8/12/16

Raw Zucchini Noodles Salad



Raw Zucchini Noodles Salad
1 large zucchini cone #2
juice of 1 lemon and zest cone #1
4 tbsp. fresh basil
2-3 tbsp. extra virgin olive oil
pink himalayan salt and pepper
1 jar of sun dried tomatoes
Process veggies and toss and serve.

Japanese Cucumber Salad



Japanese Cucumber Salad
9 oz. cucumber (1 English cucumber or 4-5 Persian cucumbers)
3 tbsps coconut sugar or agave
1/2 cup rice vinegar (seasoned)
toasted sesame seeds (optional)
Pour the vinegar mixture over the cucumber slices. Toss the cucumber and dressing together.  Cover and
refrigerate for at least an hour. Sprinkle with sesame seeds and serve. Serves 4-6 as a side
dish.
 Add ins: Fresh basil and tomato

Crunchy Cucumber Tomato Salad




Crunchy Cucumber Tomato Salad
1 lb. cherry tomatoes, halved
1 large organic English cucumber, cone #3
1 medium organic green apple, diced cone #3
¼ cup red onion, diced cone #2
1 cup organic shelled and cooked edamame (I used frozen and thawed)
Juice of 1 lemon
1 clove garlic, minced
¼ cup extra virgin olive oil
2 tablespoons raw apple cider vinegar
⅓ cup fresh dill, chopped
⅓ cup fresh parsley, chopped
½ teaspoon sea salt, adjust to taste
Freshly ground black pepper, adjust to taste
Optional : Add in greens or shredded cabbage
Instructions: In a large mixing bowl, combine all ingredients and toss to coat all veggies in the olive oil and liquids. Taste test and adjust seasonings like sea salt to taste. Store in an airtight glass container and serve chilled or at room temperature. Keeps for 1 week.



Creamy Zucchini Coconut Soup






Creamy Zucchini Coconut Soup
3 large zucchini (or 5 small), chopped cone #3
½ medium red onion, chopped cone #2
2 cloves of garlic, minced cone #1
2 tablespoons avocado oil
1 can organic full fat coconut milk
2 cup vegetable stock – Water and bouillon cubes
Juice of 2 lemons
1 teaspoon sea salt
Freshly ground black pepper to taste
Instructions
In  5 qt pan add avo oil, onion, garlic, and zucchini. Cook until fragrant and tender, about 8-10 minutes. Add  ½ cup vegetable stock during use the rest for blending. In a high-speed blender, combine all remaining ingredients and blend until thick and smooth. Taste test to adjust for any seasonings or lemon juice and re-blend. 




GF Vegan Zucchini Bread



GF Zucchini Bread
3 cups gluten free flour – ½ sorghum ½ tapioca
1 teaspoon salt
3 teaspoon baking powder
3 teaspoons ground cinnamon
2 cups sugar coconut or agave
3 teaspoons vanilla extract
½ nut milk or water
3-4 cups grated zucchini
1 cup chopped walnuts
1 cup chocolate chips
Directions
Grease and flour bake and roast pan- Preheat oven to 325 degrees F . Mix all ingredients together. Except zucchini, nuts and chocolate chips- Mix well. Stir in zucchini and nuts, chocolate until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Electric Skillet: Spray with a little oil, pour in batter cook at 300 degrees until clicking turn to low. Cook 30 min until firm in the center. If its wet in the middle,and using the electric skillet, take the lid off for 10 mins with temp at 200.