To get as much benefit from the whole foods you eat its important to buy fruits and vegetables grown locally and in season. Here a some healthy and nutritious spring and summer picnic recipes you can make for your friends and family to enjoy in the park. You can try them on Memorial weekend or Fourth of July.
Spring and Summer Recipe with Baby Artichokes with Garlic and Oranges
Ingredients:
- 16 baby artichokes (about 2 pounds)
- 4 – 5 tbsp olive oil
- 3 -4 garlic cloves, chopped
- ½ tbsp turmeric
- 1/2 cup water
- 2 tbsp sour cream or yogurt
- 1 tbsp dill chopped
- 1 tbsp parsley chopped
- salt and black pepper to taste
- orange wedges
Directions:
Trim baby artichokes and cook in boiling water for 5 minutes. Sautee onion and cook in olive oil for 5-7 minutes, add garlic and cook for more 2 minutes or until garlic gets brown. Add artichokes, stir in salt, pepper, 1/2 cup water, 2 tbsp sour cream, ½ tbsp turmeric. Cook, covered, until artichokes are tender, about 5 minutes longer or until knife inserted in bottom of artichoke goes through easily. Serve, warm, garnish with orange wedges, dill and parsley.
Spring and Summer Asparagus with Turmeric Dressing and Almond Butter Recipe
Ingredients:
- 1 cup onions chopped
- 1 bunch asparagus spears
- 3 tbsp olive oil
- Weight Loss Detox Turmeric Dressing
- 1 tsp almond butter
- 2 tbsp parsley or dill chopped
- salt to taste
Directions:
Steam asparagus spears (or cook in boiled water) for 5-8 minutes or until tender. Sautee onions in olive oil for 10 minutes. Make Turmeric Dressing in a bowl, add almond butter and onions and mix thoroughly. Place the asparagus spears on the plate and coat with the new mix of turmeric dressing, almond butter and sautéed onions. Garnish with parsley or dill.
Summer and Spring Mushroom and Quinoa Salad
Ingredients
- 1 tbsp ghee or organic raw butter
- 2 tbsp olive oil
- 8 mushrooms
- 2 tbsp sour cream
- 4 cups spring greens (lettuce, spinach, arugula)
- 1/2 cup spring green onions chopped
- 3 cloves garlic chopped
- 6-8 radishes, sliced
- 1 cup cooked quinoa (or barley or wheat berries) chilled
- 1/2 cup grated Goat cheese
- 2 tbsp dried cranberries
- 2 tbsp prunes
- 2 tbsp pine nuts
- 1tbsp parsley chopped
- 2 tbsp Apple cider vinegar
- salt and pepper to taste
Directions:
Sautee mushrooms in olive oil for about 5 minutes, add garlic and cook for more 2 minutes; add sour cream, season with salt and pepper, stir thoroughly and set aside. Place all the remaining ingredients into a large salad bowl and sprinkle with Apple cider vinegar. Just before serving, pour the warm mushrooms in sour cream over the salad.
Bon Appetit!
Don’t forget to breathe, smile and be happy.
© Irina Wardas, HHC
Women’s Holistic Health, Nutrition Counselor and Coach
May 22, 2012
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