Got a CSA box? Shopping at the farmer’s market this weekend? Below are some recipes to help you use all those wonderful healing veggies. Let’s learn about some of the benefits we get from these veggies:

Radishes: these are amazing! They are high in skin-beautifying sulfur, silicon and Vitamin C. They are said to be arguably the best mucus-dissolving food for the digestive tract, which helps cleanses our systems. The cleaner and more free of toxins our systems are, the more beautiful we become.

Bok Choi & Broccoli: part of the cabbage family, these green veggies are filled with health promoting vitamins, minerals, and fiber. Naturally low in calories and containing over 150 health promoting phytochemicals, including sulfurophane, now famous for its potent cancer protective powers.

Kale: this superstar dark leafy green is without a doubt one of the healthiest foods you can eat, providing more nutrition per unit calorie than almost any other food. Kale tops the list of the most potent antioxidant vegetables and provides 17 essential nutrients including 100% of the adult RDA for vitamin A and vitamin C in a single serving. It is an especially rich source of the phytochemicals lutein and zeaxanthin now famous for promoting eye and vision health.

Rhubarb: actually a vegetable, rhubarb is very low in calories, just 21 per 100 g. Nonetheless, it contains some vital phyto-nutrients such as dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins. Rhubarb stalks provide good amounts of vitamin K, which we need for bone strengthening and to keep our brains healthy.

Spring Onions: although they quite literally bring us to tears, the organosulfur phytochemicals unique to onions are very beneficial. These compounds provide potent anticancer properties along with valuable blood-thinning effects useful for maintaining healthy heart and arteries.

Strawberries: packed with antioxidants that could help reduce plaque formation and increase heart blood flow. Berries can also reduce blood pressure and raise good (HDL) cholesterol.

On to the Recipes!

Try this super flexible salad: it is a great way to use up your CSA veggies & delicious to have at cookouts.  You can substitute any vegetable from the recipe for what you have on hand, as long as you end up with 4 cups of vegetables. And for dessert?  A parfait that tastes like a dream but without the extra baggage of too much sugar or dairy.

Here’s to a healthy, tasty summer!

Asian Dressing

Ingredients

• 6 Tbs extra-virgin olive oil
• 2 Tbs sesame oil
• 4 Tbs tamari soy sauce
• 3 Tbs lemon juice
• fresh ginger
• chili pepper flakes
• garlic

Directions
Put all ingredients in a jar with a lid and give a good shake.  Dress salad just before serving.  Make a double batch to make both salads.

Asian-style Slaw Salad
Feel free to substitute the vegetables you have on hand: your goal is a mix of 4 cups of vegetables.

Ingredients

• 1 cups of crunchy vegetables, cut into matchsticks: bell pepper, radish
• 1 cup vegetables, finely chopped: broccoli, celery, spring onion
• 2 cups vegetables, shredded: Bok Choi, carrots, Napa cabbage
• 1 cup blend of herbs, finely chopped: basil, cilantro, mint, parsley
• Asian Dressing

Directions
Combine salad ingredients in a bowl.  Add half recipe of dressing.  Mix and taste; add more dressing as needed.

Rhubarb Cream Parfait with Strawberries & Granola Crunch

Ingredients

• 5 cups rhubarb, diced
• Juice and zest of one orange
• 1 cup pure maple syrup
• 1 Tbs arrowroot or non-GMO cornstarch, dissolved in 2 Tbs water
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 2 lbs Firm Silken Tofu
• 1 lb strawberries, hulled and sliced
• 1/4 cup Kind Cinnamon Oat Clusters Granola

Directions

1. Place rhubarb in a medium pot over medium heat. Add orange juice and maple syrup, stir to combine and bring to a boil. Reduce heat, cover and simmer 6 minutes or until rhubarb starts to fall apart (2 minutes). Remove from heat, stir in vanilla and set aside.
2. Wrap tofu in towels and press to remove excess water. Place in food processor and process until smooth. Scrape down sides of bowl and pulse briefly to whip all tofu. Add slightly cooled rhubarb mixture and pulse gently to combine. Cover and refrigerate for 1 hour or until cool.
3. To assemble, combine strawberries and orange zest in a separate bowl. Spoon rhubarb cream in serving glass, top with strawberries and granola.

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