Tasty Summer Recipes... that don't heat up the oven!
Grilled Vegetable Salad
1/3 cup balsamic vinegar1 T olive oil1 T water2 T finely chopped shallots1 t dried Italian seasoning1 ½ t molasses¼ t salt¼ t pepper½ lb carrots, peeled2 bell peppers- red/yellow2 zucchini2 yellow squash1 large onion
Combine first 8 ingredients in a large bowl and stir well. Cut veggies into 1 inch pieces and add
to vinegar mix. Toss to coat. Let stand 30 minutes and stir occasionally. Remove veggies and
reserve mixture. Arrange veggies in a grilling basket. Grill for 15 minutes or until crisp/tender.
Do not overcook. Return veggies to mixture and toss gently.
You can store them in the refrigerator and let them continue to marinate or you can serve at room
temperature. Make extras as they are great to add to brown rice or in a tortilla or just snack on
them throughout the day.
Spelt Blueberry Pancakes
from The Engine 2 Diet by Rip Esselstyn
Makes 25 to 30 pancakes… freeze the leftovers for future quick breakfasts or late-night snacks!
2 cups spelt flour2 cups oat flour2 Tbsp baking powder4 Tbsp ground flaxseed meal½ tsp salt3 ½ cups low-fat soy milk4 Tbsp applesauce4 Tbsp honey or agave nectar1 Tbsp pure vanilla extract2 cups blueberries
Whisk the flours, baking powder, flaxseed meal, and salt together in a large bowl. Combine the wet ingredients in another bowl. Form a well in the center of the dry ingredients and add the
wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened; it will
seem very thin, but it will thicken.
Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids) If you can’t wait, your pancakes won’t be crisp. After the batter has rested, fold in the blueberries. Heat a dry skillet until a drop of water dances on its surface. Spraying the skillet once can last for three batches of pancakes if you’re using a large skillet. Cook until the batter begins to bubble and the bottom of pancake is golden. Flip and cook on the other side until both sides are golden.
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