Summer Recipes

Summer is a time of ease, relaxation and simple pleasures. Make the most of this warm and sensual time of year by planning meals that are light and easy to prepare. These recipes come courtesy of naturopathic doctor Theresa Dale, Ph.D., N.D., author of “Revitalize Your Hormones: Dr. Dale’s 7 Steps to a Happier, Healthier, and Sexier You.” Published by John Wiley & Sons, Inc., Dr. Dale’s book can be ordered from her Web site: www.wellnesscenter.net.

summer salad

Colorful and alive with garden flavors, this is perfect for serving at lunch or dinner.

Ingredients:

2/3 cup cooked organic brown rice
4 teaspoons green onion, minced
4 teaspoons red bell pepper, minced
2 teaspoons parsley, minced
4 tablespoons sliced jicama, raw and sliced
4 teaspoons celery, minced
2 radishes, sliced
2 tablespoons eggless mayonnaise (to taste)
Dash of tamari
1 ½ teaspoons lemon juice
Pinch of cayenne
1 tablespoon white wine, such as Pinot Grigio or chardonnay
½ small tomato, seeded and cut into strips

Method: Combine all ingredients and chill for a few hours.

yield: 3 to 4 servings
gazpacho

A Spanish salad you can drink!

Ingredients:

1 small onion, chopped
1 bell pepper, as ripe as possible, chopped (not seeded)
1 large cucumber, chopped (reserve a few slices for garnish)
3 ripe tomatoes, about 1/12 pounds, peeled and chopped*
2 cloves of garlic, chopped
¼ cup cider vinegar
2 teaspoons sweet paprika
2 tablespoons olive oil
1/8 teaspoon cayenne pepper

Method: Blend all the ingredients to a smooth puree a little at a time, blending in the vinegar, paprika and oil. Place the puree in a glass or ceramic bowl and mix very well. Chill. Garnish with the cucumber slices and serve cold. Gazpacho tastes best when made one day in advance.
*Peel ripe tomatoes by dropping them in boiling water for 10 seconds. Drain. Rinse. Remove stem end and slip off the skin.

yield: 3-4 servings
coriander and garlic crisp tempeh

As you may already know, tempeh is a high-protein food of Indonesian origin made from
partially cooked, fermented soybeans. The seasonings in this dish make it highly flavorful but not too spicy; it also goes well with the summer salad listed above.

Ingredients:

½ teaspoon coriander, ground
1 clove garlic, crushed
½ cup water
2 teaspoons salt
6 ounces (170 gm) tempeh, cut into slices about 1-by-2-by-1/8-inch thick
Olive oil for sautéing

Method: Combine the first four ingredients in a bowl, mixing well. Dip the tempeh slices in quickly, then drain them briefly on absorbent (paper) toweling or a rack. Pat the surface lightly to absorb excess moisture. Heat the oil to 350 degrees (175 centigrade) in a wok or skillet. Slide in the tempeh and deep or shallow fry it for 3 to 4 minutes, or until crisp and golden brown. Drain it briefly on fresh paper toweling and serve immediately as an hors d’oeuvre or a side dish, or as an accompaniment for brown rice.

yield: 3 to 4 servings
plum pudding

Instant dessert karma: Enjoy!

Ingredients:

½ cup (120 ml) macadamia nuts
4 dried apricots
3 plums
¼ teaspoon sea salt
½ teaspoon vanilla extract
½ teaspoon lemon juice

Method: Blend all ingredients until smooth and creamy, then serve.

yield: 3 to 4 servings

recipes by Theresa Dale