Recipes from Summer Solstice Meal

by Miki on June 26, 2013

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Eastern Inspired Summer Solstice Recipes

As promised, here are some pictures and recipes from our solstice meal.  I like to think of our meals as spiritual offerings, because food that nourishes, enhances health and synchronizes the body’s energy with the seasonal energy, feeds the spirit as well as the body.  Also, cooking for me is not a precise science, but an intuitive process.  You should feel free to be creative with the recipes,  add in, leave out or substitute ingredients according to personal taste and need. 

I highly recommend using organic and non GMO ingredients. Produce with thick skins such as watermelon, citrus, pineapple etc. are o.k. if organic varieties are not available. Locally grown is more desirable. Also, as far as genetically modified foods are concerned. I won’t use them, but there are no laws concerning labeling, so we may not always know. I do believe everyone should support the right to have foods labeled, so that we can all make informed choices.

Summer Tomato Corn Soup –

This is a modified gazpacho served at room temperature or cold if you prefer

Ingredients:

4-5 medium sized Tomatoes

½ cup finely diced sweet red pepper

2-4 cloves garlic – minced

1 – 2 TBS. fresh lemon juice

2-3 TBS. olive oil

½ tsp. cumin seeds

1 tsp.paprika

2 tbs. fresh cilantro – chopped

Braggs or sea salt & black pepper – to taste

½ cup corn (fresh or frozen) & lightly steamed – let cool

½ – 1 cup water

Directions:  Combine all the ingredients, except for the corn, water, and ½ tbs. of cilantro in a food processor or blender and blend till almost smooth or completely sooth, if you prefer.  If you like the soup chunky, leave ½ a tomato and a little red pepper aside to add back in after the soup is blended.  Add in the corn and the water a little at a time till the soup is as thin as you desire. Sprinkle with the cilantro.

 Savory red lentil and brown rice dosas

Dosas are gluten free fermented Indian breads or pancakes

Ingredients:

¼ cup red lentils

¾ cup long grain brown rice

2 cups warm waterphoto

1 tsp. sea salt

½ tsp. black pepper

½ -1 tsp. ground tumeric

2 Tbs. fresh cilantro-chopped

1 tsp. coconut oil

Directions:

combine the lentils and rice in a bowl with 1 cup of warm water. Leave for approximately 8 hours.  Next, put the mixture into a food processor and process till smooth . Leave for 24 hrs. to ferment.  Next day, add the seasonings and another cup of water to the batter.  Heat a frying pan or non stick grill till very hot.  Drop about a heaping tablespoon of batter and then swirl gently with a spoon to spread it.  Cook a few minutes till the edges firm up and flip.  Cook another minute or so till firm and slightly golden.

Note:  Dosas cook quickly like pancakes. 

Easy chicken vegetable curry stir fry

Ingredients:

leftover chicken is great in this dish or if you don’t have leftovers –

1-2 chicken breast(s) – I prefer to use chicken on the bone to get the benefit of the marrow 

1-2 TBS. coconut oil

2 shallots or 1 small onion – chopped

1-2 garlic cloves – minced

1 cup carrots – sliced or cut into strips (julienned)

½ cup crimini mushrooms – sliced

Curry seasoning – to taste

¼ tsp. cayenne

Braggs or sea salt – to taste

1 – 1 ½ tsp. Kudzu or arrowroot1-2 green onions – chopped

1 cup chicken stock or water

Directions:

If not using leftover chicken, cook the chicken and remove from the bone, if it has a bone. Cut into bite size pieces and set aside. 

Add oil to the pan and saute the carrots, shallots and mushrooms over medium heat till tender. Add the vegetables to the plate with the chicken.  Dissolve kudzu or arrowroot in a small amount of water or stock (be sure to dissolve all lumps out. Add to pan over low heat and stir with a whisk till it thickens slightly adding more water if it gets too thick.. Add the chicken & vegetables back in and season.  Stir to combine everything and coat with the sauce. Turn off heat.

Serve over the Dosas, or any kind of flat bread or grain

Simple salad greens with lemon garlic dressing

Ingredients:

1 – 2 cloves garlic – finely minced

1.2 cup olive oil

1-2 tsp. fresh lemon juice

Braggs or sea salt1

carrot – shredded (optional)

salad greens assortment, whatever you like. I like baby greens and arugala

Directions: 

Put the garlic, lemon juice, olive oil and salt or Braggs in the bottom of a salad bowl.  Put the greens on top and when ready to eat, toss with the dressing

 

Summer Fruit Salad with cashew cream topping – (non dairy)

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Topping

½ cup cashews

5-6 pitted dates

Process the cashews in a food processor till fine.  Add the dates to the cashews and continue processing till creamy.  A little water can be added if the topping seems too dry.  Spoon the topping over the fruit.

Fruit Salad

Use a single fruit or any combination you like.  Berries are at their peak right now and peaches and melons are in season. Papayas and bananas also make tasty additions.

Rooibos & Raw Honey Cooler – serves 2

2 rooibos teabags –

3 cups of water

Raw honey – to taste

Frozen strawberries or orange slices – optional

Directions:

Brew tea according to package directions. While steeping, add the honey. Let the tea cool to room temperature. You can add in some frozen fruit if you want it cooler.

 

 

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