Friday, June 29, 2012

4th of July recipes to help you beat the heat

You can keep your kitchen, and yourself, cool with these recipes from nutritionist Amanda Skrip.

Chicago-based Skrip received her culinary training at the Natural Gourmet Institute and continued her nutrition education at the Institute for Integrative Nutrition. All the ingredients for the two recipes below are available currently at the farmers markets in Silicon Valley, and presumably in most other cities also.

ALSO READ: Dazzling low-calorie 4th of July cocktails

Watermelon and Basil Salad
3 tablespoons lemon juice
¼ cup extra virgin olive oil
4 cups seedless watermelon, cut into 1-inch chunks
½ red onion, thinly sliced
½ cup fresh basil leaves, thinly chopped
¼ - ½ teaspoon crushed red pepper flakes
3 tablespoons toasted pine nuts
¼ teaspoon sea salt

Procedure: In a small bowl, whisk together lemon juice, olive oil, and a pinch of salt; set aside. Add watermelon, onion, basil, and crushed red pepper flakes to a large bowl. Pour dressing over the salad, and gently toss together. Let marinate for 2-3 hours.Before serving, top with pine nuts and sea salt..

Tomato-Mango Salsa
½ red onion, rough chopped
½ jalapeño, seeded and chopped
2 cups cherry tomato
1 mango, peeled and chopped
½ cup fresh cilantro
½ teaspoon salt
½ lime

Procedure: Place onion and jalapeño in food processor; pulse until chopped. Add
tomato and mango; pulse 3-5 times. Add cilantro, salt, and lime juice; pulse another 3-5

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