This time of year, there is no excuse for eating premade, processed food.
There are just too many delicious fresh fruits and vegetables in season!
Since being home, I’ve enjoyed visiting the local farmer’s market and cooking, healthy, wholesome, fresh meals.
Starting my days right with breakfast!
Peach and Blueberries
Ground flax, ground hemp seeds
Strawberries and Blueberries
Ground flax, ground hemp seeds, wheat germ
Raw oatmeal and apricot jam
Midday Lunch Breaks
Arugula and red cabbage
Red pepper, cucumber, tomatoes
Pan seared grilling cheese with Italian seasoning
The more colorful, the better!
Whole grain sunflower bread
Arugula, goat cheese, cucumbers
Zucchini and mint fritters
Tofu veggie balls
The beets and balls were fantastic… but I won’t even waste my time typing the fritter recipe as it was far from par.
How to Steam Beets
- Wash the beets with warm water then cut off the top and bottom bits.
- Quarter the beets, leaving the peel on.
- Put about an inch of water in the bottom of a pan then add the steaming basket and beets.
- Turn on the heat and allow the beets to steam for 15-20 minutes, or until a fork inserts smoothly.
- To peel the beets, put on a pair of disposable rubber kitchen gloves and simply run the skin off. You can also use a paper towel to do the same trick.
Tofu Veggie Balls
Pretty much a veggie burger in ball form.
- 1 block hard tofu, pressed for 15 minutes to release excess water
- 1/2 red pepper, finely chopped
- 1/4 cup parsley leaves, finely chopped
- 2 cloves garlic, pressed
- 2 Tbsp. sprouts (more on this to come shortly, I used a mixture of fenugreek, lentils and Daikon radish seeds)
- 1 small red onion, finely chopped
- 1/2 cup raw oatmeal, finely chopped
- 2 Tbsp. soy sauce
- pepper to taste
- 1/2 cup whole wheat flour
- 1/4 cup nutritional yeast
- 2 Tbsp. sesame seeds
- 2 Tbsp. sesame, olive or flax oil
- Break apart the tofu with your hands, creating a crumbles. Add the additional ingredients and continue to mix with your hands. Squeeze the mixture until all ingredients are well incorporated.
- Form the mixture into balls, no bigger than an inch in diameter.
- Heat the oil in a large, non-stick pan. Add the balls and brown on all sides, turning frequently, being careful not to burn the balls.
- Eat straight from the pan or covered with tomato sauce in a tofuball sub or top off a plate of spaghetti with these bad boys.
Fresh, fun, colorful, healthy, summertime food!