spreads and pickles and a little something sweet, and you’ve got all you need to create a memorable meal outdoors.” Robyn Lindars, of Fort Myers,


Florida, author T e Healthy Electric Smoker Cookbook: 100 Recipes with All-Natural Ingredients and Fewer Carbs, says, “I love grilled veggies paired with goat cheese and fresh herbs on French or Italian bread. You can add capicola or just stick to veggies for tasty sandwiches that do well in a cooler.”


Great Grilling Grilling “adds a ton of fl avor to food without needing to add additional fat or calories. Cooking over fi re is also the oldest method of cooking,” says Lindars. Happily, the health risks associated with barbequing meat over hot coals can be reduced by using fl avorful marinades or opting to go vegan. Reducing temperature decreases


carcinogenic compounds associated with grilling meats and can be best accom- plished by waiting until charcoal turns to embers or turning the gas grill down a notch or two. Grilling further from the fl ame on an elevated rack is also a good option. Citrusy or balsamic vinegar-based marinades naturally minimize toxic poten- tial by reducing the formation of unhealthy compounds, studies show. “You are what you eat and what you


eat was eating. Opt for the highest-quality protein possible—grass-fed beef, or- ganic, humanely raised protein,” suggests Lindars. “Make your own marinades and rubs to avoid ingredients like soybean oil and corn syrup. You can easily make your own with simple ingredients like olive oil, fresh herbs, vinegars, sea salt and spices. Fresh rosemary, lemon zest, juice, sea salt, pepper and garlic with a splash of olive oil makes for an amazing marinade, and can even be paired with grass-fed butter to put on chicken. A basic rub of smoked paprika, sea salt, fresh ground pepper and dash of garlic powder is great on just about anything.”


Marlaina Donato is the author of several books and a recording artist. Connect at AutumnEmbersMusic.com.


Recipes for Outdoor Feasts


Fire-Roasted Gazpacho


3 lb small-to medium-size tomatoes, possibly a mixture of San Marzano and Campari tomatoes (T e smaller tomatoes will get more exposure to the grill)


2 large cucumbers 1 poblano pepper 1 head of garlic 8 oz mini-bell peppers 2 tsp white wine vinegar 1 cup water (or more) Dash olive oil 1 Tbsp sea salt (preferably bourbon barrel smoked sea salt)


1 Tbsp black pepper (preferably bourbon barrel smoked pepper)


1 tsp sugar 1 large bunch basil 1 ripe avocado, diced


Preheat a charcoal grill for medium direct heat—about 350° F. (Gas works, but will not produce as much smokiness as charcoal.)


Prepare the veggies to go on the grill: wash everything and slice the cucumbers into thin lengthwise pieces; put the garlic cloves onto skewers.


Grill the tomatoes, cucumbers, peppers, garlic and poblano pepper until char marks form on all sides.


Remove the veggies and place in a big pot. Add water.


With an immersion blender, mix every- thing together until uniform in consistency.


Add the olive oil, vinegar, salt and pepper to taste; more water for a thinner consis- tency; and the basil at the end with one last blend with the immersion blender.


Chill at least 3 hours before serving so the fl avors have time to meld together.


Garnish with diced avocado and fresh basil.


Recipe and photo courtesy of Robyn Lindars, GrillGirl.com.


New Twists on Old Favorites


Brew up delicious and colorful herbal teas for gourmet lemonades. Try hibis- cus, lemongrass, lavender or fresh ginger tea, adding fresh organic lemon juice and a sweetener of choice.


In a blender, whip up unsweetened plant-based milk (almond, coconut or cashew) with a ripe banana, a small handful of dates and a splash of vanilla extract, and pour into popsicle molds.


Combine peanut, almond, sunfl ower or soy butter with cocoa or carob powder, a tablespoon of plant-based hazelnut creamer and a pinch of salt. Roll into balls and then add sesame, chia seeds, cinnamon, coconut sugar or chopped dates.


Natural Awakenings recommends using organic, non-GMO (genetically modifi ed) and non-bromated ingredients whenever possible.


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