Always a mixed bag of weather, June here in Utah is beautiful! As it gives way to July, like clockwork Mother Nature turns the furnace up to high, and with the rising temperatures the beautiful greens on the mountain fade in to tans and browns.
This year was no different. And besides the last minute cancellation of our Independence Day parade here in Centerville (resources were needed to fight the fire that had started around midnight on the mountain above the town) our family enjoyed water activities in the backyard, game time indoors under the cool of the air-conditioner, and gratitude for this great country and the freedoms we enjoy! And of course we fired up the grill. What would the 4th be without a BBQ!?!
Did you know that disease can show up in the body as heat? According to Ayurveda (one of the world’s oldest forms of medicine), the five elements aakash (space), jala (water), prithvi (earth), teja (fire), and vayu (air), combine to make up the 3 doshas or body types. These doshas are vata, kapha and pitta, and are believed to make up a person’s spiritual, physical and emotional health. Although all 3 are present in the body, one is usually pronounced more than the other two.
Pitta, based on heat and water (note the correlation to our summertime weather and activities) is usually more pronounced in the summer. Choosing cooling foods not only feels good, it helps balance and heal the energy in the body. (Click here to read more on this.)
This year we opted for a light, cooling, but very satisfying menu for our 4th of July celebrations. Paired with pressure cooker beans and homemade Spanish rice, our son grilled some salmon and shrimp, and along with Grandma Peterson’s sweet pork we threw together these delicious tacos!
Fish Tacos w/ Fruit & Slaw
Ingredients
Instructions
- Lay fish on a piece of heavy duty aluminum foil. Season with garlic salt and generously with the lemon pepper. Grill on low until just cooked through.
- If using shrimp, remove tails, season with the garlic salt and lemon pepper, toss with a little avocado oil or EVOO. BBQ on a grilling pan, stirring a few times as it cooks. (Just a little tip, if using already cooked shrimp like we did, and it happens to over cook, you can toss it with a little more oil and some fresh lemon or lime and it freshens right up!)
- Cut pineapple in to spears, and lightly grill. Slice into chunks.
- On griddle warm tortillas on each side, adding raw cheese on second side. Fold over and place on a platter. These are best done just before, and as you are beginning to eat so they are fresh. You can use a bit of avocado oil to warm the corn tortillas. This makes them a bit softer and easier to eat.
- Lay out all the ingredients buffet style, and everyone makes their own!
Citrus Slaw
Ingredients
- 2 cups thinly sliced cabbage (half green/half purple)
- 1 cup diced cilantro
- ½ cup thinly sliced purple onion
- 2 Tbsp avocado or EVOO
- 1 Tbsp fresh lime juice
- 1 Tbsp raw honey
- ½ tsp Simply Organic Garlic Salt
- pepper to taste
- pinch of red pepper flakes (optional)
Instructions
- Whisk oil, lime juice, honey, garlic salt, pepper and red pepper flakes. Toss with cabbage, cilantro and onion.
- The dressing and veggies can be prepared ahead of time, but it’s best to toss them together just before serving to maintain the crispness of the slaw.
