Keeping things simple in a not so simple world

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using up not-so-good-looking produce

For whatever reason, there are always those vegetables that just don’t look so good. (Some farmers and grocers sell this produce at a reduced price to you!)
So what do you do with them?

Here’s one idea:

Chocolate zucchini banana bread with chocolate chips
Gluten-free, easily vegan (dairy-free!)
Makes a large 9×13 cake sized bread and 1 8×8 sized bread or three loaves. You can freeze this!

2 large zucchini, shredded
3-4 bananas, mashed
1/2 cup cocoa powder (to make vegan-use carob powder)
1 cup butter (to make vegan/dairy free, use all coconut oil!)
1 cup sugar or 1/2 cup agave
1/2 cup coconut oil
1 teaspoon xanthan gum
1/2 cup ancient grain blend
3 cups Pamela’s Gluten-free Baking Mix
(If you are not gf or if you would don’t want to mix flours, etc. just use 3 1/2 cups of whatever flour of your choice)
1 cup chocolate chips

Mix and place in a greased baking dish (see above). Bake at 350 degrees until done in middle.






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great green tacos

Tacos are so simple to make.  And, contrary to what most people think, you can put pretty much anything you want in them.  This is one of my favorite vegan taco recipes that also happens to be raw.

I made the tacos below with my son in mind.  He loves bitter greens and this was a great way to “hide” them for my daughter who is not so fond of them. It is also a way to boost your greens intake. Spinach has a lot of nutrients, but nothing in comparison with chard and beet greens.

Swiss Chard and Beet Green tacos with nectarine salsa

1 bunch swiss chard, chopped roughly
1 bunch beet greens, chopped roughly
1 sweet onion, thinly sliced
An oil that can be used at high temps (I used sunflower.)

In a sauté pan, heat one tablespoon oil; once hot, add the onion and cook until just golden. Add the greens and cook down. Add the seasonings, mixing well.
I served mine in corn tortillas with a sprinkle of goat cheese but you could certainly omit the cheese.

For salsa:
I made this to counter the bitter greens. And to please my sweet-loving daughter. We ate it on the side.

2 nectarines, cut into very small pieces
1 cup corn (I used frozen that I simply thawed)
1 can black beans, rinsed

Mix all ingredients together. Add 1 tablespoons lime juice, a sprinkle of salt and 1/2 teaspoon of chili powder. Mix and serve.

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bountiful basil

We are home!  It is good to be home.  We spent all our time yesterday, getting ready for the week to come, including a few trips to the garden. The weeds had overrun a bit…

With the bounty beginning to pour from our garden and the market, we are beginning to swim in produce.  I am certainly not going to complain, this is my favorite time of the year.  The garlic is drying!  The tomatoes and peppers, well, I have a favorite recipe to share with you later in the week!  The kale is being consumed in as many ways as there are pieces of kale!  We  have a big bucket of fingerling potatoes from our neighbor and a large head of fennel (which my son keeps sneaking the fronds from!)

And Basil.  One of my favorites.  I plan to share several recipes over the next week or so that include basil.  But for now…

Thai Basil Grapefruit Lime Cocktail
(Recipe makes two-three cocktails)

5-6 Thai basil leaves, roughly chopped
1 tablespoon lime juice
1 finger full liquor – (I used vodka because rum gives me a headache, but you could use rum or gin too!)
1 1/2 cup grapefruit juice

Add basil and lime juice to a mortar and pestle and grind away.



To really concentrate the flavors, refrigerate for 2-5 hours.
Mix a small amount of basil lime concentrate with grapefruit juice.  (Adjust taste accordingly.)
Add vodka and serve.