blueberry zucchini bread

two summer gems baked into one moist and delicious treat!

blueberry zucchini bread
adapted from allrecipes

ingredients

3 C flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 T cinnamon
3 pastured eggs
1/2 C coconut oil
1/2 C applesauce (unsweetened)
1 C sugar
1 C brown sugar
1 T vanilla extract
2-3 C grated zucchini
1 pint blueberries

method

• grease and flour pans*, and preheat oven to 350°.

• sift flour, salt, baking soda, powder and cinnamon in a bowl.

• beat eggs, oil, applesauce, sugar and vanilla together in another bowl.

• add sifted ingredients to the creamed mixture and beat until mixed.

• fold in zucchini and mix well. gently fold in blueberries.

• pour batter into prepared pans and bake for 50 to 70 minutes or until tester inserted in the center comes out clean.

* this recipe made one 8x4 loaf and 12 cupcakes. the cupcakes were done in about 25 minutes. you could also make 2 8x4 loaves or 4 mini loaves.

zucchini bread recipe

yields 2 loaves

ingredients

3 C unbleached flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder 
3 tsp ground cinnamon
3 pastured eggs
1/2 C coconut oil
1/2 C unsweetened apple sauce
1 C sugar
1 C brown sugar
3 tsp vanilla extract
2 1/2 C grated zucchini
1 C chopped walnuts (optional)

method

grease and flour two 8x4 inch pans. preheat oven to 350°. 

sift flour, salt, baking soda, powder and cinnamon in a bowl.

beat eggs, oil, applesauce, sugar and vanilla together in another bowl.

add sifted ingredients to the creamed mixture and beat well.

fold in zucchini and walnuts. pour batter into prepared pans.

bake for 50 to 70 minutes or until tester inserted in the center comes out clean.


enjoy!=)


*recipe adapted from mom's zucchini bread with mommy from seattle's modifications

csa week two

muth family farm's organic csa week 2: swiss chard, fennel, curled kale, purslane, savoy cabbage, bok choy, lettuce, scallions, eight-ball squash and zucchini

for lunch i made a smoothie with purslane. purslane contains more omega-3's than any other leafy vegetable plant. i like the flavor it adds to my smoothies and it's something different from the usual greens. 

with the savoy cabbage, or curly cabbage as i like to call it, i whipped up philip mccluskey's simple herb cole slaw. usually i make it with basil and cilantro but this time i tried my homegrown garlic, dill and caraway seeds.

i'm about ankle-deep in zucchini - not quite knee-deep or up-to-my-elbows -  yet!  last week i made fried "zucchini parmesan-less' and pizza with zucchini sliced length-wise as the base. both were scrumptious. 

 zucchini pizza with walnut "sausage"

following a suggestion from my blogging buddy kt, i tried raw squash blossoms stuffed with my cashew cheese. though they were very tasty, i don't think i'll be making them again. there were too many ants and ladybugs living in the blossoms that had to be relocated, so i'll stick to just eating the fruit.=)

for dinner i decided to make a veggie burger with zucchini, similar to "beet this burger". zucchini took the place of the cooked oats. it was very good, though there was quite a bit of chopping and shredding. the recipe was doubled to make eight patties, and six were frozen for three other meals, which made the labor worth it.=)

pre-cooked patty

looks a little like raw meat, doesn't it?!

today's blossoms and harvest

first zucchini and canary melon blooms of the season=)

    mustard greens and kale

    lettuce, peas and purple plum radish

    today's lunch: mustard greens, kale, and kidney beans in a curry cream sauce

on the menu for tonight: garden salad and veggie burritos

today's eats

for lunch i threw together a really yummy salad of cooked chick peas, artichoke hearts and sun-dried tomatoes over spiralized zucchini ribbons with olive oil, hemp seeds and black pepper. (breakfast was coffee and raisins, and no, i wasn't trying to make myself go number two!=)

as a mid-afternoon snack, i enjoyed one of my favorite green smoothies: banana, strawberry, apple, lemon, kale and chia seeds.

this evening i made raw meals for the rest of our busy week - lasagna, eggplant caponata and pizza. the pizza we had tonight was made using leftover ingredients from the lasagna, which was pretty convenient. i stored the lasagna in four ramekins so we can get two easy dinners out of it.

raw eggplant caponota minus olives, capers and celery, but still yummy!

mushroom and "sausage" pizza

pesto, cashew cheese, raw tomato sauce and spinach

a local supermarket was going out of business and i decided to stop in just to see what they had. they must have known i was coming because they saved one big container of the most delicious, soft medjool dates, marked seventy percent off! john and i stuffed some with walnuts and pecans for a sweet bedtime snack. yum!=)

what did you have for your bedtime snack?=)

stuffed zucchini and nectarine cobbler

muth family farm's organic csa week 9: kale, chard, romaine, watermelon, fennel (woohoo!), green onions, eggplant, golden squash, zucchini, jalapeno, sweet peppers, heirloom tomatoes, white onion, white pepper, cucumber, blackberries and raspberries

the zucchini didn't have to go into our basket, and we were encouraged to take as many as we wanted. i could always make more zucchini chips, but i stood there thinking, 'how could i use these for dinner tonight?'. enter bernadette.

bernadette says something like, "oh i love when they're big like that" and i resist the urge to yell out "that's what she said!".=) she begins explaining to one of the workers that she stuffs and bakes the larger zucchini. my ears perk right up and i butt join right into that conversation!

bernadette says she simply scoops out the centers and makes a stuffing made of chopped onions, tomatoes and italian seasonings, which goes in the hollowed out centers.

raw

like zucchini boats! she bakes them for her family with a rice-based cheese and describes them as being like pizza! genius!

baked

herb stuffed zucchini with fennel

1 large zucchini

1 C. diced tomato

1/4 C. diced onion

3/4 C. chopped fennel

1 T. balsamic vinegar

1-2 garlic cloves

1 tsp. oregano

1 tsp. rosemary

few basil leaves, chopped

drizzle olive oil

salt and pepper to taste

slice zucchini vertically and hollow out the center (a teaspoon does the trick). chop the center and add all ingredients to a large bowl. mix well, adding olive oil to your liking. pack stuffing into centers.

enjoy raw, dehydrated a few hours at 115°, or baked for about 20 minutes at 400°.

for a cheesy flavor and added protein, top with gina's hempasan.

•

so bernadette introduces herself and says she eats a lot of raw food (figured - she had the glow). she tells me of a website  (i forget the name) with a recipe for a raw peach cobbler made with peaches and mangoes. tell me more!

bern says she blends some of the fruit with dates to make a sauce, then pours it on the sliced peaches. she tops it off with walnuts and raves that it tastes just as good as cooked cobbler. just to be sure, i had to try it for myself... *wink*

and she wasn't kidding! fresh out of peaches, i substituted nectarines, as any fruit would taste amazing, i'm sure. mmmmMMM! when are you making this!?=)

community nectarine cobbler
(serves 2)

2 nectarines, sliced thin

sauce:
1 ripe mango
1 medjool date
pinch of salt
1/4 inch piece of vanilla bean, or 1/4 tsp vanilla extract
juice of 1/4 lemon

blend all sauce ingredients until smooth. pour over sliced nectarines.

topping:
1/4 C. walnuts
1/4 C. pecans
1 medjool date
1/4 tsp. cinnamon
pinch of salt
drizzle of maple syrup

in a food processor, blend all topping ingredients until crumbles form. sprinkle on nectarines and enjoy!

•

if you're reading, thanks bernadette!!!

eating fresh and local

nothing beats the taste of fresh, local produce. with the growing season upon us, i thought i'd bring forth a produce discussion. please answer the questions in the comments. i'd love to hear from you!


1) what is your favorite local fruit or veggie?

for me it's difficult to pick just one. (i do live in the garden state!=) jersey peaches and tomatoes are delicious, as well as sweet jersey corn.

jersey's local strawberries and blueberries are also quite tasty and abundant this time of year. i like to take advantage of  pick-your-own opportunities and stock up.

strawberries and blueberries with crunchy dried buckwheat

last year john came along to help pick strawberries, and this time little lainie loo kept me company by singing and dancing in the fields. =)

we picked 8 pounds of strawberries, which we used for snacking, ice cream, dried snacks, and rhubarb crumble! the rest were frozen for smoothies, and evergreen from the happy raw kitchen has inspired me to save some for strawberry jelly and raw cream cheese sandwiches. mmm!

2) do you grow any fruits or vegetables? if so, what's your favorite thing to grow? if not, what would you like to grow?

last year i was in love with my lettuce plants (maybe because i'm part rabbit, as my mom says=). this year i'm loving my zucchini! there's one to pick almost every other day, and zucchini can be used so many different ways in cooking and uncooking.

with half of one zuke, a measly little carrot, some sweet peas and cilantro, i was able to spiralize myself a lovely little meal. it doesn't get any more fresh and local than the backyard!

this zucchini pasta was served over an avocado "cream" sauce.

topped with some nut parmesan (almonds and nutritional yeast) - delicious!

next year i'd like to grow yellow squash to go with my purple beans.

 
i'd also like to plant some blueberry and raspberry bushes this fall. if i lived in the right location, i'd LOVE to grow avocados, coconut, lemons, oranges, bananas, and grapes.


3) what is your favorite way to use zucchini? do you have any unique zucchini recipes to share?

summer finds many up to their elbows in zucchini. i'm amazed at the different ways folks cook with them! when i first heard of zucchini brownies i thought, "now that is just wrong. mixing zucchini with chocolate? what are these people smoking?! (and where can i get some? hehe)"

but i'm so happy i gave them a try, as john and our neighbors rave about them!

these gluten-free zucchini cupcakes were a hit at a child's birthday party last summer. the gluten-free children loved them and were really excited to be able to enjoy some sweet frosted goodness, which is usually off limits.=)

last year i made a lot of zucchini crab cakes. they were scrumptious and loved by vegans and non-vegans alike. if frying wasn't such a mess, i'd make these zucchini zips more often.

... but my favorite way to enjoy zucchini is raw - simply sliced with sun-dried tomatoes, basil, olive oil, salt and pepper.

another favorite is carmella's raw lasagna magnifica made with zucchini noodles, warmed in the dehydrator. doesn't this lasagna look baked?

4) do you buy organic produce? are there fruits and veggies you will only eat organic? do you avoid the dirty dozen?

as long as the price is reasonable, i will buy organic. if i need to buy conventional to stay within my budget, i do. to be honest, i sometimes buy non-organic produce found on the dirty dozen list, like local strawberries, blueberries, apples, and bell peppers.

(i'm still wondering why we even allow non-organic and gmo foods in our stores, but it's become quite evident that profit and control reigns over health and wellness in our system.)

anywho, vegan dietitian did a wonderful post on saving money on produce. you can also read my tips in the comments. if you have tips to share, please do!

5) what is your favorite summer meal to prepare using fresh ingredients?

last summer i loved making quinoa salads, especially mango, cucumber, corn, red pepper and mint from the garden. i also enjoyed lots of mint tea...

and minty watermelon soup. no words to describe this one. maybe fresh fruity heaven in a bowl?=)

i have a feeling this one is going to be the summer of soup, as raw soup is so refreshing, easy to prepare, and a great way to use the summer's bounty. the possibilities for flavor combinations are endless, and they need not be made in a fancy blender - any old blender will do.

(some say they don't care for raw soups. i say give them a try in the summer! if texture is an issue try adding something to chew like chopped veggies or wakame. if temperature is the problem, you can heat your soup lightly while stirring to preserve the enzymes - although, you may come to appreciate cool soup in the summer heat!)

southern belles of london soup

from 

the raw food salad bar

this red pepper-based soup is AMAZING. it made me want to get out of my seat and dance - maybe that's why philip named it after a song.=) cilantro and chopped yellow squash were added, as i like something to chew in my soups.

you may remember southern belles of london soup featured at sweetly raw. philip is heathy's sweetie pie, and i was the lucky winner of his new ebook, the raw food salad bar by being the first to submit an entry for her raw ice cream cake challenge!

full of quick creative ways to use fresh local produce, philip's the raw food salad bar is the essential book for summer. (who wants to spend a lot of time in the kitchen during the summer? not me!) it's also a must-have for the raw foodist looking for a break from the dehydrator.

the visuals and recipes are so stunning and inspiring that i want to purchase the ebook for one of my readers. i contacted philip and he said he'd like to offer one as well, sooo... 

... i will be giving away 

*two*

the raw food salad bar ebooks 

 to kick off the summer of soup (and salads=)!

stay tuned for my first spectacular summer giveaway, and until then, enjoy those local fruits and veggies!=)

edit: nelly is hosting a giveaway of two ani's raw food essentials cookbooks. deadline is tuesday, june 29th.

zucchini pasta with gina's hemp-esan

feeling much better today, i made a yummy pasta dish for an early dinner.

zucchini pasta tossed with garlic and olive oil is always so tasty and easy to make. it seems to be my go-to meal when i don't have much fresh produce on hand.

i enjoy the simplicity of the ingredients, but the addition of gina's hemp-esan and a drizzle of lemon juice brings the flavors to a whole new level!

to make this delicious and nutritious dish, you will need a spiral slicer, which can be purchased online for around 25 dollars.

simply spiralize one zucchini, then add veggies of choice, chopped garlic, a drizzle of olive oil, a sprinkle of salt and pepper, and you've got an amazing meal in minutes!

for gina's hemp-esan, just process 3 tablespoons hemp seeds with 1 tablespoon nutritional yeast and a pinch of salt if you'd like. how easy is that?!

to those who don't care for zucchini pasta, i highly recommend trying it with gina's hemp-asan. i have to admit, i was getting a bit sick of zucchini pasta, but now i can't wait to make it again!=)

cooking with 'chini

i shredded three very large zucchini (as well as my knuckle) today to make a delicious dinner and dessert.

zucchini zips
to make, follow recipe for zucchini crab cakes. roll batter into small balls and flatten. coat with bread crumbs (i like panko but any will do) and fry or bake on oiled baking sheet at 400°, 15-20 minutes on each side (or until golden brown).

zucchini brownies
these were scrumptious - so rich and chewy. you can find the recipe here.
(i used coconut oil and topped with coconut flakes)

zucchini "crab" cakes

makes about 10

you will need:

around 4 C grated zucchini ( about 3 nice-sized zucchini)
2 eggs or egg replacers
3 T butter or Earth Balance vegan butter, melted
2 1/2 C Panko japanese bread crumbs and 3 T for coating
1/2 C unbleached all-purpose flour and 2 T for coating
3-4 tsp Old Bay Seasoning (or to taste)
few T olive oil for frying

how to make these delicious little monsters:

Wash zucchini and shred using the larger side of a cheese grater (when using organic, I like to leave the skin on). Drain in a colander for at least 20 minutes. It's important you get most of the moisture out or else they will have a mushy texture. Occasionally press onto shredded zucchini using a potato smasher or a spatula. Right before you're ready to mix the ingredients, press about two paper towels onto the zucchini. By now it will look like you have about half of what you started with.

In a large bowl, combine zucchini, egg and butter. Stir in bread crumbs, flour and seasoning. Mix well.

Shape mixture into patties. Dredge in 2 T flour mixed with 3 T bread crumbs, or more.

In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides. Be very gentle when flipping them because they will fall apart if you're too rough.

Serve on your favorite whole grain roll (but watch out for high fructose syrup in the ingredients- thank you ang and darryl for pointing that out to me!) Tastes really yummy with cocktail sauce. Extra patties can be frozen to be reheated later for a quick meal.

You will be amazed at how delicious these are!