Okay.... I am late to the game with July's recipes BUT these ones are totally worth the wait!

This months seasonal foods are peaches and blueberries!! Here in Spokane, we are so lucky to have Greenbluff so close. Picking my own fruit is like a novelty because we never had anything like that in Denver where I grew up. So, I LOVE going to pick my own fruit. One of the best parts is that they actually tell you to eat while you pick... for free! UMM yes please!!!

Before I dive into the recipes, let me tell you about these gifts from God!

Peaches:

Just like with all the fruits and vegetables that I have posted about, peaches help prevent chronic diseases which can be a blanket statement for all fruits and vegetables. These little gems are high in vitamin C which helps with collagen formation. So all you thinking about taking a collagen supplement- my advice to you is to eat your vitamin C, and your body will build its own collagen. Peaches also have vitamin A and beta-carotene to help your vision and skin!!

Blueberries:

Blueberries are like a staple child for fighting inflammation. They have a low glycemic index score and a bunch of antioxidants which help them be a strong shield against inflammation. Blueberries also contain calcium for you bone health... so thats cool too!

Now to the yummy part!! This month I picked Salmon Burgers with Peach Salsa and a Corn and Blueberry Salad on the side.

A few notes about these recipes:

• I used canned salmon which is not the most appealing when you open it up. But, we have a hard time justifying putting a nice fillet of salmon in a food processor. Canned salmon is also cheaper, and contains a good amount of calcium because the bones are still in the fish. Here is my tip: take it out of the can and try and think about anything else except the fish. Peel off the skin and move on!

• If you are using canned or non-canned salmon, look for wild salmon, not farm raised.

• Each portion of this recipe calls for jalapeno, onion, and cilantro- chop all of it at once and separate it into the different parts of the meal. (2 jalapenos, 1 cup cilantro, 1 large red onion).

• If you are like me and have skin that can't stand jalapeno, use medical gloves while you handle the jalapeno. If you don't have any, use the inside of a produce bag.

Salmon Burgers with Peach Salsa

Ingredients: 

• 1 lb salmon (we used 2 cans canned salmon)

• 1 TBSP chili powder

• 1 tsp cumin

• 1 tsp salt

• 1/4 tsp cayenne

• 1/4 cup red onion, chopped

• 1/2 red bell pepper, chopped

• 1/2 jalapeno, chopped

• 1/4 cup cilantro, chopped

• 1/3 cup cooked quinoa

• 1 TBSP lime juice

• 1 egg

• 1 TBSP Ghee/avocado oil

For the Peach Salsa

• 3 large peaches, chopped

• 1/4 cup red onion, chopped

• 1 clove garlic, minced

• 1 jalapeno, chopped

• 1/4 cup cilantro, chopped

• 1 TBSP lime juice

• dash of salt and pepper

How to:

1. Place 1/4 cup quinoa in a saucepan with 1/2 cup water. Bring to a boil and cover and reduce heat and cook until cooked through.

2. If you are using a salmon fillet, put it in the food processor and pulse until it resembles ground meat. If you are using canned salmon, place it in a bowl and mix it up until it has flaked apart.

3. Add 1 TBSP chili powder, 1 tsp cumin, 1 tsp salt, 1/4 tsp cayenne, 1/4 cup onion, 1/2 bell pepper, 1/2 jalapeno, 1/4 cup cilantro, 1/3 cup cooked quinoa, 1 TBSP lime juice, and 1 egg.

4. Mix together and form into patties. It may be easier to place the patties in the refrigerator for a while to allow to bind.

5. Meanwhile, combine the peaches, 1/4 cup onion, 1 clove garlic, 1 jalapeno, 1/4 cup cilantro, and 1 TBSP lime juice and salt and pepper in a bowl and set aside.

6. When ready to cook, place 1/2 TBSP Ghee/avocado oil in a saute pan. Place patties in the pan and cook 3-4 minutes on each side. You will likely work in 2 waves. If so, add more Ghee/avocado oil to prevent sticking.

Corn and Blueberry Salad

Ingredients:

• 3 ears of corn

• 1 cup blueberries

• 1 small cucumber, sliced

• 1/4 cup onion, chopped

• 1/4 cup cilantro, chopped

• 1/2 jalapeno

• 2 TBSP lime juice

• 2 TBSP olive oil

• 1/2 tsp cumin

• 1/2 tsp salt

How to:

1. Bring water to a boil. Cook corn for 8-10 minutes. When it is cool, cut the corn off the cobb.

2. Combine the corn with 1 cup blueberries, 1 small cucumber, 1/4 cup chopped onion, 1/4 cup chopped cilantro, 1/2 chopped, jalapeno, 2 TBSP lime juice, 2 TBSP olive oil, 1/2 tsp cumin, 1/2 tsp salt.

3. Mix to combine and enjoy!!