October 17, 2013

End of Summer Succotash. {Recipe}

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}

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Hayley Hobson  |  Contribution: 7,880