(*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe: thedailygreen.com;Community Food Security Center)
RECIPE: Summer Veggie Time!
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Roasted Cauliflower With Tahini Sauce
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INGREDIENTS
1 head cauliflower, broken into bite-sized pieces
2 tsp. olive oil
sea salt
5 ½ oz. tahini
2 (or more) garlic cloves, finely minced
3 oz. fresh-squeezed lemon juice
3 oz. water
salt and pepper to taste
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DIRECTIONS
Toss cauliflower with the olive oil and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes at 400 degrees or until cauliflower is softened and golden brown.
Sauté garlic in a little olive oil for 1 or 2 minutes. Mix with the tahini, water and lemon juice in a bowl and whisk until the sauce is creamy (use more or less water and lemon juice to get the consistency you like). Season with salt and pepper.
Put cauliflower in a serving bowl and drizzle with the tahini sauce.
1 head cauliflower, broken into bite-sized pieces
2 tsp. olive oil
sea salt
5 ½ oz. tahini
2 (or more) garlic cloves, finely minced
3 oz. fresh-squeezed lemon juice
3 oz. water
salt and pepper to taste
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DIRECTIONS
Toss cauliflower with the olive oil and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes at 400 degrees or until cauliflower is softened and golden brown.
Sauté garlic in a little olive oil for 1 or 2 minutes. Mix with the tahini, water and lemon juice in a bowl and whisk until the sauce is creamy (use more or less water and lemon juice to get the consistency you like). Season with salt and pepper.
Put cauliflower in a serving bowl and drizzle with the tahini sauce.
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(Recipe: Mary Rothschild;image-flipcookbook.com)
GENERAL INTEREST: Healthy Food Soon Accessible to Low-Income
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Thousands more farmers markets will soon take food stamps
The U.S. Department of Agriculture just announced a plan to add as many as 4,000 EBT machines to farmers markets in an effort to help low-income people eat healthier.
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RECIPE: Cucumber and Herb Yogurt Salad
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Yum.
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INGREDIENTS
5 large cucumbers, peeled, seeded and cut into quarter-round slices
1/4 pound winter purslane herb, large stems removed, washed and drained well
2 tablespoons each, freshly chopped mint, cilantro and chervil
4 cups whole milk yogurt (*organic…skip the animal hormones, antibiotics and other animal drugs and pesticides common in non-organic dairy products)
1/4 cup extra virgin olive oil (*organic…skip the pesticides)
3 cloves garlic, finely minced
2 teaspoons ground coriander
Sea salt and freshly ground black pepper, to taste
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PREPARATION
1. Place the cucumbers, purslane and herbs in a large bowl.
2. In another bowl, stir together the yogurt, olive oil, garlic and coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper.
3. Taste the dressed salad and adjust seasonings. Serve chilled.
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onceuponawildflower:untitled by Cassandra Lynelle on Flickr.
Source: onceuponawildflower
RECIPE: Tomato, Melon and Cucumber Salad
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Ripe heirloom tomatoes, crisp cucumbers, pungent red onion, and fresh basil are gently tossed with ripe, juicy melon for a sweet surprise.
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INGREDIENTS
2 large (*organic…skip the pesticides in GMO-versions) red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds melon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons (*organic…skip the pesticides) extra-virgin olive oil
1 teaspoon (*sea salt…skip the synthetic chemicals in table salt) salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced
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PREPARATION
Make the salad: Gently toss tomatoes, melon, cucumber, and onion together in a large bowl and set aside. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the melon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.
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SERVINGS 6
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NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 100
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 364 mg
Carbohydrates: 13 g
Fiber: 1 g
Protein: 1 g
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SERVING SUGGESTIONS
Serve with Black Bean Hummus and Chilled Cucumber Melon Soup.
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(*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe: thedailygreen.com; Country Living)
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RECIPES: Turn Hate Into Love…Learn the Secrets to Cooking Yummy Veggies!
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Learn to Love the Veggies
You Hate »Want to drop pounds?
When’s the last time you cooked cabbage for dinner? Or served beets? If you’re as scared of these veggies as your kids are, blame Mother Nature: The very phytonutrients that make some vegetables so healthy are what give them that bitter taste. (If you’re extra sensitive to the bite in veggies, you may be a “supertaster.” Click here to find out.)
The good news: Good Housekeeping’s food director went to town on six much-reviled vegetables — beets, broccoli, Brussels sprouts, cabbage, eggplant, and spinach — to trick your taste buds into liking (and maybe even loving) them. Her fiber-packed dishes will help you lose weight — especially if you use them to replace junk food; volunteers at Pennsylvania State University who swapped some high-cal, high-fat foods for veggies lost 40 percent more than those who didn’t. Ready for some new family favorites? Read on…
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image-rawfoodlife.com
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