RECIPE:  Summer Veggie Time! . Roasted Cauliflower With Tahini Sauce . INGREDIENTS1 head cauliflower, broken into bite-sized pieces2 tsp. olive oilsea salt5 ½ oz. tahini2 (or more) garlic cloves, finely minced3 oz. fresh-squeezed lemon juice3 oz. watersalt and pepper to taste__DIRECTIONSToss 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. __ (Recipe: Mary Rothschild;image-flipcookbook.com)
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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.
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(Recipe: Mary Rothschild;image-flipcookbook.com)
RECIPE:  Cucumber and Herb Yogurt Salad . Yum. . 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 corianderSea salt and freshly ground black pepper, to taste ________ 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. … (*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe: thedailygreen.com;Community Food Security Center)
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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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(*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe: thedailygreen.com;Community Food Security Center)

RECIPE: Tomato, Melon and Cucumber Salad - Ripe heirloom tomatoes, crisp cucumbers, pungent red onion, and fresh basil are gently tossed with ripe, juicy melon for a sweet surprise. . Tomato, Melon and Cucumber Salad recipe. 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 _______ 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. . SERVINGS  6 . 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 . SERVING SUGGESTIONS Serve with Black Bean Hummus and Chilled Cucumber Melon Soup. ________ (*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe: thedailygreen.com; Country Living)
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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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Tomato, Melon and Cucumber Salad recipe.

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)

. RECIPE:  Healthy Spring Side-dish . Braised Baby Artichokes with Olives Try them our way — tossed with olives and garlic. . INGREDIENTS16 baby artichokes (about 2 pounds) 1/4 cup olive oil (organic…skip the pesticides*) 3 medium garlic cloves, sliced 1/2 teaspoon salt (sea salt…skip the synthetic chemicals in table salt*) 1 cup water 1/2 teaspoon coarsely ground black pepper 1/3 cup oil-cured or Kalamata olives, pits removed and olives coarsely chopped Lemon wedges for garnish . PREPARATION 1. To trim baby artichokes, bend back the outer green leaves and snap them off at the base until leaves are half green (at the top) and half yellow (at the bottom). Cut off stems and across top of each artichoke at point where yellow meets green. Cut each artichoke lengthwise in half. In 12-inch skillet, heat 1 inch water to boiling over high heat. Add artichokes and cook 5 minutes; drain. Dry skillet. In same skillet, heat olive oil over medium-high heat. Add garlic and cook until lightly browned. Add artichokes; brown 2 minutes. Stir in salt, pepper, and 1 cup water; cook, covered, until artichokes are tender, about 5 minutes longer or until knife inserted in bottom of artichoke goes through easily. Stir in olives; heat through. To serve, spoon into bowl; garnish with lemon wedges. . SERVINGS8 servings . NUTRITIONAL INFORMATION(based on individual servings) Calories: 110 Total Fat: 9 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 370 mg Carbohydrates: 7 g Fiber: g Protein: 2 g . (*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; source recipe: thedailygreen.com; originally published in Good Housekeeping)
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RECIPE:  Healthy Spring Side-dish

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Braised Baby Artichokes with Olives

Try them our way — tossed with olives and garlic.

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INGREDIENTS
16 baby artichokes (about 2 pounds)
1/4 cup olive oil (organic…skip the pesticides*)
3 medium garlic cloves, sliced
1/2 teaspoon salt (sea salt…skip the synthetic chemicals in table salt*)
1 cup water
1/2 teaspoon coarsely ground black pepper
1/3 cup oil-cured or Kalamata olives, pits removed and olives coarsely chopped
Lemon wedges for garnish

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PREPARATION
1. To trim baby artichokes, bend back the outer green leaves and snap them off at the base until leaves are half green (at the top) and half yellow (at the bottom). Cut off stems and across top of each artichoke at point where yellow meets green. Cut each artichoke lengthwise in half. In 12-inch skillet, heat 1 inch water to boiling over high heat. Add artichokes and cook 5 minutes; drain. Dry skillet. In same skillet, heat olive oil over medium-high heat. Add garlic and cook until lightly browned. Add artichokes; brown 2 minutes. Stir in salt, pepper, and 1 cup water; cook, covered, until artichokes are tender, about 5 minutes longer or until knife inserted in bottom of artichoke goes through easily. Stir in olives; heat through. To serve, spoon into bowl; garnish with lemon wedges.

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SERVINGS
8 servings

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NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 110
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 370 mg
Carbohydrates: 7 g
Fiber: g
Protein: 2 g

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(*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; source recipe: thedailygreen.com; originally published in Good Housekeeping)



. RECIPE: Chilled Cucumber-Melon Soup with Radish Salsa This cool soup is super refreshing, and it’s easy to prepare – just a few quick turns in the blender. . Chilled Cucumber-Melon Soup with Radish Salsa recipe. Cold soups are easy to make because all they usually need is one quick turn in the blender. This recipe combines two of nature’s best vegetables and fruit. INGREDIENTS 3/4 cup each plain yogurt (organic…skip the animal drugs, hormones, antibiotics and pesticides common in non-organic dairy products) and creme fraiche 1 medium-size seedless cucumber 1 tsp coarse salt (sea salt…skip the synthetic chemicals in table salt) 1 small clove garlic 2 cups very ripe honeydew melon 8 radishes 1/4 cup chopped fresh mint 1 Tbsp lime juice 1/4 tsp each (sea salt…skip the synthetic chemicals in table salt) salt and pepper Sprinkling of snipped fresh chives A small dollop of (organic…skip the animal drugs, hormones, antibiotics and pesticides common in non-organic dairy products) yogurt or creme fraiche ______ PREPARATION In a blender, puree 3/4 cup each plain yogurt and creme fraiche, 1 medium-size seedless cucumber, in chunks, 1 tsp coarse salt, and 1 small clove garlic, crushed through a press. Pour into a bowl. Add 2 cups very ripe honeydew or galia melon to blender; puree. Add to cucumber mixture and stir to combine; chill. Julienne 8 radishes; combine in a bowl with 1/4 cup chopped fresh mint, 1 Tbsp lime juice, and 1/4 tsp each Kosher salt and pepper. To serve, ladle soup into bowls and top with radish salsa, a sprinkling of snipped fresh chives, and a small dollop of yogurt or creme fraiche. . SERVINGS: 6 . NUTRITIONAL INFORMATION (based on individual servings) Calories: 138 Total Fat: 10 g Saturated Fat: g Cholesterol: mg Sodium: mg Carbohydrates: 11 g Fiber: g Protein: 3 g . (*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe:Redbook;thedailygreen.com)
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RECIPE: Chilled Cucumber-Melon Soup with Radish Salsa


This cool soup is super refreshing, and it’s easy to prepare – just a few quick turns in the blender.

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Cold soups are easy to make because all they usually need is one quick turn in the blender. This recipe combines two of nature’s best vegetables and fruit.


INGREDIENTS
3/4 cup each plain yogurt (organic…skip the animal drugs, hormones, antibiotics and pesticides common in non-organic dairy products) and creme fraiche
1 medium-size seedless cucumber
1 tsp coarse salt (sea salt…skip the synthetic chemicals in table salt)
1 small clove garlic
2 cups very ripe honeydew melon
8 radishes
1/4 cup chopped fresh mint
1 Tbsp lime juice
1/4 tsp each (sea salt…skip the synthetic chemicals in table salt) salt and pepper
Sprinkling of snipped fresh chives
A small dollop of (organic…skip the animal drugs, hormones, antibiotics and pesticides common in non-organic dairy products) yogurt or creme fraiche

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PREPARATION
In a blender, puree 3/4 cup each plain yogurt and creme fraiche, 1 medium-size seedless cucumber, in chunks, 1 tsp coarse salt, and 1 small clove garlic, crushed through a press. Pour into a bowl. Add 2 cups very ripe honeydew or galia melon to blender; puree. Add to cucumber mixture and stir to combine; chill. Julienne 8 radishes; combine in a bowl with 1/4 cup chopped fresh mint, 1 Tbsp lime juice, and 1/4 tsp each Kosher salt and pepper. To serve, ladle soup into bowls and top with radish salsa, a sprinkling of snipped fresh chives, and a small dollop of yogurt or creme fraiche.

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SERVINGS: 6

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NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 138
Total Fat: 10 g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 11 g
Fiber: g
Protein: 3 g

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(*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe:Redbook;thedailygreen.com)

RECIPE:   Avocado and Papaya Salad with Lime Dressing . Avocado and Papaya Salad with Lime Dressing INGREDIENTS 2 limes, juiced 1 tablespoon local honey 1/4 teaspoon salt (sea salt…skip the synthetic chemicals in table salt*) 1/4 teaspoon freshly cracked black pepper 4 cups mixed baby lettuce greens 2 papayas 2 avocados . INSTRUCTIONS 1. Combine the lime juice, honey, salt and pepper; blend until smooth. 2. Peel the papayas and cut them in half. Using a spoon, remove the seeds; discard seeds. 3. Slice the papaya halves into thin wedges. Cut the avocados in half and remove the pits. Slice the flesh into thin strips. 4. Arrange the fruit slices on salad plates, alternating between papaya and avocado. 5. Combine the greens and dressing in a bowl and toss well to coat. 6. Mound a portion of the greens in the center of each plate. Drizzle with a few drops of dressing. . NUTRITIONAL INFORMATION (Based on individual servings) Calories: 251 Total Fat: 4 g Cholesterol: 0 mg Sodium: 166 mg Carbohydrates: 30 g Protein: 4 g . (*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe:thedailygreen;photo-telegraph.co.uk)
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RECIPE:   Avocado and Papaya Salad with Lime Dressing

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Avocado and Papaya Salad with Lime Dressing

INGREDIENTS

2 limes, juiced
1 tablespoon local honey
1/4 teaspoon salt (sea salt…skip the synthetic chemicals in table salt*)
1/4 teaspoon freshly cracked black pepper
4 cups mixed baby lettuce greens
2 papayas
2 avocados

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INSTRUCTIONS
1. Combine the lime juice, honey, salt and pepper; blend until smooth.

2. Peel the papayas and cut them in half. Using a spoon, remove the seeds; discard seeds.

3. Slice the papaya halves into thin wedges. Cut the avocados in half and remove the pits. Slice the flesh into thin strips.

4. Arrange the fruit slices on salad plates, alternating between papaya and avocado.

5. Combine the greens and dressing in a bowl and toss well to coat.

6. Mound a portion of the greens in the center of each plate. Drizzle with a few drops of dressing.

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NUTRITIONAL INFORMATION
(Based on individual servings)
Calories: 251
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 166 mg
Carbohydrates: 30 g
Protein: 4 g

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(*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe:thedailygreen;photo-telegraph.co.uk)