Cool Cucumber Soup

I have never had cold soup.  Ever.  This is my first, and so I have nothing to compare it to.  I don't know how it stacks up to other cold soups, but I can say that I like it.  It's simple, and good for you.  This does make a bit batch, so you may want to cut it in half.  If not, you might need to blend half, pour it into a bowl and blend the other half.  Then mix them together.  That's what I did because my food processor wasn't big enough for everything all together.  The yogurt gives this soup some added calcium and also those friendly bacteria which are good for so many things, including digestion.  So, go ahead and try this recipe.  Your colon will thank you!

Cool Cucumber Soup

3 organic cucumbers
2 organic avocados
1 cup fresh cilantro, chopped
2 cups plain organic yogurt
2 garlic cloves, minced
1/2 organic lemon

Peel and chop the cucumbers.  Cut avocados in half, remove the pit and scoop out the rest.  Zest some lemon peel and squeeze out the juice from lemon.  Combine all ingredients in a food processor or blender and puree.  Top with lemon zest and serve!

Cucumber Salsa

This month as we are finishing up the last of our garden cucumbers, I'd like to feature this popular vegetable.  Cucumbers are not very high in nutrients but that doesn't stop us from eating them!  There is some vitamin E in the seeds and folic acid in their skins.  I would recommend peeling them if they are not organic, however, organic cucumbers are obviously the best choice!

Cucumber Salsa

1 organic cucumber, quartered and sliced
1 cup organic cherry tomatoes, quartered
1 cup finely chopped cilantro
1 mango, chopped
2 - 4 garlic cloves, crushed
1 lime, juiced

Chop the cucumber, tomatoes, cilantro and mango.  Mix together in a bowl.  Crush the garlic and juice the lime.  Stir garlic and lime together and pour over mixture.  Serve with baked tortillas, over a bed of organic greens, or as it is!

Strawberry Salad

I have a confession to make.  I bought strawberries that were not local for my latest recipe.  For those of you who don't realize, I do try to use local, fresh, organic ingredients in all of my blogs.  At least for the starring roles anyway (my feature ingredient).  The truth is that I love strawberry salad and I just had to have it once more this summer.  So that's what I did.  I would recommend that you make this salad in June or July when local strawberries are abundant here in Nova Scotia.  However, for now, my apologies to Nova Scotia strawberries, and I hope you will like this salad!

Strawberry Salad

6 cups of organic mesclun mix (or other salad greens)
1 cup of toasted almonds
2 cups organic strawberries, sliced
3 tbsp olive oil
1 tbsp honey
1 tbsp apple cider vinegar
juice from half an organic lemon

Toast the almonds on a baking sheet at 350 degrees for 5 minutes.  Flip them over and continue to toast for another 5 minutes.  Set the almonds aside to cool.

Place greens and strawberries in a bowl and mix.  Whisk together the oil, honey, vinegar and lemon juice.  Drizzle the dressing on the salad and top with almonds.  Enjoy!

Salad Greens

I hope everyone is having a great summer!  I am sorry for not blogging in so long, but I've taken a lot of vacation time this year.  Now, with summer almost over, I am ready to get back into the routine of blogging every week.  My first blog will celebrate summer and feature salad greens.  So please come back after Sunday to see what it is!

Summer is the time for salads!

Sorry I haven't been around lately to blog.  I've definitely been enjoying my summer.  I am currently on maternity leave and my little girl is certainly keeping me busy.  We've been doing some travelling and experiencing lots of new foods!  Even though my baby isn't ready to enjoy salads, I've been eating a lot.  Leafy green vegetables are so good for you in so many ways!  They are loaded with vitamins and minerals, including vitamin C, iron and even calcium!  So, load up your plates with lettuce, spinach, chard, kale or beet greens.  Your body will be glad you did.

No more beets

I really wanted to have one more beet recipe for this month.  But, unfortunately, I'm all out of beet ideas.  Honestly, the easiest and simplest way to prepare beets (which is still yummy) is steamed in a steamer.  Dab a little butter if you like, or sprinkle with olive oil or splash with lemon juice.  That's all you need.

I'll be back soon with more healthy recipes, so please, visit again.

Thanks for looking!

Roasted Beets with Broccoli

Roasted Beets with Broccoli

3 cups organic beets
3 cups organic broccoli
1/2 onion
3 garlic cloves
4 tbsp olive oil

Pre-heat oven to 350 degrees F.  Peel and chop the beets and place them in a small roasting pan, or baking dish.  Chop the broccoli and onion, placing them on top of the beets.  Mince or crush the garlic, and mix it with olive oil.  Drizzle oil over the vegetables, cover and bake for 60 minutes.