End of Summer Succotash. {Recipe}

Via on Oct 17, 2013

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I love and live for vegetables.

Not just because I am vegan.

I crave the taste and this end of summer succotash is one of my personal faves.

It has a little bit of everything that I love and the flavors are delicious.

Here’s what you need:

  • 1 1/2 cups shelled lima beans
  • 5 squash blossoms
  • 1 small spring onion, diced
  • 2 avocados
  • 2 cups zucchini, quartered and sliced
  • 1 cup freshly shucked corn kernels
  • 1 cup grape tomatoes, halved
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped chives
  • 1 drop of Basil essential oil
  • 1 tsp lemon juice
  • 2 drops of Lemon essential oil
  • 2 drops of Cilantro essential oil
  • Himalayan sea salt and black pepper to taste

Here’s what you have to do:

Grill all veggies lightly.

Toss them in 1 tsbp of coconut oil mixed with essential oils and lemon juice.

Serve and Enjoy!

P.S.  I use essential oils in my recipes because they have many therapeutic benefits and help improve your overall health.

Check it out:

Lemon essential oil is cleansing, help with detoxification, purification, immune support and the aids the lymphatic system. It’s also a mood elevator.

Cilantro essential oil targets cardiovascular and digestive issues such as: cell reconstruction, chelates minerals, improved circulation, kidney and liver support, pain relief, and anti-aging.

Basil essential oil: targets alertness, depression, inflammation, kidney issues, and muscle soreness/spasms.

I have just given you one of my favorite vegan meals. How do you like your succotash? I’d love to hear from you. Please leave your comments in the box below.

And if you know a friend who may enjoy this recipe, please share it on FB, Tweet it or Pin it!

XO, Hayley

 

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Ed: Sara Crolick

{Photo: via Food 52}

About Hayley Hobson

Hayley Hobson is an author, speaker, business coach, yogi, Pilates and holistic nutritional expert based in Boulder, CO. Hayley creates lifestyle transformations by coaching her clients to strengthen, nourish and evolve through the cycles and shifts in life. Combining cutting edge understanding in all three disciplines due to years of anatomical study and dietary theory, Hayley’s approach leverages their blended benefits and results. Her unique and intelligent style promotes strengthening while softening–empowering her client’s to heal not only their physical bodies, but their hearts and minds as well. Hayley studied at the Institute for Integrative Nutrition, continues her studies with David Wolfe, raw food expert and is an essential oil expert in her own right. Her insights and articles can also be found on her blog, Mindbodygreen and Islaorganics. She has also been featured in Pilates Style magazine, Natural Health magazine and Triathlete Magazine. She has fun running and playing in the mountains with her husband, former world-ranked triathlete, Wes Hobson and their two beautiful daughters, Makenna and Madeline . To learn more about her nutritional courses, events she's hosting and custom programs go to hayleyhobson.com or follow her on Facebook or Twitter or Pinterest.

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One Response to “End of Summer Succotash. {Recipe}”

  1. Jessica says:

    Looks delicious, can't wait for summer so I can make this :)

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