Issue 93: Summer Sensations

Cool Summer Salad

Salad Ingredients
3 cups spinach leaves, shredded
1 cup Romaine lettuce, shredded
½ cup shredded organic carrots
2 zucchini, shredded
1 cup of alfalfa sprouts
1 cup of broccoli florets
½ cup diced yellow bell pepper
1 cup red cabbage (chopped)
2 hard-boiled omega-3 eggs (sliced)
2 ounces shredded organic cheese

Dressing: Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and two carrots, two Tablespoons mayonnaise and a dash of Herbamare.

Directions
Layer large salad bowl with listed salad ingredients. Top with dressing—and it’s ready to serve.
 

Black Bean Summer Salad
Serves 4-6

Ingredients
2 cups of freshly cooked black beans
½ cup of chopped green onions
2 avocados, peeled, pitted and chunked
¼ cup of fresh basil, chopped
2 fully ripened large tomatoes, chopped
2 cups frozen corn, thawed and drained
¼ cup fresh cilantro, chopped
1 lime, juiced
1 Tablespoon olive oil
sea salt
pepper
grated mozzarella cheese

Directions
Drain the freshly cooked black beans; set aside and cool. After the beans have cooled, use a large bowl and combine the black beans, green onions, avocados, basil, tomatoes, corn, cilantro, juice of one lime, olive oil, sea salt and pepper. Chill. Top with shredded mozzarella cheese. Serve

Chillin’ Apple Pie

Ingredients
One baked whole grain deep-dish pie shell. Cooled.

Pie Filling
6 large Granny Smith apples, peeled, cored, and chopped
1½ Tablespoons cinnamon
½  teaspoon allspice
½ teaspoon ground cloves
1 teaspoon lemon juice
1 cup raw, unfiltered honey

Directions
Chop apples into small chunks. In a large mixing bowl, mix together the chopped apples, cinnamon, allspice, ground cloves, lemon juice, and raw honey. Spoon the pie filling mixture into the pre-baked whole wheat pie shell. Refrigerate for one hour prior to serving. Can be topped with organic ice cream or organic whipped cream.