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Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!

I truly believe things in their simplest state can often bring out the best in something. Like a perfectly clean sun kissed face on a warm summer morning, a single balloon to tell someone you were thinking of them, a walk through the forest with only the sound of your own steps along the gravel trail and birds singing.

This is kind of like this salad. Nothing fancy, nothing complicated, just good natural ingredients that are allowed to shine through as summer starts to make its way into our lives. Zucchini right now is at its most tender and delicate. The corn adds a sweet crunch without crowding any of the other flavors. This would also make a great addition to any picnic.

The Chipotle Corn Salad can be made and served on it’s own, served as a side dish, or even as a corn salsa for tortillas (like we did last night with pulled chicken). Try topping a lovely zucchini or tomato soup with it.

So it probably won’t come as a surprise that Corn Salsa also happens to be one of my favorite ways to eat corn.

Before I go into the recipe I just want to say thank you to Chaya at http://sweetsav.blogspot.ca for nominating me for the Sunshine Award. I am very flattered.

“The Sunshine Award is an award given by bloggers to other bloggers. The recipients of the Sunshine Award are: “Bloggers who positively and creatively inspire others in the blogoshere.” The way the award works is this: Thank the person who gave you the award and link back to them. Answer 10 questions about yourself. Select 10 of your favorite bloggers, link their blogs to your post and let them know they have been awarded the Sunshine Award! Don’t forget to copy and paste the award on your blog!

  • 1. Favorite Color: It changes year to year. Right now I’m liking race car green.
  • 2. Favorite Animal: Monkeys, without a doubt.
  • 3. Favorite Number: I don’t really have one
  • 4. Favorite Drink: Wine
  • 5. Facebook or Twitter: Facebook. Twitter moves to fast for me.
  • 6. Good Movie or Good Book: Good movie. I spend so much of my day reading and writing. A movie is a nice break.
  • 7. My passion: Sharing my love of great tasting nutritious whole foods and inspiring others to make the switch.
  • 8. Giving or Getting presents: Giving. My absolute fav!
  • 9. Favorite Day of the year: My birthday, but does it count as one day if you celebrate it for a week?
  • 10. Favorite Flower: Peonies.

10 Bloggers….this is going to be hard. Really hard.

  • 1. Gnowfglins: Wardeh has been teaching me so much about traditional foods and preparation, I don’t even know where to start. She is one of those truly authentic souls that has helped me on my food journey using easy to understand terms and explanations. She has just put out a new book, The Complete Idiots Guide to Fermenting Food, and a new class Real Food Kids. Helping parents get kids in the kitchen and embracing real food!
  • 2. Jeanette’s Healthy Living: You won’t find Plain Jane boring food here. Her meals are full of flavor. She shares her  passion for healing foods, working with cancer patients and her community.
  • 3. Eats Well With Others: Joanne inspires me with her vegetarian ethnic inspired stews, soups and pastas, but mostly I love her undying love of running and her commitment to staying active. Thank you for inspiring me to run the extra mile.
  • 4.Inspired Edibles: Kelly always has super easy, simple and healthy recipes and shares great nutritional information. She makes eating with whole foods possible for anyone. You are sure to learn something new every time you visit her site.
  • 5. Kelly The Kitchen Kop: Pushing the political boundaries of what is accepted as health food, she’ll make you think twice about what you think you know about food. I’m also a big fan of her Real Food For Rookies Class!
  • 6. Healthy Green Kitchen: It won’t come as a surprise to most to have Winnie on my list since I have mentioned her quite a few times on our blog. Check out her series on One Simple Change. The information is powerful yet simple.
  • 7. This Chick Cooks: You’ll find all kinds of super healthy traditional food recipes on Katie’s site. I love seeing all the fun new things she comes up with every week.
  • 8. Real Food Forager : You’re bound to learn something truly new from Jill @ Real Food Forager. When she researches a topic, she really gets into it. I haven’t found any one else that covers the topics she does with such thorough depth.
  • 9. Gluten Free Cat: Though I don’t follow a gluten free diet, I love learning more about it and Heather is a wealth of information. She has also started to embrace a raw diet and I get so many great ideas from her as to how to incorporate more raw foods into my own diet.
  • 10. Cafe Sucre Farine: I think it just might be impossible to not fall in love with Chris at Cafe Sucre Farine. She literally bubbles with positivity and delight at life and food.

Chipotle Corn And Zucchini Salad

  • 2 ears of corn
  • 1/2 cup diced cucumber
  • 1/2 cup dice celery
  • 2 small green onions or 1 large
  • 1 Tbsp Chipotle Chili Oil (see below)
  • Juice of 1 lime
  • 1/2 tsp cumin
  • salt to taste

  • For the zucchini:
  • 1 medium sized zucchini
  • 1/4 cup mint leaves
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp balsamic vinegar

Peel away the leaves of the corn. Put the corn in a large pot with  approximately 4 inches water. Cover with a lid. Bring to a boil. Once the water starts to boil, reduce the heat to a simmer and cook for 10 minutes. Remove the corn from the water and place in a cold water bath. Cut the kernels of the corn and place in a bow. Add the remaining ingredients and toss to coat. Add salt to taste and set aside.

Using a mandoline or a sharp knife, thinly slice the zucchini. Toss the sliced zucchini and mint with olive oil and  balsamic vinegar.

Top the zucchini mixture with the Chipotle Corn Salsa or mix the corn into the zucchini and serve cold.

Chipotle Chili Oil

  • 1/2 cup olive oil
  • 1 dried chipotle pepper, roughly chopped

In a small pan over low heat, gently warm the oil and the chilies. Be careful not to heat the olive oil too much, warm to the touch is what we’re after, so as not to ruin the healthy properties of olive oil. Remove from the heat source and allow the chilies to soak in the oil while the soup is cooking. Taste the oil and adjust the spiciness by adding more oil if it’s too hot. If it’s not hot enough, return to the stove and warm it up one more time. The flavor will develop the longer it sits.

If you haven’t entered to win a copy of The Complete Idiot’s Guide To Fermenting Food, you can enter the giveaway right here!

Whole Food Wednesdays

Welcome to Whole Food Wednesdays! The Rules:

      • 1. Follow Beyond The Peel on Facebook,  Twitter, and Pinterest.  It’s very easy to do and there are also buttons at the bottom of this page to do so.
      • 2. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
      • 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
      • 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), protein powders, ketchup, white flour or white and brown sugar.
      • 5. Less of a rule but more a suggestion: Retweet,  Stumble, or Pin this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
      • 6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
      • 7. Please visit some of the links below. After all, that’s how we’ll get to know each other.
      • Now it’s your turn to share your whole food recipes and ideas!
      • I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, Friday Food Flicks, Fight Back Friday, and Foodie Friday.



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