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Glorious Tastes of Summer

By August 11, 2015June 25th, 2024Main Dish, Raw, Recipes, Vegan

Tomatoes DSC_0517The Nourishing Foods Summer cleanse is officially over.  Some members are feeling so good they are continuing on for another week. I cleanse along with the group and feel light and inspired. More importantly, I am grateful to be able use my experiences to make a difference in peoples lives.  Thank you to all the members of our cleansing community for coming together for this transformation of body, mind and spirit.

 

Hear what some of the members say…

Thank you dearly & enthusiastically Ingrid, I appreciate your work very much.  As I go through this (my second seasonal nourishing foods cleanse with you) I realize more and more how well-curated your recipes are (everything I’ve tried comes out good, how well thought out your offerings to us are, how smart & genuine & how much of an amazing humble giver you are—-please receive our gratitude I know I am not the only one! This is one of the few things I’ve paid for online that I am literally already stoked on the plan to pay for the FALL & WINTER cleanses.  This is the real deal for a lifestyle upgrade—-in awe I am!           Anonymous

To dear Ingrid, I honestly would not be where I am today without you, your knowledge, your authenticity, your support and your love. I am feeling the best I ever have and loving everything about it. I love the healthy foods, I love making your recipes and trying new ones, I love the tapping, I love your quotes and I love the poem you sent us today. I am ready to begin the next chapter of my life with excitement, joy and the wonderment of what each new day will bring my way. I now realize the importance of having one’s body in balance. After this week, I can do ANYTHING!!!!           Paula
 
“Ingrid, you have outdone yourself with this cleanse! The recipes are amazing – I could literally dive into the corn chowder. It’s sooo delicious and very satisfying. The mind and spirit processes are right up my alley – simple and effective.  I really AM thrilled. Thank you, once again, for a marvelous experience.”           Kirsten

 

Now that I am back to my regular diet, I am basking in the delights of summer.  Here are some of my favorite summer staples. (click on the links for recipes)

 

The Glorious Tastes of Summer

Tomatoes DSC_0517shishito1
                                     corn on cobzucchini

As we reach the peak of summer, zucchini, corn, tomatoes and peppers are plentiful in the market and garden.

These glorious vegetables are perfect for breakfast, lunch or dinner.  Tomatoes, corn, zucchini and peppers are what summer eating is all about.

Gardening always brings me back to the time in my life when my son was growing up in Woodstock, NY. For years we had a big garden.  Together we would work and play in the garden for hours. Looking through a child’s eyes at a zucchini growing from a seed into something you can eat is nothing short of a miracle.

And many zucchini there were.  We would try and get them while they were small and tender but somehow one or two seemed to get away growing into zucchini giants.  We would keep the huge bat size zucchini displayed on the counter for days. They were magnificent even if too tough to eat.

Cherry tomatoes needed to be picked every day.  As we picked, many of them went right into our mouths. Who can resist the sweet juicy taste of a cherry tomato? We would eat tomatoes for lunch and dinner everyday for weeks.

While we never grew corn successfully, we went to the local farm stands to get fresh picked corn every day.  It was fun sitting out on the porch shucking corn with corn silk and leaves flying everywhere. We never got tired of it until summer ended.

Enough with the nostalgia.  Today I still grow a garden but much smaller and savor miracle of it. I enjoy these vegetables every day of the summer as soon it will be gone.

 

TomatoTomatoes are often considered a vegetable, though in actuality they are a citrus fruit

Tomatoes are best eaten in the summer when they are sweet, juicy and fresh.  While they are available all year long, the tomatoes you find in the supermarket after the season is over, well let’s just say they are not in the same category.  Now is the time to dig in and enjoy the bounty.

Take delight in a plump red tomato with a sprinkle of Celtic sea salt for lunch. Cut the red and yellow cherry tomatoes in half, sprinkle with Celtic sea salt, fresh pepper, a little balsamic vinegar and fruity olive oil.  Let sit for 15 minutes for the juices to blend and release.  Add in basil ribbons and enjoy.  Sometimes I even eat a tomato salad for breakfast.  It’s fun to make a fresh tomato salsa or bruschetta to have on hand for dipping crudité.

With the abundance of tomatoes I make a Grilled Tomato Sauce (recipe below) to put on grilled fish, scallops, squid or chicken, grilled vegetables or zucchini pasta.  It is simple and sublime.

If you’re up for something a little more complex a Tomato, Kale and Pumpkin Seed Napoleon makes a nice summer dinner.

Tomato Kale and Pumpkin Seed Napoleon

napoleon

 

corn on cobCorn:  It isn’t summer without corn on the cob.

While corn is a high starch vegetable it does contain many vitamins including B  & C as well as the minerals magnesium and potassiumand antioxidants zeaxanthin and lutein which are good for your eyes. Corn is high in insoluble fiber that goes through your body taking toxins with it.  Chew your corn thoroughly or you may see it in your stool.  Insoluble fiber has been shown to feed the “good” bacteria in your gut.

While Monsanto has genetically engineered corn, the corn you find in the farmer’s market is most likely not grown with their seeds.  Check with the farmer or buy organic.

It is fun to rummage through the corn stand to find the perfectly plump ears of corn with fresh looking husks and silk.  They taste better when not overcooked.  I bring a pot of water to boil, add the corn, cover the pot, and let the water come back up to a boil.  It usually takes 3-4 minutes.  Immediately remove the corn ears from the water.  The corn is cooked perfectly.  Serve sprinkled with salt and if you like organic cultured butter.  Yes, butter is a healthy food, read here but I enjoy it plain too.   Try it slathered with Vegan Pesto or sprinkled with lime juice, salt and hot chili powder.

Corn can be eaten raw and studies have shown it may be easier to digest when raw. Try this salad.

Raw Corn Salad


peppers2Peppers are in full swing in the Farmers Market right now and there are many varieties to choose from.

Whether you get hot peppers or bell peppers they all have lots of flavor.  Use sparingly as peppers tend to be very assertive and can overpower a dish.  Be careful with the varieties, if you add too much of a hot one to your dish you may not like it. Taste a little piece of the pepper before adding to a dish to test the heat.

Red bell peppers are sweet and crisp. When seeded and sliced they are great in salads.  They can also be cut up as crudité dipped into salsa or hummus.  I like roasted red peppers to serve with broccoli or other vegetables. Red peppers can be roasted on the grill but can also be done on top of a gas burner stove. (recipe below).
My favorite pepper is the Shishito.  It is readily available in the markets and makes a quick tasty appetizer. It is packed with flavor but is not hot.

Blistered Shishito Peppersshishito4

Red and yellow peppers make a nice sauce to serve with fish, vegetables or pasta.

Fish with Red and Yellow Pepper SauceFish Pepper

 

zucchin grilledZucchini is one of the easiest vegetables to grow and there are many ways to use them.

They are divine gently grilled, serve with a few olives and a sprinkle of balsamic vinegar .  If you like, crumble a little goat cheese on them while warm, it melts in your mouth.  Spirilaze to make zucchini spaghetti or thinly slice on a mandolin for zucchini pappardelle. Serve with pesto or tomato sauce. Grate zucchini on a salad just like carrots. Cooked or raw they are sweet and delicious.

With zucchini the possibilities are endless Here are some of my favorite recipes.

 

Zucchini Hummus

zucchini hummus

Zucchini with Blossoms and Olives

013

Gluten Free Chocolate Zucchini Muffinszucchini muffin

Additional recipes…

010 - CopyGrilled Tomato Sauce

3 -4 medium tomatoes sliced crosswise ½” thick
¼ cup extra virgin olive oil plus more for brushing
3 cloves garlic minced
¼ tsp red pepper flakes (a few shakes)
¼ cup finely shredded basil leaves

  • Preheat the grill.
  • Lightly brush the tomatoes with olive oil and season with salt and pepper.
  • Grill until tender and lightly charred about 2 minutes per side.
  • Transfer tomatoes to a blender and puree until smooth.
  • Heat olive oil in a medium sauté pan
  • Add garlic and red pepper flakes, sauté on low heat 2 minutes until garlic is softened.
  • Add pureed tomatoes
  • Simmer until sauce is thickened about 15 minutes.
  • Season with salt and pepper
  • Stir in basil and serve.

 

red peppers roastedRoasted Red Peppers

  • Place the whole pepper on top of a hot grill or gas burner on high.
  • Char the skin by turning with tongs so most of the skin turns black.
  • Put into a bowl cover, with a plate, let steam until it is cool enough to touch.
  • Using a small knife scrape the skin off.
  • Cut through the bottom of the pepper from bottom to top and all around the top so you can lift out the stem and most of the seeds.
  • Scrap off any seeds that remain.
  • Slice into strips.

My advice is enjoy the glorious taste of summer while it is here.   Stick to simple preparations after all it’s “summertime and the livin is easy”. 

 

 

 

 

 

 

 

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