Strategies to stay cool in the kitchen:Image may be NSFW.
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- Prep the week’s meals in advance to concentrate use of the stove
- Eat simple dishes with lots of whole foods in or near their natural states
- Make extra portions to guarantee leftovers
- Use leftover smoothies to make popsicles
- Have snack dinner one night (hummus and veggies, bean salad and homemade tortilla chips, and guac with celery)
- Eat a bean, veggie, or grain salad every day (check out the Recipes section to keep it interesting)
- Try the dishes below with minimal use of the stove
Wild Rice Salad
Serves 4
3 c cooked wild rice mix
1 c frozen green peas
1/3 c dried cranberries
1/2 c sliced almonds or sunflower seeds
1 apple, diced
¼ c red bell pepper, diced
1 T freshly grated ginger
½ t salt
Freshly ground black pepper
Combine all ingredients. Serve chilled or at room temperature.
Thai Noodle Salad
Serves 6
6-8 oz thin rice noodles (Asian noodles, not spaghetti made of rice)
2 carrots, grated
Small head of cabbage, shredded
4 cloves of garlic, minced
1 T ginger, minced
4 T brown sugar
2 limes, juiced
4 T low sodium soy sauce, tamari, or Braggs liquid aminos
2 T tomato paste
1 T chili powder (optional)
Cook or soak the noodles according to package directions. Grate the carrots and shred the cabbage into a large bowl.
In a large saucepan, saute the garlic and ginger in 2 T water. Whisk in the brown sugar, lime juice, soy sauce, tomato paste, and chili powder if using. Bring to a boil then reduce heat to low for 2 minutes. Add the noodles and stir to coat. Add to carrot and cabbage mixture and toss well.
Garnish with cilantro, chopped peanuts, or hot sauce.
Cantaloupe Soup
Serves 4
1 cantaloupe, seeds and rind removed
1 c unsweetened orange juice
2 t fresh lime juice
1 c plain non-dairy yogurt
Puree ingredients and refrigerate at least 2 hours before serving (or less if cantaloupe is refrigerated in advance).
Loaded Sweet Potatoes
Microwave sweet potatoes and top with broccoli, black beans, and pineapple. Hot sauce optional.
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