do you have garden squash coming out your ears?

If so, me too! Finding a new squash recipe we really like is so fun. I wonder what the recipe below would be like with ZUCCHINI. If you try it before I do, let me know. I found this recipe on Hallelujah Acres yesterday, because one of their employees wrote me to say hi. They’d asked in their forum who their favorite blogger is and my blog had been popping up. That’s nice, thanks H-Acres readers.

Yellow Squash Raw Hummus

2 medium yellow squash (peeled, sliced in 1″ pieces)

1/2 cup pine nuts (soaked 6 hours and drained)

1/2 cup raw almond butter

1/4 cup extra virgin olive oil

3 garlic cloves (peeled)

juice of 1 Meyer lemon

1 tsp ground cumin

1/4 tsp curry

1 tsp. Celtic or Himalayan salt (or to taste)

pinch of cayenne (or to taste)

pinch of paprika

1/4 cup fresh parsley leaves (minced)

1/4 cup kalamata olives (diced)

Place all ingredients (except parsley and olives) in food processor with an S blade and process until creamy. (If too thin, add more almond butter.) Spoon into bowl and stir in parsley and olives. Cover and store in fridge. It will keep refrigerated for several days.

Broken ribs, Thai Lettuce Wraps

Day 4. It turns out I have a couple of broken ribs. Good times! Ice and heat, ice and heat, and this morning seems a bit better than the past few days. But I am going to Boise and Twin Falls anyway, in 2 days!

One more recipe from Michelle’s garden to deal with the lettuce onslaught, one of my favorite things, Thai Lettuce Wraps:

Thai Lettuce Wraps

1 head lettuce – any kind, but a firmer leaf works better

3 cloves garlic, minced

1 thumb size piece of ginger, grated

1 red chili de-seeded and finely sliced (you can leave this out if you want it mild)

2 shallots, finely sliced

1 C firm tofu, chopped into small squares

1 carrot, grated

1 egg white, organic, free range

1/2 C shredded red cabbage

3 green onions

2 C larger sprouts (bean, sunflower)

3  T lime juice

2 T Nama Shoyu

2 T fish sauce (or more Nama Shoyu – but the fish sauce does make this taste really good!)

1 T agave

2 T olive oil

Put 1 T. oil into wok or large frying pan.   Stir-fry garlic, ginger, chili and shallot for one minute over medium high heat.   Add tofu, carrot, cabbage and green onions and the other T olive oil.   Stir-fry for one more minute.   Add lime juice, Nama Shoyu, fish sauce and agave while stir-frying.   Push ingredients to the side and add the egg white.   Mix in with other ingredients.   Add sprouts, stir and remove from heat.   Taste and add fish sauce or salt if needed.

Serve in lettuce leaves and eat by hand.

More garden recipes, and a bedside update….

Thanks for all your kind emails and Facebook messages. I’ve been sleeping 12 hours a night since my accident Saturday; still unable to walk or do much of anything without acute/stabbing pain in my lower back/hip, and I wonder if it’s nerve damage, as I landed approximately on my hip’s sciatic nerve. I am hoping to get a PT friend of mine to come over today and start thinking about a diagnosis. My tennis team forfeits tomorrow without me. I am so used to boundless energy; thus this has been humbling. (I still plan to be in Boise and Twin Falls this weekend!)

Now, more from Michelle Jorgenson’s garden creating:

“So, next in the garden is rhubarb.   My family loves rhubarb, but you can only do so many things with it!   I’m still working to perfect the healthy rhubarb crumble, so I’ll send that some other time.   But, I did come up with a tasty fresh fruit crisp and some rhubarb strawberry jam.”

Rhubarb and Berry No-Bake Crisp

1 1/2 C chopped rhubarb

1/2 C water

1  T agave

1 C strawberries, sliced

1/2 C blueberries

1 C oatmeal

1/2 C pecans or almonds

1/4 C wheat germ

1/4 C coconut oil

1 T honey

pinch salt

1 t cinnamon

Put chopped rhubarb , agave and water in a small saucepan to cook.   Bring to boil and cook until rhubarb breaks up- about 3-5 minutes.   Remove from heat and cool.    Mix oatmeal. nuts, wheat germ, coconut oil, honey,  salt and cinnamon together in a bowl.  Add strawberries and blueberries to the cooled rhubarb.   Serve berries topped with the oatmeal mixture.   Can put plain yogurt sweetened with maple syrup on top.

Sugar Free Strawberry Rhubarb Freezer jam

4 C chopped strawberries

3 C chopped rhubarb

2 C water

2 T orange juice

6 T honey

6 packets stevia

2 packages unflavored vegan gelatin

Sprinkle gelatin over surface of water in a saucepan and let sit for a few minutes.   While it sits, chop the fruit.   Add chopped fruit and juice and bring to a boil.   Reduce to a simmer and cook until rhubarb starts to break up – 5-10 minutes.   Remove from heat and add sweeteners to taste.   Transfer to canning jars and close with lids.   Cool, then put in refrigerator or freezer.   Will thicken as it cools.

Makes about 5 pints

Garden recipes!

from Michelle Jorgenson (more this week)–congrats to her for being so creative and resourceful with her spectacular garden (which will be featured on the GreenSmoothieGirl Makeover TV show, which we are almost done filming):

I love summer eating, because I try and use as much from the garden as I can.   You can tell your readers that if they don’t have a garden, try talking to their neighbors who do.   Often crops get out of control and gardeners throw away produce before they can get to it.   I just found a neighbor that has a HUGE patch of spinach and leaf lettuce.   It’s farther along than mine, and they weren’t using hardly any of it.   I asked if I can keep it picked so it won’t go to seed as quickly.   So I go pick it every third day or so, and it covers us for green smoothie ingredients.

So here’s some of the stand out  harvest recipes so far:

Salvadoran Radish Salsa

1 bunch radishes – any kind

3 tomatoes

1 small onion

1 bunch cilantro

1/4 t salt

juice from 1 lime

Chop all vegetable and mix.

Can also add the following for a hearty meal:

1 can black beans, rinsed

1 carrot, chopped

1 red pepper, chopped

1 C jicama, chopped

1 cucumber, chopped

1 T rice vinegar

1 more lime juiced

Salt to taste

(I just planted a second crop of radishes just so I can make this!   Made up the second version and took to a family reunion – only thing on the table that was gone by the end of the meal!)

I was determined not to throw away anything, so I figure out this recipe from the radish leaves!

 

Radish Leaf Pesto and Noodles

2 large handfuls radish leaves (from 2 bunches radishes), stems removed

1/4 C Parmesan cheese

1/4 C Almonds or pine nuts

1 clove garlic, cut in four

2 T olive oil, or more to get consistency you like

salt and pepper to taste

1 package whole wheat pasta (penne or rigatoni is best)

Put all ingredients in a high powered blender and process in short pulses.   You will have to scrape down the sides to get it all mixed in.   Add more oil is it’s too thick.

Boil a package of whole wheat pasta.    Cook it  2 minutes less than the package says.   Drain noodles but keep some of the cooking water.   Put noodles back into pan over medium heat, and add pesto.   Stir to coat noodles.   If too dry, add some cooking water.   Cook until pasta is done- 1-2 more minutes.   (Your noodles will taste so much better this way!)

Also can put radishes into any salad or stir-fry.   You’ll be surprised at how mild they taste cooked.

this post is so NOT timely (hot cocoa in JUNE?!)

Nobody really wants to read a healthy hot cocoa recipe in June, huh. I’ll have more appropriate spring garden recipes for you Sunday.

But I went for a bike ride at 7:45 p.m. up the canyon. My friend Jennie kept griping about the next steep hill: “I thought you said this was the last one!” It’s my favorite ride, 10 miles up and 10 miles back, so beautiful it takes my breath away.

Somehow I didn’t think about how cold it would be, in my t-shirt and shorts, flying down the canyon at 35 mph. I was so frozen when I got to the bottom that I raced home, made this hot cocoa, and got in a steaming hot bath with it:

BUTTERSCOTCH HOT COCOA

1 cup hot water

2 Tbsp. coconut palm sugar

1 heaping Tbsp. non-alkalized unsweetened cocoa

1 heaping Tbsp. coconut milk powder

¼ tsp. butterscotch flavoring (Frontier brand, no alcohol)

Whiz all in the blender, pour into a mug, and enjoy!

I love Idaho Falls . . . part 3 of 3

I’ve been emailed by 12 Steps to Whole Foods support groups all over the U.S., who meet monthly and make the recipes and share ideas and love and encouragement.

But in Idaho Falls, I went to have lunch with one such group, led by the indomitable Michele, who is amazing and so honest and genuine….and makes the most incredible “cheesecake.” The “advanced” group members, Mandy and Danna, each came with a LIST of questions, hehe. Bring it on. I love overachievers and list-makers.

The theme of their 12 Steps group this month seems to be Chapter 8, especially featuring KEFIR. That step is so important, and when we started doing homemade yogurt 14 years ago, everyone in my family stopped getting sick. Maybe a little thing here and there that lasts a day, but never anything requiring an antibiotic, or going deep into the lungs, or causing stagnant yellow or green mucous.

I always make my kids whole-milk kefir, and I make myself coconut-liquid kefir (which I now use in Hot Pink Breakfast Smoothie, Ch. 11)….SO easy to ferment foods, just a habit you learn and adopt for life to keep your digestive system in perfect form.

Michelle’s cheesecake recipe:

Almond Flour Crust

¼ cup agave

3 Tbsp maple syrup

1 ½ tsp vanilla

1/8 tsp almond extract

¾ tsp sea salt

4 ½ cups almond flour (almonds blended in the blender)

Mix first 5 ingredients in a bowl then stir in Almond Flour and press into a pie plate. Chill! Makes 2 pie crusts.

Cheesecake Filling

½ cup hot water

1 cups non-instant dry powdered milk (2 cups if you’re using instant powdered milk)

1 cup powdered raw coconut sugar (blended to powder in your blender)

8 oz yogurt cheese

¼ c lemon juice

1 t vanilla

Combine hot water, dry milk and stevia in a blender and blend until smooth. Add yogurt cheese, lemon juice and vanilla. Blend until smooth. Pour into prepared Almond Flour Crust. Decorate with strawberry slices, optional.

How to make yogurt cheese:

Pour yogurt into cheesecloth or coffee filter over a bowl or quart jar (allowing the yogurt to drip freely into the bowl or jar as the whey is squeezed out).   Cover and place a weight on top (either a bag of water or piece of fruit).   Allow whey to drain for 4-8 hours depending on whether you would like Greek yogurt (less thick) or yogurt cheese (like the consistency of a soft cream cheese). I place mine in cheesecloth, in a fine mesh strainer over a bowl. Here is how I learned to make my yogurt cheese.