Foods To Cool You Down

By WEEK Producer

July 20, 2011 Updated Jul 20, 2011 at 10:45 AM CDT

Susan Waltrip registered dietitian from HyVee joins just with a few recipes that will help you stay cool this summer.

Couscous & Fruit Salad

Serves 4 (3/4 cup each)
Cook Time: 15 mins.

Ingredients
2 tbsp Grand Selections extra-virgin olive oil
2 tbsp Hy-Vee orange juice
1 tbsp cider vinegar
2 tsp finely chopped shallots
1/4 tsp salt
1/4 tsp freshly ground pepper
2 cups cooked whole-wheat couscous
1 cup chopped nectarine
1 cup mixed fresh berries, such as blueberries and raspberries
2 tbsp toasted sliced Hy-Vee almonds*

Directions
Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.

*Test Kitchen tip: To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Source: adapted from Eating Well, Inc.

Brought to you by your Peoria Hy-Vee Dietitian
Susan Waltrip MS, RD, LDN
309-686-5920
swaltrip@hy-vee.com

Gazpacho

Ingredients
1 red onion, quartered
1 cup carrots, diced
1 green pepper, chopped
1 red pepper, chopped
1 jalapeño, diced and seeded
2 tsp salt
5 cloves garlic, quartered
1 cup cilantro
10 medium tomatoes, diced
1 cup low sodium Hy-Vee vegetable juice
Juice of 2 limes
Juice of ½ a lemon
Avocado (optional)

Directions
Combine all ingredients except avocado in a food processor or blender and blend until desired consistency. Serve with a slice of avocado.

Brought to you by your Peoria Hy-Vee Dietitian
Susan Waltrip MS, RD, LDN
309-686-5920
swaltrip@hy-vee.com