Healthy Summer Recipes

Homegrown produce profuse but culinary inspiration lacking a bit? Put some of the stars of your summer harvest — cukes, berries, bell peppers, onions, herbs — to delicious work with these tasty, healthy summer recipes.

| April 13, 2012

  • Clean Start
    Looking to “clean up” your diet? For one person, eating “clean” may mean eliminating preservatives and artificial ingredients. For another, it may mean total food self-sufficiency. No matter where you fall on the continuum, you’ll find Terry Walters’ 100 assorted, creative recipes in “Clean Start” to be inspiring blueprints for learning how to cook with seasonal, minimally processed foods in order to enjoy maximum nutrition and incomparable deliciousness. Walters’ clean food creations — from Pumpkin Spice Muffins to Glazed Baby Carrots With Maple Mustard — are rich in protein, whole grains and essential fats but free of meat, dairy, gluten and refined sugar, so diners of diverse palates and preferences can all dig right in.
    COVER: STERLING EPICURE
  • Blueberry Tart Recipe
    The delicious blueberry filling for this tart is sweetened with apple juice and maple syrup.
    GENTL & HYERS
  • Chopped Salad With Blackberry-Shallot Vinaigrette Recipe
    Chopped salads add a splash of color to a meal. This one in particular is sure to wake up your palate with its varied tastes and textures, all complemented by the sweet blackberry vinaigrette.
    GENTL & HYERS
  • Cucumber Mint Salad
    You can make this light, refreshing Cucumber-Mint Salad with any kind of cukes you have on hand.
    GENTL & HYERS

  • Clean Start
  • Blueberry Tart Recipe
  • Chopped Salad With Blackberry-Shallot Vinaigrette Recipe
  • Cucumber Mint Salad

The following is an excerpt from Clean Start by Terry Walters (Sterling Epicure, 2010). Eating in harmony with what’s in season in your region has a host of benefits: less processing, packaging and contamination, boosted flavor and nutritional value, and the satisfaction of nourishing yourself straight from nature’s menu. In this sensational cookbook, you’ll find recipes — organized by season — that use the healthiest ingredients available from your garden or local farmers market. Beyond its recipes, Clean Start is an encouraging, easy-to-understand guide to dining closer to the source, accessible even for those accustomed to eating processed foods. 

Blueberry Tart Recipe

“Eat more than you bring home” is our family rule of thumb for blueberry picking. By the time we’re done, we’re often left with tummy aches all-around and not enough blueberries to make more than a few muffins or pancakes. All I have to do is mention this tart before we start picking and our blueberry yield miraculously increases — and our tummy aches magically disappear!

Ingredients: 

Crust:
2 cups almond meal
2 tbsp maple syrup
1 tbsp virgin coconut oil
Pinch of sea salt
1 tsp almond extract
 



Filling:
1 cup apple juice
2 tbsp arrowroot powder
1/2 cup maple syrup
2 tbsp lemon juice
1/4 tsp almond extract
Zest of 1 lemon
Pinch of sea salt
2 cups blueberries
 

Instructions: 






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