It’s the heart of the summer growing season. Plums, peaches, apricots,
strawberries, blueberries, watermelon, all the indulgent fruits of summer, are growing locally. Have them often, and without guilt. The body is craving these natural, sweet, water-and nutrient lladen gems. We’ve also got local cucumbers, eggplants, greens, squashes, peppers, radishes, tomatoes – a bounty you could practically grow on your fire escape – if you wanted to really eat off the grid. I’m featuring lots of gorgeous local produce this week. I hope you enjoy the best parts of summer’s body.

Much love,
Ella

People often ask me – how do I come up with the menus for the week?

Well, first off – I get inspired. I look for the vegetables in the farmer’s market that are the most beautiful because they are in season. I let them “Speak to me” as Alice Waters recommends in this great little video on how to pick food in the Green market: http://video.on.nytimes.com/?fr_story=a44f5924c5f01d5241dee91b82db51b892ce9da9.

If something speaks to me loudly, I will design the whole menu around it. I will also try to feature something rare and amazing every week, as well as rounding out the regions whose cuisine is represented. Lastly, I analyze the nutritional benefits, making sure beans, nuts, seeds, whole grains and the season’s brightest and best vegetables play well with each other. Certainly, there is no science, just rhyme, reason and the magnificence of seasonal bounty.

This week’s menu is about fresh, local food that speaks to me, and I hope the results speak to you.

Much love,
Ella

It’s inevitable. Summer = barbecue and barbecue = overeating. There’s just something about food on the flames and cold beers that send us into an afternoon eating frenzy. What to do? Eat before hand. No one needs to know that you filled up on a big salad, cooked greens, grains or other whole foods.

Does that mean you shouldn’t indulge a little? Of course not. Have some good food before you leave for the party and then indulge in exactly the food you like, instead of in all of it.

Also, there’s nothing wrong with requesting that the hostess provide some healthy foods or vegan grill items. If you’d rather not, be a good guest and bring a big bowl of summer quinoa, corn and black bean salad, a bag of organic local corn or some marinated veggie skewers with great local squash, tomatoes, portobellos, red onion and firm tofu . That’s what friends are for!

Enjoy this week’s menu and stay cool! (or bring on the sweat and shed more toxins! http://www.riceoflife.com/2008/07/life-after-air-conditioning.html)

Much Love,
Ella

An amazing thing happens when you start eating more healing foods: you get sick less, deal better with stress, have fewer mood swings, avoid the digestive stress of “Oh my god I’m so full I could burst”, lower your blood pressure, find your target weight, reduce aches, pains, allergies, fatigue and chronic problems. You don’t invite disease, and don’t cultivate it. You find yourself spending less time in that waiting room with the bad magazines, and not ill; not reliant on medicine to feel better, and not relying on a doctor to fix you. You actually just feel – good.

Increasing your organic fruit and vegetable intake is key in preventive medicine/eating. And why not enjoy it thoroughly? This week we’re bringing back some favorites, and all in time for cucumber, summer squash and local green season. Enjoy and bless.

Much love,
Ella