12 Steps to Whole Foods

Reaping a Gardener’s Rewards
Dinner Pancakes
Putting applesauce on top of this dish might sound strange, but it’s really good!
5 oz. (½ of a 10-oz. bag) spinach (or frozen, squeezed dry)
2 C zucchini, shredded
1 large potato, shredded
½ of an onion, finely chopped
½ C whole-wheat flour (or more if your batter is too thin)
½ tsp. sea salt
½ tsp. freshly ground pepper
½ tsp. nutmeg
4 eggs (organic, free-range), lightly beaten
1 Tbsp. coconut or olive oil
1 bottle 100% natural applesauce
Combine the eggs, flour, and spices in a mixing bowl. Add the vegetables and stir well. On a griddle, heat
coconut or olive oil on medium-high heat, then drop the batter by ¼ C onto the griddle. Flatten to form patties
and fry until golden brown. Turn and cook until second side is lightly brown. Serve topped with applesauce.
Other Recipes
Spinach-Strawberry Salad (page 64)
ZUCCHINI/SQUASH RECIPES
Squash Fritters
2 eggs (organic, free-range)
2 C grated zucchini or yellow squash
¼ C whole-wheat flour
2 Tbsp. coconut oil
1 tsp. mint or dill weed
2 Tbsp. finely crumbled feta or Parmesan cheese
sea salt and freshly ground pepper to taste
Beat the eggs, then combine them with all ingredients except the oil. Form the mixture into fritter patties and
fry them in hot coconut oil until browned on both sides. Serve hot.
152 12 Steps to Whole Foods
© Copyright Robyn Openshaw