Summertime Melon Coconut Juice

Take advantage of the abundance of cantaloupe right now by trying out this cool, refreshing, hydrating juice.This is the prime time of year for fresh cantaloupe! Cantaloupe is a great source of Vitamin A, Vitamin C, and Potassium. The addition of the coconut kefir is optional, but adds a probiotic punch along with a sweet taste.


Servings: 1


Gather:
2 large kale leaves
1/2 cucumber (peeled if not organic)
1/2 lime
1” slice of fresh ginger
2 cups of cantaloupe (or watermelon, honey dew, etc)
1 cup coconut kefir
Optional: 1 tsp ground flax seed (added fiber and omega 3s)

Juice the kale, cucumber, lime, ginger & cantaloupe. Then stir in the coconut kefir and/or ground flax seeds. Enjoy!

Summertime Veggie Sauce with Pasta

Right now has got to be the best time of the year to enjoy local fruits and veggies! Eating local & in season lets you enjoy your fruits & veggies at their most nutritious, saves you money & you support local farmers.
 

So enjoy those yummy blueberries, melons, corn, green beans, peaches, eggplants, peppers & tomatoes right now! Here is a recipes I’ve been making lately to utilize the bounty of fresh veggies right now.

Gather:
Extra Virgin Olive Oil
Red Pepper Flakes – to taste
1 Red onion, diced
2 Cloves garlic, minced
1 cup mushrooms, thinly sliced
1/2 block of tempeh, crumbled
Celtic Sea Salt and Fresh Ground Pepper to taste
1 Eggplant, diced
1 Yellow summer squash, diced
1 carrot, diced
3-4 large ripe tomatoes, chopped
1/4 cup diced herbs – basil, oregano, thyme, chives, parsely – whatever you have on hand that is fresh
1 Package of quinoa pasta spaghetti – cook according to directions on package

Make:
Saute the onion, garlic and red pepper flakes (if using) until onion is soft. 

Add the mushrooms, tempeh, salt and pepper and cook, while stirring, for a few minutes. Then add the rest of the veggies & herbs. Cook for about 10 minutes, until everything is tender. Serve over the quinoa pasta.

*Gluten-free and vegan*


Tempeh Kabob’n It

I got an awesome new grill last fall, so I’ve been playing with some veggie grillin’ recipes. Here’s one I created for tempeh kabobs. Tempeh is a fermented soybean cake. It’s a great protein source for vegans like me. Plus, its slightly less processed than tofu. They carry it at our “regular” grocery stores here in the tofu section. 

Gather up:

4 cups water
1 tsp sea salt
1 tsp chili powder
2 tbsp mustard
1-2 tsp hot sauce (to taste)
2 tbsp Worcestershire sauce (make sure its vegan if you are plant-powered)
2 tbsp agave nectar 
1 package of tempeh
Your veggies – get creative! I used bell peppers, onion, mushroom and cherry tomatoes
Skewers – I like the metal kind
Bring to a boil and add one block of tempeh – then simmer for 20 minutes. Remove from heat and add juice of one lime. When cool cut into chunks that are about 1.5″ – you don’t want the the tempeh to break when you “kabob” it.

For the veggies on the kabob: chop up some bell peppers, then put aside along with some whole cherry tomatoes and button mushrooms. I used onions here too but I didn’t like them. Pineapple would be great here too.

Use metal skewers, or soak bamboo skewers in water. Make up your kabobs & put on the grill. Have your grill at about 375. Cook for 8 minutes. Brush all of the kabobs with bbq sauce (I used Rancho Gordo’s “La Paloma Mild Sauce for Hot People”) & flip. Brush other side with sauce. Grill for another 8 minutes. Enjoy!