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Blueberry-Watermelon Gazpacho

Serves 4
Adapted from Food Republic
5 cups seedless watermelon, diced
1 1/2 cups fresh blueberries
1 cucumber, peeled
1/3 red wine
1/2 cup cilantro
1/2 medium red onion, chopped
1/2 medium yellow bell pepper, chopped
1 ripe avocado Instructions
salt and pepper for taste 1. In a food processor, puree 4 cups of watermelon, the
blueberries, half the cucumber, and the red wine.
2. Add the cilantro (except for 1 tbsp to be saved for later),
Nutrition Information
the onion, and yellow pepper and continue to puree until
Calories: 184
finely chopped.
Carbohydrates: 29g
3. Pour food processor contents into a bowl and mix in the
Protein: 3g
rest of the watermelon and cucumber.
Sugar: 19g
4. Add salt and pepper for desired taste.
Sodium: 8mg
5. Cover and refrigerate until chilled, at least 2 hours.
Fiber: 5g
6. When serving, sprinkle remaining cilantro and avocado
on top for garnish. Serve chilled.

Tomato and Peach Salad with Feta Cheese

Ingredients Instructions Serves 4
4 medium tomatoes 1. Dice peaches and place in a bowl. Adapted from Food Republic
2 peaches 2. Combine all ingredients for the marinade in a a pot and bring to a boil.
7 oz feta cheese 3. Strain the marinade over the peaches and let marinate for 3 hours.
2 tbsp olive oil 4. Remove the peaches from the marinade. Reduce marinade by half and
1 tbsp parsley, chopped set aside for vinaigrette later.
salt and pepper for taste 5. Dice the tomatoes.
6. In a small bowl, whisk together the olive oil and one tablespoon of the
Marinade reduce marinade.
1/2 cup rice vinegar 7. In a separate bowl, add the tomatoes, peaches and parsley. Season with
2 tbsp sugar salt and pepper. Add in the vinaigrette and mix well without breaking the
1 tbsp coriander seeds tomatoes.
1 tbsp fennel seeds 8. Fold in the feta cheese and serve.
Nutrition Information
1 clove garlic
Calories: 278
1 tsp salt
Carbohydrates: 22g
Protein: 9g
Sugar: 18g
Sodium: 1,045mg
Cold Sesame Noodles with Summer Vegetables
1/3 cup rice vinegar
1/3 cup vegetable oil
1 tbsp toasted sesame oil
8 cups of matchstick size pieces
of seasonal summer vegetables
8 oz buckwheat soda noodles
1 cup cilantro
3 scallions, sliced thin
1 tbsp sesame seeds
1. Whisk rice vinegar, vegetable oil, and toasted sesame oil in
a bowl.
2. Cook noodles according to package. When done, run under
Nutrition Information cool water and drain well.
Calories: 593 3. Add noodles to cut up vegetables.
Carbohydrates: 67g 4. Pour vinegar and oil mix on top. Garnish with cilantro and
Protein: 11g scallions.
Sugar: 13g 5. Sprinkle sesame seeds on top and serve.
Sodium: 178mg
Fiber: 15g Serves 4
Adapted from bon appetit