This week, guest contributor Lynn Beck, adds a little spice to the Point6 blog with summer recipe recommendations! These pair well with long trail days, local beverages and the Hiking Essential Light Mini Crew.
Lynn Beck is a personal trainer/instructor in Durango, CO with a focus on functional movement and a passion for healthy eating. Contact Lynn firstname.lastname@example.org.
*SALSA 3 WAYS*
Great served with your favorite grilled meats and seafood, or as a dip for fresh veggies and chips. Impress your friends and family at your next summer get-together with these healthy, tasty salsas-1 recipe/3 ways!
1 large bunch of fresh cilantro-stems and all
4-6 cloves of peeled garlic
1/2 - 3/4 large red onion, peeled
2 - 3 jalapeños. Remove the ribs for less heat if desired-contrary to popular belief, this membrane (not the seeds) is where most of the capsaicin is in the jalapeños, so it is the hottest part of the pepper.
Place all of the above in a food processor or finely chop. Stir in the juice of 1 large lime.
Divide above mixture evenly among 3 bowls.
For Mango Salsa: Into 1 bowl stir in 1 large mango peeled, seeded and diced along with 2 tablespoons of orange juice concentrate.
For Roasted Corn Salsa: Preheat broiler and place 3 ears of shucked corn on the cob on a broiling pan. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 3 cups). Mix corn and 1 medium chopped tomato into 2nd bowl. Add 1 tablespoon orange juice concentrate, extra lime juice (if desired) and salt and pepper to taste.
- For Fresh Tomato Salsa: Roughly chop 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), Add in salt, pepper, and a pinch of crumbled dried oregano and a pinch of ground cumin to taste. Add to 3rd bowl and stir to combine flavors.
*ROASTED GARBANZO BEANS*
AKA Chick peas and Chi Chi beans, Garbanzo beans are a good source of fiber and make a delish snack when roasted. Branch out and try your favorite seasoning blend!
2 15-ounce cans garbanzo beans
1-2 tablespoons olive oil
Spice blend of your choice (if desired)
- Preheat oven to 400 F.
- Drain the cans of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to get rid of excess water. Lay paper towels on a baking sheet and spread the beans over them. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
- Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
- Season with salt and spice blend.