Good Eatin' in the Summertime

A friend of mine told me the other day that she has been studying Holistic Health Counseling through the Institute of Integrative Nutrition (www.integrativenutrition.com). She's on her way to earning a certificate to be a Holistic Health Counselor. This is very exciting and I'm so proud of her. She is starting to offer Nutrition and Wellness counseling and coaching to clients. If you find that you're in need of some health & wellness advice, take a look at Jessica's website. www.CloserToRealHealth.com

Jessica sends out monthly newsletters and the last one had some great recipes from her school. They look perfect for a cook-out this summer!

Bok Choy Apple Slaw
Prep time: 7 minutes
Yield: 4 servings

Ingredients:
6 stalks bok choy (about 1/2 head), thinly sliced
1/2 small red onion, thinly sliced
1 granny smith apple, sliced
1/2 cup toasted sunflower seeds

Dressing:
1 teaspoon ground coriander
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar (or lemon juice)
1/4 cup olive oil
2 teaspoons honey or brown rice syrup
salt and black pepper to taste

Directions:
1. First make the dressing by combining all the ingredients and whisking well.
2. Chop all the salad ingredients, leaving the apples until last. Mix in a salad bowl.
3. Toss salad with half the dressing. Add additional dressing if desired.
4. Eat immediately, or chill for up to one hour and then add the apples just before eating.


Asian Watercress Salad
Prep time: 7 minutes
Yield: 4 servings

Ingredients:
1 bunch washed watercress
1 cup grated carrots
1 cup baked tofu
1-1/2 tablespoons toasted sesame oil
2/3 tablespoons plum vinegar or other vinegar

Directions:
1. Tear watercress into desirable size pieces.
2. Mix with carrots in a salad bowl.
3. Drizzle sesame oil and vinegar over salad and toss.
4. Dice tofu into bite-size strips.
5. Serve in individual salad bowls, sprinkle tofu on top of each and serve.

Here's to yummy food and good nutrition!