A surprising number of my clients have food sensitivities or allergies garlic, onions, eggs, dairy and gluten. One of my clients recently shared this summer soup recipe that is gluten-free and has no garlic or onions. This is easy to prepare, healthy, low-calorie, refreshing and packed with flavor!
• 2 lbs (about eight) Roma tomatoes, chopped
• 1/2 a red bell pepper, chopped
• 1/2 a green bell pepper, chopped
• One cucumber peeled, seeded and chopped
• 2 celery stalks, chopped
• 1/2 cup flat leaf parsley leaves
• 1/2 cup cilantro leaves
• 2 cups of tomato juice
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/4 cup lime juice
Combine all the ingredients and refrigerate for one hour. Transfer to a food processor (or use a hand blender) and blend until almost pureed. Season with salt and pepper to taste.
This soup makes a yummy side dish as is. To make this your main course toss in a few chunks of avocado, 5 or 6 boiled shrimp, a lime wedge, and a few springs of cilantro and serve with a slice of crusty bread. Enjoy!
We are headed to Eagle Creek this Friday August 13th for a four to five-hour hike. Play hookey from work and join us! This is one of my favorite hikes with several waterfalls and a nice easy incline. Call Anne for more info. 503-705-4762
According to this N.Y. Times article you may not be getting enough Vitamin D.
Studies show that those suffering from Vitamin D deficiency are at a greater risk for developing certain cancers, cardiovascular disease and autoimmune disorders to name just a few.
A person’s vitamin D level is measured in the blood as 25-hydroxyvitamin D, considered the best indicator of sufficiency. Maximum bone density is achieved when the blood serum level of 25-hydroxyvitamin D reaches 40 nanograms per milliliter or more.
The best source of Vitamin D is the sun and we may be able to absorb enough D in the summer to last the whole year. According to Dr. Michael Holick, the author of “The Vitamin D Solution” we can get an adequate dose of D:
…by going outside in summer unprotected by sunscreen (except for the face, which should always be protected) wearing minimal clothing from 10 a.m. to 3 p.m. two or three times a week for 5 to 10 minutes.
The current recommended intake of vitamin D is 200 I.U. a day from birth to age 50 (including pregnant women); 400 for adults aged 50 to 70; and 600 for those older than 70.
While our bodies “make” Vitamin D from sun exposure we can also get some Vitamin D from foods such as wild-caught oily fish (salmon, mackerel, bluefish, and canned tuna) and fortified milk and baby formula, cereal and orange juice. Experts say the amount we convert from these foods may not be enough and most recommend supplements – from an additional 200 IU’s to 2000 IUs a day – depending on who you ask.
Here’s Dr Weil’s take on Vitamin D deficiency. He recommends supplementing with 2000 IU’s a day and says:
No adverse effects have been seen with supplemental vitamin D intakes up to 10,000 IU daily. Exposing the face and hands to roughly 10 minutes of direct sunlight daily is also quite safe and a good way to boost vitamin D.
Here in the Pacific northwest where are especially sun deprived (sorry Portland – love you but it’s true) and we may need to supplement for optimum health. A simple blood test will show if you are D deficient. I suggest you discuss this with your health care practitioner if you are concerned that you may not be getting enough D.
Listen up Portland – it is officially summer! While here in the Pacific Northwest this may not necessarily mean shorts and flip-flops just yet, fresh corn is popping up in stores. One of my clients passed along this grilled corn recipe (thanks Rick!) – it was a huge hit at his BBQ last weekend.
Try it yourself and let me know what you think.
Sweet and Spicy Grilled Corn:
- 2 cloves of garlic minced
- 1 tablespoon whole grain mustard
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 teaspoons chopped cilantro
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon agave nectar or honey
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- 4 ears of corn, shucked and cleaned
In a small bowl whisk together all ingredients except corn. Brush the sauce over each ear of corn then wrap each ear in aluminum foil (or if you want to get fancy – pull down the husks, pull off the silks, brush the corn with the sauce, wrap the husks back over the ears and tie the ends with a string or metal twist tie).
Cook on a very hot grill for thirty minutes turning occasionally. Just before serving peel away the foil or husks, brush the corn again with any remaining sauce, serve and enjoy!
What do you and your family have planned for Dad this weekend? How about giving Dad an hour to himself? Schedule a massage with Anne on Sunday June 20th and you get the super-duper Father’s day rate – $80 for ninety minutes, or $60 for sixty minutes. Call Anne to schedule 503-705-4762.