Celebrating July 4th often means making patriotic themed dishes

What's better than to make a red, white and blue treat with berries...

July 4th Berry Treats

Instead of loading up on fake food coloring, go natural and create a buffet of berry-infused beverages for Fourth of July! Berry Cubes Ice can be exciting. That said, you can dress up your drinks with berries. Drop a few blueberries and raspberries into your ice cube tray. Fill with water, and freeze. Put the frozen berry cubes into a water pitcher or add them to sparkling water.

Happy Independence Day from all of us at P/oP.

Photo Credit: cecilia-par-102886-unsplash

Garbanzo Bean Health Benefits

With origins in the Middle East, garbanzo beans have become a global food – the most popular of all legumes, according to the University of Arizona.

Whether you toss them into salads, process them into hummus, or roast them as snacks, garbanzo beans (chickpeas) make a smart addition to your diet no matter what your age, They are great for kids lunches too!

For vegetarians and those trying to eat less meat, garbanzo beans supply lean protein, including the essential amino acids needed for muscle building and maintenance.

These hearty beans provide a wealth of nutrients that support good health.

Try P/oP’s favorite recipe below for

Garbanzo Bean ‘Tuna Salad’ style

Photo by Deryn Macey on Unsplash

Vegan Garbanzo Bean Salad, Tuna Salad style

What you’ll need:

Garbanzo beans, 1 -24oz can or 2 -14oz cans, rinsed and drained

2 Celery stalks, diced

3 Persian Cucumbers, diced

2 Green Onions, chopped

2 Cups Cherry Tomatoes, sliced in half

1tsp Dill weed, dried or fresh, add more to taste as needed

4  Tbsp Vegan Mayo or regular mayo

3 Tbsp Mustard, regular, Dijon or Brown (your choice or mix & match)

2 tsp Rice Vinegar

In a large bowl add the drained garbanzo beans and mash with a fork leaving the mixture slightly chunky to resemble tuna chunks.  Add all the remaining ingredients and stir well to incorporate ingredients.

Add salt & pepper to taste as needed. Serve with Pita bread, sandwich style or scoop over a bed of chopped kale or mixed greens.  We love adding avocado chunks too.

ENJOY!

Tacos vs. Burritos

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Maria’s Sweet Potato & Cauliflower Tacos

Photo by Emily Simenauer on Unsplash

INGREDIENTS

2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks

1 medium cauliflower cut into small flowerets

1 or 2 bell peppers (red or green) sliced in strips

1 small yellow or white onion, finely chopped

3 tablespoons olive oil

3 teaspoons ground cumin

1/2 teaspoon chili powder

1 cup water

3 chopped tomatoes or 1 can tomato sauce

Freshly ground black pepper and salt to taste

1-2 lime wedges

Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Add the sliced bell peppers. Cook, stirring occasionally, until the onions and peppers have softened and are turning translucent, about 5 to 8 minutes. Add the sweet potato and cauliflower, stir with onions & peppers.  Add the cumin and chili powder and cook for about 30 seconds while stirring.  Add the chopped tomatoes or tomato sauce and the water. Stir, cover and reduce heat to medium and maintain a gentle simmer, stir occasionally until the vegetables have softened, about 25-30 minutes.

To assemble the tacos, warm  tortillas, using a large skillet over medium heat. Spread the sweet potato/cauliflower mixture down the middle of each tortilla and then top with chopped lettuce, tomatoes, salsa and guacamole. Garnish with lime wedges, cheese, green/red onions, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.

Jake’s Favorite Mexican Roadside Inspired Summer Snack

Occasionally my sons and I stop after school and pick up the fruit snack the Mexican vendors sell on the side of the road. 

My mother used to make this for us growing up and now I make our version at home for my kids. It's Jake's favorite. 

Ingredients vary as this weekend, I used what was at hand in our refrigerator:

In a large bowl add,

Celery stalks cut to 1 1/2 bite sizes and Carrots sliced on a diagonal

Avocados cut into bite sized chunks and Cucumbers sliced

Add lots of fresh squeezed lime

Our home version we add Olive oil, Sea salt plus Mexican red pepper seasoning, we use "Tajin" 

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The Traditional Roadside dish would also include a blend of the following ingredients:

• Watermelon
• Melon
• Mango
• Jicama

It's healthy and refreshing on a hot summer day! Enjoy.

Maria

Celebrating Spring Holiday Traditions

Season to celebrate Easter and Passover.

Both of these holidays bring an emphasis of nature, hope and history.

The renewal of nature that comes with spring amplifies the promise of redemption intertwined in the historical events being commemorated.

Passover commemorates events leading to the liberation of the children of Israel and is celebrated for seven to eight days. 

Easter, a festival in the Christian calendar, celebrates the events leading to and the resurrection of Jesus and is celebrated over a week which is known as the 'Holy Week.'

We can always admire the varying Easter and Passover traditions that are held around the world and here in our community. 

Whether you remember having ham or lamb, or as a kid you hunted eggs, had a chocolate bunny, or smashed dishes to indicate a fresh start during Passover, traditions are meaningful for how uniting and celebratory they are every spring. 

Join us in celebrating the tradition of sharing meals with family & friends.

Enjoy  one of our favorite traditional recipes.

Roasted Asparagus with Lemon and Olive Oil

• 1 1/2 Lbs. medium asparagus, peeled

• 3 Tbsp. extra-virgin olive oil

• Salt & fresh ground Pepper

• 1 Tbsp. fresh lemon juice

• 1 tsp. grated lemon zest

Preheat oven to 450.

In a baking dish lined with parchment paper, drizzle the asparagus with half of the olive oil and season with salt & pepper.

Roast for about 15-20 minutes, or until tender when pierced with a fork. When done, drizzle the asparagus with the remaining olive oil, lemon juice and zest. Serve hot.

Enjoy!