Fresh Recipies for warm climate

• Health, wealth and love, learn to use your mind to get them

Published: 05/18/2010 - Updated: 10/07/2018

• Author: Nayeli Reyes

The time of heat invites us to eat foods of fresh and rapid development, which are also desirable because during this time foods are fermented or broken down more quickly. If you want a varied menu, rich and fresh, do not hesitate to try these recipes which you will surely love, especially if you like the best for your health and palate.

Brown rice salad

Ingredients

• 1 cup of brown rice (soaked overnight)
• 1 cup of wild rice (black) in relation
• 1 cup of steamed broccoli
• 1 cup of steamed carrots and rather crude
• 1 cup of diced jicama
• 1 cup of chayote
• 1 cup of soy sprouts
• Onion
• lemon juice
• Soy Sauce
• Half orange

Procedure

1. Cook the rice with 4 cups of water.
2. Once ready, put the vegetables in a pan previously cut into julienne (slits) and sauté the rice with tamari sauce, lemon juice and half orange juice. Sauté uncooked vegetables not too much to avoid losing property.
3. Add salt to taste and garlic if desired. Serve warm or cold.

Shrimp and artichoke salad

Ingredients

• 2 pounds and half of cooked medium shrimp, unpeeled
• 1 / 2 cup of mayonnaise
• 1 / 2 cup of sour cream or buttermilk
• 1 / 2 cup of chopped fresh parsley
• 5 scallions or green onions, finely chopped
• 1 tablespoon of grated lemon peel
• 2 teaspoons of dried Italian seasoning
• 1 teaspoon of hot sauce
• 1 / 2 teaspoon of Creole seasoning
• 1 can (14 ounces) of artichoke hearts

Procedure

1. Peel the shrimp and bring away the vein, if desired.
2. Cook the artichoke hearts and shrimp in a pot and move slightly.
3. Mix the remaining ingredients except parsley. Cover the mixture and let it cool before serving. Sprinkle with parsley and bathe with the mixture. Serve cold.

Salmon and sprouts salad

Ingredients

• 1 / 2 roman lettuce
• 1 / 2 cup of afalfa sprouts or broccoli
• 1 tablespoon of chopped parsley
• 2 fresh salmon fillets
• 1 large cucumber
• 1 lemon
• 2 tablespoons of olive oil

Preparation

1. Cut salmon into very small pieces, add lemon, soy sauce, garlic salt and the juice of half an orange.
2. Wash and disinfect vegetables thoroughly, then lettuce and empty part in a large dish. Remove the peel of the cucumber and cut it into slices.
3. Now add the chopped parsley, alfalfa or broccoli sprouts and salmon, seasoned. Stir well and serve. Season with lemon juice and olive oil.

Grapefruit salad

Ingredients

• 2 avocados
• 2 pink grapefruits
• 1 grapefruit, sliced with skins
• 2 tablespoons of olive oil
• 200 grams of fresh cheese
• Romaine lettuce leaves
• Salt and pepper to taste

Preparation

1. Wash and disinfect the lettuce leaves and grapefruit. Dice avocado. In a bowl, place the romaine lettuce leaves. On top put slices of grapefruit.
2. Add the cheese into cubes. Bathe salad with olive oil, salt and pepper to taste.

Cold pasta

Ingredients

• 450 grams of spiral-shaped pasta (whole wheat) cooked and drained
• 1 / 2 bell pepper
• 1 / 4 cup of black olives, pitted and chopped
• 2 tablespoons of chopped fresh parsley
• 2 fresh tomatoes, peeled, seeded and chopped

Dressing:

• 2 tablespoons of wine vinegar
• 1 tablespoon of olive oil
• 2 tablespoons of fresh basil, finely chopped
• 2 teaspoons of mustard

Preparation

1. In a large bowl, mix cooked pasta with red pepper, olives, parsley and tomatoes. Set aside. Next, mix all dressing ingredients in a small bowl.
2. Pour this mixture over the pasta and stir well. Cover and put in refrigeration for two hours until all flavors are incorporated well.
3. Serve cold. You can add to the salad, tuna fish, salmon, cheese, eggs, chopped or shredded cooked chicken and more.

Potato Salad

Ingredients

• 1 kg of potatoes
• 2 eggs
• 1 onion
• 2 stalks of celery
• 6 black olives
• 2 tablespoons of mayonnaise
• salt and pepper
• Roasted red peppers for garnish
• 1 teaspoon of mustard

Preparation

1. Boil potatoes and eggs in plenty of water with a handful of salt, until tender.
2. Peel potatoes and cut into cubes about 2 inches square.
3. Cool eggs in cold water and finely chop the olives, and celery.
4. When potatoes are cool, add the seasoning, chopped boiled eggs, onion, olives, celery and mayonnaise.
5. Garnish with roasted red pepper strips.

Wheat salad

Ingredients

• 1 / 2 cup of bulgur (cracked wheat to tabulate special)
• 5 tablespoons of lemon juice
• 3 cups of parsley, finely chopped
• 1 cup of mint, finely chopped
• 3 medium sized red tomatoes, chopped
• 1 small onion, chopped
• 1 tablespoon of olive oil
• Pinch of salt
• 5 lettuce leaves

Preparation

1. Cover bulgur with water and let stand for 30 minutes. Soak the onion in the lime juice for 30 minutes. Drain.
2. Stir well in chopped parsley, mint and tomato. Add the bulgur, onion and olive oil and season with salt.
3. Serve on lettuce leaves.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.