6 ripe peaches, peeled and chopped
2 pints blueberries, rinsed well
1/4 cup brown sugar (more or less to taste and depending on how ripe peaches are)
1/4-1/2 cup aqua faba (liquid from one can drained garbanzo or other bean)
1 tsp vanilla
1/4 tsp almond extract (optional)
3/4 cup fine sugar, ground fine in a coffee grinder
You will start making these more often once you realize how easy they are!
1 package spring roll rice paper circles (will keep in dry pantry for years)
Veggies of choice, sliced in small strips - such as: Cucumber, carrot, red/yellow pepper, purple cabbage, green onions, red onion, zucchini, asparagus, sugar snap peas, jicama, avocado, etc.
Herbs: basil, mint, cilantro, etc
Other ideas: baked tofu, cellophane noodles, tempeh, chicken, etc
Consider buying a coupling set for cake and frosting decorating ($3 or less) or use a plastic baggie
1 cup hummus of choice
1/4 cup banana peppers
Crackers of choice
Cut a small edge off the corner of a plastic baggie. Put on your frosting tip and screw on the coupler if using. Scoop hummus into baggie. Twist top of bag and gently put pressure on hummus to create letters or shapes onto a cracker.
1 bunch curly kale, rinsed well, de-stemmed and torn into small pieces
1 cucumber, peeled and cut into large chunks
1 ripe avocado
1 small bunch green onions, trimmed
1 small bunch cilantro
2 cans mandarin oranges, drained
1 pineapple, ripe and cut into small pieces
1/2-1 cucumber, cut into small 1/4 wheel slices or half moons
1/2 red pepper, diced
2 Tbsp cilantro, chopped
1 lime, juiced
Stir well to combine and serve or store in fridge up to 7 days.
1 package frozen edamame in shell
Salt to taste
In a medium pot, boil water. Follow package directions to cook the edamame (soybeans). Salt the pods and mix to evenly coat with the salt. Hold onto one end of a pod and gently bite down near your fingers. Holding the end firmly, pull your head away from your fingers and the warm, salty beans will come out of their pod and into your mouth. Yum. Repeat.
Jill Ovnik is a certified food educator and culinary instructor for The Cancer Project, a not-for profit organization based in Washington D.C., a Food For Life Instructor for www.PCRM.org and the founder of www.vegangal.com
1. Go outside and Play - spending time in nature can reduce stress, anxiety and depression.
2. Hike, Bike, Swim - so many ways to get your moderate to intense physical activity. Too hot? Walk in a mall or get to the gym.
3. Slather on Sunscreen - use sunscreen with an SPF of 15 or higher and re-apply if you are out all day.
4. Stay Cool - if it’s too hot, stay indoors during the hottest part of the day, usually about noon-3pm.
5. Drink More Water - your body needs extra fluids in hot weather. Avoid sugary drinks and alcohol which can be dehydrating.
6. Fire up the Grill - However, avoid cooking meat, poultry or fish over an open flame or on a hot metal grill as heterocyclic amines form and the black charred bits have been linked to some cancers. Plant-based options will not be a problem. Remove or avoid black charring on animal-based foods whenever possible.
7. Visit a Farmers Market - support your local farmers and eat fresh from the fields. Grow your own garden if possible.
8. Pack a Safe Picnic - choose a good cooler and keep foods cold (at or below 40 degrees) to avoid any problems.
9. Shoo Away the Bugs - ticks and mosquitoes can carry diseases. Apply insect repellent to exposed skin and clothing. Wash it off when you come inside and check your skin, clothing and gear for hitchhiking ticks.
PEACHES are a widely popular delicious, juicy fruit. First cultivated in China, peaches are now available across the globe.
Peaches offer a rich treasure of minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. Peaches are low in calories, contain no saturated fat or cholesterol, and are a good source of dietary fiber.
Healthy Recipes
