Summer Season

Summer Season, Healthy and Delicious Cooking features recipes using the summer foods according to the Five Transformation Energy. This five transformations is the ancient knowledge of how to live a healthy life, that is close to nature, and eating foods for the seasons. Summer is when we eat lighter energy foods such as quinoa, amaranth and corn, the signature whole grains of summer. There is an informative introduction and glossary in the book to teach you about cooking with summer energy foods. Sections in the cookbook: Whole Grains, Beans Tofu and Tempeh, Soups, Vegetables, and Desserts. Chef Valerie Wilson has been teaching whole foods, vegan cooking classes since 1997 and continues to teach in south eastern Michigan. Chef Val has been in the food industry since 1985. She is a personal chef, teacher, lifestyle consultant, author and radio show host. She specializes in healthy, whole foods, vegan, organic, and macrobiotic cooking. Contact information: www.macroval.com In this Chef Val's fifth cookbook she shares her original recipes using the signature foods and flavors of summer. Recipes: Cubed Millet and Amaranth Salad, Green Goddess Pasta Salad, Creamy Pink Pasta Salad, Quinoa Tempeh Salad with Creamy Dressing, Quinoa Cucumber Corn Salad, Smoky Tempeh Brown Rice Veggie Burger, Tofu Kabobs, Brown Rice Aduki Bean Salad, Three Bean Garlic Salad, Tempeh Sandwiches with Special Sauce, Quinoa Amaranth Red Lentil Soup, Red Lentil and Corn Soup, Summer Brown Rice Soup, Quinoa Asparagus Soup, Creamy Corn Soup, Kidney Bean and Beet Salad, Garlic Green Beans, Cucumber Arame Salad, Spicy Tempeh Lettuce Salad with Ranch Dressing, Mexican Grilled Corn, Grilled Asparagus and Vegetables with Basil Garlic Marinade, Frozen Blueberry Basil Dessert, Fudsicles, Triple Berry Pie, Aquafaba Ice Cream, and Cherry Lime Popsicle.