Summer Salad and Cucumber Soup

Lunch My favorite salad this summer is the one pictured above. Cut up about three leaves of romaine lettuce and add chopped tomato on top of that. Place half of an avocado, diced, in a smaller bowl and mince one clove of garlic through a press on top of that. Add the other half of the avocado if you like then stir the garlic into the avocado. Toss the avocado-garlic mix with the greens and tomato and eat up.

While perusing the fridge for more lunch eats, I noticed my leftovers from last night and decided to sandwich them in cabbage leaves. It was OK, but really left me wishing I had endive leaves or bread to make a sort of bruschetta.

Dinner

This was one of many recipes I found at Elaine Love's website, Pure Joy Planet, that sounded so good I couldn't wait to try them out.

Cucumber Soup

• 2 medium-large cucumbers
• 3 cups of spinach or another leafy green
• 1 handful basil
• 1 T. fresh ginger with skin
• juice of 1-1/2 lemons
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 small avocado, diced
  
• 1 tsp. dried dill, or 2 T. fresh

1. Place cucumber and lemon juice in a food processor. Pulse until pureed.
2. Add a handful of the greens and basil, pulsing until incorporated, and continue to do so until greens are gone.
3. Add in the salt, garlic and onion powders, avocado, and dill, pulsing until incorporated.

This recipe was pretty yummy. I added some chopped cherry tomatoes and onion on top, which was much welcomed flavor. Adding some sprouted grain bread with organic butter made it perfect.