Summer is Here at Last!
Oh summer, my favorite time of the year. Time for grilling vegetables outside, relaxing in the pool, and enjoying the sun! What a great time to detox yourself from all the dreadful toxins you have consumed over the long cold winter months. Also be sure to check out the very simple healthy recipes I found at RealSimple magazine.
Who says you can’t detox yourself and enjoy great tasting foods all at the same time? I have some delightful tips about foods you can enjoy and also do something good for your bodies. It is time to shed some of that poundage you have been storing up all winter.
Let me tell you about some great grilling vegetables for you to enjoy this next weekend. Besides the beef, sausages, steaks and chicken, you should also include some very tasty vegetables with your meals. You should include these special grilling detox foods all summer long.
Top Five Summer Veggies to Throw on the Grill This Weekend
1. Cucumbers – Cucumbers are 96% water which makes them not only refreshing, but very hydrating on those hot summer days. They are loaded with vitamin C and silica. Both are important for tissue growth and skin cleansing. The skin is packed with potassium, magnesium, and fiber. It is wise to choose organically grown cucumbers to avoid any pesticides and synthetic wax coatings. It is important to stay hydrated especially if you spend a great deal of time outside. Besides drinking water, fill up on vegetables. Enjoy the meat protein, but fill up on cucumbers, zucchini, cabbage, and lettuce. They are full of water and not only keep your body cool and hydrated, but help your body detox itself.
2. Zucchini – Great for grilling, zucchini is one of my summer favorites. They are jam-packed with vitamins A, B, and C, potassium, phosphorous, magnesium, copper, folate, omega-3s, protein, and manganese. One medium-sized zucchini only has 31 calories. You can grill, steam, boil, bake, or eat it raw. Sliced zucchini makes the perfect topping for sandwiches and burgers.
3. Mushrooms – This vegetable should be eaten all year long. But during the summer, chanterelles and porcinis are the mushrooms of choice. They are low in sodium and fat, plus they add a nice hearty punch. They are rich in fiber. They are also high in potassium, riboflavin, and niacin that help boost your body’s immune system. When buying mushrooms, make sure they are dry and firm.
4. Broad Beans – Also known as fava beans, they are great in salads plus they help lower your blood pressure. They are loaded with protein plus offer a lot of iron and potassium, as well as vitamins A and C. They are simply delicious with a little olive oil drizzled on them
5. Shallots – Last but not least, this wonderful vegetable is very popular here in the south for good reasons. First of all, it is loaded with antioxidants and anti-inflammatory properties. It is known to be an anti-carcinogen. Secondly, they help ward off colds and other diseases with their antibacterial and anti-allergic abilities. As if that wasn’t enough, they also help prevent heart disease and diabetes. Shallots are sweeter and subtler in flavor than onions. You can use the tops to put in salads, or use them as a base for sauces and dressings. You can even add them in any dish as an onion substitute for taste and texture. I like them raw myself.
Vegetables are so important when it comes to your daily diet. They offer never-ending health benefits. These particular vegetables help your body stay hydrated, get loads of beneficial nutrients, and add fiber that helps you detox your body. A win-win combination for enjoying the summer with outside grilling! See below for a new, fantastic recipe using fish,corn and chorizo!
To Your Health
Fish, Corn, & Chorizo Grill Packets
1 tablespoon extra virgin olive oil, plus more for the grill
3 cups of organic, non-GMO corn (fresh or frozen)
4 ounces cured chorizo, thinly sliced
sea salt and black pepper
Emeril Fish & Seafood Rub
4 6-ounce skinless black bass, grouper, tilapia, or Pacific halibut fillets
8 sprigs fresh oregano, plus leaves for serving
lime wedges, for serving (optional)
1. Heat grill or a grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan. (I wrap my grill with aluminum foil and poke holes in it).
2. Season the fish filets with the fish rub, salt, & pepper.
3. Toss the corn, chorizo, and 1/4 teaspoon each salt and pepper in a medium bowl. Dividing evenly, place the corn mixture in the center of four 12-by-24-inch pieces of heavy-duty foil. Top with the fish and oregano sprigs, drizzle with the oil, and season with 1/4 teaspoon each salt and pepper. Fold the foil over and seal the edges to form 4 packets.
4. Place the foil packets on the grill and cook, covered, until the fish is opaque throughout, 12 to 15 minutes. Carefully open the packets and transfer the fish and vegetables to a plate. Sprinkle with the oregano leaves and serve with the lime wedges, if desired.
I used black grouper for the recipe and believe me, when you open up that grill packet the aroma of the seasonings and the food all together is pretty incredible. Even better, it tastes even more delicious than it smells!
And here is the simple Spinach Salad recipe to go with the grilled Chirizo packets.
3 tablespoons of extra virgin olive oil
2 tablespoons of red wine vinegar
sea salt and black pepper to taste
6 cups of spinach
1/4 small red onion, thinly sliced
3 thick strips of organic bacon, chopped
2 hard boiled organic eggs, sliced
1. Whisk together the oil, vinegar, salt & pepper in a large bowl.
2. Add the spinach, onion, bacon & egg and toss to combine.