Summer Watermelon Salad

It's definitely summer in Southern California. I've been spending my new found freedom (ehem unemployment) catching up on books I haven't had time to read, spending time with friends and family, working on applications to grad school, planning a trip to Latin America, and, of course, cooking up a storm. Life couldn't get any better - that is, until I discovered this amazing watermelon salad.

Personally, I'm not fond of the watermelon salads that add cheeses or meats; I find them very off putting and normally avoid them at all costs. This watermelon salad, however, is very different. It's dairy free (like watermelon salads should be) and tastes like a daiquiri from your favorite tropical location. Convinced? I am!

Summer Watermelon Salad

about 4 cups cubed watermelon

1 lime (for juice & zest)

2 tablespoons chopped mint

1 tablespoon chopped basil

In a large bowl combine watermelon and the juice & zest of one lime. Toss in the mint and basil. Let the flavors marinate for about 15 minutes. Serve with your favorite BBQ or keep in the fridge for dessert after BBQ. You could even use the juices from the salad to create a delicious summer martini.

Ayurvedic Cooking for the Fiery Working Girl

A couple weeks ago I attended an Ayurvedic cooking class at the Lavender Inn of Ojai. It was fascinating to learn that I am composed of not one, but two Doshas that could be affecting the way I live my life (take the test for yourself here Dosha Quiz)... The three Doshas are Vatha, Pitta and Kapha. Your strongest humor is determined by your body physique and personality. The Doshas are comprised of the five universal elements: space, air, earth, fire, water.

Because I am composed of a strong Pitta (mostly fire with some water) I have a quick temper and a fiery disposition. Watch out! According to Ayurvedics, my state of mind and body are thrown off balance by spicy food, caffeine, heavy foods, stress... you get the picture. In order to stay balanced, and this has actually proved to be true, I must consume cooling, calming foods. All in all, it's quite fascinating and may ring true for some people, and to others, well, it may sound ridiculous.

Whether you are a fellow Pitta or not, this mango lassi is a great way to cool off on a hot September weekend. Made with vanilla yogurt, frozen mango, mint and a touch of Indian spices, I find this drink to be a healthy treat at any time of the day.

An easy find is the Trader Joe's organic vanilla yogurt. Mango adds a sass to the drink while the cardamom and mint give the lassi depth and intrigue. If you choose to use plain yogurt, I'd recommend sweetening it with some Agave Nectar or honey. Make this mango lassi for an amazingly healthy indulgence. It is my temporary relief from a stressful day at work or a desire for something sweet.

Sweet Mango Lassi
1 1/4 cup organic vanilla yogurt

1/4 cup mango (frozen mango works great)

pinch of mint

dash of ground cardamon

1 tablespoon agave nectar

tool: blender

Blend all of these ingredients together on high until mango is pulsified. There should be no lumps of mango in the lassi. Next, taste test for perfection! If you like your drinks sweet, add some agave nectar for a more subtle sweet. I'm not a fan of white sugar. If you want a little kick, add some more cardamom.

Pour into individual glasses and top off with a dash of more cardamom, mint or agave nectar.

Psst... there are also salty lassis that are more traditional to Indian culture. Both sweet and salty lassis are used as digestives before meals.

Cooking with Quinoa

Personal trainer, check. Mental commitment to getting into shape, check. Healthy diet, Quinoa! Summer is just around the corner and I've come to realize this new Southern California tan will look a lot better once I get myself in tip top shape. Hell no, I'm not going on a diet, just cleaning up my act. This next recipe comes from a cooking class I took about a year ago in Ojai, CA at the Lavender Inn. The woman who ran the class was such a wonderful resource for all things food - nutritionally speaking.

Quinoa is an amazing grain that you should incorporate into your diet no matter what. Two things that I love about Quinoa: it cooks in less than 20 minutes and it is so easy to prepare. One thing that I don't recommend for quinoa is eating it plain. Instead, incorporate this awesomely complex carb with vegetables and protein.

Summer Picnic Quinoa Salad

Recipe from Suzanne Landry

1 cup Quinoa
2 cups water
1/2 cup chopped red onion
1/3 cup diced carrots
1/3 cup green peas (fresh or defrosted)
1/3 cup cucumber, peeled & diced
1/4 cup fresh dill
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Optional: 1/2 cup precooked chickpeas

Cook the quinoa in the water on high temp. Once the water starts to boil turn the temperature to low and simmer. Should take about 15 minutes, or until the grain is translucent. Remove from heat and let sit for 10 minutes. Fluff with a fork.

In a large pot of boiling water blanch the carrots for 30 seconds, strain and drain in cold water to stop the cooking. Add the chopped vegetables and chickpeas to the cooked quinoa and toss together. Lastly, toss in the fresh herbs, vinegar and olive oil.

This dish is great served immediately or the next day!

Psst... Quinoa is a great carb choice if you live your life gluten free!