Our Favorite Summertime Recipes

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!

Mean Green

  • 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.

Picking cucumbers for a Mean Green Juice!
Picking cucumbers for a Mean Green Juice!

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.

Westo Pesto

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!

Royal Burgundy Bush Beans These are fun to grow, easy to pick & cool to watch them turn back to green while cooking!
Royal Burgundy Bush Beans
These are fun to grow, easy to pick & cool to watch them turn back to green while cooking!

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!!!

Blessings-

Jasmine

 

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