Beat the Heat With Cool, Healthy Recipes From the Imus Ranch

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July 23rd, 2010

Fox News Original Article

Seriously… with oppressive humidity and sweltering record-breaking temperatures, who wants to eat a hot meal…much less prepare one?

Preparing a heavy hot dinner just isn’t too appealing after a long day at work or an afternoon at the pool with the kids.

Light, cool meals are refreshing during the sizzling summer months and there are an abundance of fresh fruits and vegetables and simple healthy meals that your family can enjoy all summer long.

Here are some delicious and nutritious recipes that are quick and easy to prepare.

Choose organic ingredients where possible and enjoy!

Summer Cool Fruit Salad (Great for breakfast, lunch, snack or dinner)

Prep time: 15 minutes

½ cup peeled, pitted, and diced mangoes 1 cup blueberries

3 bananas, peeled and sliced 1 cup raspberries

3 kiwis, peeled and sliced 1 cup blackberries

1 cup stemmed, sliced strawberries 1 cup seedless grapes

½ cup dried, unsweetened coconut ¼ cup grade B maple syrup (optional)

Combine all the fruit in a large bowl and toss well. Mix in syrup and sprinkle with coconut. Keep refrigerated until ready to serve. Makes 6 servings.

Avocado, Raspberry and Mango Salad

Prep Time: 15 minutes

4 cups mesclun salad mix 2 cups spinach leaves

2 avocados, peeled and diced 1 cup fresh raspberries

1 mango, peeled and diced ¼ cup maple-glazed pecans

½ cup Imus Ranch Honey-Dijon dressing (recipe below)

Combine mesclun and spinach in a large bowl. Add avocados, dressing and toss gently. Transfer to serving dish and top with the raspberries, mango, and walnuts. Makes 4 servings.

Imus Ranch Honey-Dijon Dressing

Prep Time: 5 minutes

¼ cup honey (local honey) ½ cup olive oil

1/3 cup brown rice vinegar 1 tbsp. sea salt

3 tbsp. Dijon mustard 1 tsp. freshly ground black pepper

Combine honey, vinegar, mustard in food processor for 1 to 2 minutes. While blending, slowly add oil until the dressing is well blended and thickened (if too thick, add small amounts of water). Add salt and pepper. Makes 1½ cups.

About the Imus Ranch, Founded by Don and Deirdre Imus in 1998
The Imus Cattle Ranch for Kids with Cancer is an authentic 5,000 acre working cattle ranch in northern New Mexico, which provides the experience of the American cowboy to children suffering from cancer and various blood diseases, as well as to children who have lost a brother or sister to Sudden Infant Death Syndrome (SIDS).

Deirdre Imus is the Founder and President of The Deirdre Imus Environmental Center for Pediatric Oncology® at Hackensack University Medical Center and Co-Founder and Co-Director of the Imus Cattle Ranch for Kids with Cancer. Deirdre is the author of four books, including three national bestsellers.  She is a frequent speaker on green living and children’s health issues, and is a contributor to FoxNewsHealth.com. For more information go to www.dienviro.com

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