Summer

Fueled by the books of Michael Pollan and Mark Bittman, among others, and by the recent release of films such as Food, Inc. and Food Fight, a lot of people are talking about food policy in the United States.

With so many people suffering from diabetes, we know that Americans have paid a price for the convenience of fast food. When the First Lady digs up part of the White House lawn to plant a garden, you know we're either at war or there's a problem with what American's are eating.

Knowing that consumers want a reliable, healthy food supply, corporations use phrases like "Organic," "Farm Fresh," "Healthy Choice" and "100% Natural" as marketing tools to keep processed foods in our pantries.

Access to fresh, affordable produce is essential to good health. Those of us who live in communities with farmers' markets are lucky. In our area, we have two great farmers' markets: the Santa Monica Farmers' Market and the Sunday Pacific Palisades Farmers' Market.

There is no place I’d rather be in the summer than the breathtaking coast of Maine...And nothing I’d rather eat, anytime of year, than Maine lobster.

But if you can’t get to Maine, here’s a way to experience the region’s magical flavors (and this year’s record setting lobster harvest) in a healthy and delicious way: Skinny Lobster Salad and Light Lobster Rolls.

Unlike the salads and rolls you’ll find at the ubiquitous lobster stands that dot the roadsides of Maine, this one has no mayonnaise…which lets the natural flavor of the sweet lobster come through and drastically cuts the calories and fat.

(On it’s own, lobster is a fairly low calorie and nutrition dense food…with just 145 calories, less than a gram of fat and 29 grams of protein per cup of cooked meat. Mayo? About 900 calories and 80 grams of fat per cup!)

Fresh corn on the cob just seems to be a summer tradition for most people. It’s so simple to do, but everyone I know seems to use a different method – grilled, steamed, boiled, microwaved.

When I was growing up, we picked fresh corn from the garden and it was thrown into a pot of boiling water, cooked briefly, stacked on a large platter, slathered with butter and placed in the center of the table.

It’s still my favorite method, although grilling is a close second. This recipe is pretty fool proof and brings out the natural sweetness of fresh corn.

"This was served at our wedding last year and always delights a crowd, hence the name. Not that we have anything against Billy Idol…. It is fruity, sweet, on the lighter side and can be made more like a cooler if you increase the juice.  Frozen fruit is key here as it keeps the drink cold and stops from becoming too mushy in the liquid. Frozen pre-cut fruit works fine or you can do it yourself."

1 bottle of white wine, something fruity like Chenin Blanc works well
1 cup frozen diced peaches
1 cup frozen diced mango
1 red delicious apple, cored and cubed
1 lemon, thinly sliced and seeds removed
8-12 ounces fruit nectar (anything like peach or passionfruit or guava works)

Mix the wine and nectar in a large container, add apples and refrigerate for at least one hour. When you’re ready to serve add the frozen fruit, give it a stir and serve over ice. Garnish each glass with a slice of lemon.

-- Recipe courtesy of MattBites.com