All of my novels have a food angle to them. The1940s, historical Sanctuary Point mystery series presents families sitting down at the dinner table enjoying hearty meat and potatoes fare…not to mention the strudel, cake, and cookies. This depicts how people ate in that era.
My contemporary novel, HARMFUL INTENT, and my first indie endeavor, features a heroine who likes to eat. While Veronica “Ronnie” Ingels, PI, is fit and trim, she can hold her own at the table and what she eats isn’t necessarily healthy. However, in the course of the investigation she takes an organic cooking class and is surprised by how tasty the meal is. The next time the reader sees Ronnie, she’s sleuthing away in the second book of the series, DEADLY DESIGNS (coming out at the end of the year)…and she’s had a change of culinary lifestyle. She’s taken a few health-conscious cooking classes. Her diet has changed and she now knows her way around the kitchen.
Although this recipe for Summer Garden “Cerviche” isn’t written about in either novel, it’s wonderful for adding vegetables and fruit to the diet. Vegetables and fruit are essential in fighting the battle of the bulge as well as fostering all over health.
Feeds 2-3 people (can easily be doubled)
1/8 C virgin olive oil
1 juice of one lemon with some pulp, remove seeds
1/4 C red onion, coarsely chopped
1 ear of corn, shelled
1/2 cucumber, seeded, and cut into small bite size pieces
1 banana pepper, cut in half, seeded, and cut into small bite size pieces
1/3+ C of mango and papaya chunks, removed from a can or jar of Dole Tropical Fruit
3 Tbps of juice from Dole Tropical Fruit
4-5 small fresh basil leave, cut into slivers
salt and pepper to taste
Ceviche has heat. See note at bottom.
Combine all the fruit and vegetable ingredients and the slivered basil leaves in a glass bowl.
In another small bowl whisk together the olive oil, lemon juice with some pulp, 3 Tbsp juice from Dole Tropical Fruit, and the salt and pepper. Pour over the vegetables and fruit mixture. Gently fold in and cover with plastic wrap. Refrigerate for 2 hours.
Heat note: There are several ways to add heat. If you seed and slice 1 jalapeno pepper into slivers and marinade it with the vegetables and fruit for the entire 2 hours, there will be a great deal of heat. The slivered jalapeno can be mixed through right before serving for less heat. Or you can place a gourmet bottle of your favorite hot sauce on the table and heat can be added individually according to taste.
Chill a footed desert glass (or a martini glass, or margarita glass). Remove vegetables and fruit with a slotted spoon, draining well, and place into serving glasses. Serve cold.
Fitness Tip: increase walking. Take a stroll in the evening after you’ve digested your dinner. Walk you dog.
Note: Make sure you’re well hydrated. Take a bottle of water along for the walk.
It’s always advised for individuals to consult their doctor before going on any diet or exercise routine, and before making lifestyle changes.