blueberries.

Place in a stock pot with:

¼ cup water

pinch salt

1 Tablespoon almond butter

Cook on medium heat for 15 minutes, stirring occasionally.

Add 1 Tablespoon honey, stir well, and remove from heat.

Place in a blender with:

1 cup fresh basil leaves

1 Tablespoon lemon juice

Blend at lowest speed for 2 minutes.

Preserve in jars in the freezer or enjoy with salmon, chicken, or white beans.