Paleo Cooking
June Produce Guide! What ‘s for lunch?
What’s the most undeniable reason summer paleo cooking is the best? It’s definitely the produce! The juiciest and most refreshing ones come out precisely when it is warmest and muggiest outside. Nature works clockwise, giving us what we want whenever we need it.
Check out the June Paleo Produce Guide, and some ideas we offer you to decide the paleo meals to cook and drinks to make!
Avocado
With 26% of the recommended dietary allowance of Vitamin K alone, 20% Folate, 17% Vitamin C, 14% Potassium, and a combined 37% of vitamins B5, B 6 and E, this green champion of health is also low in carbohydrates and a helps lower cholesterol.
How to eat avocados? Yes, we know you may have tried guacamole, but let’s give avocados their due place.
They are excellent side dishes to eat alone, sliced, with sea salt on top. Their fatty consistency make them excellent basis for ice-creams, cooking creams, and as sauces that go great with spaghetti squash.
Avocadoes do not have a strong flavor, so they can be turned into savory or sweet dishes. When added to salads, they provide an extra tender bite that substitutes meats in both protein content and flavor.
Blueberries and cherries
These powerful antioxidants are excellent to make infused waters to keep you hydrated all summer long. Wonderful for salads, they add the extra punch of flavor that no salad dressing could ever match.
Eat them as compotes! Who said you can only make sauce with apples? Blueberry/cherry jellies and thick sauces can be eaten in lieu of the food. Paired with shaved ice, they make amazing snacks and desserts as well. Have you tried cold fruit soups? Add cherries to a pumpkin puree, cinnamon and heavy coconut cream and be prepared for cold soup heaven.
Cucumbers
Imagine a vegetable that can hydrate you, be used as a probiotic, has early zero calories, and can be made into both foods and drinks?
Look no further than the near-miraculous cucumber. The vegetable that does it all: Eat it pickled, or eat it raw. Eat cucumbers shaped as noodles, or in salads. Add them to sandwiches, soups, or top meat dishes with them. Mix them with coconut yogurt and mint for a cooling raita. Add them to lemonade for an extra pinch of flavor. Cucumbers will make you and your tummy smile.
Kale
The thing with the dark green leafy veggies is that they come out at different times to show off their strongest flavors. This is what happens with Kale during the summer months. Used with olive oil, salt and pepper as a side dish, this awesome green meets NO match in terms of freshness and flavor.
Use kale as your “to-go green” choice for egg frittatas and quiches breakfasts. How can anyone resist a smoked salmon and kale salad drizzled with truffle olive oil and even some avocados and capers on the side? That beats a slice of sausage pizza by a landslide!
Leeks
A relative of the shallot, this delicious vegetable makes the best soups, dips, and goes well with any salad concoction. They are notoriously good in fritattas and omelets, where they add the extra spice and savor that onions would otherwise bring. If you do not like the texture and smell of onions, but appreciate a bit of the spice they bring on, this is the vegetable for you.
Mangoes
How we love mangoes. Soft, fibrous, and naturally sweet, this is the perfect fruit for smoothies, ice cream, flan, and anything else “tropical.” Some people eat them ripe, when they are a bit sour, and add sea salt to make the flavor altogether different. How else do you eat mangoes?
Mango ice-cream and sherbert
Cold mango soup
Fruit or veggie salads with mango added
By themselves, sliced
Cut up, drizzle with balsamic vinegar
Paired with salty foods like olives
Rhubarb and Strawberries
Let’s mix them up together, since they are a heavenly. The rhubarb is a perennial plant. You only get to eat its crunchy stalk, but it has a pretty cool and dessert-type tangy flavor. It is no surprise that it goes so well with strawberries, which are also tart and juicy by nature.
You may have already heard of strawberry-rhubarb pies, but try these two in infused water cocktails, as a fruit salad, made into puree, or dipped with your favorite creamy things such as almond butter.
Both of these delicious treats are ultra low in calories, carbohydrates, free of fat, and super high in antioxidants. These are awesome choices for you.
This is also why Paleo is the best lifestyle. Eating naturally means processing food naturally, safely, and in the healthiest way. It means absorbing good nutrients without preservatives and allergens that will remain intact inside our bodies, causing allergies, bloating and other commonly known diseases.
Keep your Paleo cooking fresh in this month of June, and check out what’s at the grocer’s next month!
