It’s summer time & the eating is….. cool. Cool as in-temperature. Cool as in- it’s so hot I’m hungry but I don’t want to think about cooking!!! So here at Homestead Blessings we make & drink lots of Mean Green juice ( some folks call it Reboot) made with cooling cucumber! Here is a recipe I adapted from the original. We try to get organic lemons & apples, but when they’re not available just peel them & pray!! What’s nice about this juice is that, depending on where you dwell, you can grow the ingredients!
- 2-3 large cucumbers
- 2 apples, medium-large
- 6-8 leaves kale- right now some of us are dealing with thyroid issues so we are limiting our intake of goitrogens & use Lamb’s Quarter & other Herbs instead of the kale- you can also use romaine lettuce
- 1/2 lemon or 1 small
Wash produce & press through juicer. Taste- you may want to add more apple.
This makes approx. five 8 ounce glasses, 8 ounces of juice is what your body can process at a time. Awww! Yummy! For more yummy nutrition you can add a tablespoon of flax oil & 1 tablespoon of a superfood blend.
Pesto with tomato is another recipe we whip up weekly. Add a lacto-fermented pickle- we made these for the first time last month after years of wanting to!!!- & some cheese (see our Dairy DVD for how to make Mozzarella & more!) yum! Here’s the recipe for Westo Pesto found in our Homestead Blessings Cookbook. If you want to be super healthy soak & dry the nuts/seeds first.
1 cup Seeds or Nuts- I like to use a blend of sunflower, pumpkin seeds & walnuts
1/2 – 1 cup Olive Oil
2-3 cloves Garlic
Approximately 4 cups Basil- I like to include other greens too for extra nutrition! Lamb’s Quarter, Kale or Parsley etc.
salt to taste
1/2 cup Parmesan Cheese or Nutritional Yeast (optional)
Blend the seeds/nuts in a blender or food processor until finely ground. Add garlic. Then, with the blender/processor running, add basil leaves a few at a time until you’ve added them all or it won’t blend, then start adding the olive oil (& the rest of the basil if you have more). Continue blending until the basil is well incorporated & you have a thick paste. Hand stir in the salt & parmesan cheese/ nutritional yeast. This can be stored in the fridge or frozen for winter enjoyment!
Here’s another fast, easy recipe for the summer, using ingredients fresh from the garden!
Summer Green Beans
3 TBS. Olive oil
1 LB. fresh green beans, snapped
4 medium tomatoes, chopped
1 purple onion, sliced
3 cloves garlic, chopped
2 tsp. salt
2 handfuls fresh basil
Layer ingredients in order given in a heavy bottom pot. Cook over medium high heat till green beans are tender. You don’t have to stir this, or add water- tomatoes and green beans make their own juice as they cook. Cecilia created this simple but tasty recipe a few summers back and it’s now our favorite way to eat fresh from the garden green beans!
Read about our great adventures of a tiny garden & our temporary homestead at www.homestead-blessings.com/homestead-blog
Enjoy the recipes & may your summer be filled with lots of fresh veggies & joy!!!