I cannot stress the importance of eating foods that are “in season.” It is where you will get the most bang for your buck and the most nutrients for your body. It is wise to eat warmer foods (such as foods that are grilled, roasted, steamed or baked) during the fall and winter when your body’s internal temperature is colder, and cooler foods during spring and summer when your body temperature is warmer. This will balance out your digestive tract, which is the best way to absorb nutrients. It is when your body is nutrient starved, that it retains extra weight. Therefore, it is important to pay attention to the foods that are grown during each season. The local farms are beginning to open, such as Sang Lee Farms in Peconic , Garden of Eve Farm and Briermere Farms in Riverhead. Why not take a drive out to visit and see what they currently have for sale. Here is what you may find:
Spring Seasonal Produce Chart - Northeast
Carrots (late spring)
Herbs (for example cilantro)
Strawberries (very late spring)
This is also a great time of the year to begin planting your vegetable garden. I have weeded and “turned the dirt” of my own garden. I also started planting some cilantro, which is a one of my favorite herbs.
I decided to share with you a delicious recipe that contains cilantro. I use cilantro two ways in this dish, once in the marinade and also as a garnish. This recipe can easily be gluten-free, depending on the tortillas you buy. Please read the ingredient list and select tortillas that are organic and contain no genetically modified ingredients. I used brown rice tortillas for this recipe. Since there is so much flexibility in this dish, you can omit the meat and make it vegetarian, if you desire.
Fajitas – The Healthy Way
½ cup good quality olive oil
¼ cup red wine vinegar
¼ cup fresh lime juice
1/3 cup chopped scallion
½ tsp. honey
1 tsp. oregano
1 tsp. ground cumin
3 cloves garlic, minced
1/3 cup fresh cilantro
Sea salt & pepper to taste
1lb boneless chicken breast, sliced or flank steak, sliced for stir fry
1 organic red pepper, sliced into strips
1 organic green pepper, sliced into strips
1 organic yellow pepper, sliced into strips
1 large onion, sliced into strips
Sprouted whole wheat tortillas or brown rice tortillas (if gluten free)
Garnish: Organic tomatoes, avocado, raw cheese, organic lettuce
You can start this recipe either early in the morning or the night before serving it. Combine all the marinade ingredients together in a glass bowl and whisk until blended. It will be chunky. Slice the peppers and onions into strips and put in a bowl. Slice the meat and put in a separate bowl. Divide the marinade in half and put half on the onion/pepper bowl and the other half over the meat. Mix each bowl until items are coated with the juices of the marinade. Cover and refrigerate.
The next day or later in the day, preheat skillet to medium high heat and add your meat of choice. Stir fry until meat is done. Add the bowl of onions/peppers to the skillet and continue to stir fry at medium high heat until the veggies are to your liking. Arrange on top of tortilla and add toppings or garnishes of your choice.
FOR ADDITIONAL SPRING RECIPES, PLEASE ORDER MY EBOOK! THE COST IS ONLY $5. http://www.innerbeautyworkshops.com/id70.html