Seasonal Session Summer Recipes

Summer is all about sun, fun and WATER. 

It is no coincidence that Summer starts with the watery Zodiac sign of Cancer, ruled by the Moon who governs the tides on Earth. We move right into fiery Leo towards the end of July and with all of that heat we need to be extra aware of consuming water. 

The following recipes incorporate water into our bodies through the foods we are digesting. 

Watermelon is my natural go to. I love enjoying this incredibly satisfying fruit as a savory salad with a Champagne Vinaigrette, Fresh Mint, Toasted Pistachios and Feta Cheese. 

 

Champagne Vinaigrette 
1/4C Champagne Vinegar
1 Shallot, minced
2T raw Honey (local if possible!) 
1C Grapeseed Oil (Avocado oil is also fine!) 
Salt & Pepper 
*A note on salt and pepper. Peppercorns are extraordinary. Lightly toast them in a saute pan, allow them to cool and then grind them up. They are potent in the good kind of way. And salts are not all created equal. Himalayan salt has over 84 minerals. It's time to make the switch and turn up the dial on this duo. 


1. Finely mince shallot into a small bowl and pour champagne vinegar on top.
Allow to sit for 10 minutes. 
2. Combine the shallot and vinegar with honey. 
3. Slowly whisk grapeseed oil into vinegar in a slow stream until fully incorporated. 

Watermelon with Champagne Vinaigrette, Pistachios, Mint and Feta
1 Seedless Watermelon- portion the watermelon in whichever shape you prefer. Toss with the vinaigrette and allow to marinate for 20 minutes in the refrigerator. 
1/4C Fresh Mint- you can either chiffonade (a fancy term for rolling the leaves like a doobie then slicing across to yield 'ribbons') or simply tear with your hands to release the fragrant oils in the leaves.
1/4C Toasted Pistachios- Lightly toss with a touch of grapeseed oil and a pinch of Himalayan salt. Roast at 350 degrees for 8 minutes. Allow to cool completely and the roughly chop.
3T Feta Cheese (I prefer sheep's milk) 
To plate, place the watermelon in a shallow bowl or large platter. 
Sprinkle the Feta, Pistachios and Mint on top and Voila! 

Ready for another recipe?!

I love soup. Like REALLY love soup. We have an entire kit called Mommy Soups as I find them SUPER nourishing. Our Chilled Cucumber Avocado Soup is so refreshing and decadent it checks every box of satisfaction for Summer AND it doubles as a 'sauce' for Grilled Vegetables and/or Proteins. Slurp away! 

Chilled Cucumber Avocado Soup
Serves 4
2 Organic Cucumbers (this is really important as cucumber skins can be nasty) 
1 small Shallot, chopped
1 Avocado
1 Lime, zest and juice
1C Creme Fraiche
1C Water
Salt and Pepper (*See notes above regarding this pair)
Basically just puree everything (lime juice and zest only!) together and season for taste. I prefer a smooth feel and strain after blending. 

Now I don't know about you, but sometimes I go a bit wild at the Farmers Market to the point that the gnats follow my fruit home... If you have extra Summer berries, I highly recommend following these instructions for the real deal flavored water. 

Weigh the extra berries and combine with an equal weight of sugar in a heat proof bowl. Place the bowl over a double boiler (pot with boiling water. Make sure the bowl can sit on top of the pot). Cover the bowl with saran wrap and let steep for 20 minutes. You will end up with the BEST flavored simple syrup. Add this simple syrup to your water (I like to add a touch of sparkling water with a bunch of lime and ice). Once you try this you will come up with all sorts of mocktails, cocktails, beverages... you get it;)  

I hope that these recipes invite all of the warmth of Summer into your Heart, Home and Higher Mind. It's time to stay hydrated and play! 

With bounty,
Natalie