Learn to Cook: Grilled Summer Vegetables

Learn to Cook: Grilled Summer Vegetables

Serves 4

When eggplant, peppers and summer squashes are in season, use a simple cooking method such as grilling to fully enjoy them and benefit from their nutrients.

Ingredients

1 green bell pepper, quartered 1 eggplant, cut crosswise into 1/2 inch-thick rounds 1 red bell pepper, quartered 1 yellow squash, cut crosswise on the bias into 1/2 inch-thick slices 1 zucchini, cut crosswise on the bias into 1/2 inch-thick slices 2 tablespoons chopped herbs, such as tarragon, thyme and/or basil 2 tablespoons red wine vinegar or sherry vinegar 1/4 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper

Method

Preheat grill to high heat. Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant. Spread out to cool slightly on a large baking sheet.
Roughly chop hot veggies into bite-size pieces and toss with herbs, vinegar, salt and pepper on a large platter. Serve warm, at room temperature or cold.

Nutrition

Per serving: 70 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 16g total carbohydrate (7g dietary fiber, 8g sugar), 3g protein

http://wholefoodsmarket.com/recipes/2987

see whole foods market site for more fabulous recipes…. we especially like the Gluten free ideas and How To Cook entries. Enjoy Jax xx

 

Basil-Spinach Pesto

Basil-Spinach Pesto

Makes about 1 3/4 cups

This pesto features spinach in addition to the traditional basil and whole olives instead of olive oil. Enjoy it as a dip or spread or as a topping for pasta, rice or quinoa.

Ingredients

2 cups fresh basil leaves 2 cups fresh spinach leaves 1 cup pitted green olives, such as Castelvetrano 1/2 cup walnuts 1/2 cup pine nuts 2 garlic cloves 1 tablespoon lemon juice

Method

Place all ingredients in a food processor and pulse until combined. Transfer to a bowl, cover and chill until ready to serve.

Nutrition

Per serving (about 1/4 cup): 140 calories (120 from fat), 14g total fat, 1g saturated fat, 0mg cholesterol, 170mg sodium, 4g total carbohydrate (1g dietary fiber, 1g sugar), 3g protein

Chocolate-Almond Banana Smoothie

Chocolate-Almond Banana Smoothie

Items to add:

  • 1 banana, sliced and frozen
  • 1 cup unsweetened almond milk
  • 1 tablespoon unsweetened almond butter
  • 1 tablespoon unsweetened cocoa powder

 

Chocolate-Almond Banana Smoothie

Serves 1

Ripe banana and almond butter give this delicious smoothie body and a light sweetness without the addition of sugar or other refined sweetener. For a sweeter drink, you can add 3 to 4 pitted dates and blend for 1 minute. Using frozen banana makes the drink cold and extra thick, but an unfrozen banana works well too with the addition of an ice cube.

Ingredients

1 banana, sliced and frozen 1 cup unsweetened almond milk 1 tablespoon unsweetened almond butter 1 tablespoon unsweetened cocoa powder

Method

Combine all ingredients in a blender and blend until smooth. Pour into a glass and serve immediately.

Nutrition

Per serving: 280 calories (110 from fat), 13g total fat, 0.5g saturated fat, 0mg cholesterol, 180mg sodium, 38g total carbohydrate (7g dietary fiber, 20g sugar), 7g protein