Milo and I have been juicing alot these past few days we have been off! This has been one of our favorites as of late.
1 sweet potato
this kid cant get enough!
More zuchinni from my garden leads to more zuchinni baked goods.
I found this recipe, and changed it up a bit. They were pretty good. Great texture, especially for being oil free. Not gummy at all! They could be a little sweeter….but they are supposed to be healthy, so i guess this is ok…. The chocolate chips are a definite must!
1 flax egg (1 tbsp ground flax + 3 tbsp water) ( i used egg replacer because i was out of flax)
1 & 1/4 cup lightly packed shredded zucchini, skin left on
1 & 1/4 cup almond milk ( I used soy milk)
2 tsp apple cider vinegar (or lemon juice)
3 tbsp pure maple syrup
1 tsp vanilla extract
2 cups whole wheat pastry flour
1/3 cup cocoa powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp fine grain sea salt
1/2 cup cane sugar
1/3 cup chocolate chips
1. Preheat oven to 350F and grease muffin pan.
2. Mix flax egg in a small bowl and set aside. Grate zucchini. Set aside.
3. Mix almond milk and apple cider vinegar in a small bowl and set aside.
4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).
5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips and shredded zucchini.
6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.
Another recipe from shutterbean’s blog (what can I say, she’s my favorite and she seems to have ALOT of arugula recipes in her archive) helped me rid of a little more arugula from my garden and helped create a delicious, quick meal!
Check out the link above for the actual recipe – but its basically a salad with arugula, onion, apple, avocado and sunflower seeds with a quick honey-mustard-lemony dressing.
I finally broke down and bought a juicer. It arrived yesterday, but the hubs and I were toddler free, so we had an ever-so-rare date night. I’m off to shoot a wedding this afternoon, but before I leave I wanted to test it out. My mother in law bought me this book a few months ago, so I basically opened it up and made one of the first juices I came across, the carrot cleanse. I made it according to the recipe, I just didnt add a beet, b/c I didn’t have one. It was pretty darn tasty! I think if I start juicing I definitely need to start composting, and I need to figure out what to do with all this pulp! The juicer worked great, and was super easy to clean. Can’t wait to make some more!
The juice was:
3 sticks celery
1 big piece of kale
Tonight I made another version of tortilla soup. Last time I used the crock pot; Tonight I used the vitamix!
Basically I threw 5 roma tomatoes, 2 cloves of garlic, half a green bell pepper, chunk of onion, a carrot, half an avocado, 1 tspn of taco seasoning, some black pepper, 1 soft corn tortilla, a vegetable bullion cube and 3 cups hot water into the vitamix. I blended it for about 6 minutes, until I saw steam coming from the top. Yes, my friends, the vitamix COOKS THE SOUP AS IT BLENDS IT.
(this would have been super yummy with a bunch of cilantro, but dj would have probably divorced me)
When it was about done, I threw in a cup of black beans, a cup of corn and some chorizo seitan and blended on low for a few seconds. We topped it with some crushed tortilla chips (donkey chips of course, they are the best!)