Eating for the Season: Summer Edition
Jul 20, 2017
Blueberries Bell Peppers Butter Lettuce
Cantaloupe Butter Lettuce
Figs Corn (non-GMO)
Lime Grape tomatoes
Lychee Green beans
Passion Fruit Shallots
Peaches Sugar Snap Peas
Plums Yukon Gold potatoes
Here are three of our favorite summer recipes featuring the bounty of the season. Enjoy!
Berry Smoothie Bowl
In a blender, combine 1 cup of frozen strawberries with ¼ cup unsweetened almond or cashew milk, 1 tablespoon chia seeds, half a frozen banana and 1 tablespoon vanilla protein powder (grass-fed whey or vegan). Blend to desire consistency and pour into a bowl. Top with fresh blueberries, blackberries, and hemp seeds.
Cucumber Avocado Mango Salad
Thinly slice one hot house (a.k.a., English) cucumber using a mandolin and place in a bowl with 1 diced mango, 1 diced avocado, zest and juice of 1 lime, one-quarter cup chopped cilantro and 1 cup shelled organic soy beans. Stir until well combined and serve.
Lemony Zoodles With Grilled Shrimp
For the sauce, combine the zest and juice of 1 lemon, 1 tablespoon avocado oil, ½ tablespoon Dijon mustard and a pinch of cracked lemon pepper in a jar with a lid; shake to blend. Use a spiralizer to create noodles from 2 zucchini. Heat 1 tablespoon avocado oil in a large nonstick pan. When hot, add 1 clove minced garlic and the zucchini and sauté for 5 minutes. Remove from the pan to a serving bowl and toss the zoodles with the lemon sauce. Place the pan back over the heat and add 8 oz. peeled and deveined shrimp. Season with pink Himalayan sea salt and lemon pepper. Cook 2 minutes per side. Remove and place on top of the zucchini.