12 Steps to Whole Foods
Reaping a Gardener’s Rewards Rainbow Salad 2 medium zucchini (about 1 lb. total), diced 2 large yellow squash (about 1 lb. total), diced 6 Roma tomatoes, chopped (or 4 regular tomatoes, liquid drained) ½ C kalamata or green olives, drained and chopped ½ C sun-dried tomatoes (bottled, drained, and finely chopped) ½ of a red onion, chopped ½ C apple cider vinegar ¼ C extra virgin olive oil 2 tsp. dried (or ¼ C fresh) basil, chopped 1 tsp. oregano ½ tsp. freshly ground pepper 2 Tbsp. flax seeds, freshly ground Toss all ingredients well and serve. 154 12 Steps to Whole Foods © Copyright Robyn Openshaw
Reaping a Gardener’s Rewards Vanilla Pudding Steam and purée the squash when the kids aren’t looking. They’ll never know. My four kids, including the one who gags on squash, all gave this pudding, served warm, thumbs up. 3-4 small yellow squash, chopped (about 5 C raw) 3 C water 1 Tbsp. Agar powder (page 338) 2 Tbsp. arrowroot powder ½ tsp. sea salt 1 egg yolk (organic, free-range) or 1 Tbsp. lecithin 2 Tbsp. ghee* ½ C maple syrup (or raw, organic agave with 1 tsp. maple flavoring) 1 Tbsp. vanilla extract * Ghee is clarified butter from India. You can buy it in health food or Indian-cuisine stores. Or, I melt butter on the stove and barely simmer it on low for about 10 min. to eliminate the water. Some nutrition experts claim ghee converts to a short-chain fatty acid in the gut that regulates intestinal flora and promotes colon health. Chop and steam squash for 10 min. Dissolve agar and arrowroot in 2 C of water in saucepan and cook over low heat until thickened. Add the salt, egg yolk, maple syrup, ghee, and remaining water. Simmer 10-15 min. Cool 30 min., then blend with the squash in a high-powered blender, adding vanilla, until smooth. Serve warm. If you refrigerate leftovers, the pudding will become gelatinous. To use leftovers, heat pudding and then reblend in a high-powered blender until smooth and creamy. Other Recipes Chocolate Walnut Muffins (2) (page 307) Peanut Butter Cookies (1) (page 309) © Copyright Robyn Openshaw 12 Steps to Whole Foods 155
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Reaping a Gardener’s Rewards<br />
Vanilla Pudding<br />
Steam and purée the squash when the kids aren’t looking. They’ll never know. My four kids, including the one<br />
who gags on squash, all gave this pudding, served warm, thumbs up.<br />
3-4 small yellow squash, chopped (about 5 C raw)<br />
3 C water<br />
1 Tbsp. Agar powder (page 338)<br />
2 Tbsp. arrowroot powder<br />
½ tsp. sea salt<br />
1 egg yolk (organic, free-range) or 1 Tbsp. lecithin<br />
2 Tbsp. ghee*<br />
½ C maple syrup (or raw, organic agave with 1 tsp. maple flavoring)<br />
1 Tbsp. vanilla extract<br />
* Ghee is clarified butter from India. You can buy it in health food or Indian-cuisine s<strong>to</strong>res. Or, I melt butter on<br />
the s<strong>to</strong>ve and barely simmer it on low for about 10 min. <strong>to</strong> eliminate the water. Some nutrition experts claim<br />
ghee converts <strong>to</strong> a short-chain fatty acid in the gut that regulates intestinal flora and promotes colon health.<br />
Chop and steam squash for 10 min. Dissolve agar and arrowroot in 2 C of water in saucepan and cook over low<br />
heat until thickened. Add the salt, egg yolk, maple syrup, ghee, and remaining water. Simmer 10-15 min. Cool<br />
30 min., then blend with the squash in a high-powered blender, adding vanilla, until smooth. Serve warm.<br />
If you refrigerate lef<strong>to</strong>vers, the pudding will become gelatinous. To use lef<strong>to</strong>vers, heat pudding and then<br />
reblend in a high-powered blender until smooth and creamy.<br />
Other Recipes<br />
Chocolate Walnut Muffins (2) (page 307)<br />
Peanut Butter Cookies (1) (page 309)<br />
© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 155