It’s 2 large carrots, 1/2 apple (cored and peeled), a very thin slice from a little knob of ginger, and 1/2 a squeezed lime.  Then it’s a Vitamix, 4-6 ice cubes, and yum!

Last Sunday night we sat down to a wonderful dinner of…

thinly sliced purple peppers with whole grape tomatoes, dressed lightly with olive oil and salt; 

followed by…
Sauteed bass filets
Small red beets marinated in white vinegar
Roasted broccoli and eggplant
Corn on the cob

followed by…
Cubes of watermelon….

and washed down with iced tea…

ahhhhh….summer.

———————————————————————————–
If you’ve never visited “Your Health is on Your Plate” before, and you’re not sure where to start, visit Lets Start at the Very Beginning to get a jumpstart on protecting the health and well-being of the ones you love!!
———————————————————————-
Check out “A Milestone Celebration — Your Favorite Posts” and “The Most Popular Blog Posts of All” for more great blog posts!
———————————————————————-
Follow Dr Sukol on Twitter @RoxanneSukolMD.  
To comment on this post, follow Dr Sukol on Facebook at Roxanne Breines Sukol.

Twice this week I brought to work a lunch that was particularly delicious, nutritious, crunchy, flavorful, satisfying and filling, not to mention easy and self-enclosed.  Not just that but it was incredibly inexpensive. 

And here, from Lia, is a direct link to the recipe: 

This is not the time of year to turn on the oven.  Or the stove, for that matter.  But the tomatoes are starting to ripen, and you won’t need more than a knife and a cutting board for this recipe.  It’s simple, but it’s oh-so-much more than the sum of its three ingredients.

You should see my kitchen counter.  My husband adores stone fruits, and ‘tis the season!  I love them all, too, but something needs to be done about this, because there is much more than we can eat.

Here’s something wonderful you can do with nectarines, peaches, apricots and plums, in any combination you choose.  I am crazy about sweet and sour, so this recipe resonates with me.  Also, it freezes very well, so you can save some to serve with your Thanksgiving turkey.

4 ripe peaches, nectarines, apricots or plums in any combination 

1 cup pitted cherries (optional)

1/4 cup very thinly sliced sweet onion (like Vidalia)

4 tablespoons honey

3 tablespoons balsamic vinegar

1/4 teaspoon ground black pepper

1/2 teaspoon turmeric

1/2 teaspoon garam masala 

Halve, pit, and slice the stone fruits into thin slices. Add the onions and cherries (optional). Combine in a large bowl, and add the honey, vinegar, and spices. Toss gently, and let stand at room temperature 1-2 hours, tossing occasionally. Then refrigerate. 

This chutney tastes great cold or at room temperature.  

Note: If you can’t find garam masala, substitute a good, fragrant curry powder.  The taste will be different, but also wonderful.  

———————————————————————————————–

If you’ve never been on “Your Health is on Your Plate” before, and you’re not sure where to start, visit Lets Start at the Very Beginning to get a jumpstart on preventing diabetes and obesity in yourself and the ones you love!!

———————————————————————-

Then, scroll down and check out “A Milestone Celebration — Your Favorite Posts” to find a list of great blog entries!

———————————————————————-

Follow Dr Sukol on Twitter @RoxanneSukolMD.  

To comment on this post, follow Dr Sukol on Facebook at Roxanne Breines Sukol.

Ingredients

This recipe (from Lia Huber at Nourish Network), with just a few very simple ingredients, reminds me of a truly wonderful dish made with potatoes instead of zucchini (and called tortilla espagnola) that a very sweet young woman from Spain made for us on a number of lucky occasions many years ago when our children were small.

2 medium-sized zucchini
1 large sweet onion
4 tablespoons virgin olive oil, divided in two equal portions
1/4 cup minced parsley
1 tsp. each salt and pepper
8 large eggs, beaten

Preheat oven on broil with the rack in the upper third of the oven.

Slice the zucchini and onion crosswise as thinly as possible, no more than 1/8 inch thick if you can manage it. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sauté the zucchini and onions until tender and beginning to soften for about 10 minutes. Add parsley, salt, and pepper, allow to cool 5 min. Then slide vegetables into a large bowl, add the beaten eggs, and mix well. 

Reheat the sauté pan over high heat and add the remaining 2 tablespoons olive oil. Swirl the oil and then pour in the egg mixture, tilting the pan to spread it evenly. Reduce heat to low and cook 15 min. Run a spatula around the edges and shake occasionally until the center of the frittata is almost but not quite set.

Transfer pan to the oven and broil the frittata 3-4 minutes until the top of the frittata is browned. Then invert onto a large serving plate. Serve warm or allow to cool and serve at room temperature. It turns scrambled eggs into a great dinner or a spectacular brunch. A thin slice with a pickle makes a great snack. 

Tomorrow the temperature is supposed to be 94 degrees.  Cold soup would be a very good idea. It would also be a good idea to cook the vegetables either tonight or early in the morning, before it warms up.

This recipe comes from a friend who can look forward to a great big bowlful just as soon as he recovers from surgery tomorrow.  His note says that it is “Wonderful on a hot day!”  It also says that the recipe is over a century old, and that it comes from the old Austro-Hungarian province of Marmor.

To make Russian-style borscht, cook the vegetables with 3-4 cloves of fresh minced garlic, add 2 tablespoons of honey to the boiling water, and skip the yogurt.

3 eggs

1 cup plain greek yogurt (optional) 

6 tablespoons lemon juice 

2/3 cup boiling water

1 teaspoon salt

1 pound mix of fresh beets (including the green tops) PLUS any combination of swiss chard, spinach, shredded zucchini, summer squash, green beans, yellow wax beans, shredded cucumber, and/or tomatoes.

2 cups ice water with 4-6 ice cubes

2 teaspoons fresh dill

#1 Early in the day, chop the vegetables into bite-sized pieces, place in a medium-sized soup pot, and add 2 cups water.  Cook on medium until the beets are soft, approximately 20-30 min. Put the entire contents of the soup pot, vegetables and liquid, into the refrigerator. 

#2 Place four soup bowls in the freezer.

#3 Later in the day, strain the cold vegetables and liquid, and save the stock.  Then proceed.

#4 Beat the eggs in a large 3-4 quart bowl until frothy, and continue to beat while adding 2/3 cup boiling water in a thin stream. Add the yogurt, lemon juice, salt, and chilled vegetable stock.  

#5 Add the ice water, followed by the cooked vegetables. Stir, and remove any unmelted ice cubes. Sprinkle with fresh dill, and serve in the chilled bowls.

—————————————————————————————————–

If you’ve never been on “Your Health is on Your Plate” before, and you’re not sure where to start, visit Lets Start at the Very Beginning to get a jumpstart on preventing diabetes and obesity in yourself and the ones you love!!

———————————————————————-

Then, scroll down and check out “A Milestone Celebration — Your Favorite Posts” to find a list of great blog entries!

———————————————————————-

Follow Dr Sukol on Twitter @RoxanneSukolMD.  

To comment on this post, follow Dr Sukol on Facebook at Roxanne Breines Sukol.