12 Steps to Whole Foods

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