According to Traditional Chinese Medicine (TCM) we are presently in the Later Summer season. This season is associated with the Earth element and is connected to the functioning of the stomach and spleen.
Focus on a healthy, nutritious diet of foods that are cooling in nature such as bamboo shoot, banana, bitter gourd, clam, crab, grapefruit, lettuce, persimmon, salt, seaweed, star fruit, sugar cane, water chestnut, watermelon, lotus root, corn, tomatoes, bean curd, chicken egg white, marjoram, oyster, pear, peppermint, radish, strawberry, tangerine, and yogurt, broccoli, cauliflower, zucchini, pineapple, turmeric.cucumber, barley.
Since zucchinis are in plentiful supply right now in Vancouver, here is a great recipe that your whole family will enjoy.
Zucchini, Cauliflower and Tomato Roast
Ingredients:
- 2 zucchini cut in thin slices
- 2 cups quartered ripe tomatoes
- 1/2 onion, minced
- 3 cloves garlic, minced
- 2 cups cauliflower pieces
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup olive oil
- salt and pepper to taste
- 1 tablespoon chopped fresh basil
- Optional: Cheese – 1/2 cup grated Parmesan OR crumbled Feta OR gratted Cheddar
Preparation:
- Preheat oven to 450 degrees F.
- Lightly grease a 9×13 inch baking dish.
- Combine the zucchini, cauliflower, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 10-15 minutes.
- Sprinkle with cheese
- Garnish with sprigs of fresh basil.
