Cantaloupe Agua Fresca

Cantaloupe Agua Fresca

I saw a number of cantaloupe recipes in Redbook magazine this summer and cut them out to try.

I like agua frescas a lot, and they are so simple to make.
They're also called agua de fruta at times.
They're very common in Mexico, and I shared a watermelon version here.

You start by cutting up a cantaloupe into large chunks, then blending the fruit with 4 c of water in the blender.  I did mine in two batches.

Then you strain the mixture in a fine mesh strainer - straining the juice into a pitcher, and reserving the pulp for a smoothie later on!

Once you have your agua fresca, mix in the juice of two limes and chill.

When you're ready to serve, add some fresh mint.

I think it's almost heartbreaking sometimes to cut up a melon and then turn it into a beverage - I'd rather eat it as is! 

But sometimes it's great to make an agua fresca if I've got a lot of leftover fruit, or just for a change of pace.  And I do save the pulp for a smoothie, which works well.

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Buen Provecho!

Miso Barley Soup

Miso Barley Soup

This is a really easy, and tasty soup.
This recipe comes from the You Are What You Eat cookbook, and is another great variation on miso soup.

It's hard to call this an actual "recipe", but I will!  It's super simple and uses instant miso soup packets.

I cooked up 4 for our family, and added in 1 cup of leftover soaked/rinsed/drained/cooked pearl barley.

You cook the soup according to the packaged directions, then add in the refrigerated barley, stirring until it's heated through, on simmer or off the heat.

You can't see the barley because it sinks.  I tried to get a photo, but it kept sinking!

Delicious, healthy, and an easy way to add a little something to packaged soup.

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どうぞめしあがれ (douzo meshiagare)

(Japanese for Bon Apetit!)



Quinoa with Basil and Pine Nuts

Quinoa with Basil and Pine Nuts

This recipe comes from The Kind Diet.  It sounded like a great, simple side dish to experiment with quinoa (pronounced KEEN-WA).  The title calls for pine nuts, but as you'll see in the first photo, I used raw cashews that I already had, as she recommends in the book.

I started by placing my nuts in a small dry saucepan and roasting them on medium for 7 minutes or so.

To cook the quinoa, you start by rinsing it really well.  My men weren't big quinoa fans when I first started cooking with it.  It turns out, it's because I wasn't rinsing it - which is necessary with quinoa.  Even if the package says "pre-rinsed", do yourself a favor and rinse it a couple of times in a fine mesh strainer again.

You cook the quinoa with water and a little sea salt until it's boiling. 

Then you simmer it, covered, for 20 minutes.

Toss the quinoa, nuts, and some basil together with a little olive oil.

I chopped and mixed in half my basil, then topped the rest with fresh basil at the end.

The quinoa is nutty so goes great with the nuts.

David would recommend doubling up on the nuts, but the recipe below is the original.

Go wild making your own version!

 

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Enjoy!

Super Green Kale Soup

Super Green Kale Soup

You want a really, really healthy soup?  That also tastes pretty good?

And is good heated up the next day?  And can be frozen for later?

Then I have the soup for you.

I found this recipe in the You Are What You Eat cookbook by Gillian McKeith.

I thought it was really good, given all the nutrition packed in a bowlful.  The boys were lukewarm about it, but they ate it just fine.  I'll certainly put it in rotation with other soups!

You start by heating just a little olive oil in a pan and cooking sliced onions and garlic.

Then you add peeled and chopped turnips and cook for another few minutes, letting them soften.

Then you add boiling broth and let the soup simmer for 10 minutes or so.

Then you add sliced zucchini...

 ...and chopped kale, and let it cook for another 5 minutes until all of the vegetables are tender.

Then you remove the soup from the heat and allow it to cool before putting it in a blender or food processor.  I used my handy handheld blender directly in the soup pot instead.  I made sure my big slices of zucchini were good and soft before I started.

 Re-warm, and serve!

The original recipe suggests garnishing with fresh dill.  I used raw sunflower seeds instead, and it gave the soup a nice crunch.

Good, and so good for you!



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Enjoy!



Peach and Mint Iced Tea

Peach and Mint Iced Tea

This recipe sounded great when I was reading The Kind Diet. 

I decided to make it last week, and we ended up drinking two pitchers of it.

I used the kukicha teabags, but the original recipe also says you can use green teabags.

I think any kind you like would work!

I sliced the peaches in large slices, but you could do much thinner slices.

Boil 8 c of water and add your teabags, allowing them to steep for 10 minutes.

Remove the teabags and add sweetener if desired, fresh mint, and sliced peaches.

Chill and serve.

Refreshing, and a great flavor!

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Enjoy!