Summers in Chicago can be brutal. When temps reach 90-ish and humidity gets over 60%, we’re talking grim. Seniors and anybody with heart or lung conditions has to either stay inside or get door-to-air-conditioned-door service.
So how about making something delicious and light and COLD to eat? Order from Peapod if you can’t make it out to the grocery store, and try out a few recipe ideas created by Chef Anthony Stewart from Pritikin Longevity Center + Spa. They sound so good and look so beautiful! His chilled tomato, watermelon and basil soup, citrus fennel mango salad, and creamy banana ricotta ice cream all sound unique and refreshing and don’t require any weird ingredients. Check ’em out:
Chilled Tomato, Watermelon, and Basil Soup
- 1 cup canned low-sodium plum tomatoes
- ¼ cup low-sodium tomato puree
- 1 cup chopped watermelon (seedless)
- ½ teaspoon chopped garlic
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon orange zest *
- 1 tablespoon basil, chiffonade (cut into thin strips)
- Garnish: Four sprigs of fresh basil
- Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings
- The shavings are your zest, which add strong, wonderfully citrus flavor to foods
- Use only the colored part of the peel, not the bitter white pith beneath
Combine all ingredients in a blender. Blend well.
Chill. Before serving, garnish each bowl with a sprig of fresh basil.
Nutrition Information (per serving): 35 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 1g protein, 2g fiber, 15mg sodium.
Citrus Fennel Mango Salad
- 2 Bulbs fennel julienne
- 1 Grapefruit (supreme)
- 2 Oranges (Supreme)
- 3 Mangoes (peeled & julienne)
- ¼ Bu Cilantro chopped
- 1 t chopped garlic
- 1 Red onion julienne
- 1 Red pepper julienne
- 1 Green pepper julienne
- 1 carrot julienne
- 1 # Lettuce (chopped)
- 1 T Low sodium stone ground mustard
- ¼ C Rice wine vinegar
- 2 T Apple juice concentrate
- Combine all Vegetables in a bowl
- In a separate bowl combine all ingredients for dressing and mix well
- Add dressing to vegetables and let stand for 15 minutes
- Serve on a bed of chopped lettuce
Banana Ricotta Ice Cream
- 1 pound very ripe bananas (peeled, vacuum sealed, and frozen)
- 1 cup fat-free ricotta cheese
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- ¼ teaspoon nutmeg, ground
- 1 teaspoon vanilla extract
- Remove bananas from freezer and let sit for 5 minutes (until they begin to defrost around the edges).
- Place ricotta cheese in a food processor and pulse.
- Chop the bananas and add to the food processor along with all remaining ingredients.
- Puree until smooth and creamy.
- Scoop mixture into a plastic bowl and cover with food-grade plastic wrap, making sure the plastic wrap touches the top of the mixture. Place in the freezer for 15 to 20 minutes.