No Torah thoughts this time, just 3 healthy, no-cook, parve recipes for the Three Weeks, the Nine Days, and the Dog Days of summer.

HJC’s Zucchini Pasta with Tomato-Basil Salsa

You can use a spiral slicer to make raw “spaghetti” but I just use a vegetable peeler and make raw “papardelle” or long, wide noodles. The squash must be organic, and the tomatoes must be very ripe (and preferably organic).

For Pasta

2 large zucchini, yellow summer squash, or mixture

Wash squash and slice off ends. Do not peel. Using a vegetable peeler, peel into long strips. Use any odd shaped pieces that are leftover in soup or other recipes.

For Salsa

1-2 medjool dates

1 tablespoon apple cider vinegar

1-4 cloves garlic (you can still get fresh-not dried-garlic at some farmers’ markets)

1/4 cup diced, mild onion, optional

1 bunch parsley, washed, checked for bugs or use 1 package pre-washed, pre-checked parsley

2 pounds tomatoes (use very ripe, organic if possible, beefsteak or your favorite variety)

4 sun dried tomatoes, reconstituted in room temperature water for 2 hours, for a meatier sauce, optional

2 teaspoons Italian seasoning (I like Frontier Organics Pizza Seasoning), optional

1 teaspoon fennel seeds, optional

5-8 basil leaves, washed, checked for bugs, sliced in chiffonade

Extra-virgin olive oil, to taste (start with 1 tablespoon and add from there)

Unrefined sea salt or Celtic salt

Freshly ground pepper

In a food processor pulse medjool dates, vinegar, until paste forms. Add garlic, onion (if using), parsley, and pulse until ingredients are roughly chopped. Add fresh tomatoes and dried tomatoes, and pulse until desired consistency. We leave it chunky. Place in serving bowl, and stir in remaining ingredients, seasoning to taste. Serve over zucchini pasta, toss.

HJC’s Liquid Lunch: A Very Green Smoothie 

An easy lunch for two, or freeze and defrost second serving another day. Cleansing and detoxing, especially if you omit the almond/coconut butter. Unless you have a Vitamix or other high-powered blender, this won’t be perfectly smooth.

2-4 leaves Lacinato Kale or Collard Greens, chopped, or 1 cup loosely-packed spinach leaves (all must be washed, checked for bug infestations and preferably organic)

1 large organic cucumber, washed and sliced (if not organic, peel) or 1/2 large ripe cataloupe, peeled and diced or 1 1/2 cups cubed, ripe, fresh pineapple

2 rounded tablespoons or more raw almond (toasted almond butter is okay, but harder to digest) or coconut butter

1/2 teaspoon Earthrise spirulina powder, optional

1/2 teaspoon Pines wheatgrass powder, optional

Raw honey, agave, or maple syrup to taste, optional

Pulse greens in blender with enough water to make a smooth paste. Add remaining ingredients. Blend well, adding water as needed. Serve immediately. Serves two.

Tip: Chill ingredients before blending or add one ice cube if you prefer a cooler smoothie.

Tip: It seems counter-intuitive, but I think you’ll find that organic greens may actually be less infested than non-organic greens. Dedicated organic farmers with plenty of experience who rotate crops, and use natural pest fighting methods including netting can produce very clean leafy greens. The other day I bought a bunch of organic Lacinato kale and found no evidence of insects at all, however, this isn’t always the case.

HJC’s  Peach Pie for a Hot Kitchen

Filling

6-8 medium to large, sweet ripe peaches, organic if possible (yellow peaches not white work best in this recipe)

Cinnamon to taste

Wash peaches and slice. (Peel if they aren’t organic). Sprinkle lightly with cinnamon. Set aside.

Macaroon Crust

1 cup ground almonds (ground, sprouted almonds are good if you’ve got them)

6 medjool dates, pitted (check for bugs)

1 teaspoon pure almond extract, optional

Pulse crust ingredients until blended, then process on high until it forms a mass. Remove and press evenly into 8 inch square pan (easier to slice than a pie pan). Chill if you’ve got time. Arrange peaches on top of crust. Slice. Serves 4-6. Realistically serves 3.