Sometimes you need a quick and easy weeknight meal. This Avocado Lemon Basil Pesto fits the bill. It’s also a perfect way to use some of the fresh herbs from your garden or local farmers market. more »
If you have even one summer squash plant you should have enough to eat on all summer and still have some left over. Yellow squash is great sliced or diced, in soup or stews – even on pizza. But some of my squash have bruises or dents and this soup is a great home for those not-so-pretty ones that you’re not sure what to do with.
Tip: Did you grow or purchase more than you can use? Remember than you can blanch them and freeze for a special treat in the middle of winter.
I love chilled soup in the summer when it’s too hot to make anything. You make it ahead of time and all you have to do is open the fridge and dish out a bowl. The heat makes me lazy and I tend to wait until the very last minute to eat.
This soup will cool you down and give you the energy to get some things done. It’s so easy to make that you can do it the night before or in the morning, all it needs is a few hour sin the fridge to get cold.
I was sent some of Massel’s vegan bouillon to try and the concentrated vegan chicken style liquid stock fit perfect in this soup. You can certainly use any veggie bouillon that you have on hand. If you don’t have any try sprinkling in a few tablespoons of nutrition yeast to enhance the flavor.
It’s almost time for the kids to go back to school which adds another to-do on your list. Even if you made lunch all summer for your children you have to adjust to packing everything to go.
Carrot Nibbles are far better than any chips you can pack. They are baked, made with carrots and you can make them with organic carrots. In fact, you might want to make a double batch so there’s some for your lunch too.
Photo from Stealth Health Lunches Kids Love
Kids can’t help but compare lunches. With this caterpillar inside out nori roll your child will be the envy of everyone. Cucumber on the inside, surrounded by nori and sushi rice, then topped with thinly sliced avocado and decorated with crispy carrots.
The only thing I would add in the recipe is to squeeze a lemon over the top so the avocado doesn’t brown before lunch time. That way you can make it the night before and have it ready to go in the morning.