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Watermelon Raspberry Lemonade
August 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyMakes 4 servings6 cups watermelon cubes (seeds removed)
1/4 cup raspberries
1 cup water
Stevia extract
1/2 cup lemon juice
Place watermelon, raspberries, and water in electric blender. Cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in Stevia to taste and lemon juice. Refrigerate until chilled, about one hour.
Recipe provided by National Watermelon Promotion Board.
Grilled Onion Salsa
August 1st, 2012UnfeaturedWeekly Recipe:NonWeekly2 large onions, sliced
2 large tomatoes, chopped
1/4 cup seeded jalapeno peppers, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon cumin seeds
fresh-squeezed lime juice
salt
Grill onion slices. Coarsely chop grilled rings and mix with chopped tomatoes, jalapeno peppers, cilantro, and cumin seeds. Season with salt and fresh lime juice. Makes 3 ½ cups.
Recipe and image provided by the National Onion Association.
Grilled Onion Salsa
August 1st, 2012UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/Grilled Onion Salsa LRes.jpg "[title]")
2 large onions, sliced
2 large tomatoes, chopped
1/4 cup seeded jalapeno peppers, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon cumin seeds
fresh-squeezed lime juice
salt
Grill onion slices. Coarsely chop grilled rings and mix with chopped tomatoes, jalapeno peppers, cilantro, and cumin seeds. Season with salt and fresh lime juice. Makes 3 ½ cups.
Recipe and image provided by the National Onion Association.
Spaghetti with Capers, Garlic, and Lemon
August 1st, 2012UnfeaturedWeekly Recipe:NonWeekly8 ounces spaghetti
3 tablespoons olive oil
4 cloves garlic, sliced
2 tablespoons capers
1 tablespoon lemon juice
1 teaspoon grated lemon zest
pinch hot red pepper flakes
1/3 cup chopped fresh Italian parsley
1/4 cup grated Parmegiano Reggiano
Cook spaghetti according to package directions. Drain. Meanwhile, heat olive oil in large skillet over medium-low heat. Add garlic and sauté one minute. Stir in capers, lemon juice, lemon zest, zest, hot pepper, and parsley. Remove from heat. Add pasta to pan. Toss well. Add Parmesan to pasta and toss again. Makes 4-6 servings.
Recipe provided by TruRoots Ancient Grain Pasta
Quick and Easy Pea Pods
August 1st, 2012UnfeaturedWeekly Recipe:NonWeekly1 1/2 pounds pea pods, trimmed
1 large summer squash, peeled and thinly sliced
1 1/2 cups cremini or white mushrooms, sliced
3 tablespoons olive oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
Coat bottom of large skillet with olive oil and heat to medium. Add pea pods, mushrooms, and squash. Sauté until vegetables are slightly soft.
BBQ the Right Way
August 1st, 2012When barbequing this summer, it’s good to have all your favorite foods available to toss on the grill or to accompany a feast. Of course, all those summertime favorites, like chips, pies and beer, really load on calories and fatty substances. Not to mention your body will see the effects of months of this eating habit!
Healthy and easy items for the perfect grill-out.City Farmers Markets
August 1st, 2012Some may think that living in an urban area means limited-to-no access to fresh foods. Others may feel disconnected from nature in their particular concrete jungle. But today more than ever, cities are on the cutting edge of receiving some of the best produce around.
The Real Urban JungleFresh Food at Affordable Prices
August 1st, 2012In today’s society, it’s more common to wait in line for 15 minutes at a fast-food drive-thru than it is to take a walk to a nearby farmer’s market for fresh fruits and vegetables. American culture is obsessed with cheap and convenient foods instead of nutritious staples the body needs to run efficiently.
How programs like Wholesome Wave are getting fresh food to all.
Sweet and Savory Green Beans
August 1st, 2012FeaturedWeekly Recipe:NonWeekly1 1/2 pounds green beans,
trimmed and cut into 2-inch pieces
1 1/2 cups water
1/4 cup coconut oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
2 large carrots, julienne-cut
Place beans and water in large saucepan. Cover, bring to boil. Set heat to low, simmer until tender, about 10 minutes. Drain off water, set aside. Melt coconut oil in skillet over medium heat. Stir in garlic salt, pepper, and basil. Add tomatoes and carrots. Stir gently just until soft. Pour tomato mixture over green beans, toss gently to blend. Makes 3 ½ cups.
Grilled Vegetable Escalivada
August 1st, 2012UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/Grilled Vegetable Escalivada LRes.jpg "[title]")
Makes 4-6 servingsVinaigrette
1/3 cup sherry wine vinegar
1/3 cup balsamic vinegar
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetables
2 medium onions, cut into thick wedges
6 asparagus spears, thin
6 yellow summer squash, halved lengthwise
1 eggplant cut into thick slices
1 red bell pepper cut into 6 wedges
1 green bell pepper cut into 6 wedges
1 yellow bell pepper cut into 6 wedges
Whisk together the vinegars, oil, salt, and pepper. Will make about one cup.
If desired, cover grill grate with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill four to six inches over medium ash-covered coals. Grill for 10 to 20 minutes, turning once halfway through the cooking time. Vegetables are done when tender and slightly charred. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
Recipe and image provided by the National Onion Association
