Fresh Pick: July

Cucumber-Basil Smoothie

Pictured above

Prep time: 5 minutes
Serves 2

Market Shopping List
1 medium-large cucumber, preferably organic
¾ cup plain yogurt
1 bunch basil

1 medium-large cucumber, preferably organic, scrubbed and cut into 1-inch chunks
¾ cup plain yogurt
6 basil leaves, plus extra sprigs for garnish
1 tablespoon honey
2 tablespoons lime juice
2 – 4 tablespoons spring or filtered water (determined by size and juiciness of cucumber – start with just a bit)
Few ice cubes (optional)

1. Place all ingredients in the jar of a high-speed blender and process for about a minute, or until smooth.
2. Pour into two glasses and garnish each with sprig of basil.

Blackberry Arugula Salad with Lemon Vinaigrette

This super-simple salad showcases blackberries at their peak, and works well as a light lunch with crusty bread or as a side dish on a hot summer day.

Prep time: 10 minutes
Servings: 2-3

Market Shopping List
8 cups arugula or mixed greens
4 ounces mild sheep or goat feta cheese
1 cup toasted walnuts or pecans (I use Rosemary Walnuts from Janes’s Good Food)
1 pint fresh blackberries
extra-virgin olive oil

8 cups arugula or mixed greens
4 ounces mild sheep or goat feta cheese, crumbled
1 cup toasted walnuts or pecans
1 pint fresh blackberries

6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

1. Gently toss together greens, feta, nuts, and blackberries.
2. Whisk dressing ingredients together until well-blended; add additional salt and pepper if desired.
3. Drizzle dressing lightly over salad, and serve with extra dressing on the side.

Recipe courtesy of Sue Smith, Certified Health Counselor
Prime Health Style


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