Our gardens are exploding with beautiful zucchini and honestly, I don't have the time to type out all the recipes I've been up to with them. Today I'm sharing only a a couple of my favorites. Easy, delicious and so very tasty!
3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups brown demerara or cane sugar
2/3 cup coconut oil
2 teaspoons vanilla
3 cupsflour of choice. I use a blend of organic white and whole wheat.
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves (I used a drop of Clove essential oil from doTERRA)
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
Alternatives: Cranberry Bread: Omit zucchini, cinnamon, cloves and raisins. Stir in 1/2 cup milk and 2 teaspoons grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter. Bake 1 hour to 1 hour 10 minutes.
Pumpkin Bread: Substitute amount of roasted pumpkin with the zucchini in the recipe. (bake small pumpkins in the oven at 350 for 30 minutes, sprinkled with brown sugar, cinnamon and cloves. Add a half tsp of nutmeg to the mix as well.
Banana: 2-4 mashed bananas, no clove but switch out for nutmeg..
You don't even have to make it a bread or in a pan! Make muffins!
This is a family favorite!
1-3 zucchinis washed and shredded
2 large potatoes (4-6 smaller) of your choice (red are nice but use what you’ve got!) shredded
1 small sweet potato shredded
1 well chopped or shredded onion
3-6 pressed or minced garlic cloves
½ cup flour of choice, works with both a gluten-free blend and regular or organic flours.
generous pinch of Celtic Sea salt or whatever you have
I add about a half tsp of cracked pepper and a quarter tsp of Hungarian Paprika.
Heat a pan of oil to a medium heat for frying. I use cast iron and for frying I use organic coconut oil and organic sunflower oil.
Mix your ingredients well with a wooden spoon making sure it is well blended. If you find it too thin, gradually blend a tablespoon of flour but don’t overdo it.
Drop spoons of batter into your oil and fry about 5 minutes a side. Check as stoves temperatures vary and so does cookware.
Get a large cookie sheet or plate and cover with paper towels to drain.
Serve it with a full fat sour cream (stay away from no-fat/low-fat! It’s chemical nightmare!)
Oh and for those of us who enjoy things a little spicy, add some hot sauce to your dipping repertoire! So good!
Fresh Veggie Dip
1 cup sour cream
1 cup plain yogurt
1 finely chopped can of water chestnuts
I tbsp of fresh chopped chives
1 clove of crushed garlic
1 chopped green onion
small handful of radish sprouts finely chopped
I tbsp. fresh dill weed
1/8 tsp cracked pepper
1/8 tsp Hungarian paprika
1/8 tsp celery seed
¼ tsp onion powder
1 pinch of Celtic sea salt
Mix and let sit in the fridge at least 2 hours for the flavours to combine. It’s delicious and you know exactly what’s in it.
Fried Zucchini Medallions
This is an extra that is ridiculously easy and can also be served with the Veggie Dip.
1-2 medium sized zucchinis sliced into medallions
1 cup flour
1 pinch Celtic Sea Salt
1 pinch onion powder
1 pinch Hungarian paprika
1 pinch garlic powder
1 pinch chili powder
2 pinches italian herbs
a tablespoon of Parmesan cheese if you like
Enough water to make into a batter just a bit thicker than pancake mix.
You do remember I rarely measure things, yes? Trust yourself, you can do this. If you make it too thin, add a little flour gradually until you get it right!
Coat your medallions in flour, dip in batter, drop into hot oil that you've warmed on your stove (or deep-fry I suppose) and turn when bottom is browned. When the other side is ready, drain on newspaper or paper towels, let cool a bit and serve with sour cream or the above fresh veggie dip!
Recipes are going to vary from meals to medicines. It's all about healing from the inside out because we truly are what we eat. What's the point? Well, gardening and foraging for your own foods, shopping local and no processed garbage or pharmaceuticals for what ails you? I think that's enough of point, don't you?
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