Seasonal Recipes for Summer from Nourishing Medicine

Nourishing Medicine Presents:
Seasonal Recipes for Summer

1. Curried (Insert-Protein-Here) Salad
2. Salmon salad
3. Tahini Creamy Tasty Dressing
4. Chamomile green “iced” tea

1. Curried (Insert-Protein-Here) Salad
Prepare protein (noted below)
Toast a lot of slivered or sliced almonds
Dice red pepper
Dice celery
Mix your favorite Indian-style (Madras or other) curry powder into mayo until well blended and tasting fairly strongly of curry
Toss everything with the curry mayo
Add raisins and a bit of salt and stir
Adjust flavors
Serve over greens (I like a mixed baby greens with baby arugula for the spicy peppery flavor contour with the sweetness of raisins and curry) or as a sandwich on your favorite bread

If using chicken:
Cook organic chicken (Poach in chicken broth, boil with bay leaf and ginger chunks and salt, or sauté chicken in olive oil and salt and pepper)
Cool chicken
Chop chicken into bite size bits of whatever shape you like, or shred

If using canned Alaskan salmon:
Remove excess water and skin (keep the bones in, as you can chew them easily since they’re mushy from being in liquid and there’s a ton of calcium in them). Chunk it and add it to everything else, knowing it’ll break apart easily, so stir softly.

2.  Salmon salad
Chop ½ a head of celery
Chop a red pepper
Chop some pitted kalamata olives
Add a can of Alaskan salmon, drained with skin removed (keep the bones in – they’re mushy from sitting in liquid and will add calcium)
Add a bit of olive oil
Add about ½ a lemon of fresh juice
Add some toasted sesame oil
Add some salt ‘n pepper to taste
Add some chopped fresh dill
Mix everything and serve over greens or as a sandwich on your favorite bread

3.  Tahini Creamy Tasty Dressing
(no vinegar, no dairy)
In a small bowl, combine:
One heaping tbls of tahini
One heaping tbls of mayo
Juice of ¼ lemon or ½ lime
½ tsp local raw honey
A pinch of sea salt
Add some water and combine to desired consistency.
Taste and adjust. It should be not too sweet, not too bitter, not too sour – just creamy and rich and flavorful.

With this dressing, try:
A combination of baby arugula, baby spinach, and baby mixed greens
Nuts & seeds of some kind (sliced/toasted almonds, roasted and salted macadamia, pecans, cashews, pumpkin seeds, sunflower seeds)
Half an apple, thinly sliced, or a pear
Chunks of chicken
Any other raw veggies you like (red/yellow/orange bell peppers, sprouts, mushrooms, scallions, etc.)

4.  Chamomile green “iced” tea
Boil water
Pour water over chamomile and green tea bags, more chamomile than green or the green will overpower (example, for approx. 32 oz of water, use three chamomile bags and two green bags)
In a few minutes shake the tea bags around a little to help the brewing process
Walk away and forget about it
Come back whenever it’s still a bit warm
Take out teabags (squeeze for full flavor)
Add local, raw honey if desired, and stir until dissolved
Stick it in the fridge
If you plan on adding ice, make it strong