GRILLING TONIGHT?  Who says that you can't have yummy summer fare without nightshades: tomatoes, peppers, white potato, and eggplant. Grill you favorite chicken or fish recipe tonight, and add PEACH AND RICOTTA SALAD for something new and festive. I hope your summer is filled with special treats of all kinds. Be well!

My very best,

Caroline

PEACH AND RICOTTA SALAD

A beautiful summer’s delight that comes to life with white peaches, low fat ricotta, pistachios, and lemoncello. How bad is that?    Serves 4.

1 cup low fat ricotta

Agave or honey

1-2 tablespoons fresh lemon

1/3 cup finely chopped pistachios

4 medium white peaches, unpeeled and thinly sliced

Drizzle olive oil

Lemoncello, chilled

On four individual salad plates, add ¼ cup ricotta, smooth into a small circle. Top with 1 teaspoon agave or honey and 1 teaspoon lemon juice. Sprinkle lightly with pistachios. Top with sliced peaches, a tiny drizzle of olive oil, additional pistachios, and 1 tablespoon lemoncello. Serve immediately.

CANTALOUPE,  ONION, AND CUCUMBER

                                 GAZPACHO  WITH ORANGE

For something different, spicy, and refreshing on a hot summer’s day, try this nightshade and gluten free cold soup. If you want to tame the spice,  reduce white pepper. Serves 4-5.

1 cantaloupe, seeded and diced

1 cucumber, peeled and diced

½ onion, minced

2-3 green scallions, sliced

Zest of  l lemon

Juice of 1 lemon

3 tablespoons white wine vinegar

1 teaspoon white pepper, or to taste

¼ teaspoon black pepper

Salt, to taste

1 teaspoon dried basil

¼ cup fresh mint, minced

2 cups yogurt

1 cup ice cold water

2 cups orange juice

Place first 12 ingredients in a large mixing bowl. Blend well, slowly add yogurt, until smooth. Add cold water and orange juice. Mix well, and chill for several hours.

Nightshade free

Gluten free

Peach Gazpacho for Hot Summer Days...and Nights

Greetings from......  
Caroline's No Nightshade Kitchen: Arthritis Diet

Hope you're doing well during these hot summer days. If you want something to cool the palette, how about Peach Gazpacho. Peaches are just about perfect, so the time is right for this luscious soup. It's a summer's treat in my kitchen.

Special thanks to those of you who have shared your experiences about eliminating nightshade foods from your diet. Many of you found that your arthritis pain has diminished greatly or has completely stopped. On a personal note, the pain and inflammation in my hands is completely gone as long as I avoid nightshade foods in any form. This is not new for me, but what I've experienced for many years. Unfortunately, the smallest amount of tomatoes, peppers, white potato, eggplant, or any derivative or seasoning made from nightshades triggers extreme pain and swelling for me, in about 45 minutes.

CAROLINE'S NO NIGHTSHADE KITCHEN: ARTHRITIS DIET is in production and should be available around September 1. I hope you can join me for the introduction event for my book, which will be announced.  The cookbook and guide has 200 recipes that are nightshade free, but many are gluten and lactose free. I've learned that many who are affected by nightshades, including those with rheumatoid  arthritis, multiple sclerosis, and other inflammatory diseases, often have problems with gluten and lactose as well. There's still much to be learned about the mysteries of various foods that affect our bodies.

While I wait for the book to be published, I continue to cook and develop recipes that I'd like to share. My Peach Gazpacho recipe is one of those, and is listed below. Throughout the summer, I plan to post many of my new recipes which are not in the cookbook, and some that are. Please check this blog for additions. It's summer and time to think of foods that are cool and easy to prepare. I hope the recipes will be helpful as you enjoy BBQ's, picnics, and summer parties on the patio.

So for now, happy summer and stay cool. Living better with arthritis is my goal for all of us!

Be Well,

Caroline

PEACH GAZPACHO

Serves 4-6.

6 ripe peaches, pitted with skin, and sliced

1 cucumber, peeled, seeded, and chopped

1 large garlic clove, chopped

3 tablespoons white wine vinegar

¼ cup fresh lemon juice, or to taste

2 tablespoons olive oil

3-4 tablespoon onion, chopped

White pepper and Kosher salt, to taste

½ - 3/4 cup Greek yogurt

½ - 3/4 cup cold water

3-4 tablespoons fresh basil, chopped

1-2 avocados, sliced (garnish)

Sprigs of fresh basil (garnish)

In a large food processor, add peaches, cucumber, garlic, vinegar, lemon juice, olive oil, onion, pepper, salt, yogurt, and water. Process until smooth, but retain some texture. Add basil and refrigerate for 4 hours. When ready to serve, garnish with slices of avocado and sprigs of basil. Note: This soup can be made the day before.