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
Reaping a Gardener’s Rewards Zucchini Carpaccio This recipe is all raw except for the pistachio nuts, and it’s easy, unique, and gourmet. My two youngest children are zucchini haters and they thought they were eating cucumbers, it’s so good! 2 Tbsp. fresh lemon or lime juice ½ tsp. fine sea salt ¼ C virgin olive oil 1 large zucchini (1-1½ lbs.) 3 or more avocados ½ C pistachios, shells removed, chopped 4 sprigs lemon thyme, leaves and flowers only (not stems) Stir together the lemon juice, salt, and oil. Drizzle mixture over very thinly sliced zucchini layered with thinly sliced avocado on a platter or 9"x13" glass dish. Marinate 30 min. Sprinkle with chopped pistachios and lemon thyme leaves and flowers. Serve immediately or refrigerate until ready to serve. Zucchini Pitas 6-8 whole-wheat pita pockets 1 large zucchini (about 16" long), grated 1 large onion, grated 2 large tomatoes ½ C Parmesan cheese freshly ground pepper to taste ½ tsp. Original Himalayan Crystal Salt (OHCS) (page 339) Steam the zucchini and onion for 10 min. Add chopped tomatoes, Parmesan cheese, salt and pepper, and then toss. Fill pita pockets at the table and serve immediately. (Optionally, you can put the zucchini mixture on top of a whole pita, rather than try to fill it.) © Copyright Robyn Openshaw 12 Steps to Whole Foods 153
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Reaping a Gardener’s Rewards<br />
Zucchini Carpaccio<br />
This recipe is all raw except for the pistachio nuts, and it’s easy, unique, and gourmet. My two youngest<br />
children are zucchini haters and they thought they were eating cucumbers, it’s so good!<br />
2 Tbsp. fresh lemon or lime juice<br />
½ tsp. fine sea salt<br />
¼ C virgin olive oil<br />
1 large zucchini (1-1½ lbs.)<br />
3 or more avocados<br />
½ C pistachios, shells removed, chopped<br />
4 sprigs lemon thyme, leaves and flowers only (not stems)<br />
Stir <strong>to</strong>gether the lemon juice, salt, and oil. Drizzle mixture over very thinly sliced zucchini layered with thinly<br />
sliced avocado on a platter or 9"x13" glass dish. Marinate 30 min. Sprinkle with chopped pistachios and lemon<br />
thyme leaves and flowers. Serve immediately or refrigerate until ready <strong>to</strong> serve.<br />
Zucchini Pitas<br />
6-8 whole-wheat pita pockets<br />
1 large zucchini (about 16" long), grated<br />
1 large onion, grated<br />
2 large <strong>to</strong>ma<strong>to</strong>es<br />
½ C Parmesan cheese<br />
freshly ground pepper <strong>to</strong> taste<br />
½ tsp. Original Himalayan Crystal Salt (OHCS) (page 339)<br />
Steam the zucchini and onion for 10 min. Add chopped <strong>to</strong>ma<strong>to</strong>es, Parmesan cheese, salt and pepper, and then<br />
<strong>to</strong>ss. Fill pita pockets at the table and serve immediately. (Optionally, you can put the zucchini mixture on <strong>to</strong>p<br />
of a whole pita, rather than try <strong>to</strong> fill it.)<br />
© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 153