live. nurture.

Body of Knowledge Health and Nutrition Counseling

Recipes

Refreshing recipes for the summer season…

Green Pea Hummus

· 2 cups fresh or frozen peas

· 2 cloves garlic

· Juice of 1/2 lemon

· 2 tablespoons toasted tahini

· 1 tablespoon ground cumin

· Baby carrots, celery sticks, or sliced cucumbers

Mix all ingredients in food processor or blender.  Serve on carrots, celery, and cucumber.

 

Strawberry Almond Shake

· 1/2 cup strawberries, fresh or frozen

· 1/2 cup Almond milk

· 2-3 Ice cubes

· Agave nectar or stevia as needed

· 1/2 Banana—optional

Blend all ingredients into a smooth shake.

 

Summer Vegetable Sauté

· Small bag baby carrots, halved

· 1/2 pound  of new potatoes, quartered

· 3 cups chopped asparagus

· 1/4 pound sugar snap peas, whole

· 8 radishes, halved

· 3 tbs. canola oil

· 3 scallions, sliced into small pieces

· 10 ounces baby lima beans

· 2/3 cup vegetable broth

· 1 tbs. fresh lemon

· 1/4 cup fresh chopped parsley

· 1 tsp fresh tarragon

In saucepan place potatoes with enough cool water to cover.  Bring to boil, reduce heat, and simmer for 15 minutes.  Drain and cool.  In another saucepan, boil 6 cups water.  Add carrots for 2-3 minutes, then add asparagus and peas for 2-3 minutes.  After, add radishes for 1 minute.  Drain and rinse in cold water.

In a skillet or cast iron wok, heat oil over medium heat.  Add scallions, lima beans, potatoes and cooked vegetable mixture.  Stir for 1 minute.  Add broth and bring to simmer.  Stir in remaining ingredients.  Allow to stand for several minutes and serve warm. 

 

Peach Iced Tea

 

· 7 black tea bags (or green if preferred)

· 5 cups water

· 3 cups sliced peaches

· 5 cups 100% peach nectar/juice

· Agave or stevia to sweeten—optional

Boil water and steep tea bags for 6 minutes.  Combine nectar/juice and brewed tea in a pitcher.  Stir in peach slices and allow to chill overnight.  Serve over ice cubes.  Sweeten to taste.