Quinn Asteak’s Peachy White Bean Salad #SaladFest2013

asteaks-poultry_portraitI’m a little obsessed with this recipe.  I call it a salad because I’m not quite sure what else to call it.  It could be a salsa (throw some blue corn chips in that sucker) or a side dish (it’s great with quinoa or creamy polenta), but for the sake of #SaladFest2013 it will be a bean salad.

It’s a great mix of sweet, savory and unexpected that makes this a perfect salad for any occasion.

I love having this out when friends come over or keeping it in the fridge to dole out into meals throughout the week.  I’ll put it over a bed of greens, with some grains, or even add some grilled shrimp on top.

Peaches are perfectly ripe right now, so carpe diem you guys!  Try this peachy white bean salad and let me know your thoughts in the comments below.

quinn asteaks peachy white bean salad
Peachy White Bean Salad
Servings: 8ish
Time: 15 minutes

  • 2 cups white beans (cannellini beans, preferably OR you could use roasted corn)
  • 2 medium cucumbers, diced
  • 1 red onion, finely diced
  • 5-6 peaches, diced
  • 1 jalapeño pepper, finely diced (optional)
  • 1 cup cilantro, roughly chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon lime juice
  • 1 Tablespoon fig-infused vinegar (or white balsamic vinegar)
  • 1/2 teaspoon cumin
  • Sea salt, to taste
  • Black pepper, to taste

Directions

Slice the cucumbers in half lengthwise, scoop out the seeds using a spoon, then finely dice the cucumber.

Next,  finely dice your onion, peaches (keep any juices that spill onto your board), jalapeño (if using–remember to take out the seeds!) and roughly chop your cilantro.  Put everything in your bowl.

Rinse your beans and add them to the bowl too OR if you’d rather use corn, sauté it with a little butter, salt and pepper.

Pour in the olive oil, lime juice and vinegar.  Season with cumin, salt and pepper and mix well.

Allow it to sit for at least 20 minutes to let the flavors marry together.  Serve cool or at room temp with corn chips, over polenta, fresh, wild-caught fish or on it’s own as a salad.

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Quinn Asteak is a fashion-stylist turned farming enthusiast, board certified Health Coach and Healthy Cooking Expert.  She is the owner of Health Coach Quinn and a co-founder of {Healthy} Cooking Camp, which both aim to teach people that cooking with whole foods can be easy, enjoyable and incredibly delicious. She believes that healthy should taste as good as it feels and is dedicated to empowering people to change their relationship with food in order to look and feeling their best.

She was featured in Daily Candy as one of the “top ways to look and feel better”, and has also been in NYLON magazine, PeopleMag.com, SELF, The Huffington Post, Well + Good, Vital Juice, The Examiner and Your Bella Life to name a few.  Connect with Quinn on Facebook, Twitter or Instagram (@QuinnAsteak) for yummy pics and cooking tips.

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Drink Yourself Skinny

Three words we rarely say:  Too.  Much.  Food.

Thanksgiving is most definitely our favorite food holiday but after a day of indulging and subsequent servings of leftovers… we need a little break!

Even though we both had a glorious long weekend with our families we came back to NYC feeling as stuffed as turkeys!

We figured if we were feeling this way, you probably were too!

So we wanted to share some of the best beverages for getting your belly back on track.  If you ever find your digestion out of whack or need to give your metabolism a kick in a pants, just try one of these drinks.

Depending on your preference we have a cold option and a hot option.  Try them both and let us know what you think!

Slim Waist Water
Servings: about 8
Time: 5 minutes

  • 2 liters water (about 8 ½ cups)
  • 1 teaspoon freshly grated ginger
  • 1 medium cucumber, peeled and thinly sliced
  • 1 medium lemon, thinly sliced
  • Juice of 2 limes
  • ½ teaspoon cayenne pepper
  • Few drops of Stevia to taste

Directions

Combine all ingredients in a large pitcher and drink! Aim to have one pitcher every one
to two days.

Tummy Taming Tonic
Servings: about 4
Time: 5 minutes

  • 2 cups boiling water
  • 1 bag of ginger tea or 1 teaspoon freshly grated ginger
  • Juice of ½ lemon
  • 1 teaspoon cinnamon, more to taste

Directions

Combine all ingredients and enjoy! Aim to have 2-3 cups per day.

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Recipe: Lime + Thyme Gazpacho

Break in your 8″ chef’s knife with this summer “thyme” staple. Here at HCC we like to take classics and give ‘em an unexpected twist… and this lime + thyme gazpacho is one of our favorites.

Try it this week and let us know what you think over on our blog!

NOTE: If you want to instantly elevate the flavor palate of anything–just add thyme!

 

 

 

 

 

 

Lime + Thyme Gazpacho

Servings: 4
Time: 20 minutes

  • 1 cucumber (1/2 finely diced, 1/2 in large chunks)
  • 2 large tomatoes (1 finely diced, 1 in large chunks)
  • 1 red pepper, chopped (1/2 finely diced, 1/2 in large chunks)
  • 1/2 red onion, chopped (1/4 finely diced, 1/4 in large chunks)
  • 1/2 jalapeno pepper, cored and cut in large chunks
  • 2 garlic cloves
  • 2 tablespoons balsamic vinegar
  • 1 ½ cups tomato juice
  • Juice of 1 lime (about 1 tablespoon)
  • 1/2 teaspoon fresh thyme leaves
  • Salt & Pepper, to taste

Directions

Put all the finely diced veggies in a large bowl.

Place all the veggies cut in large chunks in your food processor or blender with garlic, tomato juice, balsamic vinegar, lime juice and thyme. Blend until smooth.
Add this liquid to the bowl with the finely diced veggies and mix well. Add salt & pepper to taste.

Store in the fridge for at least an hour to let the flavors marry before serving.

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