REcipe from The inside tract
The apple cider vinegar and mint perk up the digestive tract while the summer vegetables offer a boost of other phytochemicals for health!
Prep Time: 30 minutes Chill time: 2 hours+ Makes 8 (1 cup) servings
- 1 1/2 pounds tomatoes (5 medium), chopped
- 1 medium English cucumber, seeded and diced
- 1/4 cup red onion, diced
- 1 yellow bell pepper, diced
- 1 tablespoon freshly squeezed lime juice
- 3 cups low-sodium vegetable or tomato juice (organic preferred)
- 1/4 cup raw apple cider vinegar
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Combine the tomatoes, cucumber, onion and pepper in a large bowel. Add the lime juice, vegetable/tomato juice, vinegar, mint and parsley. Mix well and chill before serving, allowing the flavors to develop.
Turkey Herb Burger
Recipe from the Inside Tract
Looking for a tasty burger to grill ? Lean turkey is mixed with a trifecta of green herbs with a hint of age to balance the flavors.
Prep Time: 10 minutes Cook Time: 12 Minutes Makes: 4 Servings
- 1 pound lean ground turkey
- 1/4 cup basil, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh chives, finely chopped
- 1 teaspoon dried sage
- Sea salt
- Freshly ground black pepper
In a large bowl, combine the turkey, basil, mint, chives and sage. Add salt and pepper to taste. Mix gently and form into 4 patties. Grill and brown the burgers for about 6 minutes on each side, or until cooked through
Summer Squash with Dilled Lemon Mustard Dressing
RECIPE FROM THE INSIDE TRACT
Abundant in summer gardens, this simple squash recipe is Dill-icious! Make a batch of the versatile Dilled Lemon Mustard Dressing to keep on hand!
Prep Time: 5 minutes Cook Time: 6 minutes Makes:4 servings
- 2 zucchini, medium size
- 1 yellow squash, medium size
- 1/3 cup Dilled Lemon Mustard Dressing
Dilled Lemon Mustard Dressing
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup water
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh dill, finely chopped
- 2 teaspoons mustard powder
- Sea salt and freshly ground black pepper to taste
Dressing: Place all ingredients in a bowl and whisk until well blended. Store any remaining dressing in the refrigerator in a sealed glass container (lasts about 1 week).
Cut the squash lengthwise to 1/4" thickness. Drizzle with the dressing and grill for approximately 2-3 minutes per side.
DIY Summer Salad with Mint Tahini Dressing
REcipe from The Swift Diet
There are endless possibilites when tossing together a summer salad that includes all colors of the nutritional rainbow: leafy greens, red radishes, orange or purple carrots, and herbs or edible flowers! You'll want to make a double batch of this dressing to add a hint of mint to other dishes.
Prep Time: 10 minutes Cook Time: None Makes: 4 servings
- Variety of salad ingredients and add some nuts or seeds for even more crunch (pumpkin seeds, sunflower seeds, walnuts, pecans, etc.)
Mint Tahini Dressing
- 1/2 cup tahini
- 1 tablespoon extra virgin olive oil
- 1/2 cup freshly squeezed lime juice
- 1/4 cup mint leaves
- 1/4 cup water
Dressing: Place all ingredients in a bowl and whisk until blended. Store any remaining dressing in the refrigerator in a sealed glass container (lasts about 1 week).