//Light Summer Veggies
Light Summer Veggies 2017-01-18T11:55:12+00:00

Light Summer Veggies – Fresh Tastes by Bev

By Bev Laumann, Author of A Taste of The Good Life: A Cookbook for IC & OAB

booktogl

Spring has sprung, fall has fell, summer’s here and it’s hotter than…. well, not quite that hot. Not here, anyway. But the weather has, at least, finally turned warm and some fresh warm-weather produce has started to turn up in the stores. At this time of year I like to take full advantage of the great nutritional value of fresh veggies, as well as get some exercise in my garden. Here are two quick and easy recipes using summer’s most plentiful (and easily grown) vegetables.

Note for the first recipe: Be sure to use string beans, not the flat, Italian, Lima or “broad” beans that may provoke some sensitive IC bladders. (They are reported to be high in naturally occurring glutamate). For those with vulvodynia– try substituting (lower-oxalate) peeled baby carrots for the beans. It’s a succulent and different taste treat!

Green Beans with Coriander

– serves 4

  • 2 cups fresh green beans, sliced
  • 2 medium cloves of garlic, minced
  • 2 Tbsp. olive oil
  • 1/2 tsp. ground coriander
  1. Cook green beans in water (or steam) until tender. Drain well and set aside, keeping warm. In saucepan, over medium heat saute garlic for about 30 seconds in the olive oil, just til tender. Add the green beans and coriander, tossing to coat and warm through.

(From the author’s soon-to-be-published IC cookbook, “A Taste of the Good Life: a cookbook for an interstitial cystitis diet”).

Zucchini Primavera

– serves 3

  • 2 cups fresh zucchini squash, sliced
  • 3 Tbsp. butter or margarine
  • 3 medium cloves garlic, sliced
  • 1/4 cup peeled, grated fresh carrot
  • 1 tsp. fresh basil, minced or 1/2 tsp. dried basil
  • 2 Tbsp. sliced, blanched almonds (optional)
  • Salt to taste
  1. In a large skillet, over medium heat melt butter and saute garlic til tender while stirring. Stir in zucchini and basil, coating with butter. Reduce heat, cover, and simmer about 5 minutes, stirring occasionally. Stir in the grated carrot, almonds, (and salt if desired), cover and cook a minute more, and serve. Great over rice or pasta shells, or as a side dish with flame- broiled chicken.