Summer heat signals lighter eating

It is now well known that a diet of fresh foods improves our quality of life. In fact, the cultures that grow their food in fertile, mineral-rich soil usually have better health.

by Stan Kalson — 

Our modern American society has created less nutritious and more genetically altered foods that bloat our stomachs and weaken our immune systems.

As a result, we all need to eat more raw, fresh fruits and vegetables, especially during the summer heat, to satisfy our nutritional requirements. Fortunately, nature provides an abundance of fruits and vegetables with all of the valuable natural enzymes essential to building strong, healthy bodies.

It is now well known that a diet of fresh foods improves our quality of life. In fact, the cultures that grow their food in fertile, mineral-rich soil usually have better health. While we may not grow our own food individually, we can still improve our health by choosing to eat as many raw, fresh fruits and vegetables as possible.

Here are some fresh, easy, nutrition-filled recipes to try.

Gingered Carrot Coleslaw


  • 2 tablespoons honey or maple syrup
  • 2 tablespoons lemon juice
  • 1/3 cup sunflower seeds, coarse ground
  • 1/3 cup pumpkin seeds, coarse ground
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons cold-pressed olive oil
  • dash of sea salt
  • 5 carrots, grated
  • 2 cups shredded red cabbage
  • 1 cup raisins


Dissolve the honey in the lemon juice. Add next five ingredients and stir well. Pour over carrots, cabbage and raisins and toss. Allow the flavors to marinate for 15 to 30 minutes before serving.

Asparagus Soup


  • 1 cup cut-up asparagus (use only the most tender parts)
  • 1 cup carrot juice
  • 2 tablespoons tahini
  • 1 teaspoon chopped onion, or more to taste
  • sea salt, to taste
  • dulse flakes, to taste


Cut up asparagus. Do not use the woody ends of the asparagus. Chop the most tender parts, about 1-1/2 to 2 inches from the ends. Add remaining ingredients. Blend until a smooth consistency. Warm the mixture, but do not overcook.

Avocado Salad


  • 2 cups young spring greens and arugula
  • organic avocado, mashed
  • 1 small red onion, minced
  • 1 small red bell pepper, minced
  • juice from lime or lemon, to taste
  • 1/2 teaspoon cilantro, fresh or dried
  • 3/4 teaspoon kelp or sea seasoning
  • sprigs of oregano
  • cayenne, to taste


Mash avocado and mix all ingredients, except greens. Toss all ingredients together.

Veggie Burgers


  • 1 large red onion
  • 1 large bell pepper
  • 3 carrots
  • 1 small head cauliflower
  • 1 large stalk broccoli
  • 1 cup almonds, soaked 12 to 24 hours
  • 1 cup sunflower seeds, soaked 5 to 6 hours
  • 1/4 cup sesame seeds, soaked 5 to 6 hours
  • 5 cloves garlic
  • sea salt, to taste
  • 1 teaspoon cumin
  • 2 tablespoons dried cilantro or 1/2 cup fresh


Blend all the above ingredients and seasonings in a juicer with a solid plate, or use a food processor. This blended food is your patty mixture. Form and put 1/2″ thick patties on a cookie sheet and place trays in dehydrator. Dehydrate at 105 degrees for 8 to 12 hours or until desired texture is obtained. Flip your burgers after 4 hours. Continue to dehydrate for 4 to 5 hours or until desired moisture is obtained. Serve on a sprouted wheat bun or eat with a mixed garden salad.



  • 1 cup sesame seeds (or substitute 1 cup tahini-sesame butter)
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 tablespoon raw carob powder


Grind sesame seeds until they are a seed butter or use tahini. Place in a bowl and dribble in the honey. Mix well until it becomes a sticky mass. For a chocolate halvah, mix in raw carob powder until it is marbled. For more vanilla flavor, add 1 teaspoon of vanilla with the honey. Line a small (about 4×3 inches) box with waxed paper and press in the mixture. Refrigerate for an hour or more. Remove and slice into cubes. Keep refrigerated.


Stan Kalson, founder and director of the International Holistic Center, Inc., has been active in the Greater Phoenix holistic community for 32 years. 602-266-1160.

Reprinted from AzNetNews, Volume 28, Number 3, Jun/July 2009.

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