CSA Share Week #11 Summer Squash Salad, Creamy Pea Salad & No Bean Hummus

Week #11 of my CSA share!!

We have a lot of variety this week.  Our weather has been pretty dry here so our peppers are not as plump as they should be, but there is an abundance.  Many of the bell peppers pictured here were not in my regular share.  They are what are called seconds.  Seconds are always freebies.  Our farmer will send a crate or two of them and members are free to take as they please.  :)

Pictured top left and clockwise:

2 cantaloupe (1 is a second)

red beets

bag of salad mix

12 ears of corn

variety of bell peppers (we received 2 in our regular share)

2 onions

garlic bulb

parsley

basil

applemint

celery cuttings

bunch of carrots

In the center:

kale

summer squash

1 pint of blackberries

Italian Squash Salad

2 yellow summer squash (pictured below) shredded

1 green pepper chopped

carrots shredded

red onion diced

1 large clove of garlic

black olives sliced

oregano

basil

thyme

Himalayan salt

Organic Balsamic Vinegar

Organic Extra Virgin Olive Oil

topped with raw sesame seeds

This is a summer favorite!!  My husband said it tasted like pizza...I think he meant it had the flavor of pizza.

A good friend was cleaning out her garden before they left for vacation and gave us this box of green beans, squash and a green pepper . 

Thank you!! 

The green beans are delicious and you can see we put the rest to good use!

Creamy Cheezy Pea Salad

1 bag of frozen peas or you can use fresh

1 red bell pepper

red onion diced

1 large clove of garlic

Daiya Cheddar Cheese (vegan)

Vegenaise~just enough to moisten

I order my Daiya Cheese from my co-op.  I get a five pound bag and divide it and keep it in the freezer until ready to use.  This saves us money by buying in bulk.  This cheese is vegan and melts very well. 

Here is a list of info from Daiya's website:

Cholesterol free

Trans Fat free

Dairy free
Free of all animal products (Vegan)
Free of common allergens including:
Dairy (casein and lactose), soy, gluten, eggs, peanuts and tree nuts (excluding coconut)
Free of Artificial Ingredients
Free of Preservatives
Free of Hormones & Antibiotics

Kosher

The full list of ingredients are as follows:

Filtered water, tapioca and /or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerin, xanthan gum, citric acid (for flavor), annatto, titanium dioxide (a naturally occurring mineral).

My Daily Green Juice!

cucumber

celery

swiss chard

lemon

ginger

liquid stevia

 

NO BEAN HUMMUS

no measurements~I just tossed this in the Vita-Mix

1 zucchinni unpeeled

big spoonful of tahini

about 1/4 c. ground raw sesame seeds

lemon juice

1 red bell pepper

1 large garlic clove

Himalayan salt

Blended and poured half into one container and then added:

one small hot pepper

blend until smooth

Greens and Hummus~and the Benefits of Celery Juice

I normally have several quarts of juice in my fridge, but I am out and need to do some juicing today. My favorites always include lots of celery. Right now I have three heads of celery waiting on me to juice. I will probably add some beet greens, bok choi, lemon and apples this time
Follow this link for the benefits of celery juice.


I feel great as far as my digestion goes since my liquid feast...which is a huge blessing. My digestive process is usually a constant issue, as I am aware of what is going on and prehaps have a little discomfort. It is usually nothing big and painful but just a constant awareness. I believe this is because in the past I have eaten corn chips with my raw soups. It may seem like a little thing, but the discomfort it brings is not a constant that I think I want. Along with this discomfort I am always on the edge of another attack if I add anything else to my diet that I know causes me distress, too many nuts or nut butter, avocado, etc. The nuts and avocado are okay in very small amounts with no problems as long as I am not consuming the chips or other non raw items.
I was listening to Penni Shelton give her testimony on Discover Kingdom Health the other night and she also battled with IBS for many years. She said something that really encouraged me and kinda empowered me. She stated that through her experiences she know that if she reverts back to eating like she used to that all her symptoms would return. I believe Penni has discovered what I am now discovering with IBS. This condition requires diligent attention to what we put into our mouths. With every action there is a reaction. So study yourself and find out what your individual reactions are when you eat and make the appropriate changes that meet your unique needs. We are not all the same and will not all react the same as we follow a raw food diet or any diet for that matter.


Rawpuchinno

Green Soup
1/2 english cucumber peeled
handful of organic cherry and grape tomatoes
2 oz organic cilantro
2-3 celery stalks
big handful of organic spinach
1/4 avocado
lemon juice
cayenne pepper
Blend and pour into a bowl
I put about 3/4 c. of Beet Salad in it

raw seed crackers with a little Macho Nacho Cheese

snack~
Peanut Butter Cup Smoothie (recipe below)

supplements~ I take nearly everyday, I just don't post them~
b-12 sublingual, D3, multi w/digestive enzymes and probiotics

Rejuvelac lemonade

Supper~
2 c. romaine (organic) torn
2 celery stalks
Hummus (no beans~this is great if beans bother you~I call this the no gas version)

HUMMUS
~ recipe from "How We All Went Raw," Nungesser ad Malachi (see link on sidebar) page 70
in a food processor using the S blade add:
2 garlic cloves
1 zucchini, peeled and chopped
2 c. sunflower seeds
1/2 c. raw tahini
1/4 c. lemon juice
1/3 c. water
1/3 c. extra virgin cold pressed olive oil
2 t. sea salt

Mix in the food processor on high until creamy.



GREEN JUICE TODAY~
3 heads of celery (organic)
1 bunch of beet leaves (organic)
3 c. Romaine (organic)
1 head of bok choi (organic)
3 gala apples (organic)
lemon juice fresh squeezed
ginger root (organic)
liquid stevia
1 1/2 c. water

this made about 3 1/2 quarts