There’s so many things you can do with zucchini. We’ve already had plenty to say about the wondrous versatility of this modest little squash. So let’s focus instead on this amazing persimmon dressing!
If you’ve never tasted a well-ripened persimmon, then you simply don’t know what you’re missing. If tasted before they have had a chance to get really, really ripe — we’re talking almost fermented, even — persimmon is aggressively astringent and unpleasant. But as the fruit matures and the tannin levels are reduced, it becomes one of the sweetest and most incredible tasting fruits you’ll find anywhere. But it does take patience! You have to let the persimmon ripen until it becomes so soft it is squishy. Which makes it ideal for dressings!
As always, ginger provides a lovely spicy foil for the sweetness of the persimmon dressing. Give it a try!
A hearty green soup soothes the soul! And it’s not bad for the body, either. This yummy soup is full of only the simplest whole food ingredients, and with all that color you know it’s chock-full of nutrients, enzymes, and phytochemicals. You can substitute out pretty much any ingredient in this green soup to suit your preferences, but make sure to use lots of greens! Green soup is great for breakfast or lunch, or even for a light dinner. You can also enjoy it as a side dish if you’re enjoying a more extravagant dinner.
The first day of summer is rapidly approaching, and that means that now is as good a time as any to get on board the smoothie train.
Actually, the smoothie train runs year round. And the smoothie train stops for no one. But there is something particularly summerish about this mango coconut green smoothie. Maybe it’s the mango coconut. Whatever the cause, there’s nothing beating a green smoothie with a tropical attitude on a warm day.
And you get the benefits of all sorts of happy nutrients from the banana, the lovely spinach, and the subtle nutty goodness. If coconut and mango isn’t hitting the tropical highs you need, consider tossing in some pineapple!