Monday, September 7, 2009

Seasonal and healthy Labor Day recipes

Who says you have to eat watermelon off the rind? This sassy summer salad is great for lunch on the go, barbecues, or a post-workout snack, and kids enjoy it too.
It’s easy to make and tastes great.
Watermelon is a powerful food, rich in vitamin A, vitamin B, vitamin C, lycopene, magnesium, and potassium.
Not only is it a thirst-quencher, but watermelon is helpful in reducing inflammation caused by asthma, diabetes, colon cancer, arthritis, and swelling caused by pregnancy . A recent study shows that watermelon juice prevents erectile dysfunction.

Sassy watermelon mint salad (Prep time: 15 minutes)


1 5lb. watermelon1 red onion or vidalia onion
1/2 cup fresh chopped mint
1/2 cup fresh chopped parsley
1/2 cup fresh chopped cilantro
4 tbs. fresh lime juicesalt and pepper
1/2 cup feta cheese (optional)

Cut the watermelon into one-inch size chunks, slice the onion into thin ring-like strips, and soak in a bowl of cold water for at least an hour. Discard the water and remove onions. In a large bowl, add the watermelon, mint, cilantro, parsley, lime juice, and onions, gently mix, then add salt and pepper to taste. If you are adding cheese, sprinkle feta on top.This is an amazing seasonal salad that is hydrating, and cooling on warm summer days and helps to reduce swelling caused by heat and poor circulation.

Crazy sexy corn salad (Prep time: 15 minutes)


6 corn cobs or 2 bags of frozen corn

4 tbsp. butter (optional)

2 tbsp. olive oil

1-2 stems lemongrass, bruised and cut in half

3 small bird’s eye chilies, seeded and finely chopped

2 tbsp. lime zestjuice of 1 lime

2 tsp. finely chopped cilantro leaves

1/2 bell pepper diced

Heat the butter and oil in a large saucepan over low heat. Add lemongrass and braise gently for 5 minutes, then remove from the pan. Add the chili and cook for two minutes, stir in lime zest, a few tablespoons of water, and then the corn. Cover and cook, shaking the pan frequently, for 5-8 minutes until corn is nice and tender. Season with a bit of sea salt, and serve hot or at room temp.

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