Packed with vitamin C and containing 95% water, cucumbers are a LifeVest summer favorite. Thinly sliced with some onions, and a splash of oil and vinegar, and they easily become a refreshing side that won’t weigh down the rest of your meal. Make that same plate a snack, and it won’t weigh you down either.
Luckily, cukes run rampant in gardens this time of year, so there’s plenty of them to both snack on and lighten up pasta recipes like this. Here, their crispness compliments creamy, roasted eggplant that gets tossed with an Asian sesame sauce over soba.
Soba is a type of noodle made from buckwheat flour, which gives it a nutty flavor and also boosts it with protein. Lower in calories than traditional pasta, we love it as a way to add some variety to pasta night, especially when working with Asian flavors. Be sure to look for “100% buckwheat” on the package to get the most nutritional benefits. We recommend Eden, our go-to brand.
This couscous dish has a secret. Well, the couscous is cauliflower! Couscous is one of our favorites, but this recipe steps it up and makes it an even healthier dish! Check out this recipe for ‘Couscous’ with sundried tomatoes and leeks.
1 cup sun-dried tomatoes
4 heaping cups of cauliflower “cous cous”
2 cloves of garlic, minced
1 tablespoon grape seed oil
1 cup thinly sliced leeks
– sea salt and fresh cracked black pepper
– soak sun-dried tomatoes in water to rehydrate
– pulse cauliflower in food processor until it takes on the consistency and texture of cous cous
– sauté garlic and leeks in grape seed oil in a cast iron skillet (or frying pan) over medium/low heat for a few minutes
– drain and chop sundried tomatoes into small pieces and add to skillet. continue to cook until the leeks are soft
– add cauliflower “cous cous” and cook until warmed through and softened (don’t overcook or it will get mushy)
– season with sea salt and fresh cracked black pepper to taste
Recipe from A House in the Hills.