Had a few friends for dinner this evening, one of them is on WW… for those of you unfamiliar we’re talkin Weight Watchers. I know a lot of of chicks who’ve had “weight loss” good fortune with WW, myself included. I’m not up to date on their new point system, but from what I understand the points have been lowered for plant food, and increased for processed, which is a good improvement. So ANYWAY my goal was to make a seasonal dinner that would be low points, which meant easy on the oil, nuts, or seeds.
With the local produce in high gear I chose these three recipes, Corn & Blueberry Salad with Creamy Cilantro Soup and Fresh Picked Strawberry Sorbet.
Pulled from the Matthew Kenney‘s July 4 Newsletter:
Corn, Blueberry, Cucumber Salad – 6 servings, 4 WW points a serving
5 ears fresh sweet corn, husked & shaved
1 pint fresh blueberries
1 cucumber, sliced
1/4 cup fresh cilantro, chopped
1 jalapeno, seeded & minced
1 lime, juiced
2 tbsp extra virgin olive oil
1/2 tsp ground cumin
1 tbsp agave
1/2 tsp sea salt
In a serving bowl combine shaved corn, blueberries, cucumber, cilantro, and jalapeno. In a separate bowl, combine lime juice, oil, agave, cumin, and salt. Stir well to combine. Add to salad & toss. Serve and enjoy!
The cilantro soup, by Elaina Love:
Creamy Cilantro Soup – 4 servings, 3 WW points
2 cups zucchini, chopped
2 cups cilantro leaves
1 pepper, red OR yellow OR orange
1/2 apple, chopped
1 tbsp tamari
1 tsp Himalayan salt
1/2 tsp cumin powder
1 tsp onion powder
1/8 tsp cayenne
1 cup avocado, scooped
Blend everything, but the avocado, until nice and smooth. Drop in the avocado and finish blending. Add water if needed, but it should be thick and smooth.
Strawberry Sorbet – 4 servings, 0 WW points
1 pint fresh picked strawberries, 3/4 frozen
Wash strawberries, remove tops, freeze. Blend unfrozen 1/4 pint until smooth, add remaining 3/4 frozen one at a time until strawberries are incorporated and frozen. If you’re using a Vitamix when hear the motor sound change, your sorbet is ready!