Green Energy- Power rom the Sun

Summer is a great time to eat raw foods and stay away from the hot oven.
Smoothies are great way to quickly, easily and deliciously get a lot of fresh greens and other goodies.
You need a reliable blender (I will be getting a Blendtec or Vitamix soon as my Oster is slowly dying) and a few bottles to store the drinks during the day.
The recipes are just 2 of my current favorites. The options are truly unlimited.

2 Quarts of Tossed Salad

1 head Green or Red Leaf Lettuce ( organic and rinsed)
1 medium cucumber –quartered lengthwise
2 medium tomatoes – quartered
1 medium orange, peeled, quartered
1 frozen banana (fresh OK)
1 Tbs walnut oil
2 Tbs Chia seeds
2 cups frozen berries
1-3 cups water

Put 1 cup of water in blender and start with lettuce and use cucumber to push as needed.
Add remaining items in order. Add small amount of Water to help blend.
Add water to fill blender to full 64 oz.
Drink both quarts throughout the day.


Green Energizer

6-10 kale leaves, organic and rinsed
2-3 celery stalks
1 medium cucumber
1 grapefruit, peeled and quartered
2 Medium Tomatoes- quartered
1 medium sweet onion
2 cups frozen berries
1 Tbs Flax seed oil
1-3 cups water

Put 1 cup of water in blender and start with kale , I leaf at time,use celery to push as needed. Add remaining items in order. Add small amount of Water to help blend.
Add water to fill blender to full 64 oz.
Drink both quarts throughout the day.

Summer Fuel- Fresh and Tasty

A key aspect to summer fun for active people is the opportunity to eat great fresh vegetables and fruits. Charlottesville is blessed with a great farmers market known as the City Market {http://www.charlottesvillecitymarket.com/}. This is open from April to Halloween on Saturdays and during the summer at Meade Park.
There are many markets around Virginia and many stores sell fresh local goodies.
What can we do with this local freshness?
Corn is starting to POP out now so here are 2 great corn recipes.

HAPPY SUMMER RAW CORN CHOWDER


2-3 cups fresh corn ( right off the cob) , 2-4 ears
1 avocado – diced
1 small chili pepper – chopped small
1 bunch fresh cilantro - chopped
~2 cups almond milk
2 Tbs Extra Virgin Olive Oil
pinch of sea salt
pinch of fresh ground black pepper


Combine all ingredients , (except for some cilantro, corn and avocado for garnish)
And place ¾ of the mixture in a blender and blend until smooth. Add to remaining mix and chill.
Serve with avocado, corn and cilantro as garnish.


Corn and Quinoa Chowder
3/4 cup red or white quinoa, rinsed and drained1 tsp. cumin seeds1 1/2 Tbs. olive oil2 1/2 cups fresh or frozen corn kernels1 large red potato, diced (about 1 cup)4 small shallots, chopped (about 1/4 cup)4 cups low-sodium vegetable broth2 cups plain soymilk1 large red bell pepper, diced3 Tbs. chopped cilantro, plus a few sprigs for garnishLime wedges, optional
Directions
1. A)Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
2.
3. B) Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent.
4.
5. C) Add broth and soymilk, and bring to a boil. Stir in quinoa mixture.
6.
7. D) Reduce heat to medium-low, cover and simmer 10 minutes. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
8.
9. E) Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired