Really Fast Cucumber Pickles (you can double, triple, quadruple… as needed)
Ingredients:
2 cucumbers
3 Tablespoons apple cider vinegar
1 tablespoon sugar
1 small red onion, chopped
3 Tablespoons finely chopped fresh dill
Sea salt and fresh pepper to taste
Directions:
1. Peel Cucumber and slice into rounds or spears.
2. In separate bowl whisk together vinegar, sugar, salt and pepper until sugar dissolved.
3. Add cucumbers, onion, and dill and mix well.
4. Let stand for 5 minutes before eating.
Acai Marinade for boneless chicken breast (enough marinade for 2 – 3 pounds of chicken)
Ingredients:
1 cup acai juice, or substitute cherry or pomegranate juice
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 clove garlic, chopped
1 Tablespoon freshly grated ginger
1/2 teaspoon sea salt
Sea salt and fresh pepper to taste
Directions:
Combine all ingredients in shaker bottle or glass jar with lid.
Shake well to combine and pour over chicken.
Grilled Honey Lime Marinated Zucchini with
Manchego Cheese
Ingredients:
1/4 cup fresh lime juice (juice from about 1 1/2 limes)
1/4 cup extra virgin olive oil
2 teaspoons honey
4 cloves fresh garlic, pressed
generous pinch of ground cumin
handful of cilantro, chopped (about 2 tablespoons)
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 - 5 small to medium sized zucchini squash, scrubbed
Manchego cheese, grated
Directions:
1. In a shaker bottle or glass jar with a lid, combine all marinade ingredients and shake vigorously.
2. Scrub zucchini and peel if zucchini is large. Slice zucchini and place in marinade for 45 minutes to an hour, stirring occasionally, while you prepare the rest of your dinner.
3. Grill zucchini on medium heat for about 10 – 15 minutes per side depending on thickness of slices. Sprinkle with additional sea salt and cumin, to taste, while grilling.
4. Remove from grill and sprinkle with Manchego cheese.
Notes:
This marinade is also delicious on chicken breasts – recipe makes enough for 4 split chicken breasts. Serves 4 – 6.
Grill your foods at a lower temperature (if using a gas grill) and don’t cook it until it’s well done (very well done meat is associated with higher levels of these harmful compounds)…you don’t want to see those black lines across your meat or have the outside of the meat black and charred.
