Super Simple Yummy Summer Veggie Recipes! Enough said.

 
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Dairy Free Lemon Artichoke Soup

This delicious summer soup uses cauliflower to make a delicious creamy soup without the dairy!

Ingredients: (use organic where possible)
• 2 TBSP pasture raised butter or coconut oil
• ½ onion, chopped
• 2 celery stalks, chopped
• 2-3 cloves garlic, minced
• 1 quart chicken or vegetable broth
• 2 cans bpa free cans (or packages) artichoke hearts, chopped
• 1 head of cauliflower
• Juice of ½ – 1 lemon
• 1 tsp dried tarragon (optional)
• salt and pepper to taste

Directions:
1.  Heat butter or oil in large pot over medium heat.
2.  Sauté chopped onion, celery and garlic until soft.
3.  Add cauliflower and 1 cup of the chicken/veggie broth; cover to steam the       cauliflower.
4.  Once cauliflower is tender, add remainder of the chicken/veggie broth.
5.  Add artichoke hearts and simmer 10 minutes.
6.  Puree soup in pot with an immersion blender. (You can also pour the soup into a blender or a bowl and use a hand mixer to blend, then return soup to pot.)
7.  Add lemon juice (and tarragon if desired) and continue heating until serving temperature.
8.  Season with salt and pepper to taste.

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Simple-Tropical-Smoothie

Simple Summer Smoothie

Ingredients:
• 1 cup coconut milk
• 1/2 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1/2 a frozen banana, in two-inch chunks
• 1 handful spinach 
• 1 cucumber
• 1 serving vanilla Paleo Protein (ships to your house ask me for a 20% discount)

Directions:
Place all ingredients in blender and pulse, then blend until smooth. Makes two – three servings.

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Broccoli-Rabe-Chickpea-Tomato-Cucumber-Salad

Summer Salad

Ingredients
• 1 bunch broccoli rabe
• 1 15-ounce bpa free can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
•  1 bunch of cilantro
• 2 TBSP Dijon mustard
• 2 TBSP extra virgin, cold pressed olive oil
• 2 TBSP lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper


Directions
1.  Wash and remove stems from the broccoli rabe.
2.  Tear into bite-sized pieces, then blanch on top of stove until just tender, about one minute.
3.  Drain and pat leaves dry.
4.  Combine broccoli rabe, chickpeas, cucumbers, tomatoes, cilantro and red onion in a bowl.
5.  In a small bowl, mix mustard, olive oil, lemon juice, salt, and pepper until well combined.
6.  Pour mixture over salad, toss until coated, and enjoy at room temperature.
7.  Can be stored in fridge or one week.

 

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