Life is full of paradoxes.  As a country, we're probably the most overweight, but also the most nutritionally deprived.  We're starved for minerals, vitamins, phytonutrients and fiber.  Our foods today, which are processed with saturated- hydrogenated fats, white sugar and white flour, leave our cells starving for "building materials" of regeneration.  It has been reported that cancer statistics have risen over the past one hundred years from one in fifty to one in two.

As a nation, we have changed our eating from fresh to processed, home cooked to fast food, oven to microwave, and from organic to chemicals.  It once was, when you saw someone with a blue tongue, it meant a medical condition.  Today, it's from dye ridden fruit rollups.  Should we reconsider what we are doing?  We should definitely enjoy our food and live every moment to the fullest, but perhaps by understanding a few tips, we can live life to the fullest while adding more moments.

Sometimes, due to time, processed foods may be a necessity.  Reading labels is a start to better acquaint ourselves with ingredients.  Remember, however, when "natural ingredients" appears on the label, MSG could be the ingredient.  Also, when any lifestyle change occurs, whether it is diet or exercise, an adjustment period is required before true results manifest.  You may think that kale salad tastes "bad," but given three days of change, you will notice that simpler foods are not only delicious but appealing.  As our pH balance changes, so do our taste buds.  Also (by this point my name is synonymous with "vegetables"), the more vegetables that you eat, the better you feel, look, regenerate and alkalinize.  Research not only backs this statement, but encourages us to increase our variety and portions of vegetables and fruits daily.

Summer offers the perfect opportunity to indulge in vegetables and fruits rich in the nutrients we lack.  Squashes, tomatoes, peppers, carrots (with tops), turnips, greens, string beans, onions, scallions, cucumbers, corn, okra, fresh herbs, parsley, lettuces and radishes are examples of vegetables that arrive in bounteous quantities with the warm weather.

I love to stroll the farmers' market for the freshest organic produce.  I always look for variety of color and also try to buy a good variety of root (turnips, rutabaga), ground (cabbage, squashes) and above ground (broccoli, greens, arugula) vegetables.  This combination ensures plenty of rich vitamin and mineral sources.  I usually eat fruit in season and, preferably, locally grown.

Here's the best news: If you don't feel like cooking, don't.  Summertime is the best time to eat raw.  Raw foods are very cooling.  Salads and quick steamed vegetables are a mainstay during those hot summer days.  I've learned to make chutneys, marinating sauces, dressings and quick grains to complement the most luscious vegetables.  Time to break out the grills and picnic baskets for a rewarding summer feast.

Corn Aspic

6 cups water

6 ears corn (kernels removed)

pinch sea salt

6 Tbsp kanten flakes (can buy at health food stores)

1/4 cup fresh peas

1/4 cup thinly sliced summer squash

1/2 cup thinly sliced carrots

To pan add water, sea salt and cobs.  Bring to boil, cover and simmer for 30 min.  Remove cobs and add kanten flakes.  Bring to boil and simmer for 5 min or until flakes dissolve.  (To determine if the flakes have dissolved, place a wooden spoon into the mixture and remove.  If the spoon is clean, the flakes are dissolved.)  To casserole dish, add all fresh vegetables.  Pour corn broth over the vegetables.  Let chill.  It becomes like jello. Serve individual squares topped with tahini miso dressing.

Tahini Miso Dressing

2 Tbsp miso (mellow miso-sweet white or barley)

2 Tbsp tahini

3 Tbsp lemon juice

1/4 cup water

2 Tbsp chopped parsley

Mango Chutney

1/2 cup cubed mango (I try to stay local, but can't stay away from mangoes)

1 avocado cubed

1/4 cup chopped cilantro

1 pear cubed

1 scallion sliced

1 Tbsp chopped fresh oregano

1/4 tsp sea salt

3 Tbsp fresh lemon juice (add more for taste if desired)

Combine all together and let sit for one hour to marinate.  Eat with grilled vegetables, grains or sandwich rollups.

Ginger Sesame Sauce

1/4 cup soy sauce (shoyu is best)

1/4 cup water

1 Tbsp fresh ginger juice (grate and then squeeze pulp)

1 Tbsp toasted sesame seed oil

1 Tbsp sesame seeds

1 Tbsp fresh rosemary

2 Tbsp lemon juice

Combine in bowl.  If grilling vegetable skewers/shish-kabobs, let marinate for one hour.  On the grill, braise the vegetables as you cook them.  Grill only two to three minutes.

Tomato Salad

6 cups fresh sliced tomatoes

1/2 cup fresh basil

1/4 cup sliced thin red onion

1 cup sliced thin cucumber

1/4 cup fresh parsley

1 cup cubed tofu (optional)

4 Tbsp ume vinegar or 1 tsp sea salt (to taste)

3 Tbsp rice or apple cider vinegar

Toss together.  Let sit one hour.

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.